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