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"The PDT Cocktail Book"


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212 replies to this topic

#211 Fernet-Bronco

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  • Location:Houston, Tex.

Posted 19 March 2015 - 06:45 PM

This last week I've been going on a "make what I can from PDT with the stuff I've got" run through the book. We made a Cloister (very nice with the Junipero) and a couple Milk Punches (supremely quaffable after dinner drink, pairs nicely with a bowl of raspberries). Mostly though, this week has resulted in a lot of Improved Whiskey Cocktails and an almost empty Rittenhouse bottle. Not sure if the proportions are original to PDT, but I like it:


2 oz Rittenhouse

.25 oz Luxardo Maraschino

.25 oz simple syrup (scant)

2 dashes Angostura Bitters (I use one dash Ango and one dash Bitter Punk Alpino*)

absinthe rinse (St. George)


*We picked up the Bitter Punk Alpino bitters last time we were in Denver. (They're from Boulder, Colorado, I guess.) It's got pine characteristics, hence the name, but also a fair amount of citrus peel, some grassy herbaceous notes (playing well with the maraschino),  and maybe a bit of cardamom? And it's, for lack of a better word, just more "bitter" than the ango.

Edited by Fernet-Bronco, 19 March 2015 - 06:47 PM.

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#212 pto

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Posted 21 March 2015 - 09:43 AM


21st Century, Agaveles Blanco tequila, Lemon juice, Creme de Cacao, Ricard rinse.


Not sure I'd make it again, but enjoyable none the less.

#213 Rafa

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  • Location:New York

Posted 08 May 2015 - 09:58 PM

Tonight I had a Pearl of Puebla by Jim Meehan (Sombra mezcal, yellow Chartreuse, lime, oregano, Ricard, agave). Perfect. Delicious.



”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

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