Instructions

Stir with ice for 30 seconds, strain into chilled coupe or Nick & Nora glass, garnish with orange peel

Notes

The chocolate bitters and orange peel are additions by Frank Caiafa. He uses a housemade cocoa bitters (2 parts housemade citrus bitters or Regan's Orange Bitters to 1 part cacao nibs, infused for 3 weeks) and recommends Fee Bros. Aztec Chocolate Bitters as a substitute. I used 2 dashes Scrappy's Chocolate Bitters and 1 dash Regan's Orange Bitters.

History

Originally published in "Café Royal Cocktail Book", William J. Tarling, United Kingdom Bartenders Guild, 1937

Cocktail summary
Created by
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Year
1937
Is an
authentic recipe
Reference

"The Waldorf-Astoria Bar Book," Frank Caiafa, Penguin Books, 2016

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4 stars
(7 ratings)
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From other users
  • Nice combo of the reposado and bitters. I like it. Perhaps it could be improved a bit by adjusting the Old Tom? — ★★★★
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