venerdì 31 luglio 2009

Brooklyn Cocktail


Categoria: Pre-dinner

Mise en place : Amer Picon, Maraschino, Rey Whisky, Vermouth Rosso, Mixing Glass, Strainer, Stir, Coppetta Cocktail.

In Terzi
2/3 di Whiskey Rye
1/3 di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

In cl
6 cl di Whiskey Rye
3 cl di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

In once
2 oz di Whiskey Rye
1 oz di Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon

Vecchia ricetta from "Jackʼs Manual" by Jacob Abraham Grohusko - 1910
BROOKLYN COCKTAIL.
1 dash Amer. Picon bitters 
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
Fill glass with ice.
Stir and strain. Serve.

Guarnizione : ///

Tecnica di procedimento : (Stir & Strainer) si prepara nel Mixing glass con ghiaccio per poi filtrarlo con lo Strainer e si serve nella coppa cocktail.

Procedimento : raffreddare il bicchiere eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; miscelare e versare nella coppa .

Nel primo ricettario Iba del 1961 con la codifica :
Brooklyn 
2/3 Whiskey Rye
1/3 Vermouth Rosso
1 goccia di Maraschino
1 goccia di Amer Picon
Si prepara nel mixing-glass, rimestando bene, con poco ghiaccio cristallino.
Coppetta da Cocktail.

Storia
Dopo l'avvento del "Manhattan" e del "Bronx", ecco un altra bevanda miscelata intitola in onore di un altro distretto della città più popolata degli Stati Uniti d' America; il "Brooklyn Cocktail".


Di questo mix non abbiamo nei grandi ricettari dei grandi Bartenders una referenza storica che delinii la sua creazione o la musa ispiratrice.
E molto più semplice pensare; notando il nome e riflettendo su altri drinks come il Manhattan e il Bronx che questo cocktail sia stato esclusivamente dedicato ad un altro distretto di New York.

Ad oggi la prima traccia la troviamo in un ricettario del 1910 di Jacob Abraham Grohusko intitolato "Jackʼs Manual".


Il suo manuale fu stampato per la prima volta nel 1908 per poi essere ristampato per ben 4 volte fino al 1933; aggiornando in alcuni casi con l'aggiunta di altri cocktails.
Di Jacob Abraham Grohusko non ho informazioni sulla sua persona e se fosse un professionista del settore, ma di lui sappiamo dalle prime pagine del suo manuale, che collaborò con Clubs, Ristoranti e Bar di quell'epoca per poter redigere il suo lavoro.
Ed ecco che troviamo al suo interno la prima traccia sul "Brooklyn Cocktail".

BROOKLYN COCKTAIL.
1 dash Amer. Picon bitters 
1 dash Maraschino
50% rye whiskey
50% Italian Vermouth
Fill glass with ice.
Stir and strain. Serve.

La creazione e la consacrazione del cocktail aveva nel 1910 suscitato interesse da parte di alcune testate giornalistiche come del resto suscitò attenzione anche alla rivista di settore come "Mixer and Server" della associazione "Hotel and Restaurant Employee's International Alliance and Bartenders' International League of America".

Nel luglio del 1910 nel giornale "Omaha Daily Bee" nello stato del Nebraska avremo un interessante articolo.

Brooklyn has a Cocktail. 
Manhattan and the Bronx have been similarly honored.
The Inventor hails from the Rhine section of -Cincinnati and his name is Maurice Hegeman of the "Follies of 1910.". 
He says the Idea to him one night when he was In bed. "I could not sleep," said the talented Maurice, "so I put my mind on inventing a cocktail ,for Brooklyn, one that would compare with Manhattan and the Bronx.
After I thought it out, I got right up and went to a dispensary and made me a couple of them. After I drank them I went home and my Insomnia was gone. 
Fact is, I slept for twelve hours without waking up.".

Hard cider is the basis or body or life or whatever It is of the new Hegeman drink.
The Ingredients are as follows:
Half a whisky glass of hard cider emptied Into a long glass In which are three good-slsed lumps of Ice.
Half a Jigger of absinthe.
Fill glass to brim with ginger ale.
Only three ingredients. It will be seen.

La musa ispiratrice è senza dubbio il distretto di Brooklyn; ma come noteremo avremo in questo caso un nome; il probabile creatore, Maurice Hegeman.

Da alcune mie ricerche fu scrittore, paroliere e attore del Musical "Ziegfeld Follies of 1910" di Florenz Ziegfeld.


Anche la rivista di settore "Mixer and Server" ci proporrà questa storia; una descrizione che possiamo trovare nel volume 19 del 1910.

