Entry in progress—B.P.
21 May 1893, Cleveland (OH) Plain Dealer, pg. 17, col. 2:
The Greatest of American Democratic Clubs.
The Manhattan club at Fifth avenue and Thirty-fourth street is the home of the swallowtail Democracy. To the Democratic party it is what the Union League club is to the Republican party.
(Pg. 18, cols. 2-3—ed.)
More famous drinks have been invented at the Manhattan than at any other place in the country.
None ever manufactured so so famous as the Sam Ward. This was invented by the famous Sam Ward, and is made of yellow Chartreuse, cracked ice and lemon peel. The famous Manhattan cocktail was invented at the club. This consists of equal portions of vermouth and whisky, with a dash of orange bitters. Some of the later drinks are:
Frappe New Orleans a la Graham which consists of mint, sugar and whisky.
Royal cup, which consists of a pint of champagne, a quart of Bordeaux, plain soda, one pony of brandy, one pony of maraschino, lemon juice, sugar, mint, fruits in season and a cucumber.
Manhattan cocktail a la Gilbert, consisting of American picon bitters, French vermouth and whisky.
The Manhattan cooler a la McGregor, made of lemon juice, sugar, Scotch whisky and plain soda.
The Columbus cocktail, consisting of orange bitters, acid phosphate, calisaya, whisky and a dash of curacoa.
The Brut cocktail, made of orange bitters, acid phosphate, maraschino and vermouth.
The Riding club cocktail, consisting of calisaya, lemon juice and Angostura bitters.
The Racquet cocktail, consisting of Plymouth gin, vermouth, orange bitters and creme de cacao.
The star cocktail, made of applejack, vermouth, yellow Chartreuse and cherry bounce.
The Queen Anne cocktail, made of brandy, vermouth, orange bitters and maraschino.
The Plimpton cocktail, which consists of Jamaica rum, vermouth and Angostura bitters.
The Smithtown cocktail, made of orange bitters, lemon juice, whisky and vermouth.
The Cocktail Chronicles
Posted on February 21, 2006 by Paul
And my preparation:
1 ounce apple brandy (I used Laird’s Applejack)
1 ounce sweet vermouth
3 dashes Peychaud’s or Angostura bitters (I used Peychaud’s)
2 dashes gum syrup
Stir with ice and strain into chilled cocktail glass; garnish with lemon twist.