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THE RECIPE
How to make Montana (Jacques Straub, 1913) with Cognac, Dry Vermouth, Port. See ingredients and step-by-step instructions.
Chill a cocktail coupe.
Prepare a twist of lemon zest for garnishing the cocktail.
Combine cognac, Strucchi dry vermouth, Cockburn's Ruby Soho port, anisette liqueur, and two dashes of Angostura aromatic bitters in a mixing glass.
Stir with ice to achieve proper dilution and chilling.
Strain into an ice-filled coupe glass.
Express the lemon zest twist over the cocktail, releasing its oils, and place it as a garnish.
KEEP EXPLORING
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THE RECIPE
How to make Montana (Jacques Straub, 1913) with Cognac, Dry Vermouth, Port. See ingredients and step-by-step instructions.
KEEP EXPLORING
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