There’s another new cocktail in town. This time Brooklyn Borough has the distinction of naming it.
It’s the Brooklyn cocktail. Manhattan and The Bronx have been similarly honored; Richmond [i.e. Staten Island] and Queens have yet to be heard from.
The inventor of this new drink is from the Rhine section of Cincinnati, and strangely enough now has his abode in Brooklyn, his lounging place being the Schmidt café, just at the right hand as one leaves the Brooklyn end of the bridge, first saloon you come to.
Brooklynites call the place it fronts on the plaza, but it looks like a back yard before cleaning-up day.
The name of this inventor who has made Brooklyn famous is Maurice Hegeman, of the “Follies of 1910”, and he says the idea came to him one night when he was in bed. “I could not sleep,” said the talented Maurice, “so I put my mind on inventing a cocktail for Brooklyn, one that would compare with the Manhattan and The Bronx. After I thought it out, I got right up and went to Schmidt’s place of business and made me a couple of them. After I drank them I went home and my insomnia was gone. Fact is, I slept 12 hours without waking up.”
Hard cider is the basis or body or life or whatever it is of the New Hegeman drink. The ingredients are as follows:

Half a whisky glass of hard cider emptied into a long glass in which are three good-sized lumps of ice.
Half a jigger of absinthe.
Fill glass to brim with ginger ale.
Only three ingredients, it will be seen.

When asked what his excuse was for naming a pint of liquid a cocktail, Herr Hegeman said: “I know a cocktail is supposed to be a small drink, but there is no law about it. And I wanted Brooklyn to be known by a cocktail.”
The inventor recommends the drink for hot weather.

Come potremo notare il "Brooklyn Cocktail" avrà una composizione diversa da quella di Jacob Abraham Grohusko.
Un drink che presenterà tre ingredienti; whisky, assenzio e a colmare ginger ale.

Nel settembre del 1910 avremo altrettanti interessanti articoli di giornale.
Il 6 settembre sul "Washington Post" avremo la presentazione del "Brooklyn Cocktail".

Gentlemen, the Brooklyn cocktail.
And with it a panegyric by its inventor, Henry Wellington Wack, a lawyer, who is at the Hotel Nassau, Long Beach.
Until yesterday Brooklyn struggled along without a cocktail named in its honor. Here is Mr. Wack’s appreciation of his handiwork:
“The Brooklyn is the nearest approach to the amborosial nectar of the gods that the magical compounder of liquid, ventricular inspiration has so far produced for the gustatory gratification of mankind. It fits the throat like a velvet flame and pumps into one’s stomach with a merry laugh. It sharpens the appetite and the wits and dulls the edge of malice. It sends worry scampering down the alleys of the past. When the Brooklyn becomes our national drink, riches and poverty will dance a can-can on the grave of trouble.”
Here is the recipe:
“Three parts gin, one part French and one part Italian vermouth, one-half or one-third raspberry syrup. Embalm in a shaker of cracked ice and shake the very life into it. Serve repeatedly, smoking cold.”
“It sounds all right,” said a bartender at the Hoffman House, “but it would take a steward to make it. Why not put vanilla in it instead of raspberry? Why clutter up a perfectly good cocktail with a lot of extraneous matter?”
At the Waldorf-Astoria, where “the cocktail hour” has been an institution ever since the hotel was opened, the sirup [sic] was also in disfavor.
“All he forgot was the ice cream,” said one of the bartenders.
At an experiment station far removed from the Broadway zone, a hard-working bartender was asked to give his verdict.
“If I lived in Brooklyn,” said he, testily, “I’d stick to beer.”

In questo articolo abbiamo un nuovo e probabile creatore; Henry Wellington Wack, avvocato che ci presenterà una nuova e diversa codifica del "Brooklyn Cocktail".
Gin, vermouth Italiano e Francese e del sciroppo di lamponi.

Indipendentemente dalle nuove tracce che troviamo sul "Brooklyn Cocktail", nel 1914 Jacques Straub nel suo manuale "Drinks" ci proporrà una sua nuova codifica; che cambierà il vermouth Italiano da quello Francese.
Un ingrediente che sarò mantenuto da molti altri ricettari, come quello di Harry MacElhone, Harry Craddock, Frank Meier e molti altri in futuro.

Timeline
1908 - From "Jack's Manual" by Jack A. Grohusko


1910 - From "Omaha daily bee" - July 


1910 - From "Washington Post" - September


1910 - From "New-York Tribune" - September


1910 - From "Omaha daily bee" September


1910 - From "Mixer and Server - v.19" 


1910 - From "Jack's Manual" by Jack A. Grohusko


1913 - From "Straub's manual of mixed drinks." by Jacques Straub


1926 - From "Harry's ABC of Mixing Cocktails" by Harry MacElhone


1927 - From "Cocktails" by Piero Grandi


1930 - From "The Savoy Cocktail Book" by Harry Craddock


1930 - From "Cocktail Bill" Boothby's World Drinks and How to Prepare Them" by William "Cocktail" Boothby


1934 - From "The Official Mixer's Manual" by Patrick Gavin Duffy


1934 - From "1934 "Cocktail Bill Boothby's World Drinks And How To Mix Them" by William "Cocktail" Boothby


1936 - From "200 Selected Drinks" by Knut W. Sundin


1936 - From "The Artistry of Mixing Drinks" by Frank Meier


1937 - From "Approved Cocktails" by United Kingdom Bartenders' Guild


1948 - From "Bartender's Guide" by Trader Vic


1948 - From "The Fine Art Of Mixing Drinks" by David A. Embury




giovedì 30 luglio 2009

Manhattan Cocktail




Categoria : Pre-dinner

Mise en place : Rye o Canadian whiskey , Vermouth rosso , Angostura bitter , Ciliegie al maraschino , Mixing glass , Stir , Strainer , Ghiaccio , Coppa Cocktail .

