The Montana Cocktail is a Martini variation in which the gin is replaced by sloe gin. It was published by Harry Johnson and is probably the oldest cocktail prepared with sloe gin that we could find.
45 ml Plymouth sloe gin 45 ml Dolin Blanc vermouth 1,25 ml Duplais Verte absinthe 4 Dash Boker’s bitters Preparation: Stirred.
Harry Johnson first published the Montana Cocktail in the 1900 edition of his work “The New and Improved Illustrated Bartenders’ Manual”. For him, it is a mixed drink of sloe gin, French vermouth, bitters and anisette. We, on the other hand, think it is better with a real absinthe, which is why we have adapted the recipe.
Harry Johnson’s specifications are the oldest, so his recipe is that of the “only correct” Montana Cocktail, as this is where the oldest naming rights lie. This is important to know, because there are numerous other, different mixed drinks with the same name.
The Montana Cocktail may be named after the American state of the same name, which is located in the north-west of the USA, on the border with Canada. In 1889, Montana became the 41st state to be admitted to the USA. [3] However, it could also be named after a town called Montana or a person with this surname. [4]
The Montana Cocktail is the oldest cocktail we could find that uses sloe gin. Only the Sloe Gin Rickey, published in Wehman’s Bartenders’ Guide in 1891, is probably even older.
Other mixed drinks with the same name
In the same year as Harry Johnson, i.e. 1900, William T. Boothby states: “This name has been applied to bottled Pousse Café which is kept in second-class bars, or in establishments where incompetent or lazy bartenders are employed.” What an interesting thought – to offer bottled pousse cafés. A pousse café is a drink in which individual ingredients are layered on top of each other, usually in a guest glass, without mixing, the resulting horizontal layers usually being of different colours.
In 1902, a recipe is published consisting only of French vermouth, bitters and anisette.
Los Angeles Herald, Vol. 23, Nummer 365, 1. October 1905. [1]
1905 is written in the Los Angeles Herald: “Gen. Nogi presented us with a case of champagne as his contribution, but we were determined to have the wine list complete, so we sent to Dalny for claret and sherry and liquor. We found nowhere ingredients for a starter. So we stirred some eggs, condensed milk and sugar into the two remaining quarts of our medicinal brandy and called it ‘Montana cocktail’.” [1]
In 1908, The Wallace Miner published part of “The Port of Missing Men” by Meredith Nicholson. It states: “May I summon a Montana cocktail? You taught me the ingredients once – three dashes orange bitters, two dashes acid phosphate, half a jigger of whisky and half a jigger of Italian vermouth. You undermined the constitutions of half Montana with that mess.”[2]
For Jacques Straub, the Montana Cocktail 1913 is a preparation of brandy, French vermouth, port, bitters and anisette. In 1920, Mazzon Ferruccio prepared the Montana Cocktail from white vermouth, gin, curaçao, sugar and bitters. In 1935, O. Blunier prepared the Montana Cocktail from French vermouth, gin, maraschino and bitters. There is also a Montana Club cocktail that is remarkably similar, consisting of French vermouth, brandy, anisette and bitters.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 261. Montana Cocktail.
(Use a large bar glass.) 3/4 glass full of fine-shaved ice; 2 or 3 dashes of anisette; 2 or 3 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Sloe gin; Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon peel on top and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #183. Montana.
This name has been applied to bottled Pousse Café which is kept in second- class bars, or in establishments where incompetent or lazy bartenders are employed.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 17. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. Qne-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. One-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 36. Montana Club Cocktail.
Use large bar glass, half full of ice. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 2 dashes Anisette. 1/2 jigger French vermouth. 1/2 jigger California brandy. Stir with spoon ; strain in cocktail glass; put in olive, and serve.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. One-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1908 Jacob Abraham Grohusko: jack’s Manual. Seite 43. Montana Club Cocktail.
Use large bar glass, half full of ice 2 dashes Angostura bitters 2 dashes Anisette 1/2 jigger Chappaz French Vermouth 1/2 jigger California brandy. Stir with spoon; strain in cocktail glass, put in olive and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis, 2 Dashes Anisette, 2 „ Angostura-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sloe-Gin. Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
… Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas, presse das Öl aus einem Stückchen Zitronenschale hinein, füge eine Kirsche hinzu und serviere.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. One-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Montana Club Cocktail.
(Use large bar glass, half full of ice.) 2 dashes Angostura bitters 2 dashes Anisette 50% French Vermouth 50% brandy. Stir with spoon; strain in cocktail glass, put in olive and serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. One-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1912 John H. Considine: The Buffet Blue Book. #136. Montana Club Cocktail.
Use large bar glass half full of ice; 2 dashes Abbott‘s Bitters, 2 dashes anisette, 1/2 jigger French vermouth, 1/2 jig- ger California brandy. Stir with spoon, strain in cocktail glass, put in olive, and serve.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 23. Montana Cocktail.
