This one is taken from Harry Johnson’s New & Improved Bartender’s Manual, 1882. Harry even advises on the addition of absinthe: “It is for the customer to decide, whether to use absinthe or not. This is a very popular drink at the present day. It is the bartender’s duty to ask the customer whether he desires his drink dry or sweet.”
The Glass: Martini or Coupe
- 1½ fl oz whiskey
- 1½ fl oz vermouth
- 1–2 dashes sugar syrup*
- 1–2 dashes orange bitters
- squeeze of lemon peel
The Instructions: “Stir up well; strain into a fancy cocktail glass; squeeze a piece of lemon peel on top, and serve.”
*To make sugar syrup, bring 1 cup sugar and 17 fl oz water to a boil in a pan, stirring constantly, then simmer for around 5 minutes until the sugar is dissolved. Let cool completely, then store for up to a month in the refrigerator in a glass jar with a tight-fitting lid.
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