Notes about Recipes in this book

• 212

  • fprincess on March 03, 2014

    I was a bit skeptical at first. Why is it that aperol or campari are so often paired with grapefruit? It becomes so predictable. The drink was pleasant but a little flat. I added a few drops of grapefruit bitters and it all came together. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page-7?p=1955456#entry1955456

  • hibeez on January 29, 2022

    spectacular drink. easy to make and easy to remember how to make. sometimes we will make it with mescal if we are feeling daring. :-)

  • twoyolks on January 19, 2024

    For me, I found that it was similar to but inferior to the Siesta cocktail.

• 20th century

  • twoyolks on April 13, 2024

    This just seemed weird to me. Sour plus chocolate is not a flavor I enjoy.

• Águila Azteca

  • fprincess on September 11, 2012

    What an improbable list of ingredients on paper: tequila blanco, melon juice (I used a very ripe cantaloupe, the recipe called for honeydew), ginger liqueur, crème de violette. Very odd. But it made perfect sense after the first sip. It is complex and a little spicy (the ginger in the background), the sweetness from the melon is balanced by the tequila and ginger. The floral notes of the violette contribute to the finish but are subtle enough to not be cloying. The melon + ginger + violette combination works really well. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890609#entry1890609

• Airmail

  • fprincess on June 26, 2012

    The Airmail is a honey daiquiri topped with Champagne. The recipe calls for white rum (I used Flor de Cana), but there are also a lot of variants using aged rum. The cocktail fizzed a lot when I added the Champagne but the layer of foam disappeared almost immediately. Regarding the taste, it is wonderful. It has a ton of flavor and some peach undertones, without being sweet. So much more interesting than the typical "Champagne cocktail". I can't wait to make it again. Picture here: http://forums.egullet.org/index.php/topic/143010-mixed-drinks-with-honey/page__p__1882799#entry1882799

  • fprincess on September 05, 2012

    This weekend I made the Airmail cocktail per the PDT specs using Banks rum. I had tried the Airmail before with Flor de Caña and had been delighted by this drink. It was very light with subtle stone fruit undertones, a great interplay between the light rum and the Champagne. With the Banks rum (same brand of Champagne), the character of the drink changed completely. I used a slightly more assertive honey as well which worked well with the spice in the rum. In the end however, I felt that the drink was heavier and less charming with the Banks rum. The Banks rum is a departure from a typical white rum. Some people have compared it to a rhum agricole but I don't think that it has the characteristic intense grassy notes; for me the batavia arrack flavor in it is prevalent. I don't believe that this is disclosed in the book, but I read that Jim Meehan had been involved with the creation and promotion of Banks rum. I would make this drink again but using Flor de Cana.

• Albert Mathieu

  • twoyolks on September 08, 2021

    The Chartreuse flavor dominates. It's a bit unbalanced for me.

• Algonquin

  • twoyolks on May 18, 2020

    The combination of rye and pineapple juice was weird to me. It just wasn't an expected combination.

• Applejack rabbit

  • fprincess on May 16, 2012

    Very nicely balanced and the apple brandy paired well with the maple syrup. I liked it (despite the apple brandy!). Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

  • fprincess on February 24, 2014

    Also very nice with Calvados substituted for the applejack. All the ingredients enhance the apple flavor from the calvados. Photo here: http://forums.egullet.org/topic/145765-drinks-2013-part-2/?p=1946739

  • twoyolks on December 01, 2021

    This was just too acidic for me to really enjoy.

• Apricot flip

  • fprincess on May 16, 2012

    Very smooth and balanced. The apricot liqueur works great with cognac. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1873504#entry1873504

• Archangel

  • fprincess on May 16, 2012

    It's crisp and refreshing. Very good use of Aperol! Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1871456#entry1871456

• Astoria bianco

  • fprincess on May 16, 2012

    Very good. I had a very similar cocktail a few weeks ago, the Astoria Vecchio, which is really the same thing except that the gin is genever. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1871335#entry1871335

• Beachbum

  • fprincess on August 15, 2012

    I liked the fact that the pineapple and apricot were in the background enhancing the combination of rums (I used flor de cana for the white and el dorado 12 yr for the amber), rather than taking over the drink. The (homemade) orgeat rounded everything up. It is reminiscent of a Mai Tai, with the pineapple juice and apricot liquor replacing the curaçao. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__60__p__1888176#entry1888176

