PDT Cocktails Flashcards

Question

FIELD COCKTAIL

Answer 1

“This cognacdriven variation on the rye-based Algonquin Cocktail is a tribute to Colin Peter Field, who runs the Hemingway Bar in Paris’s Ritz Hotel. ``` 2 oz. Pierre Ferrand Ambre Cognac 1 oz. Noilly Prat Dry Vermouth .75 oz. Pineapple Juice Stir with ice and strain into a chilled coupe Garnish with a pineapple leaf —Jim Meehan, Spring 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 2

“When Lindsay Nader and I were debating potential names for her bittersweet Italian-American whiskey sour, barman Sean Hoard smiled and said “figetaboutit.” So we did. ``` 2 oz. Bulleit Bourbon .75 oz. Lemon Juice .25 oz. Luxardo Amaretto 1 barspoon St. Dalfour Fig Jam 2 dashes Angostura Bitters Shake with ice and fine-strain into a chilled coupe Garnish with an orange twist wrapped around three brandied cherries on a pick —Lindsay Nader, Fall 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 3

“The original recipe was mixed with a peach eau de vie aged in wood barrels that hasn’t been produced commercially in over a century. ``` 1.5 oz. Gosling’s Black Seal Rum .5 oz. Pierre Ferrand Ambre Cognac .5 oz. Mathilde Pêche .5 oz. Lemon Juice .5 oz. Simple Syrup .25 oz. Lime Juice Shake with ice and strain into a chilled rocks glass filled with ice Garnish with grated nutmeg —Jerry Thomas, The Bar-Tenders Guide, 1862 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 4

Lindsay Nader and Anne Robinson collaborated on this flowery spin on the classic Astoria cocktail, named after the annex added to the Old Waldorf hotel in 1897. ``` 2 oz. Hendrick’s Gin .5 oz. Dolin Blanc Vermouth .5 oz. Dolin Dry Vermouth 1 barspoon John D. Taylor’s Velvet Falernum 4 dashes Lavender Tincture Stir with ice and strain into a chilled coupe Garnish with a sprig of dried lavender —Lindsay Nader and Anne Robinson, Spring 2010 Lavender Tincture 2 liters Absolut 100 Proof Vodka 1 oz. Dried Lavender Combine the vodka and[…]” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 5

An ancestor of the Aviation Cocktail, the name references Dutch genever, not the cursed ship forever lost at sea. ``` .75 oz. Clear Creek Plum Brandy .75 oz. Bols Genever .5 oz. Crème Yvette .5 oz. Lemon Juice .5 oz. Pineapple Juice 1 barspoon Luxardo Maraschino Liqueur Shake with ice and strain into a chilled coupe Garnish with one brandied cherry —Jim Meehan, Winter 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 6

“Tiki historian Jeff Berry called this drink “the Long Island Iced Tea of exotic drinks.” ``` 1.5 oz. Lemon Juice 1 oz. Bacardi 8 Rum 1 oz. Hine V.S.O.P. Cognac .75 oz. Orange Juice .5 oz. Tanqueray Gin .5 oz. Kassatly Chtaura Orgeat Shake with ice and pour unstrained into a chilled tiki mug Float .5 oz. of Lustau Cream Sherry Garnish with a mint sprig —Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 7

“Jonathon Sabathe helped Greg perfect the proportions of this rich rum drink he served during a guest-bartending stint at PDT. ``` 1.5 oz. Mount Gay X.O. Rum .5 oz. Aperol .5 oz. Dubonnet Rouge .5 oz. Lustau Manzanilla Sherry 1 barspoon Marie Brizard Dark Crème de Cacao 1 dash Fee Brothers Rhubarb Bitters Stir with ice and strain over an ice sphere into a chilled rocks glass Garnish with an orange twist —Greg Sanderson, Melbourne, 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 8

“Originally served with W. L. Weller Bourbon from Frankfort, Kentucky, Artemio switched his whiskey of choice to Bernheim Wheat Whiskey from Bardstown, Kentucky. 2 oz. Hibiscus-Infused Bernheim Wheat Whiskey .75 oz. Lemon Juice .75 oz. Simple Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled egg coupe Garnish with a lemon twist —Artemio Vásquez, Fall 2007 ``` Hibiscus-Infused Bernheim Wheat Whiskey 750 ml Bernheim Wheat Whiskey 1 oz. Hibiscus Tea Combine the whiskey and tea in a nonreactive container. Infuse for 90 minutes at room temperature Fine-strain and bottle Yield: approx. 25 oz. ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 9

“Barman Sam Ross created a similar drink made with bourbon dubbed the Kentucky Maid: consider this her spicy French sister. 1.5 oz. Hine V.S.O.P. Cognac 1 oz. House Ginger Beer .75 oz. Lime Juice .75 oz. Simple Syrup .25 oz. John D. Taylor’s Velvet Falernum 4 Cucumber Wheels (reserve one for garnish) 6-8 Mint Leaves (and one sprig for garnish) Add the cucumber, mint, and simple syrup to a mixing glass and muddle Add everything else, then shake with ice and strain into a chilled Collins glass filled with ice Garnish with a mint sprig poking through a cucumber wheel —Jim Meehan, Fall 2008 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 10

“To accentuate the vegetal quality of the Tequila, I muddled green bell pepper in this pomegranate strawberry margarita. 2 oz. Gran Centenario Blanco Tequila .75 oz. Lime Juice .25 oz. Al Wadi Pomegranate Molasses 2 Strawberries, a slice taken out of the middle and reserved for garnish 2 Thin Slices Green Bell Pepper Add the strawberries, green pepper slices, and molasses to a mixing glass and muddle Add everything else, then shake with ice and fine-strain into a chilled coupe Garnish with a slice of strawberry —Jim Meehan, Summer 2008 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 11

“A Derby cocktail without the bitters, this stiff, elegant drink is named after one of the most established cocktail communities in the world. 2 oz. Old Potrero Hotaling’s Rye Whiskey .5 oz. Bénédictine Stir with ice and strain into a chilled coupe Garnish with a lemon twist —William Boothby, Boothby’s World Drinks, 1930” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 12

“Former flautist Daniel Eun named this drink after his old flute repairman, Bob Gilchrist. He used Scotch whisky to reflect his heritage and omitted sugar: like Hemingway, Bob was diabetic. ``` 1.25 oz. Compass Box Asyla Blended Scotch Whisky .75 oz. Clear Creek Pear Brandy .75 oz. Grapefruit Juice .5 oz. Averna Amaro 2 dashes Fee Brothers Grapefruit Bitters Shake with ice and strain into a chilled coupe Garnish with a lemon twist —Daniel Eun, Fall 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 13

Lime Cordial 24 oz. Simple Syrup 12 Limes Remove zest from limes (use a Microplane) Place zest in a nonreactive container, add simple syrup, and infuse at room temperature for 10 minutes Fine-strain, bottle, and store in the refrigerator Yield: approx. 22 oz.” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 14

“Quinine, an extract from cinchona bark, was prescribed in the 19th century as an anti-malarial throughout the British colonies. To make it more palatable, it was added to fortified wines and tonic water. ``` 3.5 oz. Club Soda 2 oz. Tanqueray Gin .75 oz. Tonic Syrup Add everything to a chilled Collins glass filled with ice and stir briefly Garnish with a lime wedge —Jim Meehan, Spring 2007 Tonic Syrup Recipe 24 oz. Water 24 oz. Superfine Sugar 3 Stalks Lemongrass (peeled and chopped, approximately 1.5 oz.) 2 tsp. Cinchona Bark 2 tsp. Lime Zest (from 2 limes) Combine 2 cups of sugar with 2 cups of water and heat until the sugar dissolves. When the syrup reaches a simmer (at approximately 180 °F), add lemongrass and remove from heat. After 5 minutes, add cinchona bark and stir briefly. After 5 more minutes, add lime zest. Five minutes later, finestrain, bottle, and store in the refrigerator. Yield: approx. 24 oz. ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 15

“Inspired by the smoothness of Stan Getz’s saxophone in “Girl from Ipanema,” I softened the citrus in this Brazilian cachaça-based Daiquiri with Pedro Ximénez from Jerez. ``` 1 oz. Rhum Clément V.S.O.P. 1 oz. Mãe de Ouro Cachaça .75 oz. Lime Juice .5 oz. Lustau Pedro Ximénez 1 barspoon St. Elizabeth Allspice Dram Shake with ice and strain into a chilled coupe Garnish with grated nutmeg —Jim Meehan, Spring 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 16

