2-3 dash Pineapple Syrup (1/4 oz)
2-3 dash Maraschino (1/4 oz Luxardo)
2-3 dash Boker's Bitters (Homemade, or sub Angostura)
Stir with ice and strain into a cocktail glass.
Later on Saturday, I was flipping through Harry Johnson's New and Improved Bartender's Manual. When I spotted the Saratoga Cocktail, I figured that I ought to give this version a try. The other Saratoga Cocktail espoused by Jerry Thomas won out historically for name recognition most likely because it is has a more standard formula. Perhaps Thomas' version could be considered a Manhattan with half the rye whiskey swapped for Cognac, or perhaps a precursor of the Vieux Carré, a Saratoga that gets gussied up with the addition of Peychaud's Bitters and spoon of Benedictine. Harry Johnson's recipe was more in the style of a Fancy Brandy (brandy, bitters, and Maraschino or curacao), and this style over time lost out to the more classic Old Fashioned and other types of drink.