Inventur. Beitragsbild.

Inventur Nr. 11 vom 29. Juli 2018

| Keine Kommentare

Wir aktualisieren weitere Beiträge und ergänzen sie um neu gefundene Rezepte einschließlich der sich daraus ableitenden Erkenntnisse.

Wir haben folgende Beiträge aktualisiert: German Negroni, der Highball, Hunter, Kina Cocktail, Knickerbocker, Mai Tai, Manhattan Cocktail, Mr. Manhattan, Negroni, Oaxaca Old-Fashioned, Princeton Cocktail, Professor Langnickel, Quaker’s Cocktail, The Peated Dutchman, Turning World, Twentieth Century, Vieux Carré, Williams Sour, Angostura Bitters, der Dash und Volumetrische Mengenangaben.

Am interessantesten sind vielleicht die Diagramme, die für den Manhattan Cocktail hinzu gekommen sind.

German Negroni

Wir haben unsere Rezeptur geändert:

30 ml Gin Sul
30 ml Belsazar Roter Wermut La Quintinye Rouge
30 ml Mondino Amaro

Der Highball

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #142-24. High Ball or Low Ball.

Whiskey and seltzer served in a long thin glass is known by both of the
above appellations. A Scotch High Ball is Scotch whiskey and seltzer, etc., etc.

Hunter

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Hunter.

2/3 Rye Whisky.
1/3 Cherry Brandy.
Stir and Strain.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 73. Hunter.

2/3 Rye Whisky.
1/3 Cherry Brandy.
MIXING GLASS.

1976 Anonymus: International Guide to Drinks. Seite 54. Hunter.

2/3 rye
1/3 cherry brandy
Mixing glass

1977 Stan Jones: Jones‘ Complete Barguide. Seite 336. Master of the Hounds.

Cocktail Glass               Stir
1-3/4 oz rye
3/4 oz cherry flavored brandy
2 dashes Angostura bitters

Kina Cocktail

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 30. Caruso.

1/3 Saint Raphaël rouge
1/3 Martini Dry
1/3 Gin

1976 Harry Craddock: The Savoy Cocktail Book. Seite 92. Kina Cocktail.

1/4 Kina Lillet. 1/2 Dry Gin.
1/4 Italian Vermouth.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 322. Kina.

Cocktail Glass          Stir
1-1/2 oz gin
1/2 oz sweet vermouth
1/2 oz Lillet
Cherry

Knickerbocker

1864 Jerry Thomas: The Bartenders‘ Guide. Seite 72. Knickerbocker.

(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.

1872 Edward Ricket: The Gentleman’s Table Guide. Seite 46. Knickerbocker.

USE a tumbler. Take 1 lime or a small
fresh lemon, squeeze out the juice; put
the rind and juice into the glass, 2 tea-
spoonsful of raspberry syrup, wineglass rum, half
liqueur glass of Curasao, small quantity of shaved
ice; shake well, and ornament with berries in
season. If not sweet enough, add more raspberry
syrup. I recommend the Anglo-American Soda
Water Co. for fruit syrups.

1875 Anonymus: The American Bar-Tender. Seite 13. Knickerbocker.

Half a lime or lemon, squeeze out the juice, and put rind
and juice in the glass, 2 table spoonfuls of raspberry syrup, 1
glass St. Croix rum, 1 tea spoonful of Curaçoa, 1 oz of sugar.
Fill with ice and shake up well.

1876 Jerry Thomas: How to Mix Drinks. Seite 72. Knickerbocker.

(Use small bar glass.)
1/2 a lime, or lemon, squeeze out the juice, and put rind
and juice in the glass.
2 teaspoonfuls of raspberry syrup.
1 wine-glass Santa Cruz rum.
1/2 teaspoonful of Curaçoa.
Cool with shaved ice; shake up well, and ornament
with berries in season. If this is not sweet enough, put in
a little more raspberry syrup.

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 60. Knickerbocker.

(Use a small bar glass.)
1/2 a Lime or small Lemon.
3 tea-spoonfuls of Raspberry Syrup.
1 wine glass of Santa Cruz Rum.
3 dashes of Curacoa.
Squeeze out the juice of the lime or lemon into the glass, add
the rind and the other materials. Fill the glass one-third full
of fine ice, shake up well, and strain into a cocktaii glass.
If not sufficiently sweet, add a little more syrup.

1901 J. E. Sheridan: The complete buffet manual. Seite 41. Knickerbocker.

(Use large bar glass.)
3 teaspoons raspberry syrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adoing fruit
in season, and imbibe through a straw.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 41. Knickerbocker.

(Use large bar glass.)
3 teaspoons raspberrysyrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adding fruit
in season, and imbibe through a straw.

1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 32. Knickerbocker.

Use large bar glass.
4 or 5 dashes of raspberry syrup.
4 or 5 dashes lemon juice.
1 slice pineapple.
1 slice of orange.
1 slice of lemon.
1 jigger of Santa Cruz Rum.
1 dash Dr. Siegert’s Genuine Angostura
Bitters.
3 dashes of Curacoa.
Fill up glass with ice; stir well; trim with
fruit, and serve.

1907 Charles Smith: Smacks and Smiles. Seite 67. Knickerbocker.

(Use a large bar glass.)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curagoa.
Fill glass with fine ice; stir well,
adding fruit in season, and serve
with a straw.

1909 George J. Kappeler: Modern American Drinks. Seite 74. Knickerbocker.

Put into a long glass the juice of half a lemon,
one pony raspberry syrup, half a pony curaçoa,
one jigger St. Croix rum, fill the glass with fine
ice; mix well, trim with a slice of pineapple,
orange and lemon. Serve with straws.

1909 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.

Use a punch glass.
3 or 4 dashes of lemon juice.
2 dashes of raspberry syrup.
1/2 pony glass curacoa.
Fill glass with fine ice.
1 drink of St. Croix rum.
Stir, dress with fruit and serve
with straws.

1913 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.

Ein Punschglas fülle man zur Hàlfte mit feinem Eis und füge hinzu:
1 Likörglas Himbeersirup,
Teelöffel Zitronensaft,
1 Likörglas Curaçao,
1 kleines Weinglas St. Croix- oder Jamaika-Rum.
Mische mit einem Barlöffel, garniere mit verschiedenen Früchten und
serviere mit Strohhalmen.

1915 John B. Escalante: Manual del cantinero. Seite 20. Knickerbocker Cocktail.

(Niquerboquer cockteil)
USE UN VASO DE LOS DE REFRESCO
Echese la necesaria cantidad de hielo en pedacitos p[ara]
mediar el vaso, y agréguese:
Angostura bitters . . . . . . . . . . Unas got[as]
Ginebra HoIandesa . . . . . . . . 3 part[es]
Vermouth Francés . . . . . . . . . 1 par[te]
Mézclese todo con una cuchara, cuélese en una copa [de]
las de cocktail, y sírvase con una aceituna.

1917 Jacob A. Didier: The Reminder. Seite 89. Knickerbocker.

Use a punch glass.
3 or 4 dashes of lemon juice.
2 dashes of raspberry syrup.
1/2 pony glass curacoa.
Fill glass with fine ice;
1 drink of St. Croix rum.
Stir, dress with fruit and serve
with straws.

1920 Carl A. Seutter: Der Mixologist. Seite 54. Knickerbocker.

Ein Punschglas fülle man zur Hälfte mit feinem Eis und füge hinzu:
1 Likörglas Himbeersirup,
1/2 Teelöffel Zitronensaft,
1 Likörglas Curacao,
1 kleines Weinglas St. Croix- oder Jamaika-Rum.
Mische mit einem Barlöffel, garniere mit verschiedenen Früchten
und serviere mit Strohhalmen.

1920 Mazzon Ferruccio: Guida del barman. Seite 98. Knickerbocker.

1/3 di un bicchierone di ghiaccio sminuz-
zato, il succo di 1 limone e una fettina di
buccia:
1 bicchierino a liquori di sciroppo di
Lamponi
1/2 bicchierino a liquori di Curacao
1/2 bicchiere a madera di Rhum.
Agitate per bene e versare tutto in un
tumbler (mezzo) e servite.

1923 P. Dagouret: Le Barman Universel. Seite 103. Knickerbocker.

Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçào.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort.
Passer dans verre n° 11. Servir.

1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Madame.

Man menge je 1/4 Liter
Zitronen-Gefrorenes und Sherry oder Madeira, 1 Flasche
Selterswasser und 1/2 Liter geschabtes Eis gut mitein-
ander und richte an.

1924 A. Brehmer: Das Mixerbuch. Seite 156. Knickerbocker à la Monsieur.

Man tue in ein Wasser-
glas die feine Schale einer Zitrone sowie den Saft einer
halben, 3 Teelöffel voll Himbeer-Sirup, 1 Weinglas voll
feinen Rum und 1 Teelöffel voll Curaçao, fülle das Glas
mit Eis, schüttle ordentlich durch und richte an.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 53. Knickerbocker Cocktail.

1 teaspoonful of Raspberry Syrup, 1 teaspoonful
of Lemon Juice, 1 teaspoonful of Orange Juice,
1 chunk of Pineapple, 2/3 Rum, 2 dashes Curaçao.

1927 Paul E. Lowe: Drinks. Seite 63. Knickerbocker.

Fill large bar glass with shaved ice.
1/2 juice of a lemon.
1 tablespoonful raspberry syrup.
1 slice of orange.
1 slice of pineapple.
jigger Curacoa.
1 jigger St. Croix rum.
Stir; ornament with fruit and serve
with straws.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 96. Knickerbocker.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, une
cuillère à bouche de sirop de Framboises, quatre
traits de Curaçao, un verre de Rhum. Agiter,
ajouter un peu d’eau, un zeste de citron, servir
dans un gobelet moyen, garnir avec des fruits
coupés et des chalumeaux.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Knickerbocker.

Four parts St. Croix rum to one part each of orange and
lemon juice, and flavored with raspberry syrup and pineapple syrup.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 55. Knickerbocker.

A large bar-glass was used, two tablespoons of raspberry
syrup, two dashes of lemon juice, one slice of pineapple, one slice of
orange. So far — so good ! But now what are you going to do? Now
you are supposed to put in a wine-glass of St. Croix rum and one-half
glass of Curacao. While it is hardly worth completing the recipe —
it may be briefly said that fine shaved ice filled the glass, all well stirred
or shaken, dressed with fruit and served with a straw.

1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 76. Knickerbocker.

Use small bar glass
One-half a lime, or lemon;      One wineglass Santa Cruz
squeeze out the juice, and     rum.
put the rind and juice in         One-half teaspoonful of cu-
the glass.                                  raçao.
Two teaspoonfujs of rasp-
berry syrup.
Cool with shaved ice; shake up well, and ornament with
berries in season. If this is not sweet enough, put in a little
more raspberry syrup.

1929 P. Dagouret: Le Barman Universel. Seite 102. Knickerbocker.

Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçào.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort.
Passer dans verre n° 11. Servir.

1930 Anonymus: For Home Use. Seite 21. Knickerbocker.

Half fill tumbler with fine ice and
add :—
Juice of half a Lemon.
4 dashes Angostura Bitters.
1 tablespoonful Syrup.
1 slice of Orange.
slice of Pineapple.
1 wineglass Curacoa.
1 wineglass Rum (see page 8).
Stir well, and serve with straws.

1930 Pedro Chicote: Le ley mojada. Seite 170. Knickerbocker-Cocktail.

Prepárese en un gran vaso de cris-
tal :
Unos pedacitos de hielo picado.
4 gotas de curaçao.
El jugo de medio limón.
1 rodaja fina de naranja.
4 cucharadas de las de café de jarabe
de frambuesa.
1 cucharada grande de hielo picado.
2 copitas de ron Santa Cruz.
Remuévase muy bien y sírvase en el mismo vaso
que se ha preparado.

Knickerbocker Cocktail. Pedro Chicote, La ley mojada, 1930. Seite 170.

Knickerbocker Cocktail. Pedro Chicote, La ley mojada, 1930. Seite 170.

1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 24. Knickerbocker-Cocktail.

(PREPARARLO EN UN GRAN VASO DE CRISTAL)
El jugo de medio limón, una rodaja finísima de limón, tres
cucharadas de las que se toma el café, de jarabe de frambuesa,
una cucharada grande de hielo picado, dos copitas de ron Santa
Cruz o de la Negrita, algunas gotas de curaçao; mézclese muy
biwn, y se vierte en vaso o vasos de cocktails; sírvase con alguna
fruta del tiempo, fresas o frambuesas.

1931 Louis Leospo: Traité d’industrie hotelière. Seite 650. Knickerbocker.

Mettre dans un shaker:
2 cuillerées de glace pilée.
1/2 verre à liqueur de sirop de framboise.
3 gouttes de curaçao.
1 verre à liqueur de rhum.
Jus d’un quart de citron.
Remuer fortement le shaker, le verser dans un verre à Bordeaux.

1932 Al Hirschfeld: Manhattan Oases. Seite 26. Knickerbocker Cocktail.

One teaspoonful of raspberry syrup,
one teaspoonful of lemon juice, one
teaspoonful of orange juice, one
chunk of pineapple, a glass of rum,
two dashes of Curacao.

1933 Anonymus: Here’s How to Mix ‚Em. Seite 23. Knickerbocker.

(Large bar glass)
2 table-spoons raspberry syrup.
Juice of half a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Pill glass with fine ice ; stir well, adding fruit in sea­
son, and imbibe through a straw.

1933 George A. Lurie: Here’s How. Seite 47. Knickerbocker.

Rum . . . . . . . . . . . . 1 pony        Pineapple Syrup . . 1 spoon
Raspberry Syrup . . 1 spoon     Orange . . . . . . . . . . 1 spoon
.                        Lemon . . . . . . . . . 1 spoon
Shake well with ice, strain into chilled cocktail glass and
serve.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.

1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cock­
tail glass. Squeeze lemon peel on
top.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.

1 Teaspoonful
Raspberry
Syrup.
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum .
2 Dashes of Curaçao.

1933 P. Dagouret: Le Barman Universel. Seite 105. Knickerbocker.

Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.

1933 Virginia Elliott: Quiet Drinking. Seite 52. Knickerbocker.

Four parts Bacardi, one part orange juice, one part
lemon juice, a dash of raspberry syrup and one of
pineapple syrup. Shake well.

1934 A. T. Neirath: Rund um die Bar. Seite 191 Knickerbocker-Cocktail.

Sehr altes Rezept (1862) aus
Jerry Thomas
„Bartenders-Guide“,
New York, 1862.
3 D. [Dash] Curaçao
1/5 Himbeersaft
4/5 Jamaika-Rum
1 Streifen Zitronen-
schale
Sch-.B. [Schüttelbecher] Nach Fertig-
schale aus dem Getränk
zu entfernen.

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Knickerbocker Cocktail.

1 teaspoonful of Raspberry Syrup, 1 teaspoonful
of Lemon Juice, 1 teaspoonful of Orange Juice,
1 chunk of Pineapple, 2/3 Rum, 2 dashes of Curaçao.

1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 41. Knickerbocker.

(Use large bar glass.)
3 teaspoons raspberry syrup.
Juice of 1/2 a lemon.
A slice of pineapple and orange.
1 wine-glass St. Croix rum.
1/2 wine-glass Curacoa.
Fill glass with shaved ice; stir well, adding
in season, and imbibe through a straw.

1935 Adrian: Cocktail Fashions of 1936. Seite 110. Knickerbocker.

1/4 shot raspberry syrup.
Juice of 1 lemon.
1 shot Jamaica rum.
2 dashes brown curacao.
Shake, strain into goblet with fine ice.
Dress with fruit in season.

1935 Anonymus: The Art of Mixing Drinks. Seite 85. Knickerbocker.

2 or 3 teaspoons raspberry syrup
Juice o f a lime or 1/2 lemon, place rind in
glass
1 Slice of pineapple and orange
1 Jigger St. Croix Rum
1 Teaspoonful of Curacoa
Fill glass with shaved ice, stir well, adding
fruit in season and serve with a straw.

1935 George Pillaert: Le Bar Américan. Seite 33. Knickerbocker.

Rhum charleston
Liqueur de framboise
Le jus d’un 1/2 citron
se prépare et se sert directement dans un verre à
vin avec glace pillée.
Remuer                              Zeste de citron
Servir avec pailles

1935 Leo Cotton: Old Mr. Boston. Seite 73. Knickerbocker Cocktail.

1/3 French Vermouth
2/3 Old Mr. Boston Dry Gin
1 Dash Italian Vermouth
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.
Squeeze Lemon Peel on top.

1936 Bill Edwards: Drinks. Seite 46. Knickerbocker.

3 parts Jamaica Rum
1 part Orange and Lemon Juice
2 dashes Curaçao per cocktail
Grenadine to taste
Serve with a piece of pineapple.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 179. Knickerbocker Rum Cocktail.

4 1/2 glasses rum                    2 tablespoons lemon juice
2 tablespoons raspberry        2 tablespoons orange juice
syrup                                        1 teaspoon curaçao
Place a small piece of pineapple in each glass before
straining in the cocktail.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 185. Knickerbocker.

1 glass rum                               1/2 teaspoon curaçao
2 tablespoons raspberry         Juice of 1 lemon
syrup
Shake, strain into a goblet with cracked ice, and dress
with fruit.

1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Madame.

1/2 Pint Lemon Water
Ice
1/2 Pint Sherry or
Madeira
1 Bottle of Seltzer
Water
Plenty of shaved Ice

1937 R. de Fleury: 1800 – And All That. Seite 10. Knickerbocker a la Monsieur.

Add 2 tablepoonfuls
Raspberry Syrup to
the strained Juice of
a Lemon or Orange
1 Wineglass Jamaica
Rum
1 Tablespoonful Cura­-
cao
Mix in a Soda glass and
fill up with shaved Ice.

1937 R. de Fleury: 1800 – And All That. Seite 223. Knickerbocker.

3 Teaspoonfuls Rasp­-
berry Syrup
Juice of 1/2 Lemon
1 Glass St. Croix Rum
1/2 Glass Curacao
Serve in a large glass
filled with Ice and
decorate with a slice
of Pineapple, one of
Orange and other fruit.
Serve with two straws.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 167. Knickerbocker.

Cuarto vasito granadina.
Jugo de un limón.
Vasito de ron Jamaica.
Gotas de curacao rojo. Bátase.
En copa de agua llena de hielo fino.
Adórnese con fruta.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 121. Knickerbocker Cocktail.

1 teaspoon Raspberry Syrup
1 teaspoon Lemon Juice
1 teaspoon Orange Juice
1 piece Pineapple
1/3 jigger Rum
2 dashes Curacao
Shake well
Strain into Cocktail Glass

1938 Krönlein-Beutel: Das Getränkebuch. Seite 147. Knickerbocker. Kniebeuger.

2 Eßlöffel Johannisbeersirup,
1 Teelöffel Zitronensaft,
1 Weinglas Arrak,
1 Mignonglas Curagao,
1 Scheibe Orange,
1 Schnitte Ananas
in einem hohen Glase mit feingeschabtem Eis auf-
füllen und mit Löffel und Strohhalm servieren.

1939 Ambrose Heath: Good Drinks. Seite 55. Knickerbocker (Francatelli).

Mix a shilling’s worth of Lemon ice from the
confectioner’s with half a pint of Madeira and a
pint of iced Seltzer-Water.

1940 Charles: The Cocktail Book. Seite 63. Knickerbocker Cocktail.

1 dash of Italian vermouth,
1/6 gill of French vermouth,
1/3 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1943 J. Roldán: Recetario moderno del licorista y barman. Seite 226. Knickerboker.

Curasao  . . . . . . . . . . . . 2 cucharadas
Ron . . . . . . . . . . . . . . . . 1 vasito
Jarabe de frambuesas . 2 cucharaditas
Zumo de limón  . . . . . . de un fruto
Azúcar  . . . . . . . . . . . . . 2 cucharadas

1945 George Gardner: How to be a bartender. Seite 43. Knickerbocker.

Use large bar glass.
Ice, shaved; fill glass.
Raspberry syrup, 3 teaspoonfuls.
Lemon, juice of 1/2
Pineapple, 1 slice.
Orange, 1 slice.
St. Croix rum, 1 wineglass.
Curacoa, 1/2 wineglass.
Stir; dress with fruit and serve with
a straw.

1947 A. Vermeys: Cocktails. Seite 53. Knickerbrocker Cocktail.

1 trait de jus de citron; 1 trait de sirop de
framboise; 1 trait de jus d’orange; 2 traits de
Curaçao; 2/3 Rhum Négrita.
Autre recette:
Jus d’un demi citron; 1 verre de Rhum; 1 trait
de liqueur de Framboise. Se prépare et se
sert directement dans un verre à vin avec de
la glace pilée. Zeste de citron. Remuer et
servir avec paille.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 96. Knickerbocker.

Dans un shaker avec
de la glace pilée, le jus d’un demi-citron, une
cuillère à bouche de sirop de Framboises, quatre
traits de Curaçao, un verre de Rhum. Agiter,
ajouter un peu d’eau, un zeste de citron, servir
dans un gobelet moyen, garnir avec des fruits
coupés et des chalumeaux.

1948 P. Dagouret: Le Barman Universel 10. Seite 107. Knickerbocker.

Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.

1948 P. Dagouret: Le Barman Universel 11. Seite 107. Knickerbocker.

Timbale au quart de glace pilée:
Jus demi-citron et zeste.
1 cuiller à bouche sirop de framboises.
2 traits curaçao.
1 verre à liqueur de rhum.
Fermer la timbale. Frapper fort
Passer dans verre n° 11. Servir.

1948 Trader Vic: Bartender’s Guide. Seite 145. Knickerbocker Cocktail.

1 oz. dry gin                                  1/2 oz. French vermouth
                       1 dash Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass. Twist
lemon peel over drink and serve.

