Boothby Cocktail

Throughout the evolution of cocktails, there have been figures that set the standards for the drinking world. The Bartenders of the golden age of cocktails. One of the greats is William “Cocktail” Boothby of San Francisco. He published Cocktail Boothby’s American Bar-Tender in 1891, as a collection of classic recipes with a few of his own creations. A consummate self-promoter, Boothby’s reputation spread from San Francisco to New York and beyond. His namesake cocktail is a riff on the classic Manhattan with a few dashes of bitters and a splash of Brut Champagne. It is ever so simple in design and nothing less than brilliant in execution. Now we do not suggest that you open a bottle of premium French Champagne just to lend an ounce to a cocktail, but it does give one the opportunity to start the evening with a fantastic cocktail, followed by a few glasses of Champagne over dinner. Otherwise, we find that a well-bred Spanish Brut Cava at a fraction of the cost will suffice on a weekday evening. So, reach back in time and give the Boothby Cocktail a try.

Boothby Cocktail

In a cocktail mixing glass filled with ice add:

• 2 Ounces Rye Whiskey
• 1 Ounce Sweet Vermouth
• 2 Dashes Angostura Bitters
• 2 Drops Orange Bitters

Stir for 20 seconds to chill ingredients, then strain into a chill cocktail saucer.  Top with 1 Ounce of Chilled Champagne.  Garnish with a Maraschino cherry.