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.