The original Harvard cocktail—equal parts Italian vermouth and brandy (plus gum syrup and Angostura bitters), stirred, strained and topped with seltzer—first appears in George J. Kappeler’s 1895 Modern American Drinks. While Sother Teague thinks the original equal-parts recipe was likely poured long, with plenty of seltzer (“similar to how we think of a spritz”), he opts for a 2-to-1 ratio of Cognac to vermouth, with a smaller portion of fizz to finish—“more like a Manhattan,” he says.
- 2 ounces Cognac
- 1 ounce sweet vermouth
- 2 dashes Angostura bitters
- 1 ounce soda water
Garnish: orange twist
- Combine all ingredients, except for the soda water, in a mixing glass over ice and stir until chilled.
- Strain into a chilled coupe or cocktail glass.
- Top with soda water.
- Garnish with an orange twist.