Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

jnash85

"The PDT Cocktail Book"

Recommended Posts

Been really grooving on the Eclipse lately, with a rinse of Ilegal Joven Mescal on the glass and a flamed orange garnish. I want to hate these guys, because they're geniuses. But I love these guys, because they're geniuses. This drink has just the perfect play of tension and balance. Damn them!!


Edited by KatieLoeb (log)

Share this post


Link to post
Share on other sites

Ok. I want to try the Rapscallion, but can't get Lustau Pedro Ximinez, but could get Alvear PX Solera 1927. Will it work?

It is so frustrating reading these threads and then not being able to find many of the ingredients in BC.

Share this post


Link to post
Share on other sites

Ok. I want to try the Rapscallion, but can't get Lustau Pedro Ximinez, but could get Alvear PX Solera 1927. Will it work?

It is so frustrating reading these threads and then not being able to find many of the ingredients in BC.

Any PX sherry should work in that drink. You are really looking for something that has a lot of residual date like sweetness,

Share this post


Link to post
Share on other sites

The Hotel Nacional, a daiquiri variation from the namesake hotel in Cuba, made with the ratios from PDT. It's a daiquiri with aged rum (PDT lists Ron Pompero Aniversario; I used Plantation Barbados 5 year which is another nice sipping rum), pineapple juice and apricot liqueur, in addition to lime and simple syrup. I initially forgot the simple syrup and added it later, but honestly I don't feel that it was really need with the sweetness already imparted by the pineapple and the apricot liqueur.

It is a pleasant "beginner" daiquiri; with the rum I used it had undertones of coconut. I still prefer the crispness of a regular daiquiri.

8368512831_fbdcc6324a_z.jpg

Share this post


Link to post
Share on other sites

Another Daiquiri variation from PDT, another (slight) disappointment.

The Rust Belt (John deBary): Barbancourt 8-year rhum, vanilla, lemon juice, lime juice, homemade orgeat, Angostura bitters, egg white.

The recipe calls for 1/2 oz of vanilla liqueur to which I substituted vanilla syrup (and reduced the amount very slightly). Normally the Angostura is spayed over the top of the drink through a stencil. I added one drop and then decided after a few sips that it needed more, so I added two more drops.

8404482198_f4f7bd5308_z.jpg

First impression, the flavors were quite muted and I could mostly taste foam + citrus juices. I could not really taste the rum much. I was almost finished with my glass when the flavor of the rum finally came through. It was my first time trying the Barbancourt 8-year but I don't feel that this drink was properly showcasing it. I don't really understand the orgeat + egg white combo, to me it seems like overkill. I think that if the drink had not been described as a Daiquiri variation I may actually have enjoyed it more. The problem is, because the Daiquiri is one of my favorite cocktails, I had high expectations. It was better than the Hotel Nacional in any case.

I was intrigued by this cocktail because it reminded me of another Daiquiri variation that Eric prepared for us at Noble Experiment that also contained aged rhum agricole, egg white, citrus, angostura, + petite canne syrup and allspice (instead of the orgeat + vanilla in the PDT drink). I thought the allspice worked better in that case, with vanilla the drink fell a little flat.

Share this post


Link to post
Share on other sites

uploadfromtaptalk1358963911314.jpg

I've been tinkering away on recipes from this book for a couple of months and this is the latest I tried, the Conquistador. I did use Flor de Cana instead of the Matusalem in there. I love slightly tart drinks with a nice foamy top, so this was right up my alley. It was delicious and refreshing.

Share this post


Link to post
Share on other sites

uploadfromtaptalk1359006930201.jpg

So a neighbor of mine has a kumquat tree full of fruit and was nice enough to offer me a couple dozen of them. I made a syrup with about half to use it in tonight's cocktail, the Kin Kan. It's very simple with gin, lemon juice and a St. Germain rinse (why on earth does this book not list any "rinse" in the ingredient list of any recipe?? Odd) This was a terrific drink. It's classy, elegant and the interplay of flavors between the kumquat syrup, citrus, the herbs in the gin and the fragrance in the elderflower liqueur makes this a regular in the rotation.

Share this post


Link to post
Share on other sites

Hi FoodMan,

At the bar we just did a spritz of St. Germain from a little pump spritz canister. It was a lot easier and in the case of this drink, it was about the nose of the St.-Germain as opposed to really giving it a overpowering flavor.

Share this post


Link to post
Share on other sites

Hi FoodMan,

At the bar we just did a spritz of St. Germain from a little pump spritz canister. It was a lot easier and in the case of this drink, it was about the nose of the St.-Germain as opposed to really giving it a overpowering flavor.

