PDT Book - Cocktails
- Dapuma Oct 24, 2013 03:24 PM
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
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.
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.
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.
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!