1888 Manhattan

The earliest versions of the Manhattan resemble quite closely the original Cocktail (spirits, sugar, water, bitters) and feature a split base of rye and Italian (sweet) vermouth. This is an excellent example, taken from the second edition of Harry Johnson’s Bartenders’ Manual.

INGREDIENTS

1¼ oz. rye (or bourbon)
1¼ oz. sweet vermouth
1 teaspoon Curaçao
½ teaspoon rich demerara syrup
2 dashes aromatic bitters
Lemon twist, for garnish

ABV LEVEL

Combine everything in a mixing glass. Fill three-quarters with ice and stir for 20 seconds. Strain into a stemmed cocktail glass. Express a lemon twist atop and garnish with it, or discard.