1938 Famous New Orleans Drinks and how to mix'em (3rd printing) by Stanley Clisby Arthur

Manhattan Cocktail

1 lump sugar 1 dash Peychaud bitters 1 dash Angostura bitters '/2 jigger rye whiskey Vi 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 Ae 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 httle 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- ^ally, the formula has been improved upon in New Orleans; you 11 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 hquor, 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." Twenty-two