The PDT Cocktail Book

STERLING EPICURENew York

An Imprint of Sterling Publishing387 Park Avenue SouthNew York, NY 10016

STERLING EPICURE is a trademark of Sterling Publishing Co., Inc.The distinctive Sterling logo is a registered trademark

of Sterling Publishing Co., Inc.

Text © 2011 by Jim MeehanIllustrations © 2011 by Chris Gall

All rights reserved. No part of this publication may be reproduced,stored in a retrieval system, or transmitted, in any form or by any means,

electronic, mechanical, photocopying, recording, or otherwise,without prior written permission from the publisher.

ISBN 978-1-4027-7923-7 (hardcover)Sterling eBook ISBN: 978-1-4027-9859-7

Library of Congress Cataloging-in-Publication DataMeehan, Jim, 1976-

The PDT cocktail book : the complete bartender's guide from the celebrated speakeasy / JimMeehan; illustrations by Chris Gall.

p. cm.Includes bibliographical references and index.ISBN 978-1-4027-7923-7 (hc-plc with jacket : alk. paper) 1. Bartending.

2. Cocktails. I. PDT (Bar) II. Title.TX951.M36 2011

641.8'74—dc22

2010052492

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at 800-805-5489 or [email protected].

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CONTENTS

ForewordIntroduction

SECTION 1: SETTING UP THE BAR

BAR DESIGNGLASSWAREBAR TOOLSEQUIPMENTESSENTIAL MIXERS AND GARNISHESTECHNIQUESTHE PDT EXPERIENCE

SECTION 2: THE RECIPES

COCKTAILSHOT DOGS

SECTION 3: THE BACK BAR

SPIRITS PRIMERTHE PDT PANTRYSEASONAL MIXOLOGYTHE HOME BARTENDERETIQUETTE

Resource GuideThe Bartender’s LibraryAcknowledgmentsIndex

FOREWORD

One year in the early 1990s, I gave my wife Karen a copy of the classic Savoy Cocktail Book forChristmas, along with a bottle of maraschino and one or two other then-obscure cocktail ingredients. Iwon’t say it was a life-changing gift, but we sure made a lot of classic cocktails that year, or at leasttried to. There was no such thing as a “cocktail geek”—if you really liked your Martinis, Manhattans,Jack Roses, and such, about the best thing you could hope to be called was a WASP. The Savoy, atleast, didn’t treat you like an undergrad or a moron; and with its whimsical drawings throughout, itwas so beautiful that you didn’t care if you were getting things wrong.

But now it’s practically a generation later, and we’ve got geeks and blogs and tweets and—Lordknows—we’ve got cocktail books. I myself have written four of them, and that’s the tiniest drop in theshaker. We’ve got historical ones, like mine, colorful ones, technical ones, personal ones, local ones,big ones, small ones, and ones that practically mix your drinks for you. But what we don’t have, or Ishould say didn’t have, is one that does what the Savoy book did in 1930: a book that perfectlyencapsulates what we drink in bars today in a way that’s both timelessly elegant and concisely andefficiently contemporary. I believe Jim Meehan has written that book, with the invaluable assistanceof Chris Gall’s illustrations.

Jim is uniquely qualified to pull such an enterprise off. In part, that’s because as the behind-the-barproprietor of one of the nation’s most celebrated cocktail mills, he has seen the pickiest tipplers in thecountry—in the world, even—sit before him on a nightly basis and has sent them away satisfied. Inpart it’s also because for the last five years, he has edited Food & Wine magazine’s annual cocktailbook. Mostly, though, it’s because of who he is. The Savoy book became one of the great classics ofmixography because Harry Craddock, its author, was a working bartender who didn’t make such avery big deal out of himself. His book was full of everybody’s drinks, not just his. Jim, too, is aworking bartender who doesn’t make such a big deal out of himself. He’s a humble, down-to-earthguy who, despite his success and fame, has no problem sharing the spotlight.

Every drink here is credited to its creator and where that person is known, or at least its source. He’salso taken cues from a couple of other important milestones in the literature of the bar, HarryJohnson’s 1888 Bartender’s Manual and the 1907 Hoffman House Bartender’s Guide, andexplained how he does what he does, both for the house mixologist and in particular for the personwho runs, or wants to run, a bar. Ingredients are discussed, detailed, and sourced. Tools andtechniques are explicated—even when those techniques involve frying mayonnaise and infusingbourbon with bacon and any other crazy thing Jim’s crew of mad geniuses at PDT have come up with.There’s even an annotated bibliography, so you can figure out where to go from here. Paging throughThe PDT Cocktail Book, taking in the wealth of detail in this lovely book, all I can do is think “I wishI had written this.” Oh, and envy the young couple who gets this book as their first serious cocktailguide. They’re going to have a good year.

DAVID WONDRICH

INTRODUCTION

It all began in 1995. While studying literature by day as a college student in Madison, Wisconsin, Iworked in bars at night to pay for school. After seven glorious years and a couple of liberal artsdegrees, I moved to New York City to further my studies as a bartender. Although the style of bar I’vetended in Manhattan compared to Madison represents a Tale of Two Cities, my work ethic andapproach to the profession remains thoroughly Midwestern.

A year after I arrived, a visit to Sasha Petraske’s famous speakeasy, Milk & Honey, centered myfocus on cocktails. In 2004, I introduced myself to Audrey Saunders, who added me to the openingroster of her pioneering bar, the Pegu Club. My learning curve soared working under Dale DeGroff’sprotégé and alongside St. John Frizell, Toby Maloney, Brian Miller, Sam Ross, Chad Solomon, andPhil Ward. I worked one night a week in SoHo and spent the other five rounding out my skill setbehind the bar at Gramercy Tavern.

In 2007, Brian Shebairo hired me to help him open a bar in my neighborhood. A singular New YorkCity experience, to enter PDT, you descend four stairs on St. Marks Place into a hot dog stand, hook ahard left into a phone booth, pick up the receiver, and dial. Moments later, the back of the boothopens and you’re whisked into a shoebox-shaped lounge. The dimly lit, taxidermy-adorned bar istypically brimming with customers who sip cocktails from ice-cold coupes and nosh on deep-friedhot dogs and tater tots.

The dogs came before the drinks. Brian opened Crif Dogs, a New Jersey-style hot dog stand, sixyears before acquiring the adjacent space and connecting the two with a vintage phone booth and aportal between the counter and bar. Serving Crif Dogs at PDT turned out to be one of our bestdecisions. The East Village-friendly fast food provides a perfect foil to the handcrafted cocktails,grounding the experience by providing earthly and ethereal offerings together.

A few months after we opened, the concept evolved. We expanded the eleven-drink laminated cardinto a leather-bound book filled with twice as many creative concoctions. In addition to more drinks,a handful of the neighborhood’s top chefs began supplying condiments for our dogs. From thebeginning, I chronicled the stories behind each offering, hoping that the opportunity to share them alltogether might present itself.

After gazing at Chris Gall’s famous fish, a NYC Subway Art installation, while riding the 6 train in2009, I contacted Chris to see if he’d consider illustrating a cocktail book. I wanted to bottle the look,feel, and attitude of contemporary cocktail culture classically, with a playful sense of humor. Our goalis for the artwork, alongside the stories, to transport you like sipping a well-made cocktail.

Hopefully, paging through this book will demystify mixology, spirits, and cocktails and inspire you topick up a shaker. However, just like going out to a bar, I intended this book to be used forentertainment purposes. If preparing these drinks at home or hiring a cab to PDT seems like a stretch,flip through the book and enjoy Chris’s illustrations. We taste with our eyes first.

JIM MEEHAN

BAR DESIGN

Whenever I visit a new bar, I evaluate how it works from a design standpoint: form follows function.Each bar has its own traffic patterns, and these determine the flow of service. I remember walkinginto PDT in 2007 when it was still a construction site and seeing all the design elements needed torun the bar successfully. Crif Dogs owner Brian Shebairo, his old friend Chris Antista, handymanSteve Seligman, and cabinetmaker Archie McAlister designed everything but the workstations usingelements of classic bar design and characteristics of some of the best cocktail bars in Manhattan. DidI mention you enter the bar through a phone booth?

The effect of walking into a raucous hot dog stand, stepping into a phone booth, and emerging into aquiet, dimly lit cocktail lounge is the bar’s most talked-about feature, and it was designed that way bynecessity. In 2003, before the Lower East Side swelled with bars and restaurants, Brian acquired aliquor license for Crif Dogs that was used for a brief time to purchase spirits to serve in a frozendrink machine. As more bars opened in the neighborhood, the community board, whose blessing isneeded to acquire a liquor license, began halting new applications. To capitalize upon hisunderutilized license, Brian leased the space next door, gutted it, and built the bar. He avoided havingto apply for a new license by forgoing a street entrance in favor of a hidden door in Crif Dogs.

The Get Smart phone booth was in keeping with Crif style; the only question was how the hot dogstand’s loyalists would feel about a fancy cocktail bar next door. The simple solution was to servehot dogs; so a portal was built between the counter at Crif Dogs and the back bar. To bolster streetcredibility, Brian commissioned East Village artist Jim Powers to tile the bathrooms from floor toceiling with broken mirror glass and decorated the bar with taxidermy and framed artwork fromBilly’s Antiques on Houston Street. The decor retained elements of Crif Dogs’ punk East Villagevibe, and the spacious booths, natural woods, and exposed brick wall gave the place a luxurious feelthat made you want to stay for another drink.

While Brian focused on completing the build-out, I worked with my opening managers (John Deragonand Don Lee) to design workstations that the staff could rely on to accomplish tasks quickly andefficiently. We built a small host station to the right of the entrance so guests could be greeted whenthey entered and thanked when they exited. A waitstation with a computerized ordering system andplenty of storage space was perched where the waiter could see the entire floor and place ordersquickly. The service bar was designed with room for a sink, plenty of shelving, glassware, andgarnishes. The lion’s share of our attention was spent behind the bar, where two independent drinkwells, complete with custom sinks and shaker rinsers, were installed.

Good bar design is evolutionary. The backlit glass bar top that we opened with leaked, so wecovered it with copper. A couple months after we opened, the bar station near the entrance wasrepositioned to face the wall and the refrigerator was downsized to make room for a glass chiller. Inyear two, the bright green floor was stained mahogany, the veneered tables were replaced with solidsilver maple, antique lights replaced custom light boxes, and a sink was installed in the service bar.

Every day, Brian and I think about how the space could be improved, and we encourage our staff todo the same. Little things like how we store glassware and where we situate our shakers affect thebottom line.

The following diagrams offer a detailed overview of our bar’s unique design features. The compactspace forces us to use every inch for storage and drink preparation intelligently. I’ve included thesedrawings because most cocktail bars are woefully outfitted to serve drinks quickly due to poor designand a lack of essential equipment. Hopefully, these sketches will provide prospective and current baroperators a better idea of how a cocktail bar’s workstations need to be set up. Proper merchandizingof bottles, space for glassware, dry goods storage, refrigeration for mixers, custom sinks, and aglasswasher are essential. Regardless of the good intentions of the bartender or owner, if it takes toolong to get a drink, guests won’t order them—or, worse, they won’t come back.

BAR EXTERIOR

PDT’s bar retains many elements of nineteenth-century taverns, such as ornamental wood paneling,tiered shelving, a mirrored back bar, and a symmetrical layout. The handmade absinthe fountain,antique tantalus decanter set perched on top of the tap beer tower, and worn copper bar top addcharacter and class. Unusual elements, such as the food passage connecting the counter at Crif Dogs toPDT and the security camera monitor, mounted below the cash register, entertain our guests and givethem something other than the drinks to remark upon.

1|Hooks for purses and bags 2|Brass footrail 3|Spill bumper wraps around the bar 4|Proportioned soguests can eat and drink comfortably when seated 5|Food pass between Crif Dogs counter and PDT6|Mirrors function like eyes in the back of a bartenders head 7|Bottom lit shelves illuminate bottles8|Liquor is displayed above the bar top, glassware and supplies below 9|Important utilities arecentrally located

BAR INTERIOR

The configuration of the interior of a modern cocktail bar has undergone significant modificationsover the last ten years. Inspired by modern kitchen design, we built our bar stations so mosteverything is within arm’s reach. The speed rails are stocked with bottles required to make the drinkson the menu. Glasses are stored in the chiller, with backups placed on shelves underneath the backbar. Each station has compartmentalized ice storage and its own sink to rinse shakers and mixingglasses between uses. The bar’s undercarriage is illuminated from above and tiled from floor to bartop for easy cleaning and drainage.

1|Custom stainless steel cocktail napkin boxes 2|Two double speed rails 3|Centrally locateddishwasher 4|Centrally located glass chiller 5|Refrigerator for vermouth, wine, soda, back up juice,cream, and eggs 6|Custom sink with built-in strainer 7|Custom-insulated stainless steel garnish tray8|Hooks to hang strainers and a basket to hold the ice scoop

113 ST. MARKS PLACE

To enter PDT, you must walk past the video games at Crif Dogs and veer left into the phone booth.After you ring, the host opens the wall of the booth, confirms your reservation, and seats you.Banquettes help secure guests’ privacy, providing comfortable, spacious, well-lit places to sit forgroups up to eight. Service stations are placed in strategic locations so all members of the staff workclose to their primary responsibility. The pass between the counter and the bar allows us to serve hotfood from Crif Dogs at PDT. An outdoor entrance to the basement maximizes the footprint of thebarroom.

1|Street entrance to Crif Dogs 2|Video games 3|Crif Dogs counter 4|Food pass between counter andbar 5|Crif Dogs kitchen 6|Host station next to phone booth entrance 7|Coat and bag check 8|PDTbathrooms 9|Exit to the backyard and basement 10|Wait station

THE BASEMENT

Since there is very little space to work with, most of the basement is outfitted with stainless steelshelving for dry goods and refrigeration for produce, beer, wine, and frozen food. Rotating perishableingredients in and out quickly, maintaining a clean prep area, and an easily accessible inventory arevital to remain profitable. We lease the apartment above the bar to deter noise complaints andprovide our office managers with plenty of space to store merchandise and take care of the mountainof accounting required to run each business.

1|Staircase from the backyard 2|Walk-in freezer 3|Dry storage for wines, canned beer, infusions, teas4|Kold-Draft ice machine 5|Scotsman ice machine 6|Sink and prep area 7|Walk-in refrigerator 8|Sodarefrigerator 9|Liquor room 10|Glassware storage

GLASSWARE

Glassware is one of the most overlooked elements of a cocktail, which is composed of liquid, ice, agarnish, and the glass it’s served in. We taste with our eyes first, so it’s essential that a cocktail beserved in a handsome glass. We chill all our clean polished glasses before serving a drink in them.When PDT opened, we chose expensive stems, whose thin glass chipped and cracked with regularuse. Subsequently, we’ve replaced them with tempered stemware that can stand up to repeated wearand tear. Glassware should reflect a bar’s personality: here’s what we use at PDT.

BAR TOOLS

As bartending has evolved over the last decade, a handful of cocktail bartenders have imported orhelped design better tools to get the job done. Professional barware has helped reposition bartendingalongside cooking as a noble trade in America. Until recently, many of the items on this list wereunavailable in the United States and difficult to source. Like cooks in a starred restaurant, the topbartenders bring their favorite tools to work. Here are the tools we stock behind the bar at PDT.

EQUIPMENT

Pre-Prohibition cocktails served in antique glasses by bartenders sporting turn-of-the-twentieth-century garb were quite fashionable in the first decade of the twenty-first century. Anachronisticbartenders brought analog practices to the digital world with the help of modern machinery tomaintain the illusion. Nowadays, the combination of Golden Age methodology and modern machineryis employed by the best cocktail lounges to create contemporary cocktails. Besides the variousrefrigerators needed to chill wine, beer, mixers, and produce, here’s a selection of machinery we useon a daily basis at PDT.

ESSENTIAL MIXERS AND GARNISHES

Our mise en place, a culinary term that means “putting in place” and refers to the ingredients stockedin each drink well, changes on a weekly basis depending on the selection of drinks on the menu.Seasonal fruit juices, house-made syrups, herbs, esoteric bitters, and preserves all cycle in and out ofour inventory. Commercial syrups, bitters, and tinctures are relied upon unless a house-preparedversion is better. The fresh ingredients listed below are prepared and stocked every day for theevening service. These are the essential mixers for your cocktail bar.

Fresh Fruit Juices are squeezed daily and fine-strained of pulp.Lemon Juice: Roughly 2 lemons for every 3 drinks.

Lime Juice: Roughly 1 lime for each drink.

Orange Juice: Rarely used in mixed drinks, it's still advisable to have a few juice oranges (thesmaller, less appealing oranges with the smooth surface) on hand.

Grapefruit Juice: Used more frequently than orange juice, but still not often. Squeezing a couple ofgrapefruits, which will yield enough juice to make 4 or 5 drinks, is recommended. Ruby redgrapefruit is sweeter than white, so mix accordingly.

Pineapple Juice: If you can afford a juice extractor, fresh pineapple juice is preferable to canned.Juice a pineapple and strain through a chinois to remove the pulp and foam: this may take a fewminutes. Canned pineapple juice is usually sweetened, so adjust proportions as necessary.

Fresh Garnishes are cut to order or stored, covered, in the refrigerator.Olives: Choose your favorite green olive and see if you can buy them pitted, or pit them yourself.Olives stored in brine are preferable to those stored in oil, which leave an unsightly slick over thesurface of the cocktail. Lucques are my favorite.

Brandied Cherries: Marasca or Morello cherries, stored in maraschino liqueur or sweetened kirschbrandy, are de rigueur for great drinks. If you plan to make your own, sour cherries are essential. Beprepared with canning supplies and maraschino liqueur before acquiring the fruit during its shortsummer season.

Citrus Twists, from lemons, limes, oranges and grapefruits can be cut beforehand if high volume isexpected, or cut to order using a paring knife or Y-peeler. A festive bowl filled with whole fruit usedfor garnish is commonly displayed in bars that feature fresh ingredients.

Mint is cleaned and stored in a cool, wet towel or submerged in ice water. Mint leaves for muddlingshould be removed from the lower half of the sprig, reserving the top half for garnish. This can bedone beforehand if high volume is expected.

English Cucumber is sliced unpeeled into thin wheels before or during service.

Lemons and Limes are cut into both 1.5" wedges and .25"-thick wheels with a slit to attach to theglass.

Grapefruits and Oranges are sliced into .5" half-wheels to wrap around the rim of the glass.

Dairy is refreshed daily.Large Organic Eggs: One egg per drink, if egg drinks are anticipated. The fresher the egg, the betterthe texture of the finished drink. Local organic, farmer’s-market eggs are the best.

Heavy Cream: A pint of fresh, organic heavy cream is good to have on hand.

Carbonated Beverages are stored in the refrigerator or on ice and capped between service.Tonic Water and Ginger Ale: Dry tonic and dry, spicy ginger ale—sweetened with agave syrup orcane sugar—are a must. Buy small bottles so each drink can be served with its own bottle. We stockQ Tonic and Fever Tree ginger ale.

Ginger Beer: We brew a version of Audrey Saunder’s recipe from scratch (see House Syrups) withchopped ginger, lime juice, and brown sugar. By omitting the yeast, we can shake it with the rest ofthe ingredients. Stewart’s and Blenheim are suitable carbonated commercial alternatives.

Club Soda: Is least important from a flavor standpoint. The best have fine, persistent bubbles:mineral water can be employed, but steer clear of waters with high sodium content. Once again, smallbottles are advisable. We stock Schweppes.

Champagne: 375 ml half-bottles of Champagne are preferable since most cocktails only call for anounce or two: you don’t want your bubbly to go flat. I prefer Pinot Noir-driven Champagnes withaverage to below-average yeast character. Nutty Blanc de Blancs don’t mix well with citrus. Westock Moët & Chandon Imperial.

Commercial Syrups are stocked in a cool, dark environment.

Orgeat is almond syrup aromatized with orange flower water. Homemade versions are too rich andnutty for my taste, and many commercial varieties taste like non-alcoholic Amaretto. Proper orgeathas the right balance between floral and nut flavors. We stock Kassatly Chtaura.

Grade B Pure Maple Syrup is the most flavorful variety, tapped at the end of the sap season, rightbefore the spring. Grade A Dark Amber will work if Grade B is unavailable, but don’t substitute abottling that doesn’t say Pure Maple Syrup. We stock Deep Mountain Grade B Maple Syrup fromVermont.

Hydrosols are dispensed from an atomizer or dropper bottle.Orange Flower Water: We use a dropper bottle to add orange flower water to drinks. Orangeflower water is a hydrosol produced by steam-distilling plant materials, typically to obtain theiressential oils. We stock Marivani.

Commercial Bitters can be dashed from the original bottles or rebottled into more handsomedecanters.Angostura Bitters: Originally formulated as a digestive tonic in the 19th century, this concentratedinfusion of roots and spices is produced in Trinidad and bottled at 44.7 percent ABV.

House Orange Bitters: We combine Gary Regan and Fee Brothers orange bitters in equal parts andrebottle them in fancy glass bitters bottles.

Peychaud’s Bitters: Named after nineteenth-century New Orleans apothecary Antoine AmédéePeychaud, this bright cherry-and-anise-flavored bitters is essential to prepare a Sazerac and workswell in Scotch-based cocktails.

Spices are stored in a cool, dry place.Candied Ginger: We buy crystallized ginger from The Sweet Life, a Lower East Side candy shop,and incorporate it as an edible garnish in drinks prepared with our house ginger beer.

Nutmeg: We keep whole nutmeg in spice graters and grate it to order.

Superfine Sugar: Superfine—not powdered or granulated—sugar dissolves most efficiently into asyrup and provides the perfect texture to use with drinks calling for a sugar rim. We pour a couple oftablespoons on a small, rectangular plate for rimming glasses and replace it when it clumps.

Kosher Salt: Never use iodized salt when you cook or prepare cocktails. Sea salt tastes great, but thelarge crystals contribute uneven texture and unwanted crunch to most cocktails. We pour a coupletablespoons on a small rectangular plate to rim glasses and replace it when it clumps.

Dry Goods are covered and stored in a dry place.Toothpicks: Are essential for attaching smaller garnishes such as candied ginger and lime wheels.

Short Straws: Short drinks filled to the rim are traditionally served with two thin plastic straws orone regular-size straw.