Thanks for the tip John. Forgive my ignorance about this, I still have a lot to learn when it comes to cocktails (both modern and classical), but do you basically spritz it after assembling, shaking and pouring in the glass?

Share this post


Link to post
Share on other sites

Depends on the drink -- some are spritzed in the glass, others on top. A general rule of thumb is if it is a drink by Jim, 99 out of 100 times it will be a spritz in the glass. In the case of the Kin-Kan (my drink), my suggestion would be a spritz or two on the top of the finished drink.

Share this post


Link to post
Share on other sites

uploadfromtaptalk1359221492412.jpg

I was not sure if I wanted a Benton's Old Fashioned or a classic Negroni, so I did a hybrid, adding a splash of Campari to the Benton's and used Peychaud bitters. It was very nice.

A question to those who have made the bacon flavored bourbon, I was not sure if the bacon fat listed is by weight or volume, so I used weight. What did you all do?

Share this post


Link to post
Share on other sites

A question to those who have made the bacon flavored bourbon, I was not sure if the bacon fat listed is by weight or volume, so I used weight. What did you all do?

I eyeballed it.

Share this post


Link to post
Share on other sites

Hemingway Daiquiri with the PDT ratios (for other ratios see the Daiquiri thread). The hint of spice in the Banks rum was a great match with the maraschino liqueur. I used the juice from an Oro Blanco grapefruit. Excellent. The only strange thing is that the recipe yields a little too much for a standard coupe so there is a slight excess, but who is complaining...

Hemingway Daiquiri (PDT)

2 oz rum

3/4 oz lime juice

1/2 oz grapefruit juice

1/2 oz maraschino liqueur

8425035855_e3b5b059e2_z.jpg

Share this post


Link to post
Share on other sites

Hemingway Daiquiri with the PDT ratios (for other ratios see the Daiquiri thread). The hint of spice in the Banks rum was a great match with the maraschino liqueur. I used the juice from an Oro Blanco grapefruit. Excellent. The only strange thing is that the recipe yields a little too much for a standard coupe so there is a slight excess, but who is complaining...

Hemingway Daiquiri (PDT)

2 oz rum

3/4 oz lime juice

1/2 oz grapefruit juice

1/2 oz maraschino liqueur

8425035855_e3b5b059e2_z.jpg

I was eyeing this recently, but shied away fearing it might be too sour with no sweetener in it at all. I take it was not too harsh for your taste?

Share this post


Link to post
Share on other sites

Hemingway Daiquiri with the PDT ratios (for other ratios see the Daiquiri thread). The hint of spice in the Banks rum was a great match with the maraschino liqueur. I used the juice from an Oro Blanco grapefruit. Excellent. The only strange thing is that the recipe yields a little too much for a standard coupe so there is a slight excess, but who is complaining...

Hemingway Daiquiri (PDT)

2 oz rum

3/4 oz lime juice

1/2 oz grapefruit juice

1/2 oz maraschino liqueur

8425035855_e3b5b059e2_z.jpg

I was eyeing this recently, but shied away fearing it might be too sour with no sweetener in it at all. I take it was not too harsh for your taste?

It was just right for me. I liked the fact that it only used 1/2 oz of maraschino liqueur (which acts as the sweetener), as it can easily overpower the drink. But note that the Oro Blanco grapefruit that I used (technically a pomelo and white grapefruit hybrid) may be sweeter than a regular white grapefruit. I would recommend trying the cocktail as is, and adding a little bit of simple syrup if you find it too tart.


Edited by FrogPrincesse (log)

Share this post


Link to post
Share on other sites

uploadfromtaptalk1359983698386.jpg

Yeah, the Hemingway is a bit on the sour, astringent side for my taste. A .25 oz or so of simple syrup is probably a good idea

Share this post


Link to post
Share on other sites

I'm jumping on this bandwagon. Just picked the book up. Will spend a few evenings browsing before I decide which to ttry first.

Share this post


Link to post
Share on other sites

To the people that figure the Hemingway is too sour: do you use ruby or white grapefruits? I use rubies as, summertime and all, they're the most readily avaliable to me. I don't find the drink too sour.

Share this post


Link to post
Share on other sites

To the people that figure the Hemingway is too sour: do you use ruby or white grapefruits? I use rubies as, summertime and all, they're the most readily avaliable to me. I don't find the drink too sour.

I always use white grapefruit unless a drink specifies otherwise. But I'm a fan of tart/sour flavors.