“I created this old-fashioned style cocktail after visiting the Bjäre Peninsula in southern Sweden, where the golden potatoes used to make Karlsson’s vodka are grown. 2 oz. Karlsson’s Gold Vodka .5 oz. Carlshamns Flaggpunsch 1 Sprig Fresh Dill Add the dill and Flaggpunsch to a mixing glass and muddle Add vodka and ice, then stir and fine-strain over one large cube into a chilled rocks glass Garnish with two spritzes of Diluted Aftel Black Pepper Essence —Jim Meehan, Winter 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 17

“Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, I combined Golden Star sparkling jasmine tea with a hint of absinthe to complement Christian Krogstad’s namesake aquavit. 3 oz. Golden Star Sparkling White Jasmine Tea 2 oz. Krogstad Aquavit .75 oz. Lemon Juice .75 oz. Pineapple Juice 4 Slices Cucumber (reserve 1 for garnish) 1 Sprig Dill Add the cucumber, dill, and juices to a mixing glass and muddle Add the aquavit, then shake with ice and fine-strain into a chilled, St. George Absinthe-rinsed fizz glass Top with sparkling jasmine tea Garnish with a slice of cucumber —Jim Meehan, Spring 2009 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 18

Nothing sums up the thrill of fall in the Northeast better than Charles Schulz’s masterpiece, “It’s the Great Pumpkin, Charlie Brown.” ``` 2 oz. Southampton Pumpkin Ale 1 oz. Rittenhouse Bonded RyeWhiskey 1 oz. Laird’s Bonded Apple Brandy .5 oz. Deep Mountain Grade B Maple Syrup 1 Whole Egg Add everything to a mixing glass and swirl to decarbonate beer Dry-shake, then shake with ice and strain into a chilled fizz glass Garnish with grated nutmeg —Jim Meehan, Fall 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 19

“This drink is based on the Rosy Deacon recipe in Jones’s Complete Bar Guide. One night, I served it to my friend J. C. Iglesias, who suggested adding Absinthe. ``` 1.5 oz. Plymouth Gin 1 oz. Grapefruit Juice .75 oz. Plymouth Sloe Gin Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe No garnish —Jim Meehan, Fall 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 20

