1 oz The Famous Grouse
1 oz Noilly Prat Rouge
3 dashes Peychaud’s bitters
Stir with 1/2 glass full of cracked ice, strain into cocktail glass, serve. — This famous Scotch-Manhattan, supposedly named for the opera rather than the folk hero, originally appeared in JM 1908–1910 as a sherry-based cocktail with sweet (Ballor) vermouth and a dash of orange curaçao. Only in 1912, the third edition, is the present, presumably more correct, recipe introduced (with Peychaud’s being spelled “Peychard’s”—indistinguishable in an old New York accent). The version incorporated by Straub called for 1 dash each of Angostura and Orange bitters instead. This is similar to the Robber Cocktail of Barflies and Cocktails (1927) which forgoes Orange Bitters. The Savoy (1930) also calls only for Angostura, and notes interestingly: “Particularly for St. Andrew’s Day, to open the evening for the usual enormous annual gathering of the clans at the Savoy.” The Old Waldorf Bar Days only specifies Orange Bitters, no Angostura. It is well to note that the Waldorf, as the originator, may be expected to present the recipe most faithful to the original. Also note, no cherry garnish is specified in any of these recipes.
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