Tract · Cocktails

Spirit-forward · Stirred · Historical · complexity 2/5

Manila Cocktail

A cognac cocktail seasoned with anisette, Angostura, and grenadine.

Served in Cocktail glass.

Variants (2)

L'Art du Shaker by Dominique Migliorero (1925, p.41)

2 dashanisette — Anisettebase
1 liqueur glasscognac — Cognacbase
2 dashAngostura bitters bitter
1 wholeCherry — Cherrygarnish
2 dashGrenadine — Grenadinesweetener
  1. Stir very cold, strain into a cocktail glass, and serve with a cherry.

Garnish: Cherry

Cocktails by Pedro Chicote (1928, p.180) — Cherry and lemon garnish

7 dropsAngostura bitters — Angosturabase
1 glasscognac — Conacbase
anisette — Anisetemodifier
1 tablespoonGrenadine — Jarabe de granadinasweetener
  1. Shake and serve in a cocktail glass with a cherry and lemon peel.

Garnish: Cherry and lemon peel

Ice: Ice pieces

This matters because it preserves another named cognac-and-grenadine aromatic in the Madrid interwar field.

See also: Montiel Cocktail, Monkey Gland Cocktail