I first stumbled upon the Waverly cocktail in the most unassuming way: I was at a cozy, dimly lit speakeasy in Brooklyn – one of those places with vintage lamps and bartenders in suspenders – and after confessing I couldn’t decide what to order, the bartender slid this drink in front of me. One sip, and I was hooked. Ever since, the Waverly’s been my go-to when summer makes my apartment feel like a sauna.
The Waverly is unfairly obscure, especially next to heavy-hitters like the Negroni or Martini. But honestly, it deserves just as much hype. There’s something magical about the way crisp gin botanicals, mouth-puckering lime, and garden-fresh mint all play together – it’s nostalgic and modern at the same time, like a throwback with new sneakers.
Strength & Profile
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I went down a minor internet rabbit hole tracking its origin. Some folks swear it was born in the 1920s in Greenwich Village, right near Waverly Place, while others say it’s a loving modern tribute to that very corner of New York. At this point, I choose to think of it as a spirited combination of both: a drink for inventive bartenders dealing with whatever was on hand, and for home mixologists like me who refuse to follow the rules.
The best part? The Waverly seems to shift and evolve as you sip. At first there’s bright, slightly wild mint, then a clean snap of citrus, and finally the herbal gin shows up to remind you you’re not just drinking adult lemonade. On humid nights when the city’s humming, I reach for this and, for a minute, everything feels fresh again.
Ingredients & Glassware
If you want to give it a whirl, here’s what you’ll need for one drink:
- 2 oz gin (personally, I like Hendrick’s, but use your favorite)
- 1 oz fresh lime juice (just squeeze it – bottled doesn’t cut it)
- ½ oz simple syrup
- 8-10 mint leaves (plus a few whole for garnish)
- Club soda, to top
- Ice
You’re supposed to use a highball glass, but in reality, I’ve served these in whatever’s clean: mason jars, wine tumblers, you name it. No one’s ever complained.
How to Make a Waverly
- Drop the mint leaves in your cocktail shaker and muddle gently – think a loving nudge, not a wrestling match. Once, I got overzealous and ended up with a toothpaste-flavored disaster, so trust me: less is more.
- Add gin, lime juice, and simple syrup.
- Fill the shaker with ice and give it a vigorous shake (I count about 15 seconds, or the duration of a particularly dramatic song chorus).
- Strain into your glass over fresh ice.
- Top with a splash (or two) of club soda.
- Garnish with a mint sprig – or a lime wheel if you’re feeling like impressing someone.
If you’re hosting, you can batch the gin, lime, and mint combo and keep it chilled. Then just shake with ice and top off when company arrives. I did this for my sister’s engagement party; it saved me from being permanently stationed at the bar cart.
Food-wise, the Waverly is stellar with summertime fare. It’s killer with grilled fish, chicken skewers, or even a snack platter of cheeses and ripe fruit. The brightness cuts through anything heavy and perks up the lighter stuff.
I’ve gone rogue with the recipe plenty of times: replaced mint with basil and thrown in a muddled strawberry (surprisingly good), swapped in Meyer lemon for the lime, added cucumber slices for extra coolness, even borrowed a neighbor’s honey syrup when I ran out of sugar. Each version has its own vibe.
Funny story: my neighbor once tried making a Waverly with vodka because she had no gin. It tasted fine… but missing that canvas of gin botanicals, it lost its soul a bit.
When I’ve had non-drinking friends over, I make a “Waverly-ish” by skipping the gin and upping the club soda with just a dash of tonic – doesn’t fully replicate the original, but it’s a solid pour for a sunny afternoon.
Bottom line: if you want a cocktail that’s impressive but unfussy, interesting but not intimidating, give the Waverly a shake. It’s a little bit of history, a lot of summer, and a guarantee that you’ll be asked for the recipe more than once.