In decimi
7/10 Rye o Canadian whiskey
3/10 Vermouth rosso
2 gocce di Angostura bitter

In cl
5.0 cl Rye o Canadian whiskey
2.0 cl Vermouth rosso
2 gocce di Angostura bitter

In once
2 oz Rye or Canadian whiskey
½ oz Red vermouth
1 dash of Angostura bitter

Vecchia ricetta
2/3 Rye whiskey
1/3 Vermouth rosso
2 gocce di Angostura bitter

Guarnizione : Ciliegia al maraschino

Tecnica di procedimento : (Stir & Strainer) si prepara nel Mixing glass con ghiaccio per poi filtrarlo con lo Strainer e si serve nella coppa cocktail con una ciliegia al Maraschino.

Procedimento : raffreddare il bicchiere eliminando l’acqua prodotta in quest’ultima fase. Versare gli ingredienti , facendo attenzione che il ghiaccio sia cristallino ; miscelare e versare nella coppa .

Storia
Non si sa con precisione quando e dove fu creato il cocktail.
Si potrebbe partire dal 1846 quando un Barman del Maryland lo preparo per rianimare un cliente ferito da un duello.
Mescolo whiskey di segale , sciroppo di zucchero e un amaro.



La leggenda più accreditata sulla nascita del " Manhattan Cocktail " risalirebbe intorno al novembre del 1874.
Quando l' ereditiera Jenny Jarome ( futura Lady Randolph Churchill , madre di Winston Churchill ) organizzò un banchetto per festeggiare il neo-governatore di New York city , Samuel J. Tilden.



Fu il tutto organizzato al Manhattan Club ( luogo creato per volere di alcuni soci Democratici Americani di New York nel anno 1865 ) e fu proprio l' ereditiera , una delle donne più ammirate di quei tempi , che commissiono un Barman del Club di creare un cocktail speciale per l' evento .
Il successo del banchetto porto un enorme fortuna al drink , tanto da divenire alla moda e molte persone continuarono a richiederlo , chiamandolo facendo riferimento al Club.




Secondo alcuni , questa storia sarebbe contraddittoria .
Se pensiamo che Winston Leonard S. Churchill nacque il 30 novembre del 1874 a Blenheim Palace a Woodstock , contea di Oxford in Inghilterra , fa molto strano pensare che era a New York .
L' unico collegamento che per alcuni collegherebbe la Jarome al " Manhattan Cocktail " e che il Club si spostò in un palazzo che era di proprietà del Padre Leonard Jerome ( grande speculatore ).


Alcuni Riferimenti Storici da "The Wikitender"

The Manhattan Myth
A popular myth asserts that the Manhattan originated at the Manhattan Club in New York City in November 1874, where it was invented at a banquet hosted by Jennie Jerome (Lady Randolph Churchill, Winston's mother) in honour of presidential candidate Samuel J. Tilden.

From The Cocktailian Gazette
"The Manhattan was traditionally a rye drink, it was invented in NYC in the 1880's and we were a rye town. Jenny Jerome an American who married Lord Randolph Churchill commissioned the drink for a banquet in New York City at the Manhattan Club. Lady Churchill, Winston’s mother, had returned to New York to host a party for her late father’s best friend the newly elected governor of New York State, Samuel J. Tilden. Tilden, a Civil War general, Later ran for President and like Al Gore captured the popular vote but lost in the Electoral College."
David Wondrich says
"the story of the Manhattan being invented for a dinner at the Manhattan Club hosted by Jennie Jerome to celebrate Samuel Tilden's election etc. etc. About 5 minutes of half-assed googling will uncover the fact that Tilden was elected in November, 1874, when La Jerome was in England, giving birth to Winston Churchill. (In fact, the banquet was held on the day Winston was christened; Jenny Jerome's only connection with the Manhattan club was the fact that the club later moved into a mansion which had once belonged to her father)."
"Contemporary newspaper accounts of the two Manhattan Club banquets held for Tilden's election make no mention of La Jerome, nor indeed of any woman present--these were striclty stag affairs. And the main banquet was held on the same day Winston Churchill was christened, at Blenheim. The only connection between her and the Manhattan Club was that, some years later, the Club was ensconced in a house her father owned."

Timeline
1882 - From "THE DEMOCRAT", NEW YORK, 5 September 1882
"Talking about compounders of drinks reminds me of the fact that never before has the taste for "mixed drinks" been so great as at present and new ideas, and new combinations are constantly being brought forward. It is but a short time ago that a mixture of whiskey, vermouth and bitters came into vogue. It went under various names-- Manhattan cocktail, Turf Club cocktail, and Jockey Club cocktail. Bartenders at first were sorely puzzled what was wanted when it was demanded. But now they are fully cogtnizant of its various aliases and no difficulty is encountered."

1882 - From "Bartender's Manual of How to Mix Drinks" by Harry Johnson - From "http://wiki.webtender.com/wiki/Manhattan"
Manhattan Cocktail, No. 1.
(A small wine-glass.)
1 pony French vermouth.
1/2 pony whisky.
3 or 4 dashes Angostura bitters.
3 dashes gum syrup.

