Harvard

You may not get smarter drinking a HARVARD, but you might definitely think you’re smarter after one or two. The Harvard is a Manhattan-style brandy-based cocktail that originated about 1895. The two wine-based ingredients of brandy and sweet vermouth give this a fruity richness while the Angostura bitters add some spice. The favored recipe here is one published by Harry Craddock in The Savoy Cocktail Book.

Requirements: brandy (cognac preferred), sweet vermouth, Angostura bitters, seltzer (optional)

• 1.5 oz. brandy
• 1.5 oz. sweet vermouth
• 2 dashes Angostura bitters
• .75 oz. seltzer (optional)

Add brandy, vermouth and bitters to an ice-filled mixing glass and stir well. Strain into a cocktail glass. A splash of soda water can be added if desired.

History: The Harvard was first published in 1985’s Modern American Drinks by George J. Kappeler. It called for equal parts brandy and sweet vermouth, bitters, and a topper of seltzer. Harry Craddock’s Savoy Cocktail Book of 1930 (my preference) omitted seltzer completely and called for a dash of simple syrup. Others later preferred the drink with an increase of brandy (2 oz.), less vermouth (1 oz.), and more seltzer.

Comments: The recipe above is very similar to a Metropolitan. When mixing the Harvard with equal parts brandy and sweet vermouth (as above), best results can be attained by using a quality sweet vermouth like Cocchi Storico di Torino, Carpano Antica, CinZano, Dolin or Martini & Rossi. Cognac is preferred. Adding a splash of seltzer is a personal choice, though many think it brightens the drink and works well with the fruitiness. I didn’t find simple syrup necessary in any scenario.

Similar Cocktails:

Manhattan — https://keetscocktails.com/manhattan-classic/

Applejack No.2 — https://keetscocktails.com/applejack-no-1/

Bensonhurst — https://keetscocktails.com/bensonhurst/

Manhattan Minute — https://keetscocktails.com/manhattan-minute-2/