Boothby

The Boothby is a sparkling riff on a Manhattan that's made with the classic Manhattan specs — rye whiskey, sweet vermouth, and bitters — and an ounce of chilled Champagne. This drink is said to have been created by William “Cocktail” Boothby, a San Francisco bartender, around 1910. 

William Boothby was a key figure in helping shape the cocktail and bar culture in the Bay Area during the late 19th and early 20th centuries. Boothby published Cocktail Boothby’s the American Bar-Tender in 1891 which features over a hundred recipes for classic cocktails, Boothby’s signature drinks, and lots of tips on drinking and drinks culture. While similar cocktail books were being published in the East Coast at this time, this book was the first of its kind to come out of the West Coast bar scene.

Boothby’s namesake cocktail showcases the bartender’s knowledge of classic drinks and Francophile flare — many of the drinks listed in Boothby’s book call for Champagne or Claret, a red wine from Bordeaux. For this drink, use brut Champagne for its balance of savory and fruity notes. 

Why the Boothby works

In the Boothby, Champagne brightens and lifts the sweet and spiced notes found in a Manhattan cocktail. Rye has peppery, clove-forward which are mellowed by the sweet vermouth, and the citrus and toasty notes from the Champagne add lift and depth to the drink. 

A duo of bitters, classic Angostura bitters and two drops of orange bitters, play off the flavors present in the spirits and wine. To get a drop out of a bitters bottle instead of a dash, simply hold the bottle over the mixing glass as a drop forms.