Metropolitan
The Metropolitan: The 1884 Brandy Manhattan That Predates Its Whiskey Cousin
The earliest known reference to the Metropolitan is from O.H. Byron's "Modern Bartenders' Guide," which was published in New York in 1884 and is the same source that also gives us some of the earliest full recipes for the Manhattan PUNCH. Byron's Metropolitan called for two parts French vermouth to one part brandy, with a few dashes each of gum syrup and Angostura bitters PUNCH.
A decade later, George Kappeler turned it into an equal-parts drink and added a lemon twist PUNCH. Kappeler also introduced a variation called the Metropole that swapped Angostura for Peychaud's bitters and changed the garnish to a cherry.
The Metropolitan is essentially a brandy-based version of the Manhattan, though it includes simple syrup which the traditional Manhattan typically omits. The drink showcases brandy or cognac alongside sweet vermouth, creating a smooth, spirit-forward cocktail with added sweetness from the syrup. The Angostura bitters provide aromatic depth and complexity.
The cocktail is often confused with a 1990s vodka drink of the same name created by Chuck Coggins in New York City, which uses blackcurrant vodka and cranberry juice. However, the original 1884 Metropolitan is a completely different drink and represents late 19th-century American cocktail culture when vermouth-based drinks were gaining popularity.
RECIPE:
2 oz brandy or cognac
1 oz sweet vermouth
¼ oz simple syrup
2 dashes Angostura bitters
Lemon twist for garnish
Method:
Add brandy, sweet vermouth, simple syrup, and bitters to mixing glass with ice
Stir well for 20-30 seconds until chilled
Strain into chilled cocktail glass
Express lemon twist over drink and use as garnish