Instructions

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

History

Originally published in "Drinks", Jacques Straub of The Blackstone (Chicago), 1914

Cocktail summary
Created by
Frank Caiafa, Peacock Alley, Waldorf-Astoria, New York, NY
Year
1914
Is an
authentic recipe
Reference

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

Curator
Not yet rated
Average
4 stars
(4 ratings)
YieldsDrink
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From other users
  • Very good but a bit too much Absinthe for me, so the second time I made it I used 1.25 oz Brandy (Delord Armagnac) and 1.25 oz vermouth (Carpano Antica) and 1 oz Absinthe. It was much better. — ★★★★
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Comments

Taking a tip from others, I kept the original amounts of cognac and vermouth, and used about 1/3 of the absinthe that was called for. Delicious!