1948 Trader Vic: Bartender’s Guide. Seite 221. Knickerbocker Cocktail.

1 oz. Jamaica rum                        1/2 tsp. raspberry syrup
1/2 tsp. pineapple syrup             1/2 tsp. orange juice
                           1/2 tsp. lemon juice
Shake with cracked ice; strain into chilled cocktail glass.
Variation: Substitute a piece of pineapple for the syrup and
add 2 dashes curaçao.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 383. Knickebocker-Cocktail.

2 d. Curaçao weiss, 1/6 Himbeersirup, den Saft von
1/4 Zitrone u. 1/4Orange und 1/3 Bacardi-Rum. Schütteln.
Ein kleines Stückchen Ananas in das fertige Getränk
geben.

1949 Wilhelm Stürmer: Cocktails by William. Seite 55. Knickerbocker Cocktail.

1 Schuß Zitronensaft,
2 Teelöffel Himbeersaft,
2/3 Rum,
1/3 Curaçao.
Garniere mit Früchten.

1952 Anonymus: Cocktails. Seite 79. Knickerbocker.

Dans le shaker:
Ecraser une petite tranche d’ananas,
Une cuiller à café de sirop de cassis,
de jus de citron et de jus d’orange,
Un verre de rhum,
Bien frapper et servir.

1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Cocktail.

1 dash of Italian vermouth,
1/6 gill of French vermouth,
1/3 gill of dry gin.
Use the mixing glass. Serve with a little lemon-peel juice
squeezed on top.

1952 Charles: The Cocktail Bar. Seite 63. Knickerbocker Special Cocktail.

3 dashes of fresh lemon juice,
3 dashes offresh orange juice,
3 dashes of raspberry,
2 syrup,
1 dashes of brown curaçao,
1 chunk of pineapple,
1/2 gill of rum.
Use the shaker.

1953 Anonymus: Manual del bar. Seite 209. Knickerbocker.

.                                              3 golpes de Jarabe de Fram-
Batido.                                   buesa.
Servido en una copa de       10 gramos de Jugo de Limón.
80 gramos.                             10 gramos de Jugo de Naranja.
                                              50 gramos de Rhum Blanco.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.

3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 138. Knickerbocker.

1 part Pineapple & Raspberry Syrups,
half & half
2 parts Lemon & Orange Juice,
half & half
8 parts Rum
Shake with finely crushed ice.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 87. Knickerbocker Cocktail.

3/4 oz. French Vermouth
1 1/2 oz. Old Mr. Boston Dry Gin
1/4 Teaspoon Italian Vermouth
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Add Twist
of Lemon Peel and drop in glass.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 69. Knickerbocker Special.

3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.

1955 Jean Lupoiu: Cocktails. Seite 74. Knickerbocker Cocktail.

Dans le shaker:
1 jet de jus de citron, 1 jet de sirop de
Framboise, 1 jet de jus d’Orange, 2 jets de
Cointreau, 2/3 de Bacardi.
Agiter et servir.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Knickerbocker.

2/3 Dry Gin
1/3 Dry Vermouth
1 Dash Sweet Vermouth
Stir well with ice and strain into
glass. Squeeze Lemon Peel over
top.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 86. Knickerbocker Special.

2/3 Rum
1/3 Curaçao
1 Slice Pineapple, crushed
1 Teaspoon Orange Juice
1 Teaspoon Lemon Juice
1 Teaspoon Raspberry Syrup
Shake well with ice and strain
into glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker.

Timbale à mélange, glace
2/3 Dry Gin
1/3 Vermouth français
1 trait Vermouth italien
Bien remuer en timbale et
passer dans verre à cocktail.
Essence de citron.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 55. Knickerbocker spécial.

Shaker, glace
2/3 Rhum
1/3 Curaçao
1 tranche d’ananas écrasée
1 cuill. à thé jus d’orange
frais
1 cuill. à thé jus de citron
frais
1 cuill. à thé jus de fram-
boises
Bien frapper au shaker et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 70. Knickerbocker Special.

3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
Shake and Strain.

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 68. Knickerbocker.

1 verre de Rhum
1 trait jus de citron
1 trait sirop de framboises
1 trait jus d’orange
2 traits Curaçao

1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Knickerbocker.

1 measure Jamaica rum
1/2 measure orange Curacao
1/2 measure fresh orange and lemon juice
dash of Grenadine
Shake and strain into a cocktail glass, serve with
a chunk of pineapple.

1963 Luigi Veronelli: I cocktails. Seite 175. Knickerbocker Cocktail.

1 bicchiere e 1/3 di rhum cubano bianco
1/6 di bicchiere di succo di limone spremuto dalla
sola polpa
1/6 di bicchiere di succo di arancia spremuto dalla
sola polpa
1 cucchiaio di sciroppo di fragola
2 spruzzi di curaçao
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac­-
cio. Aggiungere il succo di limone, il succo di arancia, il
rhum, lo sciroppo di fragola ed il curacao. Chiudere lo
shaker, agitarlo vigorosamente, farlo riposare un secon­-
do, riprendere infine ad agitare ma lentamente. Servire
subito.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 74. Knickerbocker Special.

3/4 Rum.
3 Dashes Raspberry Syrup.
3 Dashes Lemon Juice.
3 Dashes Orange Juice.
2 Dashes Orange Curacao.
1 Chunk of Pineapple.
SHAKER.

1965 Harry Schraemli:  Manuel du bar. Seite 425. Knickebocker Cocktail.

2 dashes curaçao blanc, 1/6 sirop de framboise, le jus d’un 1/4 de ci­-
tron et 1/4 d’orange et 1/3 de rhum Bacardi. Agiter. Mettre un petit dé
d’ananas dans la boisson terminée.

1966 Harry Schraemli: Le roi du bar. Seite 112. Knickebocker Cocktail.

Shaker. 2 d [dash] curaçao blanc, 1/6 sirop de
framboise, 1/4 jus de citron, 1/4 jus
d’orange, 1/3 rhum Bacardi. Mettre un petit
dé d’ananas dans la boisson terminée.

1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Cocktail.

1/4 Teaspoon Sweet Vermouth
3/4 oz. Dry Vermouth
1 1/2 oz. Old Mr. Boston Dry Gin
Stir well with cracked ice, strain into
3 oz. glass. Add twist of lemon peel
and drop into glass.

1972 Leo Cotton: Old Mr. Seite 55. Knickerbocker Special Cocktail.

1 Teaspoon Raspberry Syrup
1 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
2 oz. Old Mr. Boston Imported
Rum
1/2 Teaspoon Curacao
Shake well with cracked ice and
strain into 4 oz. cocktail glass. Deco-
rate with small slice of pineapple.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 93. Knickerbocker Cocktail.

1/4 teaspoon Italian vermouth
3/4 ounce French vermouth
1 1/2 ounces gin
Stir well with ice cubes. Strain into chilled cocktail glass. Add
a twist of lemon peel.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 159. Knickerbocker Special Cocktail.

1 teaspoon raspberry syrup
1 teaspoon lemon juice
1 teaspoon orange juice
2 ounces light Puerto Rican rum
1/2 teaspoon curaçao
Shake with ice cubes. Strain into chilled 4-ounce cocktail
glass. Decorate with a small slice of pineapple.

1976 Anonymus: International Guide to Drinks. Seite 55. Knickerbocker Special.

3/5 dark rum
1/10 raspberry syrup
1/10 lemon juice
1/10 orange juice
1/10 orange curacao
1 cube pineapple
Shaker

1976 Harry Craddock: The Savoy Cocktail Book. Seite 92. Knickerbocker Cocktail.

1 Dash Italian Vermouth.
1/3 French Vermouth.
2/3 Dry Gin.
Shake well and strain into cock­-
tail glass. Squeeze lemon peel on
top.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 93. Knickerbocker Special Cocktail.

1 Teaspoonful Raspberry
Syrup.
1 Teaspoonful Lemon Juice.
1 Teaspoonful Orange Juice.
1 Chunk of Pineapple.
2/3 Rum.
2 Dashes of Curaçao.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 323. Knickerbocker.

Cocktail Glass               Stir
1-1/2 oz gin
3/4 oz dry vermouth
1/4 oz sweet vermouth
Optional – lemon twist

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 32. Knickerbocker. 60 ml Appleton Special Rum; 15 ml Pierre Ferrand Curaçao; 1,5 Teelöffel Himbeersirup; 30 ml Limettensaft und die ausgepreßte Limette; Garnitur: 2-3 Himbeeren.

Mai Tai

Wir haben eines unserer Rezepte verändert:

70 ml Damoiseau VSOP Neisson vieux
30 ml Limettensaft
20 ml Meneau Orgeat
10 ml Pierre Ferrand Curaçao
Garnitur: Minzzweig

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mai-Tai Cocktail.

2 oz. Dark Rum (151° Proof). 1/2 Lime Juice
3 dashes Curacao. 3 dashes Apricot liqueur.
Shake with shaved ice and pour unstrained into Champage
glass. Decorate with Pineapple Stick, one small orchid
and straws.

1971 Anonymus: Tropical Recipes. Standard Recipes. Mai Tai.

(Build)
Large Old Fashioned glass or
Mai Tai glass, fill fine ice
1 Lime, squeeze and drop
1 Jigger Pineapple juice
1     “     White Rum
1     “     Jamaica Rum
1 Dash simple syrup
1    “     Orgeat
1    “     Curacao
Stir well
Float Apricot Liqueur on top
Garnish, pineapple stick,
Cherry, Lime slice and Orchid
if available
Serve with straws.

1972 Anonymus: Recipes – Wines and Spirits. Seite 31. Mai Tai.

To make 1 cocktail
Juice of 1/2 lime
1/2 ounce apricot brandy
1/2 ounce curaçao
2 ounces dark Jamaica rum
3 to 4 ice cubes
1 stick fresh pineapple, about 1/2 inch
wide and 2 to 3 inches long
A 4-ounce cocktail glass, chilled
Combine the juice of half a lime, the apricot brandy, curaçao, rum and ice
cubes in a mixing glass. Place a shaker on top of the mixing glass and,
grasping them together firmly with both hands, shake vigorously. Remove
the shaker, place a strainer on top of the mixing glass, and pour into a cock­-
tail glass. Garnish with a stick of fresh pineapple.

1972 Leo Cotton: Old Mr. Seite 61. Mai Tai.

1/2 Teaspoon Powdered Sugar
2 oz. Old Mr. Boston Imported
Rum
1 oz. Curacao
1/2 oz. Orgeat or any almond
flavoured syrup
1/2 oz. Grenadine
1/2 oz. Fresh Lime Juice
Shake well with cracked ice and
strain into large Old Fashioned
cocktail glass about 1/3 full with
crushed ice. Decorate with Mara-
schino cherry speared to wedge of
preferably fresh pineapple. For a
hair raiser top with a dash of 151
proof rum and for a real Hawaiian
effect float an orchid on each drink.
Serve with straws.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 162. Mai Tai.

There has been a lot of conversation over the beginning
of the Mai Tai. And I want to get the record straight. I
originated the Mai Tai.
Many others have claimed credit. Some claim it was
originated in Tahiti. All this aggravates my ulcer completely.
The drink was never introduced by me into Tahiti except
informally through our good friends, Eastham and Carrie
Guild.
In 1944, after success with several exotic rum drinks, I felt
a new drink was needed. I thought about all the really suc­-
cessful drinks: martinis, Manhattans, daiquiris . . . all basi­-
cally simple drinks.
I was at the service bar in my Oakland restaurant. I took
down a bottle of seventeen-year-old rum. It was J. Wray
Nephew from Jamaica — surprisingly golden in color, medium
bodied, but with the rich pungent flavor particular to the
Jamaican blends. The flavor of this great rum wasn’t meant
to be overpowered with heavy additions of fruit juices and
flavorings. I took a fresh lime, added some orange curaçao
from Holland, a dash of rock candy syrup, and a dollop of
French orgeat for its subtle almond flavor. I added a generous
amount of shaved ice and shook it vigorously by hand to
produce the marriage I was after. Half the lime shell went
into each drink for color; and I stuck in a branch of fresh
mint. I gave the first two of them to Ham and Carrie Guild,
friends from Tahiti, who were there that night.
Carrie took one sip and said, „Mai Tai — Roa Aé.“ In
Tahitian this means „Out of this world — the best.“ Well, that
was that. I named the drink „Mai Tai.“
The drink enjoyed great acceptance over the next few
years in California, and in Seattle when we opened Trader
Vic’s there in 1948.
In 1953, I took the Mai Tai to the Hawaiian Islands when
I went down for the Matson Steamship Lines — to formalize
drinks for the bars at their Royal Hawaiian, Moana, and
Surfrider hotels. Any old Kamaaina can tell you about this
drink and of its rapid spread throughout the islands.
In 1954, we further introduced the Mai Tai when we in­-
cluded it among other new drinks in bar service for the Ameri­-
can President Lines.
Now it is estimated that they serve several thousand Mai
Tais daily in Honolulu alone; and we sell many more than
that daily in our twenty Trader Vic’s restaurants throughout
the world.
Anybody who says I didn’t create this drink is a dirty
stinker.

MAI TAI

1 lime
1/2 ounce orange curaçao
1/4 ounce rock candy syrup
1/4 ounce orgeat syrup
2 ounces Trader Vic Mai Tai rum or 1 ounce dark
Jamaica rum and 1 ounce Martinique rum
Cut lime in half; squeeze juice over shaved ice in a mai tai
(double old fashioned) glass; save one spent shell. Add re­-
maining ingredients and enough shaved ice to fill glass. Hand
shake. Decorate with spent lime shell, fresh mint, and a fruit
stick.

MAI TAI (using commercial mix)

2 ounces Trader Vic Mai Tai mix
2 ounces Trader Vic Mai Tai rum
Fill mai tai (double old fashioned) glass with shaved ice. Add
mix and rum, and shake. Decorate with fresh mint, a fruit
stick and fresh lime if you wish.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 67. Mai-Tai Cocktail.

2 oz. Dark Rum (151° Proof). 1/2 Lime Juice
3 dashes Curacao, 3 dashes Apricot Liqueur.
Shake with shaved Ice and pour unstrained into Champagne
Glass. 1 dash of Almond Extract. Decorate with Pineapple
Stick, one small Orchid and straws.

1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Mai Tai.

Build in double old fashioned glass filled with
shaved ice.
1 1⁄2 ounces light Rum
Fill 3⁄4 with Mai Tai mix
Pour 3⁄4 ounce Jamaica Rum on top, stir
Garnish with cherry, orange slice, pineapple spear

1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. Mai-Tai.

1/2 teaspoon Powdered
Sugar.
2 oz. Rum.
1 oz. Triple Sec.
1 tablespoon Orgeat or
Almond Flavored Syrup.
1 tablespoon Grenadine.
1 tablespoon Lime Juice.
Shake with ice and strain in­
to large old-fashioned glass
about 1/3 full with crushed
ice. Decorate with Mara­-
schino cherry speared to
wedge of pineapple.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 191. Mai Tai.

Trader Vie concocted this rum specialty in 1944 and according to him it was named
as a resuit of the satisfaction expressed by two of his friends who first sampled his invention
and then said, „Mai Tai Roa Ae“ which in Tahitian means „Out of this world . . . the best.“

double old fashioned glass                     build
fill with shaved ice
1 1/2 oz lime juice
1/2 oz orange curaçao
1/2 oz rock candy syrup
[ oz orgeat
1/2 oz orgeat
2 oz Trader Vic’s Mai Tai rum OR
1 oz dark Jamaica rum and
1 oz Martinique rum
Hand shake in glass
decorate with half lime shell
fresh mint and fruit stick

Other recipes for a mai tai include:
(a) 2 1/2 oz rum
.    3/4 oz orange curaçao
.    1/2 oz orgeat
.    1/2 oz grenadine
   1 oz lime juice
   fruit garnish
   float of 151 proof rum

(b) 2 oz dark rum
.    1/2 oz orange curaçao
   1/2 oz apricot flavored brandy
.    1 1/2 oz lime juice, garnish, etc.

(c) 1 1/2 oz rum
.    3/4 oz lime juice
.    1/4 oz triple sec
   1/4 oz orgeat
.    garnish with fruit, etc.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 333. Mai Tai.

Double Old Fashioned        Shake
Glass
1 oz light rum
1 oz dark rum
1-1/2 oz lime juice
1/2 oz orange curacao
1/4 oz grenadine
1/2 oz orgeat syrup
1/4 oz Falernum
Fill with crushed ice
Fruit garnish

2015 Duggan McDonnell: Drinking the devil’s acre. Seite 53. The Mai Tai. 60 ml Sergeant Classick gold rum; 20 ml lime juice; 15 ml almond syrup; 10 ml curaçao; 10 ml Cocktail Syrup. Garnish: 1/2 spent lime. Cocktail Syrup, Seite 59: 9 cups water; 7 cups granulated sugar; 1 cup brown sugar; 1 cup turbinado sugar; peel of 2 lemons; peel of 1 orange; 2 tsp salt; 1/2 cup silver rum; 1/4 cup cream sherry.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 185. Mai Tai. 30 ml Appleton Estate Extra; 30 ml Clement VSOP; 15 ml Pierre Ferrand Curaçao; 30 ml Limettensaft; 7 ml Orgeat; Garnierung: Minzzweg, Limettenscheibe.

2016 Anonymus: Cocktails. Seite 87. Mai Tai. 4,5 cl British Navy Style Rum; 3 cl goldener kubanischer Rum; 2 cl Limettensaft; 3 cl Pink-Grapefruit-Saft; 1 cl Falernum; 1,5 cl Triple Sec; 2 dashes Angostura Bitters; 2 dashes Absinth; Garnierung: Limettenzeste, Minze.

2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 83. Mai Tai. 35ml Myer’s Dark Rum; 35 ml Bacardi White Rum; 15 ml Velvet Falernum; 75 ml orange juice; 15 ml lime juice; 5 ml orgeat syrup; 5 ml gomme; garnish: fruit slices.

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 264. Mai Tai. 1 oz. Clément Premiére Canne rhum; 1 oz. Appleton Estate Reserve rum; 0,75 oz. lime juice; 0,75 oz. Small Han Foods orgeat; 0,5 oz. Pierre Ferrand dry curaçao; garnish: 1 mint sprig.

Manhattan Cocktail

Wir haben unsere Rezeptur angepaßt:

60 ml Lot 40 Rye Jack Daniels Rye
30 ml Antica Formula
1 Dash Dead Rabbit Orinoco Bitters

Wir haben folgende Diagramme hinzugefügt:

Manhattan Cocktail - Whiskey.

Manhattan Cocktail – Whiskey.

Manhattan Cocktail - Wermut.

Manhattan Cocktail – Wermut.

Manhattan Cocktail - Verhältnis von Whiskey zu Wermut.

Manhattan Cocktail – Verhältnis von Whiskey zu Wermut.

Manhattan Cocktail - Durchschnittliches Verhältnis von Whiskey zu Wermut.

Manhattan Cocktail – Durchschnittliches Verhältnis von Whiskey zu Wermut.

Manhattan Cocktail - Süßung.

Manhattan Cocktail – Süßung.

Manhattan Cocktail - Bitter.

Manhattan Cocktail – Bitter.

Manhattan Cocktail - Verwendete Liköre.

Manhattan Cocktail – Verwendete Liköre.

Manhattan Cocktail - Garnitur.

Manhattan Cocktail – Garnitur.

 

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 10. Manhattan Cocktail.

(Use a 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.

1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail.

[Use small wine glass.]
3 dashes of gum syrup, 3 dashes of bitters, 1/2 pony of whiskey,
1 pony vermouth, mix well.

1895 Anonymus: Bartender’s Guide. Seite 19. Manhattan Cocktail No. 2.

[Use small bar glass.]
2 dashes of curacao, 2 dashes of bitters, 1/2 wine glass of
whiskey, 1/2 wine glass of Italian vermouth. Fill with fine ice, mix
well, strain into a cocktail glass.

1899 Chris F. Lawlor: The Mixicologist. Seite 12. Manhattan Cocktail.

(Medium-size glass.)
Take 1 dash Angostura bitters.
1 half barspoonful syrup.
1 half jigger vermouth.
1 half jigger whiskey.
2 dashes of maraschino.
Stir well in glass previously filled with fine ice;
strain in cool cocktail-glass.

1899 Edward Spencer: The Flowing Bowl. Seite 156. Manhattan Cocktail.

Half a wine-glass of Italian vermouth, half a wine ­
glass of rye whisky, ten drops of Angostura bitters,
and ten drops of curaçoa. Shake and strain, and
place a small shred of lemon-peel atop.

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #26. Manhattan Cocktail.

Into a small mixing-glass place one-quarter teaspoonful of sugar, two tea-
spoonfuls of water, three drops of Angostura, one-half jiggerful of whiskey, and
one-half jiggerful of vermouth; stir, strain into a small bar glass, twist lemon
peel and throw in and serve with ice water on the side.

1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 1.

(Use small wine-glass.)
1 pony French vermouth.
pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup; serve.

1901 J. E. Sheridan: The complete buffet manual. Seite 21. Manhattan Cocktail, No. 2.

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

1902 Anonymus: Fox’s Bartender’s Guide. Seite 18. Manhattan Cocktail.

Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa – absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.

1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail.

Se servir du verre à mixtion.
TROIS gouttes de sirop, trois gouttes
d’angostura, moitié vermouth italien
et moitié whiskey. Remplir de glace,
mélanger et filtrer. Ajouter un zeste de
citron.

1903 Anonymus: Manuel du Cocktail. Seite 17. Manhattan Cocktail – Sec.

MÊME préparation que le Manhattan
ci-dessus, mais sans mettre de sirop.

1903 Anonymus: Manuel du Cocktail. Seite 18. Manhattan Cocktail – Extra sec.

MÊME préparation que Manhattan sec
et mettre du vermouth français au
lieu de l’italien.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 1.