“In viticultural terms, “green harvesting” is when you prune immature grape clusters to force the vine to concentrate flavor and ripeness in the remaining fruit. ``` 2 oz. Chilled Brewed Hibiscus Tea 1.5 oz. José Cuervo Platino Tequila .5 oz. Green Chartreuse 7 Concord Grapes (reserve 3 for garnish) Muddle the grapes Add everything to a mixing glass, then stir with ice and fine-strain into a chilled fizz glass filled with ice Garnish with three Concord grapes on a cocktail pick —Jim Meehan, Fall 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 21

``` “Mickey used to stroll through Greenpoint on his days off. The route gave him the idea to create a variation on a well-known cocktail from Milk & Honey called the Red Hook. 2 oz. Rittenhouse Bonded Rye Whiskey 1 oz. Punt e Mes 1 barspoon Yellow Chartreuse 1 dash of Angostura Bitters Stir with ice and strain into a chilled coupe No garnish —Michael McIlroy, New York, 2005” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 22

“Ada Coleman, the Savoy Hotel’s head bartender from 1903 to 1926, created this drink for actor Charles Hawtrey, who said “By Jove! That is the real hank-ypanky.” 2 oz. Beefeater Gin 1.5 oz. Carpano Antica Sweet Vermouth .25 oz. Fernet Branca Stir with ice and strain into a chilled coupe Garnish with an orange twist —Harry Craddock, The Savoy Cocktail Book, 1930 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 23

“This drink looks like the sky during the harvest moon—when the reddish-orange moon (the orange twist) rises after sunset. ``` 1.5 oz. Wild Turkey Rye Whiskey 1 oz. Lillet Blanc .5 oz. Laird’s Bonded Apple Brandy .25 oz. Green Chartreuse 3 dashes Abbott’s Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —Daniel Eun, Winter 2007 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 24

“According to David Wondrich, slings became popular around the turn of the 19th century in America. Later, they took the form of mini punches, served with citrus and liqueurs like this drink. ``` 1.5 oz. Laird’s Bonded Apple Brandy .5 oz. Martini Sweet Vermouth .5 oz. Bénédictine .5 oz. Cherry Heering .5 oz. Lemon Juice .5 oz. House Ginger Beer Shake with ice and strain into a chilled Collins glass filled with ice Garnish with a cherry and orange flag ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 25

“Concord grapes reminded Johnny of the Catskills, which brought back memories of his mother’s roasted artichoke (thus the Cynar) and tomato pasta. 1.5 oz. Hayman’s Old Tom Gin .5 oz. Cynar .5 oz. Lime Juice .25 oz. Strega 7 Concord Grapes Add the grapes and Strega to a mixing glass and muddle Add everything else, then shake with ice and fine-strain into a chilled coupe Garnish with two spritzes of diluted Aftel Anise Hyssop Essence —Johnny Iuzzini, Fall 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 26

“Cuban Bar La Florida’s famous Daiquiri #3, served without the sugar for diabetic author and barfly Ernest Hemingway. ``` 2 oz. Banks 5 Island Rum .75 oz. Lime Juice .5 oz. Luxardo Maraschino Liqueur .5 oz. Grapefruit Juice Shake with ice and strain into a chilled coupe Garnish with a lime wheel —Bar La Florida Cocktail Book, 1939 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 27

“To commemorate the 400th anniversary of Henry Hudson’s discovery of Manhattan, we created this genever-based punch spiked with Indonesian Arrack to give you a hint of the part of the world he never reached. 1.5 oz. Bols Genever 1 oz. Channing Daughters Scuttlehole Chardonnay .5 oz. Lemon Juice .5 oz. Simple Syrup .25 oz. van Oosten Batavia Arrack Stir with ice and strain over one large cube into a chilled rocks glass Garnish with grated nutmeg —Jim Meehan and Gerry Corcoran, Spring 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 28

“This cocktail has a spirituous backbone that is sure to cast a fog over the most amorous honeymoon. 2 oz. Laird’ s Bonded Apple Brandy .5 oz. Marie Brizard Orange Curaçao .5 oz. Bénédictine .5 oz. Lemon Juice Shake with ice and strain into a chilled coupe No garnish —Hugo Ensslin, Recipes for Mixed Drinks, 1916

Answer 29

“The longest drink recipe in the book, Kevin Diedrich’s toddy is an Irish Coffee–Hot Buttered Rum hybrid. ``` 6 oz. Hot Water 2 oz. Spiced Macchu Pisco 1 barspoon Vanilla Butter Add everything to a pre-warmed heatproof mug and stir until vanilla butter dissolves Top with sweetened whipped cream Garnish with freshly grated nutmeg —Kevin Diedrich, Winter 2009 Spiced Macchu Pisco 1 750-ml bottle Macchu Pisco 1 3-inch Orange Peel 1 Split Vanilla Bean 1 tsp. Black Peppercorns 1 tsp. Cloves 1 tsp. Allspice Berries 1 tsp. Star Anise 1 Cinnamon Stick Combine in a nonreactive container and infuse, covered, for 24 hours at room temperature Fine-strain and bottle Yield: approx. 25 oz. Vanilla Butter 1 lb. Brown Sugar 1 lb. Unsalted Butter 1 qt. Häagen-Dazs Vanilla Ice Cream 2 Star Anise Pods 5 Cloves 5 Whole Allspice Berries 5 Black Peppercorns Add spices to a pot. Add butter and heat until it melts, then add brown sugar and stir until lumps are gone Add ice cream and stir until smooth and thick Strain spices and store in a nonreactive container in the freezer Sweetened Whipped Cream 3 oz. Heavy Cream .25 oz. Simple[…]” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 30

“David Slape named this drink after the posh Parisian hotel where Irish scribe and spirits devotee Oscar Wilde spent his last years. 2 oz. Bushmills Irish Whiskey .5 oz. Cointreau .5 oz. Bénédictine 1 Sprig Rosemary (half for muddling, half for garnish) Add the Cointreau, Bénédictine, and bottom half of rosemary sprig to a mixing glass and muddle Add Bushmills and ice, then stir and fine-strain over one large cube into a chilled rocks glass Garnish with the tip of the rosemary sprig —David Slape, Spring 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 31

Will P. Taylor, who created this drink at the Nacional bar in Cuba, was the Old Waldorf-Astoria’s last manager before Prohibition shuttered the bar. ``` 2 oz. Bacardi 8 Rum 1 oz. Pineapple Juice .5 oz. Lime Juice .5 oz. Simple Syrup .25 oz. Rothman & Winter Orchard Apricot Shake with ice and strain into a chilled coupe Garnish with a lime wheel —Bar La Florida Cocktails, 1933” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 32

“Crème Yvette’s affinity for blueberries gave me the idea of introducing the pair to a more aristocratic couple: champagne and cognac. ``` 1.5 oz. Hine V.S.O.P. Cognac .5 oz. Crème Yvette 2 Tbsp. Blueberries Add the blueberries and Crème Yvette to a mixing glass and muddle Add the Cognac and ice, then shake and fine-strain into a chilled egg coupe Top with 2.5 oz. Moët Imperial Champagne Garnish with an edible orchid —Jim Meehan, Spring 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 33

“Our beloved regular Wylie Dufresne, the chef and owner of WD 50, created the corn water, meant to complement the corn-based Tennessee Whisky. 1.5 oz. George Dickel No. 12 Tennessee Whisky 1 oz. Corn Water .5 oz. Honey Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled egg coupe Top with 1 oz. Moët Imperial Champagne No garnish —Jim Meehan, Summer 2009 Corn Water 16 oz. Water 1 8.75-oz. can Del Monte Fresh Cut Whole Kernel Corn Puree the corn and water in a blender, then finestrain, bottle, and store in the refrigerator Yield: approx. 20 oz.” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 34

“In Imbibe! David Wondrich traces the evolution of the plain whiskey cocktail to more evolved versions such as the Fancy Whiskey Cocktail in the 1862 edition and the Improved version above, which appeared 14 years later. 2 oz. Rittenhouse Bonded Rye Whiskey .25 oz. Luxardo Maraschino Liqueur .25 oz. Simple Syrup 2 dashes Angostura Bitters” Stir with ice and strain over one large cube into a chilled, Vieux Pontarlier Absinthe–rinsed rocks glass Garnish with a lemon twist —Jerry Thomas, Bar-Tenders Guide, 1876” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 35

“One of the many hypotheses surrounding the name of this drink is that it is a corruption of Jacquemot, a pink rose with a similar hue to this drink. 2 oz. Laird’s Bonded Apple Brandy .75 oz. Lemon Juice .75 oz. House Grenadine Shake with ice and strain into a chilled coupe No garnish —William Boothby, The World’s Drinks and How to Mix Them, 1908” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 36

“Dutch Courage, a nickname given to genever in the 17th century by English soldiers who were impressed by how hard the Dutch fought after a dram, is the backbone of this winter warmer. 6 oz. Kamoizumi “Shusen” Sake 1 oz. Bols Genever .5 oz. Yellow Chartreuse .25 oz. Canton Ginger Liqueur .25 oz. Honey Syrup Heat the sake in a bain-marie (do not boil) Pour the sake and everything else into a pre-heated heatproof mug Garnish with a lemon wheel studded with 6 cloves —Jim Meehan, Winter 2009 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 37

