Tract · Cocktails

Spirit-forward · Blended · Historical · complexity 2/5

Ballantine

Imported from Old Waldorf Bar Days

Ice: Frappe.

Variants (2)

Old Waldorf Bar Days by Albert Stevens Crockett (1931) — Old Waldorf Bar Days 1931, opening cocktail appendix

1 dashAbsinthe base
0.5 jiggerLondon dry gin — Plymouth Ginbase
2 dashorange bitters base
0.5 jiggerFrench Vermuth other
  1. Prepare frappe.

Ice: Frappe

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.38)

1 dashAbsinthe base
0.5 jiggergin — Plymouth ginbase
2 dashesorange bitters base
0.5 jiggerdry vermouth — French vermouthmodifier
  1. Build the orange bitters, French vermouth, Plymouth gin, and absinthe over ice.
  2. Serve cold in a cocktail glass.

See also: Bijou, Alaska