Saratoga

The Saratoga is essentially a Manhattan, with the base split between rye whiskey and cognac (or a good brandy), for added softness and a hint of chocolatey sweetness. It’s an antique recipe, hailing from bartender Jerry Thomas way back in 1887. Originally, it was shaken – but stirred is the way to go here, since there’s no need to water down the concoction.

Ingredients
- 1 part Rye whiskey or Bourbon
- 1 part Cognac or Brandy
- 1 part Sweet vermouth
- 2 dashes Aromatic bitters
Instructions
Stir all ingredients with ice. Strain into a chilled cocktail or coupe glass. Garnish with a wheel of lemon.


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Read more
- Saratoga recipe at The Washington Post