“Jerry Thomas is believed to have created this concoction in June 1860 for a delegation of Japanese dignitaries who were staying in the Metropolitan Hotel—right across the street from his bar at 622 Broadway. ``` 2 oz. Hine V.S.O.P. Cognac .5 oz. Kassatly Chtaura Orgeat 2 dashes Angostura Bitters Stir with ice and strain into a chilled coupe Garnish with a lemon twist —Jerry Thomas, Bar-Tenders Guide, 1862 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 38

“According to Baker, “It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean of all American Vintners, and present ‘father’ of Virginia Dare, we brought out two chilled bottles of Garrett Champagne, and created this one.” 1 oz. Rémy Martin V.S.O.P. Cognac 1 Demerara Sugar cube soaked in Angostura Bitters 1 barspoon Green Chartreuse Stir the cognac with ice and strain into a chilled egg coupe filled with three cracked ice cubes Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Möet Imperial Champagne Float the Green Chartreuse over the surface of the drink No garnish —Charles Baker, The Gentleman’s Companion, 1937” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 39

An improved John Collins that alludes to Johnny Appleseed, dressed up with fancy English soda and German Apple Schnapps. 1.5 oz. Maker’s Mark Bourbon .75 oz. Schönauer Apple Schnapps .75 oz. Lemon Juice 2 dashes The Bitter Truth Jerry Thomas Bitters Shake with ice and strain into a chilled Collins glass filled with ice Top with 2 oz. Fever-Tree Bitter Lemon Soda Garnish with a lemon twist —Jim Meehan, Fall 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 40

“Charles’s tribute to Macchu Pisco founder Melanie Asher, who bailed him out of jail in New Orleans, where he was detained with a friend for dropping a bottle of tequila in the Old Absinthe House. ``` 1.5 oz. Macchu Pisco .5 oz. St. Germain Elderflower Liqueur .5 oz. Lime Juice .5 oz. Lemon Juice .5 oz. Simple Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled, Pernod Absinthe-rinsed egg coupe Garnish with 2 spritzes of St. Elizabeth Allspice Dram —Charles Vexenat, Fall 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 41

“David Wondrich unearthed this sophisticated sour collected by Broadway press agent Murdock Pemberton in a 1937 issue of Esquire. ``` 2 oz. Rittenhouse Bonded Rye Whiskey .75 oz. Lime Juice .5 oz. Bénédictine 2 dashes Angostura Bitters Shake with ice and strain into a chilled coupe No garnish —David Wondrich, Esquire Drinks, 2002 ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 42

“Using the Cameron’s Kick cocktail as a template, John deBary substituted malt whiskey aged on Japan’s Kansai plain in place of its Celtic brethren, used lime in place of lemon juice, and added a little Madeira for complexity. 1.5 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky .75 oz. Blandy’s Sercial Madeira .75 oz. Lime Juice .4 oz. Kassatly Chtaura Orgeat Shake with ice and strain into a chilled coupe No garnish —John deBary, Spring 2010” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 43

“When I asked Nate why he wanted to call his cocktail the King Bee, he sent me the lyrics to Muddy Waters’s song “I’m a King Bee.” ``` 1.5 oz. Barsol Quebranta Pisco .75 oz. Lemon Juice .5 oz. Bénédictine .5 oz. Bärenjäger Shake with ice and strain into a chilled coupe Float .5 oz. Lustau Palo Cortado Sherry over the surface of the drink No garnish —Nate Dumas, Spring 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 44

“Kin kan” is Japanese for kumquat, the small, aromatic citrus fruit that is cultivated throughout Southeast Asia from autumn until winter. ``` 1.5 oz. Beefeater Gin 1 oz. Kumquat Syrup .75 oz. Lemon Juice Shake with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe No garnish ``` —John Deragon, Spring 2008 Kumquat Syrup 6 oz. Kumquats 16 oz. Simple Syrup Rinse kumquats, trim off their tops and bottoms, and add to pot along with simple syrup. Bring mixture to boil, then lower heat and simmer on low heat for 30 minutes. Cover and turn off heat. Allow to cool for 1 hour. Fine-strain, bottle, and store in the refrigerator Yield: approx. 9.5 oz.” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 45

“Koyo,” Japanese for colorful leaves, refers to the period when the leaves turn red, orange, yellow, and brown. ``` 2 oz. Masumi Okuden Junmai Sake .5 oz. Dubonnet Rouge .25 oz. Cynar .25 oz. Yellow Chartreuse Stir with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe Garnish with a lemon twist —Daniel Eun, Fall 2008 ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 46

LACRIMOSA This dark, brooding Negroni variation, whose name means “tears” in Latin, substitutes rye for gin, amaro for sweet vermouth, and Luxardo Bitter for Campari. ``` 2 oz. Rittenhouse Bonded RyeWhiskey .75 oz. Luxardo Bitter .75 oz. Amaro Ciociaro Stir with ice and strain over one large cube into a chilled rocks glass Garnish with a flamed orange twist —David Slape, Fall 2008 ```

Answer 47

“The weekend before Tales of the Cocktail in 2009, Jack McGarry worked a shift at PDT and served this delicious Daiquiri variation. ``` 2 oz. Banks 5 Island Rum 75 oz. Lime Juice .5 oz. Marie Brizard Crème de Cacao .25 oz. Martini Sweet Vermouth 1 barspoon House Grenadine Shake with ice and strain into a chilled coupe Garnish with a lime wheel —Jules Bergeron, Trader Vic’s Bartenders Guide, 1972” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 48

“Brian came up with this cocktail while vacationing along the sunny shores of Lake George. ``` 1 oz. Jameson Irish Whiskey 1 oz. Glenlivet 12-Year-Old Single Malt Scotch Whisky .5 oz. Drambuie .5 oz. Lemon Juice Shake with ice and strain into a chilled coupe No garnish —Brian Shebairo, Winter 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 49

“Louche” means “questionable, mischievous behavior.” Consider this cocktail as its inspiration. ``` 1.5 oz. Hendricks Gin 1 oz. Lillet Rouge .5 oz. Lime Juice .25 oz. Yellow Chartreuse .25 oz. Simple Syrup Shake with ice and strain into a chilled coupe No garnish —Charlotte Voisey, Winter 2007” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 50

“If it wasn’t for legendary barman Murray Stenson of Seattle’s Zig Zag Café, this drink might still be dwelling in obscurity. ``` .75 oz. Tanqueray Gin .75 oz. Luxardo Maraschino Liqueur .75 oz. Green Chartreuse .75 oz. Lime Juice Shake with ice and strain into a chilled coupe No garnish —Ted Saucier, Bottoms Up, 1951” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 51

“To barman Sean Hoard, nothing signifies the arrival of summer like the smell of fresh-cut grass. This cocktail simultaneously mimics the aroma and suggests a use for the field. ``` 1 oz. Partida Blanco Tequila 1 oz. Tanqueray Gin .75 oz. Lime Juice .75 oz. Agave Syrup .25 oz. Green Chartreuse 1 5-inch Slice Green Bell Pepper Muddle the bell pepper and agave syrup Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice Garnish with an umbrella and a lime wheel —Sean Hoard, Summer 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 52

“In The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with Hungarian Apricot Brandy and lime juice. I built upon the foundation, adding gin, mint, and bitters. 2 oz. Plymouth Gin .75 oz. Lemon Juice .5 oz. Rothman & Winter Orchard Apricot .25 oz. Simple Syrup 2 dashes House Orange Bitters 6 Mint Leaves Muddle the mint leaves with the simple syrup Add everything else, then shake with ice and fine-strain into a chilled coupe No garnish —Jim Meehan, Summer 2007” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 53

“Sam Ross combined his favorite classics, Italy’s Negroni and America’s Manhattan, into one drink and named the result after Lefty, an Italian-American character from the movie Donnie Brasco. 1.5 oz. Elijah Craig 12-Year-Old Bourbon .75 oz. Carpano Antica Sweet Vermouth .75 oz. Campari 2 dashes Bittermens Xocolatl Mole Bitters Stir with ice and strain into a chilled coupe Garnish with 3 brandied cherries on a pick —Sam Ross, New York, 2007 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 54

“This Aviationinspired cocktail, made with products from two of my favorite West Coast distillers, recognizes the ascent of microdistilled spirits on America’s “left coast.” ``` .75 oz. Clear Creek Plum Brandy .75 oz. Anchor Genevieve .5 oz. Luxardo Maraschino Liqueur .5 oz. Lemon Juice .5 oz. Pineapple Juice 1 barspoon Rothman & Winter Crème de Violette Shake with ice and strain into a chilled coupe No garnish —Jim Meehan, Spring 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 55

“In 2006, Rob Cooper asked me to create a hot drink with St. Germain. To prove that the liqueur could tame one of the most powerful spirits, I mixed it with one of Islay’s legendary peat monsters. 4 oz. Freshly Brewed Chamomile Tea 1.5 oz. Ardbeg 10-Year-Old Single Malt Scotch Whisky .5 oz. St. Germain Elderflower Liqueur .5 oz. Honey Syrup Add everything to a pre-heated heatproof mug and stir Garnish with a lemon wedge studded with three cloves —Jim Meehan, Winter 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 56

