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Manhattan Cocktail

A cocktail of whisky and Italian vermouth with angostura, curaçao and orange bitters, shaken with crushed ice and served with an olive. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 755.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 755 (falt i det fri)

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About the dish

The recipe is no. IX in the cocktail section of the 1949 edition. It is one of the few cocktails in the book with a short method.

How to make it

  1. 1

    Mix and shake

    Mix all the ingredients and shake them with crushed ice.

  2. 2

    Serve

    Serve with an olive.

Changes from the original

The recipe appears twice (pp. 755 and 756) and has been combined; "Blend" in the original is read as "bland" (mix). "Curacao" is written curaçao. Measures are unchanged.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 755)~69% of the text changedremovedadded
2 ts angostura. teskjeer angostura 2 likørglass whisky. whisky 1 likørglass italiensk vermouth. vermouth 1 ts curaçao. teskje curacao 2 ts orangebitter. knust teskjeer orangebitter is. 1 stk oliven (til servering). Bland alle ingrediensene og Blend, ryst dem med knust is.. Server is og server med en oliven.

Note on Modernised

Oppskriften står to ganger (s. 755 og 756) og er slått sammen; «Blend» i originalen er lest som «bland». «Curacao» er skrevet curaçao. Mål er uendret.

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Frequently asked questions

What is a liqueur glass?
A small glass used to measure liquid; the book does not give its size.
Why crushed ice?
The book says the drink is shaken with crushed ice.
What is it served with?
With an olive.

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