PDT Cocktails Flashcards
ALBERT MATHIEU
ALBERT MATHIEU
In 1802, Albert Mathieu, a French mining engineer, proposed a tunnel under the English Channel that eventually led to the Chunnel that now connects England and France.
1.5 oz. Plymouth Gin .75 oz. Lillet Blanc .75 oz. Green Chartreuse 1 barspoon St. Germain Elderflower Liqueur 1 dash Regan’s Orange Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist —Kevin Martin, Boston, 2009 ”
ALGONQUIN
This drink was named after the historic Manhattan hotel where a number of famous writers, artists, and actors (members of the Algonquin Round Table) gathered for lunch before Prohibition went into effect.
2 oz. Rittenhouse Bonded Rye Whiskey
.75 oz. Dolin Dry Vermouth
.75 oz. Pineapple Juice
Stir with ice and strain into a chilled coupe
No garnish
—Selmer Fougner, Along the Wine Trail, 1935
”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
APPLE JACKRABBIT
Apple brandy cocktails became popular in many of the top cocktail lounges in Manhattan after Pegu Club owner Audrey Saunders persuaded Lisa Laird to distribute her company’s bonded apple brandy in New York.
2 oz. Laird’s Bonded Apple Brandy .75 oz. Lemon Juice .75 oz. Orange Juice .5 oz. Deep Mountain Grade B Maple Syrup Shake with ice and strain into a chilled coupe No garnish”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
ARCHANGEL
Michael and Richie named this cocktail after the Archangel Gabriel following a spirited conversation about Argentinean soccer legend Gabriel Batistuta.
2.25 oz. Plymouth Gin
.75 oz. Aperol
2 Slices Cucumber
Muddle the cucumber and Aperol in a mixing glass
Add gin and ice, then stir and fine-strain into a chilled coupe
Garnish with a lemon twist”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
ASTORIA BIANCO
I created this Astoria cocktail variation at Gramercy Tavern after acquiring a copy of Albert Stevens Crockett’s Old Waldorf Bar Days.
2.5 oz. Tanqueray Gin 1 oz. Martini Bianco Vermouth 2 dashes House Orange Bitters Stir with ice and strain into a chilled coupe Garnish with an orange twist”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
BEER AND A SMOKE
1 oz. Sombra Mezcal
.75 oz. Lime Juice
1 dash The Bitter Truth Celery Bitters
4 dashes Cholula
Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and ground black pepper
Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
BENTON’S BACON FAT OLD FASHIONED
“The crossroad of haute barnyard and barroom: Don Lee combined one of the finest pork products with one of our favorite bourbons.
2 oz. Benton’s Bacon Fat-Infused Four Roses Bourbon
.25 oz. Deep Mountain Grade B Maple Syrup
2 dashes Angostura Bitters
Stir with ice and strain into a chilled rocks glass filled
with one large cube
Garnish with an orange twist
—Don Lee, Winter 2007
Benton’s Bacon Fat-Infused
Four Roses Bourbon
1.5 oz. Benton’s Bacon Fat
1 750-ml bottle Four Roses Bourbon
On low heat, warm bacon fat in a small saucepan. Stir until it melts, about 5 minutes. Combine the molten fat and bourbon in a large nonreactive container and stir. Infuse for 4 hours, then place the container in the freezer for 2 hours.
Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth, and bottle
Yield: approx. 24 oz.”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
CHERRY POP
Jane Danger’s cocktail goes down like soda—or pop, as they call it where she grew up in Minnesota.
2 oz. Plymouth Gin
1 oz. Lemon Juice
.5 oz. Luxardo Maraschino Liqueur
.5 oz. Simple Syrup
3 Pitted Cherries (reserve 1 for garnish)
Muddle 2 of the cherries with the simple syrup
Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice
Garnish with the reserved cherry”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
CINEMA HIGHBALL
Don Lee’s infusion transforms this simple drink into a night out at the movies in a glass.
4.5 oz. Coca-Cola Classic
2 oz. Popcorn-Infused Flor de Caña Silver Dry Rum
Build in a chilled Collins glass filled with ice cubes
No garnish
—Don Lee, Winter 2007
Buttered Popcorn Infused Rum
1 750-ml bottle Flor de Caña Silver Dry Rum
1 oz. Fresh Popcorn
1 oz. Clarified Butter
Combine the popcorn and the rum in a nonreactive container and infuse for 1 hour. Strain through a chinois to remove all solids. Add clarified butter to the popcorn-infused rum, cover, and let infuse for 24 hours at room temperature. Transfer to the freezer and freeze for 4 hours to solidify the butter. Fine-strain and bottle.
