Saratoga 1.000

Bill O'Leary

Nov 28, 2007

If you like a Manhattan, try this cocktail, which adds cognac to the mix. It became popular during the 19th-century heyday of Saratoga Springs, where New York's sporting classes retreated for horse races, gambling and leisure. This is a slight variation on the original recipe, the only difference being that the drink was to be shaken. It's much better stirred.

Servings: 1
  • Ice
  • 1 ounce rye whiskey, preferably Wild Turkey Straight 101
  • 1 ounce cognac, preferably Pierre Ferrand Ambre
  • 1 ounce sweet vermouth, preferably Martini & Rossi
  • 2 dashes Angostura bitters
  • Quarter-slice lemon, for garnish


Fill a cocktail shaker two-thirds full with ice, then add the rye whiskey, cognac, vermouth and bitters. Stir well, then strain into a martini glass. Garnish with the slice of lemon.

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Recipe Source

Adapted from bartender Jerry Thomas's 1887 recipe in "Imbibe!" by David Wondrich (Perigee Trade, 2007).

Tested by Michael Taylor.

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