THE SARATOGA

Saratoga: The 1887 Equal-Parts Brandy and Whiskey Manhattan

The first mention of the Saratoga cocktail appears in Jerry Thomas's Bar-Tender's Guide published in 1887, with the original recipe calling for 2 dashes of Angostura bitters, 1 pony of brandy, 1 pony of whiskey, and 1 pony of Vermouth Difford's GuideDrinksWorld. By the time Thomas published his second book in 1887, cocktail names had taken a decidedly different turn, with appearances of the Manhattan, Morning Glory, Martinez cocktail, and one of the first appearances of the Saratoga cocktail Small Screen Network.

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 Cocktail Party. Essentially a Manhattan that's had half of the whiskey swapped out for cognac, giving the drink a layer of posh lusciousness just beneath the whiskey's spicy edge, the Saratoga is another booze-forward old timer dating back to at least the 1880s Cocktailchronicles.

The drink represents the equal-parts cocktail tradition popular in late 19th-century bartending. While modern variations sometimes adjust proportions, the original equal-parts formula creates a harmonious blend where neither spirit dominates. The Saratoga showcases how brandy and whiskey naturally complement each other when properly balanced.

RECIPE:

1 oz rye whiskey

1 oz cognac or brandy

1 oz sweet vermouth

2 dashes Angostura bitters

Method:

1. Add whiskey, cognac, vermouth, and bitters to mixing glass with ice

2. Stir until well chilled

3. Strain into chilled coupe or cocktail glass

4. Garnish with lemon twist