Long Straws: Same as above, applied to taller Collins and tiki glasses.

Safety Matches: We pour half a box of safety matches into a rocks glass, cut the swipe side off thebox and tape it to the side of the glass for easy access when you need to flame a twist or light acandle.

Bamboo Cocktail Picks: Used to serve cherries, olives, and cocktail onions and hold elaborategarnishes such as flags together. Stainless steel or silver cocktail picks are a nice touch.

HOUSE-MADE MIXERS

SIMPLE SYRUP

32 oz. Superfine Sugar32 fl. oz. Water

Simmer over medium heat (approx. 160° F) stirring, until sugar dissolves, let cool, bottle, and storein the refrigerator.

Yield: approx. 50 oz.

GINGER BEER

80 fl. oz. Water1 cup Minced Ginger2 oz. Light Brown Sugar1 oz. Lime Juice

Boil water, then turn off heat. Add minced ginger and cover. Allow to infuse for 1 hour. Strainmixture though a chinois. Press down on the ginger with the back of a spoon to force as muchliquid through the chinois as possible.

Once the ginger beer has been strained, add citrus and sugar, then stir, bottle, and store in therefrigerator.


DEMERARA SYRUP

32 oz. Demerara Sugar

16 fl. oz. Water

Simmer over medium heat (approx. 160° F), stirring, until sugar dissolves, let cool, bottle, and storein the refrigerator. (Will take longer than other syrups.)


HONEY SYRUP

32 oz. Clover Honey16 fl. oz. Water

Simmer over medium heat (approx. 160° F), stirring, until honey dissolves, let cool, bottle, and storein the refrigerator.

Yield: approx. 35 oz

AGAVE SYRUP

32 fl. oz. Agave Nectar32 fl. oz. Water

Simmer over low heat (approx. 120° F), stirring, until agave nectar dissolves, let cool, bottle, andstore in the refrigerator.


GRENADINE

12 fl. oz. POM Pomegranate Juice12 oz. Superfine Sugar

Stir (or shake) juice and sugar until sugar dissolves, bottle, and store in the refrigerator.Yield: approx. 20 oz.

TECHNIQUES

There are a handful of contemporary cocktail manuals that delve more deeply into elemental cocktailpreparation that are listed in The Bartender's Library. Studying the techniques expounded upon inthese guides is suggested, but not required, to prepare the recipes collected in this book. To conservespace, the mixing instructions below each recipe have been truncated. I’ve compiled detailedinstructions below to follow when preparing drinks from this book.

Preparing the Glass

Clean and polish glassware before service.

Glassware is chilled in a freezer, with ice, or preheated with hot water (for warm drinks), before arecipe is prepared.

Cocktails requiring sugar or spice rims are rimmed first and chilled afterward.

All stems should be prepared and placed in front of the bartender before a drink is shaken, stirred, orheated.

Mixing and PouringWe pour the smaller, less expensive quantities specified in a recipe in ascending order concludingwith the base spirit.

All the ingredients are poured into shakers or mixing glasses without ice. After all the drinks in around are built, ice is added and the drinks are shaken, stirred, or heated. This allows the bartender toprepare many drinks at the same time so they can be served together.

We rinse glassware with an atomizer, instead of pouring, to evenly coat the glass and reduce waste.

The quantity of sparkling ingredient has been specified in each recipe that requires it. Filling the glassto the brim after shaking or stirring is less important than achieving the proper balance.

MuddlingHerbs should be cleaned and sorted before muddling. Good-looking leaves should be reserved forgarnish, and less appealing specimens can be used for muddling as long as they’re not bruised ordiscolored.

Herbs, spices, and fruits should be muddled with approximately .75 ounce of liquid, typically simplesyrup or a liqueur called for in the recipe.

Muddling is much closer to pressing than pulverizing; the goal is to gently extract essential oils andjuices.

ShakingOur drinks are shaken or stirred with approximately 10–12 cubic ounces of 1.25" ice cubes for 8–12seconds. With smaller cubes, the preparation time and amount of ice required to properly chill anddilute cocktails may vary.

Drinks prepared with citrus, cream, eggs, or muddled ingredients are traditionally shaken.

Cocktails requiring eggs are shaken for 5–7 seconds without ice to emulsify the egg proteins, thenshaken with ice for 10–13 seconds to dilute and chill the mixture.

StirringStirred drinks, typically composed exclusively of spiritous ingredients, are prepared in a chilledmixing glass with a spout. We stir gently, so no air bubbles are formed, for 10–13 seconds.

When mixing with large ice cubes, it’s advisable to combine cracked ice with blocks to achieveproper dilution.

Cocktails built or poured, then topped with sparkling ingredients, require a gentle stir to integrate the

liquid.

StrainingAs soon as a drink is thoroughly mixed and chilled or heated, it should be strained or poured into aprepared glass.

Drinks should be strained over fresh ice unless pouring unstrained is specified.

Shaken cocktails are strained from the large metal half of the Boston shaker with a Hawthornestrainer. Stirred cocktails are strained from the mixing glass with a julep strainer.

Small pieces of muddled herbs, spices, and fruit are typically fine-strained by pouring the liquidthrough both a julep or Hawthorne strainer and a fine strainer, held above the cocktail glass. Iceshards may also be fine-strained if clarity with no further dilution is preferred.

Citrus TwistsCitrus twists have the dual purpose of providing an aromatic garnish (the essential oil released whenyou pinch a twist skin-side down over the surface of the drink) and aesthetics.

We use quarter-sized discs that are cut with a small portion of pith left to provide structure. We pinchthe disc skin-side down over the center of the liquid, rub the peel skin-side down around thecircumference of the glass, and drop it in the drink skin-side up.

Flaming a twist refers to holding a lit match between the twist and surface of the cocktail. When thepeel comes in contact with a match, it makes the oil (and the cocktail) taste like sulfur, so we are verycareful to not let the peel touch the flame’s source.

Fruit Slices, Berries, Citrus Wedges, Wheels, and Half WheelsFruits such as apples and pears may be sliced and affixed to the glass or arranged in a fan heldtogether with a cocktail pick.

Watermelon, honeydew, or cantaloupe is typically scooped with a melon baller and impaled with acocktail pick. Berries such as blueberries, raspberries, and blackberries may also be attached with apick.

A citrus wedge garnish, in cocktails such as a gin and tonic, is affixed to the rim of the glass with a

small slit in the middle of the meat. All citrus should be seeded before service.

A citrus wheel or half wheel is purely ornamental. Lemons and limes are cut paper-thin and eitherfloated on the surface of the drink or cut a little thicker with a radial slit allowing it to be affixed tothe rim of the glass.

Larger citrus fruits such as grapefruits or oranges should be cut into halfwheels to bend around therim of the glass.

Other GarnishesSpices or citrus peel are grated fresh over a finished cocktail with either a citrus zester or a spicegrater: roughly 1/16 of a teaspoon of spice is added, and no more than a 1/8 teaspoon of grated citruspeel.

Brushing a sprig or herb’s leaf against the back of your hand or giving it a gentle clap before placingit in the drink releases its essential oils, providing a pleasant aromatic cloud around the drink.

Atomizers are used for aromatic garnishes. We cover the back and sides of the glass with our freehand to ensure the liquid sprayed over the surface of the cocktail remains in the glass.

Cherries, olives or onions (always 3) are affixed to a cocktail pick: we use 4" bamboo skewers.

THE PDT EXPERIENCE

The guests’ experience begins when they call to make a reservation, before they even step foot in thebar. The accommodating tone of the reservationist’s voice on the phone and her ability to offer abooking at a reasonable hour paves the way for our host, whose warm greeting at the door sets thestage for the rest of the staff.

Seating guests in the right location is vital: we are conscientious about customers who want privacyand others who seek comradery, and we situate them accordingly. Once a table or stool is chosen, thebartender or server greets the guest with iced water and presents a menu featuring eighteen cocktails,four local beers, wines, and a selection of food from Crif Dogs. Descriptions of every offering areincluded to help guests decide what to drink—and to preempt questions about obscure ingredients.

When the guest finishes perusing the menu, we either place the order for the requested drink orconduct an interview to help them choose the ideal cocktail based on their personal preferences. Styleof drink, spirit of choice, and their last drink (if applicable) are all taken into consideration. Wesuggest and prepare cocktails based on the guest’s tastes, not our own. The aim is to offer cocktails incourses like a tasting menu at a restaurant.

While customers are drinking, we’re either respectful of their privacy or eager to engage those whoare keen to carry on a conversation. Refreshing cocktail napkins, refilling water glasses, and clearingempty plates and glassware provide numerous opportunities to converse with our customers. If thesituation presents itself organically, we introduce ourselves. Our senior staff members recall eachregular’s name and drink preference.

PDT bartenders, many of whom also work as servers on the floor, are trained to prepare large drinkorders in tandem, cutting ticket times in half. This encourages guests to enjoy cocktails instead ofbeverages that take less time to prepare. The crews’ rapport with each other affects the guests’perception of service at our bar. Unlike chefs, who are infamous for tantrums during service,bartenders, servers, and hosts do their best to remain cool-headed at all times. We have fun at work,but never more than the guests.

With the time of evening and quantity of people in the bar as variables, we constantly fine-tune thestyle of music being played and the lighting and temperature of the room. As responsible servers thatprioritize safety over the bottom line, we vigilantly monitor the quantity of drinks served to eachguest. Food and water are provided to mitigate the effects of indulgence; and occasionally, guestswho have had too much to drink are cut off discreetly and diplomatically.

Once the bill is requested, condiments, glasses, and plates are cleared before the check is presentedwith a “thank you.” The water glasses remain full until the party gets up to leave, when we bid ourguests a hearty “good-bye” and thank them one more time. It’s widely believed that those who had agood experience will tell five people and those who had a bad time will tell twenty. Fortunately, a

quixotic phone booth, the portal between the serenity of PDT and the clamor of Crif Dogs, is theirfinal impression.

COCKTAILS

Each cocktail served at PDT is tested with a battery of spirit brands in varying proportions, to reachthe ideal balance. Spirits are periodically reformulated and popular tastes shift over time, so considerthese recipes a snapshot and adjust them accordingly to your taste. Some of the recipes are preparedwith spirits that aren’t currently available in the United States. It is our hope that their inclusion willencourage producers and importers to ship them to our shores.

Historically, books about bars and bartenders are as mixed and muddled as the drinks they serve.Since the day we opened, I’ve made a concerted effort to update proportions of classic recipes toappeal to modern imbibers. I’ve scoured old recipe books and bar manuals to document the firstappearance of classic cocktails to give readers an idea of when they became mainstream.

Alongside the classic recipes, I’ve included all the drinks we’ve developed, through the summer of2010. Each house cocktail includes the author, the season and year the drink was first served. I’vewritten descriptions for each and every cocktail we’ve included on our menu since the winter of2007. Those descriptions are detailed here to explain names, acknowledge recipe inspirations, andglossarize obscure ingredients. Recurring house made syrups are compiled in the front of the book,and singular preparations are listed below the recipe.

I’ve carefully credited every recipe shared for publication, and included the year and city where itwas created. I’ve never once questioned the decision to share all of our production methods andsincerely hope that my colleagues all over the world will follow suit. Hopefully, this information willencourage other bartenders to serve our cocktails or use them for inspiration.

#8Numerologist and barman Daniel Eun chose the name “#8” for the number of months Don JulioReposado is aged and the number of his favorite basketball player, Kobe Bryant.

2 oz. Don Julio Reposado Tequila.75 oz. Lustau Palo Cortado Sherry.5 oz. Bärenjäger Honey Liqueur

2 dashes House Orange Bitters

Stir with ice and strain into a chilled coupe

Garnish with a lemon twist

—Daniel Eun, Fall 2008

#3 CUP“#3 Cup” refers to the base spirit of the bottled Pimms cocktails. There used to be many: #2 wasscotch, #3 was brandy, #4 was rum, #5 was rye whiskey, and #6 was vodka. All that remains in theUnited States is the gin-based #1 Cup.

1 oz. Hine V.S.O.P. Cognac1 oz. House Ginger Beer

.75 oz. Martini Sweet Vermouth.5 oz. Marie Brizard Orange Curaçao.5 oz. Cherry Heering.5 oz. Lemon Juice

4–5 Mint Leaves (plus 1 sprig for garnish)2 Slices Cucumber (do not peel)2 Slices Orange (reserve 1 for garnish)

Muddle the mint, cucumber, and orange slice

Add everything else, then shake with ice and straininto a chilled Collins glass filled with ice

Garnish with a mint sprig and an orange slice

—Gerry Corcoran, Spring 2009

212The founders of New York’s Contemporary Cocktails found the perfect balance using Manhattan’shistoric telephone prefix as the proportions for this drink.

2 oz. Partida Reposado Tequila2 oz. Ruby Red Grapefruit Juice1 oz. Aperol

Shake with ice and strain into a chilled Collins glassfilled with ice

Garnish with an orange twist

—Aisha Sharpe and Willy Shine, New York, 2008

20TH CENTURYThis cocktail was credited to C. A. Tuck and named after the 20th Century Limited luxury trainthat traveled between New York City and Chicago from 1902 to 1967.

1.5 oz. Plymouth Gin.75 oz. Marie Brizard White Crème de Cacao.75 oz. Lillet Blanc.75 oz. Lemon Juice

Shake with ice and strain into a chilled coupe

No garnish

—W. J. Tarling, Café Royale Cocktail Book, 1937

21ST CENTURYI created this tequila-based 20th Century Cocktail at the Pegu Club with the guidance of AudreySaunders.

2 oz. Siete Leguas Blanco Tequila.75 oz. Marie Brizard White Crème de Cacao.75 oz. Lemon Juice

Shake with ice and strain into a chilled, Pernodrinsed coupe

No garnish

—Jim Meehan, New York, 2007

100 YEAR PUNCHIn Korea, the herbs (ginseng and eleven other spices and roots) used to flavor Bek Se Ju, literally“100-year wine,” are believed to help one live to be 100 years old.

1 oz. Elijah Craig 12-Year-Old Bourbon1 oz. Bek Se Ju “100-year wine”

.25 oz. Ssal-Yut Rice Syrup2 dashes Fee Brothers Old Fashion Bitters

Zest the peel of half a tangerine into a mixing glass

Add everything else, then stir with ice andfine-strain into a chilled rocks glass filled with ice

Top with 1 oz. Q Tonic

Garnish with grated nutmeg

—Daniel Eun, Winter 2008

ABSINTHE DRIPThis is the classic preparation for absinthe, which traditionally ranges from 60% to 68% alcoholby volume. The water helps release the aromatic elements of the spirit and dilutes it to a potablestrength.

1.5 oz. Vieux Pontarlier Absinthe4.5-6 oz. Ice-Cold Filtered Water

1 Sugar Cube

Pour absinthe into a chilled absinthe glass. Place an absinthe spoon over the rim of the glass and set asugar cube on top of the spoon. Using an absinthe fountain or water carafe, slowly pour or dripicecold water over the sugar cube into the glass. As the dripping water dissolves the sugar cube,watch the “hydrophobic” layer of undiluted absinthe rise to the top of the glass. When the mixtureis completely cloudy, the drip should be ready. Stir and serve.

—Jerry Thomas, Bar-Tenders Guide, 1862

AGAINST ALL ODDS COCKTAILOne quiet Sunday evening in August, we collaborated on this unusual cocktail prepared with wineand spirits based on cane, agave, and grain. It earned its name by defying all drinkmixing logic.

1.5 oz. Bushmills Irish Whiskey1.5 oz. Channing Daughters Scuttlehole Chardonnay.5 oz. Rothman & Winter Orchard Apricot

.25 oz. Rhum Clément Creole Shrubb

Stir with ice and strain into a chilled,Ilegal Reposado Mezcal-rinsed coupe

Garnish with a pansy flower

—Jim/David/Gerry, Summer 2008

ÁGUIL A AZTECAA Tequila-based Aviation cocktail variation named after the iconic symbol of the strongest Aztecwarrior, the eagle.

1.5 oz. Jose Cuervo Tradicional Tequila1 oz. Honeydew Melon Juice

.25 oz. Canton Ginger Liqueur

.25 oz. Rothman & Winter Crème de Violette


No garnish

—Jim Meehan, Summer 2008

AIRMAILUnderneath the printed recipe in Here’s How, it states: “It ought to make you fly high.”

1 oz. Banks 5 Island Rum.5 oz. Lime Juice.5 oz. Honey Syrup


Top with 1 oz. Moët Imperial Champagne

Garnish with a lime wheel

—W. C. Whitfield, Here’s How, 1941

ALBERT MATHIEUIn 1802, Albert Mathieu, a French mining engineer, proposed a tunnel under the English Channelthat eventually led to the Chunnel that now connects England and France.

1.5 oz. Plymouth Gin.75 oz. Lillet Blanc.75 oz. Green Chartreuse

1 barspoon St. Germain Elderflower Liqueur1 dash Regan’s Orange Bitters



—Kevin Martin, Boston, 2009

AMERICANO HIGHBALLOriginally called the Milano-Torino, this drink was so popular among American tourists, theItalian barmen renamed it in their honor.

1.5 oz. Carpano Antica Sweet Vermouth1.5 oz. Campari

Build in a chilled Collins glass

Add ice and top with 2.5 oz. Club Soda

Garnish with half an orange wheel

—Leurs Cocktails Par Antoine, 1932

ALGONQUINThis drink was named after the historic Manhattan hotel where a number of famous writers,artists, and actors (members of the Algonquin Round Table) gathered for lunch before Prohibitionwent into effect.

2 oz. Rittenhouse Bonded Rye Whiskey.75 oz. Dolin Dry Vermouth.75 oz. Pineapple Juice


No garnish

—Selmer Fougner, Along the Wine Trail, 1935

APEROL SPRITZThis simple recipe, listed on the back of the Aperol bottle, is one of the most refreshing summercoolers.

2 oz. Aperol1 oz. Carpenè Malvolti Prosecco1 oz. Club Soda

.5 oz. Orange Juice

Add everything to a chilled rocks glass, then fill with ice

Stir and garnish with half an orange wheel

—Classic, Spring 2007

APPLE DAIQUIRIOriginally, we spiced the German apple schnapps with Phillips Farm apple spread from the UnionSquare greenmarket. The spread added complexity, but the recipe here works yearround.

2 oz. Flor de Caña Silver Dry Rum.75 oz. Lime Juice

.5 oz. Schönauer Apfel Schnapps.25 oz. Simple Syrup


No garnish

—John Deragon, Fall 2007

APPLEJACK RABBITApple brandy cocktails became popular in many of the top cocktail lounges in Manhattan after

Pegu Club owner Audrey Saunders persuaded Lisa Laird to distribute her company’s bondedapple brandy in New York.

2 oz. Laird’s Bonded Apple Brandy.75 oz. Lemon Juice.75 oz. Orange Juice

.5 oz. Deep Mountain Grade B Maple Syrup


No garnish

—Judge Jr., Here’s How, 1927

APPLE MALT TODDYI created this warmer for a Greenmarket event with produce from two of our favorite localpurveyors: Deep Mountain and Red Jacket Orchards.

2 oz. Red Jacket Orchards Apple Cider1.5 oz. Chivas Regal 12-Year-Old Blended Scotch Whisky

1 oz. Drouhin Pommeau.25 oz. St. Elizabeth Allspice Dram

1 barspoon Deep Mountain Grade B Maple Syrup

Heat everything and serve in a pre-warmed heatproof mug

Garnish with a cinnamon stick

—Jim Meehan, Fall 2009

APRICOT FLIPThis rich fall flip was created right after Orchard Apricot was released in the U.S. The stone fruitliqueur marries perfectly with Cognac.

2 oz. Hine V.S.O.P. Cognac.75 oz. Rothman & Winter Orchard Apricot

.5 oz. Simple Syrup1 Whole Organic Egg

Dry-shake, then shake with ice and strain into a chilled fizz glass



ARCHANGELMichael and Richie named this cocktail after the Archangel Gabriel following a spiritedconversation about Argentinean soccer legend Gabriel Batistuta.

2.25 oz. Plymouth Gin.75 oz. Aperol

2 Slices Cucumber

Muddle the cucumber and Aperol in a mixing glass

Add gin and ice, then stir and fine-strain into a chilled coupe


—Michael McIlroy & Richard Boccato, New York, 2006

ASTORIA BIANCOI created this Astoria cocktail variation at Gramercy Tavern after acquiring a copy of AlbertStevens Crockett’s Old Waldorf Bar Days.

2.5 oz. Tanqueray Gin1 oz. Martini Bianco Vermouth





AVIATIONIt’s thought that this azure-colored drink, created during the dawn of commercial aviation, mayhave been named after the ships that flew above the clouds.

2 oz. Beefeater Gin.75 oz. Lemon Juice.5 oz. Luxardo Maraschino Liqueur

.25 oz. Rothman & Winter Crème de Violette

Shake with ice and strain into chilled coupe

No garnish

—Hugo Ensslin, Recipes for Mixed Drinks, 1916

BEACHBUMJohn Deragon created this cocktail in honor of Jeff “Beachbum” Berry, whose books haveresurrected tiki culture in the 21st century.

1 oz. Mount Gay Eclipse Amber Rum

1 oz. Flor de Caña Silver Dry Rum1 oz. Pineapple Juice

.75 oz. Lime Juice.5 oz. Rothman & Winter Orchard Apricot.5 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled tiki mug filled with ice cubes

Garnish with an orange-cherry flag and an umbrella

—John Deragon, Winter 2007

BEER AND A SMOKEI spiked this spiritous Michelada with smoky mezcal and seasoned it with celery bitters.

1 oz. Sombra Mezcal.75 oz. Lime Juice

1 dash The Bitter Truth Celery Bitters4 dashes Cholula

Stir with ice and strain into a chilled Collins glass rimmed with kosher salt, celery salt, and groundblack pepper

Top with 6 oz. Victory Pilsner and garnish with freshly grated orange and lime zest

—Jim Meehan, Spring 2009

BEER CASSISIn the 1930s, aperitif cocktails such as the Byrrh Cassis, which this cocktail was based on, werecommonly enjoyed in sidewalk cafés of cosmopolitan European cities.

1 oz. Dubonnet Rouge.25 oz. Theuriet Cassis

Stir with ice and strain into a chilled white wine glass

Top with 6 oz. Brooklyn Brewery Local 1



BEE’S KNEESIn the 1930, when Frank Meier was tending the Ritz bar in Paris and creating simple,sophisticated cocktails like this one, calling something the Bee’s Knees was quite a compliment.

