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This drink — you could say it is the namesake of this publication, by the way — is attributed to William ‘Cocktail Bill’ Boothby, and only appears in the posthumous 1934 edition of his book, World Drinks and How To Mix Them, where it is titled as the 'Manhattan, Boothby'.
Making the Boothby Cocktail. Photos: Christopher Pearce
Ingredients
- 40ml Canadian Club 1858
- 20ml sweet vermouth
- 1 dash of Angostura bitters
- 1 dash of orange bitters
- 30ml champagne
Method
- Measure 40ml of Candian Club 1858 to a mixing tin.
- Add 20ml sweet vermouth.
- Put a dash of each bitters in and stir with ice until very cold.
- Strain into a chilled glass.
- Float 30ml or less of champagne on top and serve.
Adapted from World Drinks and How To Mix Them, 1934.
