Waldorf（ウォルドルフ）
Rye, sweet vermouth, absinthe — the hotel's darker Manhattan.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Rye whiskey | 60 ml |
| Sweet vermouth | 30 ml |
| Absinthe | 5 ml |
| Angostura bitters | 2 dash |
Total volume (pre-dilution)
12 : 6 : 1
- 01
Add all ingredients to a mixing glass with ice.
- 02
Stir until chilled.
- 03
Strain into a chilled coupe. Garnish.
Garnish — Cherry · or lemon twist
02Taste profile
- Sweetness
- 60Strong
- Sourness*
- 0Faint
- Bitterness
- 58Moderate
- Fruitiness
- 38Light
- Herbal*
- 60Strong
- Alcohol
- 72Strong
- Crisp
- 42Moderate
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Printed in the early Waldorf-Astoria bar books — the hotel's answer to the Manhattan, which was already old when the hotel was new.
A quarter-teaspoon of absinthe is the whole trick: it reads as depth rather than flavour.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — Tschirky (1935) · Difford's Guide
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- Waldorf-Astoria Bar Book
Oscar Tschirky · 1935 · Book · unverified
- rye2 oz
- Sweet Vermouth1 oz
- bitters2 dashe
Stir, strain.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Spirits
