2 Dashes Angostura Bitters.
1 Dash Syrup. (1/3 tsp Mesquite Gum Syrup)
1/2 Brandy. (1 1/2 oz Cerbois VSOP Armangac)
1/2 Italian Vermouth. (1 1/2 oz Vya Sweet Vermouth)
Shake well and strain into cocktail glass. (Rose Geranium Flowers.)
Sorry to go all “Farmers’ Market” and flowery on you. I’ve been experimenting with taking pictures outside and this picture just wasn’t working without anything else for garnish. The clusters of Geranium flowers caught my eye. They look cool, but don’t really smell or taste like anything.
It seems to me that the Brandy Manhattan has been covered at least a few times before in the Savoy Cocktail Book. I guess they are fond of them at Harvard. For what it is worth, I found the Vya Sweet Vermouth, Bitters, and Brandy in the Harvard a much better combination than the Vya, Absinthe, Mint, and Gin in the Harry’s Cocktail. It is quite an enjoyable cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.