Dry Manhattan Cocktail

Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm (1906, p.36)

2 dashes	orange bitters — Orange bitters	base
2 liqueur-glasses	rye whiskey — Rye whiskey	base
1 dash	Angostura bitters	bitter
1 liqueur-glass	dry vermouth — French vermouth	modifier

Fill the mixing glass with ice, stir well, strain into a cocktail glass, twist in lemon peel, and serve.

Garnish: Lemon peel and stuffed olive

Ice: Ice

The World's Drinks and How to Mix Them by Hon. Wm Boothby (1908, p.26) — Boothby 1908

1 twist	lemon peel — lemon peel	acid
0.5 jigger	Whiskey — whiskey	base
2 drop	Angostura bitters	bitter
2 dash	orange bitters	bitter
0.5 jigger	dry vermouth — French vermouth	modifier

Garnish: Twist of lemon peel; olive, pimola, or French hazelnuts optional on the side

Ice: Ice

Nose: Dry vermouth herbs and lemon sit ahead of the whiskey.
Palate: The drier vermouth makes the drink leaner and more tensile than the sweet-vermouth Manhattan branch, without stripping away the aromatic structure.
Finish: The finish is crisp, spicy, and lightly citric.
Summary: A pre-war dry Manhattan branch that makes the drink feel closer to the Martini field.

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