• Bee's knees

  • fprincess on May 16, 2012

    Very nice use of honey in a cocktail. It tastes quite acidic at first but then the honey kicks in without taking over the drink. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1873833#entry1873833

• Benton's old-fashioned

  • fprincess on October 16, 2012

    I made a Benton's Old Fashioned last night with Bulleit rye infused with home-cured bacon fat. Very nice. Next time I want to try it with a more assertive smoked bacon. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1894444#entry1894444

• Berlioni

  • fprincess on May 16, 2012

    The Berlioni is a Cin Cyn with dry instead of sweet vermouth. The recipe specified Tanqueray but I substituted Junipero. It's very reminiscent of the Negroni, which I love. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874769#entry1874769

• Bijou

  • fprincess on May 16, 2012

    I really enjoyed it. I had tried the Bijou before with a different gin/sweet vermouth combo (same ratios) and thought that it was too heavy on the Charteuse. With these ingredients, this cocktail really came to life for me. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859735#entry1859735

• Blackthorn (English)

  • twoyolks on August 25, 2020

    I really enjoyed this. It was quite well balanced.

• Brown bomber

  • fprincess on May 16, 2012

    WOW. This is great. The White Negroni is one of my favorite cocktails, while my Suze-hater husband's go-to drink is the Manhattan. The Brown Bomber manages to merge both drinks while harmoniously integrating the Suze. Phenomenal- we both loved it. Note: I did not have Tennessee whisky so I substituted bourbon (Buffalo Trace). Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1873983#entry1873983

• Brown Derby

  • fprincess on May 16, 2012

    The combination of bourbon with honey and grapefruit is particularly harmonious. I added a couple of my friend's homemade bitters for an extra layer of flavor. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874258#entry1874258

  • sheepishjen on January 16, 2016

    Totally agree with fprincess - great combination!

• Caprice

  • fprincess on May 28, 2013

    The Caprice is a dry Martini with Benedictine. It's lovely. The PDT recipe specifies Dolin but I was out and used Noilly Prat. Everything else was done according to the PDT specs. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1917871

• Cameron's kick

  • Totallywired on March 31, 2019

    Decent but not exemplary play on the familiar lemon and orgeat combination. Made me crave an ice-berg which I made immediately after.

• Cavalier

  • fprincess on May 16, 2012

    The orgeat, apricot preserves and orange bitters add subtle touches of flavor to what is essentially a Sidecar variation. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1873504#entry1873504

• Cherry pop

  • fprincess on June 05, 2013

    First impression - it is a girly/scary shade of pink, plus I don't often use muddled fruit in my drinks. So I was a little skeptical but this was actually successful. The gin + maraschino liqueur + lemon combo was reminiscent of the Aviation, with the muddled cherries replacing the violet liqueur. I used a Meyer lemon which is a bit less acidic than a regular lemon, but the cocktail was not too sweet. It is fresh and the cherries integrate very well with the other elements. I am thinking this would be a great "gateway" cocktail. Photo here: http://forums.egullet.org/topic/145106-mxmo-lxxiv-june-17-2013-cherries/?p=1921114

• Chrysanthemum

  • fprincess on February 28, 2013

    A nice change of pace with dry vermouth as the base. The anise from the absinthe (or pastis in my base) blends with the other flavors and doesn't dominate. Very aromatic with a long finish. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1910862

• Chien chaud

  • fprincess on June 27, 2014

    I am always a bit protective of my rhum agricole but I decided to give it a try. It's wonderful. The various elements complement the rhum very well, and it's a great summer drink. It's in the same vein as Charles Baker's Coco de Agua, with the rhum agricole making everything more interesting.

