William T. “Cocktail Bill” Boothby, a bartender at the historic Palace Hotel in San Francisco, wrote a book of cocktail recipes in the late 19th century. His signature cocktail begins with sweet vermouth, bourbon, and bitters stirred together to make a Manhattan, then a champagne float is added. It’s boozy but elegantly effervescent. This recipe from San Francisco bartender H. Joseph Ehrmann of Elixir uses equal parts bourbon and sweet vermouth, per Boothby’s original Manhattan formula, and adds an orange twist for garnish.
This recipe was featured as part of our Drinks from San Francisco’s Sleazy Past.