My interpretation:
1.5 oz Noilly Prat Extra Dry Vermouth
1.5 oz Western Grace Brandy
Fill mixing-glass 1/2 full with fine ice, shake, strain into cocktail glass, serve. — This recipe, a dry brandy manhattan, if we might call it that, was added to the JM repertoire in 1912. It is hard to choose the best dry vermouth to go with brandy. Noilly Prat seems to work better than Dolin Dry does. Straub 1913 has it with additional 2 dashes of Angostura bitters. In the Old Waldorf Bar Days, this recipe is known as Metropole and adds Orange and Peychaud’s Bitters as well as a cherry. It is there ascribed to the hotel of that name.
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