Yield: approx. 23 oz.”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
CORPSE REVIVER 2
“There were two corpse revivers listed in The Savoy Cocktail Book. This one, came with a warning: “four of these taken in swift succession will unrevive the corpse again.”
.75 oz. Plymouth Gin
.75 oz. Cointreau
.75 oz. Lillet Blanc
.75 oz. Lemon Juice
Shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed coupe
No garnish
—Harry Craddock, The Savoy Cocktail Book, 1930”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
CUZCO
“2 oz. Barsol Quebranta Pisco .75 oz. Aperol .75 oz. Simple Syrup .5 oz. Lemon Juice .5 oz. Grapefruit Juice Shake with ice and strain into a chilled Clear Creek Kirschwasser-rinsed Collins glass filled with ice Garnish with a grapefruit twist ”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
DEATH BED
“John Deragon created this cocktail to assuage the aches and pains of a cold that had left him bedridden.
1 oz. Pampero Aniversario Rum .75 oz. Barbancourt Rhum Blanc .75 oz. Cherry Heering .75 oz. Lime Juice .5 oz. Pineapple Juice Build in a chilled Collins glass Fill with pebble ice and swizzle Add more ice and garnish with a lime wheel and brandied cherries on a pick”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
DAQUIRI
“Charles H. Baker claims his friends Harry Stout and Jennings Cox created the Daiquiri in a village of the same name situated outside the Bacardi plant in Santiago de Cuba.
2 oz. Banks 5 Island Rum .75 oz. Lime Juice .75 oz. Simple Syrup Shake with ice and strain into a chilled coupe Garnish with a lime wheel —Jacques Straub, Drinks, 1914 ”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
DE LA LOUISIANE
“There is no better book about the cocktails of New Orleans than Arthur’s. It provides half a dozen house specialties, including this Manhattan variation with a Creole soul.
2 oz. Wild Turkey Rye Whiskey
.75 oz. Dolin Sweet Vermouth
.75 oz. Bénédictine
3 dashes St. George Absinthe
3 dashes Peychaud’s Bitters
Stir with ice and strain into a chilled coupe
Garnish with three brandied cherries on a pick
—Stanley Clisby Arthur, Famous New Orleans Drinks, 1937”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
DESERT ROSE
“Artemio Vásquez created this floral gin sour for his beloved wife, Juana Rosa.
2 oz. Rose-Infused Plymouth Gin
.75 oz. Lemon Juice
.5 oz. Perfect Purées of Napa Valley Prickly Pear Purée
.5 oz. Simple Syrup
Shake with ice and strain into a chilled coupe
Garnish with a pink rose petal
—Artemio Vásquez, Winter 2007
Rose-Infused Plymouth Gin 1 liter Plymouth Gin 1 oz. Dried Rosebud Tea Combine the gin and tea in a nonreactive container. Infuse for 2 hours at room temperature Fine-strain and bottle Yield: approx. 33 oz.”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
DULCE DE LECHE
“Rum raisin ice cream was my inspiration for this rich flip.
1.25 oz. Don Julio Añejo Tequila .75 oz. Toro Albalá Pedro Ximénez .5 oz. Heavy Cream 1 Whole Organic Egg Twist a grapefruit peel into a mixing tin Add everything else and dry-shake. Shake with ice and strain into a chilled coupe Garnish with grated cinnamon —Jim Meehan, Winter 2008 ”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
ECLIPSE COCKTAIL
“To commemorate the rare occurrence, ancient Aztecs used to serve fermented agave to their victims before sacrificing them to the gods.
2 oz. El Tesoro Añejo Tequila .75 oz. Aperol .75 oz. Cherry Heering .75 oz. Lemon Juice Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe Garnish with a lemon twist —Leo Robitsheck, New York, Winter 2009”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
EDGEWOOD
“According to Greg, “I thought the name was meaningful and appropriate because I had been bartending for five years and realized I was only standing at the edge of the (proverbial) woods.”
1.5 oz. Plymouth Gin 1 oz. Grapefruit Juice .5 oz. Punt e Mes .5 oz. Lillet Blanc Shake with ice and strain into a chilled coupe Garnish with a pinch of kosher salt —Greg Best, Atlanta, 2006”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
EL BURRO
“A highball made with lime juice and ginger ale is a buck; substitute ginger beer for ale and it’s a mule; add absinthe and you’ve got yourself a donkey.