2 oz. Plymouth Gin.75 oz. Lemon Juice.75 oz. Honey Syrup


No garnish

—Frank Meier, The Artistry of Mixing Drinks, 1937

BEE’S SIPThe sake balances the chamomile and elderflower in my saketini, which was inspired by KentaGoto’s Yokahama Romance.

2.5 oz. Chamomile-Infused Barsol Quebranta Pisco1 oz. Masumi “Okuden” Junmai Sake

.5 oz. Bärenjäger Honey Liqueur

Stir with ice and strain into a chilled St. Germain Elderflower Liqueur-rinsed coupe



Chamomile-Infused Barsol Quebranta Pisco

1 750-ml bottle Barsol Quebranta Pisco.5 oz. In Pursuit of Tea Chamomile Flowers

Combine the tea and Pisco in a nonreactive container. Infuse for 15 minutes at room temperature

Fine-strain and bottleYields approx. 24 oz.

BENTON’S OLD-FASHIONEDThe crossroad of haute barnyard and barroom: Don Lee combined one of the finest pork productswith one of our favorite bourbons.

2 oz. Benton’s Bacon Fat-Infused Four Roses Bourbon.25 oz. Deep Mountain Grade B Maple Syrup

2 dashes Angostura Bitters

Stir with ice and strain into a chilled rocks glass filledwith one large cube


—Don Lee, Winter 2007

Benton’s Bacon Fat-InfusedFour Roses Bourbon

1.5 oz. Benton’s Bacon Fat1 750-ml bottle Four Roses Bourbon

On low heat, warm bacon fat in a small saucepan. Stir until it melts, about 5 minutes. Combine themolten fat and bourbon in a large nonreactive container and stir. Infuse for 4 hours, then place thecontainer in the freezer for 2 hours.

Remove solid fat, fine-strain bourbon through a terry cloth or cheesecloth, and bottleYield: approx. 24 oz.

BERLIONIGonçalo created this Negroni variation, inspired by Chad Solomon’s Cynar-accentedBensonhurst, in 2004, while working at the Victoria Bar in Berlin.

1.5 oz. Tanqueray Gin.75 oz. Cynar.5 oz. Noilly Prat Dry Vermouth

Stir with ice and strain into a chilled rocks glass filled with one large cube


—Gonçalo de Sousa Monteiro, Berlin, 2004

BETSY ROSS

In 1776, Elizabeth Griscom Ross—known as Betsy—was commissioned by George Washington,Robert Morris, and George Ross (her husband’s uncle) to sew the country’s first flag.

2 oz. Pierre Ferrand Ambre Cognac.75 oz. Dow’s Ruby Port

.5 oz. Grand Marnier2 dashes Angostura bitters



—Crosby Gaige, Cocktail Guide and Ladies Companion, 1941

BETULAThis drink is like sipping birch beer, hence the name “betula,” which is Latin for birch.

1 oz. Birch-Infused Rittenhouse Bonded Rye Whiskey1 oz. Matusalem Gran Reserva Rum

.5 oz. Lemon Juice

.5 oz. Deep Mountain Grade B Maple Syrup


Garnish with a star anise pod


Birch-Infused Rittenhouse1.7 oz. Birch Bark750 ml Rittenhouse Bonded Rye Whiskey

Combine the birch bark and rye whiskey in a nonreactive container. Infuse for 12 hours at roomtemperature

Fine-strain and bottleYield: approx. 24 oz.

BIJOUFrench for “jewel,” some believe the colors of the three primary ingredients represent preciousstones: gin (diamond), sweet vermouth (ruby), and Green Chartreuse (emerald).

1 oz. Tanqueray Gin

1 oz. Dolin Sweet Vermouth1 oz. Green Chartreuse

1 dash House Orange Bitters


Garnish with a cherry and a lemon twist

—C. F. Lawlor, The Mixicologist, 1895

BIZETA Champagne Americano of sorts, named after the gifted 19thcentury French opera composer whowrote the score to Carmen.

1.5 oz. Shinn Estate Rosé.5 oz. Luxardo Bitter.5 oz. Amaro Ciociaro



Garnish with a flamed orange twist

—David Slape, Spring 2008

BLACKBEARDWhen Daniel Eun ended up with more blackberries on his chin than in his mouth during recipetesting, we titled it the Blackbeard.

1.5 oz. Beefeater Gin.75 oz. Krogstad Aquavit.75 oz. Pineapple Juice

.5 oz. Lemon Juice

.5 oz. Agave Syrup4 Blackberries

Muddle the blackberries, then add the rest of the ingredients and dry-shake Pour unstrained into achilled rocks glass filled with pebble ice

Garnish with a mint sprig

—Daniel Eun, Summer 2008

BLACK FLIPThis drink was inspired by the chapter on flips in Wayne Curtis’s excellent book And a Bottle ofRum: A History of the New World in Ten Cocktails.

2 oz. Brooklyn Black Chocolate Stout1.5 oz. Cruzan Black Strap Rum

.5 oz. Demerara Syrup1 Whole Organic Egg

Add everything to a mixing glass and swirl to decarbonate beer



—Jim Meehan, Winter 2007

BLACK JACKIn 2009, Gonçalo de Sousa Monteiro lead a delegation of bartenders from Berlin who mixed aselection of original recipes and classics at PDT.

1.5 oz. Pierre Ferrand Ambre Cognac.5 oz. Clear Creek Kirschwasser.5 oz. 9th Street Alphabet City Coffee Concentrate

.25 oz. Demerara Syrup


Garnish with three cherries on a pick

—Jacques Straub, Drinks, 1914

9th Street Alphabet City Coffee Concentrate80 oz. Filtered Water.5 lb. Coarse-Ground 9th Street Alphabet City Coffee Blend

Steep for 12 hours at room temperature using a Toddy Coldbrew System

Fine-strain, bottle, and store in the refrigeratorYield: approx. 68 oz.

BLACKSTARThe Blackstar was created with Smirnoff Black, a full-bodied vodka that isn’t available in theU.S., and named after the whole star anise pod that floats on the surface as an aromatic garnish.

2 oz. Smirnoff Black Vodka.75 oz. Lime Juice.75 oz. Grapefruit Juice.25 oz. Borsci Sambuca.25 oz. Simple Syrup




BLACK THORN (ENGLISH)The sloe berries used to produce Plymouth Sloe Gin are harvested from blackthorn bushes thatgrow uncultivated throughout England.

1.5 oz. Plymouth Gin.75 oz. Plymouth Sloe Gin.75 oz. Carpano Antica Sweet Vermouth




—The Sideboard Manual, 1900

BLACK THORN (IRISH)Although this drink wasn’t named after the Irish whiskey (which was launched in 1934), the higherproportion of malt whiskey in Black Bush gives it the body to stand up to the absinthe and bitters.

2 oz. Black Bush Irish Whiskey1 oz. Dolin Dry Vermouth


Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe


—Harry Johnson, Bartender’s Manual, 1900

BLACK THORN ROSETo enhance the primary botanical in Hendrick’s Gin, David came up with this roseaccentedvariation on the classic that employs Lillet Rouge, Dubonnet’s Bordelaise brethren.

2 oz. Hendrick’s Gin.5 oz. Plymouth Sloe Gin.5 oz. Lillet Rouge

1 barspoon Mymoune Rose Syrup


No garnish


BLINKERTed Haigh’s Vintage Spirits and Forgotten Cocktails jump-started the classic cocktail renaissancein 2004 by featuring lost drinks such as the Blinker.

2 oz. Wild Turkey Rye Whiskey1 oz. Grapefruit Juice

.25 oz. Simple Syrup1 barspoon Bonne Maman Raspberry Preserves


No garnish

—Patrick Gavin Duffy, Official Mixer’s Manual, 1934

BLOOD AND SANDNamed after the 1922 Rudolph Valentino movie of the same name, this recipe originally called forequal parts of each ingredient.

1.5 oz. Famous Grouse Blended Scotch Whisky.75 oz. Orange Juice.5 oz. Cherry Heering.5 oz. Carpano Antica Sweet Vermouth


No garnish

—Harry Craddock, The Savoy Cocktail Book, 1930

BOBBY BURNSRobert Burns is widely regarded as Scotland’s national bard. Like many of the world’s greatestauthors, he has a cocktail named after him.

2 oz. Benromach 12-Year-Old Single Malt Scotch Whisky.75 oz. Martini Sweet Vermouth

1 barspoon Bénédictine



—Fancy Drinks, 1902

BRANDY CRUSTAThe granddaddy of the Sidecar was first served by Joseph Santini of the New Orleans ExchangeBar in the middle of the 19th century.

2 oz. Hine V.S.O.P. Cognac.75 oz. Lemon Juice.5 oz. Luxardo Maraschino Liqueur.5 oz. Marie Brizard Orange Curaçao

Shake with ice and strain into a chilled, sugarrimmed wine glass filled with an entire lemon andorange peel

—Jerry Thomas, Bar-Tender’s Guide, 1862

BRAZILIAN TEA PUNCHMichael prepared a lemongrass syrup to brighten up the tea infusion in this southeastern spin onthe Ti Punch, which is traditionally prepared with rhum agricole.

2 oz. Sencha Green Tea-Infused Leblon Cachaça1 barspoon Lemongrass Syrup

1 Lime Disc (silver-dollar-size twist cut straight off the side of a lime to retain a little flesh with thepeel)

Squeeze the lime disc on both sides to get all the oil from the peel and juice from the flesh into achilled rocks glass

Add the rest of the ingredients and pebble ice

Swizzle, then top with more pebble ice and swizzle again

No garnish

—Jim Meehan & Michael Klein, Spring 2010

Green Tea-Infused Leblon Cachaça1 750-ml bottle Leblon Cachaça

1 oz. In Pursuit of Tea Sencha Green Tea

Combine the cachaça and tea in a nonreactivecontainer. Infuse for 20 minutes at room temperature


Lemongrass Syrup32 oz. Simple Syrup

8 oz. Chopped Lemongrass

Combine ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and simmer for 10minutes, stirring occasionally. Remove from heat and steep for 10 minutes


BREWER’S BREAKFASTThe grainy immature whiskey and creamy sake sweetened with Galliano reminded me of abrewer’s morning dram, so I added a few Honey Nut Cheerios.

2 oz. Masumi Arabashiri Sake1 oz. Glen Thunder Corn Whiskey

.25 oz. Galliano L’Autentico


Garnish with 8 Honey Nut Cheerios on a cocktail pick


BROOKLYNIf it wasn’t for Amer Picon, a bitter that isn’t imported to the U.S., the Brooklyn cocktail may havebecome more popular than the Manhattan in its own borough.

2 oz. Rittenhouse Bonded Rye Whiskey.75 oz. Dolin Dry Vermouth.25 oz. Luxardo Maraschino Liqueur.25 oz. Amer Picon


No garnish

—Jack Grohusko, Jack’s Manual, 1910

BRONXThe Bronx was named after the zoo, not the borough, and was one of the most popular drinks of itstime.

2 oz. Beefeater Gin.75 oz. Orange Juice

.5 oz. Dolin Dry Vermouth

.5 oz. Carpano Antica Sweet Vermouth


No garnish

—William Boothby, The World’s Drinks and How to Mix Them, 1908

BROWN BOMBERI substituted Tennessee Whiskey for gin in the recipe for the White Negroni and named it after JoeLouis, nicknamed the Brown Bomber of Detroit.

2 oz. George Dickel No. 12 Tennessee Whisky.75 oz. Lillet Blanc

.5 oz. Suze




BROWN DERBY

Dale DeGroff attributes the Brown Derby Cocktail, named after the famous hat-shaped restaurantin Hollywood, to Buzza's rare bar book.

2 oz. Maker’s Mark Bourbon1 oz. Grapefruit Juice

.75 oz. Honey Syrup


No garnish

—Buzza and Cardozo, Hollywood Cocktails, 1930’s

BUBBALOOLópez used peach-flavored Bubblicious Burst, or Bubbaloo Durazno as it’s called in Mexico, ashis inspiration for this Peruvian brandy-based treat.

2.25 oz. Macchu Pisco.5 oz. Carpano Antica Sweet Vermouth.5 oz. Rothman & Winter Orchard Apricot

3 dashes Peruvian Amargo Bitters


No garnish

—Euclides López, Spring 2009

BUONA NOTTEAfter tasting Eben Freeman’s Walnut Cognac at Tailor, John Deragon came up with this punchyold-fashioned, whose name suggests its effect on the casual imbiber.

2 oz. Walnut-Infused Hine V.S.O.P. Cognac.5 oz. Yellow Chartreuse

.25 oz. Amaro Ciociaro

Stir with ice and strain over one large cube into a chilled rocks glass


—John Deragon, Winter 2007

Walnut-Infused Cognac

1 750-ml bottle Hine V.S.O.P. Cognac4 oz. Raw Walnuts

Toast walnuts in small saucepan at approx. 175° F, turning every 30 seconds. Walnuts are toastedwhen edges turn brown and black; process will take about 9–10 minutes. Allow walnuts to cool.Combine walnuts with cognac in a large, nonreactive container, then stir, cover, and infuse atroom temperature for 48 hours.


CAFÉ ARROZTequila and horchata, two staples of Mexican cuisine, just happen to work really well in place ofvodka and cream in the White Russian cocktail.

2 oz. Horchata1.5 oz. Gran Centenario Reposado Tequila

.5 oz. Kahlúa


Garnish with grated cinnamon


Horchata40 oz. Filtered Water10 oz. Whole Milk

8oz. UncookedWhite Long-GrainRice3 Tbsp. Demerara Sugar.5 tsp. Madagascar Bourbon Vanilla Bean Extract.5 tsp. Ground Cinnamon

Pour the rice and water into a blender and blend until the rice just begins to break up, about 1 minute.

Let the rice and water stand, covered, at room temperature for 12 hours.

Strain the rice water into a pitcher and discard the rice (half of the water will be absorbed by therice). Add the milk, vanilla extract, cinnamon, and sugar to the rice water and blend until thesugar is integrated. Chill and stir before serving.


CAIPIRINHAAccording to cocktail historians Jared Brown and Anistatia Miller, “Caipirinha” is a Brazilianword used to describe a “country bumpkin.”

2 oz. Beleza Pura Cachaçahalf Lime, quartered

2 barspoons Demerara Sugar (or 2 cubes)

Muddle the lime and sugar

Add the cachaça, then shake with ice and pour unstrained into a chilled rocks glass

No garnish

—Charles Schumann, Tropical Bar Book, 1989

CAPRICEAbe Marco and Hyman Gale imported fine wine and spirits in Chicago. Their manual includes anextensive wine and spirits overview and a fine collection of classic and unusual concoctions.

1.5 oz. Beefeater Gin1.5 oz. Dolin Dry Vermouth

.5 oz. Bénédictine1 dash House Orange Bitters



—Hyman and Gale, The How & When, 1940

CAMERON’S KICKThere should be a law against creating great drinks with provocative titles and not including astory. This one is still shrouded in mystery.

1 oz. Famous Grouse Blended Scotch Whisky1 oz. Jameson Irish Whiskey

.75 oz. Lemon Juice.5 oz. Kassatly Chtaura Orgeat


No garnish

—Harry McElhone, ABC of Mixing Cocktails, 1922

CAVALIERBefore leaving London in 2006, Charlotte Voisey created this Sidecar of sorts, named after thestyle of door that speakeasies installed to peek at guests before allowing entry.

2 oz. Hine V.S.O.P. Cognac.75 oz. Lemon Juice.25 oz. Cointreau

.25 oz. Kassatly Chtaura Orgeat

1 barspoon Bonne MamanApricot Preserves



Twist a lemon peel over the surface and discard

—Charlotte Voisey, New York, 2007

CHAMPAGNE COCKTAILI recommend pouring the champagne, then adding the bitters-soaked sugar cube so the winedoesn’t bubble over.

6.5 oz. Moët Imperial Champagne1 Angostura Bitters-soaked sugar cube

Pour Champagne into a chilled flute

Add sugar cube

Garnish with a spiral lemon twist


CHAMPS-ÉLYSÉESCraddock doesn’t specify whether the drink should be prepared with yellow or green Chartreuse: Iprefer green.

2 oz. Hine V.S.O.P. Cognac.75 oz. Lemon Juice

.5 oz. Green Chartreuse.25 oz. Simple Syrup

1 dash Angostura Bitters




CHERRY POPJane Danger’s cocktail goes down like soda—or pop, as they call it where she grew up inMinnesota.

2 oz. Plymouth Gin1 oz. Lemon Juice

.5 oz. Luxardo Maraschino Liqueur

.5 oz. Simple Syrup3 Pitted Cherries (reserve 1 for garnish)

Muddle 2 of the cherries with the simple syrup

Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with the reserved cherry

—Jane Danger, Spring 2009

CHRYSANTHEMUMNumerous early-20th century cocktails, none more pleasant to sip than this drink, were namedafter flowers.

2 oz. Dolin Dry Vermouth.75 oz. Bénédictine.25 oz. Vieux Pontarlier Absinthe





CHIEN CHAUDAfter driving past a hot dog stand in Martinique, David Wondrich and I came up with this drink,whose name means hot dog in French.

2 oz. Liquiteria Coconut Water1.5 oz. J. M. Rhum Blanc.25 oz. Yellow Chartreuse


Shake with ice and strain into a chilled fizz glass filled with ice


—David Wondrich and Jim Meehan, Spring 2008

CINEMA HIGHBALLDon Lee’s infusion transforms this simple drink into a night out at the movies in a glass.

4.5 oz. Coca-Cola Classic2 oz. Popcorn-Infused Flor de Caña Silver Dry Rum

Build in a chilled Collins glass filled with ice cubes

No garnish


Buttered Popcorn Infused Rum1 750-ml bottle Flor de Caña Silver Dry Rum

1 oz. Fresh Popcorn

1 oz. Clarified Butter

Combine the popcorn and the rum in a nonreactive container and infuse for 1 hour. Strain through achinois to remove all solids. Add clarified butter to the popcorn-infused rum, cover, and letinfuse for 24 hours at room temperature. Transfer to the freezer and freeze for 4 hours to solidifythe butter. Fine-strain and bottle.


CLOISTERThe Cloister reads like a cocktail compounded by a 19th-century master. Strangely, it firstappeared in the 1970s.

1.5 oz. Tanqueray Gin.5 oz. Yellow Chartreuse.5 oz. Grapefruit Juice

.25 oz. Lemon Juice

.25 oz. Simple Syrup


Garnish with a grapefruit twist

—Thomas Mario, Playboy’s Host & Bar Book, 1971

CLOVER CLUBA select group of journalists and socialites, collectively referred to as the Clover Club,commiserated at the Bellevue Stratford Hotel in Philadelphia from the 1880s through the 1920s.

2 oz. Plymouth Gin.75 oz. Lemon Juice

.5oz. Simple Syrup1 barspoon Bonne Maman Raspberry Preserves

1 Egg White

Dry-shake, then shake with ice and strain into a chilled egg coupe

No garnish

—Paul Lowe, Drinks, 1909

COCONUT COLADAIn 2006, a guest asked me to make her a Piña Colada at Gramercy Tavern. We didn’t stock CocoLópez, so I used a scoop of coconut sorbet in place of the rich cream.

2 oz. Flor de Caña Silver Dry Rum1 oz. Pineapple Juice

.5 oz. Lime Juice1 scoop Ciao Bella Coconut Sorbet




CODAIn music, a coda (Italian for “tail”) is a passage that brings conclusion to a particular piece.

1 oz. Pampero Aniversario Rum1 oz. Neisson Rhum Blanc1 oz. Lime Juice

.5 oz. St. Elizabeth Allspice Dram

.5 oz. Demerara Syrup1 Whole Organic Egg



—Daniel Eun, Spring 2008

CONDIMENT COCKTAILA dish prepared with celery and mustard seeds at Gramercy Tavern spawned the idea to mimic theflavors in liquid form.

2 oz. Partida Reposado Tequila.75 oz. Bénédictine

.5 oz. Lustau Palo Cortado Sherry

.5 oz. Lime Juice2 dashes Bitter Truth Celery Bitters

1/8 tsp. Gulden’s Spicy Brown Mustard

Shake with ice and fine-strain into a chilled coupe

Garnish with a lime twist


COFFEE COCKTAILHow this beverage became known as the Coffee Cocktail is a mystery, but for those who mix drinksin a bar that doesn’t serve coffee, this is a perfect nightcap.

1.5 oz. Martell V.S.O.P. Cognac1.5 oz. Noval Black Port.25 oz. Simple Syrup

1 Whole Organic Egg




CONQUISTADORSam wanted to create a “mellow” tequila drink that retained the spirit’s vegetable notes. Isuppose that makes him the Conquistador.

1 oz. Matusalem Gran Reserva Rum1 oz. Siembra Azul Blanco Tequila

.75 oz. Simple Syrup.5 oz. Lemon Juice.5 oz. Lime Juice

2 dashes House Orange Bitters1 Egg White


No garnish

—Sam Ross, New York, 2008

COSMOPOLI TANDale DeGroff and Toby Cecchini are both credited with popularizing the Cosmo in Manhattan inthe late 1980s. Gary Regan believes that Cheryl Cooke, of Miami, created this drink in 1985.

2 oz. Hangar One Buddha’s Hand Vodka.75 oz. Cointreau.75 oz. Lime Juice

.5 oz. Lakewood Cranberry Juice




—Cheryl Cooke, Miami, 1985

CORPSE REVIVER NO. 2There were two corpse revivers listed in The Savoy Cocktail Book. This one, came with a warning:“four of these taken in swift succession will unrevive the corpse again.”

.75 oz. Plymouth Gin

.75 oz. Cointreau

.75 oz. Lillet Blanc

.75 oz. Lemon Juice

Shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed coupe

No garnish


CRANBERRY COBBLERCranberries are the last berries available before winter settles in in the Northeast. We used themto make a classic cobbler, fortified with English gin and a historic style of off-dry Sherry.

