Cognac, stirred
Palace Hotel
Barline 1h,1h,1b,cl
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 1/2 oz Cognac
- 1 1/2 oz Sweet vermouth
- 1 barspoon Orange liqueur
Stir with ice until cold, then strain.
Coupe, lemon twist.
Taste
Equal ounces and a half of cognac and sweet vermouth, grape on grape, a Manhattan ratio. One barspoon of orange liqueur is peel. No bitters. Stirred, coupe, lemon twist. A brandy Manhattan with a thin orange film.
History
No manual before 1970 prints a Palace Hotel, and Difford's, Punch, and Imbibe do not list one. The nearest parent is the Harvard, which George J. Kappeler prints in 1895 Modern American Drinks: equal brandy and Italian vermouth, gum, Angostura, and a seltzer top. Albert Stevens Crockett, in Old Waldorf Bar Days (1931), ties the name to the college on the Charles. Here the cognac and sweet vermouth stay equal and the lemon twist stays; the bitters and soda go, and a barspoon of orange liqueur takes their place.
Same shape, other bottles
The Martini family, with the bottle that changed.
- Hanky Pankygin and Fernet for cognac and orange liqueur
- Corpse Reviver No. 1with apple brandy
- Burnt Fuselagedry vermouth for sweet vermouth
- Bobby Burnsscotch and Bénédictine for cognac and orange liqueur
- So So Cocktailgin, apple brandy, and dry vermouth for cognac and sweet vermouth
- Yacht Clublight rum and apricot liqueur for cognac and orange liqueur
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.