Manhattan Cocktail, No. 2.
2 dashes Curacoa.
2 dashes Angostura bitters.
1/2 wine-glass whisky.
1/2 wine-glass Italian vermouth.
Fine ice ; stir well and strain into a cocktail glass.

1884 - From "How to mix drinks. Bar keepers' handbook" by Winter George
MANHATTAN COCKTAIL. 
(Use large bar glass.)
Two or three dashes of Peruvian Bitters; 
One to two dashes of gum syrup; 
One-half wine glass of whiskey; 
One-half wine glass of Vermouth;
Fill glass three-quarters full of fine shaved ice, mix well 
with a spoon, strain in fancy cocktail glass and serve.

1887 - From "The Bartenders Guide" Third Edition by Jerry Thomas - From "http://wiki.webtender.com/wiki/Manhattan"
Manhattan Cocktail
(Use a small bar glass.}
Take 2 dashes of Curacao or Maraschino
1 pony of rye whiskey
1 wine-glass of vermouth
3 dashes of Boker's bitters
2 small lumps of ice
Shake up well, and strain into a claret glass. Put a quarter slice of lemon in the glass and serve. If the customer prefers is very sweet use also two dashes of gum syrup.

1891 - From "Wehmann's Bartenders Guide" by Henry J.Wehmann - From "http://wiki.webtender.com/wiki/Manhattan"
(Use large bar glass)
Fill the glass up with ice
2 or 3 dashes of gum Syrup
1 or 2 dashes of Bitters
1 dash of Curacoa (or Absinthe if required)
1/2 wine Glass of Whiskey
1/2 wine glass of vermouth
Stir up well, strain into a fancy cocktail glass, squeeze a piece of lemon peel on the top and serve.

1892 - From "The Flowing Bowl: What and When to Drink" by William Schmidt
23. Manhattan Cocktail
Half a tumblerful of cracked ice,
2 dashes of gum,
2 dashes of bitters,
1 dash of absinthe,
2/3 drink of whiskey,
1/3 drink of vino vermouth.
(A little maraschino may be added.)
Stir this well, strain, and serve.

1895 - From "Modern American Drinks" by George J. Kappeler
Manhattan Cocktail




Fill mixing-glass half-full fine ice, add two dashes gum-syrup, two dashes Peyschaud or Angostura bitters, one half-jigger Italian vermouth, one-half jigger whiskey. 
Mix, strain into a cocktail-glass. Add a piece of lemon-peel or a cherry.
Manhattan Cocktail, Dry.


Prepare same as Manhattan Cocktail, leaving out syrup and cherry.
Manhattan Cocktail, Extra Dry.
Mix same as Manhattan cocktail. Leave out syrup and cherry, and use French vermouth in place of Italian.

1895 - From "THE MIXICOLOGIST", by By C. F. Lawlor - From "http://wiki.webtender.com/wiki/Manhattan"
Take 1 dash Schroeder's bitters.
1 half barspoonful syrup.
1 half jigger vermouth.
1 half jigger whiskey.
2 dashed of maraschino.
Stir well in glass previously filled with fine ice; strain in coll cocktail glass.


1900 - From "The 20th century guide for mixing fancy drinks" by Maloney, James C.
MANHATTAN COCKTAIL.
Fill mixing glass two-thirds full fine ice.
1 piece lemon peel.
1 teaspoonful syrup.
1 or 2 dashes orange bitters.
1 or 2 dashes Peychand's bitters.
1/2 wine glass Vermouth.
1/2 wine glass whisky (Hermitage).
Stir well and strain into cool cocktail glass and serve.

MANHATTAN BELL-RINGER.
Fill mixing glass two-thirds full fine ice.
1/2 teaspoonful lemon juice.
1 teaspoonful syrup.
2 dashes orange bitters.
1 dash Peychand's bitters.
1/2 wine glass bourbon whisky (Old Crow).
1/2 wine glass Vermouth.
While you are stirring the above mixture put one- half teaspoonful of abricotine into a cocktail glass, then rinse it so that the abricotine will be evenly coated all over inside of the cocktail glass, then strain and rub a piece of fresh cut lemon around the edge of the cocktail glass and serve.

THE COL. TAYLOR "MANHATTAN BELL- RINGER."
Fill mixing glass two-thirds full fine ice.
2 teaspoonfuls of syrup.
1/2 teaspoonful of lemon juice.
2 dashes of orange bitters.
1 dash Peychand bitters.
2-3 wine glass of Old Taylor bourbon.
1-3 wine glass of Vermouth (Italy).
Stir the above ingredients thoroughly and put one- half teaspoonful of abricotine into the cocktail glass, rinse it so that the abricotine will be evenly coated all over inside of cocktail glass, then strain the mixture into it and serve.


1902 - From "Bariana" by Louis Fouquet

Manhattan Cocktail



1903 - From "Daly's Bartenders' Encyclopedia" by Tim Daly
BOTTLE MANHATTAN COCKTAIL. 
Use bar shaker for mixing.
1/2 wine glass of gum syrup.
1/2 pony glass of bitters (Angostura).
1 pony glass of orange curacoa. 
Half fill the shaker with fine ice. 
1-3 bottle of vermuth. 
2-3 bottle of good whiskey.
Stir well with long bar spoon, strain into a full quart bottle, and cork.
Place an attractive label on the bottle, and you will have a bottle of cocktail that will please your most exacting patron.