(Use large bar glass.) 3/4 full of shaved ice; 2 dashes anisette; 2 dashes bit- ters; 1/2 wineglass French vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1913 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis, 2 Dashes Anisette, 2 „ Angostura-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sloe-Gin. Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
3 — 4 Stückchen Kristalleis, 2 Dashes Angostura-Bitters, 2 „ Maraschino, 1 Cocktailglas Sherry. Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine Kirsche hinzu und serviere.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 145. Montana-Cocktail.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 33. Montana Cocktail.
1/4 Jigger French Vermouth. 1/2 Jigger Brandy. 2 Dashes Port Wine. 2 Dashes Angostura Bitters. 2 Dashes Anisette. Shake well.
1914 Jacques Straub: Drinks. Seite 32. Montana Cocktail.
1/4 jigger French vermouth. 1/2 jigger brandy. 2 dashes port wine. 2 dashes Angostura bitters. 2 dashes anisette. Shake well.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Montana Club Cocktail.
Use large glass, half full of ice. 2 dashes Anisette 50% French Vermouth 50% Brandy Stir with spoon, strain in Cocktail glass, put in olive and serve.
1920 Anonymus: Good Cheer. Seite 17. Montana Cocktail.
1/4 shot French vermouth. 1/2 shot brandy. 2 dashes port wine. 2 dashes Angostura bitters. 2 dashes anisette. Shake well.
1920 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis, 2 Dashes Anisette, 2 „ Angostura-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sloe-Gin. Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine Kirsche hinzu und serviere.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 19. Montana Cocktail.
Il bicchiere a metà pieno di ghiaccio e aggiunge levi: 1 cucchiaino di zucchero 1 cucchiaino di Curacao 4 goccie d’Angostura 1/3 di un bicchiere a marsala di Stoc- Gin 2/3 di bicchiere a cocktail di Vermouth bianco. Rimescolate bene e versate in un bic- chiere a cocktail spremendovi dentro la buccia di limone e servite con paglie.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 48. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French Vermouth, 1/2 Sloe Gin. Shake well, and strain into cocktail glass, and squeeze lemon peel on top.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 39. Montana-Cocktail.
3-4 Stückchen Kristalleis, 2 Dashes Anisette, 2 „ Angostura-Bitters, 1/2 Cocktailglas französischen Vermouth, 1/2 „ Sloe-Gin. Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry-Cocktail.
3-4 Stückchen Kristalleis, 2 Dashes Angostura-Bitters, 2 „ Maraschino, 1 Cocktailglas Sherry. Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas, presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine Kirsche hinzu und serviere.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 63. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French Vermouth, 1/2 Sloe Gin. Shake well, and strain into cocktail glass, and squeeze lemon peel on top.
1927 Anonymus: El arte de hacer un cocktail. Seite 49. Montana.
1927 Harry McElhone: Barflies and Cocktails. Seite 46. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French Vermouth, 1/2 Sloe Gin. Shake well, and strain into cocktail glass, and squeeze lemon peel on top.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 65. Montana Cocktail.
1927 Piero Grandi: Cocktails. Seite 44. Montana Cocktail.
2 gouttes d’Anisette, 3 gouttes de Campari Bit- ters, 1/2 Vermouth Français, 1/2 Sloe Gin. Mé- langez bien dans un verre à Cocktail, ajoutez le jus d’un peu de pelure de citron.
1928 Pedro Chicote: Cocktails. Seite 182. Montaña-Cocktail.
Prepárese en cocktelera: Hielo picado. 1/4 de copita de vermut francés. 1/2 copita de coñac. 1/4 de copita de Oporto. Unas gotas de Angostura. Agítese y sírvase en copa de cocktail.
1930 F. Koki: Cocktails. Montana-Cocktail.
Gebrauche ein Barglas mit Eis. 2 Dashes Anisette-Brizard, 2 ” Angostura-Bitters, 1/2 Cocktailglas franz. Vermouth, 1/2 ” Dry-Gin. Mische mit einem Barlöffel, presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine Kirsche hinzu u. serviere m. Strohhalm.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 53. Montana Cocktail.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French Vermouth, 1/2 Sloe Gin. Shake well and strain into cocktail glass, and squeeze Lemon Peel on top.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 25. Montata Cocktail.
Fill the bar glass half full of broken ice and add: 3 dashes of Anisette 2 dashes of Angostura 1/2 glass of Gin 1/2 glass of French Vermouth. Stir up and strain into a cocktail glass, add a cherry, squeeze lemon peel on top.
1930 Pedro Chicote: La ley mojada. Seite 194. Montaña-Cocktail.
Prepárese en cocktelera: Hielo picado. 1/4 de copita de vermut francés. 1/2 copita de coñac. 1/4 de copita de Oporto. Unas gotas de Angostura. Agítese y sírvase en copa de cocktail.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 150. Montana.
A compliment to the field of operations of many early patrons of the Bar.
One-third Brandy One-third French Vermuth One-third Port Wine Stir; strain
1931 John: „Happy Days!“. Seite 55. Montana Cocktail.
Use large glass, half full of ice Two dashes Anisette 50 per cent French Vermouth 50 per cent Brandy. Stir with spoon, strain in cocktail glass, put in olive and serve.