(Use small wine-glass.)
1 pony French vermouth.
pony whisky.
3 or 4 dashes Boker’s or Angostura bitters.
3 dashes gum syrup; serve.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 21. Manhattan Cocktail, No. 2.

2 dashes Curacoa.
2 dashes Angostura or Boker’s bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a cocktail
glass; serve.

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.

Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass;

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.

Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.

1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 33. Manhattan Cocktail.

Use mixing glass half full of ice.
1 piece of lemon peel.
1 dash syrup.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
1 dash of orange bitters.
1/2 jigger of Vermouth.
1/2 jigger of whiskey.
Stir well; strain into cocktail glass and
serve.

1906 George Spaulding: How to Mix Drinks. Seite 14. Manhattan.

Use large glass.
Ice, full glass,
Gum syrup, one dash.
Orange bitters, one dash.
Curacoa, one dash.
Whiskey, one half wine glass.
Vermouth, one half wine glass.
Stir and strain in cocktail glass; twist
lemon peel on top.

1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 1.

Use a large bar glass.
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.
Fine ice; stir well and serve in a
cocktail glass.

1907 Charles Smith: Smacks and Smiles. Seite 72. Manhattan Cocktail, No. 2.

Use a large bar glass.
2 dashes Curaçoa.
2       “      Angostura bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Fine ice; stir well and strain into a
cocktail glass.

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.

Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cool cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass.

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.

Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa — absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain in cocktail glass, and serve
after squeezing lemon peel on top.

1908 William Boothby: The World’s Drinks. Seite 24. Dry Manhattan Cocktail.

Into a small mixing-glass place some ice, two dashes of Orange bitters,
two drops of Angostura, half a jiggerful of French vermouth, half a jiggerful
of whiskey and a piece of twisted lemon peel; stir thoroughly, strain into a
chilled cocktail-glass and serve with ice water on the side. An olive, a pimola
or French hazelnuts may be served with this drink.

1908 William Boothby: The World’s Drinks. Seite 26. Manhattan Cocktail.

Into a small mixing-glass place two dashes of Orange bitters, two drops
of Angostura bitters, half a jiggerful of Italian vermouth and half a jiggerful
of bourbon whiskey; stir thoroughly, strain into a chilled cocktail-glass, twist
and squeeze a piece of lemon peel over the top and serve.

1909 George J. Kappeler: Modern American Drinks. Seite 30. Bottled Manhattan Cocktail.

One-third of a quart of whiskey, one-third
Italian vermouth, one-third water. Add one and
a half pony Peyschaud or Angostura bitters, one
pony gum-syrup. Mix well and bottle.

1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail.

Fill mixing-glass half-full fine ice, add two
dashes gum-syrup, two dashes Peyschaud or An­-
gostura bitters, one half-jigger Italian vermouth,
one-half jigger whiskey. Mix, strain into cock­
tail-glass. Add a piece of lemon-peel or a cherry.

1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Dry.

Prepare same as Manhattan Cocktail, leaving out
syrup and cherry.

1909 George J. Kappeler: Modern American Drinks. Seite 38. Manhattan Cocktail, Extra Dry.

Mix same as Manhattan cocktail. Leave out
syrup and cherry, and use French vermouth in
place of Italian.

1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.

Use a mixing glass, half fill with
cracked ice.
1 dash of gum syrup.
1 dash of Aromatic bitters.
1/2 drink of Italian vermouth.
1/2 drink of whiskey.
Stir, strain into a cocktail glass,
twist lemon peel on top and serve.
(Add cherry or olive if desired).

1909 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).

Use a mixing glass, half fill with
cracked ice.
2 dashes of orange bitters.
1/3 drink of French vermouth.
2/3 drink of whiskey.
Stir, strain into a cocktail glass,
and serve.
(Add cherry or olive if desired).

1909 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.

(One Quart)
1/2 pony of curacoa (red).
1/2 pony of gum syrup.
1/2 pony of Angostura or Pey-
chaud bitters.
1/3 bottle of vermouth (Italian).
2/3 bottle of whiskey.
Mix the above in the same manner
as the bottle whiskey cocktails.

1909 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.

(Five Gallons)
Made similar to whiskey cocktail,
using:
4 bottles of Italian vermouth.
3 gallons of whiskey
in place of four gallons of whiskey
called for in Whiskey Cocktail recipe.

1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail.

1 dash orange bitters
1 dash Peychaud bitters
1 dash syrup
1/2 jigger whisky
1/2 jigger Italian vermouth
Piece of lemon peel
Ice
Strain into cocktail glass.

1909 John Applegreen: Applegreen’s Bar Book. Seite 2. Manhattan Cocktail, Dry.

Same as above, except omit the syrup.

1909 John Applegreen: Applegreen’s Bar Book. Seite 7. Old-Fashioned Manhattan Cocktail.

Same as old-fashioned whisky cocktail, ex­-
cept use
1/2 jigger of whisky and
1/2 jigger of Italian vermouth.

Seite 6. Old-Fashioned Whisky Cocktail.

Use a large cut glass
Put 1/2 lump of cut sugar in the glass,
dampen it slightly with water and crush well
with your muddler; then put in lemon peel
on the sugar, and the lump ice
1 dash Peychaud or Angostura bitters
1 jigger good whisky
Stir well and serve
Some people prefer to have their old-
fashioned cocktails strained, and it is well
to ask your customer if he so prefers it, and,
if so, strain into a whisky glass.

1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 149. Southern Club Manhattan Cocktail.

Mixing glass.
Two-thirds full shaved ice.
One dash syrup.
Four dashes Curacoa.
Two dashes Maraschino.
Two dashes Peychaud Bitters.
One small jigger Italian Vermouth.
One small jigger rye whiskey.
Strain into cocktail glass, squeeze orange
peel on top and serve. Don’t put peel in glass.

1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 150. Manhattan Cocktail.

Use large bar glass.
Fill glass with ice.
One dash gum syrup.
One or two dashes orange bitters.
One dash Curacoa – absinthe, if asked for.
One-half wine-glass whiskey.
One-half wine-glass Vermouth.
Stir with spoon, strain into cocktail glass, and serve
after squeezing lemon peel on top.

1910? J. Rey: Guide du Maître d’Hôtel et du Restaurateur. Seite 266. Manhattan-Cocktail.

Mélangez dans un verre à
soda : 1/2 verre à Xérès de vermouth italien
(si le cocktail est demandé „dry“ on emploie
du vermouth français), 1/2 do. de Scotch whisky;
1/2 verre à liqueur de curaçao Marnier; 4 gouttes
de Peach bitter; 2 cuillerées de glace pilée;
passez-le et servez-le avec un zeste de citron dans
le verre, ou une cerise cuite au sirop.

1910 Raymond E. Sullivan: The Barkeeper’s Manual. Seite 3. Manhattan Cocktail.

One dash Angostura Bitters,
One-fifth Italian Vermouth,
Four-fifths Wilson Whiskey.
Serve same as the above with the exception of
lining cocktail glass with Maraschino and serve
with Cherry.

1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 7. Italian Manhattan Cocktail.

1 dash Angostura Bitters.
1 dash of Maraschino.
One-half Rye Whiskey.
One-half Italian Vermouth.
One-half glass of cracked ice; stir, strain and serve.

1912 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.

[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuiliers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2    –            –             vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.

1913 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.

3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2          „          guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.

Seite 35. Martini-Cocktail.

Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein
Cocktailglas, seihe das Getrànk hinein, presse den Saft aus einem
Stückchen Zitronenschale hinein und serviere. Sollte dieser Cocktail
trocken (dry) verlangt werden, dann nehme man französischen
Vermouth anstatt italienischem und serviere mit einer Olive.

1915 John B. Escalante: Manual del cantinero. Seite 22. Manhattan Cocktail.

(Manjatan cockteil)
USE UN VASO DE LOS DE REFRESO
Echese la necesaria cantidad de hielo en pedacitos par[a]
mediar el vaso, y agréguese:
Sirope de goma . . . . . . . . . . . Unas gota[s]
Bitters de naranja . . . . . . . . . Unas gota[s]
Curaçao . . . . . . . . . . . . . . . . . Unas gota[s]
Whiskey (Rye) Americano . . . } Por partes iguales
Vermouth Torino  . . . . . . . . .
Mézclese todo con una cuchara, cuélese en una copa [de]
las de cocktail, y sírvase con una corteza de limón reto[or-]
cida.

1916 Count Benvenito Martini: Cocktail-ology. Manhattan (Dry).

3 parts Rye
1-2 part French vermouth
1-2 part Italian vermouth
Shake well; strain into cocktail glass,
and add cherry. We understand that
this recipe went along with the $24
that the Dutch paid to buy the island!

1916 Count Benvenito Martini: Cocktail-ology. Manhattan (Sweet).

2 parts Rye
1 part Italian vermouth
Shake well; strain into cocktail glass,
and add cherry. A nice, mild drink,
heartily NOT recommended for nursing
mothers or children under three!

1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail.

Use a mixing glass, half fill with
cracked ice.
1 dash of gum syrup.
1 dash of Aromatic bitters.
1/2 drink of Italian vermouth.
1/2 drink of whiskey.
Stir, strain into a cocktail glass,
twist lemon peel on top and serve.
(Add cherry or olive if desired).

1917 Jacob A. Didier: The Reminder. Seite 11. Manhattan Cocktail (Dry).

Use a mixing glass, half fill with
cracked ice.
2 dashes of orange bitters.
1/3 drink of French vermouth.
1/3 drink of whiskey.
Stir, strain into a cocktail glass
and serve.
(Add cherry or olive if desired).

1917 Jacob A. Didier: The Reminder. Seite 108. Manhattan Cocktails.

(One Quart)
1/2 pony of curacoa (red),
1/2 pony of gum syrup,
1/2 pony of Angostura or Pey-
chaud bitters.
1/3 bottle of vermouth (Italian).
2/3 bottle of whiskey.
Mix the above in the same manner
as the bottle whiskey cocktails.

1917 Jacob A. Didier: The Reminder. Seite 138. Manhattan Cocktail.

(Five Gallons)
Made similar to whiskey cocktail,
using:
4 bottles of Italian vermouth.
3 gallons of whiskey
in place of four gallons of whiskey
called for in Whiskey Cocktail recipe.

1920 Anonymus: Gooderham & Worts Limited. Seite 22. Manhattan Cocktail.

Fill shaker 1/2 full cracked
ice
2/3 G & W „Four Roses“
Rye Whiskey
1/3 Italian Vermouth
dash of Angostura Bitters
Shake well, strain into
cocktail glass, with
cherry.
(Named after the island on
which stands New York City.)

1920 Carl A. Seutter: Der Mixologist. Seite 35. Manhattan-Cocktail.

3—4 Stückchen Kristalleis,
3 Dashes Angostura-Bitters,
1/2 Cocktailglas italienischen Vermouth,
1/2          „           guten amerikanischen Whisky.
Im übrigen verfahre wie bei Martini-Cocktail.

Seite 35. Martini-Cocktail.

Man mische gut mit einem Barlöffel, gebe eine Kirsche in ein Cock- ­
tailglas, seihe das Getränk hinein, presse den Saft aus einem Stück­
chen Zitronenschale hinein und serviere. Sollte dieser Cocktail trocken
(dry) verlangt werden, dann nehme man französischen Vermouth
anstatt italienischem und serviere mit einer Olive.

1920 Mazzon Ferruccio: Guida del barman. Seite 15. Manhattan Cocktail.

Riempite per 1/3 il bicchierone di ghiaccio
sminuzzato, aggiungendovi:
1 cucchiaino di sciroppo di Gomma o
zucchero in polvere
5 goccie d’Angostura
1/4 bicchiere a marsala di whisky
1/2 bicchiere a marsala di vermouth di
Torino.
Agitate bene e versate col cucchiaio da
Bar in un bicchiere a cocktail spremete un
po‘ di buccia di limone e, servite con paglie.

1923 P. Dagouret: Le Barman Universel. Seite 28. Manhattan Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.

1924 A. Brehmer: Das Mixerbuch. Seite 117. Fancy Manhattan Cocktail.

Man tue in ein zur Hälfte
mit geschabtem Eis gefülltes Glas 2 Spritzer Curaçao
oder Maraschino, 1/2 Glas voll Whiskey, 1 Weinglas voll
Wermutwein sowie 3 Spritzer Bokers Bittern, schüttle
gut durch, seihe die Mischung in ein Rotweinglas und
richte mit etwas Zitronenschale belegt an.

1924 A. Brehmer: Das Mixerbuch. Seite 119. Manhattan Cocktail.

Man menge in einem Becher voll
Eis 2—3 Spritzer Gum-Sirup, 1—2 Spritzer Bittern, je
1/2 Weinglas voll Whiskey und Wermutwein, seihe die
Mischung in ein Glas und richte mit einem Stückchen
Zitronenschale an.

1924 M. E. Steedman & C. H. Senn: Home-Made Summer and Winter Drinks. Seite 143. Manhattan.

Put 1/2 a wineglassful each, of whisky and
vermouth into a glass, add a dash of Curaçao
and Angostura bitters, and sugar to taste.
Fill up with shaved ice, shake and serve with
a thin slice of lemon on the top.

1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 59. Manhattan Cocktail.

1 dash of Angostura Bitters, 2/3 Canadian Club
Whisky, 1/3 Ballor Italian Vermouth.
Shake well, strain into cocktail glass, with cherry.
(Named after the island on which stands New
York city.)

1927 Anonymus: The Cocktail Book. Seite 19. Manhattan Cocktail.

Use Mixing Glass.
TWO dashes gum syrup; two dashes
Boker’s bitters; one-half Italian ver­-
mouth; one-half whiskey. Fill with ice,
mix, and strain. Add a small twist of
lemon peel.

1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Dry.

MAKEE the same as a Manhattan cock-
tail, leaving out the syrup.

1927 Anonymus: The Cocktail Book. Seite 20. Manhattan Cocktail – Extra Dry.

MAKE the same as the dry cocktail,
using French vermouth instead of
Italian.

1927 Paul E. Lowe: Drinks. Seite 64. Manhattan Cocktail.

Fill large bar glass with shaved ice.
3 dashes gum syrup.
3 dashes Angostura or Boker’s bit­-
ters.
1/2 jigger French or Italian Ver­-
mouth.
1/2 jigger whiskey.
Stir; strain into cocktail glass; twist
a piece of lemon peel on top and serve.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 105. Manhattan Cocktail.

Dans un shaker
avec de la glace pilée, deux traits d’Angustura,
Curaçao et Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Italien, agi-
ter, passer dans un verre à cocktail. Garnir d’une
cerise, zeste de citron. Courtes pailles.

1929 Adolphe Torelli: American Drinks Dictionary. Seite 106. Manhattan Dry Cocktail.

Dans un
shaker avec de la glace pilée, deux traits d’An-
gustura et de Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Français.
Agiter, passer dans un verre à cocktail. Garnir
d’un zeste de citron pressé. Courtes pailles.

1929 Anonymus: Life and Letters of Henry William Thomas. Seite 39. Manhattan.

Into the shaking glass were placed one part each of Italian
Vermouth and two parts Rye whiskey with a dash of Angostura. Well
shaken with crushed ice and strained into glass in which was placed a
Maraschino cherry. A twist of lemon peel on top was the last touch.
Price 15¢.

1929 Frank Shay: Drawn form the Wood. Seite 178. Manhattan Cocktail.

One part Rye Whiskey
One part French Vermouth
One jigger Curacoa
Two dashes Bitters
Ice, shake and strain into a cocktail glass in which a
maraschino cherry has been dropped

1929 Frank Shay: Drawn form the Wood. Seite 178. Simple Manhattan Cocktail.

Two parts Rye Whiskey
One part Italian Vermouth
Stir and serve as above

1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 56. Manhattan Cocktail.

.                            Use small bar glass
Two dashes of curaçao or      One wineglass of vermouth.
maraschino.                             Three dashes of bitters.
One pony of rye whiskey.       Two 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
prefers it very sweet use also two dashes of gum syrup.

1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail.

Use la copa fría
Mitad jugo de mandarina con una cucharaditat
de azúcar bien disuelta.
Mitad Old Tom Gin.
Bátalo en la cotelera con hielo bien picado, cué-
lelo y sírvalo en la copa de Cocktail fría.

1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (dulce).

Use la copa fría
Dos gotas Amargo Angostura.
Mitad vermouth italiano.
Mitad Whiskey.
Media cucharadita de azúcar.
Revuélvalo en un vaso con dos trozos de hielo
y sírvalo en la copa de Cocktail fría, con una casca-
rita de limón.

1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 12. Manhattan Cocktail (seco).

Use la copa fría
Igual procedimiento que para el anterior, usando
vermouth francés Noilly Prat en vez de vermouth
italiano.

1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Sweet).

Use a chilled glass
Two drops of Angostura Bitters.
One part Whiskey.
One parte Italian Vermouth.
1/2 Teaspoonful of sugar.
Stir in glass with two pieces of ice and serve
in chilled cocktail glass with small slice of lemon rind.

1929 Juan A. Laser: Libro de cocktail. The Cocktail Book. Seite 38. Manhattan Cocktail (Dry).

Use a chilled glass
Same as above using French Vermouth instead
of Italian.

1929 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.

1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan.

1/3 olasz Vermouth, 2/3 Whisky, 4 gyüszü
Orange Bitters, keverni.

1929 Schürger Rezsö: A Mixer. Seite 15. Manhattan (más).

1 hosszú pohár tele törött jéggel, 2 kávés-
kanál cukorlé, 1—2 csep Angostura, 1/2 pohár
Curacao vagy Absynt, 1/2 pohár Vermouth, 1
szelet citrom, felszolgálni.

1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail.

Use shaker or mixing glass.
3 dashes Syrup.
3 dashes Angostura Bitters.
1/2 wineglass Italian Vermouth.
1/2 wineglass Whisky.
Fill with ice, mix, and strain.
Add a small twist of lemon peel.

1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Dry).

Make the same as a Manhattan
Cocktail, leaving out the syrup,
and serve with an olive.

1930 Anonymus: For Home Use. Seite 10. Manhattan Cocktail (Extra Dry).

Make the same as the Dry Man-
hattan Cocktail, using French
Vermouth instead of Italian.

1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 21. Manhattan Cocktail.

2 jets Angostura, 1/3 Cinzano, 2/3 Rye Whisky.

1930 Pedro Chicote: Le ley mojada. Seite 185. Manhattann-Cocktail.

Prepárese en un gran vaso de cristal:
1 cucharada de hielo picado.
2 gotas de Angostura.
3     —   de curaçao.
1/4 de copita de vermut italiano.
3/4       —       de whisky Canadian Club.
Agítese muy bien con una cucharilla larga de
las de refresco y sírvase en copa de cocktail, agre-
gándole una guinda.

1931 Anonymus: ABC of Mixing Cocktails. Seite 3. Manhattan Cocktail No. 2.

A few dashes of Angos-      Quelques traits de Bit-
tura Bitters. 1/2 Italian        ter Angostura. 1/2 Ver-
Vermouth. 1/2 Walk-           mouth italien. 1/2
ker’s Imperial Rye                Walker’s „Imperial“
Whisky. Fill with ice,            Rye Whisky. Remplir
shake well and strain.         de glace, bien agiter et
Add a small slice of             couler. Garnier d’un
lemon peel.                          petit morceau de pe-
.                                             lure de citron.

1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 20. Manhattan-Cocktail.

(PREPARARLO EN UN GRAN VASO DE CRISTAL)
Llénese a la mitad con pedacitos de hielo picado; anadir:
Dos cucharadas de las de café, de jarabe de azúcar, seis gotas
de angostura, un tercio copa de las que se bebe el vino Ma-
dera, de whisky, media copa de íd. íd. de vermouth Noilly; méz-
clese todo, y se pasa a una copa o vaso de cocktail. Sírvase con
pequeñas pajas.

1931 John: „Happy Days!“. Seite 49. Improved Manhattan Cocktail.

One dash Bitters
One dash Maraschino
50 per cent Rye Whiskey
50 per cent M&R Italian Vermouth
One-half glass cracked ice.
Stir, strain and serve.

1931 John: „Happy Days!“. Seite 53. Manhattan Jr. Cocktail.

Manhattan Cocktail with Orange Peel.
Shake well.

1931 Louis Leospo: Traité d’industrie hotelière. Seite 631. Manhattan-cocktail.

3 gouttes d’angostura-bitter.
1/2 verre à madère de whisky.
1/2 verre à madère de vermouth de Turin.

1932 Al Hirschfeld: Manhattan Oases. Seite 38. Manhattan Cocktail.

One dash of Angostura bitters, 2/3
Rye whiskey, 1/3 Italian Vermouth.
Shake well and strain into cocktail
glass with a cherry.

1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 20. Manhattan Cocktail.

[A préparer dans un grand gobelet.]
Remplissez à moitié de petits morceaux de
glace. Ajoutez:
2 cuillers à café de sirop de sucre;
6 gouttes d’angostura;
1/3 verre à madère de whisky;
1/2    —          —       vermout Noilly.
Mélangez le tout et passez dans un verre à
cocktail.
Servez avec de petites pailles.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan.

Bourbon, 4 parts                       Italian Vermouth, 1 part
.                     Orange Bitters, 12 dashes
.                     Angostura Bitters, 12 drops
Stir well with ice, strain into glasses, add maraschino
cherry; serve. This one appeals to feminine taste. The
above makes 6.
As a side-kick, cut diamond shaped pieces of bread and
spread after toasting with smoked sturgeon; sprinkle with
grated egg and garnish with a dash of Chili Sauce.

