My Interpretation:
1.5 oz Western Grace brandy
1 oz Dolin Rouge
1 dash homemade gum syrup
1 dash Angostura bitters
1 lemon peel
Stir with cracked ice, strain into Old Fashioned glass with large ice, express lemon peel and garnish. — A sweetened brandy Manhattan served down, this recipe appears first in Straub 1913 with a 2:1 ratio of brandy to vermouth. For his 1916 edition, Jack adjusts the ratio to 3:2.
No comments:
Post a Comment