1932 James A. Wiley: The Art of Mixing. Seite 27. Montana Cocktail.
With 2 dashes of Anisette, 3 dashes orange bit- ters, 1/2 French Vermouth and 1/2 Gin under cover with a load of ice it’s up to the shaker; afterward pour and squeeze a curl of lemon on top.
1933 Anonymus: Lest We Forget. Seite 12. Montana Cocktail.
Use large bar glass. Three-quarters full of shaved ice. Two dashes Anisette. Two dashes bitters. One-half wine-glass French Vermouth. Stir with spoon, strain in cocktail glass, and serve, after squeezing piece of lemon peel on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 93. Montana Cocktail.
2 dashes of Anisette, 1/2 French Vermouth, 3 dashes Orange Bitters, 1/2 Sloe Gin.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 15. Montana Club Cocktail.
Use large bar glass halffull of ice. 2 dashes of Angostura bitters 2 dashes of anisette 1/2 jigger of Chappaz French vermouth 1/2 jigger of California brandy Stir with spoon, strain into cocktail glass, put in olive, and serve.
1933 Harry Todd: Mixer’s Guide. Seite 37. Montana Club Cocktail.
Use large glass, half full of ice. Two dashes Anisette. One pony French Vermouth. One pony Brandy. Stir with spoon, strain in cocktail glass, add olive and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 83. Montana Club Cocktail.
Use large glass, half full of ice. 2 dashes anisette 50% dry vermouth 50% brandy Stir with spoon, strain into cocktail glass, put in an olive, and serve.
1934 A. T. Neirath: Rund um die Bar. Seite 201. Montana Cocktail.
. 2 D. Angostura Originalrezept von 2 D. Pernod Carl A. Seutter. 1/2 Franz. Vermouth . 1/2 Sloe Gin . M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenzeste]
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 36. Montana Cocktail.
1/4 jigger French Vermouth 2 dashes Angostura 1/2 jigger Brandy Bitters 2 dashes Port Wine 2 dashes Anisette . Shake well
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 109. Montana Cocktail.
(Use large bar glass.) 3/4 full of shaved ice. 2 dashes anisette. 2 dashes bitters. 1/2 wine-glass French vermouth. Stir with spoon, strain in cocktail glass and serve, after squeez- ing piece of lemon peel on top.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 261. Montana Cocktail.
(Use alarge bar glass.) 3/4 glass full of fine-shaved ice; 2 or 3 dashes of anisette; 2 or 3 dashes of bitters (Boker’s genuine only); 1/2 wine glass of French vermouth; 1/2 wine glass of Sloe gin; Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon peel on top and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 71. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French Vermouth, 1/2 Sloe Gin. Shake well, and strain into cocktail glass, and squeeze Lemon Peel on top.
1934b Tom and Jerry: How to Mix Drinks. Seite 109. Montana Cocktail.
(Use large bar glass.) 3/4 full of shaved ice. 2 dashes anisette. 2 dashes bitters. 1/2 wine-glass French vermouth. Stir with spoon, strain in cocktail glass and serve, after squeez- ing piece of lemon peel on top.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 61. Montana.
One-third Brandy One-third French Vermouth One-third Port Wine (Stir) A compliment to the field of operations of many early patrons of the Bar.
1935 O. Blunier: The barkeeper’s Golden Book. Seite 119. Montana.
1/2 French Vermouth 1/2 Gin 2 ds. Maraschino 2 ds. Orange Bitter squeeze Lemon peel
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 49. Montana Cocktail.
1/4 PICARD vermouth. 1/2 brandy. Drops of Angostura. Drops of Port wine. Drops of anissete. Shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 110. Montana Cock-Tail.
Cuarta parte vermouth CAZALIS & PRATS. Media parte coñac TRES COPAS. Gotas Angostura. Gotas vino Oporto. Gotas anisete. Bien batido.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Montana.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 127. Montana Cocktail.
1/3 Brandy 1/3 French Vermouth 1/3 Port Wine Stir well Strain into Cocktail Glass
1946 Bill Kelly: The Roving Bartender. Seite 37. Montana Cocktail.
1/4 oz. Anisette 2 dashes orange bitters 3/4 oz. French Vermouth 3/4 oz. sloe gin Stir. Lemon peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 170. Montana.
1 part Freneh Vermouth 1 part Port Wine 4 parts Cognac Stir with large cubes of ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 22. Montana Club Cocktail.
Use large bar glass half full of ice 2 dashes of Angostura bitters 2 dashes of anisette 1/2 jigger of Chappaz French vermouth 1/2 jigger of California brandy Stir with spoon, strain into cocktail glass, put in olive, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 390. Montana.
1/4 vermouth francés. 1/2 coñac. Gotas de Angostura. Gotas de Vino de Oporto. Gotas de Anisette. Hielo. Bien batido, cuéle- se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 79. Montana Cocktail.