• Cloister

  • fprincess on January 29, 2014

    I really liked the crispness of the cocktail and how it let me appreciate the botanicals from the gin and chartreuse. I used Junipero gin (the book specifies Tanqueray). It was a little bit like a lighter version of the Last Word. The Junipero worked very well. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1951319

• Coda

  • fprincess on June 26, 2012

    Very nice and spicy rum drink, that someone described as a spiced daiquiri flip. For the aged rum, substituted El Dorado 12 for the Ron Pampero Aniversario. I decreased the amount of St Elizabeth allspice slightly (from 1/2 oz to about 1/3 oz). The blend of rums was harmonious. The allspice was also very good. I actually think I could have used the entire amount of allspice, especially once I realized this was essentially a tiki drink. The cocktail could easily have been a Donn Beach creation with the assertive allspice/cinnamon flavor, and the clever mix of rums. Next time I will serve it in tiki-appropriate glassware. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1882693#entry1882693

• Death bed

  • fprincess on July 07, 2014

    Very pleasant pineapple and cherry combination. For the rums, I used Appleton 12 Jamaican and El Dorado 3 white Demerara. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1976534

• Daiquiri

  • twoyolks on December 23, 2021

    This is really lime forward and a tad bit too tart for me.

• De la Louisiane

  • fprincess on December 05, 2013

    This cocktail is in the Creole/Vieux Carré family and it's very good. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1936194

• Dewey D.

  • Totallywired on March 27, 2019

    Familiar and unfamiliar, together, to good effect. Aperol finish reminds slightly of and leaves you longing for a toffee negroni, which is a superior drink.

• Diamondback

  • twoyolks on August 29, 2020

    Nice but quite strong.

• Donizetti

  • fprincess on November 19, 2012

    Created by David Slape. I used Picon instead of Amaro CioCiaro. I feared that it would be on the sweet side with the apricot liqueur, but it had enough bitterness from the Picon to balance it out. It is more or less an orange version of the French 75. Photo here: http://forums.egullet.org/topic/43836-cocktails-with-champagne/page__st__30__p__1898450#entry1898450

• Dry county cocktail

  • fprincess on September 14, 2012

    A summer Manhattan with Tennessee whisky (book calls for Dickel, I used Gentleman Jack), dry vermouth, ginger liqueur, and lemon bitters (I used grapefruit). Crisp and citrusy. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890951#entry1890951

  • peaceoutdesign on December 29, 2021

    I had to go with Bourbon rather than a Tennessee whiskey and would like to try again with the proper whiskey

• East India cocktail

  • hibeez on April 23, 2026

    Good cocktail; cut back on the Cointreau to make it less sweet. would make it again. [used Cointreau instead of curaçao, dark rum instead of aged rum]

• East Village Athletic Club cocktail

  • fprincess on April 16, 2017

    This is PDT's homage to the Last Word. It's a little more subdued than the original, and the orange flavor from the Grand Marnier is almost like a small nod to a Margarita. Picture here: https://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?do=findComment&comment=2102555

• Eclipse cocktail

  • fprincess on January 13, 2014

    To me it tastes a bit like a smoky and slightly bitter margarita. The Aperol provides the orange flavor (and bitterness). Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1945639

• Edgewood

  • fprincess on May 16, 2012

    I guess this is a Kina Cocktail variation with grapefruit. The grapefruit is a little more assertive in this one (which is fine by me). The salt is essential, it's suble but it adds a savory touch. Adding a couple of grapefruit bitters works great too in this one. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874264#entry1874264

• El puente

  • fprincess on August 30, 2013

    Like the most delicate grapefruit in cocktail form. Really great! http://tartinestotikis.wordpress.com/2013/08/30/booze-and-elderflowers-part-2/

• Figetaboutit

  • fprincess on September 19, 2012

    I was unsure about the use of figs in a cocktail, although I adore figs. But I am trying to keep an open mind so I made the Figetaboutit last night: bourbon, lemon juice, amaretto, fig, Angostura bitters. I did not have fig jam so I just muddled a fresh black fig with some sugar. The recipe only uses a bar spoon's worth. If I had not been so worried about the amaretto/fig on paper, I would have realized what was evident after the first sip. This is just a whiskey sour with a touch of amaretto and fig to balance out the lemon juice. Lovely. Fig and amaretto were great together and subtle enough to not transform this drink into a sweet mess. Instead, they created a memorable finish. Well done. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1891543#entry1891543

  • Jane on August 12, 2018

    If I'm going to be posting cocktail photos here, I will need to up my accessories. For this one I had no coupe glasses or brandied cherries. This was a nice late night cocktail, with warm notes from the bourbon, sharpness from the lemon and sweetness from the amaretto and fig jam. My fig jam did not dissolve well - it may be rather an old jar. It would have been best to mix the jam with the lemon and bourbon before mixing the cocktail.

