Savor the autumn chill with this Harvard Cocktail recipe! The blend of Cognac, vermouth, and a sprinkle of bitters makes it an elegant choice for an apéritif drink.
Prep time:
1 minute
Mixing time:
1 minute
Servings:
1
Calories:
230
Ingredients
- 2 oz Cognac
- 1½ oz sweet Vermouth
- 2 dashes Angostura aromatic bitters
- 1 barspoon gum syrup - optional
- Ice cubes
- Soda water - top up
- Cherry and lemon twist - for garnish, optional
Equipment
- Mixing Glass
- Stirrer or Bar Spoon
- Cocktail Strainer
- Martini Glass / Coupe Glass
Instructions
- Prep Glass: Fill your Martini glass or cocktail coupe with ice. Set it aside.
- Add Bitters: Pour 2 dashes Angostura aromatic bitters into the mixing glass.
- Add Gum Syrup (optional): if using, add 1 barspoon gum syrup.
- Add Vermouth: Measure and pour 1½ oz sweet Vermouth into the mixing glass.
- Add Cognac: Add 2 oz Cognac to the mix.
- Add Ice and Stir: Fill the mixing glass with ice. Using a bar spoon or a long stirrer, stir well (for about 15-20 seconds).
- Strain: Take your Martini glass or cocktail coupe and discard the ice. Using the cocktail strainer, strain the mixture into the chilled glass.
- Add Soda Water: Top up the drink with a splash of soda water.
- Garnish: Place an orange twist or a cherry into the glass for garnish.
Notes
Substitutes:
- Cognac: If you don't have Cognac on hand, you can use any type of brandy as a substitute. For a smoky twist, try using whisky instead (see “Rob Roy” cocktail). Considering this drink is from the Manhattan family, bourbon could also work as a substitute (see “Manhattan” cocktail).
- Sweet Vermouth: You could try a fortified wine like port or sherry (Oloroso, Palo Cortado, or Pedro Ximenez for example) for a different flavor profile. Dry vermouth can also be used for a less sweet cocktail, although it will certainly result in quite a different flavor profile.
- Angostura Bitters: Other bitters can be used to change the flavor. Orange bitters add a citrusy note, while Peychaud's bitters give a lighter, floral taste.
- Gum Syrup: if you feel the need to sweeten your cocktail a bit but don’t have gum syrup available, a 2:1 simple sugar syrup (2 parts sugar for 1 part water) will do the trick as well.
Making a Pitcher of Harvard Cocktail:
- Scale: To make a pitcher that serves 8, multiply all the ingredients by 8. That would be 16 oz of Cognac, 12 oz of sweet vermouth, 16 dashes of Angostura aromatic bitters, and ⅔ oz of gum syrup (if using).
- Mix: In a large pitcher, combine the bitters, sweet vermouth, bitters, and gum syrup (if using). Add fill the pitcher with ice and stir well.
- Serve: Strain the mixture into chilled martini glasses and top each glass up with a splash of soda water. Garnish with a cherry or lemon twist, and serve immediately.
- If you have any leftovers, strain them immediately as well. Store in the fridge with no ice, in an airtight container. It will be kept for about 10 days.
Making it Non-Alcoholic:
- Cognac Substitute: Use a non-alcoholic brandy substitute; these are available and reasonably mimic the brandy's rich flavors. You can also use unsweetened red grape juice or strongly brewed cold rooibos tea
- Sweet Vermouth Substitute: Opt for a non-alcoholic sweet vermouth substitute. You can also try using non-alcoholic red wine, in which case you’ll probably need to add a bit of sugar to the final drink. To recreate the spiciness of the vermouth, you can still use bitters such as Angostura: 2 dashes of bitter in an otherwise alcohol-free drink won’t raise the overall ABV of the drink. The drink will indeed chemically contain a drop of alcohol, but won’t make you intoxicated at all. Depending on your reason for not drinking alcohol and your degree of tolerance on the topic, this can also be a suitable option.
- Proceed As Usual: Use these non-alcoholic substitutes instead of the regular ingredients, follow the original steps, and enjoy a non-alcoholic version. Depending on your choice of ingredients, you may have to adjust the sweetness of the drink afterward. We recommend you start with the lowest dose of sugar, and then add some more in the form of sugar or gum syrup after tasting the drink (if necessary).
Making it Vegan:
- Garnish: Ensure that your garnish is vegan-friendly. Some maraschino cherries are processed with animal products, so look for brands that specify they're vegan.
- Cognac and Vermouth: Most cognacs and vermouths are vegan, but some brands may use animal products in processing. Check with the manufacturer if you're unsure.
What is a Harvard Cocktail?
A Harvard Cocktail is a brandy-based classic cocktail made of Cognac, sweet vermouth, Angostura bitters, and soda water. This cocktail is not particularly difficult to make; it simply requires the ingredients to be stirred together with ice before being strained into a chilled glass. It’s garnished with a maraschino cherry or an orange zest. The Harvard Cocktail is a variant of the Manhattan, but instead of American whiskey, it uses Cognac as its base spirit and features a splash of soda water as a finishing touch.
What is a Harvard Cocktail made of – The ingredients
The following ingredients are necessary for a Harvard Cocktail:
- Cognac: This forms the cocktail’s base, providing a complex, slightly fruity flavor.
- Sweet Vermouth: Adds sweetness and complexity to balance the Cognac.
- Angostura Bitters: Enhances the flavor profile, adding depth and a hint of spice.
- Gum syrup: Gum syrup can be used to give an extra hint of sweetness as well as to bring a smoother, thicker texture to the drink.
- Soda water: This will give the cocktail a bit of fizz and slightly lower the drink’s ABV.
- Orange Zest: It adds a refreshing citrus note to the cocktail.