2 oz. Beefeater Gin.75 oz. Lustau East India Sherry

.5 oz. Cranberry Syrup7 Macerated Cranberries (reserve 3 for garnish)1 Orange Wheel1 Lemon Wedge

Add the citrus, cranberries and syrup to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with a mint sprig and three macerated cranberries

—Michael Madrusan and Jim Meehan, Winter 2007

Cranberry SimpleSyrup & Macerated Cranberries

16 oz. Simple Syrup1 8-oz. bag Cranberries: frozen is fine

Heat the simple syrup until it almost boils, then turn the heat down to medium and add the cranberries.Once the skin of the first few cranberries splits, remove from heat and allow to cool. Bottle aportion of the syrup and reserve the rest to store with the cranberries in the refrigerator.


CRIMSON TIDEA Trinidadian friend of barman Kevin Diedrich introduced him to sorrel, a ginger and clove-spiced hibiscus tea blend, tailor-made for rum drinks.

1.5 oz. Lemon Hart Overproof Rum1.5 oz. Spiced Sorrel.75 oz. Lime Juice

.5 oz. Canton Ginger Liqueur

Shake with ice and strain into a chilled Collins glass filled with ice

Top with .75 oz. club soda

Garnish with a lime wheel and a piece of candied ginger

—Kevin Diedrich, Winter 2009

Spiced Sorrel20 oz. Water

19.5 oz. (roughly 6–7 pieces) Chopped Ginger4 oz. Superfine Sugar4 oz. Dried Sorrel Flowers

2 3-inch Cinnamon Sticks.2 oz. Star Anise Pods

.5 tsp. Cloves

Combine everything in a pan and bring to a boil. Reduce to simmer and simmer for 20 minutes,stirring occasionally Fine-strain, bottle, and store in the refrigerator

Yield: approx 16 oz.

CUZCOJulie Reiner created this drink when she returned from a tour of Pisco distilleries in Peru withDiego Loret de Mola, the founder of Barsol.

2 oz. Barsol Quebranta Pisco.75 oz. Aperol.75 oz. Simple Syrup.5 oz. Lemon Juice.5 oz. Grapefruit Juice

Shake with ice and strain into a chilled Clear Creek Kirschwasser-rinsed Collins glass filled with ice


—Julie Reiner, Winter 2007

DEATH BEDJohn Deragon created this cocktail to assuage the aches and pains of a cold that had left himbedridden.

1 oz. Pampero Aniversario Rum.75 oz. Barbancourt Rhum Blanc.75 oz. Cherry Heering.75 oz. Lime Juice

.5 oz. Pineapple Juice

Build in a chilled Collins glass

Fill with pebble ice and swizzle

Add more ice and garnish with a lime wheel and brandied cherries on a pick


DAIQUIRICharles H. Baker claims his friends Harry Stout and Jennings Cox created the Daiquiri in avillage of the same name situated outside the Bacardi plant in Santiago de Cuba.

2 oz. Banks 5 Island Rum.75 oz. Lime Juice.75 oz. Simple Syrup




DE LA LOUISIANEThere is no better book about the cocktails of New Orleans than Arthur’s. It provides half a dozenhouse specialties, including this Manhattan variation with a Creole soul.

2 oz. Wild Turkey Rye Whiskey.75 oz. Dolin Sweet Vermouth.75 oz. Bénédictine

3 dashes St. George Absinthe3 dashes Peychaud’s Bitters


Garnish with three brandied cherries on a pick

—Stanley Clisby Arthur, Famous New Orleans Drinks, 1937

DESERT ROSEArtemio Vásquez created this floral gin sour for his beloved wife, Juana Rosa.

2 oz. Rose-Infused Plymouth Gin.75 oz. Lemon Juice

.5 oz. Perfect Purées of Napa Valley Prickly Pear Purée

.5 oz. Simple Syrup


Garnish with a pink rose petal

—Artemio Vásquez, Winter 2007

Rose-Infused Plymouth Gin1 liter Plymouth Gin

1 oz. Dried Rosebud Tea

Combine the gin and tea in a nonreactive container. Infuse for 2 hours at room temperature


DESHLERThis stout Manhattan variation was named after lightweight boxer Dave Deshler.

1.5 oz. Rittenhouse Bonded Rye Whiskey1 oz. Dubonnet Rouge

.25 oz. Cointreau2 dashes Peychaud’s Bitters



—Hugo Enslin, Recipes for Mixed Drinks, 1916

DEWEY D.Don Lee crafted this Manhattan variant for Chef Wylie Dufresne’s father, Dewey, who was anoutspoken champion of sherry long before it became a popular staple behind Manhattan cocktailbars.

2 oz. Old Overholt Rye Whiskey.75 oz. Lustau East India Sherry

.5 oz. Aperol2 dashes Angostura Bitters



—Don Lee, Spring 2008

DIAMONDBACKAccording to Bottoms Up, the Diamondback hailed from the lounge of the same name in the LordBaltimore Hotel.

2 oz. Rittenhouse Bonded Rye Whiskey.5 oz. Laird’s Bonded Apple Brandy.5 oz. Yellow Chartreuse


No garnish

—Ted Saucier, Bottoms Up, 1951

DONIZETTI

David Slape named his cocktail after Gaetano Donizetti, a 19th-century Italian bel canto operacomposer.

2 oz. Tanqueray Gin.25 oz. Amaro Ciociaro.25 oz. Rothman & Winter Orchard Apricot




—David Slape, Winter 2007

DRY COUNTY COCKTAILThis cocktail was inspired by a distant memory of Jonny’s friend’s dad, who used to drink dryGeorge Dickel Manhattans.

2 oz. George Dickel No. 12 Tennessee Whisky1 oz. Dolin Dry Vermouth

.5 oz. Canton Ginger Liqueur2 dashes The Bitter Truth Lemon Bitters



—Jonny Raglin, San Francisco, 2007

DUBOUDREAU COCKTAILSeattle-based mixologist Jamie Boudreau created a Fernet and elderfloweraccented rye cocktailcalled the Cooper Cocktail. I added Dubonnet and named it after him.

2 oz. Rittenhouse Bonded Rye Whiskey.75 oz. Dubonnet Rouge.25 oz. Fernet-Branca.25 oz. St. Germain Elderflower Liqueur




DULCE DE LECHERum raisin ice cream was my inspiration for this rich flip.

1.25 oz. Don Julio Añejo Tequila.75 oz. Toro Albalá Pedro Ximénez

.5 oz. Heavy Cream1 Whole Organic Egg

Twist a grapefruit peel into a mixing tin

Add everything else and dry-shake. Shake with ice and strain into a chilled coupe



EAST INDIA COCKTAILIn his ultra-rare Bartenders’ Manual, Johnson writes, “This drink is a great favorite with theEnglish living in the different parts of East India.”

1.75 oz. Martell V.S.O.P. Cognac.5 oz. Marie Brizard Orange Curaçao.5 oz. Pineapple Juice

.25 oz. Pampero Aniversario Rum2 dashes House Orange Bitters




EAST VILLAGE ATHLETIC CLUB COCKTAILIn Bottoms Up, Ted Saucier attributed the Last Word to the Detroit Athletic Club. We tinkered withthe recipe and named it after our neighborhood.

1.5 oz. Siembra Azul Blanco Tequila.75 oz. Lemon Juice.5 oz. Yellow Chartreuse.5 oz. Grand Marnier


No garnish

—Jim, John, Don, Spring 2008

ECLIPSE COCKTAILTo commemorate the rare occurrence, ancient Aztecs used to serve fermented agave to theirvictims before sacrificing them to the gods.

2 oz. El Tesoro Añejo Tequila.75 oz. Aperol

.75 oz. Cherry Heering

.75 oz. Lemon Juice

Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe


—Leo Robitsheck, New York, Winter 2009

EDGEWOODAccording to Greg, “I thought the name was meaningful and appropriate because I had beenbartending for five years and realized I was only standing at the edge of the (proverbial) woods.”

1.5 oz. Plymouth Gin1 oz. Grapefruit Juice

.5 oz. Punt e Mes

.5 oz. Lillet Blanc


Garnish with a pinch of kosher salt

—Greg Best, Atlanta, 2006

EL BURROA highball made with lime juice and ginger ale is a buck; substitute ginger beer for ale and it’s amule; add absinthe and you’ve got yourself a donkey.

1.5 oz. Siembra Azul Reposado Tequila1 oz. House Ginger Beer

.75 oz. Lime Juice

.75 oz. Pineapple Juice.5 oz. Simple Syrup

.25 oz. Vieux Pontarlier Absinthe


Garnish with a lime wheel and a piece of candied ginger


EL DIABLOTrader Vic’s revised bartender’s manual devoted 9 pages to tequila drinks, 8 more than any othersignificant cocktail book of the century.

2 oz. Siembra Azul Blanco Tequila1 oz. House Ginger Beer

.75 oz. Theuriet Crème de Cassis

.75 oz. Lemon Juice

Shake with ice and strain into a chilled rocks glass filled with ice

Garnish with a lemon wheel and candied ginger

Jules Bergeron, Trader Vic’s Bartenders Guide, 1972

EL MOLINOEl Molino refers to the “mill” used to grind fresh-roasted cocoa beans into chocolate.

1.5 oz. Sombra Mezcal.75 oz. Lustau Palo Cortado Sherry.25 oz. St. Elizabeth Allspice Dram.25 oz. Marie Brizard White Crème de Cacao


No garnish


EL PUENTE

This cocktail was created to “bridge” the figurative gap between tequila and mezcal by featuringthe two side by side in a cocktail.

1.5 oz. José Cuervo Platino Tequila.75 oz. Grapefruit Juice.5 oz. Martini Bianco Vermouth.5 oz. St. Germain Elderflower Liqueur

Shake with ice and strain into a chilled, Del Maguey Vida Mezcal-rinsed coupe



EPHEMERALDavid Shenaut created this cocktail for friend and bar regular Matthew Schuler, who brought himhis first bottle of celery bitters.

2 oz. Ransom Old Tom Gin1 oz. Dolin Blanc Vermouth

1 barspoon St. Germain Elderflower Liqueur1 dash The Bitter Truth Celery Bitters



—David Shenaut, Portland, 2009

ESPRESSO BONGOTiki cocktail guru and author Jeff “Beachbum” Berry created this cocktail, named after the 1959British beatnik movie Expresso Bongo.

2 oz. Appleton Reserve Rum.5 oz. Illy Espresso Liqueur.5 oz. Lime Juice.5 oz. Pineapple Juice.5 oz. Orange Juice.5 oz. Boiron Passion Fruit Purée.5 oz. Simple Syrup

Shake with ice and pour unstrained into a chilled tiki mug

No garnish

—Jeff Berry, Asheville, 2010

FALLING LEAVESAudrey Saunders created this autumnal, winebased cocktail at Bemelman’s Bar, in the CarlyleHotel, in 2004.

2 oz. Dr. Konstantin Frank Dry Riesling1 oz. Clear Creek Pear Brandy

.5 oz. Marie Brizard Orange Curaçao.25 oz. Honey Syrup

3 dashes Peychaud’s Bitters



—Audrey Saunders, New York, 2004

FIELD COCKTAILThis cognacdriven variation on the rye-based Algonquin Cocktail is a tribute to Colin Peter Field,who runs the Hemingway Bar in Paris’s Ritz Hotel.

2 oz. Pierre Ferrand Ambre Cognac1 oz. Noilly Prat Dry Vermouth



Garnish with a pineapple leaf


FIGETABOUTITWhen Lindsay Nader and I were debating potential names for her bittersweet Italian-Americanwhiskey sour, barman Sean Hoard smiled and said “figetaboutit.” So we did.

2 oz. Bulleit Bourbon.75 oz. Lemon Juice.25 oz. Luxardo Amaretto

1 barspoon St. Dalfour Fig Jam2 dashes Angostura Bitters


Garnish with an orange twist wrapped around three brandied cherries on a pick

—Lindsay Nader, Fall 2009

FISH HOUSE PUNCHThe original recipe was mixed with a peach eau de vie aged in wood barrels that hasn’t beenproduced commercially in over a century.

1.5 oz. Gosling’s Black Seal Rum.5 oz. Pierre Ferrand Ambre Cognac.5 oz. Mathilde Pêche.5 oz. Lemon Juice.5 oz. Simple Syrup

.25 oz. Lime Juice



—Jerry Thomas, The Bar-Tenders Guide, 1862

FLORA ASTORIALindsay Nader and Anne Robinson collaborated on this flowery spin on the classic Astoriacocktail, named after the annex added to the Old Waldorf hotel in 1897.

2 oz. Hendrick’s Gin.5 oz. Dolin Blanc Vermouth.5 oz. Dolin Dry Vermouth

1 barspoon John D. Taylor’s Velvet Falernum4 dashes Lavender Tincture


Garnish with a sprig of dried lavender

—Lindsay Nader and Anne Robinson, Spring 2010

Lavender Tincture2 liters Absolut 100 Proof Vodka

1 oz. Dried Lavender

Combine the vodka and lavender in a nonreactive container. Infuse, covered, for 2 days at roomtemperature

Fine-strain and bottle


FLYING DUTCHMANAn ancestor of the Aviation Cocktail, the name references Dutch genever, not the cursed shipforever lost at sea.

.75 oz. Clear Creek Plum Brandy

.75 oz. Bols Genever.5 oz. Crème Yvette.5 oz. Lemon Juice.5 oz. Pineapple Juice

1 barspoon Luxardo Maraschino Liqueur


Garnish with one brandied cherry


FOG CUTTERTiki historian Jeff Berry called this drink “the Long Island Iced Tea of exotic drinks.”

1.5 oz. Lemon Juice1 oz. Bacardi 8 Rum1 oz. Hine V.S.O.P. Cognac

.75 oz. Orange Juice.5 oz. Tanqueray Gin.5 oz. Kassatly Chtaura Orgeat

Shake with ice and pour unstrained into a chilled tiki mug

Float .5 oz. of Lustau Cream Sherry


—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947

FOREIGN LEGIONJonathon Sabathe helped Greg perfect the proportions of this rich rum drink he served during aguest-bartending stint at PDT.

1.5 oz. Mount Gay X.O. Rum.5 oz. Aperol.5 oz. Dubonnet Rouge.5 oz. Lustau Manzanilla Sherry

1 barspoon Marie Brizard Dark Crème de Cacao1 dash Fee Brothers Rhubarb Bitters

Stir with ice and strain over an ice sphere into a chilled rocks glass


—Greg Sanderson, Melbourne, 2009

FRAMBOISE FIZZMichael Klein chose Framboise, a Belgian ale produced by combining fresh raspberries andyoung lambic, to complement two old friends: tequila and chocolate.

1.5 oz. Siete Leguas Reposado Tequila.75 oz. Marie Brizard White Crème de Cacao.75 oz. Lemon Juice

Shake with ice and strain into a chilled egg coupe

Top with 2 oz. Oud Beersel Framboise

Garnish with three raspberries on a pick

—Michael Klein, Summer 2010

FRANKFORT ROSEOriginally served with W. L. Weller Bourbon from Frankfort, Kentucky, Artemio switched hiswhiskey of choice to Bernheim Wheat Whiskey from Bardstown, Kentucky.

2 oz. Hibiscus-Infused Bernheim Wheat Whiskey.75 oz. Lemon Juice.75 oz. Simple Syrup

1 Egg White



—Artemio Vásquez, Fall 2007

Hibiscus-Infused Bernheim Wheat Whiskey750 ml Bernheim Wheat Whiskey

1 oz. Hibiscus Tea

Combine the whiskey and tea in a nonreactive container. Infuse for 90 minutes at room temperature


FRENCH 75Named after the French 75-millimeter gun, a revolutionary piece of artillery employed duringWorld War I.

1 oz. Tanqueray Gin.5 oz. Lemon Juice.5 oz. Simple Syrup




—Judge Jr., Here’s How, 1927

FRENCH MAID

Barman Sam Ross created a similar drink made with bourbon dubbed the Kentucky Maid: considerthis her spicy French sister.

1.5 oz. Hine V.S.O.P. Cognac1 oz. House Ginger Beer

.75 oz. Lime Juice


.25 oz. John D. Taylor’s Velvet Falernum

4 Cucumber Wheels(reserve one for garnish)

6-8 Mint Leaves (and one sprig for garnish)

Add the cucumber, mint, and simple syrup to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled Collins glass filled with ice

Garnish with a mint sprig poking through a cucumber wheel


FRESA VERDETo accentuate the vegetal quality of the Tequila, I muddled green bell pepper in this pomegranatestrawberry margarita.

2 oz. Gran Centenario Blanco Tequila.75 oz. Lime Juice.25 oz. Al Wadi Pomegranate Molasses

2 Strawberries, a slice taken out of the middle and reserved for garnish2 Thin Slices Green Bell Pepper

Add the strawberries, green pepper slices, and molasses to a mixing glass and muddle

Add everything else, then shake with ice and fine-strain into a chilled coupe

Garnish with a slice of strawberry


FRISCOA Derby cocktail without the bitters, this stiff, elegant drink is named after one of the mostestablished cocktail communities in the world.

2 oz. Old Potrero Hotaling’s Rye Whiskey

.5 oz. Bénédictine



—William Boothby, Boothby’s World Drinks, 1930

GILCHRISTFormer flautist Daniel Eun named this drink after his old flute repairman, Bob Gilchrist. He usedScotch whisky to reflect his heritage and omitted sugar: like Hemingway, Bob was diabetic.

1.25 oz. Compass Box Asyla Blended Scotch Whisky.75 oz. Clear Creek Pear Brandy.75 oz. Grapefruit Juice.5 oz. Averna Amaro

2 dashes Fee Brothers Grapefruit Bitters




GIMLETThe Gimlet may have been named after British Royal Navy Surgeon General Sir Thomas Gimlette,who took his scurvy inhibitor with a tot of gin.

2 oz. Plymouth Gin.75 oz. Lime Cordial.75 oz. Lime Juice




Lime Cordial24 oz. Simple Syrup

12 Limes

Remove zest from limes (use a Microplane)

Place zest in a nonreactive container, add simple syrup, and infuse at room temperature for 10minutes


GIN & TONICQuinine, an extract from cinchona bark, was prescribed in the 19th century as an anti-malarial

throughout the British colonies. To make it more palatable, it was added to fortified wines andtonic water.

3.5 oz. Club Soda2 oz. Tanqueray Gin

.75 oz. Tonic Syrup

Add everything to a chilled Collins glass filled with ice and stir briefly

Garnish with a lime wedge


Tonic Syrup Recipe24 oz. Water24 oz. Superfine Sugar

3 Stalks Lemongrass (peeled and chopped, approximately 1.5 oz.)2 tsp. Cinchona Bark2 tsp. Lime Zest (from 2 limes)

Combine 2 cups of sugar with 2 cups of water and heat until the sugar dissolves. When the syrupreaches a simmer (at approximately 180 °F), add lemongrass and remove from heat. After 5minutes, add cinchona bark and stir briefly. After 5 more minutes, add lime zest. Five minuteslater, finestrain, bottle, and store in the refrigerator.


GIRL FROM JEREZInspired by the smoothness of Stan Getz’s saxophone in “Girl from Ipanema,” I softened the citrusin this Brazilian cachaça-based Daiquiri with Pedro Ximénez from Jerez.

1 oz. Rhum Clément V.S.O.P.1 oz. Mãe de Ouro Cachaça

.75 oz. Lime Juice.5 oz. Lustau Pedro Ximénez

1 barspoon St. Elizabeth Allspice Dram




GOLD COAST

I created this old-fashioned style cocktail after visiting the Bjäre Peninsula in southern Sweden,where the golden potatoes used to make Karlsson’s vodka are grown.

2 oz. Karlsson’s Gold Vodka.5 oz. Carlshamns Flaggpunsch

1 Sprig Fresh Dill

Add the dill and Flaggpunsch to a mixing glass and muddle

Add vodka and ice, then stir and fine-strain over one large cube into a chilled rocks glass

Garnish with two spritzes of Diluted Aftel Black Pepper Essence


GOLDEN STAR FIZZInspired by the tree blossoms that fill the streets with their heady perfume in the spring, Icombined Golden Star sparkling jasmine tea with a hint of absinthe to complement ChristianKrogstad’s namesake aquavit.

3 oz. Golden Star Sparkling White Jasmine Tea2 oz. Krogstad Aquavit

.75 oz. Lemon Juice

.75 oz. Pineapple Juice4 Slices Cucumber (reserve 1 for garnish)1 Sprig Dill

Add the cucumber, dill, and juices to a mixing glass and muddle

Add the aquavit, then shake with ice and fine-strain into a chilled, St. George Absinthe-rinsed fizzglass

Top with sparkling jasmine tea

Garnish with a slice of cucumber


GOLD RUSHI’ll never forget coming to Milk & Honey for the first time, in 2003, and being served this drink. Itfundamentally changed the way I viewed cocktails.

2 oz. Elijah Craig 12-Year-Old Bourbon1 oz. Honey Syrup

.75 oz. Lemon Juice

Shake with ice and strain over a large cube into a chilled rocks glass

No garnish

—T. J. Siegal, New York, circa 2000

GREAT PUMPKINNothing sums up the thrill of fall in the Northeast better than Charles Schulz’s masterpiece, “It’sthe Great Pumpkin, Charlie Brown.”

2 oz. Southampton Pumpkin Ale1 oz. Rittenhouse Bonded RyeWhiskey1 oz. Laird’s Bonded Apple Brandy

.5 oz. Deep Mountain Grade B Maple Syrup1 Whole Egg

Add everything to a mixing glass and swirl to decarbonate beer




GREEN DEACONThis drink is based on the Rosy Deacon recipe in Jones’s Complete Bar Guide. One night, I servedit to my friend J. C. Iglesias, who suggested adding Absinthe.

1.5 oz. Plymouth Gin1 oz. Grapefruit Juice

.75 oz. Plymouth Sloe Gin

Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe

No garnish


GREEN HARVESTIn viticultural terms, “green harvesting” is when you prune immature grape clusters to force thevine to concentrate flavor and ripeness in the remaining fruit.

2 oz. Chilled Brewed Hibiscus Tea1.5 oz. José Cuervo Platino Tequila.5 oz. Green Chartreuse

7 Concord Grapes (reserve 3 for garnish)

Muddle the grapes

Add everything to a mixing glass, then stir with ice and fine-strain into a chilled fizz glass filled withice

Garnish with three Concord grapes on a cocktail pick


GREENPOINTMickey used to stroll through Greenpoint on his days off. The route gave him the idea to create avariation on a well-known cocktail from Milk & Honey called the Red Hook.

