Waldorf

The WALDORF cocktail hearkens back to the early 1900’s and accents the traditional rye Manhattan with absinthe. The original mix was very boozy with equal parts absinthe-rye-vermouth, but has been modified for today’s drinker by reducing the absinthe and increasing the rye. It maintains the familiar rye Manhattan combo while adding a definitive flavoring of herbal anise. Absinthe plays the role of a subtle orchestral underscore to a three-piece band.

Requirements: rye whiskey, sweet vermouth, orange bitters, absinthe, lemon twist (optional)

• 2 oz. rye whiskey
• 3/4 oz. sweet vermouth
• 3 dashes orange bitters
• 1 tsp. absinthe (1/6 oz.)

Rinse a chilled coupe or cocktail glass with absinthe. Add other ingredients to an ice-filled mixing glass and stir to chill. Strain into absinthe-prepared coupe/cocktail glass. Garnish with a lemon twist (optional).

Comments: There is plenty of room to upgrade this drink using a bolder higher proof rye whiskey and/or a richer sweet vermouth. Mix proportions can also be adjusted to one’s taste by increasing absinthe and decreasing rye.

History: The original equal-parts recipe appeared in The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett. The drink was modified by cocktail pioneer Dale DeGroff after the original hotel was demolished in 1929.

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