Modern American Drinks by George J. Kappeler (1895, p.40) — George J. Kappeler 1895
| lemon peel — lemon-peel | acid | |
| 0.5 jigger | Whiskey — whiskey | base |
| 2 dash | Peychaud's bitters — Peyschaud or Angostura bitters | bitter |
| 0.5 jigger | sweet vermouth — Italian vermouth | modifier |
- Prepare the drink the same as Manhattan Cocktail.
- Leave out the syrup and cherry.
- Serve with lemon peel.
Garnish: Lemon peel
- Nose
- The absence of syrup and cherry lets whiskey, vermouth, and citrus read more starkly.
- Palate
- This version tightens the Manhattan toward a drier, firmer aperitif style while still remaining inside the sweet-vermouth camp.
- Finish
- The finish is cleaner, less confectionary, and more whiskey-forward than the standard form.
- Summary
- A transitional dry Manhattan showing the style beginning to move away from the sweeter social-service mode.
The key importance of this entry is that dryness has become a named service distinction rather than an accidental house variation. Kappeler records that shift explicitly.
The removal of syrup is the main structural change. It makes temperature, dilution, and vermouth quality more exposed.
Compared with the standard Manhattan Cocktail, this version is drier and stricter without yet becoming French-vermouth-based.