2 oz. Rittenhouse BondedRye Whiskey

1 oz. Punt e Mes1 barspoon Yellow Chartreuse

1 dash of Angostura Bitters


No garnish

—Michael McIlroy, New York, 2005

HANKY PANKYAda Coleman, the Savoy Hotel’s head bartender from 1903 to 1926, created this drink for actorCharles Hawtrey, who said “By Jove! That is the real hank-ypanky.”

2 oz. Beefeater Gin

1.5 oz. Carpano Antica Sweet Vermouth.25 oz. Fernet Branca




HARVEST MOONThis drink looks like the sky during the harvest moon—when the reddish-orange moon (the orangetwist) rises after sunset.

1.5 oz. Wild Turkey Rye Whiskey1 oz. Lillet Blanc

.5 oz. Laird’s Bonded Apple Brandy.25 oz. Green Chartreuse

3 dashes Abbott’s Bitters



—Daniel Eun, Winter 2007

HARVEST SLINGAccording to David Wondrich, slings became popular around the turn of the 19th century inAmerica. Later, they took the form of mini punches, served with citrus and liqueurs like this drink.

1.5 oz. Laird’s Bonded Apple Brandy.5 oz. Martini Sweet Vermouth



.5 oz. Lemon Juice

.5 oz. House Ginger Beer


Garnish with a cherry and orange flag


HEIRLOOMConcord grapes reminded Johnny of the Catskills, which brought back memories of his mother’sroasted artichoke (thus the Cynar) and tomato pasta.

1.5 oz. Hayman’s Old Tom Gin.5 oz. Cynar.5 oz. Lime Juice

.25 oz. Strega7 Concord Grapes

Add the grapes and Strega to a mixing glass and muddle


Garnish with two spritzes of diluted Aftel Anise Hyssop Essence

—Johnny Iuzzini, Fall 2008

HEMINGWAY DAIQUIRICuban Bar La Florida’s famous Daiquiri #3, served without the sugar for diabetic author andbarfly Ernest Hemingway.

2 oz. Banks 5 Island Rum.75 oz. Lime Juice


.5 oz. Grapefruit Juice



—Bar La Florida Cocktail Book, 1939

HENRY HUDSONTo commemorate the 400th anniversary of Henry Hudson’s discovery of Manhattan, we createdthis genever-based punch spiked with Indonesian Arrack to give you a hint of the part of the worldhe never reached.

1.5 oz. Bols Genever1 oz. Channing Daughters Scuttlehole Chardonnay

.5 oz. Lemon Juice

.5 oz. Simple Syrup.25 oz. van Oosten Batavia Arrack



—Jim Meehan and Gerry Corcoran, Spring 2009

HONEYMOON COCKTAILThis cocktail has a spirituous backbone that is sure to cast a fog over the most amoroushoneymoon.

2 oz. Laird’ s Bonded Apple Brandy.5 oz. Marie Brizard Orange Curaçao.5 oz. Bénédictine.5 oz. Lemon Juice


No garnish


HOT BUTTERED PISCOThe longest drink recipe in the book, Kevin Diedrich’s toddy is an Irish Coffee–Hot Buttered Rumhybrid.

6 oz. Hot Water2 oz. Spiced Macchu Pisco

1 barspoon Vanilla Butter

Add everything to a pre-warmed heatproof mug and stir until vanilla butter dissolves

Top with sweetened whipped cream

Garnish with freshly grated nutmeg

—Kevin Diedrich, Winter 2009

Spiced Macchu Pisco1 750-ml bottle Macchu Pisco

1 3-inch Orange Peel1 Split Vanilla Bean

1 tsp. Black Peppercorns1 tsp. Cloves1 tsp. Allspice Berries1 tsp. Star Anise

1 Cinnamon Stick

Combine in a nonreactive container and infuse, covered, for 24 hours at room temperature


Vanilla Butter1 lb. Brown Sugar1 lb. Unsalted Butter1 qt. Häagen-Dazs Vanilla Ice Cream

2 Star Anise Pods5 Cloves5 Whole Allspice Berries5 Black Peppercorns

Add spices to a pot. Add butter and heat until it melts, then add brown sugar and stir until lumps aregone

Add ice cream and stir until smooth and thick

Strain spices and store in a nonreactive container in the freezer

Sweetened Whipped Cream3 oz. Heavy Cream


Whip until runny, not stiff

HOTEL D’ALSACEDavid Slape named this drink after the posh Parisian hotel where Irish scribe and spirits devoteeOscar Wilde spent his last years.

2 oz. Bushmills Irish Whiskey.5 oz. Cointreau.5 oz. Bénédictine

1 Sprig Rosemary (half for muddling, half for garnish)

Add the Cointreau, Bénédictine, and bottom half of rosemary sprig to a mixing glass and muddle

Add Bushmills and ice, then stir and fine-strain over one large cube into a chilled rocks glass

Garnish with the tip of the rosemary sprig


HOTEL NACIONAL SPECIALWill P. Taylor, who created this drink at the Nacional bar in Cuba, was the Old Waldorf-Astoria’slast manager before Prohibition shuttered the bar.

2 oz. Bacardi 8 Rum1 oz. Pineapple Juice

.5 oz. Lime Juice

.5 oz. Simple Syrup.25 oz. Rothman & Winter Orchard Apricot



—Bar La Florida Cocktails, 1933

IMPERIAL BLUEBERRY FIZZCrème Yvette’s affinity for blueberries gave me the idea of introducing the pair to a morearistocratic couple: champagne and cognac.

1.5 oz. Hine V.S.O.P. Cognac.5 oz. Crème Yvette

2 Tbsp. Blueberries

Add the blueberries and Crème Yvette to a mixing glass and muddle

Add the Cognac and ice, then shake and fine-strain into a chilled egg coupe

Top with 2.5 oz. Moët Imperial Champagne

Garnish with an edible orchid


IMPERIAL SILVER CORN FIZZOur beloved regular Wylie Dufresne, the chef and owner of WD 50, created the corn water, meantto complement the corn-based Tennessee Whisky.

1.5 oz. George Dickel No. 12 Tennessee Whisky1 oz. Corn Water

.5 oz. Honey Syrup1 Egg White



No garnish


Corn Water16 oz. Water

1 8.75-oz. can Del Monte Fresh Cut Whole Kernel Corn

Puree the corn and water in a blender, then finestrain, bottle, and store in the refrigerator


IMPROVED WHISKEY COCKTAILIn Imbibe! David Wondrich traces the evolution of the plain whiskey cocktail to more evolvedversions such as the Fancy Whiskey Cocktail in the 1862 edition and the Improved version above,which appeared 14 years later.

2 oz. Rittenhouse Bonded Rye Whiskey.25 oz. Luxardo Maraschino Liqueur.25 oz. Simple Syrup


Stir with ice and strain over one large cube into a chilled, Vieux Pontarlier Absinthe–rinsed rocksglass



JACK ROSEOne of the many hypotheses surrounding the name of this drink is that it is a corruption ofJacquemot, a pink rose with a similar hue to this drink.

2 oz. Laird’s Bonded Apple Brandy.75 oz. Lemon Juice.75 oz. House Grenadine


No garnish

—William Boothby, The World’s Drinks and How to Mix Them, 1908

JAPANESE COURAGEDutch Courage, a nickname given to genever in the 17th century by English soldiers who wereimpressed by how hard the Dutch fought after a dram, is the backbone of this winter warmer.

6 oz. Kamoizumi “Shusen” Sake1 oz. Bols Genever

.5 oz. Yellow Chartreuse.25 oz. Canton Ginger Liqueur.25 oz. Honey Syrup

Heat the sake in a bain-marie (do not boil)

Pour the sake and everything else into a pre-heated heatproof mug

Garnish with a lemon wheel studded with 6 cloves


JAPANESE COCKTAILJerry Thomas is believed to have created this concoction in June 1860 for a delegation ofJapanese dignitaries who were staying in the Metropolitan Hotel—right across the street from hisbar at 622 Broadway.

2 oz. Hine V.S.O.P. Cognac.5 oz. Kassatly Chtaura Orgeat





JIMMIE ROOSEVELTAccording to Baker, “It was warmish, and being a sort of Nephew-in-Law of Paul Garrett, dean ofall American Vintners, and present ‘father’ of Virginia Dare, we brought out two chilled bottles ofGarrett Champagne, and created this one.”

1 oz. Rémy Martin V.S.O.P. Cognac1 Demerara Sugar cube soaked in Angostura Bitters

1 barspoon Green Chartreuse

Stir the cognac with ice and strain into a chilled egg coupe filled with three cracked ice cubes

Add a sugar cube soaked with Angostura Bitters and top with 2 oz. Möet Imperial Champagne

Float the Green Chartreuse over the surface of the drink

No garnish

—Charles Baker, The Gentleman’s Companion, 1937

JOHNNY APPLE COLLINSAn improved John Collins that alludes to Johnny Appleseed, dressed up with fancy English sodaand German Apple Schnapps.

1.5 oz. Maker’s Mark Bourbon.75 oz. Schönauer Apple Schnapps.75 oz. Lemon Juice

2 dashes The Bitter Truth Jerry Thomas Bitters


Top with 2 oz. Fever-Tree Bitter Lemon Soda



JUDGMENT DAYCharles’s tribute to Macchu Pisco founder Melanie Asher, who bailed him out of jail in NewOrleans, where he was detained with a friend for dropping a bottle of tequila in the Old AbsintheHouse.

1.5 oz. Macchu Pisco.5 oz. St. Germain Elderflower Liqueur.5 oz. Lime Juice.5 oz. Lemon Juice.5 oz. Simple Syrup

1 Egg White

Dry-shake, then shake with ice and strain into a chilled, Pernod Absinthe-rinsed egg coupe

Garnish with 2 spritzes of St. Elizabeth Allspice Dram

—Charles Vexenat, Fall 2008

JUNIORDavid Wondrich unearthed this sophisticated sour collected by Broadway press agent MurdockPemberton in a 1937 issue of Esquire.

2 oz. Rittenhouse Bonded Rye Whiskey.75 oz. Lime Juice.5 oz. Bénédictine



No garnish

—David Wondrich, Esquire Drinks, 2002

KANSAI KICKUsing the Cameron’s Kick cocktail as a template, John deBary substituted malt whiskey aged onJapan’s Kansai plain in place of its Celtic brethren, used lime in place of lemon juice, and addeda little Madeira for complexity.

1.5 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky.75 oz. Blandy’s Sercial Madeira.75 oz. Lime Juice.4 oz. Kassatly Chtaura Orgeat


No garnish

—John deBary, Spring 2010

KINA MIELEKina alludes to “quinquinas,” which employ quinine as the primary bittering agent. Miele isItalian for honey, the base of Nonino’s brilliant honey distillate.

1 oz. Dolin Dry Vermouth.75 oz. Cocchi Americano

.5 oz. Nonino Gioiello.25 oz. Clear Creek Pear Brandy1 dash The Bitter Truth Lemon Bitters



—Sean Hoard, Summer 2010

KING BEEWhen I asked Nate why he wanted to call his cocktail the King Bee, he sent me the lyrics to MuddyWaters’s song “I’m a King Bee.”

1.5 oz. Barsol Quebranta Pisco.75 oz. Lemon Juice


.5 oz. Bärenjäger


Float .5 oz. Lustau Palo Cortado Sherry over the surface of the drink

No garnish

—Nate Dumas, Spring 2009

KIN KAN“Kin kan” is Japanese for kumquat, the small, aromatic citrus fruit that is cultivated throughoutSoutheast Asia from autumn until winter.

1.5 oz. Beefeater Gin1 oz. Kumquat Syrup

.75 oz. Lemon Juice

Shake with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe

No garnish

—John Deragon, Spring 2008

Kumquat Syrup

6 oz. Kumquats16 oz. Simple Syrup

Rinse kumquats, trim off their tops and bottoms, and add to pot along with simple syrup. Bringmixture to boil, then lower heat and simmer on low heat for 30 minutes. Cover and turn off heat.Allow to cool for 1 hour.

Fine-strain, bottle, and store in the refrigerator

Yield: approx. 9.5 oz.

KOYO“Koyo,” Japanese for colorful leaves, refers to the period when the leaves turn red, orange,yellow, and brown.

2 oz. Masumi Okuden Junmai Sake.5 oz. Dubonnet Rouge

.25 oz. Cynar

.25 oz. Yellow Chartreuse

Stir with ice and strain into a chilled, St. Germain Elderflower Liqueur-rinsed coupe



LACRIMOSAThis dark, brooding Negroni variation, whose name means “tears” in Latin, substitutes rye forgin, amaro for sweet vermouth, and Luxardo Bitter for Campari.

2 oz. Rittenhouse Bonded RyeWhiskey.75 oz. Luxardo Bitter.75 oz. Amaro Ciociaro



—David Slape, Fall 2008

LA FLORIDA COCKTAILThe weekend before Tales of the Cocktail in 2009, Jack McGarry worked a shift at PDT andserved this delicious Daiquiri variation.

2 oz. Banks 5 Island Rum75 oz. Lime Juice.5 oz. Marie Brizard Crème de Cacao

.25 oz. Martini Sweet Vermouth1 barspoon House Grenadine



—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972

LAKE GEORGEBrian came up with this cocktail while vacationing along the sunny shores of Lake George.

1 oz. Jameson Irish Whiskey1 oz. Glenlivet 12-Year-Old Single Malt Scotch Whisky

.5 oz. Drambuie

.5 oz. Lemon Juice


No garnish

—Brian Shebairo, Winter 2009

LA LOUCHE“Louche” means “questionable, mischievous behavior.” Consider this cocktail as its inspiration.

1.5 oz. Hendricks Gin1 oz. Lillet Rouge

.5 oz. Lime Juice.25 oz. Yellow Chartreuse.25 oz. Simple Syrup


No garnish

—Charlotte Voisey, Winter 2007

LA PERLAMany mistake the title of this cocktail as a nod to the famous lingerie store. It’s actually namedafter renowned tequila guru Tomas Estes’s bar in London’s Covent Garden.

1.5 oz. Partida Reposado Tequila1.5 oz. Lustau Manzanilla Sherry.75 oz. Mathilde Pear Liqueur



—Jacques Bezuidenhout, San Francisco, 2005

LAST WORDIf it wasn’t for legendary barman Murray Stenson of Seattle’s Zig Zag Café, this drink might stillbe dwelling in obscurity.

.75 oz. Tanqueray Gin


.75 oz. Green Chartreuse

.75 oz. Lime Juice


No garnish

—Ted Saucier, Bottoms Up, 1951

LAWN DARTTo barman Sean Hoard, nothing signifies the arrival of summer like the smell of fresh-cut grass.This cocktail simultaneously mimics the aroma and suggests a use for the field.

1 oz. Partida Blanco Tequila1 oz. Tanqueray Gin

.75 oz. Lime Juice

.75 oz. Agave Syrup

.25 oz. Green Chartreuse1 5-inch Slice Green Bell Pepper

Muddle the bell pepper and agave syrup

Add everything else, then shake with ice and finestrain into a chilled Collins glass filled with ice

Garnish with an umbrella and a lime wheel


LEAPFROGIn The Ideal Bartender Tom Bullock lists a Leaping Frog cocktail prepared with HungarianApricot Brandy and lime juice. I built upon the foundation, adding gin, mint, and bitters.

2 oz. Plymouth Gin.75 oz. Lemon Juice

.5 oz. Rothman & Winter Orchard Apricot.25 oz. Simple Syrup

2 dashes House Orange Bitters 6 Mint Leaves

Muddle the mint leaves with the simple syrup


No garnish


LEFT HAND COCKTAILSam Ross combined his favorite classics, Italy’s Negroni and America’s Manhattan, into one drinkand named the result after Lefty, an Italian-American character from the movie Donnie Brasco.

1.5 oz. Elijah Craig 12-Year-Old Bourbon.75 oz. Carpano Antica Sweet Vermouth.75 oz. Campari

2 dashes Bittermens Xocolatl Mole Bitters


Garnish with 3 brandied cherries on a pick


LEFT COASTThis Aviationinspired cocktail, made with products from two of my favorite West Coast distillers,recognizes the ascent of microdistilled spirits on America’s “left coast.”

.75 oz. Clear Creek Plum Brandy

.75 oz. Anchor Genevieve.5 oz. Luxardo Maraschino Liqueur.5 oz. Lemon Juice.5 oz. Pineapple Juice

1 barspoon Rothman & Winter Crème de Violette


No garnish


LE PÈRE BISIn 2006, Rob Cooper asked me to create a hot drink with St. Germain. To prove that the liqueurcould tame one of the most powerful spirits, I mixed it with one of Islay’s legendary peat monsters.

4 oz. Freshly Brewed Chamomile Tea1.5 oz. Ardbeg 10-Year-Old Single Malt Scotch Whisky

.5 oz. St. Germain Elderflower Liqueur

.5 oz. Honey Syrup

Add everything to a pre-heated heatproof mug and stir

Garnish with a lemon wedge studded with three cloves


LION’S TOOTHThe English word “dandelion” is a corruption of the French “dent de lion,” lion’s tooth, namedafter the toothy shape of the leaf.

2 oz. Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey.75 oz. Lustau Palo Cortado Sherry.5 oz. Yellow Chartreuse



No garnish

—John deBary, Spring 2010

Dandelion Root-Infused Rittenhouse Bonded Rye Whiskey1 750 ml bottle Rittenhouse Bonded Rye Whiskey

.5 oz. Dandelion Root Tea

Combine the whiskey and tea in a nonreactive container. Infuse for 10 minutes at room temperature


L.E.S. GLOBETROTTERRenowned pastry chef Johnny Iuzzini created this twist on the Cock ‘N’ Bull Special from TedSaucier’s Bottoms Up while tending bar at PDT.

1.25 oz. Wild Turkey Rye Whiskey.75 oz. Hine V.S.O.P. Cognac.75 oz. Bénédictine

.5 oz. Rhum Clément Creole Shrubb

Stir with ice and strain over an ice sphere into a chilled rocks glass


—Johnny Iuzzini, Winter 2008

LITTLE BIT COUNTRYElayne Werns grew up on the edge of a nature preserve and spent her summers at a dude ranch inthe Adirondacks. She confessed that her soul is country, so she mixed this drink to heat it up in thewintertime.

2 oz. Bulleit Bourbon.75 oz. Lemon Juice

.5oz. Deep Mountain Grade B Maple Syrup.25 oz. Luxardo Maraschino Liqueur

1 ¼-inch Slice Jalapeño with a few seeds1 dash Angostura Bitters1 dash House Orange Bitters

Muddle the jalapeño with the maple syrup



—Elayne Werns, New York, 2009

LUAUA variation upon the Luau Grog published in Jeff Berry’s Sippin’ Safari, Gerry created thiscocktail for two of our regulars: Gina Haase and Jack Fetterman.

.75 oz. Wray & Nephew Overproof Rum

.75 oz. Appleton Estate V/X Rum

.75 oz. El Dorado 15-Year-Old Rum.5 oz. Lime Juice.5 oz. Simple Syrup

.25 oz. Boiron Passion Fruit Purée

.25 oz. Kassatly Chtaura Orgeat1 dash Angostura Bitters

Shake with ice and strain into a chilled rocks glass filled with pebble ice

Top with more pebble ice and garnish with an umbrella, a lime wheel, an orange slice, and two largestraws


MAI-TAITiki godfather Trader Vic claimed he first served this drink to friends visiting from Tahiti in 1944,who pronounced it “Maitai roa!”—“Very good!”

1 oz. Banks 5 Island Rum1 oz. Rhum Clément V.S.O.P.1 oz. Lime Juice

.5 oz. Marie Brizard Orange Curaçao

.5 oz. Kassatly Chtaura Orgeat

Shake with ice and strain into a chilled rocks glass filled with pebble ice


—Jules Bergeron, Trader Vic’s Bartenders Guide, 1972

MAE WEST ROYAL DIAMOND FIZZMae West loved champagne, so LeNell included it along with pomegranate (the fruit of Aphrodite),bourbon (her favorite spirit), and a natural aphrodisiac: goji berries.

2 oz. Goji Berry-Infused Four Roses Single Barrel Bourbon1 oz. Grapefruit Juice

.5 oz. Pama Pomegranate Liqueur1 Whole Egg

Dry-shake, then shake with ice and strain into a chilled egg coupe rimmed with sugar, cayenne, andcocoa powder

Garnish with three whiskey-soaked goji berries on a pick

—LeNell Smothers, Winter 2007

Goji Berry-Infused Four Roses Single Barrel Bourbon

1.6 oz. Goji Berries1 750-ml bottle Four Roses Single Barrel Bourbon

Combine the Goji Berries and whiskey in a nonreactive container. Infuse, covered, for 48 hours atroom temperature

Fine-strain and bottle


MANHATTANRegardless of the cocktail’s exact origin, the popularity of Italian vermouth in the latter half ofthe 19th century made it inevitable that it would eventually end up in the Whiskey Cocktail.

2 oz. Wild Turkey Rye Whiskey

1 oz. Martini Sweet Vermouth2 dashes Angostura Bitters



—O. H. Byron, Modern Bartender’s Guide, 1884

MARGARITAMargarita is Spanish for “daisy,” a style of sour originally sweetened with curaçao.

2 oz. El Tesoro Platinum Tequila.75 oz. Cointreau.75 oz. Lime Juice.25 oz. Agave Syrup

Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional saltrim)


—Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937

MARINER

John bolstered the smoky quality of the Scotch by sweetening this cocktail with a syrup infusedwith black cardamom, a Southeast Asian spice that is traditionally dried over an open flame.

2 oz. Compass Box Oak Cross Blended Malt Scotch Whisky.5 oz. Black Cardamom Syrup


.25 oz. Lemon Juice



—John Deragon, Summer 2008

Black Cardamom Syrup48 oz. Simple Syrup

3 oz. Black Cardamom Pods

Combine and boil for 7-8 minutes over high heat, stirring constantly. Remove from heat and allow tocool for 2 hours

Fine-strain (do not press on beans), bottle, and store in the refrigerator.Yield: approx. 32 oz.

MARTINEZThanks to the efforts of bartenders such as Scotland’s Adam Elmegirab, who reproduced Boker’sBitters commercially, drinks such as the Martinez have returned to the limelight.

