An early 20th century and the old Waldorf hotel (now the Waldorf-Astoria in New York City) relative of the Manhattan, the Waldorf was first built in New York City during the early 20th century. Despite the hotel’s demolition in 1929, craft cocktail pioneer Dale DeGroff’s adaptation of the original recipe for the modern palate allowed the drink to thrive up to the present day. drink’s original recipe was from “The Old Waldorf-Astoria Bar Book” by Albert Stevens Crockett. When combined, rye, vermouth, and absinthe made up something like 30 percent of the beverage. A boozy drink with a lot of absinthe could be challenging for some drinkers, as absinthe can be a strong flavor. For those who like absinthe and want to try the original, this is the drink to try.
DeGroff’s version has become more popular since the dawn of the 20th century. Rather than pouring out a full glass of absinthe, it opts for a quick rinse in the glass instead. Increasing the ratio of whiskey to vermouth from the classic Manhattan also contributes to the recipe’s unique taste. Make sure that you choose a whiskey with a full-bodied flavor for the Waldorf Cocktail, no matter what style you choose. Whiskeys that are too soft won’t stand up to a touch of absinthe, and for this cocktail you should use the best that you have to hand.