Tommy Latta

Is there any chance that this cocktail was named after the Scottish-born doctor who invented the saline solution drip method for the treatment of patients? If not, it is pure coincidence that this Manhattan variation is so easy to drink, I might consider enjoying it bedside from a drip straw.

All jokes aside, I felt that the cocktail itself was a conservative approach to a Perfect Manhattan, both in the ordinary selection of ingredients and its overall size: it was rather small for a cocktail and fit neatly in a cordial glass.

After trying it, however, I recognized that there was an excellent balance of acid and sweetness. The bite of the whiskey was diminished in part because of the sugar syrup and lemon juice and also because of my choice of whiskey. I still stand by an Irish or perhaps unpeated scotch whiskey, as I think that this is an old world kind of recipe designed to make early distilled spirits more palletable for new drinkers. That would also explain the small proportions. This is a great cocktail to be swallowed in one go after a toast, a practice far more common in the British Isles even to this day.

• 1 1/2 oz. blended whiskey (Proper Twelve Irish whiskey used)
• 1/2 tsp. dry vermouth
• 1/2 tsp. sweet vermouth
• several dashes lemon juice
• several dashes sugar syrup or to taste

 Combine all ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass.