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

Dry Manhattan

1 lump sugar 1 dash Peychaud bitters 1 dash Angostura bitters 1/3 jigger rye whiskey 1/3 jigger Italian vermouth 1/3 jigger French vermouth 1 slice lemon peel

This is mixed exactly as is the Manhattan. Must not be shaken— a brisk stirring with large lumps of ice is the proper procedure. Fine or crushed ice has a tendency to make drinks cloudy and whiskey cocktails should have a clear amber color. Put a cherry in the cocktail glass before straining in the mixture. There are cocktail quaflers who object to the sweet ness of the Manhattan made in the orthodox manner and prefer a dry Manhattan. The dryer drink is made by using a third of a jigger each of the rye, the Italian, and the French vermouths. When dropping the cherry into the cocktail glass do not include any of the sirup. Whiskey Cocktail 1 lump sugar Use a heavy-bottomed barglass and drop in a lump of sugar. Moisten with a little water, add the two bitters, then ^sh with a spoon. Put in the curagao, then the jigger of rye, and stir with several lumps of ice. Strain into the serving glass. Finally ^ist a sliver of lemon peel over the mixture. That adds the uny drop of oil necessary for the perfect result. The whiskey cocktail is one of the old-time appetizer drinks masquerading under a variety of names in dif ferent parts of the country. Follow this recipe and you will agree it's a cocktail deserving its wide popularity. Twenty-three 6-7 drops Angostura bitters 5-6 drops Peychaud bitters 1 teaspoon curajao 1 jigger rye whiskey