1.5 oz. Hayman’s Old Tom Gin1.5 oz. Dolin Sweet Vermouth.25 oz. Luxardo Maraschino Liqueur

2 dashes Adam Elmegirab’s Boker’s Bitters



—O. H. Byron, Modern Bartenders Guide, 1884

MARTINIOver the last hundred years, the preparation and choice of garnish of this protean cocktail hasbeen one of the most accurate methods to measure the palate of an era.

3 oz. Plymouth Gin

1 oz. Dolin Dry Vermouth


Garnish with three olives on a pick or a lemon twist

—Frank Newman, American Bar, 1904

MARY PICKFORDEddie Woelke of Havana’s Jockey Club named this cocktail after pioneering silentfilm actress andproducer Mary Pickford.

2 oz. Banks 5 Island Rum.75 oz. Pineapple Juice.5 oz. Luxardo Maraschino Liqueur

.25 oz. House Grenadine


No garnish

—Pedro Chicote, Cocktails, 1928

MASATAKA SWIZZLEStanislav Vadrna introduced this cocktail, named after Nikka Whisky founder MasatakaTaketsuru, at an event during Paris Whisky Live in September 2009.

1.5 oz. Nikka Taketsuru 12-Year-Old Japanese Malt Whisky.5 oz. Luxardo Amaretto.5 oz. Lemon Juice

1 barspoon Demerara Syrup

Add everything to a chilled rocks glass, then fill with pebble ice

Swizzle, then top with more pebble ice

Garnish with 3 dashes Peychaud’s Bitters and a mint sprig

—Stanislav Vadrna, Bratislava, 2009

MASTER CLEANSE

This cocktail was inspired by Stanley Burroughs’s detox cocktail, composed of lemonade, maplesyrup, and cayenne pepper.

2 oz. Laird’s Bonded Apple Brandy.75 oz. Lemon Juice

.5 oz. Deep Mountain Grade B Maple Syrup2 ¼-inch Slices Seeded Jalapeño

20 drops Herb Pharm Goldenseal Tincture


Garnish with a thin slice of jalapeño

—Lydia Reissmueller, Fall 2009

MAY DAISYThe first drink Phil ever featured on the menu at Flatiron Lounge was the Daisy May. He used therecipe as a template to come up with this, which we featured on our first friends-andfamily menu.

2 oz. Hine V.S.O.P. Cognac1 oz. Lemon Juice

.75 oz. Green Chartreuse


Shake with ice and strain into a chilled white wine glass filled with ice


—Phil Ward, New York, Summer 2007

MAY DAYNote: the title doesn’t refer to a pilot’s plea for help; she’s talking about May 1, when you kickback and start enjoying the summer.

.5 oz. Plymouth Gin

.5 oz. Aperol

.5 oz. Lemon Juice1 barspoon Simple Syrup

3 dashes Fee Brothers Rhubarb Bitters



No garnish

—Jane Danger, Spring 2009

MELON STANDDanger named this drink after her Minnesota dream bar, Jane’s Sweet Melon Stand.

2 oz. Plymouth Gin1 oz. Watermelon Juice

.75 oz. Lemon Juice.5 oz. Aperol.5 oz. Simple Syrup

Shake with ice and strain into a chilled Collins glass filled with pebble ice

Garnish with three watermelon balls on a pick

—Jane Danger, Summer 2008

MEXICANOThe cucumber reinforces the vegetal notes of the earthy tequila, which stands in for sweetvermouth in this regal Americano variation.

1.5 oz. Partida Reposado Tequila.75 oz. Gran Classico Bitter

3 ¼-inch Slices Cucumber

Muddle the cucumber slices in a mixing glass

Add spirits and ice, then stir and fine-strain into a chilled coupe




MEZCAL MULEPassion fruit and cucumber brighten this earthy mule spiced with native Mexican chili.

1.5 oz. Sombra Mezcal1 oz. House Ginger Beer

.75 oz. Lime Juice

.75 oz. Boiron Passion Fruit Purée.5 oz. Agave Syrup

4 Slices Cucumber (reserve 1 for garnish)

Add the agave syrup and cucumber slices to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice

Garnish with a piece of candied ginger, a slice of cucumber, and a pinch of ground chili


MIDNIGHT EXPRESSDon and John developed this recipe with the help of Abraço owner and barista Jamie McCormick.

3 oz. Freshly Brewed Coffee1.5 oz. Walnut-Infused Hine V.S.O.P. Cognac (see Buona Notte recipe).25 oz. Luxardo Amaretto.25 oz. Simple Syrup

Build in a pre-heated heatproof mug

Garnish with freshly whipped cream and grated nutmeg

—John Deragon and Don Lee, Winter 2008

MILK PUNCHThis delicious New Orleans brunch staple is rarely served on menus north of the Mason-DixonLine.

1.5 oz. Whole Milk1 oz. Pierre Ferrand Ambre Cognac1 oz. Myers’s Dark Rum


Shake with ice and strain into a chilled rocks glass filled with one large cube



MINT APPLE CRISPLoosely inspired by the Crisp cocktail in Applegreen’s Bar Book, this delicate saketini showcasesthe subtle green melon and mint notes of the sake.

2 oz. Heart of the Hudson Apple Vodka1 oz. Masumi Arabishiri Sake

.25 oz. Simple Syrup3 ¼-inch Slices Granny Smith Apple2 Mint Leaves

Muddle the apple slices, mint leaves, and simple syrup

Add everything else and ice. Stir and fine-strain into a chilled coupe

Garnish with three honeydew melon balls on a pick

—Karen Fu and Jim Meehan, Summer 2010

MINT JULEPThe key to preparing a great mint julep is a proper julep cup (preferably silver), crushed ice,lively mint and the finest overproof bourbon you can afford to mix with.

2.5 oz. Booker’s Bourbon.5 oz. Simple Syrup

8 Mint Leaves (plus 3 mint sprigs for garnish)

Muddle the mint leaves and simple syrup in a chilled julep cup

Add the bourbon and top with pebble ice


Garnish with 3 mint sprigs


MOJITOThe Mojito became popular again in 2002 after Pierce Brosnan (playing James Bond, of course)ordered one in Die Another Day.

2 oz. Banks 5 Island Rum1 oz. Simple Syrup

.75 oz. Lime Juice

8 Mint Leaves (plus 1 mint sprig for garnish)

Add the simple syrup and mint leaves to a mixing glass and muddle

Add everything else, then shake and fine-strain into a chilled Collins glass filled with ice

Top with 1 oz. club soda and garnish with the mint sprig

—Listed as the Rum Mojo in Juan A. Lasa’s Libro de Cocktail, 1929

MONTGOMERY SMITHOn a slow night, Nate’s coworker challenged him to invent a drink called the Montgomery Smith.

2 oz. Hine V.S.O.P. Cognac.5 oz. Bénédictine

.25 oz. Fernet Branca



—Nate Dumas, New York, 2007

MONKEY GLANDIn Cocktails: How to Mix Them (1922), Robert Vermeire attributes this unusual mix to HarryMcElhone, when he was still working at Ciro’s Club, in London.

2 oz. Beefeater Gin1 oz. Orange Juice

1 barspoon Al Wadi Pomegranate Molasses

Shake with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

No garnish


MORANGO FIZZ“Morango” means strawberry in Portuguese, the language of Brazil, where cachaça comes from.

2 oz. Strawberry-Infused Mãe de Ouro Cachaça

.75 oz. Lemon Juice

.75 oz. Simple Syrup1 Egg White


Top with 1 oz. club soda

No garnish

—Don Lee, Summer 2007

Strawberry-Infused Mae de Ouro Cachaça750 ml Mãe de Oro Cachaça16 oz. Strawberries, stems removed and quartered

Combine the cachaça and strawberries in a nonreactive container and infuse, covered, for 12 hours atroom temperature


Yield: approx. 24.5 oz.

MOSCOW MULEThe Moscow Mule was created by Jack Morgan of the Cock ‘n’ Bull restaurant in Los Angeles andJohn G. Martin of Heublein, the company that distributed Smirnoff.

1.5 oz. Smirnoff Black Vodka1 oz. House Ginger Beer1 oz. Simple Syrup

.75 oz. Lime Juice

Shake with ice and strain into a chilled mule cup filled with ice

Garnish with a lime wheel and candied ginger

—Lucius Beebe, The Stork Club Bar Book, 1946

MOUNT VERNONThis cocktail was inspired by George Washington, who operated one of the largest distilleries inthe country, located on his personal estate, Mount Vernon.

1 oz. Clear Creek Kirschwasser1 oz. Gran Duque D’Alba Brandy de Jerez

.75 oz. Grapefruit juice.5 oz. Lustau Pedro Ximénez Sherry





MUM’S APPLE PIEOriginally called the Apple Crumble, Simon created this drink for Koba, in Brighton, England.

1.5 oz. Havana Club 7-Year-Old Rum1 oz. Red Jacket Orchard Apple Cider

.75 oz. Lemon Juice.5 oz. Demerara Syrup


Garnish with an apple slice sprinkled with grated cinnamon and nutmeg

—Simon Ford, London, 2001

NAVY GROGThe term “grog” was supposedly coined by members of the British Royal Navy, who named theirrum ration (prepared with a tot of water) after Admiral Edward “Old Grog” Vernon, so nicknamedbecause he wore a grogram coat.

1 oz. Gosling’s Black Seal Rum1 oz. Appleton Reserve Rum1 oz. El Dorado 15-Year-Old Rum

.75 oz. Lime Juice

.75 oz. Grapefruit Juice.5 oz. Honey Syrup

Build in a chilled Collins glass, then fill with pebble ice


No garnish

—Don the Beachcomber, 1941

NEGRONIThe combination of gin, sweet vermouth, and Campari showed up as the Camparinette and theCampari Cardinal in French and Spanish cocktail books such as Cien Cocktails and L’Heure duCocktail before being recognized universally as the Negroni.

1.25 oz. Beefeater Gin1.25 oz. Campari1.25 oz. Martini Sweet Vermouth

Stir with ice and strain into chilled coupe or over ice in a chilled rocks glass


—J. S. Brucart, Cien Cocktails, 1943

NEW AMSTERDAMManhattan was first colonized by Dutch traders, who renamed the island and surrounding areaNew Amsterdam.

2 oz. Bols Genever1 oz. Clear Creek Kirschwasser

1 barspoon Demerara Syrup2 dashes Peychaud’s Bitters




NEWARKBy the time John and I came up with this Brooklyn variation, there were so many cocktails namedafter neighborhoods in Brooklyn, we claimed Newark, New Jersey.

2 oz. Laird’s Bonded Apple Brandy1 oz. Vya Sweet Vermouth


.25 oz. Maraska Maraschino Liqueur


No garnish

—Jim Meehan and John Deragon, Fall 2007

NEWFANGLEDWhile we prefer our old-fashioned the old-fashioned way (with sugar, bitters, and a twist), the“newfangled” old-fashioned is even better thanks to the beer.

2 oz. Old Grand-Dad Bonded Bourbon.25 oz. Simple Syrup

2 dashes Angostura Bittershalf an Orange Wheel

3 Brandied Cherries

Muddle the orange and cherries


Top with 2 oz. Southampton Double White Ale

No garnish

—Kevin Diedrich, Spring 2010

NEW YORK FLIPDavid Wondrich traces the addition of red wine to cocktails all the way back to the 1880s.

1 oz. Elijah Craig 12-Year-Old Bourbon Whiskey5 oz. Heavy Cream

.25 oz. Simple Syrup1 Egg Yolk

Dry-shake, shake with ice, and strain into a chilled coupe

Top with .75 oz. Noval Black Port


—Toby Maloney, New York, circa 2003

NIGORI MILK PUNCHThe creamy sake is a perfect substitute for dairy in this vanilla-accented milk punch.

2 oz. Kamoizumi Nigori Sake1 oz. Hine V.S.O.P. Cognac

.5 oz. Navan Vanilla Liqueur3 dashes Feldman’s Barrel Aged Bitters




NOCE ROYALENoce is Italian for “walnut” and royale, in cocktail terminology, refers to a drink topped withChampagne.

1.5 oz. Beefeater Gin

.5 oz. Plymouth Sloe Gin.25 oz. Monteverdi Nocino



No garnish

—Lindsay Nader, Fall 2009

NORMAN INVERSIONJohn’s first cocktail on our menu was a seasonal homage to the French 75, reconstituted with dry,French sparkling cider.

1 oz. Aviation Gin.5 oz. Schönauer Apple Schnapps

.25 oz. Grapefruit Juice

.25 oz. Simple Syrup1 dash Regan’s Orange Bitters


Top with 2 oz. Dupont Brut Sparkling Cider

No garnish

—John deBary, Fall 2008

NOUVEAU CARRÉThis tequilabased homage to the Vieux Carré cocktail was created in the wake of HurricaneKatrina to raise awareness of New Orleans’s struggle to recover and rebuild.

1.5 oz. Ocho Añejo Tequila.75 oz. Lillet Blanc.25 oz. Bénédictine

3 dashes Peychaud’s Bitters



—Jonny Raglin, San Francisco, 2005

NOUVEAU SANGAREELiquor.com editor Noah Rothbaum asked me to create a wine cocktail with Beaujolais Nouveau tofeature on the site.

2 oz. Beaujolais Nouveau1.5 oz. Laird’s Bonded Apple Brandy

.5 oz. Plymouth Sloe Gin.25 oz. Deep Mountain Grade B Maple Syrup



Garnish with an apple fan and grated cinnamon


NOVAL CUPUsing the Pimms Cup as my muse, I fashioned this cocktail to show off the versatility of Port in asummer cooler.

2 oz. Noval Black Port.5 oz. Lemon Juice.5 oz. Simple Syrup

1 Strawberry

http://Liquor.com

Muddle the strawberry with the simple syrup,


Top with 2 oz. Club Soda

Garnish with a cucumber wheel


NTH DEGREENate was intrigued by spirituous, old-fashioned-style cocktails at Milk & Honey that split acocktail’s base between two complementary spirits.

1 oz. Rhum Clément V.S.O.P.1 oz. Laird’s Bonded Apple Brandy

.5 oz. Green Chartreuse1 Demerara Sugar Cube

2 dashes Fee Brothers Whiskey Barrel Aged Bitters

Muddle the sugar cube and bitters

Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass

Garnish with an orange and lemon twist

—Nate Dumas, Winter 2008

OCCIDENTALLinie aquavit is shipped from Norway, across the equator and back again in old sherry casks. Natenamed this tipple after the direction of the journey home.

2 oz. Linie Aquavit.75 oz. Grand Marnier.5 oz. Nonino Amaro

Stir with ice and strain into a chilled, Fernet Brancarinsed coupe


—Nate Dumas, Winter 2008

OLD-FASHIONED WHISKEY COCKTAILIn 1806, the word cocktail was defined in the Balance and Columbian Repository newspaper as “astimulating liquor, composed of spirits of any kind, sugar, water, and bitters—it is vulgarly calleda bittered sling.…” By 1888, the cocktail as defined above was already old hat!

2 oz. Wild Turkey Rye Whiskey1 Demerara Sugar Cube


Muddle, stir with ice, and strain over one large cube into a chilled rocks glass


—Theodore Proulx, The Bartender’s Manual, 1888

OLD FLAMECervantes Ramirez served this variation upon Toby Maloney’s Neptune’s Wrath to the delight ofour guests.

2 oz. Plymouth Gin.75 oz. Lemon Juice.75 oz. Simple Syrup

1 Egg White

Dry-shake, shake with ice, and strain into chilled egg coupe

Pour .5 oz. flaming Green Chartreuse V.E.P. over the surface of the drink

No garnish

—Cervantes Ramirez, Winter 2007

OLD MAIDOne evening, Lynette Marrero sauntered into East Side Company Bar and requested a gin drinkmixed with cucumber. Sam mixed her a gimlet with muddled cucumber and mint he dubbed the“Old Maid.”

2 oz. Plymouth Gin1 oz. Lime Juice

.75 oz. Simple Syrup6 Mint Leaves (plus 1 mint sprig for garnish)4 Slices Cucumber (reserve 1 for garnish)

Muddle the cucumber and mint with simple syrup

Add everything else, then shake with ice and finestrain over one large cube into a chilled rocks glass

Garnish with a mint sprig poked through a slice of cucumber


OLD PALIn his appendix to Harry McElhone’s Barflies and Cocktails, Arthur Moss said that his friend“Sparrow” Robertson dedicated this cocktail to him and called it “My Old Pal.”

2 oz. Old Overholt Rye Whiskey

.75 oz. Dolin Dry Vermouth

.75 oz. Campari


No garnish


OPERA COCKTAILThe original recipe calls for equal parts Dubonnet and gin with a splash of Crème de Mandarine.I prefer it with a little more gin.

2 oz. Plymouth Gin1 oz. Dubonnet Rouge

.25 oz. Mandarin Napoleon1 dash House Orange Bitters




PADDINGTON

After working a few nights under the taxidermied black bear nicknamed Paddington, David Slapecreated his namesake cocktail.

1.5 oz. Banks 5 Island Rum.5 oz. Lillet Blanc.5 oz. Grapefruit Juice.5 oz. Lemon Juice

1 barspoon Bonne Maman Orange Marmalade

Shake with ice and strain into a chilled, St. George Absinthe-rinsed coupe


—David Slape, Fall 2008

PADDY WALLBANGERIrishman Gerry Corcoran reinterpreted the Harvey Wallbanger as a dry Irish Manhattan spikedwith the newly formulated Galliano L’Autentico.

1.5 oz. Black Bush Irish Whiskey1.5 oz. Dolin Dry Vermouth

.5 oz. Galliano L’Autentico2 dashes House Orange Bitters


No garnish


PALOMAIn Mexico, the Paloma is traditionally prepared with Squirt. Ting is an appropriate substitute onthis side of the border, where Squirt is commonly sweetened with corn syrup.

2 oz. Siete Leguas Reposado Tequila.5 oz. Lime Juice

Build in a chilled salt-rimmed Collins glass, then add ice

Top with 2 oz. Ting Grapefruit Soda

Garnish with a half a grapefruit wheel

—David Wondrich, Killer Cocktails, 2005

PARKSIDE FIZZI named this Southside Fizz variation after the three parks (Madison Square to the north,Gramercy to the east, and Union Square to the south) in Gramercy Tavern’s neighborhood.

2 oz. Hangar One Buddha’s Hand Vodka.75 oz. Lemon Juice

.5 oz. Kassatly Chtaura Orgeat8 Mint Leaves (plus 1 mint sprig for garnish)

Muddle mint leaves with orgeat

Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice




PAUL’S CLUB COCKTAILOur homage to Paul Ricard and Paul’s Club, the bar I used to manage in Madison, Wisconsin.

2 oz. Tanqueray Gin1 oz. Concord Shrubb



Float .25 oz. of Ricard Pastis

No garnish

—Jim Meehan and Don Lee, Fall 2007

Concord Shrubb5 lb. Crushed Concord Grapes

1 liter White Wine Vinegar

Combine the grapes and vinegar in a nonreactive container. Infuse, covered, for one week at roomtemperature



PEARL BUTTONThe combination of ingredients gave off an opalescent glimmer, reminding John of the pearlbuttons on the vest he wore behind the bar.

2 oz. Mãe De Ouro Cachaça.75 oz. Lillet Blanc

.5 oz. Lime Juice


Top with 1.5 oz. of San Pellegrino Limonata

Garnish with half a grapefruit wheel

—John Deragon, Spring 2008

PEARL OF PUEBLAWith the help of barman Euclides López, I fashioned a Mexican rendition of Audrey Saunders’sFrench Pearl using two staples of Puebla cuisine: mezcal and fresh oregano.

2 oz. Sombra Mezcal.75 oz. Yellow Chartreuse.75 oz. Lime Juice

4 sprigs Fresh Oregano1 barspoon Ricard Pastis1 barspoon Agave Nectar

Muddle the oregano and agave nectar


No garnish


PERFECT PEARMarco created this drink at Saucebox in Portland for his ex-wife, Sarah. He named it the PerfectPear in honor of their marriage and the King Crimson song “Three of a Perfect Pair.”

2 oz. Clear Creek Pear Brandy

.75 oz. Lemon Juice.5 oz. Orange Juice.5 oz. Simple Syrup

Shake with ice and strain into a chilled, half sugar-rimmed coupe

No garnish

—Marco Dionysos, Portland, 1995

PHARAOH COOLERThe weekend before Tales of the Cocktail, Jack McGarry spent a night mixing drinks at PDT. Thisdrink, named after the mythic Egyptian origin of watermelon seeds, was so good that we put it onthe menu.

1.5 oz. Partida Blanco Tequila1 oz. Watermelon Juice

.75 oz. House Grenadine.5 oz. Lime Juice

4 drops Marivani Rose Flower Water



No garnish

—Jack McGarry, Belfast, Spring 2009

PERSEPHONEAccording to Greek Mythology, the seasons were a result of Persephone’s abduction by Hades;nature suffered while her mother, Demeter, searched for her.

1 oz. Laird’s Applejack.75 oz. Dolin Sweet Vermouth.5 oz. Plymouth Sloe Gin.5 oz. Lemon Juice.5 oz. Simple Syrup


No garnish


PIMMS CUPJames Pimm became famous for his “house cup,” a gin sling with a proprietary mix of liqueursand fruit extracts in the 19th century.

2 oz. Pimms #1 Cup.75 oz. Lemon Juice.5 oz. Simple Syrup

3 Cucumber Slices (1 reserved for garnish)

Muddle the cucumber and simple syrup

Add Pimms and lemon juice, then shake with ice and strain into a chilled Collins glass filled with ice

Top with 1 oz. Fever-Tree Ginger Ale


—Lucius Beebe, The Stork Club Bar Book, 1946

PINK LADYIn the Bartender’s Book (1951), Jack Townsend said “aside from the young ladies at theirinfrequent soirees, the Pink Lady is drunk to some extent by the seekers of the gay life along theGreat White Way.”

1.5 oz. Plymouth Gin.75 oz. Lemon Juice.5 oz. Laird’s Applejack.5 oz. Simple Syrup.5 oz. House Grenadine

1 Egg White


No garnish


PISCO SOURThe Pisco sour was first served by Californian Victor Morris, who substituted Pisco for whiskey inthe sours served at his bar in Lima, Peru.

