The Waldorf Cocktail was one of the signature drinks of the Waldorf-Astoria Bar at the beginning of the 20th Century. In his The Old Waldorf-Astoria Bar Book, A.S. Crockett calls for equal parts of whiskey, vermouth and absinthe but that is a little too much absinthe for most modern tastes, especially using the necessary substitutes during the liqueur's ban, so the recipe has been adapted over the years. Crockett also does not distinguish a whiskey and either rye or bourbon are great choices.
Ingredients:
- 2 oz rye whiskey
- 3/4 oz sweet vermouth
- 1/4 oz absinthe or substitute
- 2 dashes Angostura bitters
Preparation:
- Pour the absinthe into a mixing glass and swirl it around to coat the sides. Toss out any excess.
- Add the remaining ingredients and ice.
- Stir well.
- Strain into a chilled cocktail glass.
