Coda from The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy by Jim Meehan and Chris Gall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • 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

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