The Waldorf Astoria’s Gloom Lifter recipe

The Gloom Lifter is a Sour, and it’s one to remember.

“I use Black Bush in it because it’s really versatile,” he says. “It probably should be a single malt, because it’s got a really high percentage of malt to grain whiskey, so it’s got a really strong back bone. And of that single malt that is in the whiskey is all oloroso sherry aged, so it’s got a lovely sweet texture to it.” 

And, explains Ratcliff, it’s a blend that is unique.

“We use an exceptionally high proportion of malt to grain. We believe it has one of the highest percentage malt to grain rations of any blend, anywhere in the world,” he says.

Gloom Lifter

  • 40 ml Black Bush
  • 20 ml lemon juice
  • 20 ml raspberry syrup
  • 10 ml cognac
  • dash egg white
  1. Shake all ingredients first without ice, and then with ice.
  2. Double strain into a chilled coupette.