1933 Anonymus: Cocktails. Their Kicks and Side-Kicks. Seite 8. Manhattan, Dry.

Bourbon, 2 parts                       Orange Bitters, 8 dashes
Italian Vermouth, 1 part           Angostura Bitters, 8 drops
This one is prepared and served exactly as is the pre-
ceding, except that a pickled hazel-nut is used as the
flourish instead of the maraschino. The above makes 4
portions.

1933 Anonymus: Here’s How to Mix ‚Em. Seite 11. 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.

1933 Anonymus: Here’s How to Mix ‚Em. Seite 11. Manhattan Cocktail, No. 2.

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

1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 1.

Whisky  . . . . . . . . . . 2/3 jigger       Orange Bitters . . . . 2 dashes
It. Vermouth . . . . . . 1 pony           Angostura  . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry or pickled hazelnut and serve.

1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 2.

Whisky  . . . . . . . . . . 1 pony           Curacoa . . . . . . . . . . 1 dash
It. Vermouth . . . . . . 1 pony           Angostura . . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry or pickled hazelnut and serve.

1933 George A. Lurie: Here’s How. Seite 50. Manhattan, No. 3.

Whisky  . . . . . . . . . . 1 jigger           It. Vermouth . . . . . . . . 1/3 jigger
Absinthe . . . . . . . . . 1 dash            Curacoa . . . . . . . . . . . . 2 dashes
                            Angostura . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Marascino cherry, twist lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 51. Manhattan, No. 4.

Whisky  . . . . . . . . . 1/3 jigger      It. Vermouth . . . . . . 1/3 jigger
Gum Syrup . . . . . . 2 dashes       Angostura . . . . . . . . 2 drops
Shake well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 51. Manhattan, No. 5.

Whisky  . . . . . . . . . 2/3 jigger      Orange Bitters . . . . 2 dashes
It. Vermouth . . . . . 1/3 jigger      Angostura  . . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, float on 1 spoon of champagne and
serve.

1933 George A. Lurie: Here’s How. Seite 51. Manhattan, Dry.

Whisky . . . . . . . . . . 1 pony      Orange Bitters . . . 2 dashes
Fr. Vermouth . . . . . 1 pony      Angostura  . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
pimola or pickled hazelnut, twist lemon peel over and serve.

1933 George A. Lurie: Here’s How. Seite 51. Manhattan, Medium.

Whisky  . . . . . . . . . . 1/4 jigger    Fr. Vermouth . . . . . 1/4 jigger
It. Vermouth . . . . . . 1/4 jigger    Curacoa . . . . . . . . . 2 dashes
                         Angostura . . . . . . 2 drops
Stir well with ice, strain into chilled cocktail glass, add
Maraschino cherry, twist lemon peel over and serve.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1.).

Use small Bar glass.
2 Dashes Curacao or Maras­-
chino.
1 Pony Rye Whisky.
1 Wineglass Vermouth
(Mixed).
3 Dashes Angostura 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 preferred very sweet
add two dashes of gum syrup.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 2.).

1 Dash Angostura Bitters.
2/3 Canadian Club Whisky.
1/3 Bailor Italian Vermouth.
Shake well, strain into cocktail
glass, with cherry.
(Named after the island on which
New York City Stands.)

1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).

1/2 Italian Vermouth.
1/2 Rye or Canadian Club
Whisky.
Stir well and strain into
cocktail glass.

1933 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Dry).

1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Rye or Canadian Club
Whisky.
Stir well and strain into
cocktail glass.

1933 Julien J. Proskauer: What’ll You Have. Seite 74. The Manhattan.

1 part Rye Whiskey
1 part Regular Vermouth
2 dashes Angostura Bitters
1/4 teaspoon Sugar
Serve with a Cherry.

1933 Julien J. Proskauer: What’ll You Have. Seite 74. Improved Manhattan Cocktail.

1 part Rye Whiskey
1 part Regular Vermouth
1 dash Bitters
1 dash Maraschino
1/2 glass cracked ice

1933 P. Dagouret: Le Barman Universel. Seite 29. Manhattan Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.

1933 Virginia Elliott: Quiet Drinking. Seite 48. Manhattan.

Two parts rye, one part Italian vermouth and
one dash of angostura bitters to each cocktail. Shake
with ice until very cold. A maraschino cherry in each
glass.

1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail I.

Rezept aus dem Jahre 1860
nach alter Herstellungsart.
(Old fashioned)
Der Manhattan-Cocktail, be-
nannt nach der Halbinsel
Manhattan, auf der die Stadt
New York erbaut ist, ist einer
der ältesten und beliebtesten
„Vor dem Essen“-Cocktails.
Er wird heute nicht mehr
nach der ursprünglichen Zu-
sammensetzung hergestellt.
2 D. [Dash] Curaçao od. Mara-
schino
3 D. [Dash] Bokers Bitter
1/3 Rye Whisky
2/3 Ital. Vermouth
im M-Gl. [Mischglas] rühren, i. Cock-
tailglas seihen und mit
einer viertel Scheibe Zi-
trone garnieren.

1934 A. T. Neirath: Rund um die Bar. Seite 197 Manhattan-Cocktail II.

(Neuzeitliche Herstel-
lungsart). Wenn trocken
(oder herb) verlangt, franz.
Vermouth an Stelle des ita-
lienischen verwenden
1 D. [Dash] Angostura
1/3 Ital. Vermouth
2/3 Canadian Club-
Whisky
M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenspirale]

1934 Bernard: 100 Cocktails. Seite 43. Manhattan Cocktail – 1.

1/4 gill of Canadian Club Whisky.
1/4 gill of Italian Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Half fill a tumbler with broken ice and first
add the Canadian Club Whisky, then the Italian
Vermouth and the Angostura Bitters. Stir
well and pass through a strainer into a cocktail
glass. Serve with a cherry.
One of the best-known cocktails: it deserves
to be a favourite.

1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 2 (Dry).

1/4 gill of Canadian Club Whisky.
1/4 gill of French Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
This cocktail is prepared as in the previous
case, but French Vermouth is used instead of
Italian Vermouth. A much drier cocktail
is the result.

1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 3 (Medium).

1/4 gill of Canadian Club Whisky.
1/8 gill of Italian Vermouth.
1/8 gill of French Vermouth.
1 or 2 dashes of Angostura Bitters.
1 Cherry.
1/2 tumblerful of broken Ice.
Make up as before, but in this case a blend of
both Italian Vermouth and French Vermouth
is used.

1934 Bernard: 100 Cocktails. Seite 44. Manhattan Cocktail – 4.

1/4 gill of Canadian Club Whisky.
1/4 gill of Italian Vermouth.
1 dash of Angostura Bitters.
1 dash of Absinthe.
2 dashes of Brown Curaçao.
1 small piece of Orange or Lemon Peel.
1 Cherry.
1/2 tumblerful of broken Ice.
Make up as before and serve with a piece of
orange or lemon peel on top. This cocktail
has a good deal more „kick“ in it than the
other Manhattans.

1934 G. F. Steele: My New Cocktail Book. Seite 76. Manhattan.

1/3 Italian Vermouth
2/3 Bourbon Whiskey
dash Angostura bitters

1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 67. Manhattan Cocktail.

1 dash of Angostura Bitters, 2/3 „Canadian Club“
Whisky, 1/3 Bailor Italian Vermouth.
Shake well, strain into cocktail glass, with Cherry.
(Named after the island on which stands New
York city.)

1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 1.

(Use small wine-glass.)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Boker’s or Angostura bitters.
3 dashes gum syrup; serve.

1934 Tom & Jerry: Bartender’s Guide. How to Mix Drinks. Seite 21. Manhattan Cocktail, No. 2.

2 dashes Curacoa.
2 dashes Angostura or Boker’s bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Shaved ice; stir well and strain into a cocktail
glass; serve.

1935 Adrian: Cocktail Fashions of 1936. Seite 51. Manhattan (sweet) Cocktail.

1 part Italian vermouth.
2 parts rye.
Shake and strain into cocktail glass.
Add cherry

1935 Adrian: Cocktail Fashions of 1936. Seite 52. Manhattan (medium) Cocktail.

1/2 part French vermouth.
1/2 part Italian vermouth.
3 parts rye.
Shake and strain into cocktail glass.
Add cherry.

1935 Anonymus: Sloppy Joes Cocktail Manual. Seite 38. Manhattan.

1/2 of Canadian Club
Whisky.
1/2 of Martini &
Rossi Vermouth.
Drops Angostura.
Stir and serve with a cherry
in Manhattan glass.

1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 1.

1 Pony French Vermouth
1 Pony whisky
3 or 4 dashes Angostura bitters
3 Dashes gum syrup

1935 Anonymus: The Art of Mixing Drinks. Seite 57. Manhattan Cocktail No. 2.

2 Dashes Curacoa
1 Dashes Angostura bitters
1 Pony whisky
1 Pony Italian Vermouth

1935 George Pillaert: Le Bar Américan. Seite 17. Manhattan.

1/2 Whisky Canadian
1/4 Noilly Prat
1/4 Vermouth Martini
1 Trait angostura
.                                         Zeste de citron – Tumbler

1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 198. Manhattan.

There is only one real way to make a Manhattan: Equal parts of
Italian Vermouth and Rye Whisky, and a dash of orange bitters; ice
and stir, and serve with a Maraschino cherry.

1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 199. Another Manhattan.

Two parts Rye, one part Italian Vermouth, one dash Angostura
(not orange) bitters, and of course the ever-present cherry.

1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail.

1/3 Italian Vermouth
2/3 Old Mr. Boston Whiskey
2 Dashes Bitters
2 Dashes Gum Syrup
Stir well with cracked ice and strain
into 3 oz. Cocktail glass. Serve
with a Cherry.

1935 Leo Cotton: Old Mr. Boston. Seite 80. Manhattan Cocktail (Dry).

2/3 Old Mr. Boston Whiskey
1/3 French Vermouth
2 Dashes Bitters
Stir well with cracked ice and
strain into 3 oz. Cocktail glass.
Serve with a Cherry.

1936 Bill Edwards: Drinks. Seite 49. Manhattan.

1 part Rye Whisky
1 part Italian Vermouth
2 dashes Angostura Bitters per cocktail
Squeeze a piece of lemon peel on top
If required dry, substitute French for Italian Ver­-
mouth.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 162. Manhattan Cocktail.

4 glasses rye whisky             2 glasses Italian vermouth
.                    1/2 teaspoon bitters
Serve with a cherry in each. One of the most popular
of whisky cocktails.

1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 163. Dry Manhattan Cocktail.

3 glasses rye whisky                         1 1/2 glasses Italian vermouth
1 1/2 glasses French vermouth        Few drops of bitters

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (sweet).

Drops of Angostura.
1/3 CORA vermouth.
2/3 Bourbon whiskey.
Stir well and serve.

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Cocktail (dry).

1/2 PICARD vermouth.
1/2 Rye whiskey.
Stir and serve.

1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 45. Manhattan Jr. Cocktail.

The same as the sweet Martini,
with orange peel and shaked.

1937 R. de Fleury: 1800 – And All That. Seite 54. Fancy Manhattan.

Half fill 1/2 pint tumbler
with chipped Ice
2 Dashes Curacao or
Maraschino
1 1/2 oz. Rye Whisky
1 Wineglass Vermouth
3 Dashes Boker’s Bit-
ters
Shake well, strain into
a Claret glass and add
a small piece of Lemon.
If required Sweet, add
2 dashes Gum Syrup.

1937 R. de Fleury: 1800 – And All That. Seite 91. Princetown Club Manhattan.

1 Dash Bitters
1/4 Italian Vermouth
3/4 Seagram’s V.O.
Whisky
Stir, and twist of Lemon
Peel.

1937 R. de Fleury: 1800 – And All That. Seite 93. Reuben’s Seagram Manhattan.

1/3 Italian Vermouth
2/3 Seagram’s V.O.
Whisky
2 Dashes Jamaica Rum
Shake with Sprig of
Mint in Shaker. Strain
and serve.

1937 R. de Fleury: 1800 – And All That. Seite 94. Roosevelt Seagram Manhattan.

2/3 Seagram’s V.O. or
Crown Whisky
1/3 Italian Vermouth
1 Dash Bitters
Stir. Twist of Lemon
Peel.

1937 R. de Fleury: 1800 – And All That. Seite 106. Special Manhattan.

2/3 Seagram’s V . O .
Whisky
1/3 Italian Vermouth
2 Dashes Maraschino
1 Dash Bitters
Twist Orange Rind
Serve with a Cherry.

1937 R. de Fleury: 1800 – And All That. Seite 115. Uptown Seagram Manhattan.

2/3 Seagram’s V.O.
Whisky
1/3 Italian Vermouth
1 Dash Lime Juice
1 Dash Bitters
Stir and strain.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (Dulce).

Gotas angostura.
Tercera parte vermouth FERRERO.
Dos terceras partes whiskey OLD CROW.
Revuélvase.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Cock-Tail (seco).

Media parte vermouth CAZALIS &
PRATS.
Media parte whiskey MONT VERNON.
Revuélvase.

1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 107. Manhattan Jr. Cock-Tail.

Igual al Martini dulce, con cáscara de na­-
ranja y bien batido.

1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan.

Whisky . . . . . . . . . . . . . 2/3 jigger      Peychaud’s Bitters . . . 3 drops
It. Vermouth  . . . . . . . . 1/3 jigger      Gum Syrup . . . . . . . . . 1 dash
Stir will with ice, strain into chilled cocktail glass.
Add maraschino cherry, and serve.

1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan No. 2.

Whisky . . . . . . . . . . . . . 1/2 jigger      Curacao . . . . . . . . . . . 3 drops
It. Vermouth  . . . . . . . . 1/2 jigger      Angostura . . . . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass.
Add maraschino cherry, and serve.

1938 Bud Caroll: Popular Drinks of Today. Seite 17. Manhattan, Dry.

Whisky . . . . . . . . . . . . . 1/2 jigger      Fr. Vermouth . . . . . . . 1/2 jigger
.                                                            Orange Bitters . . . . . . 1 dash
Stir well with ice, strain into chilled cocktail glass.
Add pimola or pickled hazelnut, twist lemon peel over
and service.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 1.

1 dash Orange Bitters
1/2 Italian Vermouth
1/2 Rye Whisky
Stir well
Serve with Cherry

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 2.

2 dashes Curacao
1 pony Whisky
1 jigger Vermouth
3 dashes Angostura Bitters
Shake well
Strain into Claret Glass
Serve with slice of Lemon

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – No. 3.

1 dash Angostura Bitters
2/3 Whisky
1/3 Italian Vermouth
Shake well
Strain into Cocktail Glass
Serve with Cherry

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Sweet).

1/2 Italian Vermouth
1/2 Whisky
Stir well
Strain into Cocktail Glass

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 124. Manhattan Cocktail – (Dry).

1/4 French Vermouth
1/4 Italian Vermouth
1/2 Whisky
Stir well
Strain into Cocktail Glass

1938 Krönlein-Beutel: Das Getränkebuch. Seite 61. Manhattan.

In ein Mischglas
4—6 Eisstückchen (Walnußgröße)
2 Spritzer Angostura                   2 ccm
Whisky                                         35 ccm
Italian Vermouth                        30 ccm
Kirsche
(bestäuben)

1938 Robert Vermeire: L’art du cocktail. Seite 32. Manhattan.

Ces deux cocktails, indiscutablement les
plus répandus dans le monde entier, diffèrent
parfois légèrement; ce d’après les habitudes
du barman, le goût du consommateur, les
usages du pays ou de la ville où ces drinks
se consomment.
Il y a de nombreuses années, on préparait
habituellement ces cocktails dans le verre à
mélange, c’est-à-dire «à la cuiller». La mode
de les faire au shaker, introduite en ces der-
nières années par les Américains du Nord,
a sa vogue maintenant un peu partout.
Personnellement, je suis partisan du shaker
quand il fait très chaud, mais pour les pays
centraux et ceux du nord de l’Europe, je pré-
fère la préparation de ces cocktails au verre à
mélange. Mais «goûts et couleurs ne se
discutent pas». Les barmen de divers pays
rivalisent en opinions diverses, les consom-
mateurs discutent leurs préférences, donc
inclinons-nous et voici mon Manhattan:
Verre à mélange :
1 ou 2 traits d’angostura bitter.
2 ou 3 traits de sirop de sucre ou de
curaçao.
1/2 rye whisky.
1/4 vermouth italien.
1/4 vermouth français.
Remuer à la cuiller. Passer dans le verre.
Ajouter olive ou cerise de préférence et presser
pelure de citron dessus. Ce cocktail est demi-
sec; si on le désire sec, employer 1/2 rye whisky
et 1/2 vermouth français; si on le préfère doux,
1/2 rye whisky et 1/2 vermouth italien.
La recette officielle de la Gilde des barmen
d’Angleterre est la même, mais sans bitter et
sans sirop ou curaçao.
Harry Mac Elhone, du Harry’s New-
York Bar, à Paris, préfère ce cocktail au
shaker et avec un trait d’angostura seule-
ment.
Manhattan est le nom de l’île sur laquelle
la ville de New-York est bâtie.

1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Sweet.

1/2 Canadian Club or Rye Whisky
1/2 Italian Vermouth

1939 Ambrose Heath: Good Drinks. Seite 31. Manhattan. Dry.

1/2 Canadian Club or Rye Whisky
1/4 French Vermouth
1/4 Italian Vermouth

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Bacardí).

Two parts Bacardí Gold Label.
One Part Italian Vermouth.
A few drops of Angostura bitters
Cracked ice. Do not shake.
Strain and serve with a Ma-
raschino cherry.

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 35. Manhattan (Rolls Royce).

1/2 Vermouth.
1/2 Scotch Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it get very
cold and strain. Serve with
two cherries.

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Dulce).

1/2 Vermouth.
1/2 Canadian Whiskey.
1/2 teaspoonful Curacao.
Cracked ice.
Do not shake. Let it get very
cold and strain. Serve with
two cherries.

1939 Anonymus: Cuna del Daiquiri Cocktail. Seite 36. Manhattan (Seco).

1/2 Vermouth.
1/2 Canadian Whiskey.
1 Dash Angostura.
Cracked ice.
Do not shake. Let it become
very cold, strain and serve.

1939 Charles Browne: The Gun Club Drink Book. Seite 83. Manhattan Cocktail.

The essential materials in a Manhattan cocktail
are rye or bourbon whiskey, Italian or sweet ver­-
mouth, and a dash of bitters. Originally (and even
now recommended by some experts) the whiskey
and vermouth were of equal proportions. Now the
tendency leads toward dryer drinks, and in some bars
the proportion is one part of vermouth to three or
even four of whiskey. Angostura bitters are generally
used, but experiments with Orange, Fischer’s, or
Peychaud’s Bitters are quite in order and might give
the host a reputation. At the moment the Gun Club
mixer uses about one part of Italian vermouth to
two and one-half parts of whiskey and a good dash
of Peychaud’s Bitters.
If a dryer drink is wanted, the use of French ver­-
mouth is allowable but is not orthodox. Some con­-
noisseurs or poseurs contend that in mixing a Man­-
hattan cocktail, the whiskey must always be put into
the mixing glass before the vermouth but just why,
deponent sayeth not. Also most bar books say that
cocktails should be stirred in the ice but never shak­-
en, but after all, a vigorous stir or a gentle shake
could hardly make much difference in the physio­-
logical or psychological effect in or of a drink. The
use of Scotch whiskey instead of rye changes the name
from „Manhattan“ to „Rob Roy.“ Presumably, if
a green gage or a small stewed prune were used in­
stead of the conventional Maraschino cherry to gar­-
nish the Manhattan, another name would grace the
mixture. The modern cocktail cherry has its stem
attached; this is either to be used as a handle or to
prove that it is a real cherry.

1940 Anonymus: Libro de cocina. Seite 148. Manhattan.

4 gotas de Angostura Bitter
1/2 Whisky Canadien
1/2 Vermouth Italiano

1940 Anonymus: Professional Mixing Guide. Seite 40. Manhattan Cocktail.

2/3 Rye Whiskey, 1/3 Sweet Ver­-
mouth, 3 generous dashes Angostura
Bitters. Put ingredients in a mixing
glass filled with cracked ice, and
stir until thoroughly blended. Strain
into cocktail glass and serve. (Other
popular versions are the Rob Roy,
made with Scotch, and the Pirate’s
Prize, made with Rum.)

1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (dry).

2 dashes of Angostura bitters,
2 dashes of curaçao,
1/4 gill of French vermouth,
1/4 gill of Canadian Club whisky.
Use the mixing glass. Serve with an olive and a little
lemon-peel juice squeezed on top.

1940 Charles: The Cocktail Book. Seite 66. Manhattan Cocktail (medium).

2 dashes of Angostura bitters,
2 dashes of curaçao,
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of Canadian whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.

1940 Charles: The Cocktail Book. Seite 67. Manhattan Cocktail (sweet).

Prepare as for Manhattan Cocktail (Dry), using Italian
vermouth instead of French vermouth, and serving with
a cherry instead of an olive.

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 29. Manhattan.

2/3 part Rye Whiskey
3 dashes Angostura Bitters
1/3 part Sweet Vermouth
Stir until thoroughly blended with
cracked ice and strain into cocktail glass. A cherry or
some other pantry waif may be added if desired.
SAVE THE CHERRY. IT MAY BE USED AGAIN AND AGAIN.

1943 Jacinto Sanfeliu Brucart: Cien Cocktails. Seite 44. Manhattan-Cocktail.

Póngase en el vaso mezclador unos pe-
dacitos de hielo y añadir:
2/3 Whisky canadiense
1/3 Vermut Italiano
1 golpe de Angostura
Agítese bien y sírvase en copa de cocktail
con una guinda.
«DRY MANHATTAN» se prepara susti-
tuyendo el Vermut Italiano por Francés.
— Después del «Martini», es éste el cocktail más cono-
cido. El nombre se deriva de la isla en que se fundó
la ciudad de Nueva York. —

1943 J. Roldán: Recetario moderno del licorista y barman. Seite 218. Manhattan Cocktail.

Amargo angostura . . . . . . 2 chorritos
Curasao  . . . . . . . . . . . . . . 2        “
Jarabe de goma  . . . . . . . . 3        “
Whiski . . . . . . . . . . . . . . . . 1/2 vasito
Vermut  . . . . . . . . . . . . . . . 1       „

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 22. Manhattan Cocktail.

