The Waldorf is a classic early-1900s cocktail named after New York’s iconic Waldorf-Astoria Hotel—elegant, spirit-forward and unmistakably old-world. It sits somewhere between a Manhattan and a Sazerac, with rye whiskey providing backbone and absinthe lending its unmistakable herbal lift.
I know absinthe can be polarizing. A traditional rinse keeps it subtle, but if you enjoy a more assertive anise note, feel free to add the rinse directly to the mixing glass.
Why This Cocktail Works
The Waldorf works because it’s all about balance and restraint. Rye whiskey provides a dry, spicy backbone that keeps the drink firm and structured, while sweet vermouth adds just enough richness and herbal depth to round out the edges. Angostura bitters tie those two together, reinforcing the spice and adding complexity without overpowering the base spirit.
The absinthe is the secret weapon. Used as a rinse, it delivers an aromatic lift. Anise, herbs and a hint of bitterness that hits the nose first and makes the cocktail feel more elegant and layered than its simple ingredient list suggests. Even in such a small amount, absinthe transforms the drink from a straightforward whiskey cocktail into something unmistakably old-school and refined.
Finished with a lemon twist, the bright citrus oils cut through the richness and wake everything up, ensuring the Waldorf stays crisp, focused and endlessly sippable rather than heavy.
Ingredients for a Waldorf Cocktail
- Absinthe, to rinse
- 2 ounces rye whiskey
- 3/4 ounce sweet vermouth
- 3 dashes Angostura bitters
- Garnish: lemon twist (optional)
How to make a Waldorf Cocktail
- Add the whiskey, sweet vermouth and Angostura bitters in to a mixing glass with ice.
- Rinse a chilled coupe or Nick & Nora glass with absinthe and discard the excess. (For a bolder version, pour the rinse into the mixing glass instead.)
- Stir the cocktail until fully chilled, 20 seconds.
- Strain into glass and garnish with expressed lemon twist.
- Enjoy.
one foodie 