Jamie Boudreau, one of the nation’s best bartenders (currently at Tini Bigs Lounge, in Seattle), came up with this monster of a Manhattan variant.
Over ice, stir 1 ounce each of absinthe (Pernod’s version works well), bourbon (nothing too delicate), and sweet vermouth (Boudreau suggests Carpano Antica), and 3 dashes of Angostura bitters. Strain the drink into a chilled cocktail glass. We feel obliged to add: Proceed with caution!
2000s Recipes + Menus
Cocktail of the Week: The Waldorf
Makes1 drink
03.16.09
- Keywords
- cocktail of the week,
- absinthe,
- bourbon,
- vermouth,
- jamie boudreau
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