1/2 oz. brandy 1/2 oz. French vermouth . 1/2 oz. port wine Stir with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 400. Montana-Cocktail.
2 d. Anisette, 3 d. Curaçao-Orangelikör, 1/3 franz. Ver- mouth, 2/3 Gin. Schütteln und in grosses Glas seihen. Man presse das Aroma aus einem Stückchen Zitronen- schale darauf.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 38. Montana.
Due spruzzi di Anisetta Meletti, 3 spruzzi di Bitter d’arancio, 1/2 Vermouth francese, 1/2 Old Rider’s Gin. Scuotere bene e colare. Servire con buccia di limone.
1953 Anonymus: Manual del bar. Seite 218. Montana.
. 2 golpes de Anissette Refrescado. 35 gramos de Cognac. Servido en copa de 35 gramos de Vermouth Fran- 80 gramos. cés.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Montana.
• Revolver los ingredientes en el vaso mezcla- dor junto con 2 cubos de hielo. • Colar y servir con 1 cubo de hielo en vasos de 120 gramos.
1963 Luigi Veronelli: I cocktails. Seite 195. Montana Cocktail.
1 bicchiere e 1/3 di cognac o brandy 1/3 di bicchiere di porto bianco 1/3 di bicchiere di vermouth dry ghiaccio a cubetti Introdurre qualche cubetto di ghiaccio nel mixer. Versare il cognac, il porto e il vermouth dry. Mescolare piuttosto forte usando l’apposito cucchiaio, lasciar riposare uno o due secondi, riprendere infine a mescolare ma lentamente. Servire subito.
1964 Anonymus: Manual del bar. Seite 218. Montana.
. 2 golpes de Anissette. Refrescado. 35 gramos de Cognac. Servido en una copa 35 gramos de Vermouth Fran- de 80 gramos. cés.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Montana.
1977 Stan Jones: Jones’ Complete Barguide. Seite 342. Montana.
Cocktail Glass Stir 1-1/2 oz Cognac 1/2 oz dry vermouth 1/2 oz port (Variation – Use equal parts of each ingrédient)
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 101. Montana. 45 ml Sloe Gin; 45 ml Noilly Prat Dry Vermouth; 3 dashes Anisette (Akkar, Ouzo, or Raki); 3 dashes Scrappy*s Cardamom Bitters.
45 ml Plymouth sloe gin
45 ml Dolin Blanc vermouth
1,25 ml Duplais Verte absinthe
4 Dash Boker’s bitters
Preparation: Stirred.
Harry Johnson first published the Montana Cocktail in the 1900 edition of his work “The New and Improved Illustrated Bartenders’ Manual”. For him, it is a mixed drink of sloe gin, French vermouth, bitters and anisette. We, on the other hand, think it is better with a real absinthe, which is why we have adapted the recipe.
Harry Johnson’s specifications are the oldest, so his recipe is that of the “only correct” Montana Cocktail, as this is where the oldest naming rights lie. This is important to know, because there are numerous other, different mixed drinks with the same name.
The Montana Cocktail may be named after the American state of the same name, which is located in the north-west of the USA, on the border with Canada. In 1889, Montana became the 41st state to be admitted to the USA. [3] However, it could also be named after a town called Montana or a person with this surname. [4]
The Montana Cocktail is the oldest cocktail we could find that uses sloe gin. Only the Sloe Gin Rickey, published in Wehman’s Bartenders’ Guide in 1891, is probably even older.
Other mixed drinks with the same name
In the same year as Harry Johnson, i.e. 1900, William T. Boothby states: “This name has been applied to bottled Pousse Café which is kept in second-class bars, or in establishments where incompetent or lazy bartenders are employed.” What an interesting thought – to offer bottled pousse cafés. A pousse café is a drink in which individual ingredients are layered on top of each other, usually in a guest glass, without mixing, the resulting horizontal layers usually being of different colours.
In 1902, a recipe is published consisting only of French vermouth, bitters and anisette.
1905 is written in the Los Angeles Herald: “Gen. Nogi presented us with a case of champagne as his contribution, but we were determined to have the wine list complete, so we sent to Dalny for claret and sherry and liquor. We found nowhere ingredients for a starter. So we stirred some eggs, condensed milk and sugar into the two remaining quarts of our medicinal brandy and called it ‘Montana cocktail’.” [1]
In 1908, The Wallace Miner published part of “The Port of Missing Men” by Meredith Nicholson. It states: “May I summon a Montana cocktail? You taught me the ingredients once – three dashes orange bitters, two dashes acid phosphate, half a jigger of whisky and half a jigger of Italian vermouth. You undermined the constitutions of half Montana with that mess.” [2]
For Jacques Straub, the Montana Cocktail 1913 is a preparation of brandy, French vermouth, port, bitters and anisette. In 1920, Mazzon Ferruccio prepared the Montana Cocktail from white vermouth, gin, curaçao, sugar and bitters. In 1935, O. Blunier prepared the Montana Cocktail from French vermouth, gin, maraschino and bitters. There is also a Montana Club cocktail that is remarkably similar, consisting of French vermouth, brandy, anisette and bitters.
