Serve in aCoupe glass
Lemon zest twist
How to make:
STIR first 4 ingredients with ice and strain into chilled glass. TOP with a splash of soda.
|1 1/2 fl oz||Rémy Martin 1738 Cognac|
|1 1/2 fl oz||Martini Rosso sweet vermouth|
|1/12 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°brix)|
|3 dash||Angostura Aromatic Bitters|
|1/2 fl oz||Thomas Henry Soda Water|
Read about cocktail measures and measuring.
New Orleans Manhattan
Old-school, but approachably so. Dry and herbal. A great apéritif.
This recipe is faithful to the first known reference to this cocktail in George J. Kappeler's 1895 Modern American Drinks – How to mix and Serve All Kinds of Cups and Drinks.
In his 1931 book Old Waldorf Bar Days, Albert Stevens Crockett notes of this drink, "Named after a school for young men, whose site is contiguous to the Charles River, in a suburb of Boston. Alumni who drunk it sometimes lost the 'Harvard accent'."
Harvard Cocktail.George J. Kappeler, 1895
One dash gum-syrup, three dashes Angostura bitters, half-jigger Italian vermouth, half-jigger brandy in half a mixing-glass of fine ice. Mix, strain into cocktail-glass, fill up with seltzer.
One serving of Harvard contains 173 calories.