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Frank Caiafa

@handlebarsnyc

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Author, The Waldorf Astoria Bar Book (Penguin)•James Beard finalist•
Beverage & hospitality consulting • Luxury hotels & restaurant groups•
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The Waldorf Astoria Bar Book (Penguin) – 10th Anniversary - May 17, 2026

What began with a blog that I created in 2009 for the bar team at Peacock Alley as way to update old proprietary recipes for our menu while educating and keeping things interesting for guests talking points, is now a book celebrating its tenth anniversary in print. The only real difference between those original blog posts and what would become the format of the book, was the blog also contained the original recipes from the old Waldorf Astoria bar books along with my updated takes and historical notes. I only got about a dozen entries in before the suggestion of revising the two old books came up during an otherwise conventional wine tasting meeting in early 2010.

It took five years of research and three years of nightly recipe R&D to hone Albert Stevens Crockett’s two books and a focused handful of other cocktail books associated with the hotel, along with important classic recipes from the 20th century and our own cocktail menus at the time. Ultimately, there are over 800 recipes and variations in this compendium.

Time goes by quickly and I want to thank The Waldorf Astoria for the opportunity to record and update our legacy and trusting me to help guide the first Peacock Alley bar that serviced guests directly. In a mostly forgotten tidbit, all previous renditions had drinks prepared from a service bar that were then delivered to the guests in the lobby lounge. The hotel is now in its third, grand iteration. Please do drop by. It is quite the spectacle.

To family, friends, professional bartenders and home enthusiasts alike, thank you all for your continued support of this book.

(See link in bio for personalized copies!)

📸: Rachel & Kyle Ford by @handlebarsnyc

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5 months ago

I believe that this was my fourth Burns Night celebration at The Players. It is always an honor to commemorate the great Scottish poet alongside such knowing and appreciative guests of the written word (read aloud), bagpipes, haggis and whisky (I hosted my first at Peacock Alley in 2009 – talk about having to explain everything!).

Burns Day is actually January 25th but I will say that I served my favorite Robert Burns cocktail variation, ‘Tale of Two Roberts’, to an ever-growing fanbase including my old friend and single-malt whisky ambassador for Bacardi, Gareth Howells (@smokeymcgowan). It was a night to remember, and be sure to raise a dram on snowy Sunday as well.

A Tale of Two Roberts

2 oz. Dewars 12 Year Old Blended or Aberfeldy 12 Year Single Malt Scotch Whisky
1 oz. Martini & Rossi Sweet Vermouth
1/3 oz. Bénédictine
2 dashes Absinthe
2 dashes of Regan's Orange Bitters No.6, optional

Add all ingredients to mixing glass. Add ice and stir for 30 seconds.
Strain into chilled cocktail glass. Lemon twist.

Slainte Mhath! (Slanj-a-va) Cheers! taken in The Players by @handlebarsnyc

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9 months ago

It was a great night and return to signing books and tending bar @murrays.tavern, we even expanded the menu to include the delicious ‘Commodore No.2’ as per the request of chop-buster extraordinaire, @thetober. ‘Rob Roy’s’, ‘Bronx’s’ (and ‘Maurice’s - ‘Bronx w/ Absinthe) were enjoyed by all. (Always looking to get me to work OT!)

It was a lot of fun sharing the bar with the great @kedubois, @icepapiusa & @esler3 and making new friends and laughs with the Austin locals.

Don’t sleep on the up-level menu offerings of Murray’s kitchen.

Thank you to all. Hope to do it again soon! by @handlebarsnyc

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2 years ago

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21 days ago

I am just going to take a minute to remember my dear friend and mentor, Gary Regan today on what would have been his 75th birthday.

I think I met Gary in 2004 when he invited me to those first ‘Cocktails in the Country’ seminar / sabbaticals. We tried several times over the years to make it happen, but the timing always beat us. I was a big fan of the whiskey books and wore out his ‘Bartender’s Bible’ in every gin mill that I ever worked, always trying to elevate for the masses.

That said, he was always able to take my catch-up calls, but I am especially thankful for taking the most important ones. He was a calming voice in the sea of craziness when my book project was getting underway and his advisement and talks off the proverbial ledge are something that I will always be grateful for.

Though he championed me, I also know that he was someone who respected people who worked. That is my ultimate takeaway - he worked hard and recognized it when he saw it, which is what I get now but probably didn’t then. (For the record, I hated the finger-stirred Negroni thing and told him so. It was a funny, one-off party trick that should’ve stayed that way, but what do I know?)

Lastly, the greatest accolade and honor that I ever received was when he asked me to write a blurb for the second edition of ‘Joy of Mixology’ and including me within it (though he never got around to correcting my recipe - for fuck’s sake, Gary). It’s something that stays with me, along with his bobblehead that looks over my shoulder in my office every day.

