I made a Saratoga and a Manhattan with the same amounts of spirits, bitters and vermouth, and the housemate and I each had a half. We agreed that the Saratoga was rounder, silkier, more contemplative. The Manhattan seemed edgier, like its weight was shifted slightly forward.
I dunno that I have a preference per se except to note that for all my years in San Francisco, my feet still wanna get me everywhere in a New York minute.
- 1 oz rye
- 1 oz cognac
- 1 oz sweet vermouth
- 2 dashes Angostura Bitters
This recipe, more or less, appears in Jerry Thomas’s Bar-Tender’s Guide, as per my usual my time machine for the 19th-century cocktail, David Wondrich’s Imbibe!