HEARST

This is one I came across thanks to David Wondrich, who writes about cocktails for Esquire magazine. Apparently this was created at the Waldorf-Astoria Bar by some of William Randolph's old "minions", although I don't know if the Old Man ever drank them himself. It's a delightful cocktail, good for those who still say they don't like Martinis. If I'm going to drink a cocktail named after Hearst, though ... I feel compelled to create a cocktail called the "Welles". Stay tuned.

2 ounces London dry gin (or Plymouth gin, if you can find it)
1 ounce sweet vermouth
One dash orange bitters
One dash Angostura bitters

Combine ingredients in a cocktail shaker with cracked ice,
stir until ice-cold and strain into a cocktail glass.

Wondrich describes this one as "suave", and that it is. I'd be able to walk any bartender through this one too, except for the criminal lack of ubiquity of orange bitters. Let's hope Regan's changes that within the next couple of years. (Either that or I'm going to start keeping a bitters case in the trunk of my car.)

 

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Chuck Taggart   email chef (at) gumbopages (dot) com