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Dry Manhattan
1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger Italian vermouth
1/3 jigger French vermouth
1 slice lemon peel
This is mixed exactly as is the Manhattan. Must not be shaken—
a brisk stirring with large lumps of ice is the proper procedure.
Fine or crushed ice has a tendency to make drinks cloudy and
whiskey cocktails should have a clear amber color. Put a cherry
in the cocktail glass before straining in the mixture.
There are cocktail quaflers who object to the sweet
ness of the Manhattan made in the orthodox manner and
prefer a dry Manhattan. The dryer drink is made by
using a third of a jigger each of the rye, the Italian, and
the French vermouths. When dropping the cherry into
the cocktail glass do not include any of the sirup.
Whiskey Cocktail
1 lump sugar
6-7 drops Angostura bitters
5-6 drops Peychaud bitters
1 teaspoon curajao
1 jigger rye whiskey
Use a heavy-bottomed barglass and drop in a lump of sugar.
Moisten with a little water, add the two bitters, then ^sh with
a spoon. Put in the curagao, then the jigger of rye, and stir with
several lumps of ice. Strain into the serving glass. Finally ^ist
a sliver of lemon peel over the mixture. That adds the uny drop
of oil necessary for the perfect result.
The whiskey cocktail is one of the old-time appetizer
drinks masquerading under a variety of names in dif
ferent parts of the country. Follow this recipe and you
will agree it's a cocktail deserving its wide popularity.
Twenty-three