2000s Recipes + Menus
Cocktail of the Week: The Waldorf
Over ice, stir 1 ounce each of absinthe (Pernod’s version works well), bourbon (nothing too delicate), and sweet vermouth (Boudreau suggests Carpano Antica), and 3 dashes of Angostura bitters. Strain the drink into a chilled cocktail glass. We feel obliged to add: Proceed with caution!