Share this post


Link to post
Share on other sites

Hugo Ensslin's Chrysanthemum with the ratios from PDT. A nice change of pace with dry vermouth as the base. The anise from the absinthe (or pastis in my base) blends with the other flavors and doesn't dominate. Very aromatic with a long finish.

8513823363_dbbe8c7f7a_z.jpg

Share this post


Link to post
Share on other sites

To the people that figure the Hemingway is too sour: do you use ruby or white grapefruits? I use rubies as, summertime and all, they're the most readily avaliable to me. I don't find the drink too sour.

I use ruby and I don't find it too sour at all. This is probably my favorite rum drink so far.

Share this post


Link to post
Share on other sites

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).

8516668337_17b40d4d6b_z.jpg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Mullinix18
      I have seen referenced in several places on the internet, including Wikipedia, a stat about escoffier recommending 40 minutes for scrambled eggs in a Bain Marie. I cant find where this number is from. On Wikipedia it refers to the book I currently own, the "Escoffier le guide culinaire" with forward by Heston Blumenthal by h. L. Cracknell...specificly page 157 for the 40 minute cooking time of scrambled eggs but it's not in my book on that page! Even tho there is the recipe for scrambled eggs on that page... I've seen the 1903 first edition online.. And it's not in there either.... Where is this number from?? Id like to know in case there is some even more complete book or something out there that I'm missing. Any help would be much appreciated. Thank you. 
    • By Hideo Sakai
      Any idea what is the best book for me? I am starting to love cooking, I just got great recipe of sauces from this book "Restaurant Style Barbecue Sauce Recipes" all I need is the proper technique for grilling. Thanks
    • By Tuber magnatum
      In the post below, there was a link to what looks to be a terrific book on beef cutting,  "The Art of Beef Cutting: A Meat Professional's Guide to Butchering and Merchandising".

      Reading some of the reviews on Amazon, I came across this video which I thought extremely educational, particularly seeing as I just bought a mixed 1/4 Wagyu carcass and wanted to learn more about the cuts I received , and I thought others might be interested.  Its long, but I found it much easier to understand than just looking at photos. Also referenced was the free pdf/webpage CFIA MEAT CUTS MANUAL.
       
       
       
       
    • By smeems
      Hi.  I'm brand new to this site.  I used to be on Chowhound but I see now that that site is a mess. I found this site and it looks pretty cool.  The main reason I joined is  I’m looking for recommendations for a restaurant to hold my wedding in March 2018. We were hoping maybe in Brooklyn but we are open to anything interesting. There will be 55-60 people and the ceremony will also be at the restaurant. I’m thinking of a brunch/early afternoon affair, most likely on a weekend. Would love to find a funky/old school/unique/charming type of place for my sweetheart. Inexpensive please! Thank you in advance!
    • By Kitchenista
      At this time of year when you can hoard fresh, local strawberries because they are so abundant, why not freeze them and enjoy them all year long. Then you won't have to buy tasteless, fake looking ones in the dead of winter!

      The best way to preserve them, sugar-free, and have them fresh, year-round is to freeze them. Remember to start with the freshest strawberries possible. Strawberries start to lose freshness and nutrients quickly and will only last a few days in the fridge, so the sooner you freeze them the better. Follow these steps and they will last up to a year in the freezer:
      1. Gently wash them and pat them dry or allow them to air dry for an hour or so. Slice off the tops, including the stem and any white area, then cut them in half lengthwise.
      2. Line one or more rimmed baking sheets (depending on how many berries you have) with parchment or SilPats. Arrange them in a single layer on the sheets. and place them, uncovered, or loosely covered with plastic wrap in the freezer. Allow them to freeze solid, about 12 hours. Once frozen, transfer the berries (they may stick to the parchment a bit, but peel off relatively easy) to a freezer weight plastic zipper bag. Press out as much of the air from the bag as possible before sealing, to minimize freezer burn over time. If you are planning to leave them in the freezer for months, then consider double bagging them. Place the bagged berries in the freezer, where they will keep for up to one year.
      Note: I will warn you that the thawed berries will not be firm and bright like they were when raw and fresh. They tend to thaw out a bit mushier, and slightly darker…but can still be used for anything you would use fresh strawberries for. For smoothies, use frozen.
      Optional: Brushing the berries with a bit of lemon juice before you freeze them will help to preserve their color. While strawberries can be frozen whole, cut or crushed, they will retain a higher level of their vitamin C content if left whole.
  • Recently Browsing   0 members

    No registered users viewing this page.

×