1.5 oz. Siembra Azul Reposado Tequila 1 oz. House Ginger Beer .75 oz. Lime Juice .75 oz. Pineapple Juice .5 oz. Simple Syrup .25 oz. Vieux Pontarlier Absinthe Shake with ice and strain into a chilled Collins glass filled with ice Garnish with a lime wheel and a piece of candied ginger —Jim Meehan, Winter 2008”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
EL DIABLO
“Trader Vic’s revised bartender’s manual devoted 9 pages to tequila drinks, 8 more than any other significant cocktail book of the century.
2 oz. Siembra Azul Blanco Tequila
1 oz. House Ginger Beer
.75 oz. Theuriet Crème de Cassis
.75 oz. Lemon Juice
Shake with ice and strain into a chilled rocks glass filled with ice
Garnish with a lemon wheel and candied ginger
Jules Bergeron, Trader Vic’s Bartenders Guide, 1972
EL MOLINO
El Molino refers to the “mill” used to grind fresh-roasted cocoa beans into chocolate.
1.5 oz. Sombra Mezcal
.75 oz. Lustau Palo Cortado Sherry
.25 oz. St. Elizabeth Allspice Dram
.25 oz. Marie Brizard White Crème de Cacao
Stir with ice and strain into a chilled coupe
No garnish
—Jim Meehan, Spring 2009
EL PUENTE
“This cocktail was created to “bridge” the figurative gap between tequila and mezcal by featuring the two side by side in a cocktail.
1.5 oz. José Cuervo Platino Tequila .75 oz. Grapefruit Juice .5 oz. Martini Bianco Vermouth .5 oz. St. Germain Elderflower Liqueur Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe Garnish with a grapefruit twist —Jim Meehan, Summer 2007”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
EPHEMERAL
“David Shenaut created this cocktail for friend and bar regular Matthew Schuler, who brought him his first bottle of celery bitters.
2 oz. Ransom Old Tom Gin
1 oz. Dolin Blanc Vermouth
1 barspoon St. Germain Elderflower Liqueur
1 dash The Bitter Truth Celery Bitters
Stir with ice and strain into a chilled coupe
Garnish with a grapefruit twist
—David Shenaut, Portland, 2009”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
ESPRESSO BONGO
“Tiki cocktail guru and author Jeff “Beachbum” Berry created this cocktail, named after the 1959 British beatnik movie Expresso Bongo.
2 oz. Appleton Reserve Rum .5 oz. Illy Espresso Liqueur .5 oz. Lime Juice .5 oz. Pineapple Juice .5 oz. Orange Juice .5 oz. Boiron Passion Fruit Purée .5 oz. Simple Syrup Shake with ice and pour unstrained into a chilled tiki mug No garnish —Jeff Berry, Asheville, 2010”
Excerpt From: Jim Meehan. “The PDT Cocktail Book.” iBooks.
FIELD COCKTAIL
“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.
FIGGETABOUTTIT
“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.
FISH HOUSE PUNCH
“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.
FLORA ASTORIA
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.
FLYING DUTCHMAN
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.
FOG CUTTER
“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.
FOREIGN LEGION
“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.
FRANKFORT ROSE
“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.
FRENCH MAID
“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.
FRESA VERDE
“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.
FRISCO
“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.
GILCHRIST
“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.
LIME CORDIAL
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.
GIN & TONIC
“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.
GIRL FROM JEREZ
“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.
GOLD COAST
“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.
GOLDEN STAR FIZZ
“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.
GREAT PUMPKIN
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.
GREEN DEACON
“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.
GREEN HARVEST
“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.
GREENPOINT
“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.
HANKY PANKY
“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.
HARVEST MOON
“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.
HARVEST SLING
“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.
HEIRLOOM
“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.
HEMINGWAY DAQUIRI
“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.
HENRY HUDSON
“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.
HONEYMOON COCKTAIL
“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
HOT BUTTERED PISCO
“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.
HOTEL D’ALCASE
“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.
HOTEL NATIONAL SPECIAL
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.
IMPERIAL BLUEBERRY FIZZ
“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.
IMPERIAL CORN FIZZ
“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.
IMPROVED WHISKEY COCKTAIL
“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.
JACK ROSE
“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.
JAPANESE COURAGE
“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.
JAPANESE COCKTAIL
“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.
