I cannot find my old favorite cocktail book called Barflies and Cocktails,by Harry McElhone…(the Harry of the well known Harry’s New York Bar in Paris) This little gem was written, I believe, in the roaring twenties. I may have to order a new copy.

I still drink a close adaptation from Harry’s book, taught to me by my parents. This was our traditional Thanksgiving Day libation, after the hunt, a woodland hike or the football game. we lived in a cool climate, often snowing in November, near Manhattan. I love the deep, rich, mahogany hue of this old New York favorite.

Harry’s Bar Manhattan…serves one

1 1/2 ounces rye whiskey
1 ounce dry vermouth
1 teaspoon lemon juice
1 teaspoon grenadine
few dashed orange bitters

Combine ingredients in a cocktail shaker with ice, shake well, strain into a chilled Manhattan (martini) glass and serve. Garnish with a lemon twist or red cherry.

Just thinking of this traditional cocktail makes me long to put on a black dress, high heels and red lipstick.

The New Times recently reprinted a version of this Manhattan cocktail.

Brenda Hill
Author: Brenda Hill

As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.