• French 75

  • Baxter850 on July 24, 2020

    Tried this with 5 other French 75 recipes. This one won. Uses gin and easy on the champagne, so it is more cocktail/Tom Collins like.

• Gold rush

  • fprincess on May 16, 2012

    Quite simple but the honey and lemon extract a lot of flavor out of the bourbon, including some interesting orange notes. Picture here: Quite simple but the honey and lemon extract a lot of flavor out of the bourbon, including some interesting orange notes. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874590#entry1874590

• Greenpoint

  • twoyolks on June 12, 2021

    I've made this twice now. The first with just a Sweet Vermouth and the second time with Punt e Mes. And Punt e Mes makes a much superior drink.

• Hanky panky

  • fprincess on May 16, 2012

    I was not completely sold on that one. Despite loving all things bitter (Campari, Cynar, etc), I have a hard time with the intense herbal notes in Fernet. I much prefer a classic Negroni. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

• Harvest moon

  • fprincess on May 16, 2012

    It was very good and smooth. I am not a big fan of the apple brandy, but there was only enough to add some interesting background notes without dominating the drink. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

  • twoyolks on June 11, 2021

    I liked this. It reminded me of a smoother, better balanced rye.

• Honeymoon cocktail

  • fprincess on March 15, 2013

    The Honeymoon Cocktail is based on a recipe by Hugo Ensslin in Recipes for Mixed Drinks. In PDT they call for Laird's Bonded Apple Brandy which I used to have a bottle of, but decided in the end that I much preferred calvados. So I used calvados Pays d'Auge fine (aged for a minimum of 2 years) together with benedictine, curaçao, and lemon juice. Note that the version of the Honeymoon Cocktail in Ted Haigh's Vintage Spirits and Forgotten Cocktails calls for calvados. It felt quite strong with a lot of aromas and a touch of acidity from the lemon juice. A contemplative drink. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1912323

• Hotel d'Alsace

  • fprincess on October 14, 2016

    Very aromatic and delicious. Picture here: https://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?do=findComment&comment=2076668

• Hotel Nacional special

  • fprincess on January 11, 2013

    It's a daiquiri with aged rum (PDT lists Ron Pompero Aniversario; I used Plantation Barbados 5 year which is another nice sipping rum), pineapple juice and apricot liqueur, in addition to lime and simple syrup. I initially forgot the simple syrup and added it later, but honestly I don't feel that it was really need with the sweetness already imparted by the pineapple and the apricot liqueur. It is a pleasant "beginner" daiquiri; with the rum I used it had undertones of coconut. I still prefer the crispness of a regular daiquiri. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__120__p__1905030#entry1905030

  • peaceoutdesign on February 16, 2021

    It was good but maybe fresh pineapple or the Small hand's pineapple gum syrup would bump it ( ...or perfect puree caramelized pineapple) up a notch. I did add a dash of angostura because it seemed a bit lacking.

• Jack rose

  • Baxter850 on April 15, 2020

    See Meehan Manual. Same specs.

• Jimmie Roosevelt

  • fprincess on September 05, 2012

    One of the first flops for me was PDT's take on a classic cocktail called the Jimmie Roosevelt. With V.S.O.P. Cognac, Champagne and a float of green Chartreuse I was expecting something exceptional. The brown sugar cube soaked in Angostura bitters took a while to dissolve so I was hoping that maybe the cocktail would improve over time. The cocktail was balanced but fell flat and did not have an interesting/distinctable taste unfortunately. I don't think that it's my choice of brands because I used the same Cognac that is specified in the recipe, and a perfectly decent French Champagne.

• Junior

  • fprincess on March 01, 2013

    Still playing with my recently aquired bottled of Benedictine, I made the Junior cocktail which is an old recipe that was re-discovered by David Wondrich and slightly adapated by PDT. Rye, lime juice, Benedictine, Angostura bitters. Rye and lime pairings don't seem very frequent but this one worked really well. A little tart and spicy, refreshing and complex. It reminded me a little of another favorite, the Brooklynite (Jamaican rum, lime juice, honey syrup, Angostura bitters). Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1910973

  • darcie_b on October 03, 2017

    I've made this twice, and enjoyed each sip. It's a lovely cocktail that is on the good side of tart, with the Angostura bitters adding a hint of spice. The Junior is perfect for a brisk fall day.