You hosted a bloody large table, Gary. I just wish you were still sitting at it. by @handlebarsnyc

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a month ago

I just wanted to take a minute to thank everyone for a great week of celebrations, birthday wishes, phone calls and connections, especially Margaret and Alyssa, who put it all together. A sincere and heartfelt thank you also to the family and friends who made the gatherings truly special.

I consider myself very blessed to be surrounded by such caring people who have shared my life up to this point, and I look forward to new adventures and memories to come. Love.

(Next time, a photo on the cake of me on a beach and not working, please!😉) by @handlebarsnyc

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a month ago

I thought every day was #nationaltequiladay !

“South of the Border Martinez”

Cheers to Difford’s Guide for the spotlight on this stirred gem from back in the day.
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#linkinbio for recipe
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📸: Difford’s Guide by @handlebarsnyc

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3 months ago

David Hockney (1937-2026)

KWMR – “Happy Hour” Show

Created to celebrate the English artist, David Hockney, and his pool-centric paintings, though he leaned on blue, aqua and teal in his more terrestrial based paintings as well. Sally Phillips (@liberacha) has been a friend and kind supporter of my book, and I was happy to have a hand in her David Hockney memorial on her weekly radio show “Happy Hour” on @kwmrradio in Marin County.

On a related note, if you haven’t yet had the chance, please visit @paulmccartney social media pages and find his tribute post to his old friend on June 13th. It is heartfelt, funny and quite the read. It also had me believe that Mr. Hockney would’ve appreciated this drink.

As for the cocktail, you can go without the egg white, just adjust sugar components accordingly to your taste.

The Bigger Splash (for David Hockney)

2 oz. light, blended Scotch, such as Cutty Sark
.75 oz. Senior & Co. Blue Curacao
.50 oz. Honey Syrup
.75 oz. fresh lemon juice
1 small egg white (half-ounce)

Add all ingredients to mixing glass and shake thoroughly. Add ice and shake again.
Strain into chilled cocktail glass. Express lemon peel over top and discard.

Honey Syrup

4 oz. honey
4 oz. water

Add ingredients to saucepan and stir over medium heat until honey is dissolved. Remove from heat, let cool, and store in clean glass bottle. Refrigerate up to 2 months.

Enjoy!

Link to episode in bio

#davidhockney #cocktailrecipe by @handlebarsnyc

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4 months ago

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4 months ago

Last night, guests joined us for our highly anticipated Celebrity’s Choice Dinner, an extraordinary culinary experience inspired by the favorite dishes and cocktails of iconic stars.

The evening featured a thoughtfully curated menu by acclaimed Chef David Burke, paired with handcrafted cocktails from renowned Master Mixologist and author Frank Caiafa. Together, they shared stories, inspiration, and the artistry behind each course, creating a dining experience that was as entertaining as it was delicious.

Thank you to everyone who joined us for this remarkable celebration of food, cocktails, and hospitality. We look forward to welcoming you to our next unforgettable event.

#RedSaltRoom #CelebrityDining #FineDining #LuxuryDining #FineDining taken in The Garden City Hotel by @handlebarsnyc

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4 months ago

The Knickerbocker (Collins)

Named for the famed 19th century New York City social club, the Knickerbocker is one of the earliest drink recipes on record, with the first seen in print in the mid-1800s. The Old Waldorf Astoria Hotel bar (on Fifth Avenue) offered two other separate variations that were Punches. @the.drunkbaker presented an elevated variation yesterday on instagram. Go check it out.

I included three variations in my book. In an effort to not repeat, I’ll focus on the one ‘Collins’ rendition and the only one that is not rum based. You can use any brandy in the lead role. I used Remy 1738 in the book. It’s a classic Collins presentation with all but the soda being shaken. I recommend fresh ice, then top with chilled soda. An orange peel works as well.

Knicks in Five!

Knickerbocker (Collins Variation)

2 oz. Rémy Martin 1738 Accord Royal cognac

½ oz. house-made Demerara Syrup (or simple syrup)

¾ oz. fresh lemon juice

2 dashes Dale DeGroff’s Pimento bitters or Angostura bitters

4 oz. chilled club soda

Add all ingredients except club soda to mixing glass. Add ice and shake well. Strain into Collins glass filled with large ice cubes and top with club soda. Garnish with brandied cherry, lemon and or orange peel.

Adapted from “The Waldorf Astoria Bar Book” (Penguin)
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#knicks #cocktailrecipe taken in Madison Square Garden by @handlebarsnyc

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4 months ago

Having some fun here.

I was a season ticket holder from the late 80’s to the mid-90’s. These last few years have been something else for me. Starting with the addition of Julius Randle, I returned to my team in a meaningful way, despite my less than amorous feelings toward ownership.

It has been quite the ride watching this team go from nowhere to ‘New York or Nowhere’.

One more game.

Let’s go! 🍾
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#knicksinfive #knicks taken in Madison Square Garden by @handlebarsnyc

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