By Jim Meehan, Chris Gall
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Additional info for The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy
Vieux Pontarlier Absinthe Shake with ice and pressure right into a chilled Collins glass choked with ice Garnish with a lime wheel and a bit of candied ginger —Jim Meehan, wintry weather 2008 EL DIABLO dealer Vic’s revised bartender’s guide committed nine pages to tequila beverages, eight greater than the other major cocktail ebook of the century. 2 ounces. Siembra Azul Blanco Tequila 1 ounces. apartment Ginger Beer . seventy five ounces. Theuriet Crème de Cassis . seventy five oz.. Lemon Juice Shake with ice and pressure right into a chilled rocks glass packed with ice Garnish with a lemon wheel and candied ginger Jules Bergeron, dealer Vic’s Bartenders consultant, 1972 EL MOLINO El Molino refers back to the “mill” used to grind fresh-roasted cocoa beans into chocolate. 1. five oz.. Sombra Mezcal . seventy five ounces. Lustau Palo Cortado Sherry . 25 oz.. St. Elizabeth Allspice Dram . 25 oz.. Marie Brizard White Crème de Cacao Stir with ice and pressure right into a chilled coupe No garnish —Jim Meehan, Spring 2009 EL PUENTE This cocktail used to be created to “bridge” the figurative hole among tequila and mezcal via that includes the 2 part via aspect in a cocktail. 1. five ounces. José Cuervo Platino Tequila . seventy five oz.. Grapefruit Juice . five ounces. Martini Bianco Vermouth . five oz.. St. Germain Elderflower Liqueur Shake with ice and pressure right into a chilled, Del Maguey Vida Mezcal-rinsed coupe Garnish with a grapefruit twist —Jim Meehan, summer season 2007 EPHEMERAL David Shenaut created this cocktail for buddy and bar average Matthew Schuler, who introduced him his first bottle of celery bitters. 2 ounces. Ransom outdated Tom Gin 1 oz.. Dolin Blanc Vermouth 1 barspoon St. Germain Elderflower Liqueur 1 sprint The sour fact Celery Bitters Stir with ice and pressure right into a chilled coupe Garnish with a grapefruit twist —David Shenaut, Portland, 2009 coffee BONGO Tiki cocktail guru and writer Jeff “Beachbum” Berry created this cocktail, named after the 1959 British beatnik motion picture Expresso Bongo. 2 oz.. Appleton Reserve Rum . five ounces. Illy coffee Liqueur . five oz.. Lime Juice . five oz.. Pineapple Juice . five oz.. Orange Juice . five ounces. Boiron ardour Fruit Purée . five oz.. uncomplicated Syrup Shake with ice and pour unstrained right into a chilled tiki mug No garnish —Jeff Berry, Asheville, 2010 FALLING LEAVES Audrey Saunders created this autumnal, winebased cocktail at Bemelman’s Bar, within the Carlyle resort, in 2004. 2 ounces. Dr. Konstantin Frank Dry Riesling 1 oz.. transparent Creek Pear Brandy . five oz.. Marie Brizard Orange Curaçao . 25 oz.. Honey Syrup three dashes Peychaud’s Bitters Stir with ice and pressure right into a chilled coupe Garnish with a celebrity anise pod —Audrey Saunders, big apple, 2004 box COCKTAIL This cognacdriven edition at the rye-based Algonquin Cocktail is a tribute to Colin Peter box, who runs the Hemingway Bar in Paris’s Ritz lodge. 2 ounces. Pierre Ferrand Ambre Cognac 1 ounces. Noilly Prat Dry Vermouth . seventy five ounces. Pineapple Juice Stir with ice and pressure right into a chilled coupe Garnish with a pineapple leaf —Jim Meehan, Spring 2010 FIGETABOUTIT while Lindsay Nader and that i have been debating strength names for her bittersweet Italian-American whiskey bitter, barman Sean Hoard smiled and stated “figetaboutit.