Harvard

It is, because it isn't doing the work of a highball. That splash thins a cognac-and-vermouth mixture just enough to release the aromatics, and the bubbles carry them upward. Add it once everything is cold and give it one lazy turn. Anything more energetic and the gas is gone.

You can, and you'll have a brandy Manhattan's near relation, which wants a coupe and no ice. It's good, but it's denser and much slower going, with a sweeter finish. The soda version is the one that suits a warm evening and a second round.

VS is fine. Sweet vermouth and bitters cover most rough edges, and the soda dilutes whatever you paid extra for. Put the money into the vermouth instead, where the gap between a fresh bottle and a tired one is glaring.

Badly. It's close to a quarter of what you pour, and sweet vermouth is fortified wine rather than spirit, so it oxidizes in the fridge within a month or two of opening. The giveaway is a raisiny, slightly cooked note that coats the tongue. Buy the small bottle and write the date on the cap.

A classic Harvard calls for 45 ml (1.5 oz) Cognac, 22 ml (0.75 oz) Sweet vermouth, 2 dashes Angostura Angostura bitters, 30 ml (1 oz) Soda water. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard Harvard is roughly 22% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A Harvard is built directly in the glass over ice — no shaker required. Add the ingredients in order and give it a brief, gentle stir.