• Koyo

  • Totallywired on March 14, 2019

    Floral, balanced, bracing. Sake has a similar flor taste of fino sherry, which I bet would work as a dryer sub. One of those drinks where you look at the ingredients puzzled about how they are going to work together. Inspired.

• Lake George

  • fprincess on October 14, 2016

    It's well done, very interesting and not too sweet. It's a riff on the Prince Edward (but less rich), and a very good use of Drambuie. Picture here: https://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?do=findComment&comment=2076743

• Last word

  • Baxter850 on August 09, 2020

    Up the Tanqueray to 1 oz and this is my spec.

• Lawn dart

  • fprincess on September 25, 2012

    It tasted like fresh cut grass, with a slight kick from the muddled green pepper. Beautiful green notes. After a few sips I realized that it recreated the flavors I like in a good zubrowka/ bison grass vodka, which I have not had in a while because of the coumarin issue and reformulations for the US market. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1892116#entry1892116

• Leapfrog

  • fprincess on May 16, 2012

    It tastes like a delicious variation on the Southside. The apricot liqueur and orange bitters add a nice touch. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874587#entry1874587

• Left hand cocktail

  • fprincess on May 16, 2012

    An excellent Manhattan variation. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

• L.E.S. globetrotter

  • fprincess on March 04, 2013

    A twist on the Cock ‘n’ Bull Special in Ted Saucier's Bottom’s Up. Served this up, then realized it was quite strong and actually supposed to be on ice, so I quickly transferred them after I took the picture. Smooth with beautiful orange flavors. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1911262

• Little bit country

  • fprincess on September 25, 2012

    The ingredients are pretty straightforward with a combo of bourbon, maple syrup, lemon juice, maraschino, angostura and orange bitters, until you get to the final ingredient - muddled jalapeño. I was afraid that it would be overly spicy but it was perfectly balanced. The richness of the maple syrup did wonders with the jalapeno. There was some heat but it did not take over. The flamed orange zest was a nice touch. Another winner. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1892117#entry1892117

  • TrishaCP on January 25, 2016

    We didn't have the jalapeño to add and absent the heat, it was a tad too sweet. But I am really looking forward to trying this with the chile.

• Luau

  • peaceoutdesign on April 02, 2026

    I only use Orgeat and no simple syrup and found it a bit too almondy, so ot is probably perfect as written.

• Martinez

  • fprincess on May 16, 2012

    Excellent. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1861870#entry1861870

• May daisy

  • fprincess on May 16, 2012

    I was almost tempted to grate some nutmeg on top. It tasted like a very fancy punch. There is a good amount of Chartreuse in it, but it was really toned down by the Cognac. I am not sure if that is a good thing or not (I love Chartreuse so I would rather taste it!). Anyway, it was a very enjoyable cocktail. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859871#entry1859871

• Melon stand

  • fprincess on September 11, 2012

    Melon in a cocktail does not particularly appeal to me but I was curious. Unfortunately, I did not care for the Melon Stand, a long drink with Plymouth gin, watermelon juice, lemon juice, aperol, simple syrup. It is not that it was especially bad; it was just a little one-note. I was hoping for some kind of surprise but it was not particularly interesting, the kind of drink that you get from the first sip and does not get better over time. It would probably work well for people who are afraid of Aperol though, in a way similar to the Introduction to Aperol. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890609#entry1890609

  • Baxter850 on July 08, 2018

    Thought this was very good. Well balanced with a slight and pleasant bitterness from the Aperol. Subbed Hendricks gin.

  • Jane on July 20, 2018

    Very pleasant and pretty summer cocktail. I liked the combination of flavors.

  • TrishaCP on August 18, 2018

    We liked this too. Would be a good cocktail for a summer barbecue-at least with my family!

  • twoyolks on September 02, 2023

    I thought the cocktail was tasty but I didn't get much if any watermelon flavor out of it.

