Manhattan Cocktail No. 1 (Savoy)
Instructions
Shake, strain, straight up, claret glass.
History
"If preferred very sweet add two dashes of gum syrup."
Year
1930
Authenticity
Authentic recipe
Creator
Savoy
Source reference
Savoy Cocktail Book
Similar cocktails
- Rob Roy (Smokey and Funky) — Scotch, Dry vermouth, Sweet vermouth, Orange liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange bitters
- Affinity — Scotch, Dry vermouth, Sweet vermouth, Bitters, Lemon peel
- Affinity (blanc) — Speyside Scotch, Bianco Vermouth, Dry vermouth, Orange bitters, Lemon peel
- Double-Barrel Cocktail — Sweet vermouth, Dry vermouth, Whiskey, Bitters, Orange bitters
- Reverse Brooklyn (Erik Ellestad) — Sweet vermouth, Bourbon, Bigallet China-China, Maraschino Liqueur
Ooh loved this! Had to do a 1:1 mixture of dry and blanc Dolin as it was all I had. One dash Fee brothers whiskey barrel bitters, 2 dashes Fee orange bitters. One Maraschino cherry, "if preferred v sweet add some maraschino cherry goo" ;-) YUM!
The proportions are right - the Savoy calls for 1 wineglass (=2 oz) "Mixed" vermouth and 1 pony (=1 oz) rye whiskey, along with 2 dashes of Maraschino (or curacao) and 3 dashes Angostura. Jerry Thomas omits the "Mixed" from the vermouth (weirdly enough, it doesn't specify sweet or dry), and calls for "bitters".