“Renowned pastry chef Johnny Iuzzini created this twist on the Cock ‘N’ Bull Special from Ted Saucier’s Bottoms Up while tending bar at PDT. ``` 1.25 oz. Wild Turkey Rye Whiskey .75 oz. Hine V.S.O.P. Cognac .75 oz. Bénédictine .5 oz. Rhum Clément Creole Shrubb Stir with ice and strain over an ice sphere into a chilled rocks glass Garnish with an orange twist —Johnny Iuzzini, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 57

“Elayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch in the Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in the wintertime. ``` 2 oz. Bulleit Bourbon .75 oz. Lemon Juice .5oz. Deep Mountain Grade B Maple Syrup .25 oz. Luxardo Maraschino Liqueur 1 ¼-inch Slice Jalapeño with a few seeds 1 dash Angostura Bitters 1 dash House Orange Bitters Muddle the jalapeño with the maple syrup Add everything else, then shake with ice and fine-strain into a chilled coupe Garnish with a flamed orange twist —Elayne Werns, New York, 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 58

“A variation upon the Luau Grog published in Jeff Berry’s Sippin’ Safari, Gerry created this cocktail for two of our regulars: Gina Haase and Jack Fetterman. ``` .75 oz. Wray & Nephew Overproof Rum .75 oz. Appleton Estate V/X Rum .75 oz. El Dorado 15-Year-Old Rum .5 oz. Lime Juice .5 oz. Simple Syrup .25 oz. Boiron Passion Fruit Purée .25 oz. Kassatly Chtaura Orgeat 1 dash Angostura Bitters Shake with ice and strain into a chilled rocks glass filled with pebble ice Top with more pebble ice and garnish with an umbrella, a lime wheel, an orange slice, and two large straws —Gerry Corcoran, Spring 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 59

“Tiki godfather Trader Vic claimed he first served this drink to friends visiting from Tahiti in 1944, who pronounced it “Maitai roa!”—“Very good!” ``` 1 oz. Banks 5 Island Rum 1 oz. Rhum Clément V.S.O.P. 1 oz. Lime Juice .5 oz. Marie Brizard Orange Curaçao .5 oz. Kassatly Chtaura Orgeat Shake with ice and strain into a chilled rocks glass filled with pebble ice Garnish with a mint sprig —Jules Bergeron, Trader Vic’s Bartenders Guide, 1972 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 60

“Mae West loved champagne, so LeNell included it along with pomegranate (the fruit of Aphrodite), bourbon (her favorite spirit), and a natural aphrodisiac: goji berries. 2 oz. Goji Berry-Infused Four Roses Single Barrel Bourbon 1 oz. Grapefruit Juice .5 oz. Pama Pomegranate Liqueur 1 Whole Egg Dry-shake, then shake with ice and strain into a chilled egg coupe rimmed with sugar, cayenne, and cocoa powder Garnish with three whiskey-soaked goji berries on a pick —LeNell Smothers, Winter 2007 Goji Berry-Infused Four Roses Single Barrel Bourbon 1.6 oz. Goji Berries 1 750-ml bottle Four Roses Single Barrel Bourbon Combine the Goji Berries and whiskey in a nonreactive container. Infuse, covered, for 48 hours at room temperature” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 61

“Margarita is Spanish for “daisy,” a style of sour originally sweetened with curaçao. ``` 2 oz. El Tesoro Platinum Tequila .75 oz. Cointreau .75 oz. Lime Juice .25 oz. Agave Syrup Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim) Garnish with a lime wheel —Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 62

“Thanks to the efforts of bartenders such as Scotland’s Adam Elmegirab, who reproduced Boker’s Bitters commercially, drinks such as the Martinez have returned to the limelight. 1.5 oz. Hayman’s Old Tom Gin 1.5 oz. Dolin Sweet Vermouth .25 oz. Luxardo Maraschino Liqueur 2 dashes Adam Elmegirab’s Boker’s Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —O. H. Byron, Modern Bartenders Guide, 1884 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 63

“Eddie Woelke of Havana’s Jockey Club named this cocktail after pioneering silentfilm actress and producer Mary Pickford. ``` 2 oz. Banks 5 Island Rum .75 oz. Pineapple Juice .5 oz. Luxardo Maraschino Liqueur .25 oz. House Grenadine Shake with ice and strain into a chilled coupe No garnish —Pedro Chicote, Cocktails, 1928 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 64

“Stanislav Vadrna introduced this cocktail, named after Nikka Whisky founder Masataka Taketsuru, at an event during Paris Whisky Live in September 2009. 1.5 oz. Nikka Taketsuru 12-Year-Old Japanese Malt Whisky .5 oz. Luxardo Amaretto .5 oz. Lemon Juice 1 barspoon Demerara Syrup Add everything to a chilled rocks glass, then fill with pebble ice Swizzle, then top with more pebble ice Garnish with 3 dashes Peychaud’s Bitters and a mint sprig —Stanislav Vadrna, Bratislava, 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 65

“This cocktail was inspired by Stanley Burroughs’s detox cocktail, composed of lemonade, maple syrup, and cayenne pepper. ``` 2 oz. Laird’s Bonded Apple Brandy .75 oz. Lemon Juice .5 oz. Deep Mountain Grade B Maple Syrup 2 ¼-inch Slices Seeded Jalapeño 20 drops Herb Pharm Goldenseal Tincture Shake with ice and fine-strain into a chilled coupe Garnish with a thin slice of jalapeño —Lydia Reissmueller, Fall 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 66

“The first drink Phil ever featured on the menu at Flatiron Lounge was the Daisy May. He used the recipe as a template to come up with this, which we featured on our first friends-andfamily menu. ``` 2 oz. Hine V.S.O.P. Cognac 1 oz. Lemon Juice .75 oz. Green Chartreuse .75 oz. Simple Syrup Shake with ice and strain into a chilled white wine glass filled with ice Garnish with a mint sprig —Phil Ward, New York, Summer 2007” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 67

“Danger named this drink after her Minnesota dream bar, Jane’s Sweet Melon Stand. ``` 2 oz. Plymouth Gin 1 oz. Watermelon Juice .75 oz. Lemon Juice .5 oz. Aperol .5 oz. Simple Syrup Shake with ice and strain into a chilled Collins glass filled with pebble ice Garnish with three watermelon balls on a pick —Jane Danger, Summer 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 68

“The cucumber reinforces the vegetal notes of the earthy tequila, which stands in for sweet vermouth in this regal Americano variation. ``` 1.5 oz. Partida Reposado Tequila .75 oz. Gran Classico Bitter 3 ¼-inch Slices Cucumber Muddle the cucumber slices in a mixing glass Add spirits and ice, then stir and fine-strain into a chilled coupe Top with 2 oz. Moët Imperial Champagne Garnish with a lemon twist —Jim Meehan, Summer 2010 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 69

“Passion fruit and cucumber brighten this earthy mule spiced with native Mexican chili. 1.5 oz. Sombra Mezcal 1 oz. House Ginger Beer .75 oz. Lime Juice .75 oz. Boiron Passion Fruit Purée .5 oz. Agave Syrup 4 Slices Cucumber (reserve 1 for garnish) Add the agave syrup and cucumber slices to a mixing glass and muddle Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili —Jim Meehan, Winter 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 70

“Don and John developed this recipe with the help of Abraço owner and barista Jamie McCormick. 3 oz. Freshly Brewed Coffee 1.5 oz. Walnut-Infused Hine V.S.O.P. Cognac (see Buona Notte recipe) .25 oz. Luxardo Amaretto .25 oz. Simple Syrup Build in a pre-heated heatproof mug Garnish with freshly whipped cream and grated nutmeg —John Deragon and Don Lee, Winter 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 71

“This delicious New Orleans brunch staple is rarely served on menus north of the Mason-Dixon Line. ``` 1.5 oz. Whole Milk 1 oz. Pierre Ferrand Ambre Cognac 1 oz. Myers’s Dark Rum .75 oz. Simple Syrup Shake with ice and strain into a chilled rocks glass filled with one large cube Garnish with grated nutmeg —Jerry Thomas, Bar-Tender’s Guide, 1862” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 72

“Loosely inspired by the Crisp cocktail in Applegreen’s Bar Book, this delicate saketini showcases the subtle green melon and mint notes of the sake. 2 oz. Heart of the Hudson Apple Vodka 1 oz. Masumi Arabishiri Sake .25 oz. Simple Syrup 3 ¼-inch Slices Granny Smith Apple 2 Mint Leaves Muddle the apple slices, mint leaves, and simple syrup Add everything else and ice. Stir and fine-strain into a chilled coupe Garnish with three honeydew melon balls on a pick” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 73

“The key to preparing a great mint julep is a proper julep cup (preferably silver), crushed ice, lively mint and the finest overproof bourbon you can afford to mix with. ``` 2.5 oz. Booker’s Bourbon .5 oz. Simple Syrup 8 Mint Leaves (plus 3 mint sprigs for garnish) Muddle the mint leaves and simple syrup in a chilled julep cup Add the bourbon and top with pebble ice Swizzle, then top with more pebble ice Garnish with 3 mint sprigs —Jerry Thomas, Bar-Tender’s Guide, 1862” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 74