2 oz. La Diablada Pisco.75 oz. Lime Juice.75 oz. Simple Syrup

1 Egg White


Garnish with 4 drops Angostura Bitters swirled with two straws

—Charles H. Baker Jr., The South American Gentleman’s Companion, 1951

PLÁTANOS EN MOLE OLD FASHIONEDInspired by the classic dessert, this cocktail was first served at the Star Chefs International Chef ’sConference, held at the 69th Regiment Armory in New York City.

2 oz. Zacapa 23 Centenario Rum.25 oz. Brizard Crème de Banane

12 drops Bittermens Xocolatl Mole Bitters


Garnish with a pinch of ground chili


PRIMAVERABefore the flowers blossom and the berries ripen, root vegetables such as fennel and celery are allyou can get at the market until flowering shoots such as asparagus appear.

2 oz. Krogstad Aquavit.75 oz. Cointreau.75 oz. Lemon Juice

2 1½-inch Asparagus Tips1 ¼-inch Slice Fennel Bulb1 2-inch Celery Stalk

Muddle the Cointreau and vegetables

Add everything else, then shake with ice and fine-strain into a chilled St. George Absinthe-rinsedcoupe

PRINCE EDWARDStan Jones’s recipe didn’t include bitters, but I felt a couple dashes of orange bitters improved thedrink.

2 oz. Compass Box Oak Cross Blended Malt Scotch Whisky.75 oz. Lillet Blanc.5 oz. Drambuie




—Stan Jones, Jones Complete Bar Guide, 1977

PRINCE OF WALESAlbert Edward, Prince of Wales and son of Queen Victoria, was the first member of the Britishroyal family to visit North America, in 1860.

1 oz. Hine V.S.O.P. Cognac1 oz. Blandy’s Sercial Madeira

.25 oz. Grand Marnier1 dash Angostura Bitters




—Louis Foquet, Bariana, 1896

PUMPKIN TODDYOriginally, toddies were prepared hot or cold in the 18th century with a spirit, sugar, water, andsometimes nutmeg. The formula has become considerably more involved in the 21st century.

1 oz. Laird’s Bonded Apple Brandy.5 oz. Rittenhouse Bonded RyeWhiskey.5 oz. Lemon Juice.5 oz. Deep Mountain Grade B Maple Syrup1 tsp. Libby’s Pumpkin Purée


Add everything to a pre-heated heatproof mug and stir

Top with 5 oz. hot water and stir


—Jane Danger, Winter 2008

PROFESSORThe Professor is Michael’s rhumbased variation on the Chancellor cocktail from FrederickBirmingham’s Esquire Drink Book.

2 oz. Rhum Clément V.S.O.P.75 oz. Dow’s Tawny Port.5 oz. Carpano Antica Sweet Vermouth

1 dash Angostura Bitters1 dash House Orange Bitters



—Michael Madrusan, Winter 2007

QUEENS PARK SWIZZLESwizzles are traditionally prepared with a barspoon-length dried branch from a tropical bush thathas five pruned prongs at the end.

2 oz. Barbancourt 8-Year-Old Rhum1 oz. Lime Juice

.5 oz. Demerara Syrup8 Mint Leaves (plus 1 Mint Sprig for garnish)

Muddle mint leaves and demerara syrup in a chilled Collins glass

Add rhum, lime, and pebble ice, then swizzle and top with more pebble ice

Add 2 dashes Peychaud’s Bitters and 2 dashes Angostura Bitters


—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947

RACK & RYELydia Reissmueller came up with this twist on Rock & Rye, a liqueur prepared by sweetening ryewhiskey with rock candy, fruits, and bitter herbs.

1.5 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey.75 oz. van Oosten Batavia Arrack.25 oz. Demerara Syrup

2 dashes Angostura Bitters2 dashes Angostura Orange Bitters

Stir with ice and strain into a chilled rocks glass filled with ice

Twist an orange and lemon peel over the surface and discard

Garnish with a rock candy swizzle


RAMOS GIN FIZZThe New Orleans Fizz first served in Henry C. Ramos’s Imperial Cabinet Saloon didn’t becomesynonymous with its creator until the early 20th century.

2 oz. Beefeater Gin

.75 oz. Heavy Cream

.75 oz. Simple Syrup.5 oz. Lime Juice.5 oz. Lemon Juice

5 drops Marivani Orange Flower Water1 Egg White

Dry-shake, shake with ice, and strain into a chilled Collins glass


No garnish

George Kappeler, Modern American Drinks, 1895

RAPSCALLIONWhen the cocktail delivered a wee bit more than expected, the name Rapscallion was given to it.

2.25 oz. Talisker 10-Year-Old Single Malt Scotch Whisky.75 oz. Lustau Pedro Ximénez Sherry

Stir with ice and strain into a chilled, St. George Absinthe-rinsed coupe


No garnish

—Adeline Shepherd and Craig Harper, Copenhagen, 2007

RASPBERRIES REACHINGI came up with this drink for a dinner pairing competition against Master Sommelier Emily Wines.

1.5 oz. Trimbach Framboise1 oz. Tokaji Aszú 5 Puttonyos “Red Label”

.5 oz. Pama Pomegranate Liqueur3 drops Marivani Rose Flower Water


Garnish with a pink rose petal


RATTLESNAKEHarry Craddock writes that this drink is “so called because it will either cure Rattlesnake bite, orkill Rattlesnakes, or make you see them.”

2 oz. Rittenhouse Bonded Rye Whiskey1 oz. Lemon Juice

.75 oz. Simple Syrup1 Egg White

Dry-shake, then shake with ice and strain into a chilled Vieux Pontarlier Absinthe-rinsed egg coupe

No garnish


RED DEVILDaniel named the drink after team Korea’s soccer fan club, the Red Devils. According to Eun, theinterplay between Korean tea and Dutch gin mirrors the influence of the Dutch coaching staff onthe 2002 Korean World Cup soccer team.

2 oz. Bols Genever1 oz. Jujube Tea-Infused Vya Sweet Vermouth

3 Slices Dried Persimmon2 dashes Fee Brothers Whiskey Barrel-Aged Bitters

Add the persimmon and vermouth to a mixing glass and muddle

Add everything else, then stir with ice and strain over one large cube into a chilled rocks glass



Jujube Tea-Infused Vya Sweet Vermouth1.3 oz. Jujube Tea

1 375-ml bottle Vya Sweet Vermouth

Combine the tea and vermouth in a nonreactive container

Stir the tea until it dissolves into the vermouth


REMEMBER THE MAINEThe original recipe hails from Baker’s “hazy memory of a night in Havana during theunpleasantness of 1933, when each swallow was punctuated with bombs going off on the Prado, orthe sound of 3" shells being fired at the Hotel Nacional.…”

2 oz. Wild Turkey Russell’s Reserve 6-Year-Old Rye Whiskey.75 oz. Carpano Antica Sweet Vermouth.5 oz. Cherry Heering

1 barspoon Pernod



—Charles H. Baker, Jr., The Gentleman’s Companion: An Exotic Drinking Book, 1937

RED-HEADED SAINTAfter eschewing homemade bitters, we couldn’t help ourselves when Louis Smeby dropped off hisverbena bitters, which complement the grassy, sugarcane-based cachaça.

2 oz. Beleza Pura Cachaça.75 oz. Lime Juice.5 oz. Agave Syrup

.25 oz. Yellow Chartreuse4 dashes A.B. Smeby Verbena Bitters


Top with 4 dashes Peychaud’s Bitters

No garnish


REMEMBER MAINELydia Reissmueller created this cocktail with the help of her beau Josh, who moved to Mainebefore we put it on the menu.

2 oz. Rhum Clément V.S.O.P.1.5 oz. Red Jacket Orchard Apple Cider.25 oz. St. Elizabeth Allspice Dram



Garnish with an apple fan sprinkled with sea salt


RESTING POINTA mashup of reposado, “rested” in Spanish, and punt, “point” in Italian, this bittersweetstrawberry Margarita will do more than just relax you.

1.5 oz. Siete Leguas Reposado Tequila.5 oz. Yellow Chartreuse.5 oz. Punt e Mes.5 oz. Lemon Juice.5 oz. Agave Syrup

2 Strawberries (reserve 1 for garnish)

Muddle 1 strawberry

Add everything else, then shake with ice and finestrain into a chilled coupe

Garnish with a strawberry fan

—Lindsay Nader, Spring 2010

REVEREND PALMERIt’s far from legendary golfer Arnold Palmer’s country-club cooler, but it sure is an intoxicatingafternoon thirstquencher.

2 oz. Black Tea-Infused Elijah Craig 12-Year-Old Bourbon.5 oz. Lemon Syrup





Black Tea-Infused Elijah Craig

12-Year-Old Bourbon1 750-ml bottle Elijah Craig 12-Year-Old Bourbon

.5 oz. In Pursuit of Tea Ceylon Pekoe Orange Tea

Combine the tea and bourbon in a nonreactive container. Infuse for 12 minutes at room temperature


Lemon Syrup24 oz. Simple Syrup

8 Lemons

Remove zest from lemons (use a Microplane)

Combine the lemon zest with the simple syrup in a nonreactive container. Infuse for 10 minutes atroom temperature


RHUBARBARITAThe red-skinned rhubarb has a vegetal quality that pairs perfectly with earthy Tequila in ourCadillac Margarita with Cosmo-colored windows.

1.5 oz. Partida Blanco Tequila1 oz. Lemon Juice

.75 oz. Grand Marnier.5 oz. Boiron Rhubarb Purée.5 oz. House Grenadine



—Jim/Don, Spring 2008

RHUM CLUBAn homage to the gin-based Pegu Club Cocktail, served at the eponymous club in Rangoon duringthe 1920s.

2 oz. Banks 5 Island Rum.75 oz. Lime Juice

.5 oz. Rhum Clément Creole Shrubb.25 oz. Martinique Sugar Cane Syrup

2 dashes Angostura Bitters1 dash Angostura Orange Bitters


Garnish with an orange wedge


RIO BRAVONidal Ramini created this cocktail for a Sagatiba competition while working with Ago Perrone athis former bar, Dusk.

2 oz. Sagatiba Cachaça.75 oz. Lime Juice

.5 oz. Kassatly Chtaura Orgeat3 quarter-sized Slices Freshly Peeled Ginger

Add the ginger and orgeat to a mixing glass and muddle



—Nidal Ramini, London, 2006

RITE OF SPRINGWhen ramps, the wild spring onions that sprout up in cool, forested regions of the Northeast, showup at the farmer’s market, we know that spring has officially begun.

2 oz. Tanqueray Gin.75 oz. Vya Dry Vermouth.25 oz. Pickled Ramp Brine


Garnish with a pickled ramp

—Don Lee, Spring 2008

Pickled Ramps2 lb. Ramps, scrubbed, whiskers trimmed. Trim those with broad leaves, leaving 1" of green.8 oz. Hot Water4 oz. Rice Wine Vinegar

6 Tbsp. Superfine Sugar2.25 tsp. Kosher Salt

1 tsp. Shichimi Togarashi (Japanese 7-spice powder)1 tsp. Kochukaru (Korean red chili flakes)1 tsp. Whole White Peppercorns

Bring everything except ramps to a boil, then pour over ramps

Cool and refrigerate for 3-4 days before serving

ROB ROYThis Scotch Manhattan was named after the romantic comic opera Rob Roy, which opened inManhattan’s Herald Square, right around the corner from the Old Waldorf Hotel, in 1894.

2.5 oz. Famous Grouse Blended Scotch Whisky.75 oz. Dolin Sweet Vermouth

2 dashes Angostura Orange Bitters



—The Cocktail Book: A Sideboard Manual for Gentlemen, 1900

ROMEO Y JULIETADavid Slape crafted this aged rum-based Negroni rolled with blond tobacco essence named afterhis favorite brand of Cuban cigar.

2 oz. Ron Zacapa Centenario 23 Rum.5 oz. Carpano Antica Sweet Vermouth.5 oz. Campari

Stir with ice and strain into a chilled coupe rinsed with 4 spritzes of diluted Aftel Tobacco Essence

No garnish


ROSEJohnny Mitta, a barman at the Hotel Chatham in Paris, created this cocktail in the 1920s.

2 oz. Noilly Prat Dry Vermouth1 oz. Clear Creek Kirschwasser

1 barspoon Bonne Maman Raspberry Preserves

Stir with ice, then fine-strain into a chilled coupe


—Adolphe Torelli, 900 Recettes de Cocktails, 1921

ROSITAGary Regan popularized this drink, sans the dash of bitters, which he added along with a tad moretequila.

1.5 oz. Partida Reposado Tequila.5 oz. Martini Sweet Vermouth.5 oz. Dolin Dry Vermouth.5 oz. Campari




—Mr. Boston: Official Bartender’s Guide, 1974

RUST BELTA mist of Angostura bitters contributes an aromatic garnish and a rusty hue to John deBary’svanilla-and-almond-accented rhum sour.

1.5 oz. Barbancourt 8-Year-Old Rhum.5 oz. Navan Vanilla Liqueur.5 oz. Lemon Juice.5 oz. Lime Juice

.25 oz. Kassatly Chtaura Orgeat1 Egg White


Garnish with 2 spritzes of Angostura Bitters over a PDT stencil

—John deBary, Winter 2008

ROYAL BERMUDA YACHTCLUB COCKTAILAfter reading about this drink in Vintage Spirits and Forgotten Cocktails in 2004, I picked up abottle of Velvet Falernum and have stocked it in all the bars I’ve run ever since.

2 oz. Mount Gay Eclipse Amber Rum1 oz. Lime Juice

.5 oz. Cointreau




—Crosby Gaige, Cocktail Guide and Ladies’ Companion, 1945

RUSTY NAILAccording to David Wondrich, the B.I.F. cocktail, composed of Scotch and Drambuie, first

appeared in 1937. Now known as the Rusty Nail, the recipe under this name didn’t appear inpopular cocktail books until the 1970’s.

2 oz. Famous Grouse Blended Scotch Whisky.75 oz. Drambuie

Stir with ice and strain over a large cube into a chilled rocks glass

No garnish

—Stan Jones, Jones’ Complete Barguide, 1977

RYE WITCHI tend to include “witch,” “strega” in Italian, in a drink’s title whenever we mix with it.

2 oz. Rittenhouse Bonded Rye Whiskey.25 oz. Strega.25 oz. Lustau Palo Cortado Sherry

1 Sugar Cube2 dashes House Orange Bitters

Add the bitters and sugar cube to a mixing glass and muddle to a paste

Add everything else, then stir with ice and strain into a chilled rocks glass

Twist an orange peel over the surface and discard

No garnish


SAGE OLD BUCKAs so many drinkdevelopment sessions begin, Lydia arrived at the bar with grocery bags filledwith herbs and spices. We sorted all the produce and chose vanilla, black pepper, and sage to pairwith the malt.

1.5 oz. Benromach 12-Year-Old Single Malt Scotch Whisky.75 oz. Lemon Juice.75 oz. House Ginger Beer.75 oz. Simple Syrup

.5 oz. Belle de Brillet.25 oz. Eurovanille Vanilla Syrup

8 Whole Black Peppercorns

Muddle the black peppercorns with the simple syrup


Garnish with a smacked sage leaf

—Jim Meehan and Lydia Reissmueller, Fall 2009

SAZERACThis cocktail became synonymous with both Sazerac de Forge et Fils Cognac, which wasoriginally used to prepare the drink, and later with the Sazerac coffee house that Thomas Handytook over in the 1870s, when he changed the base spirit to rye whiskey.

2 oz. Rittenhouse Bonded Rye Whiskey3 dashes Peychaud’s Bitters

2 dashes Angostura Bitters1 Demerara Sugar Cube

Muddle the sugar and bitters, then add the whiskey and ice

Stir and strain into a chilled, Vieux Pontarlier Absinthe-rinsed rocks glass


—William Boothby, World Drinks and How to Mix Them, 1908

SEELBACH COCKTAILChicagoan Adam Seger discovered this pre-Prohibition recipe during his tenure at Louisville’shistoric Seelbach Hotel in 1995.

1 oz. Bulleit Bourbon.5 oz. Cointreau

3 dashes Peychaud’s Bitters2 dashes Angostura Bitters




—Ted Haigh, Vintage Spirits and Forgotten Cocktails, 2003

SHADDOCK ROSEWhen Small Hand Foods founder Jenn Colliau guestbartended at PDT, she served this tequila-based grapefruit Gimlet named after Lauchlin Rose, who invented Rose’s Lime Cordial in the 19thcentury.

2 oz. El Tesoro Reposado Tequila.5 oz. Small Hand Foods Grapefruit Cordial

1 dash Peychaud’s Bitters1 dash House Orange Bitters



—Jennifer Colliau, San Francisco, 2009

SHISO DELICIOUSA sweet Maine shrimp dish with red pepper and shiso at WD 50 prompted Kevin Diedrich and I toweave the combination into Ryan Magarian’s Pepper Delicious cocktail.

1.75 oz. Aviation Gin.75 oz. Lemon Juice.5 oz. Grapefruit Juice

.25 oz. Martinique Cane Syrup2 Shiso Leaves1 4-inch-long Slice Red Bell Pepper

Muddle the shiso, red bell pepper, and cane syrup

Add everything else, then shake and fine-strain into a chilled coupe

No garnish

—Jim Meehan and Kevin Diedrich, Spring 2010

SHISO MALT SOURJapanese preparation techniques, ingredients, and style have secured an international benchmarkin modern cocktail culture.

2 oz. Yamazaki 12-Year-Old Japanese Single Malt Whisky.75 oz. Lime Juice.75 oz. Simple Syrup.25 oz. Vieux Pontarlier Absinthe

3 Shiso Leaves (reserve 1 for garnish)1 Egg White

Add the shiso and simple syrup to a mixing glass and muddle

Add everything else, then dry-shake. Shake with ice and fine-strain into a chilled egg coupe

Garnish with a shiso leaf


SIDECAR2 oz. Rémy Martin V.S.O.P. Cognac

.75 oz. Cointreau

.75 oz. Lemon Juice


According to Vermiere, this cocktail “was first introduced by MacGarry, the celebrated bartenderof Buck’s Club” in London.

Shake with ice and strain into a chilled, half sugarrimmed coupe

No garnish

—Robert Vermeire, Cocktails: How to Mix Them, 1922

SIESTAKatie describes this drink as her first “Aha!” moment when she took a favorite classic cocktail,the Hemingway Daiquiri, and used it as a template to create something new.

2 oz. El Tesoro Platinum Tequila.5 oz. Campari.5 oz. Lime Juice.5 oz. Grapefruit Juice.5 oz. Simple Syrup



—Katie Stipe, New York, 2006

SILK ROAD

This cocktail was fashioned after Joyva Sesame Crunch candy and named after the Silk Road, anancient trade route that once linked Asia to India and Europe.

2 oz. Black Sesame-Infused Krogstad Aquavit.25 oz. Caramelized Simple Syrup1 dash Angostura Bitters1 dash Peychaud’s Bitters



—Don Lee, Fall 2007

Black Sesame-Infused Krogstad Aquavit1 750-ml bottle Krogstad Aquavit

1.4 oz. Black Sesame Seeds10 Black Peppercorns

Toast black sesame seeds and black peppercorns under medium-high heat for 3-5 minutes or untilaromatic. Pulverize with a muddler and add the warm spices and a bottle of Krogstad Aquavit toa nonreactive container. Infuse for 10 minutes, then fine-strain and bottle.


Caramelized Simple Syrup1 cup Superfine Sugar

Water

Add superfine sugar and 2 tablespoons water to a saucepan, place over medium high heat, and stiruntil the sugar begins to bubble. Stop stirring and allow the sugar to brown. Once it startsbrowning, carefully stir in 10 oz water and continue to stir until all the caramelized sugar isdissolved. Cool, bottle, and store in the refrigerator.


SILVER LININGThis cocktail was named by a Milk & Honey customer with the provision that it had to includesilver in the title since the drink was prepared with egg white.

1.5 oz. Old Overholt Rye Whiskey.75 oz. Licor 43.75 oz. Lemon Juice.25 oz. Simple Syrup

1 Egg White



No garnish

—Joseph Schwartz, New York, January 2001

SILVER ROOT BEER FIZZI created this savory cocktail for Chef Wylie Dufresne, who is a self-professed root beer fanatic.

1 oz. Mount Gay Eclipse White Rum1 oz. Smith & Cross Jamaican Rum

.5 oz. Lemon Juice

.5 oz. Pineapple Juice1 Egg White


Top with 2 oz. Fitz’s Root Beer



SILVER SANGAREEAfter working on wine-and-beer cocktails at Ravi DeRossi’s wine bar around the corner fromPDT, Jane Danger created this sangaree for our winter menu.

1.5 oz. Paumanok Cabernet Franc.75 oz. Lemon Juice

.5 oz. Famous Grouse Blended Scotch Whisky

.5 oz. Dow’s Ruby Port

.5 oz. Clove Syrup4 Kirsch Brandied Cherries1 Egg White

Add the cherries and clove syrup to a mixing glass and muddle

Add everything else, then dry-shake. Shake with ice and strain into a chilled wine glass



Clove Syrup24 oz. Simple Syrup

1.5 oz. Whole Cloves

In a medium-sized pot, bring simple syrup to rolling boil, then add cloves and remove from heat.Infuse for 15 minutes, fine-strain, cool, bottle, and store in the refrigerator.


SINGAPORE SLINGA tropical cousin of the more austere Straits Sling, the Singapore Sling was created around 1915,at the Long Bar of the Raffles Hotel, by barman Ngiam Tong Boon.

2 oz. Pineapple Juice1.5 oz. Plymouth Gin.5 oz. Cherry Heering.5 oz. House Grenadine

.25 oz. Cointreau


.25 oz. Lime Juice1 dash Angostura Bitters


Garnish with a cherry and a slice of pineapple

—Sloppy Joe’s, 1931

SINGLE MALT SANGAREESangarees, from the Spanish “sangria,” were traditionally prepared, in the early half of the 19thcentury, with fortified wine, water, sugar, and nutmeg.

2 oz. Paumanok Cabernet Franc1 oz. Oban 14-Year-Old Single Malt Scotch Whisky1 oz. Dubonnet

.75 oz. Grand Marnier1 barspoon Demerara Syrup

Heat until steaming

Pour into a pre-heated heatproof mug. Twist an orange peel over the surface and discard



SLOE GIN FIZZPlymouth Sloe Gin is prepared by soaking berries in high-proof gin for months, sweetening themixture to taste, and diluting it to around 26% ABV before bottling.

