How to Make
Combine all ingredients in a mixing glass. Stir ingredients, and strain into a chilled cocktail glass. Garnish with a lemon twist.
Recipe first published in Jerry Thomas' The Bar-Tenders Guide in 1887.
Makes one drink:
- 3/4 ounce Bourbon (preferred Bottled in Bond or Cask-strength)
- 3/4 ounce Brandy (Cognac or Armagnac)
- 3/4 ounce Sweet Vermouth (Carpano Antica Formula)
- 2 dashes of Angostura Bitters
- Bar Spoon
- Cocktail Glass
- Julep Strainer
- Mixing glass
If you're already into Manhattans, this is a smooth and tasty alternative. The French Cognac mellows the spicy rye, and whatever coup happens in your mouth at that time is phenomenal.