• Mexicano

  • fprincess on September 11, 2012

    The Mexicano (tequila reposado, Campari, cucumber, champagne) was very good - something to try if you like Campari. It reminded me of a Negroni Sbagliato, but the interplay between the spice of the tequila reposado and the bitterness of Campari was where this cocktail got memorable for me. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890609#entry1890609

• Mezcal mule

  • peaceoutdesign on April 03, 2026

    This was alright, I had to use cucumber bitters because last minute I couldn't find one in the fridge. I do think that it needs more than an ounce of ginger beer.

• Mojito

  • twoyolks on June 11, 2020

    Nice, well balanced version of the mojito.

• Montgomery Smith

  • fprincess on March 14, 2013

    When my husband is not home, I always gravitate towards recipes containing amari for some reason... So last night it was the Montgomery Smith from PDT: cognac, Bénédictine, Fernet-Branca, lemon twist. Between the calming presence of cognac and Bénédictine, and the modest amount of Fernet (1/4 oz), this would make an excellent Introduction to Fernet for Fernet novices! The Fernet blends with the Benedictine and does not shine until the end, adding a kick to the drink. Very cool. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1912164

• Monkey gland

  • fprincess on March 12, 2013

    I bought a few Moro blood oranges last week and was looking for a new orange-based cocktail to showcase them. I remembered that I had always wanted to try the Monkey Gland, one of these memorable cocktail names, although I had no idea what it was like. I thought that using blood oranges was appropriate! The drink had a deep ruby color. Regarding the taste, it was quite different. Not structured as a typical cocktail. It highlighted the botanicals in the gin and some from the pastis (but not the licorice notes surprisingly). The orange seemed to blend in the background despite the large amount. I am not sure if I liked it but it was intriguing and fresh. The problem was that it tasted a little flat without much dimension. It might be worth trying again with a different gin, even though Beefeater is specified in the PDT recipe. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1911951

• Mum's apple pie

  • twoyolks on November 25, 2020

    It's very apple forward but very nice.

• Newark

  • fprincess on May 16, 2012

    It is relative of the Red Hook, with an extra long finish and more funk, both courtesy of the fernet. Applejack as specified in the original recipe would probably work better than the calvados that I used. The Calvados was a little subdued and hardly noticeable as the base spirit. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1874786#entry1874786

• Nouveau carré

  • fprincess on September 30, 2013

    A twist on the Vieux Carre created as an homage to New Orleans after hurricane Katrina. Very good. Lillet makes it light without rendering it sweet. A hint of smoke at the end which is nice. http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1934249

• Nth degree

  • fprincess on December 05, 2013

    This old-fashioned variant was not completely successful in my view. The 1/2 oz of green Chartreuse overwhelmed the other flavors of the drink, including the beautiful rhum agricole, which is a shame. Also it tasted too sweet. It should work better with less Chartreuse. Too much of a good thing... Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1943134

• Old flame

  • fprincess on August 29, 2014

    It is a variation on Toby Maloney's Neptune's Wrath, sans absinthe. I used regular green chartreuse instead of VEP. I set the chartreuse on fire before pouring it. Of course it extinguishes as soon as it hits the foam. It's something to do in the dark for best effect. Photos here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1983933

• Old maid

  • twoyolks on January 06, 2024

    This reminds me of a British mojito. Plymouth gin instead of rum with the addition of cucumber. Very tasty.

• Paddington

  • fprincess on May 16, 2012

    It is essentially a Corpse Reviver No. 2 variation with the rum replacing the gin, and the grapefruit juice + marmalade replacing the Cointreau. I did not have the Banks 5 Island rum that the recipe calls for, so I substituted Flor de Caña. After tasting the cocktail, I decided to add a couple of drops of grapefruit bitters that a friend made and gave me. It was excellent. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1871924#entry1871924

• Prince Edward

  • fprincess on September 26, 2012

    Not bad; quite boozy and rich (on the verge of being syrupy). Maybe not the best choice with the heat. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1892222#entry1892222

• Rack and rye

  • fprincess on May 16, 2012

    Really wonderful. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1865375#entry1865375

• Rattlesnake

  • fprincess on December 11, 2014

    I love this cocktail and Rittenhouse is perfect in this. With the creamy egg white it's like an adult smoothie. (I don't follow PDT's prep procedure. I use a stick blender, much easier.) Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1998789

• Remember Maine

  • jameswm on September 16, 2013

    Think a mistake in this one, my copy calls for rye whiskey, carpano antica, cherry heering + pernod

  • fprincess on January 29, 2014

    Actually both recipes are in the book. This one is on page 219, the other one on page 218.

