Futurity – Recipe from the ‘Old Waldorf Bar Guide’
Dash of Angostura Bitters
One-half Sloe Gin
One-half Italian Vermuth Stir
Here is a wonderful example of someone coming up with a name that absolutely had to be used, as swiftly as possible. I can only imagine what people must have thought the future would be like 100 years ago, sadly I can’t help but think that we may not have achieved all of their dreams, although I suspect after world war, great depression and Spanish flu they’d be more than happy with the relative stability we find ourselves in today, a today we’re all to quick to criticise, and one which despite gathering stupidity is one vastly better than 50 years ago.
This is also a drink that I’ve modernised.
After stumbling into a four pillars gin training at the worship street whistling shop literally covered in snow from head to foot last year I’ve been a big fan of their gins ever since. And one thing I remember from the training is there Bloody Shiraz Gin, and that they made this instead of a sloe gin, its Australian, and Australia is a country blessed with a wonderfully large amount of Shiraz, which more than makes up for a lack of hedgerow berries. They also made the gin with a very low sugar content, which makes it a lot easier to drink by itself, so I thought I’d use this instead of the sloe gin, which was an excellent idea.
If I hadn’t I worry that this would’ve been yet another oversweet Waldorf digestif, with the Bloody Shiraz Gin its brilliant. It’s still sweeter than a martini, mostly due to the vermouth though, and he angostura does a lot to counter this, lightening it up so it’s not to cloying.