“The Mojito became popular again in 2002 after Pierce Brosnan (playing James Bond, of course) ordered one in Die Another Day. 2 oz. Banks 5 Island Rum 1 oz. Simple Syrup .75 oz. Lime Juice 8 Mint Leaves (plus 1 mint sprig for garnish) Add the simple syrup and mint leaves to a mixing glass and muddle Add everything else, then shake and fine-strain into a chilled Collins glass filled with ice Top with 1 oz. club soda and garnish with the mint sprig —Listed as the Rum Mojo in Juan A. Lasa’s Libro de Cocktail, 1929 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 75

“On a slow night, Nate’s coworker challenged him to invent a drink called the Montgomery Smith. ``` 2 oz. Hine V.S.O.P. Cognac .5 oz. Bénédictine .25 oz. Fernet Branca Stir with ice and strain into a chilled coupe Garnish with a lemon twist —Nate Dumas, New York, 2007” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 76

“Morango” means strawberry in Portuguese, the language of Brazil, where cachaça comes from. ``` 2 oz. Strawberry-Infused Mãe de Ouro Cachaça .75 oz. Lemon Juice .75 oz. Simple Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled fizz glass Top with 1 oz. club soda No garnish —Don Lee, Summer 2007 ``` Strawberry-Infused Mae de Ouro Cachaça 750 ml Mãe de Oro Cachaça 16 oz. Strawberries, stems removed and quartered Combine the cachaça and strawberries in a nonreactive container and infuse, covered, for 12 hours at room temperature Fine-strain, bottle, and store in the refrigerator Yield: approx. 24.5 oz. ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 77

“The Moscow Mule was created by Jack Morgan of the Cock ‘n’ Bull restaurant in Los Angeles and John G. Martin of Heublein, the company that distributed Smirnoff. 1.5 oz. Smirnoff Black Vodka 1 oz. House Ginger Beer 1 oz. Simple Syrup .75 oz. Lime Juice Shake with ice and strain into a chilled mule cup filled with ice Garnish with a lime wheel and candied ginger —Lucius Beebe, The Stork Club Bar Book, 1946 ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 78

“This cocktail was inspired by George Washington, who operated one of the largest distilleries in the country, located on his personal estate, Mount Vernon. ``` 1 oz. Clear Creek Kirschwasser 1 oz. Gran Duque D’Alba Brandy de Jerez .75 oz. Grapefruit juice .5 oz. Lustau Pedro Ximénez Sherry .5 oz. Cherry Heering Shake with ice and strain into a chilled coupe Garnish with three brandied cherries on a pick —Jim Meehan, Winter 2007” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 79

Originally called the Apple Crumble, Simon created this drink for Koba, in Brighton, England. 1.5 oz. Havana Club 7-Year-Old Rum 1 oz. Red Jacket Orchard Apple Cider .75 oz. Lemon Juice .5 oz. Demerara Syrup Shake with ice and strain into a chilled Collins glass filled with pebble ice Garnish with an apple slice sprinkled with grated cinnamon and nutmeg —Simon Ford, London, 2001” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 80

“The term “grog” was supposedly coined by members of the British Royal Navy, who named their rum ration (prepared with a tot of water) after Admiral Edward “Old Grog” Vernon, so nicknamed because he wore a grogram coat. ``` 1 oz. Gosling’s Black Seal Rum 1 oz. Appleton Reserve Rum 1 oz. El Dorado 15-Year-Old Rum .75 oz. Lime Juice .75 oz. Grapefruit Juice .5 oz. Honey Syrup Build in a chilled Collins glass, then fill with pebble ice Swizzle, then top with more pebble ice No garnish —Don the Beachcomber, 1941” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 81

“The combination of gin, sweet vermouth, and Campari showed up as the Camparinette and the Campari Cardinal in French and Spanish cocktail books such as Cien Cocktails and L’Heure du Cocktail before being recognized universally as the Negroni. 1.25 oz. Beefeater Gin 1.25 oz. Campari 1.25 oz. Martini Sweet Vermouth Stir with ice and strain into chilled coupe or over ice in a chilled rocks glass Garnish with an orange twist —J. S. Brucart, Cien Cocktails, 1943” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 82

“Manhattan was first colonized by Dutch traders, who renamed the island and surrounding area New Amsterdam. ``` 2 oz. Bols Genever 1 oz. Clear Creek Kirschwasser 1 barspoon Demerara Syrup 2 dashes Peychaud’s Bitters Stir with ice and strain into a chilled coupe Garnish with a lemon twist —Jim Meehan, New York, 2006” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 83

“By the time John and I came up with this Brooklyn variation, there were so many cocktails named after neighborhoods in Brooklyn, we claimed Newark, New Jersey. ``` 2 oz. Laird’s Bonded Apple Brandy 1 oz. Vya Sweet Vermouth .25 oz. Fernet Branca .25 oz. Maraska Maraschino Liqueur Stir with ice and strain into a chilled coupe No garnish —Jim Meehan and John Deragon, Fall 2007 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 84

“While we prefer our old-fashioned the old-fashioned way (with sugar, bitters, and a twist), the “newfangled” old-fashioned is even better thanks to the beer. ``` 2 oz. Old Grand-Dad Bonded Bourbon .25 oz. Simple Syrup 2 dashes Angostura Bitters half an Orange Wheel 3 Brandied Cherries Muddle the orange and cherries Add everything else, then shake with ice and fine-strain into a chilled coupe Top with 2 oz. Southampton Double White Ale No garnish —Kevin Diedrich, Spring 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 85

David Wondrich traces the addition of red wine to cocktails all the way back to the 1880s. ``` 1 oz. Elijah Craig 12-Year-Old Bourbon Whiskey 5 oz. Heavy Cream .25 oz. Simple Syrup 1 Egg Yolk Dry-shake, shake with ice, and strain into a chilled coupe Top with .75 oz. Noval Black Port Garnish with grated nutmeg —Toby Maloney, New York, circa 2003” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 86

“The creamy sake is a perfect substitute for dairy in this vanilla-accented milk punch. ``` 2 oz. Kamoizumi Nigori Sake 1 oz. Hine V.S.O.P. Cognac .5 oz. Navan Vanilla Liqueur 3 dashes Feldman’s Barrel Aged Bitters Stir with ice and strain into a chilled coupe Garnish with grated nutmeg —Jim Meehan, Winter 2009” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 87

“Noce is Italian for “walnut” and royale, in cocktail terminology, refers to a drink topped with Champagne. ``` 1.5 oz. Beefeater Gin .5 oz. Plymouth Sloe Gin .25 oz. Monteverdi Nocino Stir with ice and strain into a chilled coupe Top with 2 oz. Moët Imperial Champagne No garnish —Lindsay Nader, Fall 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 88

“John’s first cocktail on our menu was a seasonal homage to the French 75, reconstituted with dry, French sparkling cider. 1 oz. Aviation Gin .5 oz. Schönauer Apple Schnapps .25 oz. Grapefruit Juice .25 oz. Simple Syrup 1 dash Regan’s Orange Bitters Shake with ice and strain into a chilled coupe Top with 2 oz. Dupont Brut Sparkling Cider No garnish —John deBary, Fall 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 89

“This tequilabased homage to the Vieux Carré cocktail was created in the wake of Hurricane Katrina to raise awareness of New Orleans’s struggle to recover and rebuild. ``` 1.5 oz. Ocho Añejo Tequila .75 oz. Lillet Blanc .25 oz. Bénédictine 3 dashes Peychaud’s Bitters Stir with ice and strain into a chilled coupe Garnish with a lemon twist —Jonny Raglin, San Francisco, 2005” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 90

“Liquor.com editor Noah Rothbaum asked me to create a wine cocktail with Beaujolais Nouveau to feature on the site. 2 oz. Beaujolais Nouveau 1.5 oz. Laird’s Bonded Apple Brandy .5 oz. Plymouth Sloe Gin .25 oz. Deep Mountain Grade B Maple Syrup 2 dashes Angostura Bitters Stir with ice and strain into a chilled coupe Garnish with an apple fan and grated cinnamon —Jim Meehan, Winter 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 91

Using the Pimms Cup as my muse, I fashioned this cocktail to show off the versatility of Port in a summer cooler. ``` 2 oz. Noval Black Port .5 oz. Lemon Juice .5 oz. Simple Syrup 1 Strawberry Muddle the strawberry with the simple syrup, Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice Top with 2 oz. Club Soda Garnish with a cucumber wheel —Jim Meehan, Summer 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 92

“Nate was intrigued by spirituous, old-fashioned-style cocktails at Milk & Honey that split a cocktail’s base between two complementary spirits. ``` 1 oz. Rhum Clément V.S.O.P. 1 oz. Laird’s Bonded Apple Brandy .5 oz. Green Chartreuse 1 Demerara Sugar Cube 2 dashes Fee Brothers Whiskey Barrel Aged Bitters Muddle the sugar cube and bitters Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass Garnish with an orange and lemon twist —Nate Dumas, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 93

“Linie aquavit is shipped from Norway, across the equator and back again in old sherry casks. Nate named this tipple after the direction of the journey home. ``` 2 oz. Linie Aquavit .75 oz. Grand Marnier .5 oz. Nonino Amaro Stir with ice and strain into a chilled, Fernet Brancarinsed coupe Garnish with an orange twist —Nate Dumas, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 94