1 lump sugar
1 dash Peychaud bitters
1 dash Angostura bitters
1/2 jigger rye whiskey
1/2 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
the 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 little 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-
urally, the formula has been improved upon in New
Orleans; you’ll 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
liquor, 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.“

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 23. 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
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 quaffers 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.

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 38. Manhattan Cocktail.

2 ounces Rye
3/4 ounce Sweet Vermouth
3 dashes Angostura Bitters
Stir with cracked ice. Serve with a Cherry.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 63. Dry Manhattan Cocktail.

2 Rye or Irish Wiskey
1 Italian Vermouth
Angostura Bitters, 2 Dashes
Ice. — Stir. Strain and serve in a glass with
a Cherry and add a Lemon Twist.

1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 63. Sweet Manhattan Cocktail.

2 Rye or Irish Whiskey
1 Italian Vermouth
1 French Vermouth
Gum Syrup, 2 Dashes
Ice. — Stir. Strain and serve in a glass with
a Cherry and add a Lemon Twist.

1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan Cocktail.

3/4 oz. Sweet Vermouth
2 oz. Rye
Dash Angostura Bitters
Stir
Decorate with cherry.

1944 Oscar Haimo: Cocktail Digest. Seite 62. Manhattan (Dry) Cocktail.

3/4 oz. Dry Vermouth
2 oz. Rye
Dash Angostura Bitters
Stir
Decorate with twist of Lemon Peel.

1945 Anonymus: 25 recetas  selectas para cocktails. Manhattan.

Una parte de Vermouth dulce, dos partes
del suave y gustoso whiskey, Four Roses. Unas gotas de Amargo
de Angostura. Añádale hielo picado y revuélvalo bien con una
cuchara (¡no lo agite!). Cuele la mezcla y sírvala con una cereza
marrasquino.
P. D. Al conocedor: Si le gusta el Manhattan seco, sistituya el
Vermouth seco por el dulce, y en vez de una cereza marrasquino,
añádale una corteza de limón después de exprimirla en el vaso.
P. D. D. Al conocedor: Si para su gusto el segundo es myu seco,
hágalo mitad y mitad, Four Roses y Vermouth dulce.

1945 George Gardner: How to be a bartender. Seite 21. Manhattan Cocktail.

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.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.

3/4 oz. Sweet Vermouth
2 oz. Rye
Dash Angostura Bitters Stir
Decorate with cherry.

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.

3/4 oz. Dry Vermouth
2 oz. Rye
Dash Angostura Bitters Stir
Decorate with twist of Lemon Peel.

1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Doux.

1 trait Angustura; 1/3 Cinzano; 2/3 Whisky.

1947 A. Vermeys: Cocktails. Seite 58. Manhattan Cocktail Sec.

1/6 Cinzano Dry; 1/6 Cinzano doux; 2/3
Whisky.
Autre recette:
1/2 Whisky; 1/4 Noilly Pratt; 1/4 Cinzano;
1 trait Angustura, zeste de citron.

1947 Karl Büskens: Mixbuch für Jedermann. Seite 44. Manhattan.

1 Spritzer Orange Bitter
1 Spritzer Augostura Bitter
1/3 Ital. Vermouth
2/3 Canadian Club Whisky
Stückchen Zitronenschale
über dem Glas auspressen
Kirsche

1 dash of Orange Bitters
1 dash of Augostura Bitters
1/3 Italian Vermouth
2/3 Canadian Club Whisky
squeeze on top a piece of
lemon peel
Cheery

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 105. Manhattan Cocktail.

Dans un shaker
avec de la glace pilée, deux traits d’Angustura,
Curaçao et Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Italien, agi-
ter, passer dans un verre à cocktail. Garnir d’une
cerise, zeste de citron. Courtes pailles.

1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 106. Manhattan Dry Cocktail.

Dans un
shaker avec de la glace pilée, deux traits d’An-
gustura et de Noyau, un verre à liqueur de Rye-
Whisky, un demi-verre de Vermouth Français.
Agiter, passer dans un verre à cocktail. Garnir
d’un zeste de citron pressé. Courtes pailles.

1948 Maurice Bonnet: Le livre d’or du bar americain. Seite 72. Manhattan-Cocktail.

Dans un shaker :
1 cuiller à café glace pilée,
2 traits d’Angustura,
2 traits de Noyau,
2 traits de curaçao,
1 verre à liqueur de Wisky,
1 verre à vermouth italien.
Agiter; passer dans verre a cocktail. 1 ce­-
rise, 1 zeste de citron, paillettes.

1948 P. Dagouret: Le Barman Universel 10. Seite 31. Manhattan Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller a café sirop de sucre.
1 verre à liqueur rye whisky.
1 /2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve
zeste de citron pressé. Courtes pailles.

1948 P. Dagouret: Le Barman Universel 11. Seite 31. Manhattan Cocktail.

Gobelet n° 3, au 1/4 plein de petite glace.
3 traits angostura.
1 cuiller à café sirop de sucre.
1 verre à liqueur rye whisky.
1/2 verre à madère vermouth Noilly.
Remuer. Passer dans verre n° 8 où se trouve un
zeste de citron pressé. Courtes pailles.

1948 Trader Vic: Bartender’s Guide. Seite 275. Manhattan Cocktail 1.

3/4 oz. rye.                                    3/4 oz. Italian vermouth
.                       1 dash orange bitters
Stir with cracked ice; strain into chilled cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 2.

1 oz. rye or bourbon                        1/2 oz. Italian vermouth
.                           1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.

1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail 3.

1 oz. bourbon                                   1/4 oz. French vermouth
.                          1/4 oz. Italian vermouth
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry

1948 Trader Vic: Bartender’s Guide. Seite 276. Manhattan Cocktail, French.

1 oz. bourbon                                    1 dash Cointreau
1/2 oz. French vermouth                   1 dash Angostura bitters
Stir with cracked ice; strain into chilled cocktail glass. Serve
with maraschino cherry.

1949 Anonymus: Bottoms Up. Seite 20. Manhattan Cocktail.

1 Dash Bitters
3/4 oz. Italian Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.

1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Dry).

1 Dash Bitters
3/4 oz. French Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
an Olive.

1949 Anonymus: Bottoms Up. Seite 20. Manhattan (Sweet).

1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Italian Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice, strain
into 3 oz. Cocktail glass. Serve with
a Cherry.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 341. Dry Manhattan.

Ein «Manhattan»-Cocktail mit franz. Vermouth, anstatt
italienischem.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 394. Manhattan-Cocktail (Original).

1 d. Angosturabitter, 1/3 ital. Vermouth, 2/3 Canadian-
Club-Whisky. Rühren. Kirsche ins Glas.
Wichtig: Dieser Cocktail darf auf keinen Fall ge-
schüttelt werden.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 395. Manhattan-Cocktail, dry.

1 d. Angosturabitter, 1/3 franz. Vermouth, 2/3 Canadian-
Club-Whisky. Rühren.

1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 472. Manhattan-Cocktail (Bottled Cocktail).

1/4 Glas Angosturabitter, 9 Glas Canadian-Club-Whisky,
4 1/4 Glas ital. Vermouth, 1 1/2 Glas frisches Wasser.

1949 Wilhelm Stürmer: Cocktails by William. Seite 56. Manhattan Cocktail Nr. 1.

2/3 Whisky (Rye),
1/3 Italienischer Vermouth,
3 oder 4 Spritzer Bitter.
Garniere mit Kirsche.

1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Cocktail Nr. 2.

1/2 Whisky,
1/2 Italienischer Vermouth,
2 Spritzer Curaçao,
2 Spritzer Angosturabitter.
Garniere mit Kirsche.

1949 Wilhelm Stürmer: Cocktails by William. Seite 57. Manhattan Dry.

Verfahre wie bei Manhattan Nr. 1,
verwende aber an Stelle von ita­-
lienischem Vermoufh französischen
Vermoufh.
Merke Dir: Manhattans gut um­-
rühren, nie schütteln.

1949 Wilhelm Stürmer: Cocktails by William. Seite 72/73. Manhattan Cocktail.

Manhattan. Wilhelm Stürmer, Cocktails by William, 1949. Seite 72f.

Manhattan. Wilhelm Stürmer, Cocktails by William, 1949. Seite 72f.

1950 Anonymus: Host’s Handbook. Manhattan.

3/4 G&W Old Rye Whisky
1/4 Martini & Rossi Italian Vermouth
Small dash Angostura Bitters
Stir with ice and serve in cocktail glass with
maraschino cherry.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 1.

1⁄2 jigger Italian Vermouth                   1 dash Orange Bitters
.                                         1⁄2 jigger Rye
Stir with cracked ice and strain.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 2.

1⁄4 oz. Italian Vermouth                       1 dash Angostura Bitters
.                                 1 oz. Rye or Bourbon
Stir with cracked ice and strain. Serve with
Maraschino Cherry.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 28. Manhattan No. 3.

1 part French Vermouth                        1 part Italian Vermouth
.                                   4 parts Bourbon
Stir with cracked ice and strain. Serve with
Maraschino Cherry.

1950 Ted Shane: Authentic and Hilarious Bar Guide. Seite 29. French Manhattan.

1/2 oz. French Vermouth                       1 dash Angostura Bitters
1 dash Cointreau                                    1 oz. Bourbon
Stir with cracked ice, strain, and serve with
Maraschino Cherry.
Manhattan connoisseurs will not tolerate a ratio of
under 4 parts whiskey to 1 part Vermouth. Reverse is for
weaklings.

1951 Anonymus: The Holiday Drink Book. Seite 15. Manhattan Cocktail.

Dash or 2 of bitters
1/3 sweet vermouth
2/3 whiskey
Put ingredients in a mixing glass filled
with cracked ice, stir until thoroughly
mixed, strain and serve. (To make a
quart of manhattan cocktails, use 1/2 oz.
bitters; for 1 gallon use 2 oz.)

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 40. Bern’s Manhattan (dry).

By Charles Berns, „21“ Brands, Inc., New York City
1 part Tribuno dry vermouth
2 or 3 parts „21“ Brands Club Special
blended whisky
Stir in mixing glass with ice. Strain into
glass. Twist and drop lemon peel into cocktail.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 83. Dearborn Inn Manhattan.

Courtesy, The Dearborn Inn, Dearborn, Michigan
1 dash bitters
1 oz. Italian vermouth
2 oz. Canadian Club
Stir well with cracked ice. Strain into 3-oz. cock-
tail glass. Serve with maraschino cherry.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 117. Griff Williams Manhattan.

By Griff Williams, Orchestra Leader
3 oz. bourbon
1 oz. Italian vermouth
2 dashes Angostura bitters
Stir with cracked ice and 2 good-sized pieces of
cinnamon bark. Let stand for a few minutes and
serve in cocktail glass. Decorate with maraschino
cherry.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 163. Manhattan (dry).

1/3 French vermouth
2/3 rye whisky
Ice
Stir. Strain into cocktail glass. Add maraschino
cherry.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 163. Manhattan (sweet).

The Manhattan is a preprohibition cocktail, and the original recipe called
for dash orange bitters. Today bitters are not used.
1/3 jigger Italian vermouth
2/3 jigger rye whisky
Ice
Stir well. Strain into cocktail glass. Decorate with
maraschino cherry.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 164. Manhattan Noonday.

Courtesy, Noonday Club, St. Louis
1 1/2 oz. bourbon whisky
Dash bar sirup
Dash Angostura bitters
1 oz. Italian vermouth
Stir in cocktail shaker with ice. Strain into cock-
tail glass, and serve with a cherry.

1952 Anonymus: Cocktails. Seite 72. Dry Manhattan Cocktail.

Dans le verre à mélange:
Deux traits angustura,
1/2 Martini Dry,
1/2 Canadian Rye whisky,
Ajouter un zeste de citron.

1952 Anonymus: Cocktails. Seite 81. Manhattan.

Dans le verre à mélange:
1/4 de vermouth italien,
1/4 de vermouth français
1/2 de Rye whisky,
remuer et servir.

1952 Anonymus: Cocktails. Seite 95. Special Dry Manhattan Noilly Prat.

Dans le verre à mélange.
Un trait d’angustura,
1/2 Noilly Prat,
1/2 whisky,
Ajouter un zeste de citron.

1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Dry).

2 dashes of Angostura bitters,
2 dashes of curaçao,
1/4 gill of French vermouth,
1/4 gill of Canadian Club whisky.
Use the mixing glass. Serve with an olive and a little
lemon-peel juice squeezed on top.

1952 Charles: The Cocktail Bar. Seite 66. Manhattan Cocktail (Medium).

2 dashes of Angostura bitters,
2 dashes of curaçao,
1/8 gill of French vermouth,
1/8 gill of Italian vermouth,
1/4 gill of Canadian whisky.
Use the mixing glass. Serve with a cherry and a little
lemon-peel juice squeezed on top.

1952 Charles: The Cocktail Bar. Seite 67. Manhattan Cocktail (Sweet).

Prepare as for Manhattan Cocktail (Dry), using Italian
vermouth instead of French vermouth, and serving with
a cherry instead of an olive.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 2-1 Manhattan.

3 dashes Orange Bitters
1/3 Italian Vermouth
2/3 Rye or Bourbon
Pour over ice cubes in tall glass, stir
clockwise, chuck in a square piece of
lemon rind, stir some more, then pour
into chilled glass — with or without
maraschino cherry.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. 4-1 Manhattan.

4 parts Rye or Bourbon
1 part Italian Vermouth
Stir, don’t shake, with ice and pour into
glass holding the proverbial cherry or,
preferably, a twist of lemon peel.

1953 Anonymus: Esquire’s Handbook for Hosts. Seite 112. Dry Manhattan.

2 parts Rye or Bourbon
1 part French Vermouth
Stir gently with ice and pour into
chilled cocktail glass. No cherry with
this one.

1953 Anonymus: Manual del bar. Seite 217. Manhattan.

.                                               1 golpe de Bitter Angostura.
Refrescado.                            35 gramos de Whisky Ameri-
Servido en una copa de        cano.
80 gramos.                             35 gramos de Vermouth To-
                                              rino.

1953 Anonymus: Manual del bar. Seite 217. Manhattan (Demi Sec).

.                                               1 golpe de Bitter Angostura.
.                                               30 gramos de Whisky Ameri-
Refrescado.                            cano.
Servido en una copa de        20 gramos de Vermouth To-
80 gramos.                             rino.
.                                               20 gramos de Vermouth Fran-
.                                               cés.

1953 Anonymus: Manual del bar. Seite 217. Manhattan (Seco).

.                                               1 golpe de Bitter Angostura.
.                                               35 gramos de Whisky Ameri-
Refrescado.                            cano.
Servido en copa de 80          35 gramos de Vermouth Fran-
gramos.                                  cés.

1953 Anonymus: The ABC of Cocktails. Seite 41. Manhattan.

3 parts Whiskey
1 part Italian (sweet) Vermouth
1 dash Bitters per drink
Stir with ice, strain into cocktail
glass containing cherry with stem
or toothpick.
MANHATTAN VARIATIONS
You can add some lemon or pine­-
apple juice to an ordinary Manhat­-
tan, and get a pleasant cocktail, or
you can add almost any of the pun­-
gent liqueurs (in very small quanti­-
ties) for aromatic variations. And of
course Brandy, Rum or other liquors
can substitute for Rye or Bourbon.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.

2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).

Use Dry Vermouth instead
of Sweet.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).

Use 1/6 Dry, 1/6 Sweet
Vermouth.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 111. The Manhattan.

I list the Manhattan second among our six basic cocktails because, of
all the hundreds of so-called cocktails listed in recipe books and the
dozens listed on the liquor cards of hotels and restaurants, more Mar-
tinis and Manhattans are sold than any other kind. In fact, if we leave
out Daiquiris and Old-Fashioneds, there are more Martinis and Man-
hattans sold than all other kinds put together.

Just as in the case of Martinis, you will find Manhattan recipes
varying all over the lot in their proportions. In fact, there are recipes
that even suggest two parts of vermouth to one part of whisky. The
usual recipe, however, is one part vermouth and two parts whisky.

A further complication enters the Manhattan field that is not found
with Martinis. With Martinis it is recognized that, irrespective of the
proportions of vermouth and gin, a Sweet Martini is made with Italian
vermouth, a Dry Martini with French vermouth, and a Medium
Martini with a combination of the two types of vermouth. The same
distinction is usually made in the case of Manhattans. However, the
combination of French vermouth and whisky is not pleasing to most
palates and, accordingly, on the as sumption that a Manhattan is always
made with Italian vermouth only, some people now use the terms
Dry, Sweet, and Medium to designate the proportions of vermouth and
whisky, a Sweet Manhattan being one made with 50 per cent or more of
vermouth, a Medium Manhattan with about two parts of whisky to
one of vermouth, and a Dry Manhattan with three or four parts of
whisky to one of vermouth.

Both the Manhattan and the Old-Fashioned are usually made with
rye whisky. I have already pointed out the fact that rye and bourbon can
be used more or less interchangeably in most drinks and that they can
be used in combination in most drinks. Many people — and I am one of
them — prefer the flavor of bourbon to that of rye. If you are ordering
one of these drinks at a bar and want it made with bourbon, you should
specify „Bourbon Manhattan“ or „Bourbon Old-Fashioned.“ Also, you
should specify a bonded whisky. Otherwise the bartender will prob-
ably use a blended whisky — and whatever blend gives the proprietor
the greatest margin of profit.

In all recipes in this book where either rye or bourbon can be used
according to individual taste, I shall simply use the word „whisky.“
Scotch, however, is not interchangeable with American whiskies.
Therefore, in recipes calling for the use of Scotch, the word „Scotch“
will be used instead of „whisky.“

Let us now return to our three types of Manhattans as set forth in
most recipe books. They are as follows:

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Sweet).

1 part Italian Vermouth
2 parts Whisky
1 dash Angostura to each drink4
As above noted, some recipes call for equal parts of whisky and
vermouth and some for other proportions.

4 The Sweet Manhattan made without bitters but with both orange peel and
lemon peel in the mixture and shaken instead of stirred is called the ARMY.
The plain Sweet Martini, made half and half, is sometimes called the NAVY.
See also the Virgin, page 261.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 112. Manhattan (Medium).

1 part Italian Vermouth
1 part French Vermouth
4 parts Whisky
1 dash Angostura to each drink
Here again the relative proportions of whisky and the vermouths vary
with different authors. Also, some recipes call for orange bitters as well
as Angostura.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan (Dry).

1 part French Vermouth
2 parts Whisky
1 dash Angostura to each drink
The comments respecting proportions as well as those respecting the
use of orange bitters set forth above for the Medium Manhattan also
apply to the Dry Manhattan. It is also quite common to add a twist of
lemon and drop the peel into the Dry Manhattan.

1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 113. Manhattan de Luxe.

As in the case of the usual Martini recipes, the above Manhattan recipes
are given for general information only. Once again I recommend that
you forget them all and that, in your own home, you serve the
following:

1 part Cinzano Italian Vermouth
3 parts Bonded Whisky
1 dash Angostura to each drink

Stir well in a bar glass or Martini pitcher with large cubes of ice and
pour into chilled cocktail glasses. Add a maraschino cherry to each
glass. Unless the cherries have stems attached, spear each cherry on a
toothpick or use glass fruit spears.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail.

1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with a Cherry.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 74. Manhattan Cocktail (Dry).

1 Dash Bitters
3/4 oz. Dry Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with an Olive.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan Cocktail (Sweet).

1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Sweet Vermouth
1 1/2 oz. Rye or Bourbon Whiskey
Stir well with cracked Ice and strain into 3 oz. Cock-
tail glass. Serve with a Cherry.

1953 „Kappa“: Bartender’s Guide to Mixed Drinks. Seite 75. Manhattan, French  Cocktail.

1/2 oz. Sweet Vermouth
1 Dash Angostura Bitters
1 Dash Cointreau
1 oz. Bourbon Whiskey
Stir well with cracked Ice, strain into 3 oz. Cocktail
glass and serve with Maraschino Cherry.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail.

1 Dash Bitters
3/4 oz. Italian Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Dry).

1 Dash Bitters
3/4 oz. French Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked ice and strain
into 3 oz. Cocktail glass. Serve with
an Olive.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 96. Manhattan Cocktail (Sweet).

1 Dash Bitters
1/4 Teaspoon Powdered Sugar
3/4 oz. Italian Vermouth
1 1/2 oz. Old Mr. Boston Rye or
Bourbon Whiskey
Stir well with cracked Ice and strain
into 3 oz. Cocktail glass. Serve with
a Cherry.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Darin: Become a Perfect Host in 12 Easy Lessons, nach Seite 112. Manhattan.

Each serving requires 3/4 ounce Italian Vermouth, 1 1/2 ounces Old
Mr. Boston Rye or Bourbon Whiskey and a dash of Bitters. Stir
well in a mixing glass with a few pieces of Cracked Ice. Strain into
3 ounce Cocktail Glass and drop in a Cherry. The pre-dinner cocktail
par excellence.

Manhattan. Leo Cotton, Old Mr. Boston Official bartender's Guide, 1953. Seite 112f.

Manhattan. Leo Cotton, Old Mr. Boston Official bartender’s Guide, 1953. Seite 112f.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 1.

Un trait Angostura
1/3 Vermouth Italien
2/3 Whisky Rye
Un bigarreau.

Manhattan Cocktail. Marcel & Roger Louc, Cocktails et Grand Crus, 1953. Seite 72.