Sources
Historical recipes
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 261. Montana Cocktail.
(Use a large bar glass.)
3/4 glass full of fine-shaved ice;
2 or 3 dashes of anisette;
2 or 3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Sloe gin;
Stir up well with a spoon, strain into a cocktail
glass; squeeze a piece of lemon peel on top and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #183. Montana.
This name has been applied to bottled Pousse Café which is kept in second-
class bars, or in establishments where incompetent or lazy bartenders are
employed.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 17. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
Qne-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and
serve, after squeezing piece of lemon peel on top.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and
serve, after squeezing piece of lemon peel on top.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 36. Montana Club Cocktail.
Use large bar glass, half full of ice.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
2 dashes Anisette.
1/2 jigger French vermouth.
1/2 jigger California brandy.
Stir with spoon ; strain in cocktail glass;
put in olive, and serve.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and
serve, after squeezing piece of lemon peel on top.
1908 Jacob Abraham Grohusko: jack’s Manual. Seite 43. Montana Club Cocktail.
Use large bar glass, half full
of ice
2 dashes Angostura bitters
2 dashes Anisette
1/2 jigger Chappaz French
Vermouth
1/2 jigger California brandy.
Stir with spoon; strain in
cocktail glass, put in olive and
serve.
1909 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis,
2 Dashes Anisette,
2 „ Angostura-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sloe-Gin.
Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
…
Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas,
presse das Öl aus einem Stückchen Zitronenschale hinein, füge eine
Kirsche hinzu und serviere.
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and
serve, after squeezing piece of lemon peel on top.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Montana Club Cocktail.
(Use large bar glass, half full of ice.)
2 dashes Angostura bitters
2 dashes Anisette
50% French Vermouth
50% brandy.
Stir with spoon; strain in cocktail glass, put in olive and
serve.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 145. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass, and
serve, after squeezing piece of lemon peel on top.
1912 John H. Considine: The Buffet Blue Book. #136. Montana Club Cocktail.
Use large bar glass half full of ice; 2
dashes Abbott‘s Bitters, 2 dashes anisette,
1/2 jigger French vermouth, 1/2 jig-
ger California brandy. Stir with spoon,
strain in cocktail glass, put in olive, and
serve.
1913 Bartender’s Association of America: Bartenders’ Manual. Seite 23. Montana Cocktail.
(Use large bar glass.) 3/4
full of shaved ice; 2 dashes anisette; 2 dashes bit-
ters; 1/2 wineglass French vermouth. Stir with
spoon, strain in cocktail glass, and serve, after
squeezing piece of lemon peel on top.
1913 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis,
2 Dashes Anisette,
2 „ Angostura-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sloe-Gin.
Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
3 — 4 Stückchen Kristalleis,
2 Dashes Angostura-Bitters,
2 „ Maraschino,
1 Cocktailglas Sherry.
Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas, presse
den Saft aus einem Stückchen Zitronenschale hinein, füge eine Kirsche
hinzu und serviere.
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 145. Montana-Cocktail.
Mischglas mit 3—4 Stck. Eis, 2 Spritzer
Angostura, 1 Sritzer Anisette, 1/2 Cocktailglas franz.
Vermouth, 1/2 Cocktailglas Sloe-Gin, rühren, in Cock-
tailglas seihen, Kirsche, Citronenspirale.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 33. Montana Cocktail.
1/4 Jigger French Vermouth.
1/2 Jigger Brandy.
2 Dashes Port Wine.
2 Dashes Angostura Bitters.
2 Dashes Anisette.
Shake well.
1914 Jacques Straub: Drinks. Seite 32. Montana Cocktail.
1/4 jigger French vermouth.
1/2 jigger brandy.
2 dashes port wine.
2 dashes Angostura bitters.
2 dashes anisette. Shake well.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 59. Montana Club Cocktail.
Use large glass, half full of ice.
2 dashes Anisette
50% French Vermouth
50% Brandy
Stir with spoon, strain in Cocktail glass, put in olive and
serve.
1920 Anonymus: Good Cheer. Seite 17. Montana Cocktail.
1/4 shot French vermouth.
1/2 shot brandy.
2 dashes port wine.
2 dashes Angostura bitters.
2 dashes anisette. Shake well.
1920 Carl A. Seutter: Der Mixologist. Seite 39. Montana-Cocktail.
3—4 Stückchen Kristalleis,
2 Dashes Anisette,
2 „ Angostura-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sloe-Gin.
Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry Cocktail.
Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas,
presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine
Kirsche hinzu und serviere.
1920 Mazzon Ferruccio: Guida del barman mixer. Seite 19. Montana Cocktail.
Il bicchiere a metà pieno di ghiaccio e
aggiunge levi:
1 cucchiaino di zucchero
1 cucchiaino di Curacao
4 goccie d’Angostura
1/3 di un bicchiere a marsala di Stoc-
Gin
2/3 di bicchiere a cocktail di Vermouth
bianco.