MANHATTAN COCKTAIL.
Use a mixing glass. 
Half fill with fine ice.
1 dash of Angostura bitters.
1/2 wine glass of whiskey.
1/2 wine glass of vermuth. 
Stir with spoon, strain into a cocktail glass, put in a cherry or olive, and serve. 
One that is a dear and lasting friend to the Bohemians, and probably called for more extensively than any other morning favorite.

1904 - From "American Bar" by Frank Newman

Manhattan Cocktail , Milk Punch and Hot Manhattan Egg Nog



1904 - From "Drinks As They Are Mixed" by Paul E. Lowe (1904) - From "http://wiki.webtender.com/wiki/Manhattan"
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.

1907 - 1914 From "The World's Drinks And How To Mix Them" by William "Cocktail" Boothby (1907 or possibly 1914)

40              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.

50              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 of lemon peel over the top and serve.

1910/1933 - From "Jack's Manual" by Jack Grohusko
MANHATTAN COCKTAIL
1 dash Boker's bitters
50% Italian Vermouth
50% rye whiskey
1/2 glass cracked ice. 
Stir, strain and serve


IMPROVED MANHATTAN COCKTAIL
1 dash bitters 
1 dash Maraschino 
50% rye whiskey 
50% Italian Vermouth 
1/2 glass cracked ice.
Stir, strain and serve.


(Questo libro è stato riscritto tra il 1910 al 1933 ben cinque volte , quindi non ho delle certezze sulla data effettiva del drink qui riportato).


1908 - From "The Daily Republican", 3rd March 1908
"A Manhattan cocktail is simply two-thirds Italian Vermouth, one-third whisky, with three dashes of Angostura bitters, and syrup to suit the taste. A small quantity or sherry wine is sometimes added to improve the flavor."


1915 - From "History of the Manhattan Club"
The advantages of the Manhattan Club are many.
The best whiskey is sold there at ten cents a glass. It is the best in the market, and even at ten cents a glass there is a profit to the Club.



Cigars are sold at ten per cent,over cost. The best whiskey is sold at other places at twenty-five cents a glass, and the profit on cigars in some of the swell hotels and cafés up-town is sometimes nearly thirty per cent. You can get the finest dinner in the land at the Manhattan at prices which are twenty-five per cent, below those charged by Delmonico. More famous drinks have been invented at the Manhattan than at any other place in the country.*

* None ever invented was so popular as the "Sam Ward." This was a creation of the famous Uncle Sam Ward, and is made of yellow chartreuse, cracked ice, and lemon-peel. The celebrated Manhattan cocktail was inaugurated at the Club. This consists of equal portions of vermouth and whiskey, with a dash of orange bitters. Some of the later drinks are:
Frappe New Orleans k la Graham, which consists of mint, sugar, and whiskey. Royal cup, which consists of a pint of champagne, a quart of Bordeaux, plain
soda, one pony of brandy, one pony of maraschino, lemon juice, sugar, mint, fruits in season, and a cucumber.
Manhattan cocktail à la Gilbert, consisting of Amerpicon bitters, French vermouth, and whiskey.
The Manhattan cooler à la McGregor, made of lemon juice, sugar, Scotch whiskey, and plain soda. 
The Columbus cocktail, composed of orange bitters, acid phosphate, calisaya,
whiskey, and a dash of curacoa. 
The Brut cocktail, made of orange bitters, acid phosphate, maraschino, and
vermouth.

The Riding Club cocktail, consisting of calisaya, lemon juice, and Angostura bitters.
The Racquet cocktail, consisting of gin, vermouth, orange bitters, and creme de cacao.
The Star cocktail, made of applejack, vermouth, yellow chartreuse, and cherry-bounce.
Queen Anne cocktail, made of brandy, vermouth, orange bitters, and maraschino.
The Plimpton cocktail, which consists of Jamaica rum, vermouth, and Angostura bitters.
The Smithtown cocktail, made of orange bitters, lemon juice, whiskey, and vermouth.
Indeed, the Club has drinks for every day in the year, Sundays included; for all seasons, and national, State, and city festivals.

From the above record might be drawn the axiom, "Belong to the Manhattan Club and live long !"
At present there are twenty-one employees of the Manhattan Club with a record of one year and over, those of longest
service being Minnie Roselli, waitress for twenty-eight years ; Joseph Tomblin, oysterman for twenty-seven years ;
Robert Strong, valet, twenty-six years; Alfred Comyns, head waiter, twenty-four years; and George Buschke, house- man, twenty-one years.
There are nine employees who have been with the Club
between six and nine years, and seven for four splendid witnesses to the success of masculine housekeeping.
Dan Kinder is the waiter of the two inside clubs.
He knows the order of each member without asking him his wants. The same eulogy,in the realm of nectars,maybe pressed on J. N. Taylor, head bartender of the Club for many years. The record is complete with a reference to the popular head hallman, William Lavery, for fifteen years in his present employment.


1917 - From "Mrs. Norton's cook-book; selecting, cooking, and serving for the home table" by Norton, Jeanette Young
Manhattan
Into a half tumbler of shaved ice put two dashes of bitters, 
two thirds jigger of whiskey, and one third jigger of Italian vermouth. 
Shake well and strain into glass, putting a squeezing of lemon peel on top.

