"At Madeira Park in Atlanta, bar manager Philip Weltner's list of cocktails is built on the classics: a Negroni, a Manhattan, a Tuxedo. The through line is that almost every drink on the menu showcases fortified wine. Among this group is a lesser-known cocktail from the late 19th century called the Metropolitan . The earliest known reference to the Metropolitan is from O.H. Byron's Modern Bartenders' Guide , which was published in New York in 1884"
"Byron's Metropolitan calls for two parts French vermouth to one part brandy, with a few dashes each of gum syrup and Angostura bitters. A decade later, George Kappeler turned it into an equal-parts drink and added a lemon twist; he also introduced a variation called the Metropole that swaps out Angostura for Peychaud's and the garnish to a cherry. Another 20 years brought Hugo Ensslin's take on the Metropolitan, which featured Italian (i.e. "sweet") vermouth rather than dry or blanc,"
The Metropolitan originated in the late 19th century with O.H. Byron's 1884 recipe using two parts French vermouth to one part brandy, gum syrup, and Angostura bitters. George Kappeler later made it an equal-parts drink, added a lemon twist, and created the Metropole variation with Peychaud's and a cherry garnish. Hugo Ensslin's version substituted sweet Italian vermouth, aligning the drink with brandy Manhattans. At Madeira Park, the recipe follows the 1880s 2:1 fortified wine to brandy ratio, substituting Calvados for Cognac and layering Punt e Mes, Bordiga Rosso, and a sherry-based vermut rojo.
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