222. Manhattan Jr. Cocktail

 

 My interpretation:

  1 oz Rittenhouse Rye

  1 oz Casa Mariol Vermut

  1 dash Angostura Bitters

Shake well (20-30 seconds) with 1/2 glass (6 oz.) cracked ice, strain into cocktail glass, garnish with orange twist, serve. — This recipe comes from Straub 1913, clearly poised as a variation on the Manhattan, though how “Jr.” fits is unclear. The drink is not smaller, or less in anyway; it is perhaps more puerile with its shaking rather than stirring (thus more dilute, colder, less savory) and with its sweet, fragrant garnish.

221. Manhattan Cocktail

 

My interpretation:

  1.5 oz Rittenhouse Rye

  1.5 oz Casa Mariol Vermut

  1 dash (3 drops) Angostura bitters

Stir with 1/2 glass cracked ice, strain into cocktail glass, serve. — The original JM1908 called for Ballor Vermouth and Boker’s Bitters. Boker’s original recipe, or a good approximation of it, is not readily available, though Fee’s Cardamom is worth a try (perhaps mixed with Angostura). Ballor Vermouth may have been closer to a Turin chinato like Alessio. Casa Mariol has plenty of interesting qualities, if not the bitterness. In any event, Martini & Rossi was preferred by 1916. For the whisky (note that rye is crossed out in this copy), a spicy bonded rye like Rittenhouse works perfectly.