1919 - From "Home Made Beverages" by Albert A. Hopkins
Manhattan Punch 
Powdered sugar, 1 tablespoonful; sweet milk, 2 oz.;
1 egg; vermouth, 1/4 oz.; whiskey, 3/4 oz.; Angostura bitters, 1 dash. 
Cracked ice to fill glass. Shake well, and 
strain in7-oz.goblet. Grate nutmeg on top. Serve with
straws.

Manhattan Cocktail
Vermouth, 1/2 wineglassful; whiskey, 1/2 wineglassful; 
simple syrup, 30 drops; Angostura bitters, 10 drops; 
Curacoa, 6 drops; a little shaved ice; lemon peel, 1 small strip. 
Put all the ingredients,except the lemon rind,into a large tumbler, 
cover the top closely, shake well, and strain in to a wine glass. 
Place the strip of lemon peel on the top, and serve.

1920 - From "The Cocktail Key" by Herbert Jenkins Ltd, c 1920s
Manhattan Cocktail




1 Dash Angostura bitters
2 Dash Curacao
1/3 Rye Whisky
1/2 Italian Vermouth
1 Piece Cherry
1 Piece Squeeze of Lemon Peel
Stir
Cocktail glass
1922 - From "Cocktails- How to Mix Them" by Robert Vermeire
Manhattan Cocktail
Fill a bar glass half full of broken ice and add:
1 or 2 dashes of Angostura Bitters. 
2 or 3 dashes of Gum Syrup or Curacao. 
1/4 gill of Rye Whisky. 
1/4 gill of Italian Vermouth. 
1 dash of Absinthe if required.
Stir up well, strain into a cocktail-glass, add cherry, and squeeze lemon-peel on top.

This is a very old, but still one of the best-known cocktails, called after the district in New York.

When required dry, use French Vermouth instead of Italian Vermouth. When desired medium, use:
1/4 gill of Rye. 
1/8 gill of French Vermouth. 
1/8 gill of Italian Vermouth.

1923 - From "Valentine's Manual," by William F. Mulhall
"The Manhattan cocktail was invented by a man named Black who kept a place ten doors below Houston Street on Broadway in the [eighteen] sixties--probably the most famous drink in the world in its time."



1925 - From "Der Mixologist" by Carl A. Seutter

Manhattan-Cocktail


1929 - From "Cocktails de Paris présentés par Rip illustrés" by Paul Colin

Manhattan



1930 - From "The Savoy Cocktail Book" by Harry Craddock
Manhattan Cocktail (N°1)
2 Spruzzate di Curacao o Maraschino
1 Pony di Rye whiskey
1 Bicchiere da vino di Vermouth
3 Spruzzate di Angostura bitters
2 cubetti di ghiaccio
Usare un bicchiere piccolo.
Shekerare bene e filtrare in un bicchiere da Claret .
Aggiungere un quarto di fettina di limone e servire.
Se lo preferite dolce , aggiungerete due spruzzate di Gum syrup.

Manhattan Cocktail (N°2)
1 Spruzzata di Angostura bitters
2/3 di Canadian Club Whiskey
1/3 di Vermouth Italiana
Shekerare bene e filtrare nel bicchiere da cocktail aggiungendo una ciliegina.

Manhattan Cocktail (Dolce)
1/2 Vermouth italiano
1/2 Rye o Canadian club Whisky
Mescolare bene e filtrare nel bicchiere da cocktail.

Manhattan Cocktail (Dry)
1/2 Vermouth francese
1/2 Vermouth italiano
1/2 Rye o Canadian club Whisky
Mescolare bene e filtrare nel bicchiere da cocktail.

1933 - From "The American Bar Guide" by R.C. Miller (2nd edition)
Manhattan Cocktail
1/2 wine glass whiskey
1/2 wine glass vermouth
2 dashes bitters
3 dashes gum syrup
Strain in cocktail glass.

1934 - From “Burke’s complete Cocktail & Drinking Recipies” di Harman Burney Burke il Manhattan C. è stato classificato come 2° tra “I 15 più famosi cocktail del mondo nel 1934”

The World's 15 Most Famous Cocktails in 1934




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.

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.

1934 - From "New and Improved Bartenders' Manual" 1934 edition by Harry Johnson
MANHATTAN COCKTAIL
(Use a large bar glass.)
Fill the glass up with ice; 
1or 2 dashes of gum syrup, very carefully; 
1 or 2 dashes of bitters (orange bitters); 
1dash of curacao 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 top, and serve; leave
it for the customer to decide, whether to use 
absinthe or not. This drink is very popular at the 
present day. It is the bartender's duty to ask the 
customer, whether he desires his drink dry or sweet.


1934 - From "The Artistry of Mixing Drinks" by Frank Meier
MANHATTAN
In mixing-glass:
one-fourth Italian Vermouth, 
one-fourth French Vermouth, 
half Rye Whiskey; stir well and serve.

S.S. MANHATTAN
In shaker: a dash of Benedictine, 
half Orange juice, 
half Bourbon Whiskey; 
shake well and serve.


