Waldorf

A play off of the Manhattan with a touch of the spirit of a Sazerac,

-2 oz. Shmidt Spirits Cobalt
-1/2 oz. vermouth
-3 dashes Angostura bitters
-Absinthe (to coat glass)
-Lemon twist

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Shake Cobalt, vermouth, and bitters with ice until chilled.

Pour into a coupe glass rinsed with absinthe.

Twist lemon peel and garnish.

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A play off of the Manhattan with a touch of the spirit of a Sazerac, the Waldorf was invented in the early 1900s at the hotel that served as it's namesake. The recipe has changed over the years, but the taste is still classic and delicious.

This is a strong drink with lots of character, and the addition of Shmidt Spirits Cobalt into the mix adds ever more to that character. The rum sweetness on the finish of our rye melds with the taste of vermouth and the aroma of licorice coming from the absinthe rinse to make a beautifully complex drink. And because it’s chilled, this drink is perfect for finishing off a long summer day with a warm summer night.