“In 1806, the word cocktail was defined in the Balance and Columbian Repository newspaper as “a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly called a bittered sling.…” By 1888, the cocktail as defined above was already old hat! 2 oz. Wild Turkey Rye Whiskey 1 Demerara Sugar Cube 2 dashes Angostura Bitters Muddle, stir with ice, and strain over one large cube into a chilled rocks glass Garnish with a lemon twist —Theodore Proulx, The Bartender’s Manual, 1888” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 95

“Cervantes Ramirez served this variation upon Toby Maloney’s Neptune’s Wrath to the delight of our guests. ``` 2 oz. Plymouth Gin .75 oz. Lemon Juice .75 oz. Simple Syrup 1 Egg White Dry-shake, shake with ice, and strain into chilled egg coupe Pour .5 oz. flaming Green Chartreuse V.E.P. over the surface of the drink No garnish —Cervantes Ramirez, Winter 2007” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 96

“One evening, Lynette Marrero sauntered into East Side Company Bar and requested a gin drink mixed with cucumber. Sam mixed her a gimlet with muddled cucumber and mint he dubbed the “Old Maid.” 2 oz. Plymouth Gin 1 oz. Lime Juice .75 oz. Simple Syrup 6 Mint Leaves (plus 1 mint sprig for garnish) 4 Slices Cucumber (reserve 1 for garnish) Muddle the cucumber and mint with simple syrup Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass “Garnish with a mint sprig poked through a slice of cucumber —Sam Ross, New York, 2004” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 97

“In his appendix to Harry McElhone’s Barflies and Cocktails, Arthur Moss said that his friend “Sparrow” Robertson dedicated this cocktail to him and called it “My Old Pal.” 2 oz. Old Overholt Rye Whiskey .75 oz. Dolin Dry Vermouth .75 oz. Campari Stir with ice and strain into a chilled coupe No garnish —Harry McElhone, ABC of Mixing Cocktails, 1922” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 98

“The original recipe calls for equal parts Dubonnet and gin with a splash of Crème de Mandarine. I prefer it with a little more gin. ``` 2 oz. Plymouth Gin 1 oz. Dubonnet Rouge .25 oz. Mandarin Napoleon 1 dash House Orange Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —Jacques Straub, Drinks, 1914” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 99

“After working a few nights under the taxidermied black bear nicknamed Paddington, David Slape created his namesake cocktail. ``` 1.5 oz. Banks 5 Island Rum .5 oz. Lillet Blanc .5 oz. Grapefruit Juice .5 oz. Lemon Juice 1 barspoon Bonne Maman Orange Marmalade Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe Garnish with a grapefruit twist —David Slape, Fall 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 100

“Irishman Gerry Corcoran reinterpreted the Harvey Wallbanger as a dry Irish Manhattan spiked with the newly formulated Galliano L’Autentico. 1.5 oz. Black Bush Irish Whiskey 1.5 oz. Dolin Dry Vermouth .5 oz. Galliano L’Autentico 2 dashes House Orange Bitters Stir with ice and strain into a chilled coupe No garnish —Gerry Corcoran, Spring 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 101

“In Mexico, the Paloma is traditionally prepared with Squirt. Ting is an appropriate substitute on this side of the border, where Squirt is commonly sweetened with corn syrup. ``` 2 oz. Siete Leguas Reposado Tequila .5 oz. Lime Juice Build in a chilled salt-rimmed Collins glass, then add ice Top with 2 oz. Ting Grapefruit Soda Garnish with a half a grapefruit wheel —David Wondrich, Killer Cocktails, 2005” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 102

“I named this Southside Fizz variation after the three parks (Madison Square to the north, Gramercy to the east, and Union Square to the south) in Gramercy Tavern’s neighborhood. ``` 2 oz. Hangar One Buddha’s Hand Vodka .75 oz. Lemon Juice .5 oz. Kassatly Chtaura Orgeat 8 Mint Leaves (plus 1 mint sprig for garnish) Muddle mint leaves with orgeat Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice Top with 1 oz. Club Soda Garnish with a mint sprig —Jim Meehan, New York, 2005 ```

Answer 103

“Our homage to Paul Ricard and Paul’s Club, the bar I used to manage in Madison, Wisconsin. ``` 2 oz. Tanqueray Gin 1 oz. Concord Shrubb .25 oz. Simple Syrup Stir with ice and strain into a chilled coupe Float .25 oz. of Ricard Pastis No garnish —Jim Meehan and Don Lee, Fall 2007 ``` Concord Shrubb 5 lb. Crushed Concord Grapes 1 liter White Wine Vinegar Combine the grapes and vinegar in a nonreactive container. Infuse, covered, for one week at room temperature Fine-strain, bottle, and store in the refrigerator Yield: approx. 60 oz.” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 104

“The combination of ingredients gave off an opalescent glimmer, reminding John of the pearl buttons on the vest he wore behind the bar. 2 oz. Mãe De Ouro Cachaça .75 oz. Lillet Blanc .5 oz. Lime Juice Shake with ice and strain into a chilled Collins glass filled with ice Top with 1.5 oz. of San Pellegrino Limonata Garnish with half a grapefruit wheel —John Deragon, Spring 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 105

“With the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders’s French Pearl using two staples of Puebla cuisine: mezcal and fresh oregano. ``` 2 oz. Sombra Mezcal .75 oz. Yellow Chartreuse .75 oz. Lime Juice 4 sprigs Fresh Oregano 1 barspoon Ricard Pastis 1 barspoon Agave Nectar Muddle the oregano and agave nectar Add everything else, then shake with ice and fine-strain into a chilled coupe No garnish —Jim Meehan, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 106

“Marco created this drink at Saucebox in Portland for his ex-wife, Sarah. He named it the Perfect Pear in honor of their marriage and the King Crimson song “Three of a Perfect Pair.” ``` 2 oz. Clear Creek Pear Brandy .75 oz. Lemon Juice .5 oz. Orange Juice .5 oz. Simple Syrup Shake with ice and strain into a chilled, half sugar-rimmed coupe No garnish —Marco Dionysos, Portland, 1995 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 107

“The weekend before Tales of the Cocktail, Jack McGarry spent a night mixing drinks at PDT. This drink, named after the mythic Egyptian origin of watermelon seeds, was so good that we put it on the menu. ``` 1.5 oz. Partida Blanco Tequila 1 oz. Watermelon Juice .75 oz. House Grenadine .5 oz. Lime Juice 4 drops Marivani Rose Flower Water Shake with ice and strain into a chilled Collins glass filled with ice Top with 1 oz. Club Soda No garnish —Jack McGarry, Belfast, Spring 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 108

“According to Greek Mythology, the seasons were a result of Persephone’s abduction by Hades; nature suffered while her mother, Demeter, searched for her. ``` 1 oz. Laird’s Applejack .75 oz. Dolin Sweet Vermouth .5 oz. Plymouth Sloe Gin .5 oz. Lemon Juice .5 oz. Simple Syrup Stir with ice and strain into a chilled coupe No garnish —David Slape, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 109

“James Pimm became famous for his “house cup,” a gin sling with a proprietary mix of liqueurs and fruit extracts in the 19th century. 2 oz. Pimms #1 Cup .75 oz. Lemon Juice .5 oz. Simple Syrup 3 Cucumber Slices (1 reserved for garnish) Muddle the cucumber and simple syrup Add Pimms and lemon juice, then shake with ice and strain into a chilled Collins glass filled with ice Top with 1 oz. Fever-Tree Ginger Ale Garnish with a cucumber wheel —Lucius Beebe, The Stork Club Bar Book, 1946” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 110

In the Bartender’s Book (1951), Jack Townsend said “aside from the young ladies at their infrequent soirees, the Pink Lady is drunk to some extent by the seekers of the gay life along the Great White Way.” ``` 1.5 oz. Plymouth Gin .75 oz. Lemon Juice .5 oz. Laird’s Applejack .5 oz. Simple Syrup .5 oz. House Grenadine 1 Egg White Dry-shake, then shake with ice and strain into a chilled egg coupe No garnish —Harry McElhone, ABC of Mixing Cocktails, 1922” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 111

“The Pisco sour was first served by Californian Victor Morris, who substituted Pisco for whiskey in the sours served at his bar in Lima, Peru. 2 oz. La Diablada Pisco .75 oz. Lime Juice .75 oz. Simple Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled egg coupe Garnish with 4 drops Angostura Bitters swirled with two straws —Charles H. Baker Jr., The South American Gentleman’s Companion, 1951” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 112

“Inspired by the classic dessert, this cocktail was first served at the Star Chefs International Chef’s Conference, held at the 69th Regiment Armory in New York City. 2 oz. Zacapa 23 Centenario Rum .25 oz. Brizard Crème de Banane 12 drops Bittermens Xocolatl Mole Bitters Stir with ice and strain over one large cube into a chilled rocks glass Garnish with a pinch of ground chili —Jim Meehan, Summer 2010” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 113