Manhattan Cocktail. Marcel & Roger Louc, Cocktails et Grand Crus, 1953. Seite 72.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 72. Manhattan Cocktail No. 2.

Un trait Angostura
1/3 Vermouth Français
2/3 Whisky Rye
Une olive verte ou un zeste
de citron.

1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 109. Manhattan Cinzano.

Deux traits Angostura
2/3 Whisky
1/3 Cinzano
Zeste de citron.

1953 S. S. Field: The American Drinking Book. Seite 216. Manhattan.

1/4 Sweet Vermouth, 3/4 Rye, dash of Bitters. Stir
with cracked ice, strain and serve with cherry.
For a dry Manhattan — a superior and much
neglected drink — use dry Vermouth and serve
with a twist of lemon peel.

1954 Marcel Pace: Nos Meilleures boissons. Manhattan.

Dans le verre à mélange       In mixing-glass
2/3 FOUR ROSES
1/3 CINZANO
garnir d’une cerise                decorate with cherry

Manhattan. Marcel Pace, Nos meilleures boissons, 1954. Seite 99.

Manhattan. Marcel Pace, Nos meilleures boissons, 1954. Seite 99.

1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 35. Manhattan Cocktail.

Manhattan Cocktail. H. Loeb, Jr., Nip Ahoi, 1954. Seite 35.

Manhattan Cocktail. H. Loeb, Jr., Nip Ahoi, 1954. Seite 35.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.

2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).

Use Dry Vermouth instead
of Sweet.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).

Use 1/6 Dry, 1/6 Sweet
Vermouth.

1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail.

Dans le verre à mélange:
1 jet d’Angustura, 1/3 de Martini, 2/3
Rye Whiskey.
Mélanger et servir. Ajouter une cerise.

1955 Jean Lupoiu: Cocktails. Seite 80. Manhattan Cocktail (sec).

Dans le verre à mélange:
1/6 Martini dry, 1/6 Martini, 2/3 Rye
Whisky.
Mélanger et servir. Ajouter une cerise.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 100. Manhattan (Dry).

4 Parts Whiskey
1 Part Dry Vermouth
1 Dash Bitters
Stir very well with ice and strain
into glass. Add a twist of Lemon
Peel or a Cherry.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 101. Manhattan (Sweet).

2/3 Whiskey
1/6 Sweet Vermouth
1/6 Dry Vermouth
1 Dash Bitters
Stir well with ice and strain into
glass. Serve with a Cherry
(optional).

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 59. Manhattan (sec).

Timbale à mélange, glace
3/4 Vermouth français
2 traits Curaçao
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Cerise ou spiralette d’écorce
de citron.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (moyen).

Timbale à mélange, glace
2/3 Canadian Club Whisky
1/6 Vermouth italien
1/6 Vermouth français
2 traits Curaçao
2 traits Angostura
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Essence de citron.
Mélangeur électr. : voir note.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 60. Manhattan (doux).

Timbale à mélange, glace
2/3 Canadian Club Whisky
1/6 Vermouth italien
1/6 Vermouth français
1 trait Orangebitter
Bien remuer en timbale et
passer dans verre à cocktail.
Servir avec cerise.
Mélangeur électr. : voir note.

1957 Lawrence Blochman: Here’s How. Seite 19. Manhattan Cocktail.

2 parts rye or blended whisky            1 dash Angostura
.                        1 part Italian-type vermouth
Stir with ice, strain into a cocktail glass, serve with
a cherry.
The Manhattan is one of the eight basic cocktails (six if
you question the right to the Sidecar and the Stinger to be
called „basic“). There are many variations on the basic
theme, perhaps the most popular of which is the dry
Manhattan. Thirty years ago if you asked for a dry Man-­
hattan you would probably get half whisky and half mixed
vermouth. The atomic-age version is quite different.
According to Joe Peters, who used to roam the Balkans
and Central Europe for the AP and INS, the modern dry
Manhattan was born (by accident) at Shanley’s, the hang-­
out of the New York Daily News staff on East Forty-first
Street in Manhattan. The date: one day in the late ’30s
when the joint was owned by Joe Cavanaugh and his sister
Mary Shanley. But let Joe Peters tell it:
„Warren Hall, then star writer for the News, was lunch-
ing at Shanley’s and ordered a Manhattan as usual. He told
the new bartender to make it ‚very dry.‘ The new man used
only dry vermouth and very little of that. Warren took one
sip—and loudly proclaimed it to be the best cocktail he
had ever tasted.
„The dry Manhattan soon became the favorite of the
News staff, who have since spread its fame around the
world. A group of News men, incidentally, now own
Shanley’s and have given it the brilliantly original name of
‚The Fourth Estate.'“

1957 Lawrence Blochman: Here’s How. Seite 20. Dry Manhattan.

5 parts rye
1 part dry vermouth
Twist of lemon peel
Stir with plenty of ice until frigid, strain into a cock­-
tail glass, and serve with lemon peel. Use American dry
vermouth instead of imported French, Joe Peters ad­-
vises, because the strong aromatics of the imported
will kill the flavor of good rye.

1958 G. Bernard De Ferrer: Los combinados. Seite 32. Combinado Manhattan (Fuerte).

Prepárese en coctelera:
Unos trocitos de hielo picado y limpio.
Unas gotas de angostura,
1/2 copita de whisky de marca,
1/4 botellín vermut color,
Unas gotas de Curasao rojo.
Agítese y sírvase en copa de coctel con una corteza
de limón.

1959 Anonymus: Claudia Cocktail. Manhattan.

Preparar en el vaso mezclador
1 cucharada de hielo picado
2 gotas de angostura
3 gotas de Marie Brizard
1/4 de medida de Cinzano
3/4 de medida de whisky
americano
Agitar muy bien y, luego de helar,
servir con una guinda.

1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Dulce.

Gotas de Angostura Bitter
1/2 onza de Vermouth italiano
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail con
una cereza.

1960 Anonymus: Recetas para cocteles. Seite 40. Manhattan Seco.

Gotas de Angostura Bitter
1/2 onza de Vermouth Francés
1 1/2 onza de Whiskey Rye
Revuelto y servido en copa de cocktail, con
una aceituna.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan.

2/3 Rye Whisky
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Dry).

Use Dry Vermouth instead
of Sweet.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 72. Manhattan (Medium).

Use 1/6 Dry, 1/6 Sweet
Vermouth.

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan.

2/3 Scotch
1/3 Noilly
2 traits angustura
2 traits Cointreau
1 zeste de citron
1 cerise

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 75. Manhattan dry.

1/6 Martini Dry
1/6 Martini blanc
4/6 Whisky

1960 Mapie de Toulouse-Lautrec & Robert J.-Courtine: A boire, a boire. Seite 49. Manhattan.

1/3 DE CINZANO
2/3 DE WHISKY
1 JET D’ANGUSTURA
1 CERISE PAR PERSONNE
GLACE
Mettez de la glace pilée dans le fond d’un verre
à mélange. Versez dessus le Cinzano et le whisky,
ajoutez l’angustura et servez dans des verres à
cocktail. Mettez une cerise dans chaque verre.

1961 Pedro Chicote – El bar en el mundo. Seite 167. Manhattan Cocktail.

Prepárese en un gran vaso
de cristal:
Una cucharada de hielo pi-
cado.
2 gotas de angostura.
3 gotas de curaçao.
1/4 de copita de vermouth
italiano.
3/4 de copita de whisky Ca-
nadian Club.
Agítese muy bien con una
cucharilla larga de las de
refresco y sírvase en copa
de cocktail, agregándole
una guinda.

1963 Eddie Clarke: Shaking in the 60’s. Seite 97. Manhattan Cocktail.

1 1/2 measures Rye whisky
1/2 measure sweet Vermouth
dash of Angostura bitters
Stir well and strain into a cocktail glass. Serve
with a cherry.

1963 Luigi Veronelli: I cocktails. Seite 35. Manhattan Cocktail.

3 parti di rye whisky
1 parte di vermouth dry
1 goccia, per ciascun drink, di angostura bitter
1 scorzetta di limone senza nulla del bianco interno,
per ciascun drink.

1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Cocktail.

1 bicchiere e 1/2 di rye whisky
1/2 bicchiere di vermouth dry
2 gocce di angostura bitter
2 scorzette di limone senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye ed il vermouth dry e mescolarli usando l’apposito
cucchiaio; aggiungere l’angostura. Mescolare piuttosto for­-
te, lasciar riposare uno o due secondi, riprendere infine
a mescolare ma lentamente. Servire subito in bicchieri
guarniti con una scorzetta di limone.

1963 Luigi Veronelli: I cocktails. Seite 187. Manhattan Medium Cocktail.

1 bicchiere e 1/4 di rye whisky
3/4 di bicchiere di vermouth classico e vermouth
dry in parti uguali
2 gocce di angostura bitter
2 scorzette di limone senza nulla del bianco interno
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye, il vermouth classico e il vermouth dry e mescolarli
usando l’apposito cucchiaio; aggiungere l’angostura. Me­-
scolare piuttosto forte, lasciar riposare uno o due se­-
condi, riprendere infine a mescolare ma lentamente. Ser­-
vire subito in bicchieri guarniti con una scorzetta di limone.

1963 Luigi Veronelli: I cocktails. Seite 188. Manhattan Sweet Cocktail.

1 bicchiere di rye whisky
1 bicchiere di vermouth classico
2 gocce di angostura bitter
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il rye ed il vermouth classico e mescolarli usando l’ap­-
posito cucchiaio; aggiungere l’angostura. Mescolare piut­-
tosto forte, lasciar riposare uno o due secondi, riprendere
infine a mescolare ma lentamente. Servire subito.

1964 Anonymus: Peter Pauper’s Drink Book. Seite 14. Manhattan.

3 parts Rye Whiskey
1 part Italian (sweet) Vermouth
1 dash Bitters per drink
Serve with maraschino cherry with stem or
on toothpick. Like the Martini, this is all
liquor.

1965 Aladar von Wesendonk: 888 Cocktails. Seite 66. Manhattan Nr. 1 dry.

4/5 Canadian Club Whiskey
1/5 Carpano Punt & Mes
Vermouth dry
1 dash Angostura
im Mixglas mit Eis rühren, ab=
seihen, mit Zitronenschale ab=
spritzen, servieren Sie dazu Ha=
selnüsse!

1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Medium.

2/3 Rye Whiskey
1/6 Cinzano extra dry
1/6 Cinzano rot
1 dash Orangenbitter
im Mixglas mit Eis rühren,
1 Maraschinokirsche dazu

1965 Aladar von Wesendonk: 888 Cocktails. Seite 67. Manhattan Sweet.

2/3 Old Crow Bourbon Whiskey
1/3 Martini Rosso
2 dashes Cointreau Triple sec
1 dash Orangenbitter
im Mixglas mit Eis rühren, ab=
seihen und 1 Maraschinokirsche
dazu

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Manhattan.

2 ounces Kentucky Straight Bourbon
1 ounce sweet vermouth
Dash of De Kuyper Orange Bitters
Stir with ice, strain into cocktail glass.
Garnish: Stemmed maraschino cherry.

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Dry Manhattan.

Use dry vermouth.
Garnish:Twist of lemon peel.

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 13. Perfect Manhattan.

Use half dry, half
sweet vermouth. Garnish: Lemon twist.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan.

2/3 Rye Whisky.
1/3 Sweet Vermouth.
Dash of Angostura Bitters.
Stir and Strain.
Add Cherry.
MIXING GLASS.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Dry).

Use Dry Vermouth instead
of Sweet.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 76. Manhattan (Medium).

Use 1/6 Dry, 1/6 Sweet
Vermouth.

1965 Harry Schraemli:  Manuel du bar. Seite 365. Bourbon Manhattan (cocktail).

On prépare un Manhattan cocktail mais au lieu du Canadian whisky
habituel on utilise un whisky américain.

1965 Harry Schraemli:  Manuel du bar. Seite 394. Dry Manhattan.

Un Manhattan-Cocktail avec vermouth sec au lieu de vermouth doux.

1965 Harry Schraemli:  Manuel du bar. Seite 432. Manhattan Cocktail (original).

Mettre dans le verre à mélange 3 dés de glace, 1 dash angostura,
1/3 vermouth rouge, 2/3 Canadian Club whisky. Remuer fortement.
Passer dans un verre à cocktail, ajouter une cerise. Important: Ce
cocktail ne doit en aucun cas être agité.

1965 Harry Schraemli:  Manuel du bar. Seite 432. Manhattan Cocktail, dry.

1/3 vermouth sec, 2/3 Canadian Club whisky. Remuer. Olive dans le
verre.

1965 Harry Schraemli:  Manuel du bar. Seite 489. Manhattan Cocktail [(Bottled Cocktail)].

1/4 verre angostura, 9 verres Canadian-Club-Whisky, 4 1/4 verres ver­-
mouth rouge, 1 1/2 verre eau fraîche.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan.

2 ounces rye                                2 dashes Angostura bitters
3/4 ounce sweet vermouth
Pour over cracked ice in mixing glass. Stir well to blend and dilute
slightly. Strain into cocktail glass. Serve with cherry.
Rum or Scotch Manhattan: Use gold label rum or Scotch instead of
rye.

1965 Robert London & Anne London: Cocktails and Snacks. Seite 52. Manhattan (Dry).

2 ounces rye                   1/2 ounce dry vermouth
Pour whisky and vermouth over cracked ice in mixing glass. Stir well
to blend and dilute slightly. Strain into cocktail glass. Serve with twist
of lemon peel.

1966 Harry Schraemli: Le roi du bar. Seite 49. Bourbon Manhattan (cocktail).

Manhattan Cocktail préparé avec «Bour­-
bon».

1966 Harry Schraemli: Le roi du bar. Seite 81. Dry Manhattan.

Un Manhattan-Cocktail avec vermouth sec
pas de vermouth doux.

1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail, dry.

Mixingglass. 1/3 vermouth sec, 2/3 Cana-
dian Club whisky. Olive.

1966 Harry Schraemli: Le roi du bar. Seite 119. Manhattan Cocktail (original).

Dans le verre à mélange 3 dés de glace,
1 d [dash] angostura, 1/3 vermouth rouge, 2/3 Ca-
nadian Club whisky. Remuer fortement.
Passer dans un verre à cocktail, ajouter
une cerise. Important: Ce cocktail ne doit
en aucun cas être agité. Voir aussi «Bour-
bon Manhattan».

1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 76. Manhattan.

1 oz. Bourbon Whiskey
1/2 oz. Dry Vermouth
1/2 oz. Sweet Vermouth
Dash of Angostura
Stir, strain into cocktail-glass. Serve with Cocktail Cherry.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.

3/4 oz. Sweet Vermouth
2 oz. Rye
Aromatic Bitters (optional). Stir with Ice & Strain.
Decorate with cherry.

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.

3/4 oz. Dry Vermouth
2 oz. Rye
Stir with Ice & Strain. Decorate with twist of Lemon Peel.

1968 Anonymus: The Dieter’s Drink Book. Seite 16. Manhattan.

1 1/2 oz. whiskey, 86 proof
1/2 oz. sweet vermouth
dash Angostura bitters
Stir ingredients vigorously with cracked ice.
Strain into chilled cocktail glass. Serve with a
maraschino cherry.

1968 Anonymus: The Dieter’s Drink Book. Seite 16. Dry Manhattan.

Follow directions above, but
use dry vermouth in place of sweet vermouth.
Serve with an olive.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan.

Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
35 gramos de Whisky Americano,
35       “        “  Vermouth Torino,
1 Cereza.

1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 358. Manhattan (seco).

Refrescado. Servir en copa Campana.
1 golpe de Bitter Angostura,
35 gramos de Whisky Americano,
35       “        “  Vermouth Seco.
1 Cereza.

1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Manhattan.

To make 1 cocktail
3/4 ounce sweet vermouth
2 1/2 ounces blended whiskey
A dash of Angostura bitters
2 to 3 ice cubes
1 maraschino cherry
1 strip orange peel
A 4-ounce cocktail glass, chilled
Combine the vermouth, whiskey, bitters and ice cubes in a mixing glass.
With a bar spoon, stir gently, or you will „bruise“ the spirits and cloud
the drink. Place the cherry in the chilled cocktail glass, put a strainer on
top of the mixing glass, and pour into the chilled glass. Twist the orange
peel over the drink to release its oil, and rub the cut edge of the peel
around the inner rim of the glass, but do not drop it in.

1972 Anonymus: Recipes – Wines and Spirits. Seite 5. Dry Manhattan.

To make 1 cocktail
1/2 ounce dry vermouth
3 ounces blended whiskey
3 to 4 ice cubes
1 strip lemon peel or a pitted green
olive
A 4-ounce cocktail glass, chilled
Combine the vermouth, whiskey and ice cubes in a mixing glass and stir
gently so as not to „bruise“ the alcohol. Place a strainer over the mixing
glass, pour into the chilled cocktail glass, and add the lemon peel (twist-
ed to release the oil) or olive.

1972 Anonymus: Recipes – Wines and Spirits. Seite 6. Perfect Manhattan.

To make 1 cocktail
1/2 ounce sweet vermouth
1/2 ounce dry vermouth
2 ounces blended whiskey
3 to 4 ice cubes
1 strip orange or lemon peel
A 4-ounce cocktail glass, chilled
Combine the sweet and dry vermouths, the whiskey and the ice cubes in
a mixing glass and stir together gently. Place a strainer over the top of
the mixing glass and pour into the chilled cocktail glass. Twist the or­-
ange or lemon peel over the glass to release its oil, and add it to the drink.

1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail.

1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.

* Bourbon, Blended, Rye or Canadian.

1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Dry).

1 Dash Bitters
3/4 oz. Dry Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with
an olive.

* Bourbon, Blended, Rye or Canadian.

1972 Leo Cotton: Old Mr. Seite 62. Manhattan Cocktail (Sweet).

1 Dash Bitters
3/4 oz. Sweet Vermouth
1 1/2 oz. Old Mr. Boston Whiskey *
Stir well with cracked ice and strain
into 3 oz. cocktail glass. Serve with a
cherry.

* Bourbon, Blended, Rye or Canadian.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 235. Manhattan – 1.

1 ounce Bourbon
1/2 ounce Italian vermouth
1 dash Angostura bitters
1 dash maraschino cherry juice
Stir well with ice cubes. Strain into chilled cocktail glass or
small pilsener glass. Decorate with a cherry.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan – 2.

1 ounce rye or Bourbon
1/2 ounce Italian vermouth
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass. Decorate
with a cherry.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan – 3.

3/4 ounce rye
3/4 ounce Italian vermouth
1 dash orange bitters
Stir with ice cubes. Strain into chilled cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan (Dry).

Same as Manhattan except use French vermouth instead of
Italian vermouth.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan (Perfect).

1 ounce Bourbon
1/4 ounce Italian vermouth
1/4 ounce French vermouth
Stir well with ice cubes. Strain into chilled cocktail glass.
Add a twist of lemon peel.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 236. Manhattan Cocktail, French.

1 ounce Bourbon
1/2 ounce French vermouth
1 dash cointreau
1 dash Angostura bitters
Stir with ice cubes. Strain into chilled cocktail glass. Add a
cherry.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Sweet).

1 1/2 ounces Bourbon
1/3 ounce Italian vermouth
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 237. Manhattan on the Rocks (Dry).

1 1/2 ounces Bourbon
1/3 ounce French vermouth
1 dash bitters
Stir with ice cubes. Strain into old fashioned glass over ice
cubes. Add a cherry.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Manhattan Cocktail Rye.

1 jigger rye whiskey
1 pony Italian vermouth
1 dash Angostura bitters
Stir well with ice and strain in
a cocktail glass. Add a mara­-
schino cherry and a slice of
orange. This drink may also
be served on the rocks in an
old-fashioned glass.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan Cocktail.

3/4 oz. Sweet Vermouth
2 oz. Rye
Aromatic Bitters (optional). Stir with Ice & Strain.
Decorate with cherry.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 68. Manhattan (Dry) Cocktail.

3/4 oz. Dry Vermouth
2 oz. Rye
Stir with Ice & Strain. Decorate with twist of Lemon Peel.

1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan.

2/3 rye
1/3 sweet vermouth
Dash of Angostura bitters
Add cherry
Mixing glass

1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (dry).

Use dry vermouth instead of
sweet
Add twist of lemon peel instead
of cherry

1976 Anonymus: International Guide to Drinks. Seite 57. Manhattan (medium).

2/3 rye
1/6 dry vermouth
1/6 medium vermouth

1976 Brian F. Rea – Brian’s Booze Guide. Seite 47. Dry Manhattan.

a basic Manhattan made
with Dry Vermouth instead of Sweet. Garnish with
olive.

1976 Brian F. Rea – Brian’s Booze Guide. Seite 64. Manhattan.

Stir/strain into pre-chilled cocktail glass
2 ounces Bourbon or Blended Whiskey
3⁄4 ounce sweet Vermouth (use less if desired)
Garnish with cherry
Lady Randolph Churchill, mother of Sir Winston, gave
a banquet in 1874 at the Manhattan Club in honor of
Samuel J. Tilden. The bartender combined Bourbon,
Sweet Vermouth and Bitters into a special drink for the
occasion, and gave birth to the now famous „Manhattan.“

1976 Brian F. Rea – Brian’s Booze Guide. Seite 71. Perfect Manhattan.

Stir/strain into pre-chilled cocktail glass
1⁄4 ounce dry Vermouth
1⁄4 ounce sweet Vermouth
2 ounces Bourbon or Blended Whiskey
Twist of lemon

1976 Harry Craddock: The Savoy Cocktail Book. Seite 100. Manhattan Cocktail (No. 1).

Use small Bar glass.
2 Dashes Curacao or Maras­-
chino.
1 Pony Rye Whisky.
1 Wineglass Vermouth
(Mixed).
3 Dashes Angostura 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 preferred very sweet
add two dashes of gum syrup.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (No. 2).

