2000s Recipes + Menus

Cocktail of the Week: The Waldorf

Makes1 drink
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!
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