Manhattan Recipes

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Here follows a list of Manhattan Recipes and other related information.


"Bartenders Guide" by Jerry Thomas (1887)

  • 2 dashes of Curacoa or Maraschino.
  • 1 pony of rye whiskey.
  • 1 wine-glass of vermouth.
  • 3 dashes of Boker's bitters.
  • 2 small lumps of ice.

Shake up well, and strain into a claret glass. Put a quarter of a slice of lemon in the glass and serve. If the customer preferes it very sweet use also two dashes of gum syrup.

"The Flowing Bowl: What and When to Drink" by William Schmidt (1892)

Half a tumblerful of cracked ice,

  • 2 dashes of gum,
  • 2 dashes of bitters,
  • 1 dash of absinthe,
  • 2/3 drink of whiskey,
  • 1/3 drink of vino vermouth.
  • (A little maraschino may be added.)

Stir this well, strain, and serve.

"Drinks As They Are Mixed" by Paul E. Lowe (1904)

Use mixing glass. Ice, fine, fill glass.

  • Syrup, 1/2 barspoonful.
  • Angostura bitters, 1 dash.
  • Vermouth, 1/2 jigger.
  • Whiskey, 1/2 jigger.
  • Lemon peel, 1 piece twisted.

Stir and strain into cool cocktail glass.

"Jack's Manual" by Jack Grohusko (1908)

  • 1 dash Boker's bitters
  • 50% Vermouth (Ballor)
  • 50% rye whiskey

1/2 glass cracked ice. Stir, strain and serve

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