Montana (Albert Stevens Crockett, 1931)
4.1 13 ratings
Ingredients
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist.
Method
- 3 STIR all ingredients with ice.
- 4 FINE STRAIN into chilled glass.
Garnish
- 5 EXPRESS lemon zest twist over the cocktail and use as garnish.
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Flavour profile
21.8% alc./vol. · 1.6 standard drinks · 183 calories
History
A late-night sipper, this drink features brandy and fruitiness from ruby port.
Albert Stevens Crockett's 1931 book Old Waldorf Astoria Bar Days shows an equal parts recipe for this drink, which has been adapted with a greater measure of brandy, following the Montana recipe found in David A. Embury's 1948 The Fine Art of Mixing Drinks. The Montana variation is presented as "One-third Brandy One-third French Vermuth One-third Port Wine Stir; strain" This recipe, calling for three equal parts, also appears in Hyman Gale and Gerald F. Marco's 1938 book The How and When, where it is listed as: "MONTANA ⅓ Brandy ⅓ French Vermouth ⅓ Port Wine Stir well Strain in Cocktail Glass" A different proportion is given for the Montana cocktail in another source: "MONTANA 1 part French Vermouth 1 part Port Wine 4 parts Cognac Stir with large cubes of ice." This recipe is described as a compliment to the field of operations of many early patrons of the Bar.