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All cocktails Montana (Jacques Straub, 1913)

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Montana (Jacques Straub, 1913)

Classic/vintage · Nightcap/sipping · Spirit-forward

4.0 6 ratings

Favorite

Ingredients

1 1/2 oz Cognac (brandy)
3/4 oz Dry vermouth
1/4 oz Ruby port
1/6 oz Anisette liqueur
2 dash Aromatic bitters

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist.

Method

  1. 3 STIR all ingredients with ice.
  2. 4 STRAIN into ice-filled glass.

Garnish

  1. 5 EXPRESS lemon zest twist over the cocktail and use as garnish.

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Flavour profile

24.4% alc./vol. · 1.4 standard drinks · 157 calories

History

Aniseed flavour is subtle in this alternative to a Sweet Manhattan. Use tawny port for a drier rendition.

This recipe is adapted from Jacques Straub's 1913 publication, Straub's Manual of Mixed Drinks. He included the same recipe a year later in his book, simply titled Drinks. Montana Cocktail. ¼ jigger French vermouth. 1/2 jigger brandy. 2 dashes port wine. 2 dashes Angostura bitters. 2 dashes anisette. Shake well. This recipe for the Montana is also featured in the 1930 Cuban Club de Cantineros Manual. Montana Cocktail. 1/4 vermouth Francés. 1/2 cognac. Gotas Angostura. Gotas vina Oporto. Gotas anisette. Bien batido.

Created by Jacques Straub