saratoga cocktail

50% Brandy (1 1/2 oz Du Peyrat Organic Selection Cognac)
40% Regular Vermouth (1 1/4 oz Lacuesta Rojo)
10% Rye Whiskey (1/2 oz Rittenhouse Bonded)
3 dash Pineapple Syrup (1/4 oz)
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.Two Mondays ago, I was flipping through the pages of my 1933 reprint of Jack's Manual when I spotted an unique Saratoga Cocktail recipe. When looking at it more closely, it appeared like a mashup of the two better known ones: Jerry Thomas' split-base Manhattan Saratoga and Harry Johnson's Brandy Old Fashioned-like Saratoga; the only element missing here was the Maraschino in Johnson's recipe. This Saratoga began with a Cognac and cinnamon aroma. Next, grape notes filled the sip, and the swallow came through with Cognac, rye, pineapple, clove, and allspice flavors.