Rimescolate bene e versate in un bic-
chiere a cocktail spremendovi dentro la
buccia di limone e servite con paglie.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 48. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters,
1/2 French Vermouth, 1/2 Sloe Gin.
Shake well, and strain into cocktail glass, and
squeeze lemon peel on top.
1925 Carl A. Seutter: Der Mixologist. Illustriertes internationales Getränkebuch. Seite 39. Montana-Cocktail.
3-4 Stückchen Kristalleis,
2 Dashes Anisette,
2 „ Angostura-Bitters,
1/2 Cocktailglas französischen Vermouth,
1/2 „ Sloe-Gin.
Verfahre wie beim Sherry-Cocktail.
Seite 38. Sherry-Cocktail.
3-4 Stückchen Kristalleis,
2 Dashes Angostura-Bitters,
2 „ Maraschino,
1 Cocktailglas Sherry.
Mische mit einem Barlöffel, seihe das Getränk in ein Cocktailglas,
presse den Saft aus einem Stückchen Zitronenschale hinein, füge eine
Kirsche hinzu und serviere.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 63. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters,
1/2 French Vermouth, 1/2 Sloe Gin.
Shake well, and strain into cocktail glass, and
squeeze lemon peel on top.
1927 Anonymus: El arte de hacer un cocktail. Seite 49. Montana.
1/4 vermouth francés.
1/2 Domecq Fundador.
2 gotas vino Oporto.
2 gotas Angostura.
2 gotas anisete.
Bátase bien.
1927 Harry McElhone: Barflies and Cocktails. Seite 46. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters, 1/2 French
Vermouth, 1/2 Sloe Gin.
Shake well, and strain into cocktail glass, and squeeze
lemon peel on top.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 65. Montana Cocktail.
1 jet Anisette Marie Brizard, 2 jets
Orange Bitters, 1/3 Vermouth Noilly Prat,
2/3 Gin.
1927 Piero Grandi: Cocktails. Seite 44. Montana Cocktail.
2 gouttes d’Anisette, 3 gouttes de Campari Bit-
ters, 1/2 Vermouth Français, 1/2 Sloe Gin. Mé-
langez bien dans un verre à Cocktail, ajoutez
le jus d’un peu de pelure de citron.
1928 Pedro Chicote: Cocktails. Seite 182. Montaña-Cocktail.
Prepárese en cocktelera:
Hielo picado.
1/4 de copita de vermut francés.
1/2 copita de coñac.
1/4 de copita de Oporto.
Unas gotas de Angostura.
Agítese y sírvase en copa de cocktail.
1930 F. Koki: Cocktails. Montana-Cocktail.
Gebrauche ein Barglas mit Eis.
2 Dashes Anisette-Brizard,
2 ” Angostura-Bitters,
1/2 Cocktailglas franz. Vermouth,
1/2 ” Dry-Gin.
Mische mit einem Barlöffel, presse den Saft aus einem Stückchen
Zitronenschale hinein, füge eine Kirsche hinzu u. serviere m. Strohhalm.
1930 Gerardo Corrales: Club de Cantineros de la Republica de Cuba. Manual Oficial. Seite 53. Montana Cocktail.
1/4 vermouth Francés.
1/2 cognac.
Gotas Angostura.
Gotas vino Oporto.
Gotas anisete. Bien batido.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 61. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters,
1/2 French Vermouth, 1/2 Sloe Gin.
Shake well and strain into cocktail glass, and
squeeze Lemon Peel on top.
1930 Knut W. Sundin: Two Hundred Selected Drinks. Seite 25. Montata Cocktail.
Fill the bar glass half full of broken ice and add:
3 dashes of Anisette
2 dashes of Angostura
1/2 glass of Gin
1/2 glass of French Vermouth.
Stir up and strain into a cocktail glass, add
a cherry, squeeze lemon peel on top.
1930 Pedro Chicote: La ley mojada. Seite 194. Montaña-Cocktail.
Prepárese en cocktelera:
Hielo picado.
1/4 de copita de vermut francés.
1/2 copita de coñac.
1/4 de copita de Oporto.
Unas gotas de Angostura.
Agítese y sírvase en copa de cocktail.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 150. Montana.
A compliment to the field of operations of many early
patrons of the Bar.
One-third Brandy
One-third French Vermuth
One-third Port Wine
Stir; strain
1931 John: „Happy Days!“. Seite 55. Montana Cocktail.
Use large glass, half full of ice
Two dashes Anisette
50 per cent French Vermouth
50 per cent Brandy.
Stir with spoon, strain in cocktail glass, put in
olive and serve.
1932 James A. Wiley: The Art of Mixing. Seite 27. Montana Cocktail.
With 2 dashes of Anisette, 3 dashes orange bit-
ters, 1/2 French Vermouth and 1/2 Gin under
cover with a load of ice it’s up to the shaker;
afterward pour and squeeze a curl of lemon on
top.
