Metropolitan Cocktail
Source:
Modern American Drinks
page:
39
2
lump
ice
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
3
dash
gum syrup
Substitution:
simple syrup
Ingredient: gum syrup
Also Known As: Gomme syrup What it is: SyrupAn ingredient commonly used in mixed drinks. Like bar syrups, it is a sugar and water mixture, but has an added ingredient of gum arabic which acts as an emulsifier.
2
dash
Angostura bitters
1
pony glass
brandy
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
1
pony glass
French vermouth
Substitution:
vermouth
Ingredient: French vermouth
Also Known As: Dry vermouth, White vermouth What it is: VermouthFortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinnamon, marjoram and chamomile.
1
piece
lemon
twisted peel
Two lumps of ice in a small wine-glass, add three dashes gum-syrup, two dashes Angostura bitters, one pony brandy, one pony French vermouth. Mix, take out the ice, add a small piece twisted lemon-peel.
