Saratoga

Where elegance meets a spirited twist.

NEW
Saratoga recipe

Primary Spirit:

whiskey

Total Volume:

3 oz

ABV:

27%

Prep Time:

5 minutes

Calories:

180

Difficulty:

easy

I’ll never forget my first Saratoga cocktail. It was a chilly night at a dimly lit speakeasy downtown, the kind where jazz seeps out from behind velvet curtains and the bartender sizes you up before recommending “something a little different.” I couldn’t decide between a classic whiskey or a brandy drink, so he slid a slender coupe across the bar and said, “Try this.” One sip and I was hooked – the whiskey and brandy didn’t fight each other; they danced together.

The Saratoga is named after Saratoga Springs, New York – once a posh hangout for America’s glitterati in the late 1800s, famous for horse racing and its bubbly mineral springs. There’s something wonderfully old-school about this cocktail – blending punchy American rye with lush, fruity European brandy. It tastes equal parts familiar and intriguing, like a Manhattan with an extra layer.

Strength & Profile

Drink Strength:

Flavor Profile:

bitter, fruity, spicy, sweet

Tools Needed:

mixing glass, spoon, strainer, jigger

Glass Type:

coupe glass

Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.

What always draws me back to a Saratoga is its warmth. Maybe that’s why I find myself craving it once sweater weather rolls around, though honestly, it’s just as good in the summer with some jazz on the patio. Rye gives it a spicy backbone, brandy smooths things out with a little fruit, and sweet vermouth brings everything together. Add a couple of dashes of Angostura bitters and you have a drink that’s more than the sum of its parts.

Ingredients & Glassware

  • 1 oz rye whiskey
  • 1 oz brandy
  • 1 oz sweet vermouth
  • 2 dashes Angostura bitters
  • Lemon twist, for garnish

I love serving this in a coupe glass – the way the aromas seem to rise up and greet you. But honestly, use whatever you have. I’ve even made these in small wine glasses in a pinch.

How to Make a Saratoga

  1. Fill a mixing glass with plenty of fresh ice (it really does make a difference).
  2. Pour in the rye whiskey, brandy, and sweet vermouth.
  3. Add the bitters.
  4. Stir – don’t shake! – for about 30 seconds, until everything is chilled and silky.
  5. Strain into your chilled glass.
  6. Twist a lemon peel over the top to release those fragrant oils, then drop it in.

My biggest tip: use decent spirits. They don’t have to be the most expensive on the shelf, but with so few ingredients, quality shines through. I’ve swapped the rye for bourbon before for a sweeter twist, and apple brandy adds a lovely autumn note. Sometimes I play with the vermouth – half sweet, half dry gives a lighter, crisper drink.

As for food pairings: aged cheeses like Gruyère or Manchego are fantastic; they cut the sweetness perfectly. And if you’re a chocolate fan, try a square of dark chocolate with your Saratoga after dinner.

If you want to whip up a mocktail in this style, I’ve muddled together equal parts unsweetened grape juice and apple cider, added a few dashes of non-alcoholic bitters, and finished with a cinnamon stick. It’s shockingly tasty and keeps the feeling of the original.

The Saratoga may not get the same spotlight as a Manhattan or an Old Fashioned, but it’s earned its place on my regular at-home rotation. There’s something magical in the way the flavors come together – it feels like a nod to history every time I take a sip.

Mason Blackwood avatar
Mason Blackwood
7 days ago