In the interview Meehan refers to a Demarara Sugar rinse, but doesn't mention a sugar cube soaked in bitters.
One other thing I have to mention about the PDT book that frustrates me - The ingredient listings are often incomplete. In the recipe for the Jimmie Roosevelt, Champagne is not listed in the ingredients. I've noticed that this is fairly common with recipes that call for Champagne in the book, but there are other examples.
BTW, Frog Princess - I really enjoy your posts and excellent photos. Please keep up the great work.
Thanks for the feedback, I really appreciate it!
Regarding the Jimmy Roosevelt recipe, it is true that the sugar cube is not mentioned in the interview. However I believe that both the rinse and the Angostura-soaked sugar cube are used at Pegu Club where Jim Meehan used to work (see Sam's description here). I am guessing that this is the version referenced in the interview, but I could be wrong.
I've noticed the same thing about the PDT cocktail book - the ingredient listings are incomplete and Champagne is not included with the other ingredients, only in the instructions. I had the pleasure of proof-reading the indexing entries for this book for Eat Your Books, and unless you read the instructions for each recipe, you can easily oversee a critical ingredient.