“Before the flowers blossom and the berries ripen, root vegetables such as fennel and celery are all you can get at the market until flowering shoots such as asparagus appear. ``` 2 oz. Krogstad Aquavit .75 oz. Cointreau .75 oz. Lemon Juice 2 1½-inch Asparagus Tips 1 ¼-inch Slice Fennel Bulb 1 2-inch Celery Stalk Muddle the Cointreau and vegetables Add everything else, then shake with ice and fine-strain into a chilled St. George Absinthe-rinsed coupe Garnish with an orange twist —Sean Hoard, Summer 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 114

“Stan Jones’s recipe didn’t include bitters, but I felt a couple dashes of orange bitters improved the drink. 2 oz. Compass Box Oak Cross Blended Malt Scotch Whisky .75 oz. Lillet Blanc .5 oz. Drambuie 2 dashes House Orange Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —Stan Jones, Jones Complete Bar Guide, 1977” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 115

“Albert Edward, Prince of Wales and son of Queen Victoria, was the first member of the British royal family to visit North America, in 1860. ``` 1 oz. Hine V.S.O.P. Cognac 1 oz. Blandy’s Sercial Madeira .25 oz. Grand Marnier 1 dash Angostura Bitters Stir with ice and strain into a chilled coupe Top with 1 oz. Moët Imperial Champagne Garnish with an orange twist —Louis Foquet, Bariana, 1896” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 116

“Originally, toddies were prepared hot or cold in the 18th century with a spirit, sugar, water, and sometimes nutmeg. The formula has become considerably more involved in the 21st century. ``` 1 oz. Laird’s Bonded Apple Brandy .5 oz. Rittenhouse Bonded RyeWhiskey .5 oz. Lemon Juice .5 oz. Deep Mountain Grade B Maple Syrup 1 tsp. Libby’s Pumpkin Purée 2 dashes Angostura Bitters Add everything to a pre-heated heatproof mug and stir Top with 5 oz. hot water and stir Garnish with grated cinnamon —Jane Danger, Winter 2008” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 117

“The Professor is Michael’s rhumbased variation on the Chancellor cocktail from Frederick Birmingham’s Esquire Drink Book. ``` 2 oz. Rhum Clément V.S.O.P .75 oz. Dow’s Tawny Port .5 oz. Carpano Antica Sweet Vermouth 1 dash Angostura Bitters 1 dash House Orange Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —Michael Madrusan, Winter 2007 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 118

“Swizzles are traditionally prepared with a barspoon-length dried branch from a tropical bush that has five pruned prongs at the end. 2 oz. Barbancourt 8-Year-Old Rhum 1 oz. Lime Juice .5 oz. Demerara Syrup 8 Mint Leaves (plus 1 Mint Sprig for garnish) Muddle mint leaves and demerara syrup in a chilled Collins glass Add rhum, lime, and pebble ice, then swizzle and top with more pebble ice Add 2 dashes Peychaud’s Bitters and 2 dashes Angostura Bitters Garnish with a mint sprig —Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 119

“Lydia Reissmueller came up with this twist on Rock & Rye, a liqueur prepared by sweetening rye whiskey with rock candy, fruits, and bitter herbs. 1.5 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey .75 oz. van Oosten Batavia Arrack .25 oz. Demerara Syrup 2 dashes Angostura Bitters 2 dashes Angostura Orange Bitters Stir with ice and strain into a chilled rocks glass filled with ice Twist an orange and lemon peel over the surface and discard Garnish with a rock candy swizzle —Lydia Reissmueller, Fall 2009” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 120

“The New Orleans Fizz first served in Henry C. Ramos’s Imperial Cabinet Saloon didn’t become synonymous with its creator until the early 20th century. ``` 2 oz. Beefeater Gin .75 oz. Heavy Cream .75 oz. Simple Syrup .5 oz. Lime Juice .5 oz. Lemon Juice 5 drops Marivani Orange Flower Water 1 Egg White Dry-shake, shake with ice, and strain into a chilled Collins glass Top with 1 oz. club soda No garnish George Kappeler, Modern American Drinks, 1895 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 121

“When the cocktail delivered a wee bit more than expected, the name Rapscallion was given to it. 2.25 oz. Talisker 10-Year-Old Single Malt Scotch Whisky .75 oz. Lustau Pedro Ximénez Sherry Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe Twist a lemon peel over the surface and discard No garnish —Adeline Shepherd and Craig Harper, Copenhagen, 2007” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 122

“I came up with this drink for a dinner pairing competition against Master Sommelier Emily Wines. 1.5 oz. Trimbach Framboise 1 oz. Tokaji Aszú 5 Puttonyos “Red Label” .5 oz. Pama Pomegranate Liqueur 3 drops Marivani Rose Flower Water Stir with ice and strain into a chilled coupe Garnish with pink rose petal ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 123

“Harry Craddock writes that this drink is “so called because it will either cure Rattlesnake bite, or kill Rattlesnakes, or make you see them.” 2 oz. Rittenhouse Bonded Rye Whiskey 1 oz. Lemon Juice .75 oz. Simple Syrup 1 Egg White Dry-shake, then shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed egg coupe No garnish —Harry Craddock, The Savoy Cocktail Book, 1930” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 124

“Daniel named the drink after team Korea’s soccer fan club, the Red Devils. According to Eun, the interplay between Korean tea and Dutch gin mirrors the influence of the Dutch coaching staff on the 2002 Korean World Cup soccer team. 2 oz. Bols Genever 1 oz. Jujube Tea-Infused Vya Sweet Vermouth 3 Slices Dried Persimmon 2 dashes Fee Brothers Whiskey Barrel-Aged Bitters Add the persimmon and vermouth to a mixing glass and muddle Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass Garnish with a cinnamon stick —Daniel Eun, Fall 2008 Jujube Tea-Infused Vya Sweet Vermouth 1.3 oz. Jujube Tea 1 375-ml bottle Vya Sweet Vermouth Combine the tea and vermouth in a nonreactive container Stir the tea until it dissolves into the vermouth Fine-strain, bottle, and store in the refrigerator Yield: approx. 14 oz.” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 125

The original recipe hails from Baker’s “hazy memory of a night in Havana during the unpleasantness of 1933, when each swallow was punctuated with bombs going off on the Prado, or the sound of 3" shells being fired at the Hotel Nacional.…” 2 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey .75 oz. Carpano Antica Sweet Vermouth .5 oz. Cherry Heering 1 barspoon Pernod Stir with ice and strain into a chilled coupe Garnish with a lemon twist —Charles H. Baker, Jr., The Gentleman’s Companion: An Exotic Drinking Book, 1937” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 126

“After eschewing homemade bitters, we couldn’t help ourselves when Louis Smeby dropped off his verbena bitters, which complement the grassy, sugarcane-based cachaça. ``` 2 oz. Beleza Pura Cachaça .75 oz. Lime Juice .5 oz. Agave Syrup .25 oz. Yellow Chartreuse 4 dashes A.B. Smeby Verbena Bitters Shake with ice and strain into a chilled Collins glass filled with pebble ice Top with 4 dashes Peychaud’s Bitters No garnish —David Slape, Spring 2009 ” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 127

“Lydia Reissmueller created this cocktail with the help of her beau Josh, who moved to Maine before we put it on the menu. 2 oz. Rhum Clément V.S.O.P. 1.5 oz. Red Jacket Orchard Apple Cider .25 oz. St. Elizabeth Allspice Dram 2 dashes Angostura Bitters Stir with ice and strain over one large cube into a chilled rocks glass Garnish with an apple fan sprinkled with sea salt —Lydia Reissmueller, Fall 2008” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 128

“A mashup of reposado, “rested” in Spanish, and punt, “point” in Italian, this bittersweet strawberry Margarita will do more than just relax you. ``` 1.5 oz. Siete Leguas Reposado Tequila .5 oz. Yellow Chartreuse .5 oz. Punt e Mes .5 oz. Lemon Juice .5 oz. Agave Syrup 2 Strawberries (reserve 1 for garnish) Muddle 1 strawberry Add everything else, then shake with ice and finestrain into a chilled coupe Garnish with a strawberry fan —Lindsay Nader, Spring 2010” ``` Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.

Answer 129

“It’s far from legendary golfer Arnold Palmer’s country-club cooler, but it sure is an intoxicating afternoon thirstquencher. 2 oz. Black Tea-Infused Elijah Craig 12-Year-Old Bourbon .5 oz. Lemon Syrup 2 dashes Angostura Bitters Stir with ice and strain over one large cube into a chilled rocks glass Garnish with a lemon twist —Don Lee, Summer 2007 Black Tea-Infused Elijah Craig 12-Year-Old Bourbon 1 750-ml bottle Elijah Craig 12-Year-Old Bourbon .5 oz. In Pursuit of Tea Ceylon Pekoe Orange Tea Combine the tea and bourbon in a nonreactive container. Infuse for 12 minutes at room temperature Fine-strain and bottle Yield: approx. 25 oz. Lemon Syrup 24 oz. Simple Syrup 8 Lemons Remove zest from lemons (use a Microplane) Combine the lemon zest with the simple syrup in a nonreactive container. Infuse for 10 minutes at room temperature Fine-strain, bottle, and store in the refrigerator Yield: approx. 22 oz. ” Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.