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Waldorf No. 1
It may go against modern bartending etiquette, but this modern riff on the original equal parts Waldorf is best enjoyed shaken rather than stirred. The...
william dennehy
25th March at 02:20
Isn't this a la louisianne minus the Benedictine? I'm looking forward to trying it.
25th March at 06:50
Good observation. I've added a link to La Louisiane above.
25th January 2025 at 00:30
Sorry, forgot to say the Talisker version uses the original recipe (1:1:1).
25th January 2025 at 00:20
This may be heretical, especially on Rabbie Burns' Night, but sub Talisker 10yo malt for the rye for a smoky treat. Stir over a big ice cube. No need for the sugar syrup, says me.
6th March 2024 at 03:21
Unlike some other commenters here, I really loved the absinthe forward quality of this cocktail. Just delicious! Used Rittenhouse Rye and Carpano Antica but look forward to trying this with Cocchi as well. This is an excellent, well-balanced drink and a must for licorice lovers like me.
17th December 2023 at 03:46
I used Rittenhouse rye and Carpano Antica. Yes, it was reminiscent of a Sazerac, but the vermouth cut the sharp edges and tamed the rye.
Next time I think I'll use less absinthe than called for. Even a sixth of an ounce is formidable.
Next time I think I'll use less absinthe than called for. Even a sixth of an ounce is formidable.
4th November 2023 at 22:41
In my opinion the vermouth makes this cocktail. If there is no full bodied vermouth available, consider adding a hint of sugar syrup and reconsider the use of orange bitters according to your vermouth.
4th June 2023 at 10:17
the important thing is to use authentic absinthe (Jade is perfect!) and not those bad fluorescent mouthwashes that fill the shelves...
19th May 2023 at 01:54
On our favorites list, but I’m a little puzzled. The recipe says to stir the cocktail, but the review section says it’s best enjoyed shaken rather than stirred. Sigh…. Guess I’ll just have to do a bit of research to determine the correct technique. Tough work in the interest of science.
19th May 2023 at 08:43
It's one of those classic cocktails that most would say should be stirred - hence that's what I've put as the method. However, I prefer shaken. Ultimately, down to personal taste.
26th August 2022 at 21:50
Absinthe taste is a little too much for me. I love the absinthe taste but prefer just a hint as in a sazerac. I would do 3 oz Rye, 2 oz vermouth (sweet) ¼ oz absinthe and 4 dashes orange bitters.
3rd July 2021 at 00:19
This is outstanding. Absinthe was greatly balanced with the Rye. Hint of orange is just a plus. On my rotation.
5th December 2020 at 05:14
Excellent. Absinthe shines in this Manhattan. Might cut the absinthe in half to make it more subtle.
28th May 2022 at 06:35
I made this last night (with Bulleit Rye) and also felt that this would be improved by reducing absinthe.