1 Dash Angostura Bitters.
2/3 Canadian Whisky.
1/3 Italian Vermouth.
Shake well, strain into cocktail
glass, with cherry.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail (Sweet).

1/2 Italian Vermouth.
1/2 Rye or Canadian
Whisky.
Stir well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 101. Manhattan Cocktail.

1/4 French Vermouth.
1/4 Italian Vermouth.
1/2 Rye or Canadian
Whisky.
Stir well and strain into
cocktail glass.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 191ff. Manhattan.

Well, here we go. In the East you will invariably have the manhattan served to you
made with a blended whiskey while in the West Bourbon will automatically be used unless
otherwise specified. Back in 1846 it is said that a bartender in Maryland quickly stirred up
some whiskey, sugar syrup and bitters for a wounded dualist. Both the drink and the patient
survived presumably to move on to New York where vermouth was added and the drink took
on the name of the center of the metropolis. Manhattan before becoming the commercial
center of New York was the name of an Algonquin Indian people who probably needed a
drink after unloading some real estate on the guy with the beads.
A more reliable source for the Manhattan is the celebration party at the Manhattan Club in
New York for a reform candidate, Samuel Tilden. The drink fared much better than the
candidate who eventually lost the most controversial election in the history of Presidential
politics. Hayes became the „winner‘, but only after a lot of ballot box stuffing AND
unstuffing. Many contend that Tilden won the election but then both sides were stretching the
laws. Corruption is nothing new.
In the old days you usually find ail sorts of goodies in the cocktails that you would never
dream of using today. Syrups, liqueurs, and various other spices and aromatic flavorings were
ail widely used, perhaps to cover the roughness of some of the whiskey of days gone by,
similar to the times of Prohibition and „bathtub“ gin when ail sorts of juices, etc. were used to
create cocktails which would mask the harsh moonshine. Here is one old recipe for the
Manhattan:

2 dashes curaçao or maraschino
1 pony rye whiskey
1 wine glass of vermouth (type not specified)
3 dashes bitters
2 small lumps of ice
shake up well
serve with a slice of lemon!
for sweeter drink add 2 dashes sugar syrup

From then on you will usually find some type of whiskey mixed with some kind of vermouth,
usually with bitters of some sort and occasionally a drop or two of a sweetener and a garnish
anywhere from a twist of lemon to a cherry. Which leaves a lot of room for, „What’s a real
Manhattan?“ In the beginning it is a little confusing but after a while it gets much worse. The
nomenclature isn’t much help, either. The usual specifications of „dry,“ „medium,“ or
„sweet,“ can mean several things. If we take a regular manhattan to mean a certain portion of
whiskey and sweet vermouth (with or without bitters) then a DRY MANHATTAN could mean
the use of dry vermouth OR less sweet vermouth! A SWEET MANHATTAN on the other hand
could mean the use of more sweet vermouth and/or the addition of a sweetener such as cherry
juice.
And of course there is the „perfect“ manhattan, another way of describing one made with 1/2
sweet and 2/2 dry vermouth. I would think that most restaurants and bars use the idea that a
manhattan is made with sweet vermouth, a dry manhattan is made with dry vermouth and that
a perfect manhattan is made with half sweet and half dry vermouth. So much for that. If I get
a call for a SWEET manhattan I usually add a little cherry juice, if I get a call for an EXTRA
dry manhattan I will check to see if the customer wants less sweet or less dry vermouth while
if I get a call for a dry manhattan I simply use dry vermouth.
The proportions that can be used are legion. Two parts whiskey and one part vermouth is
probably most universal. Unfortunately, the use of bitters and other additives have falllen into
disuse. I say unfortunately because these little extras can make a world of difference in the
drink itself. And then there is always the type of drinker who ts not looking for a cocktail but
rather how much he can get in a glass and resents anything but the basic liquor going into bis
glass. He is not interested in a manhattan cocktail but rather a glass of whiskey. Here are some
basic recipes:

cocktail glass                       stir
1 1/2 oz whiskey (Bourbon or blend)
3/4 oz sweet vermouth
1 dash Angostura bitters                      When scotch is used as the
garnish with cherry                               basic whisky, the drink is
                                                              known as a ROB ROY.
Sweet                                                      When Irish Whiskey is used,
1 1/2 oz whiskey                                    see Paddy or Rory O’More.
3/4 oz sweet vermouth
touch of cherry juice
garnish with cherry
with or without bitters

Dry
1 1/2 oz whiskey
3/4 oz dry vermouth
try orange bitters
try an olive while you are at it

Perfect
1 1/2 oz whiskey
1/4 oz sweet vermouth
1/4 OZ dry vermouth
try a different bitters (i.e. Peychauds) or none at ail
garnish with lemon twist

You can reinvent ail sorts of drinks by adding a touch of your favorite liqueur such as a dash
of Bénédictine, Grand Marnier, curaçao, maraschino, etc. Or use a different modifier in place
of the vermouth such as sherry, or other aperitifs, i.e., Dubonnet, etc.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 271. Dry Manhattan.

Cocktail Glass                 Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive

1977 Stan Jones: Jones‘ Complete Barguide. Seite 334. Manhattan.

Cocktail Glass                 Stir
1-3/4 oz Bourbon or blend
3/4 oz sweet vermouth
(Optional – 1 dash bitters)
Cherry

1977 Stan Jones: Jones‘ Complete Barguide. Seite 334. Manhattan (Dry).

Cocktail Glass                 Stir
1-3/4 oz Bourbon or blend
3/4 oz dry vermouth
Olive

1977 Stan Jones: Jones‘ Complete Barguide. Seite 334. Manhattan (Perfect).

Cocktail Glass                Stir
1-3/4 oz Bourbon or blend
1/4 oz dry vermouth
1/4 oz sweet vermouth
Lemon twist

2010 Colin Peter Field: The Ritz Paris. Seite 68 & 93. Manhattan. 6/10 Rye; 3 drops Angostura bitters; 4/10 Martini Rosso.

2017 Dr. Adam Elmegirab: Book of Bitters. Seite 62. Martinez. 60 ml Cocchi vermouth di Torino; 30 ml rye whiskey; 3 dashes aromatic bitters (Angostura, The Bitter Truth Old Time or Dr. Adam Elmegirab’s Orinoco aromatic bitters); 1 dash Luxardo maraschino liqueur or Pierre Ferrand orange curaçao; garnish: cocktail cherry or citrus zest (lemon or orange).

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 327. Manhattan. 2 oz. Buffalo Trace bourbon whiskey; 1 oz. Martini Rosso vermouth; 2 dashes Angostura bitters; garnish: 3 brandied cherries.

Mr. Manhattan

1933 Harry Craddock: The Savoy Cocktail Book. Seite 106. Mr. Manhattan Cocktail.

Crush one lump of sugar in
a little water.
Then crush four leaves of
fresh green mint, and add —
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1935 Leo Cotton: Old Mr. Boston. Seite 86. Mr. Manhattan Cocktail.

1 Lump of Sugar crushed in a
little water
4 Leaves of Crushed Fresh Green
Mint
1 Dash Lemon Juice
4 Dashes Orange Juice
1 Jigger Old Mr. Boston Dry
Gin
Shake well with cracked ice and
strain into 3 oz. Cocktail glass.

1948 Trader Vic: Bartender’s Guide. Seite 156. Mister Manhattan.

1 1/2 oz. gin                                        4 mint leaves
1 lump sugar                                      1 dash lemon juice
.                        4 dashes orange juice
Crush sugar with a dash of charged water in mixing glass
and muddle with mint leaves; add rest of ingredients and shake
with cracked ice; strain into chilled cocktail glass.

1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 102. Mr. Manhattan Cocktail.

Muddle Lump of Sugar and
4 Sprigs of Mint
1/4 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 1/2 oz. Old Mr. Boston Dry Gin
well with cracked Ice and strain
into 3 oz. Cocktail glass.

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 54. Mr. Manhattan.

2 Jiggers Dry Gin
4 Dashes Orange Juice
1 Dash Lemon Juice
4 Crushed Mint Leaves
1 Lump Sugar moistened with
Water
Shake well with ice and strain
into glass.

1972 Leo Cotton: Old Mr. Seite 65. Mr. Manhattan Cocktail.

Muddle lump of sugar and
4 Sprigs of Mint
1/4 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 1/2 oz. Old Mr. Boston Dry Gin
Shake well with cracked ice and
strain into 3 oz. cocktail glass.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 97. Mister Manhattan Cocktail.

4 mint sprigs
1 cocktail sugar cube
1/4 teaspoon lemon juice
1 teaspoon orange juice
1 1/2 ounces gin
Muddle all ingredients. Shake with ice cubes. Strain into
chilled cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 106. Mr. Manhattan Cocktail.

Crush one lump of sugar in
a little water.
Then crush four leaves of
fresh green mint, and add —
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 185. Mr. Manhattan Cocktail.

Crush 1 Lump of Sugar in
a little water.
Crush 4 Leaves of Fresh
Green Mint.
1 Dash Lemon Juice.
4 Dashes Orange Juice.
1 Glass Gin.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 341. Mister Manhattan.

Cocktail Glass           Shake
Muddle 1 tsp sugar with
4 sprigs mint
1-1/2 oz gin
1/2 oz orange juice
1/4 oz lemon juice

Variation
1-3/4 oz gin
1/2 oz orange juice
1/4 oz lemon juice

Negroni

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 119. Cardinal Cocktail.

1 part bitter Campari
1 part gin
1 part French vermouth
Shake with ice cubes. Strain into chilled cocktail glass. Add
a twist of lemon peel.

1972 Trader Vic: Trader Vic’s Bartender’s Guide. Seite 125. Negroni.

1/2 ounce bitter Campari
1/2 ounce gin
1/2 ounce Italian vermouth
Pour into old fashioned glass filled with ice cubes. Stir well.
Add a twist of lemon peel.

1973 Anonymus: 500 Ways to Mix Drinks. Seite 39. Negroni Cocktail.

1/3 bitter Campari Aperitivo
1/3 gin
1/3 Italian vermouth
Shake well with ice and strain
into a cocktail glass.

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 72. Negroni Highball.

Lump of Ice in Highball
Glass with:
1 oz. Sweet Vermouth, 1 oz. Compari Bitters, 1 oz. Gin.
Fill with Canada Dry Club Soda. Twist of Lemon Peel and
slice of Orange on top. Stir.

1976 Anonymus: International Guide to Drinks. Seite 59. Negroni.

1/3 gin
1/3 sweet vermouth
1/3 Campari bitters
Prepare in glass; add ice.
1/2 slice of orange
Soda water if desired.

1976 Anonymus: International Guide to Drinks. Seite 105. Campeon.

1/4 Cinzano vermouth (dry, sweet
or bianco)
1/4 French vermouth
3/8 Gilbey’s dry gin
1/8 bitter Campari
Ice
José Bueno.
1st Prize Capital Competition
Cinzano 1952

1976 Anonymus: International Guide to Drinks. Seite 121. Casanova Cocktail.

6/10 Beefeater’s gin
3/10 bitter Campari
1/10 Carpano
3 dashes Angostura bitters
Mixing glass

1976 Brian F. Rea – Brian’s Booze Guide. Seite 67. Negroni.

Stir/strain into pre-chilled cocktail glass
3⁄4 ounce sweet Vermouth
3⁄4 ounce Campari
1 1⁄2 ounces Gin
Lemon twist

1976 Brian F. Rea – Brian’s Booze Guide. Seite 67. Negroni Highball.

Made with same ingredients and portions as above, except
drink is served in highball glass with ice cubes, then soda
is added.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 110. Negroni.

3/4 oz. Dry Gin.
3/4 oz. Campari.
3/4 oz. Sweet or Dry
Vermouth.
Stir with ice and strain into
cocktail glass, over ice cubes,
with or without a splash of
carbonated water. Add twist
of lemon peel.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 196. Negroni.

According to the Campari people the recipe is:
cocktail glass            stir
1/3 Campari
1/3 gin
1/3 sweet vermouth
If you use dry vermouth the drink becomes a Cardinal. Variations include the use of lemon
and orange peels and bitters.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 245. Camparinette.

Cocktail Glass             Stir
1 oz gin
3/4 oz sweet vermouth
3/4 oz Campari

1977 Stan Jones: Jones‘ Complete Barguide. Seite 247. Cardinal.

Cocktail Glass             Stir
1 oz gin
3/4 oz Campari
3/4 oz dry vermouth
Lemon twist

1977 Stan Jones: Jones‘ Complete Barguide. Seite 250. Charley Pie.

Cocktail Glass                 Stir
1 oz gin
3/4 oz sweet vermouth
1/2 oz Campari
(See Negroni)

1977 Stan Jones: Jones‘ Complete Barguide. Seite 348. Negroni.

Cocktail Glass             Stir/Shake
1 oz gin
1 oz sweet vermouth
1 oz Campari

Variation
Serve on the rocks with
Soda splash
Lemon twist
(Similar to Americano)

1977 Stan Jones: Jones‘ Complete Barguide. Seite 349. Negronis.

Old Fashioned Glass                Build
3/4 oz gin
3/4 oz Campari
3/4 oz sweet vermouth
Fill with ice, soda
Lemon twist
(1 dash bitters optional)

Oaxaca Old-Fashioned

2014 Robert Simonson: The Old-Fashioned. Seite102. Oaxaca Old-Fashioned. 1 1/2 ounces El Tesoro reposado tequila: 1/2 ounce Del Maguey single village mezcal (Chichicapa or San Louis del Rio); 2 dashes Angostura bitters; 1 barspoon agave nectar; garnish: orange twist.

2017 Dr. Adam Elmegirab: Book of Bitters. Seite 137. Oaxaca Old Fashioned. 45 ml Ocho reposado tequila; 15 ml Del Maguey San Louis del Rio mezcal; 2 dashes Bittermens Xocolatl mole bitters; 5 ml agave nectar.

Princeton Cocktail

1977 Stan Jones: Jones‘ Complete Barguide. Seite 373. Princeton.

Cocktail Glass           Stir
1-1/2 oz gin
1 oz port
2 dashes orange bitters
Lemon twist optional

Variation
1 oz gin
1 oz dry vermouth
1/2 oz lime juice
Olive

Variation
Cocktail Glass Stir
Hiball Glass Build
1-1/2 oz Old Tom gin
2 dashes orange bitters
Fill with soda, ice

Professor Langnickel

Wir haben unsere Rezeptur verändert:

30 ml Morand Kirsch
20 ml Guignolet de Dijon von Gabriel Boudier
20 ml Don Zoilo Pedro Ximénez Sherry 12 Jahre Lustau San Emilio Pedro Ximénez Sherry
Zitronenzeste
3 in Kirschbrandy eingelegte Maraska-Kirschen als Garnitur

1935 George Pillaert: Le Bar Américan. Seite 29. Rose Cocktail.

1/3 Gordon’s Gin
1/3 Cherry Rocher
1/3 Kirsch
Garnir une cerise               Tumbler

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 50. Lady Finger.

1/2 Dry Gin
1/4 Kirsch
1/4 Cherry Brandy
Stir well with ice and strain into
glass.

1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 56. Lady Finger.

Timbale à mélange, glace
1/2 Dry Gin
1/4 Kirsch
1/4 Cherry Brandy
Bien remuer en timbale et
passer dans verre à cocktail.
Mélangeur électr. : voir note.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 325. Lady Finger.

Cocktail Glass               Stir
1-1/2 oz gin
1/2 oz Kirsch
1/2 oz cherry flavored

Quaker’s Cocktail

1960 Anonymus: Tout les cocktails et les boissons rafraichissante. Seite 92. Quaker’s.

1/3 sirop de framboise
1/3 Rhum
1/3 Cognac
1 jus de citron

1963 Luigi Veronelli: I cocktails. Seite 226. Quaker Cocktail.

3/4 di bicchiere di rye whisky
3/4 di bicchiere di cognac o brandy
1/3 di bicchiere di succo di cedro spremuto dalla
sola polpa
1 cucchiaino di sciroppo di lampone
ghiaccio a cubetti
Riempire lo shaker fino a 1/4 della sua altezza con ghiac­-
cio. Aggiungere il succo di cedro, il rye whisky, il cognac
e lo sciroppo di lampone. Chiudere lo shaker, agitarlo
vigorosamente, farlo riposare un secondo, riprendere in­-
fine ad agitare ma lentamente. Servire subito.

1976 Harry Craddock: The Savoy Cocktail Book. Seite 130. Quaker’s Cocktail.

1/3 Brandy. 1/3 Rum.
1/6 Lemon Juice.
1/6 Raspberry Syrup.
Shake well and strain into
cocktail glass.

1977 Stan Jones: Jones‘ Complete Barguide. Seite 376. Quaker’s Cocktail.

Cocktail Glass               Shake
3/4 oz rum
3/4 oz brandy
1/2 oz lemon juice
1/2 oz grenadine

Variation
3/4 oz rye
3/4 oz brandy
1/2 oz orange, lemon or
lime juice
1/2 oz grenadine

The Peated Dutchman

1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 191. Whisky Cocktail.

1/2 gill of whisky, 1 tea-
spoonful of bitters, 2 drops essence of cinnamon;
sweeten with syrup; add 1/2 lb.of ice, pounded.

1891 Harriet Anne De Salis: Drinks à la Mode. Seite 16. Whisky Cocktail.

Half a gill of whisky, one teaspoonful of
bitters, two drops of essence of cinnamon. Sweeten
with syrup add half a pound of pounded ice.

Turning World

Interessanterweise haben wir einen Drink gefunden, der dem Turning World ähnlich ist. er wird 1957 von Lawrence Brochman publiziert und heißt dort S&C Cocktail, in Anlehnung an einen B&B, denn er verwendet Scotch und gelben Chartreuse zu gleichen  Teilen.

1957 Lawrence Blochman: Here’s How. Seite 36. S & C Cocktail.

1 part Scotch 1 part yellow Chartreuse
Stir with ice, strain into a cocktail glass. If you reverse
the initials — C & S — and pour the same ingredients
half and half into a liqueur glass, in the manner of a
B & B, you have an after-dinner cordial reminiscent of
Drambuie.

1957 Lawrence Blochman: Here’s How. Seite 99. C & S.

Something in the manner of a B & B, only the ingredi-
ents are Chartreuse (yellow) and Scotch.

Twentieth Century

Wir haben unsere Rezeptur geändert:

40 ml Martin Miller Westbourne Strength Eversbusch Doppelwachholder
20 ml Cocchi Americano Cap Corse Quinquina weiß
20 ml Cartron liqueur Cacao Blanc
20 ml Zitronensaft
Zubereitung: Geschüttelt.

1937 R. de Fleury: 1800 – And All That. Seite 233. Twentieth Century.

Juice of 1/2 a Lime
Juice of 1/2 a Lemon
1 Barspoonful Sugar
1 Oz. Bourbon Whisky
1 Dash Jamaica Rum
Shake well and strain
into Highball glass.
Fill with Ginger Ale
or Seltzer.

1948 Trader Vic: Bartender’s Guide. Seite 187. Twentieth Century Cocktail.

Same as Alexander Cocktail.

1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Twentieth Century.

2/5 Dry Gin.
1/5 Creme de Cacao.
1/5 Lillet.
1/5 Lemon Juice.
Shake and Strain.

1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 86. Twentieth Century.

2/5 Dry Gin.
1/5 Creme de Cacao.
1/5 Lillet.
1/5 Lemon Juice.
Shake and Strain.

1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 87. Twentieth Cantury.

2/5 Dry Gin.
1/5 Creme de Cacao.
1/5 Lillet.
1/5 Lemon Juice.
Shake and Strain.

1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 88. Twentieth Century.

2/5 Dry Gin.
1/5 Creme de Cacao.
1/5 Lillet.
1/5 Lemon Juice.
SHAKER.

1976 Anonymus: International Guide to Drinks. Seite 66. Twentieth Century.

2/5 gin
1/5 Creme de Cacao
1/5 Lillet
1/5 lemon juice
Shaker

2014 Dave Arnold: Liquid Intelligence. Seite 130. 20th-Century Cocktail. 1 1/2 Unzen Gin; 3/4 Unzen Zitronensaft; 3/4 Unzen weißer Crème de Cacao; 3/4 Unzen Lillet Blanc.

2017 Jim Meehan: Meehan’s Bartender Manual. Seite 225. 20th Century. 1,5 oz. Tanqueray gin; 0,75 oz. Marie Brizard crème de cacao (white); 0,75 oz. Lillet blanc; 0,75 oz lemon juice.

Vieux Carré

1943 Stanley Clisby Arthur: Famous New Orleans Drinks. Seite 53. Vieux Carré Cocktail.

1/2 teaspoon benedictine
1 dash Peychaud bitters
1 dash Angostura bitters
1/3 jigger rye whiskey
1/3 jigger cognac brandy
1/3 jigger Italian vermouth
The benedictine is used as a base and also for sweetening the
cocktail. Dash on the bitters, then add the rye, brandy, and
vermouth. Put several lumps of ice in the barglass. Stir. Twist
a slice of lemon peel over the mixture. Drop in a slice of pine­-
apple and a cherry if you wish and serve in mixing glass.
This is the cocktail that Walter Bergeron, head bar­-
tender of the Hotel Monteleone cocktail lounge, takes
special pride in mixing. He originated it, he says, to do
honor to the famed Vieux Carri, that part of New Or­-
leans where the antique shops and the iron lace balconies
give sightseers a glimpse into the romance of another day.

2014 Dave Arnold: Liquid Intelligence. Seite 130. Vieux Carré. 1 Unze Rye Whiskey; 1 Unze Cognac; 3/4 Unze süßer Wermut; 1/4 Unze Bénédictine; 1 Dash Angostura Bitters; 1 Dash Peychaud’s Bitters. Im Old-Fashioned-Glass mit einem großen Stück Eis servieren.

