Excerpt from Frank Caiafa’s book The Waldorf Astoria Bar Book, a modern update of the classic cocktail’s of the Waldorf from the 1930s.
This classic 1980s NYC survivor was still going strong when we reopened Peacock Alley in 2005.
It was so popular that we decided to model our new signature cocktail on it, and The Peacock was born. Please do your best to secure a natural 100% juice product. It makes a discernable difference.
2 oz. Absolute Citron vodka
1 oz. Combier Liqueur d’Orange
3/4 oz. fresh lime juice
1/2 oz. Northland cranberry juice (or other natural juice)
Add all ingredients to mixing glass. Add ice and shake well. Strain into chilled cocktail glass. Garnish with orange peel.
ESSENTIAL FOR THE HOME BAR COCKTAIL ENTHUSIAST AND THE PROFESSIONAL BARTENDER ALIKE – From the basics and pro tips to the historical background that will tie it all together, this is a must-own book.
Frank Caiafa–bar manager of the legendary Peacock Alley bar in the Waldorf Astoria–stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident.
Each recipe features tips and variations along with notes on the drink’s history, so you can master the basics, then get adventurous–and impress fellow drinkers with fascinating cocktail trivia. The book also provides advice on setting up your home bar and scaling up your favorite recipe for a party. Since it first opened in 1893, the Waldorf Astoria New York has been one of the world’s most iconic hotels, and Peacock Alley its most iconic bar. Whether you’re a novice who’s never adventured beyond a gin and tonic or an expert looking to expand your repertoire, The Waldorf Astoria Bar Book is the only cocktail guide you need on your shelf.
Frank Caiafa is an author, writer, tasting judge, and food and beverage director/consultant who has worked with some of the world’s top bars and restaurants including New York’s Lexington Hotel and Waldorf Astoria. Frank is the author of The Waldorf Astoria Bar Book, a modern update of the classic cocktail books of the Waldorf from the 1930s. His writing and recipes have been published in numerous publications including The New York Times, Wine Enthusiast, and Time Out New York.
