Happy Friday one and all once again. This week I’m taking my cocktail inspiration from the fact I should be going to New York next week, but won’t be. Allow me to explain.

In a fit of misguided optimism, I bought tickets to the Rangers-Bruins game at Madison Square Garden on April 23rd. It was the back half of a home and home and planned on trying to drag my Bruins fan hockey friends down to the city for a weekend of fun, and to link up with our very own Senor as well. Unfortunately, due to some mitigating circumstances (glares at Omicron variant), the game was moved from a Sunday matinee to Tuesday the 15th. With Sharkette not able to be vaccinated at this moment (but hopefully soon. Come on Moderna!), I decided it wouldn’t be the best decision to go down at this time. As fun as going would be, The thought of bringing something back to my unvaccinated daughter would be at the forefront of my mind and I wouldn’t really be able to enjoy myself as much as I normally would on a trip to New York Thankfully I was able to get a refund on the tickets. Hopefully I can still make it down in April or next season…

With that in mind, I chose to make the Waldorf from the Waldorf Astoria Cocktail Book. Not that I would stay at the Waldorf for a hockey road trip weekend mind you. Though I did stay their once and the bar is fantastic. Go have a drink there if you can.

Waldorf:

2 oz. Rittenhouse bonded rye whiskey

1 oz. Martini & Rossi sweet vermouth

.25 oz. Pernod Original Recipe absinthe or Granier or Pernod pastis

2 dashes Angostura bitters

Add all ingredients to a mixing glass. Add ice and stir for 30 seconds. Strain into a chilled cocktail glass. Garnish with a lemon peel

The nose here is quite lemony which I always enjoy. There are slight hints of the absinthe aroma coming through as well. The more I go back and have a sniff ,I can also detect very subtle notes of vermouth in there as well. The only thing missing is the rye, but I wouldn’t expect that to shine through in the scent.

The sip starts out like a very, very dry Manhattan, however that flavor is quickly shattered by the absinthe. The anise forward liqueur smashes through and quickly overtakes the primary flavor profile away from the rye and the vermouth. Once it gets control, the absinthe really doesn’t let go of the palate until you’ve finished your sip. Even then, the absinthe holds on for a lingering after taste. Which, I suppose is a good thing since it will act as a pace setter so you don’t knock these back like they’re water.

I’m not sure what to think of this one. On one hand, the absinthe absolutely takes over, and could be considered oppressive if you’re not so much into the flavor. On the other hand, I do kind of like where this is going. I like the dryness it adds to a regular Manhattan, but even then, I might tone the absinthe down a little bit, but I’m not sure how much. Oddly enough, the Waldorf is already scaled down in the absinthe department. Frank Caiafa mentions the drink was originally prepared with everything in equal parts, which he called “a muddy, absinthe-heavy mess”. I’m inclined to agree based on the level present here. Only attempt that one if you’re super into absinthe as a spirit.

Me? I won’t be trying that one. Though I do want to keep this as an option if I want something on the dryer side and I can’t make up my mind. Though I’ll employ the eye dropper to mete out the absinthe.

(Banner image found here)