2015 Duggan McDonnell: Drinking the devil’s acre. Seite 120. Vieux Carré. 45 ml California brandy; 15 ml rye whiskey; 15 ml Italian vermouth; 10 Bénédictine; 2 dashes Peychaud’s bitters, 2 dashes aromatic bitters. Garnish: ecpressed lemon peel.

2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 104. Vieux Carré. 30 ml Sazerac rye whiskey; 30 ml Pierre Ferrand Ambre Cognac; 15 ml Carpano Antica Formula; 1/4 Teelöffel Bénédictine; 1 dash Peychaud’s Bitters; 1 dash Angostura Bitters; Garnitur: Zitronenzeste.

2016 Anonymus: Cocktails. 2016. Seite 31. Vieux Carré. 3 cl Cognac VSOP; 3 cl Rye oder Bourbon Whiskey; 3 cl roter Wermut; 0,75 cl Bénédictine; 1 dash Angostura Bitters; 1 dash Peychaud’s Bitters; Garnitur: Zitronenzeste.

2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 40. Vieux Carre. 25 ml Sazerac Rye Whiskey; 25 ml Courvoisier Exclusif Cognac; 15 ml Martini Rosso; 5 ml Nénédictine; dash of Peychaud’s bitters; dash of Angostura bitters; garnish: cocktail cherry.

2016 Brian Silva: Mixing in the Right Circles at Balthazar London. Seite 40. Vieux Carre. 60 ml The Famous Grouse; 15 ml Martini Rosso Vermouth; 5 ml Drambuie Liqueur; 2 drops Angostura bitters; garnish: lemon peel.

2016 Philip Greene: The Manhattan. Seite 166. Vieux Carré. 1 Unze Pierre Ferrand 1840 Cognac; 1 Unze Sazerac Rye Whiskey; 1 Unze Martini Sweet Vermouth; 2 Dash Angostura Bitters; 2 Dash Peychaud’s Bitters; 1 Teelöffel Bénédictine; Garnitur: Zitronenzeste.

Williams Sour

2016 Klaus St. Rainer: Cocktails. Seite 32. Williams Sour. 1/2 egg white; 50 ml Williams pear brandy; 1 tbsp lemon juice; 1 tbsp lime juice; 2 bsp icing sugar.

Angostura Bitters

1891 Anonymus: Wehman’s Bartenders‘ Guide. Seite 80. Angostura Bitters.

4 oz. Angostura Bark.
1 oz. Chamomile Elowers.
1/4 oz. Cardamom Seeds.
1/4 oz. Cinnamon Bark.
1 oz. Orange peel.
1 lb. Raisins.
2 1/2 gallons Proof Spirit.
Macerate for a month, then press and filter.

1901 J. E. Sheridan: The complete buffet manual. Seite 99. Angostura Bitters.

4 oz. Angustura bark.
1 oz. chamomile flowers.
1/4 oz. cardamom seeds.
1/4 oz. cinnamon bark.
1 oz. orange peel.
1 lb. raisins.
2 1/2 gallons proof spirit.
Macerate for a month, then press and filter.

1903 V. B. Lewis: The Complete Buffet Guide. Seite 97. Angostura Bitters.

4 oz. Angostura bark.
1 oz. chamomile flowers.
1/4 oz. cardamom seeds.
1/4 oz. cinnamonbark.
1 oz. orange peel.
1 lb. raisins.
2 1/2 gallons proof spirit.
Macerate for a month, then press and filter.

1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 227. Angostura Bitters.

Four ounces Angostura bark.
One ounce chamomile flowers.
One-fourth ounce cardamom seeds.
One-fourth ounce cinnamon bark.
One ounce orange peel.
One pound raisins.
Two and one-half gallons proof spirit.
Macerate for a month, then press and filter

1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 228. Angostura Bitters.

Four ounces Angostura bark.
One ounce chamomile flowers.
One-fourth ounce cardamom seeds.
One-fourth ounce cinnamon bark.
One ounce orange peel.
One pound raisins.
Two and one-half gallons proof spirit.
Macerate for a month, then press and filter.

1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 228. Angostura Bitters.

Four ounces Angostura bark.
One ounce chamomile flowers.
One-fourth ounce cardamom seeds.
One-fourth ounce cinnamon bark.
One ounce orange peel.
One pound raisins.
Two and one-half gallons proof spirit.
Macerate for a month, then press and filter.

1915 Anonymus – Manual del licorista. Seite 696. Amargo de Angostura.

Corteza de angostura . . . . . . . . 1000
Raíz de genciana . . . . . . . . . . . . 1000
Galanga  . . . . . . . . . . . . . . . . . . . 250
Corteza de naranja  . . . . . . . . . . 1000
Naranjas . . . . . . . . . . . . . . . . . . . 250
Canela . . . . . . . . . . . . . . . . . . . . . 200
Nuez moscada . . . . . . . . . . . . . . 25
Amomo . . . . . . . . . . . . . . . . . . . . 20
Pimienta negra . . . . . . . . . . . . . . 15
Clavo . . . . . . . . . . . . . . . . . . . . . . 10
Alcohol de 90°  . . . . . . . . . . . . . . lit. 9
Agua  . . . . . . . . . . . . . . . . . . . . . .  »  8
A los cinco días de maceración se decanta el líquido.

1943 J. Roldán: Recetario moderno del licorista y barman. Seite 124. Amargo Angostura.

Hágase macerar durante
30 días en 10 litros de alcohol de 90°, removiendo de
vez en cuando:
Corteza de Angostura . . . 120 gramos
.      “       “   canela . . . . . . 5          “
Flores de manzanilla,
.    secas . . . . . . . . . . . . . . 30         “
Semillas de caramomo . . 5           “
Pasas . . . . . . . . . . . . . . . . . 500      “
Transcurrido el tiempo de maceración, decántese
y exprímase el residuo dentro de una muñequilla.
Este licor desempeña primordial papel en la pre-
paración de gran número de combinados. Unas gotas
de él en una limonada le dan también un sabor
agradable.

1945 George Gardner: How to be a bartender. Seite 85. Angostura Bitters.

Angostura bark, 4 oz.
Chamomile flowers, 1 oz.
Cardamom seeds, 1/4 oz.
Cinnamon bark, 1/4 oz.
Raisins, 1 lb.
Orange peel, 1 oz.
Proof spirits, 2 1/2 gallons.
Macerate for 30 days; press and
filter.

1947 P. Castex: Guia del barman. Seite 127. Angostura.

Corteza de angostura . . . . . . . . . . . . 20 gramos
.     “      de naranjas amargas . . . . . . 20 “
.     “      de canela . . . . . . . . . . . . . . . 5 “
.     “      de quina . . . . . . . . . . . . . . . . 5 “
Habas tonca . . . . . . . . . . . . . . . . . . . 5 “
Raíces de galanga . . . . . . . . . . . . . . . 5 “
Jengibre . . . . . . . . . . . . . . . . . . . . . . . 5 “
Clavillo de especia . . . . . . . . . . . . . . 5 “
Se hace digerir durante algunos días en un litro de alcohol
de 50 grados, todo unido.
Se puede agregar facultativamente: corteza de cedoaria,
remevos de casia, raíz de gemiano, corteza de calisaya, corteza
de limón, camamila, etc.

Der Dash

1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 33.

The frequent use of the term „Dash“
is made in the pages of this little book.
A „dash“ is approximately one third of
a teaspoon ful.

1934 Anonymus: 100 Famous Cocktails. Seite 22.

One dash equals one-third teaspoonful

1935 Adrian: Cocktail Fashions of 1936. Seite 31. Measurments.

1 Dash . . . . . . 5 drops

1935 Anonymus: The Art of Mixing Drinks. Seite 44. Standard Units of Measure.

1 Scruple . . . . . . . . . . 1/3 dram; 20 grains or 1/24
.                                    ounce.
1 Dash . . . . . . . . . . . . 1/3 teaspoon, or 1 scruple.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 87.

Dash — equal to 20 drops or 1/4 teaspoon.

1940 Anonymus: Professional Mixing Guide. Seite 11. Bar Measures.

1 teaspoonful . . . . . 1/8 ounce
1 dash . . . . . . . . . . . 1/6 teaspoonful

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 207. Bar Measures.

1 teaspoon . . . . . . . 1/8 ounce
1 dash . . . . . . . . . . . 1/6 teaspoon

1943 Oscar Haimo: Cocktail Digest. Seite 18. Bar measures.

1 dash  . . . . . . . . . . . . . .  1/6  teaspoonfull

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 24.

1 teaspoon = 1/8 ounce
1 dash = 1/6 teaspoonful

1944 Oscar Haimo: Cocktail Digest. Seite 24. Standard Bar Measures.

1 teaspoonful . . . . 1/8 ounce
1 dash . . . . . . . . . . 1/6 teaspoonful

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 teaspoonful . . . . 1/8 ounce
1 dash . . . . . . . . . . 1/6 teaspoonful

1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 32.

1 teaspoonful . . . . . . . 1/8 ounce
1 dash . . . . . . . . . . . . . 1/6 teaspoonful

1951 Anonymus: The Holiday Drink Book. Seite 4. Measures and Glasses.

Dash 1/6 teaspoon

1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 15. Proper Bar Measurements.

DASH: This can be „heavy dash“ or light; & light is average: about 3 drops
from quill or squirter top: about 1/6 tsp. Heavy is about 1/3 tsp.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 12. Bar Measures.

1 DASH 1/6 teaspoon
1 TEASPOON 1/8 oz.

1953 S. S. Field: The American Drinking Book. Seite 208. Measuring.

teaspoon — 1/8 ounce
Dash — 1/6 teaspoon

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite xiii. Standard Bar Measurements.

1 dash                             1/32 ounce (approx.)

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 60. Standard Measures.

Dash . . . . . . . . . . . . . . . 4 to 6 drops

1965 Robert London & Anne London: Cocktails and Snacks. Seite 12. Standard Measurements.

Dash                               3 drops

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 Dash . . . . . . . . . . . . . . . . . . 1/16 ounce

1972 Leo Cotton: Old Mr. Boston. Seite 120. Some standard masures.

1 Dash . . . . . . . . . . . 1/6 teaspoon (1/32 ounce)

1973 Anonymus: 500 Ways to Mix Drinks. Seite 2.

Dash . . . . . . . . . . . . . . 6 drops or 1/4 teaspoon
One Teaspoon . . . . . . 1/6 ounce or 60 drops

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 Dash                                   1/32 ounce

1976 Brian F. Rea – Brian’s Booze Guide. Seite 22. Standard Bar Measures.

Dash . . . . . . . . . . . . 1/6 teaspoon, 1/32 ounce

Volumetrische Mengenangaben

1900 William T. Boothby: Cocktail Boothby’s American Bartender. #187. Pony.

The word pony means small and is used in the ordering of a very small
glass of any liquor, A pony glass is the smallest glass that is made; so,should
you wish to serve a pony of any liquor, fill the smallest glass in the house with
the desired brand and serve with ice water on the side. A neat way of serving
a pony of any liquor is to place a small piece of ice in a small bar glass and
pour the liquor from the pony glass over it, or place the small bar glass on the ,
bar in front of the customer so he can have it as he desires.

1908 William Boothby: The World’s Drinks. Seite 66. Pony.

The term pony in connection with the retail liquor business means very
small, therefore a pony of any beverage is the smallest possible drink that
can be served and a pony-glass is a glass having the smallest possibJe capacity.

1934 Anonymus: 100 Famous Cocktails. Seite 22.

One dash equals one-third teaspoonful
Jigger—a bartender’s measure equiva-
lent to one and one-half ounces (or
small whiskey glass)
Pony—equals one ounce

1935 Adrian: Cocktail Fashions of 1936. Seite 31. Measurments.

1 Pony . . . . . . 3/4 oz.
1 Shot  . . . . . . 1 oz.
1 Jigger  . . . . . 1 1/2 oz.
1 Dash . . . . . . 5 drops
1 Barspoon . . 1/2 Teaspoon

1935 Anonymus: The Art of Mixing Drinks. Seite 44. Standard Units of Measure.

1 Scruple . . . . . . . . . . 1/3 dram; 20 grains or 1/24
.                                    ounce.
1 Drachm . . . . . . . . . . 1/8 of an ounce or 60 grains.
1 Dash . . . . . . . . . . . . 1/3 teaspoon, or 1 scruple.
1 Teaspoon . . . . . . . . 1 fluid dram.
1 Tablespoon . . . . . . . 4 fluid drams or 1/2 fluid
.                                     ounce.
1 Pony . . . . . . . . . . . . 1 fluid ounce.
1 Ounce . . . . . . . . . . . 8 drachms or 480 grains.
1 Jigger . . . . . . . . . . . . 1 1/2ounces or 1.6 ounces*
1 Wineglass . . . . . . . . 2 fluid ounces.
* Note — For many years the term jigger has
been used to denote a certain amount or unit
of measure and also an instrument of measure
of varying form. An exact definition of the
size of a jigger is not found in authentic dic­-
tionaries. As a unit of measure, it evidently
had its origin at the bars of long ago. Thus,
without foundation for its size in dictionaries,
there is no authority for exact determination
of its measure. Some localities, in usage, rec­-
ognize it as containing 1 ounce and others vary
from there to 2 1/2 ounces. The author, after
careful study, and for the purposes of the
usage of the term herein, places it at 1.6 ounce,
the best authorities having adopted this quan­-
tity.

1937 Anonymus: Here’s How. Seite 11. Measurements.

The standard of bar measurements is the „Jigger.“ Jiggers
vary in size in various parts of the country and even in
various bars of a particular city, but the term is popularly
used to represent a measurement of 1 1/2 ounces. Jiggers
can be bought in most any dime or department store; exer-
cise caution though and get one of the right measurements.
A whiskey glass of 1 ounces can be used for measuring
liquors if no jigger is available. A tablespoon holds 1/2 oz.

1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 87.

Jigger — 1 1/2 ounces.
Pony — 3/4 ounce.
Bar Spoon — equal to 1/2 teaspoon.
Dash — equal to 20 drops or 1/4 teaspoon.
Gill — equal to 4 ounces.

1940 Anonymus: Professional Mixing Guide. Seite 11. Bar Measures.

1 pony . . . . . . . . . . . 1 ounce
1 jigger  . . . . . . . . . . 1 1/2 ounces
1 wineglass . . . . . . . 4 ounces
1 teaspoonful . . . . . 1/8 ounce
1 dash . . . . . . . . . . . 1/6 teaspoonful

1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 207. Bar Measures.

1 pony . . . . . . . . . . . 1 ounce
1 jigger . . . . . . . . . . . 1 1/2 ounces
1 wine glass . . . . . . . 4 ounces
1 teaspoon . . . . . . . 1/8 ounce
1 dash . . . . . . . . . . . 1/6 teaspoon

1943 Oscar Haimo: Cocktail Digest. Seite 18. Bar measures.

1 pony . . . . . . . . . . . . . . . 1 ounce
1 jigger   . . . . . . . . . . . . .  1,5 ounces
1 wine glass . . . . . . . . . .  4 ounces
1 teaspoonful  . . . . . . . .  1/8 ounce
1 dash  . . . . . . . . . . . . . .  1/6  teaspoonfull

1944 Crosby Gaige: The Standard Cocktail Guide. Seite 24.

1 jigger = 1 1/2 ounces
1 pony = 1 ounce
1 wineglass = 4 ounces
1 teaspoon = 1/8 ounce
Juice of a lemon = 1 1/2 ounces
1 dash = 1/6 teaspoonful

1944 Oscar Haimo: Cocktail Digest. Seite 24. Standard Bar Measures.

1 pony . . . . . . . . . . 1 ounce
1 jigger . . . . . . . . . . 1 1/2 ounces
1 wine glass . . . . . . 4 ounces
1 teaspoonful . . . . 1/8 ounce
1 dash . . . . . . . . . . 1/6 teaspoonful

1946 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 pony . . . . . . . . . . 1 ounce
1 jigger . . . . . . . . . . 1 1/2 ounces
1 wine glass . . . . . . 4 ounces
1 teaspoonful . . . . 1/8 ounce
1 dash . . . . . . . . . . 1/6 teaspoonful

1946 Trader Vic: Trader Vic’s Book of Food and Drink. Seite 32.

1 pony . . . . . . . . . . . . . 1 ounce
1 jigger . . . . . . . . . . . . 1 1/2 ounces
1 wineglass . . . . . . . . . 4 ounces
1 teaspoonful . . . . . . . 1/8 ounce
1 dash . . . . . . . . . . . . . 1/6 teaspoonful

1951 Anonymus: The Holiday Drink Book. Seite 4. Measures and Glasses.

Dash                    1/6 teaspoon
Pony                    1 ounce
Jigger                   1/2 ounce
Sherry glass        2 to 2 1/2 ounces
wine glass           4 ounces

1951 Charles H. Baker, Jr.: The South American Gentleman’s Companion. Seite 15. Proper Bar Measurements.

DASH: This can be „heavy dash“ or light; & light is average: about 3 drops
from quill or squirter top: about 1/6 tsp. Heavy is about 1/3 tsp.
PONY: 1 oz level full.
JIGGER: 2 oz.
BARSPOON: 1 tsp, approximately; & about 1/6 oz.
PINCH: What you can pick-up between thumb and forefinger. Approxi-
mately 1/8 tsp of nutmeg, clove, or cinnamon, or trifle more or less —
depending on how well you pinch.

1951 Ted Saucier: Ted Saucier’s Bottoms Up. Seite 12. Bar Measures.

1 BAR GLASS                  1 1/2 oz.
1 BARSPOON                 1/8 oz.

1 DASH                           1/6 teaspoon

1 JIGGER                         1 1/2 oz. (equal to a small whisky
.                                      or bar glass)

1 PONY                          1 oz.

1 TEASPOON                 1/8 oz.
1 WINEGLASS                4 oz.

1953 Anonymus: The ABC of Cocktails. Seite 15. Measures.

Pony                   1 ounce
Jigger                  1 1/2 ounce
Wine glass         4 ounces

1953 S. S. Field: The American Drinking Book. Seite 208. Measuring.

One Jigger— 1 1/2 ounces      teaspoon — 1/8 ounce
One Pony — 1 ounce              Dash — 1/6 teaspoon

1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite xiii. Standard Bar Measurements.

1 wineglass (average)     4 ounces
1 jigger                            1 1/2 ounces
1 pony                             1 ounce
1 teaspoon                      1/8 ounce (approx.)
2 teaspoons                    1 dessertspoon
3 teaspoons                    1 tablespoon
1 dash                             1/32 ounce (approx.)

1965 Anonymus: John de Kuyper’s Complete Guide to Cordials. Seite 60. Standard Measures.

Dash . . . . . . . . . . . . . . . 4 to 6 drops
Teaspoon . . . . . . . . . . . 1/6 ounce
Tablespoon . . . . . . . . . 1/2 ounce
Pony . . . . . . . . . . . . . . . 1 ounce
Jigger . . . . . . . . . . . . . . 1-1/2 ounces (usual)
Wine Class . . . . . . . . . . 4 ounces

1965 Robert London & Anne London: Cocktails and Snacks. Seite 12. Standard Measurements.

Dash                               3 drops
3 teaspoons                   1 tablespoon (1/2 oz.)
1 pony                            1 ounce
1 jigger                           1 1/2 ounces
1 large jigger                  2 ounces
1 glass or wine glass     4 ounces

1966 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 Wine Glass or 1 Gill . . . . . . 4 ounces
1 Jigger . . . . . . . . . . . . . . . . . 1 1/2 ounces
1 Pony . . . . . . . . . . . . . . . . . . 1 ounce
1 Teaspoon . . . . . . . . . . . . . . 1/8 ounce
1 Dash . . . . . . . . . . . . . . . . . . 1/16 ounce

1972 Leo Cotton: Old Mr. Boston. Seite 120. Some standard masures.

1 Dash . . . . . . . . . . . 1/6 teaspoon (1/32 ounce)
1 Teaspoon (bar spoon) . . . . . . 1/8 ounce
1 Pony . . . . . . 1 ounce
1 Jigger (barglass) . . . . . 1 1/2 ounce
1 Wineglass . . . . . 4 ounces

1973 Anonymus: 500 Ways to Mix Drinks. Seite 2.

Jigger . . . . . . . . . . . . . . or Bar Glass, 11/2 ounces
Pony . . . . . . . . . . . . . . Measure 3/4 to 1 ounce
Dash . . . . . . . . . . . . . . 6 drops or 1/4 teaspoon
One Teaspoon . . . . . . 1/6 ounce or 60 drops
Wine Glass . . . . . . . . . 6 1/2 ounces

1973 Oscar Haimo: Cocktail and Wine Digest. Seite 28. Standard Bar Measures.

1 Wine Glass or 1 Gill           4 ounces
1 Jigger (Bar glass)                1 1/2 ounces
1 Pony or 2 Tablespoons     1 ounce
1 Teaspoon                           1/8 ounce
1 Dash                                   1/32 ounce

1976 Brian F. Rea – Brian’s Booze Guide. Seite 22. Standard Bar Measures.

Dash . . . . . . . . . . . . 1/6 teaspoon, 1/32 ounce
Teaspoon . . . . . . . . 1/8 ounce
Pony . . . . . . . . . . . . 1 ounce
jigger / shot . . . . . . 1-1/2 ounces

Schreibe einen Kommentar

Pflichtfelder sind mit * markiert. Deine E-Mail-Adresse wird nicht veröffentlicht. Sie dient lediglich dazu, daß wir gegebenenfalls direkt mit Dir Kontakt aufnehmen können. Wir nutzen die eingegebene E-Mailadresse zum Bezug von Profilbildern bei dem Dienst Gravatar. Weitere Informationen und Hinweise zum Widerrufsrecht finden sich in der Datenschutzerklärung .