1934 - From "What Shall We Drink?" by Magnus Bredenbek (1934)
MIXING A MANHATTAN FOR TWO 
First have at hand a shaker containg cracked or cubed ice sufficient to chill thoroughly the ingredients. Into this pour a cocktail glass three quarters full of Rye Whisky (don't use Scotch).
Add an equal portion of Italian Vermouth (not the "dry" type).
Sweeten to taste with "gum".
Into this mixture  squirt two dashes of Angostura Bitters.
(If your bitters bottle isn't equipped to use this dash method, measure out not more than ten drops of its contents).
These are all the ingredients  you need for a perfect Manhattan Cocktail. Curacao or Absinthe dashes appear in many formulas, but they are not necessary.
Some persons add a bit of lemon peel, but it were best left out.
For the uninitiated, it might be well to explain that "gum", a term that will be frequently used, but not allowed to boil, in enough water to make a moderately thick syrup.
And now that we have everything necessary in the shaker, close it tightly and shake thoroughly, remembering that the colder the cocktail the better Its flavor. 
Pour into two cocktail glasses-(your guest's first, you second), Stab a Maraschino cherry with a toothpick and place it in your guest's glass. Then stab another and place in your own. 
The little rite of toasting each other now is in order-and if your home·made Manhattan doesn't tickle the palate, add zest to the appetite and make your meal more delightful, the fault lies with your physical condition, not the cocktail. 
If you wish to make a single Manhattan, just take half the ingredients, approximately a pony each of Rye and Ver. mouth, a dash of bitters and gum. But how many drink alone of cocktails? If you wish to mix more than two, add proportionate amounts of the ingredients. Some shakers can hold up to two quarts. 
These same suggestions for one or many apply to all the cocktails whose preparation will be discussed us we proceed.



1935 - From "THE OLD WALDORF-ASTORIA BAR BOOK", By Albert Stevens Crockett
MANHATTAN...Origin somewhat obscure. Probably first called after a well known club of that name, and not after an island famed for many years as the abode and domain of a certain "Tiger."
Manhattan Cocktail
Dash of orange bitters
One-half Italian vermouth
One-half rye whiskey (stir)
Serve with maraschino cherry


Manhattan Cocktail No.2
2 dashes orange bitters
2 pinches sugar
One-half Italian vermouth
One-half Irish whiskey


Manhattan Junior
One-half Vermouth
One-half Whiskey
Piece of Orange Peel


Manhattan Punch (Waldorf)
Manhattan cocktail in red ground glass. - Editor's Note:
Last three words denote a container, not an ingredients.



1935 - From "La Florida Cocktail Book Havana Cuba"
MANHATTAN (seco)
1/2 Noily Prat Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura
Cracked Ice.
Do not shake. Let it become very cold, strain and serve.

MANHATTAN (Medio Dulce)
1/2 Martini Rossi Vermouth.
1/2 Rye Whiskey.
1 Dash Angostura
Cracked Ice.
Do not shake. Let it become very cold, strain and serve.

MANHATTAN (Dulce)
1/2 Martini Rossi Vermouth.
1/2 Rye Whiskey.
1/2 Teaspoonful Curacao.
Cracked Ice.
Do not shake. Let it get very cold and strain. Serve with an olive.



1937 - From "Approved Cocktails" by Ukbg
MANHATTAN, DRY.
50% French Vermouth.
50% Rye or Bourbon Whisky. 
Stir and strain into cocktail glass.

MANHATTAN, MEDIUM.
1 dash Angostura Bitters. 
33 1/3% Rye or Bourbon Whisky. 
33 1/3% French Vermouth. 
33 1/3% Italian Vermouth.
Stir and strain into cocktail glass, with cherry. 
A dash of Angostura can be added if desired.

MANHATTAN, SWEET.
50% Italian Vermouth.
50% Rye or Bourbon Whisky. 
Stir and strain into cocktail glass.
Serve Maraschino cherry.
A dash of Angostura may be added if desired.

CUBAN MANHATTAN. 
50% Bacardi Rum.
50% Martini Vermouth.
2 dashes Angostura Bitters. 
This cocktail is popular in V.S.


1937 - From "Cafe Royal Cocktail Book" by Willian J. Tarling 
MANHATTAN, DRY
1/2 French Vermouth.
1/2 Rye or Bourbon Whisky. 
Stir and strain into cocktail glass.

MANHATTAN, MEDIUM
1/3 Rye or Bourbon Whisky. 
1/3 French Vermouth. 
1/3 Italian Vermouth. 
Stir and strain into cocktail glass, with cherry. 
A dash of Angostura can be added if desired.

MANHATTAN,SWEET
1/2 Martini Sweet Vermouth. 
1/2 Rye or Bourbon Whisky. 
Stir and strain into cocktail glass.
Serve Maraschino cherry.
A dash of Angostura may be added if desired

Cuban Manhattan
1/2 Daiquiri Rum.
1/2 Martini Sweet Vermouth.
2 dashes Angostura Bitters.

