Boothby Cocktail

Difford’s Guide
Discerning Drinkers (54 ratings)

Serve in a Coupe glass

Ingredients:
1 23 oz Straight rye whiskey (100 proof /50% alc./vol.)
56 oz Strucchi Rosso Vermouth
1 dash Orange Bitters by Angostura
2 drop Angostura Aromatic Bitters
56 oz Brut champagne/sparkling wine chilled
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill a Coupe glass.
  2. Prepare garnish of skewered Luxardo Maraschino Cherry.
  3. STIR first 4 ingredients with ice.
  4. STRAIN into chilled glass.
  5. TOP with sparkling wine.
  6. Garnish with skewered maraschino cherry.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 7/10

Review:

"A delectable Manhattan, with a sparkling wine float."

View readers' comments

AKA: Manhattan Royale

History:

Named after The Honorable William T. "Cocktail Bill" Boothby (1862-1930), bartender, cocktail book author, prosecuted speakeasy operator, and California Congressman. Boothby is believed to have created his namesake cocktail around the turn of the 20th century while bar manager of the Pied Piper Bar in the Palace Hotel, San Fransico, as corroborated in the Santa Cruz Evening News on the 8th August 1930 [see below].

Surprisingly, the Boothby Cocktail doesn't appear in any of the numerous books he penned that were published during his lifetime, other than a verse in his 1908 The World's Drinks and How to Mix Them.

THE FIND OF BACCHUS
(From the modern mythology.)
Bacchus in a languid mood one day,
Cloyed with the purple essence of the vine,
Cried out, "I tire of all this sweetness and the wine;
If there be aught that's new, cup-bearer mine,
I pray thee serve it now without delay."

Whereat young Gannymede, there standing by,
Bowed to the one he served and laughed,
Saying, "Lo, I shall brew thee a draught,
The nectar of the gods, in sooth," and Bacchus quaffed
In haste, nor stopped he 'til the cup was dry.
* * * * * * * * * * * * * * * * * * * * *
Gone was his wanton languidness and pain,
No more he sat disconsolate and pale,
But cried, "Tis found! Oh wondrous tipple, hail!
Its name? Ah yes, I see: A Boothby Cocktail.
Oh! Gannymede, just set 'em up again!

The World's Drinks and How to Mix Them, 1908

When Boothby died of cancer on 4th August 1930, just three years before the repeal of Prohibition, close to 100 bartenders attended his funeral. (As the Santa Cruz Evening News reported on the 8th August 1930,) "One of these, T. E. Collins of Seattle, told yesterday at the Palace Hotel of Boothby's famous beverages.
      "The younger generation," he said "should have known of the famous 'Boothby Cocktail,' invented by Bill when he was head bartender at this very hotel. It consisted of a delectable Manhattan, with a champagne float – a drink that never the gods of high Olympus quaffed.
"

Collins' refers to Boothby's Cocktail as a "delectable Manhattan," and it is as the "Manhattan, Boothby," one of eight versions of the Manhattan, that Boothby's signature cocktail appears in the posthumously published 1934 book Cocktail Bill Boothby's World Drinks and how to mix them.

MANHATTAN, BOOTHBY
Whiskey ............. 2/3 jigger
It. Vermouth ...... 1/3 jigger
Orange Bitters ... 2 dashes
Bitters ................ 2 drops
Stir with ice, strain into chilled cocktail glass, add Maraschino cherry, float on 1 spoon of champagne and serve.

Someone, Somewhere, 19??

Nutrition:

One serving of Boothby Cocktail contains 165 calories

Alcohol content:

  • 1.8 standard drinks
  • 25.23% alc./vol. (25.23° proof)
  • 25.3 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Mark Fraioli’s Avatar Mark Fraioli
8th May at 04:22
Although the History section asserts that this cocktail was not featured in Boothby’s own publications, I was actually able to find it in this 1934 (posthumous, I suppose?) edition of Boothby’s World Drinks: https://euvs-vintage-cocktail-books.cld.bz/1934-Cocktail-Bill-Boothby-s-World-Drinks-and-how-to-mix-them1.

The cocktail is listed under “Manhattan, Boothby” on p. 108. The proportions are largely similar to what Simon has here, but I do note an extra dash of orange bitters.

I also enjoyed hearing about this classic California figure — he certainly fit right in with many of the loony personalities in turn-of-the-century San Francisco. Looking forward to trying this once I have the need to pop open a bottle of bubbly!
Simon Difford’s Avatar Simon Difford
8th May at 10:56
Many thanks for pointing out the posthumously published recipe. I have now added this above for others to reference.
Ruth Harvey’s Avatar Ruth Harvey
31st December 2024 at 21:34
NYE 2024.... trying to drink a bottle of champagne by making it into cocktails...sloshed a bit extra in and it tasted quite nice. Cheers to you Mr Boothby
Paloma Difford’s Avatar Paloma Difford
31st December 2024 at 22:13
A befitting challenge to end 2024 with 🥂
11th September 2023 at 18:04
Nope. Didn't like this at all. For me, the champagne detracts from the whole/holy Manhattan vibe. If it ain't broke...
Avery Garnett’s Avatar Avery Garnett
28th June 2023 at 17:12
It's...a manhattan with champagne. Unfortunately nothing greater than the sum of its parts.
Ian Fenton’s Avatar Ian Fenton
1st June 2023 at 11:48
Maybe it was the ingredients I used, but I was unimpressed. As an aside, I tried to float the champagne as per the comment, which I didn’t expect to succeed and didn’t.

Also obligatory “do you stir the champagne as well?”
Simon Difford’s Avatar Simon Difford
1st June 2023 at 12:21
Thanks for pointing out, Ian. I've corrected the instructions on how to make. The champagne is poured in so as to combine with other ingredients rather than floated.