Metropolitan

Cocktail recipe

The Metropolitan cocktail is a classic brandy-based drink that’s been around since at least the late 19th century, rivaling the Manhattan or Martinez in terms of age and simplicity. This cocktail is a fantastic way to highlight a good bottle of brandy, blending it with a few complementary ingredients for a refined, elegant flavor.

Dating back to around 1900, the Metropolitan combines brandy, white vermouth, sugar syrup, and a couple of dashes of bitters. It's sometimes called the "Brandy Manhattan," though the traditional Manhattan-style drink typically skips the Metropolitan’s sugar syrup, making this version slightly sweeter and rounder in flavor.

The origins of the Metropolitan can be a bit of a mystery. Although it’s not found in Jerry Thomas's iconic The Bar-Tender’s Guide, it does make an appearance in O. H. Byron’s Modern Bartender’s Guide from 1884. Some believe that Byron was a pseudonym, and that many of the drinks in his book were inspired by recipes from bars where Thomas, the "Father of American Mixology," worked. Whether or not Thomas himself created the Metropolitan, it’s likely his influence played a role in its creation and popularity.

With its simple combination of brandy, vermouth, syrup, and bitters, the Metropolitan seems like an inevitable discovery—a perfect blend of foundational cocktail ingredients. While some may argue that it’s just a variation of the Manhattan, others see every variation as a new and subtly different experience. For those interested in experimenting, the choice of bitters can make a significant difference. The original recipe likely called for something similar to Angostura bitters, but feel free to explore with Peychaud’s, orange bitters, or even a more unique option like Bittercube Blackstrap Bitters for a unique twist. Each type will take the Metropolitan in a slightly different direction, making it a versatile drink for any palate.