1933 Anonymus: Lest We Forget. Seite 12. Montana Cocktail.
Use large bar glass.
Three-quarters full of shaved ice.
Two dashes Anisette.
Two dashes bitters.
One-half wine-glass French Vermouth.
Stir with spoon, strain in cocktail glass,
and serve, after squeezing piece of lemon peel
on top.
1933 Anonymus: O’Dell’s Book of Cocktails and Fancy Drinks. Seite 93. Montana Cocktail.
2 dashes of Anisette, 1/2 French Vermouth,
3 dashes Orange Bitters, 1/2 Sloe Gin.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 15. Montana Club Cocktail.
Use large bar glass halffull of ice.
2 dashes of Angostura bitters
2 dashes of anisette
1/2 jigger of Chappaz French vermouth
1/2 jigger of California brandy
Stir with spoon, strain into cocktail glass, put in olive,
and serve.
1933 Harry Todd: Mixer’s Guide. Seite 37. Montana Club Cocktail.
Use large glass, half full of ice.
Two dashes Anisette.
One pony French Vermouth.
One pony Brandy.
Stir with spoon, strain in cocktail glass, add olive and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 83. Montana Club Cocktail.
Use large glass, half full of ice.
2 dashes anisette
50% dry vermouth
50% brandy
Stir with spoon, strain into cocktail glass, put in an olive, and
serve.
1934 A. T. Neirath: Rund um die Bar. Seite 201. Montana Cocktail.
. 2 D. Angostura
Originalrezept von 2 D. Pernod
Carl A. Seutter. 1/2 Franz. Vermouth
. 1/2 Sloe Gin
. M-Gl. [Mischglas] K. [Kirsche] Z. [Zitronenzeste]
1934 Anonymus: A Life-Time Collection of 688 Recipes. Seite 36. Montana Cocktail.
1/4 jigger French Vermouth 2 dashes Angostura
1/2 jigger Brandy Bitters
2 dashes Port Wine 2 dashes Anisette
. Shake well
1934 Anonymus: The Complete Bartender’s Guide. How to Mix Drinks. Seite 109. Montana Cocktail.
(Use large bar glass.)
3/4 full of shaved ice.
2 dashes anisette.
2 dashes bitters.
1/2 wine-glass French vermouth.
Stir with spoon, strain in cocktail glass and serve, after squeez-
ing piece of lemon peel on top.
1934 Harry Johnson: The New and Improved Illustrated Bartenders‘ Manual. Seite 261. Montana Cocktail.
(Use alarge bar glass.)
3/4 glass full of fine-shaved ice;
2 or 3 dashes of anisette;
2 or 3 dashes of bitters (Boker’s genuine only);
1/2 wine glass of French vermouth;
1/2 wine glass of Sloe gin;
Stir up well with a spoon, strain into a cocktail
glass; squeeze a piece of lemon peel on top and serve.
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 71. Montana Cocktail.
2 dashes of Anisette, 3 dashes Orange Bitters,
1/2 French Vermouth, 1/2 Sloe Gin.
Shake well, and strain into cocktail glass, and
squeeze Lemon Peel on top.
1934b Tom and Jerry: How to Mix Drinks. Seite 109. Montana Cocktail.
(Use large bar glass.)
3/4 full of shaved ice.
2 dashes anisette.
2 dashes bitters.
1/2 wine-glass French vermouth.
Stir with spoon, strain in cocktail glass and serve, after squeez-
ing piece of lemon peel on top.
1935 Albert Stevens Crockett: The Old Waldorf-Astoria Bar Book. Seite 61. Montana.
One-third Brandy
One-third French Vermouth
One-third Port Wine (Stir)
A compliment to the field of operations of many early
patrons of the Bar.
1935 O. Blunier: The barkeeper’s Golden Book. Seite 119. Montana.
1/2 French Vermouth
1/2 Gin
2 ds. Maraschino
2 ds. Orange Bitter
squeeze Lemon peel
1937 Anonymus: Hotel „Lincoln“ Cock-tail Book. Seite 49. Montana Cocktail.
1/4 PICARD vermouth.
1/2 brandy.
Drops of Angostura.
Drops of Port wine.
Drops of anissete.
Shake well and serve.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 110. Montana Cock-Tail.
Cuarta parte vermouth CAZALIS &
PRATS.
Media parte coñac TRES COPAS.
Gotas Angostura.
Gotas vino Oporto.
Gotas anisete. Bien batido.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Montana.
50% French Vermouth.
50% Brandy.
2 dashes Port.
2 dashes Angostura Bitters.
2 dashes Anisette.
1937 William J. Tarling: Café Royal Cocktail Book. Montana.
1/2 French Vermouth.
1/2 Brandy.
2 dashes Port.
2 dashes Angostura Bitters.
2 dashes Anisette.
Stir.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 127. Montana Cocktail.