1945 - From "Patrick Murphy's The Barman's Corner," 15 March 1945
From out of Manhattan last week came data from Ed Gibbs, one of the trade's 'way-back-when columnist and now a publisher and newsletter writer, to the effect that the Manhattan Cocktail has a definite date of origin. If so, this will be one of the very few cocktails which can be nailed down as to time and place of birth. The Gibbs' version, which in turn is from sources he labels as his "research department," declares that on a memorable December 29, 1874, evening at the Manhattan Club, "in the old A. T. Stewart Mansion--now the Empire State Blg.," a testimonial dinner was held in honor of Samuel J.Tilden. This is the Tilden, history-wise readers will recall, who received a majority vote of the U. S. A. when Presidential candidate, but was defeated by the electoral college set-up. Official notes on the banquet alluded to declare that the dinner was preceded by a drink made of "American Whiskey, Italian Vermouth and Angostura Bitters." It proved so popular that club members asked for it again and again, hence became known as the Manhattan Cocktail.
This reads well but we must remain a bit dubious. For instance, it is quite probable that the drink was served before that December 29th evening in the Manhattan clubrooms--it may have been the house drink of several years. And old bar guides, one that we have being originally printed in 1860, list many a Manhattan Cocktail, so the name antedates the event Mr. Gibbs speaks of.
Many early Manhattans called for a dash of this or that--absinthe, or orange bitters or even curacao. Harry Johnson stipulated a twist of lemon peel as the garnish, back in the 1870's, in contrast to today's maraschino cherry garnish. The drink was evidently a vermouth and whiskey combination, but had local variation


1946 - From "The Stork Club Bar Book" by Lucius Beebe
Manhattan Cocktail
2/3 oz rye whisky
1/3 oz Italian vermouth
Decorate with maraschino cherry, stir, and serve.

1948/58 - From "The Fine Art of Mixing Drinks" di David A. Embury


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 Martinis and Manhattans are sold than any other kind. In fact, if we leave out Daiquiris and Old-Fashioneds, there are more Martinis and Manhattans 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 assumption 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 probably 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 Manl1attans as set forth in most recipe books. They are as follows: 

1. 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.

2. 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 
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 268.



with different authors. Also, some recipes call for orange bitters as well as Angostura. 

3. 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. 
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: 
MANHATTAN DE LUXE 1 part Cinzano Italian Vermouth 5 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. 
As in the case of Martinis, interesting variations of the Manhattan may be effected very simply by the addition of a few dashes of cura9ao or Chartreuse. I do not recommend the addition of absinthe. If you like an absinthe·whisky combination, go whole hog on it and mix a Sazerac. 
Also, as with Martinis, Manhattans are sometimes made with different base liquors, and are then called the SCOTCH MANHATTAN, RUM MANHATTAN, BRANDY MANHATTAN, APPLEJACK MANHATT AN, etc. These are made with Italian vermouth, the various Martinis with French vermouth.



1949 - From "The Professional Mixing Guide" By Angostura-Wuppermann Corporation
Manhattan Cocktail
3 generous dashes Angostura aromatic bitters, 2/3 Rye Whisky, 1/3 Sweet Vermouth.
Put ingredients in a mixing glass filled with cracked ice, and stir until thoroughly mixed.
Strain into a cocktail glass and serve.
(To make 1 quart of Manhattan Cocktail, use 1/2 oz. Angostura aromattic bitters ; for 5 gallons use 10 oz. Angostura):


1990 - From "365 Cocktails" by Gino Marcialis - ed. 1996
Manhattan - IBA
Ingredienti
7/10 di Whisky canadese
3/10 di Vermouth rosso
2 spruzzi di Angostura bitter
Preparazione
Si prepara nel mixing glass. Il "Manhattan classico", a seconda dei gusti, si può realizzare anche con il Whiskey americano.
Coppetta cocktail, cubetti, 1 ciliegina al Maraschino, pre dinner.

1998 - From "Cocktail: The Drinks Bible for the 21st Century" by Paul Harrington
Manhattan Cocktail
2 oz rye
1/2 oz sweet vermouth
1 to 2 dashes Angostura bitters (optional)
Stir, strain, garnish with maraschino cherry.

2002 - From "Esquire Drinks" by David Wondrich
Manhattan Cocktail
Stir well with cracked ice
2 oz good rye
1 oz Italian vermouth
2 dashes Angostura bitters or orange bitters
Strain into chilled cocktail glass and garnish with [lemon] twist or maraschino cherry.

2006 - From "The Art of the Bar" by Jeff Hollinger & Rob Schwartz
"Uptown" Manhattan
2 oz bourbon (preferably Maker's Mark)
1 oz Carpano Antica sweet vermouth
Dash of Angostura bitters
Dash of orange bitters
3 brandied cherries for garnish
Orange twist for garnish.


2006 - From "Mr Boston - Platinum Edition"
Manhattan 
2 oz. Whiskey (Rey or Bourbon)
1/2 oz. Sweet Vermouth
1 Dash Angostura Bitters
Stir with ice and strain into chilled cocktail glass.
Garnish with a maraschino cherry.

Come il Bronx anche il Manhattan è un distretto di New York .
Per completare la Città mancherebbero , Queens , Brooklyn e Staten Island.

Nel ricettario Iba del 1961 si presenterà : 2/3 di Canadian Whiskey, 1/3 di Vermouth Rosso e una goccia di Angostura Bitter .
Nelle Successive cambierà.

Paese di Nascita : Stati Uniti


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