  • meggan on December 10, 2019

    Way too strong for me so I upped the cider to make it "tall". Then it was delightful.

• Resting point

  • fprincess on May 06, 2014

    I made this one for Cinco de Mayo with 7 Leguas añejo tequila (substituted for reposado tequila), yellow Chartreuse, Punt e Mes, lemon juice, agave syrup, muddled strawberry. It was interesting to make this shortly after trying the gin-based Bloodhound, where the Punt e Mes + strawberry combo was also very successful. It looks like a girly drink but really it's not. With the aged tequila the cocktail is smoky and robust. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1967401

• Rhum club

  • fprincess on May 16, 2012

    A twist on the Pegu Club. I used La Favorite rhum agricole blanc (the book calls for Banks 5 Island rum), Clement Creole Shrubb, lime juice, Angostura bitters and Angostura orange bitters, simple. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1865379#entry1865379

• Rio Bravo

  • fprincess on May 16, 2012

    Really fresh and an excellent vehicle to showcase homemade orgeat! Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__30__p__1860898#entry1860898

• Romeo y Julieta

  • Happykikkers on February 14, 2025

    Didn’t have tobacco essence. I did still have some lapsang souchong infused gin, so I rinsed the coupe with that a couple of times before straining in the cocktail. Very rum-y.

• Rosita

  • fprincess on August 14, 2012

    This version of Gary Regan's creation has the particularity of including a dash of Angostura bitters. The cocktail is really gorgeous in the glass; a beautiful color. It was bitter (as expected) and quite boozy (as expected). It was also intensely herbal with some weird notes that I did not especially enjoy. Maybe it was my selection of brands that was not optimal, I am not sure. It just did not really come together in a harmonious way for me. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__60__p__1887185#entry1887185

• Royal Bermuda Yachtclub cocktail

  • fprincess on May 29, 2013

    It's a very good cocktail that would be fun to try with various rums. It's interesting that this lime + falernum + Cointreau combo was also used by Donn Beach in the Test Pilot (1941), which adds Angostura bitters and pastis to get a completely different feel to the cocktail, from crisp and clean for the RBYC to complex and exotic for the Test Pilot. Very illustrative of their respective styles. I was out of Barbados rum so I used Barbancourt 8. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1918267

• Rye witch

  • Totallywired on May 01, 2019

    Terrific drink. Strega is similar to chartreuse (lets say yellow given the colour) and a gives the same sort of beguiling lift to base spirits, see also benedictine. Good with whiskey here but keen to try in a gin cocktail as well.

• Seelbach cocktail

  • twoyolks on March 23, 2021

    This was strong in the bitters flavor which was different but in a good way.

• Siesta

  • fprincess on May 24, 2012

    It reminded me of the Jasmine but much more subtle. I liked it a lot. Picture here: http://forums.egullet.org/index.php/topic/45098-grapefruit-juice-in-cocktails/page__p__1878709#entry1878709

  • twoyolks on January 12, 2024

    I made this with Aperol instead of Campari and Tequila Anejo instead of Platinum Tequila. I loved this. It had just enough citrus and sugar to balance the bitter.

• Sloe gin fizz

  • twoyolks on August 10, 2020

    I think this would be better if the club soda was mixed into the drink instead of just poured on top. The top part of the drink was a bit bland while the better was better flavored.

• South slope

  • fprincess on May 16, 2012

    This one I did not care for at all. The combination of Lillet and Aperol which works in the Unusual Negroni, for example, didn't work here for me at all. It was very sweet and strange, almost like a bad piece of candy. And the color didn't help for sure! Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

  • twoyolks on April 13, 2024

    I have a contrary view where I really liked this. I didn't find this to be sweet at all, unlike the previous comment. I found it well balanced, not too bitter, not too sour, not too sweet.

• Statesman

  • twoyolks on February 07, 2021

    This tasted almost entirely of gin. The other flavors were lost to me.

