{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/612e552895f9ec00136d5a16/6362c13d0608030011533230?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"The Harvard","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/612e552895f9ec00136d5a16/1630594720502-92dfe195fdc7691aa03fd690aa99d64c.jpeg?height=200","description":"<p>Don’t call it a Cognac Manhattan: On today’s episode, we explore The Harvard with the esteemed bartender and author Thad Vogler, who’s also the founder of San Francisco’s Bar Agricole, and a leading craft spirits authority. Listen on to discover Vogler’s Harvard recipe —&nbsp; and don’t forget to like, review, and subscribe!&nbsp;</p><p>&nbsp;</p><p><strong>Thad Vogler’s Harvard Recipe&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p><strong>Ingredients&nbsp;</strong></p><p><strong>&nbsp;</strong></p><p>- 1 ½ ounces Cognac, such as Cognac Dudognon</p><p>- 1 ½ ounces Italian sweet vermouth, such as Bordiga Rosso</p><p>- 1 barspoon Maraschino liqueur</p><p>- 1 barspoon gum syrup</p><p>- 3 dashes aromatic bitters, such as Angostura</p><p><strong>&nbsp;</strong></p><p><strong>Directions&nbsp;</strong></p><p>&nbsp;</p><p>1. Add all ingredients to a mixing glass with ice.&nbsp;</p><p>2. Stir until well chilled.&nbsp;</p><p>3. Strain into a chilled coupe glass and garnish with an orange twist.&nbsp;</p><p>&nbsp;</p><p><br></p>","author_name":"VinePair"}