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Manhattan Cocktail
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
'/2 jigger rye whiskey
Vi jigger Italian vermouth
1 slice lemon peel
Drop a lump of sugar in a barglass, moisten with a very little
water, dash on it the two bitters and crush with a barspoon. Add
Ae rye whiskey (don't use Bourbon) and then the vermouth.
Drop several lumps of ice into the glass and stir. After straining
into the cocktail glass, twist a bit of lemon peel over the mixture
to extract the atom of oil, drop in a maraschino cherry with a
very httle of the sirup.
There are almost as many recipes for a real Manhattan
cocktail as there are skyscrapers in Little Old New York,
or ways of getting into heaven. The Manhattan, origi-
nated at the old Delmonico Restaurant in New York
during the bibulous 90's, was composed of one-third
Italian vermouth, and two-thirds Bourbon whiskey. Nat-
^ally, the formula has been improved upon in New
Orleans; you 11 note we always improve upon things to
eat and drink in this New Orleans. Just an old Southern
custom!
The Manhattan as served over the better New Orleans
bars has always had that certain something it lacks else
where. Reason: in first-class establishments the mixol
ogists use rye for the whiskey and the drink is stirred—
never shaken. Properly mixed with good brands of
hquor, the Manhattan is one of the finest drinks that
flourishes under the name of cocktail, and well deserves
the reputation that "it is the most popular cocktail in
the world."
Twenty-two