• Swiss mist

  • fprincess on May 30, 2012

    I thought that it was too sour, but then realized I had used grapefruit juice, not syrup... Oh well, I added a little bit of simple syrup but the cocktail felt watered down. Not bad, but not exceptional. I will need to make it again the proper way. The absinthe mist was a fun idea because it sat on the foam and gave little bursts of flavor. Picture here: http://forums.egullet.org/index.php/topic/100733-pernod-herbsaint-pastis-etc-cocktails/page__st__30__p__1879352#entry1879352

• Talbott leaf

  • fprincess on May 16, 2012

    That one had an intriguing ingredient list: bourbon, lemon, Chartreuse, Cynar, mint, strawberry preserves (!). It was actually delicious. There is only a touch of the preserves so you can't really tell that they are there. But they blend nicely with the other ingredients, especially the mint and Chartreuse. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859734#entry1859734

• Tommy's margarita

  • Baxter850 on October 21, 2018

    Same as in Meehan’s Bartenders’ Manuel, except this spec is poured strained over fresh ice. Subbed El Tosoro Reposado which was great.

• Trident

  • Totallywired on April 14, 2019

    Peculiar combination that surprises.

• T & T

  • fprincess on June 20, 2013

    There is just too much mezcal in that recipe. Even with a decent tequila + mezcal combo, the tamarind syrup which was intense and deliciously tart on its own disappeared in the drink. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1922672

• Vauvert slim

  • fprincess on September 13, 2012

    I am a sucker for Chartreuse, although cocktails with Chartreuse as one of the main ingredients can be overwhelmingly sweet and herbal which can result in rapid taste-bud fatigue. However this one, the Vauvert Slim, does not fall into that category. It combines grapefruit juice, lime juice, green Chartreuse, mint, and egg white, and a Laphroaig rinse. It is crisp and refreshing with the amazingly long smoky finish from the Laphroaig. Plus it is very attractive in the glass. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890834#entry1890834

  • peaceoutdesign on May 07, 2022

    Nope, a waste of Chartreuse.

• Vieux mot

  • fprincess on December 02, 2014

    This one is nothing offensive, mostly a major snooze. I suppose it would be a good drink to introduce people to gin or cocktails in general. It's also good as a long drink with soda water and muddled cucumber (aka Anthony Schmidt's Easy Street). Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/?p=1997610

• Water lily

  • fprincess on May 16, 2012

    The books calls for equal parts of each ingredient; I used double the amount of gin in error. It was very good and reminded me of the Aviation with the gin/lemon/violette combo. I used Bombay Sapphire but I imagine that a more floral gin like Henrick's would work well too. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__p__1859723#entry1859723

• White Negroni

  • fprincess on September 11, 2012

    The extra 0.5 oz of (Plymouth) gin in the PDT version of the White Negroni makes it is a little less intense than what I am used to. Typically I use a 1.5/1/0.75 gin/Lillet/Suze ratio (PDT calls for 2/1/0.75). But since the drink is served up so the proportions make sense. It's such a great drink; with this version it makes me think of a very elegant bitter Martini. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1890609#entry1890609

• Ward Eight

  • fprincess on December 14, 2012

    Surprisingly tart. Once my tastebuds adjusted, I enjoyed it, although it took me a few sips to find the aromas of the rye under all the juice. Photo here: http://forums.egullet.org/topic/141096-the-pdt-cocktail-book/page__st__90__p__1901251#entry1901251

  • Waderu on December 23, 2012

    Used fresh tangerine juice instead of bottled orange juice and rimmed the glass with it. And used pomegranate juice instead of Pom molasses. Good!

• Conquistador

  • fprincess on May 16, 2012

    As described in the book, this is a very smooth tequila drink. Picture here: http://forums.egullet.org/index.php/topic/141096-the-pdt-cocktail-book/page__st__60__p__1872883#entry1872883

• Vieux carré

  • peaceoutdesign on June 04, 2024

    I was intrigued by two bartenders pondering how to make a Vieux Carre. They didn't have Benedictine so they subbed in Green Chatruesse which I would never have thought of. I immediately made it when I got home, it is a Manhatten riff and I enjoyed it.

• Zombie punch

  • Baxter850 on April 22, 2020

    Classic ‘34 Donn specs.