Ιστορικές Εκδοχές για "MANHATTAN"

Harry Johnson, 1884

Manhattan Cocktail, No. 1.

    (A small wine-glass.)
    1 pony French vermouth.
    1/2 pony whisky.
    3 or 4 dashes Angostura bitters.
    3 dashes gum syrup.

Manhattan Cocktail, No. 2.

    2 dashes Curacoa.
    2 dashes Angostura bitters.
    1/2 wine-glass whisky.
    1/2 wine-glass Italian vermouth.
    Fine ice ; stir well and strain into a cocktail glass.




Jerry Thomas, 1887

(Use a small bar glass.}

Take 2 dashes of Curacao 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 slice of lemon in the glass and serve.
If the customer prefers is very sweet use also two
dashes of gum syrup.


"Wehmann's Bartenders Guide" by
Henry J.Wehmann (1891)

    (Use large bar glass)
    Fill the glass up with ice
    2 or 3 dashes of gum Syrup
    1 or 2 dashes of Bitters
    1 dash of Curacoa (or Absinthe if required)
    1/2 wine Glass of Whiskey
    1/2 wine glass of vermouth

Stir up well, strain into a fancy cocktail glass,
squeeze a piece of lemon peel on the top and serve.


"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.


"THE MIXICOLOGIST", by By C. F. Lawlor (1895)

    Take 1 dash Schroeder's bitters.
    1 half barspoonful syrup.
    1 half jigger vermouth.
    1 half jigger whiskey.
    2 dashed of maraschino.

Stir well in glass previously filled with fine ice,
strain in coll cocktail glass.


"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.


"The Daily Republican", 3rd March 1908

"A Manhattan cocktail is simply two-thirds Italian
Vermouth, one-third whisky, with three dashes of
Angostura bitters, and syrup to suit the taste.
A small quantity or sherry wine is sometimes added
to improve the flavor."


"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