1792 Signature Cocktails: The Waldorf

by Scott Wagner

Decadent, rich, and more herbal than a Manhattan 

It’s nice to know how to make a cocktail with a bit of history. The drink itself offers time tested flavor (if it’s been around a while there must be something good about it) and the history, well, it’s fun to know and can be a talking point if conversation falls silent … or prey to controversy. 

Cue the Waldorf. With a similar flavor profile to the Manhattan, it’s got the taste of bourbon steeped in herbal decadence and a history that dates back to prohibition. Concocted at the original Waldorf Hotel, you can inform your guests that there was, in fact, a Waldorf before there was a Waldorf-Astoria. Who knew? For the rest of that story we suggest you do some Googling, but for a recipe that calls for a coupe washed in absinthe look no further than what’s below. 

1792 Waldorf Cocktail Ingredients: 

  • Absinthe, to rinse
  • 2 oz. 1792 Bourbon
  • 3/4 oz. sweet vermouth
  • 3 dashes Angostura bitters
  • Lemon twist, for garnish

1792 Waldorf Cocktail Directions: 

  • Rinse a chilled coupe with absinthe and set aside.
  • Combine bourbon, vermouth, and bitter in a mixing glass with ice and stir until cold. 
  • Strain into coupe. 
  • Garnish with lemon twist. 

Editor’s Note: Cocktail Photo by Robert Svebeck on Unsplash

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