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.
Stir all ingredients with ice. Strain into a chilled cocktail or coupe glass. Garnish with a wheel of lemon.
- Saratoga recipe at The Washington Post