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

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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

  • 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.

  • 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

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