PDT Book - Cocktails
I thought it might be fun to start a thread on making the cocktails in this book and thoughts on some of them so here goes so far
Thought it was interesting the that Jack Rose in the book shows lemon vs lime - I have seen so many with either or - is there any definative answer on what it is, I guess I can always make two and try them each way, they taste good with Lime I know that
A lot of drinks have an entire egg in the drink, which seems interesting
The Great Pumpkin sounds like an interesting drink - my Schlafly and Pumpking ale will be arrivng tomorrow - might have to give that a shot, since I have never found a way to make Rittenhouse palatable for me yet - does grade B Maple syrup have a drastically different taste or will A work just fine
The Great Pumpkin Cocktail is quite good, the first punch of the Rye Whiskey was a bit overpowering but the next taste was a bit easier, I still think that Rittenhouse is slightly overpowering but if you like whiskey and holiday spices this drink is amazing - and as you drink it you become more accustom to the flavor
I might try it again with Lairds at 1.5 oz and the Rittenhouse at .5 and see how if that tons down the whiskey a bit or maybe 1.25 and .75 would be a better try for my palate
I just ran across Jim Meehan's El Molino in another source while doing some research. I know I tried it, but can't remember what it was like. It sounds like a great Holiday/Autumn cocktail with the super smoky Sombra, nutty/spicy sherry, Allspice dram, and Cacao...
El Molino - Jim Meehan, Spring 2009
1.5 oz. Sombra Mezcal
.75 oz. Lustau Palo Cortado Sherry
.25 oz. St. Elizabeth Allspice dram
.25 Marie Brizzard White Creme de Cacao
Stirred on ice and strained into a chilled coupe. No garnish.
A nice Fall cocktail from the PDT book is Remember Maine. Apple cider, rhum, allspice dram, and bitters. There's a nice little story that's goes along with this.
Back in Spring 2008 was the 3rd annual Clement Rhum Cocktail Challenge. Lydia Reissmuller was bartending part time at PDT and part time at Elettaria. For the Cocktail Challenge she was sponsored by Elettaria, not PDT, since PDT already had two bartenders entered in the competition. Don Lee and Daniel Eun. There were 18 finalists in the competition, with some fielding two cocktails. The competition was held at the Astor Center, NYC and I was in attendance. The 1st and 2nd place winners were both of the two entrants from PDT, Don and Dan, and 3rd place was Lydia.
It was a big too-doo, especially since Jim Meehan was one of the judges. Basically 1st, 2nd, and 3rd place winners were all PDT bartenders. Of course these were some of the top bartenders in the country, but... A big fuss was made by some of the contestants. So much so that Clement Rhum never held another cocktail competition again.
Lydia's winning cocktail was called Sweetie Pie, named after her executive chef boyfriend Josh. Later on it went onto the PDT menu for several years, as... Remember Maine. So called because right after the competition Josh moved to Maine to help run the premiere organic farm in the country, Eliot Coleman's Four Seasons Farm. Basically the farm that started the whole organic farming thing, as well as having the first tunnel greenhouses for outdoor farming in winter. Josh created many famous, sold out, farm dinners with produce picked just minutes before preparation on the farm.
Lydia moved up to the farm that summer and eventually took over running the farm the following year. That farm was about a half hour from the winery and brewery I was partners in. I went to several of the farm dinners, where Lydia matched cocktails and wine for each course.
The two of them later moved to Portland, OR where Lydia developed the cocktail program at several bar/restaurants getting lots of accolades, and has both a cocktail consulting business and an amazing fresh juice business. The restaurant Josh runs just got voted #5 new restaurant in the US by Bon Appetit magazine two months ago.
Remember Maine created by Lydia Reismueller, April 2008
2 oz. Rhum Clement VSOP
.25 oz. St. Elizabeth Allspice Dram
1.5 oz. Red Jacket Orchard Apple Cider
2 dashes of Angostura bitters
Stir on ice and strain over one large ice cube in a chilled rocks glass. Garnish with an apple fan sprinkled with sea salt.
Remember the Maine seems right up my alley and I have everything but the Cider
Is there anything special about Red Jacket Orchard Apple Cider vs any other cider
I like the look of the Harvest Sling cocktail as well (as I like Singapore Slings) so that is a good reason to get Cherry Herring which always seems to be on my next to get list
Never tried an entire egg in a cocktail just an egg white, should have some fun this weekend trying out a few of these :) Will report back
Autumn PDT drinks I've made and recommend:
Great Pumpkin, use Shalafly
Harvest Sling, use good cocktail cherry juice for Cherry Herring if you don't have it and don't want to get it!
Nouveau Sangaree, drink in third week of Noverber while watching or reading something to do with France!
Persephone, only is you have Plymouth Sloe Gin
Mum's Apple Pie
Improved Whiskey Cocktail
Do not be intimidated by the PDT books call for specific ingredients. If you have an appropriate substitute then use it by all means!
The Great Pumpkin is a very tasty flip. The combination of pumpkin ale, Rittenhouse rye, Laird's Bonded Apple brandy, grade b maple syrup, and a whole egg leads to a creamy, boozy, complex drink that goes down waaaay too easy.
Make the Jack Rose both ways and let us know. I like it much, much, better with lemon which I think goes better with the Laird's Bonded Apple brandy than lime does.
Of course there is one cocktail in the book I have some great affection for. In reality it is a version of a perfect Rob Roy, but it is called the Smoky Grove. Jim Meehan told me a few years ago that it was one of his favorite cocktails for after shift and many a night it was the after shift house cocktail enjoyed by all.
Smoky Grove created by Jonathan Pogash, 2007, PDT adaptation:
2 oz. Compass Box Peat Monster Blended Scotch Whiskey
.5 oz. Carpano Antica Sweet vermouth
.5 oz. Dolin Dry Vermouth
1 dash Angostura bitters
1 dash House Orange bitters (I think this may be equal parts Fee's Orange and Regan's Orange #6 bitters)
Stir with ice and strain into a chilled coupe. Garnish with a flamed orange twist.
The original recipe:
Smokey Grove created by Jonathan Pogash (aka The Cocktail Guru), at Bookmarks Bar in the Library Hotel, NYC, April 2007.
2 oz. Laphroig Single Malt Scotch
.5 oz. Dry Vermouth
.5 oz. Sweet Vermouth
Two dashes of Angostura Bitters
Two dashes of Fee's Orange Bitters
Stirred on the rocks, garnished with flamed orange peel, stirred into the drink.
I haven't made many at home, but I have been to PDT so many times that I've tried at least 70% of the cocktails in the book.
Grade B has a much more pronounced mapley and smoky flavor. A will work if that is all, but make sure it's a dark A.
This is one of the whole egg cocktails. One of my favorite PDT cocktails is one that was on the menu the second fall and winter they were opened. A very simple cocktail that I called my "Dessert Cocktail" and had one as my last one of the evening at every visit. I got the recipe and would make it several times a week the years I was living up in Maine and was only able to make it to PDT 2-3 times a month.
Apricot Flip created by John Deragon, Fall 2007
2 oz. Hine VSOP Cognac
.75 oz. Rothman & Winter Winter Orchard Apricot
.5 oz. simple syrup
1 whole egg
Dry shake, then shake on ice and strain into a chilled fizz glass. Garnish with fresh grated nutmeg.
Notes from the PDT book: This rich full flip was created right after Orchard Apricot was released in the US. The stone fruit liqueur marries perfectly with Cognac.