1/3 Brandy
1/3 French Vermouth
1/3 Port Wine
Stir well
Strain into Cocktail Glass
1946 Bill Kelly: The Roving Bartender. Seite 37. Montana Cocktail.
1/4 oz. Anisette
2 dashes orange bitters
3/4 oz. French Vermouth
3/4 oz. sloe gin
Stir. Lemon peel.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 170. Montana.
1 part Freneh Vermouth
1 part Port Wine
4 parts Cognac
Stir with large cubes of ice.
1948 George Albert Zabriskie: The Bon Vivant’s Companion or How to Mix Drinks. Seite 22. Montana Club Cocktail.
Use large bar glass half full of ice
2 dashes of Angostura bitters
2 dashes of anisette
1/2 jigger of Chappaz French vermouth
1/2 jigger of California brandy
Stir with spoon, strain into cocktail glass, put in
olive, and serve.
1948 Hilario Alonso Sanchez: El Arte del Cantinero. Seite 390. Montana.
1/4 vermouth francés.
1/2 coñac.
Gotas de Angostura.
Gotas de Vino de Oporto.
Gotas de Anisette.
Hielo. Bien batido, cuéle-
se y sírvase.
1948 Trader Vic: Bartender’s Guide. Seite 79. Montana Cocktail.
1/2 oz. brandy 1/2 oz. French vermouth
. 1/2 oz. port wine
Stir with cracked ice; strain into chilled cocktail glass.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 400. Montana-Cocktail.
2 d. Anisette, 3 d. Curaçao-Orangelikör, 1/3 franz. Ver-
mouth, 2/3 Gin. Schütteln und in grosses Glas seihen.
Man presse das Aroma aus einem Stückchen Zitronen-
schale darauf.
1951 Anonymus: L’abc per miscelare i cocktails. Seite 38. Montana.
Due spruzzi di Anisetta Meletti, 3 spruzzi di
Bitter d’arancio, 1/2 Vermouth francese, 1/2
Old Rider’s Gin.
Scuotere bene e colare. Servire con buccia di
limone.
1953 Anonymus: Manual del bar. Seite 218. Montana.
. 2 golpes de Anissette
Refrescado. 35 gramos de Cognac.
Servido en copa de 35 gramos de Vermouth Fran-
80 gramos. cés.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 58. Montana.
1/2 Brandy.
1/2 Dry Vermouth.
2 Dashes Port.
2 Dashes Angostura Bitters.
2 Dashes Anisette.
Stir and Strain.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 170. Montana.
1 part French Vermouth
1 part Port Wine
4 parts Cognac
Stir with large cubes of ice.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 74. Montana.
1/2 Brandy.
1/2 Dry Vermouth.
2 Dashes Port.
2 Dashes Angostura Bitters.
2 Dashes Anisette.
Stir and Strain.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 75. Montana.
1/2 Brandy
1/2 Dry Vermouth.
2 Dashes Port.
2 Dashes Angostura Bitters.
2 Dashes Anisette.
Stir and Strain.
1961 Anonymus: Cocktails y bocaditos. Seite 55. Montana.
(Para 2 porciones)
Vermouth francés, 1 medida – Vino oporto, 1 medida – Cognac,
4 medidas – Cubos de hielo, 3.
• Revolver los ingredientes en el vaso mezcla-
dor junto con 2 cubos de hielo.
• Colar y servir con 1 cubo de hielo en vasos
de 120 gramos.
1963 Luigi Veronelli: I cocktails. Seite 195. Montana Cocktail.
1 bicchiere e 1/3 di cognac o brandy
1/3 di bicchiere di porto bianco
1/3 di bicchiere di vermouth dry
ghiaccio a cubetti
Introdurre qualche cubetto di ghiaccio nel mixer. Versare
il cognac, il porto e il vermouth dry. Mescolare piuttosto
forte usando l’apposito cucchiaio, lasciar riposare uno o
due secondi, riprendere infine a mescolare ma lentamente.
Servire subito.
1964 Anonymus: Manual del bar. Seite 218. Montana.
. 2 golpes de Anissette.
Refrescado. 35 gramos de Cognac.
Servido en una copa 35 gramos de Vermouth Fran-
de 80 gramos. cés.
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 78. Montana.
1/2 Brandy
1/2 Dry Vermouth.
2 Dashes Port.
2 Dashes Angostura Bitters.
2 Dashes Anisette.
MIXING GLASS.
1976 Anonymus: International Guide to Drinks. Seite 59. Montana.
1/2 brandy
1/2 dry vermouth
2 dashes port
2 dashes Angostura bitters
2 dashes Anisette
Mixing glass
1977 Stan Jones: Jones’ Complete Barguide. Seite 342. Montana.
Cocktail Glass Stir
1-1/2 oz Cognac
1/2 oz dry vermouth
1/2 oz port
(Variation – Use equal parts of
each ingrédient)
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 101. Montana. 45 ml Sloe Gin; 45 ml Noilly Prat Dry Vermouth; 3 dashes Anisette (Akkar, Ouzo, or Raki); 3 dashes Scrappy*s Cardamom Bitters.
explicit capitulum
*