1 oz. Plymouth Sloe Gin1 oz. Plymouth Gin

.75 oz. Lemon Juice


Shake with ice and strain into a chilled fizz glass


No garnish

—J. A. Grohusko, Jack’s Manual, 1910

SMOKY GROVEOne night, spirits writer Jonathan Forester asked for a bartender’s choice. Pogash prepared aPerfect Rob Roy with orange bitters, and Forester liked it enough to blog about it onSlashfood.com.

http://Slashfood.com

2 oz. Compass Box Peat Monster Blended Malt Scotch Whisky.5 oz. Carpano Antica Sweet Vermouth.5 oz. Dolin Dry Vermouth

1 dash Angostura Bitters1 dash House Orange Bitters



—Jonathan Pogash, New York, 2007

SOLSTICESolstice, Latin for when the sun stands still, refers to both the longest and shortest days of theyear. John solemnly serves his on the darkest.

1.5 oz. Rittenhouse Bonded Rye Whiskey.5 oz. Laird’s Bonded Apple Brandy.5 oz. Nonino Amaro.5 oz. Dubonnet Rouge

.25 oz. House Grenadine


No garnish

—John Deragon, Summer 2007

SOUTHSIDESean Muldoon reckons it’s unlikely that this cocktail was named after Chicago’s Southside gang,which focused on selling beer during Prohibition.

2 oz. Plymouth Gin.75 oz. Lemon Juice.75 oz. Simple Syrup

4 Mint Leaves

Muddle the simple syrup and mint

Add everything else, then shake with ice and finestrain into a chilled coupe

No garnish


SOUTH SLOPEAt the time he created this cocktail, Michael was living in Brooklyn’s South Slope.

.75 oz. Beefeater Gin

.75 oz. Aperol

.75 oz. Lillet Blanc.5 oz. Marie Brizard Orange Curaçao.5 oz. Lemon Juice



—Michael Madrusan, Summer 2007

SPICE MARKETThis ode to the East combines unpasteurized sake with master distiller Desmond Payne’sgrapefruit, sencha, and green tea-accented gin.

2 oz. Masumi Arabashiri Sake1 oz. Beefeater 24 Gin

1 barspoon John D. Taylor’s Velvet Falernum


Garnish with a spritz of diluted Aftel Clove Essence

—Nate Dumas, Spring 2009

STAGGERACGeorge T. Stagg is part of Buffalo Trace’s acclaimed Antique Collection of American Whiskies.The rare, unfiltered, barrel-proof whiskey tops the charts at a whopping 70% ABV.

2 oz. George T. Stagg Bourbon3 dashes Peychaud’s Bitters2 dashes Angostura Bitters

1 Sugar Cube

Muddle the sugar cube and bitters into a paste

Add everything else, then stir with ice and strain into a chilled, Edouard Absinthe-rinsed rocks glass

Twist a lemon peel over the surface of the drink and discard


STATESMANErick created this clean, sophisticated cocktail to sip while exchanging witty commentary.

2 oz. Beefeater 24 Gin.5 oz. Rothman & Winter Orchard Pear

1 barspoon Green Chartreuse1 dash Regan’s Orange Bitters



—Erick Castro, San Francisco, 2008

ST. RITAThis drink was first served to the Zwack family in Budapest using Sandor Zwack’s Plum Palinka, adistillate of handharvested wild fruit bottled in small quantities.

1.5 oz. Clear Creek Plum Brandy.75 oz. Lime Juice

.5 oz. Zwack

.5 oz. Honey Syrup

Shake with ice and strain into a chilled egg coupe


Garnish with a spritz of Marivani lavender essence and an edible orchid


SWISS MISTThis grapefruitaccented silver gin sour is finished with a mist of Absinthe Suisse Blanche, distilledin the Val-de-Travers region of Switzerland, where absinthe traces its roots.

2 oz. Plymouth Gin.75 oz. Lemon Juice.75 oz. Grapefruit Syrup

1 Egg White


Garnish with a spritz of Kubler Absinthe


Grapefruit Syrup24 oz. Simple Syrup

3 White Grapefruits

Remove zest from grapefruits (using a Microplane)

Combine the grapefruit zest with the simple syrup in a nonreactive container. Infuse for 10 minutes atroom temperature



SWOLLEN GLANDA subtle twist on Harry McElhone’s famous Monkey Gland Cocktail, published in Harry’s ABC ofMixing Cocktails in 1922.

2 oz. Berkshire Mountain Distillers’ Greylock Gin.5 oz. Orange Juice

.25 oz. Yellow Chartreuse4 dashes Peychaud’s Bitters

Shake with ice and fine-strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

Garnish with a cucumber ribbon on a pick

—Jim Meehan and Lydia Reissmueller, Fall 2009

TALBOTT LEAFGerry Corcoran created this bourbon-based Champs Élysées– Clover Leaf mashup named afterthe Talbott Tavern, an 18thcentury public house located in the center of Bardstown, Kentucky.

2 oz. Old Grand-Dad Bonded Bourbon.75 oz. Lemon Juice

.5 oz. Green Chartreuse.25 oz. Cynar

1 barspoon Bonne Maman Strawberry Preserves7 Mint Leaves (reserve 1 for garnish)

Muddle 6 mint leaves and the Cynar


Garnish with a mint leaf


TAO OF POOHWinnie the Pooh had a welldocumented love affair with honey. The combination of these fouringredients is a meditation on how the flower begets the bee’s nest’s sweet reward.

2 oz. Liquiteria Coconut Water1.5 oz. 42 Below Manuka Honey Vodka.25 oz. Galliano L’Autentico

2 dashes The Bitter Truth Lemon Bitters


No garnish


THERE WILL BE BLOODJohn named this sour after Paul Thomas Anderson’s gruesome tale of greed and ambition, set inthe Wild West when bourbon was king.

2 oz. Old Grand-Dad Bonded Bourbon.75 oz. Godiva Original Liqueur.75 oz. Blood Orange Juice



—John deBary, Winter 2008

TIPPERARY COCKTAILThis recipe shows up in Robert Vermeire’s Cocktails: How to Mix Them as a gin-based sour withgrenadine, orange juice, sweet vermouth, and mint.

2 oz. Black Bush Irish Whiskey1 oz. Carpano Antica Sweet Vermouth

Stir with ice and strain into a chilled, Green Chartreuse-rinsed coupe

No garnish


TI-PUNCHEd Hamilton, who exports rhum from Martinique, is largely responsible for importing thisCaribbean classic to the United States.

2 oz. Neisson Rhum Réserve Spéciale1 barspoon Martinique Sugar Cane Syrup

1

Lime Disc(silver dollar-size twist cutstraight off the side of a lime toretain flesh with the peel)

Squeeze the lime disc on both sides (to express the oil from the peel and juice from the flesh) into achilled rocks glass

Add everything else and top with pebble ice. Swizzle, then top with more pebble ice and swizzleagain

No garnish

—Ed Hamilton, Rums of the Eastern Caribbean, 1997

TOM COLLINSThis cocktail was named after John Collins, a waiter at Limmer’s Hotel in London, who wasfamous for his gin punch.

2 oz. Hayman’s Old Tom Gin.75 oz. Lemon Juice

.5 oz. Simple Syrup


Top with 2 oz. club soda and garnish with a lemon wedge


TOMMY’S MARGARITAJulio Bermejo created this modern Margarita variation named after his family’s SanFranciscobased Mexican restaurant, Tommy’s.

2 oz. L & J Blanco Tequila1 oz. Lime Juice1 oz. Agave Syrup


No garnish

—Julio Bermejo, San Francisco, 1987

TRIBOROUGHThe Triborough is a twist on the Remember the Maine cocktail that Nate added to the list ofcocktails named after New York City.

2 oz. Wild Turkey Rye Whiskey.5 oz. Clear Creek Kirschwasser.5 oz. Punt e Mes.5 oz. Amaro Ciociara


Stir with ice and strain into a chilled rocks glass


—Nate Dumas, New York, 2009

TRIDENT

In his Essential Bartender’s Guide, Robert Hess says this drink “reflects my penchant for slightlyobscure products not normally found in bars.”

1.5 oz. Krogstad Aquavit1.5 oz. Lustau Manzanilla Sherry.75 oz. Cynar

2 dashes Fee Brothers Peach Bitters



—Robert Hess, Seattle, 2002

T & TThe name is short for tequila and tamarind, two of the primary forms of airconditioning whereLópez grew up, in Mexico.

1.5 oz. Tamarind Purée1 oz. Siembra Azul Blanco Tequila1 oz. Sombra Mezcal

.5 oz. Bénédictine2 dashes Angostura Bitters



—Euclides López, Spring 2009

Tamarind Purée48 oz. Water13 oz. Peeled Tamarind

Add the peeled tamarind to a pot filled with the water and boil over high heat for 15 minutes. Removefrom heat. While the mixture is still warm, strain it through a china cap using the back of a spoonto force as much of the tamarind through the strainer as possible.

Store in a squeeze bottle in the refrigeratorYield: approx. 32 oz.

TUXEDOThe tuxedo’s roots can be traced back to the Tuxedo Park Club, in New York’s Ramapo Mountains,where the sporty look became all the rage.

2 oz. Plymouth Gin1.5 oz. Dolin Dry Vermouth.25 oz. Luxardo Maraschino Liqueur


Stir with ice and strain into a chilled, Vieux Pontarlier Absinthe-rinsed coupe

Garnish with a lemon twist and a cherry


UP TO DATEEnsslin calls for Sherry Wine in the recipe, leaving the style open for interpretation. While anOloroso would work nicely, Manzanilla lends vibrant salinity and bracing acidity.

2 oz. Wild Turkey Rye Whiskey.75 oz. Lustau Manzanilla Sherry

.5 oz. Grand Marnier2 dashes Angostura Bitters




VACCARIThis cocktail, named after the creator of Galliano, should be recommended to someone craving aspirituous drink on a hot summer day.

1.5 oz. Chamomile-Infused CompassBox Asyla Blended Scotch Whisky

.75 oz. Dolin Dry Vermouth.5 oz. Galliano L’Autentico

1 dash The Bitter TruthGrapefruit Bitters1 dash The Bitter Truth Lemon Bitters

Stir with ice and strain over a large cube into a chilled rocks glass


—Naren Young, New York, 2010

Chamomile-Infused Compass BoxAsyla Blended Scotch Whisky

1 750-ml bottle Compass Box Asyla

.5 oz. In Pursuit of TeaChamomile Flowers

Combine the tea with the whisky in a nonreactive container. Infuse for 20 minutes


VAUVERT SLIMVauvert was home to a Carthusian monastery where Francois Hannibal d’Estrees presented themonks with a manuscript containing a recipe for “elixir of long life” in 1605.

2 oz. Grapefruit Juice1 oz. Green Chartreuse

.5 oz. Lime Juice

7 Mint Leaves(reserve one for garnish)

1 Egg White

Muddle 6 mint leaves with the lime juice

Add everything else, then dry-shake. Shake with ice and fine-strain into a chilled, Laphroaig 10-Year-Old Single Malt Scotch-rinsed egg coupe

Garnish with a mint leaf

—Ryan Noreiks, Brisbane, 2009

VELVET CLUBJane spiked L. V. Battersby’s Velvet Glove cocktail, from the Café Royal Cocktail Book (1937),with a splash of PDT’s “club” soda: Moët Imperial Champagne.

1 oz. Hine V.S.O.P. Cognac.5 oz. Lillet Blanc

.5 oz. Marie Brizard WhiteCrème de Cacao



No garnish


VESPERThis Martini hybrid, named after Bond’s love interest in Casino Royale, is largely culpable for ageneration of imbibers thinking that spirituous drinks should be shaken, not stirred.

2.25 oz. Plymouth Gin.75 oz. Belvedere Vodka

.5 oz. Lillet Blanc



—Ian Fleming, Casino Royale, 1953

VIEUX MOTThe release of St. Germain Elderflower Liqueur in the early half of 2007 was followed by a frenzyof new cocktails employing it all over the country.

1.5 oz. Plymouth Gin.75 oz. Lemon Juice


.5 oz. Simple Syrup


No garnish

—Don Lee, Fall 2007

VIEUX CARRÉAccording to Arthur, “This is the cocktail that Walter Bergeron, head bartender of the HotelMonteleone cocktail lounge, takes pride in mixing.”

1 oz. Sazerac 6-Year-Old Rye Whiskey1 oz. Hine V.S.O.P. Cognac1 oz. Carpano Antica Sweet Vermouth

.25 oz. Bénédictine1 dash Angostura Bitters1 dash Peychaud’s Bitters


No garnish

—Stanley Clisby Arthur, Famous New Orleans Drinks, 1937

WARD EIGHTWhether or not the Ward 8 was created at the Locke-Ober Café in Boston’s eighth ward tocelebrate the victory of Democrat Martin Lomasney in 1896 or not, politics have always been partof cocktail culture.

2 oz. Rittenhouse Bonded Rye Whiskey.5 oz. Lemon Juice.5 oz. Orange Juice

.25 oz. Simple Syrup1 barspoon Al Wadi Pomegranate Molasses


No garnish

—The Cocktail Book: A Sideboard Manual for Gentleman, 1913

WATER LILYThis drink was served to a dear friend of Richard’s whose middle name is “Lily.”

.75 oz. Plymouth Gin

.75 oz. Rothman & WinterCrème de Violette

.75 oz. Cointreau

.75 oz. Lemon Juice



—Richard Boccato, New York, 2007

WEESKIDavid wanted to make Manhattans, but was out of rye, so he grabbed a bottle of Jameson’s 12-year-old and reached for Lillet Blanc instead of sweet vermouth.

2 oz. Jameson 12-Year-OldIrish Whiskey

.75 oz. Lillet Blanc.5 oz. Cointreau




—David Wondrich, New York, 2003

WELLINGTON FIZZNamed after a coastal town on New Zealand’s northern island, this fizz marries the classicAmerican Ramos Gin Fizz with a “kiwi” delicacy: passion fruit pavlova.

2 oz. 42 Below Kiwi Vodka1 oz. Heavy Cream

.75 oz. Lime Juice.5 oz. Boiron Passion Fruit Purée.5 oz. Kassatly Chtaura Orgeat

1 Egg White

Dry shake, then shake with ice and strain into a chilled Collins glass

Top with 1 oz. club soda and garnish with 3 spritzes of diluted Aftel Bergamot Essence

—Sean Hoard, Spring 2010

WHISKEY SMASHAccording to Dale, “I created this drink at the Rainbow Room, where I served it to folks whoproclaimed they would never drink whiskey.”

2 oz. Rittenhouse Bonded Rye Whiskey3 Lemon Wedges

.75 oz. Simple Syrup6 Mint Leaves (plus 1 Mint Sprig for garnish)

Muddle the lemon wedges, mint leaves, and simple syrup

Add the rye, then shake with ice and fine-strain into a chilled rocks glass filled with ice


—Dale DeGroff, New York, 1999

WHITE BIRCH FIZZJohn created this drink at his childhood home on White Birch Lane for his mother who loves gin.

1.5 oz. Plymouth Gin.75 oz. Lemon Juice

.5 oz. Strega

.5 oz. Rothman & Winter Orchard Apricot1 Egg White

Dry-shake, then shake with ice. Strain into a chilled Collins glass

Top with 2 oz. club soda and garnish with a spritz of Suze

—John deBary, Fall 2009

WHITE LADYYou can still order McElhone’s creation at Harry’s New York Bar in Paris from one of the bar’sold-school, whitecoated barmen.

2 oz. Beefeater Gin.75 oz. Cointreau.75 oz. Lemon Juice.25 oz. Simple Syrup

1 Egg White


No garnish


WHITE NEGRONIWayne Collins created this aperitif for Nick Blacknell, who brought him a bottle of Suze toprepare drinks with before a dinner in Bordeaux.

2 oz. Plymouth Gin1 oz. Lillet Blanc

.75 oz. Suze



—Wayne Collins, London, 2002

WIDOW’S KISSGeorge Kappeler penned Modern American Drinks while serving as head bartender at the HollandHouse, one of the finest hotels in New York City at that time.

2 oz. Laird’s Bonded Apple Brandy.25 oz. Yellow Chartreuse.25 oz. Bénédictine



No garnish

—George Kappeler, Modern American Drinks, 1895

WITCH’S KISSThis tequilabased ode to Kappeler’s Widow’s Kiss relies on saffronhued Strega in place of YellowChartreuse and apple butter in place of Bénédictine.

2 oz. José Cuervo Platino Tequila.75 oz. Lemon Juice

.5 oz. Strega1 barspoon Red Jacket Orchards Apple Butter




WOOLWORTHThis drink is named after the Woolworth Building, once the tallest building in New York City.

2 oz. Compass Box Asyla Blended Scotch Whisky1 oz. Lustau Manzanilla Sherry

.5 oz. Bénédictine2 dashes House Orange Bitters




WRONG AISLEFruit vinegars or shrubbs, as they were called a century ago, work just as well in cocktails as theydo in food preparation.

2 oz. Laird’s Bonded Apple Brandy1 oz. Lillet Rouge

.25 oz. Quince Shrubb (Huilerie Beaujolaise Vinaigre de Coing)1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Stir with ice and strain into a chilled, St. Germain-Elderflower Liqueur rinsed coupe

Garnish with an apple fan dusted with nutmeg


ZOMBIE PUNCHTiki bar owners like Donn Beach went through a lot of trouble to keep their recipes a secret: onlythe most trusted staff members knew the full recipes, which were batched secretly and given to thebartenders on the front line to mix out of numbered bottles.

1.5 oz. Appleton Estate Reserve Rum1.5 oz. Bacardi 8 Rum

1 oz. Lemon Hart Overproof Rum.75 oz. Lime Juice


.5 oz. Trader Tiki’s Don’s Mix1 barspoon House Grenadine

1/8 tsp. Vieux Pontarlier Absinthe


Shake with ice and strain into a chilled tiki mug filled with pebble ice


—Don the Beachcomber, 1934

HOT DOGS

A night at PDT wouldn’t be complete without the hot dogs we serve through two small metal doorsthat connect the Crif Dogs counter to PDT. These recipes reveal the secret toppings of a few of ourloyal customers who also happen to be some of the best chefs in the world: Wylie Dufresne of WD-50, David Chang of Momofuku, and Daniel Humm of Eleven Madison Park, among others. Here, too,are some Crif Dog specialties, like the John John Deragon.

HUMMERCrif Dogs/PDT is across the street from an Israeli grocery store called Holyland Market anddown the block from the Hummus Place. It was inevitable, we think, that our hot dogs would wantto get in on the chickpea action.

Oil for frying8 Vegetarian Hot Dogs, cut in half lengthwise8 Hot Dog Buns

1 8- or 10-oz. Container Hummus16 Israeli Cucumber Pickles, sliced in half lengthwise

½ cup or so Israeli Pickled Hot Peppers, sliced crosswise into 1/8-inchthick discs

1. Heat a griddle or wide skillet (preferably cast iron) over medium-high heat. After a minute, slick itwith oil. Arrange the dogs, cut side down, on the cooking surface and cook until browned andcrisped, about 5 minutes.

2. Build the hot dog: Reunite griddled dog halves so the dog looks whole again. Nestle it into a bunand schmear it with a heaping tablespoon of hummus. (At the restaurant, we put the hummus in asqueeze bottle and zigzag it on.) Arrange the sliced pickles between the dog and the bun: theyshould flank it like Secret Service agents. Scatter sliced pickled peppers over the top—enough togive the dog a kick, but not so much that they hide the hummus from view. Serve at once.

Note: For the hummus, Sabra, a widely available brand, is what we use. The Israeli cucumber picklesare from Kvuzat Yavne Food Products, a kibbutz that makes pickled products in the Holy Land,but any small, dense, smoother-skinned pickles will do. And the pickled peppers from Israelistores have a hot pepper kick, but won’t give anyone heartburn. If you don’t have access to aMiddle Eastern grocery, any Italian or Italian-American brand of pepperoncini should do thetrick.

For 8

JOHN JOHN DERAGONOil for frying

8 Thumann’s Franks (or other fryer-ready dog)8 Hot Dog Buns

4 oz. Cream Cheese, preferably at room temperatureEverything Bagel Spice

4 Scallions, thinly sliced (green and white parts)

1. If you’ve got the toppings ready, all you need are some fried dogs: Add 2 or 3 inches of oil to adeep-ish pot. (A deeper pot—like something you’d make soup in, instead of a skillet, will keep theoil contained if it bubbles up during frying.) Heat the oil over medium-high heat until athermometer shows it to be 375°F. Use a slotted spoon to lower your hot dogs into the oil. Fry themin batches—two at a time is ideal; four at once is the max—for 5 to 7 minutes, until they’rebrowned in parts, blackened in others. Remove them to a plate lined with paper towels and letthem rest for a minute before dressing them.

2. Build the John John Deragon: Open the bun and spread 1 to 2 tablespoons worth of cream cheesealong one side. Sprinkle enough Everything Bagel Spice over the cream cheese to fully encrust it.Place the deep-fried frank into the bun, being careful to not make a mess with the cream cheese andeverything bagel seeds. (The spiced cream cheese should only be on one side of the dog.) Scatter alarge pinch of scallions over the dog and serve hot.

For 8

John Deragon recommends buying a few everything bagels, being particularly rough with the bagon the way home from the bagel store, dumping out the resulting crumbs when you get home andusing those. Failing that, make this.

Everything Bagel Spice¼ cup Sesame Seeds¼ cup Dehydrated Onion (might be sold as “dried” or “sliced” too)¼ cup Dehydrated Garlic (ditto. Finely chop the garlic if it comes in big pieces.)

2 Tbsp. Kosher Salt2 Tbsp. Poppy Seeds

Combine all ingredients in a heavy-bottomed skillet. Heat over medium heat and toast, stirringregularly at the beginning and constantly at the end, for 7 to 10 minutes—until the garlic andsesame are turning gold and the aroma of just-toasted bagel starts to fill the kitchen. Do not let themixture burn or blacken. Cool and store in an airtight container away from the light.

Makes about 1 cup, enough for a lot of hot dogs

TATER TOTS WITH CHEESE AND JALAPENOSOil for frying

1 bag Ore-Ida Tater Tots½ cup Cheez Whiz

2 to 4 Tbsp. Minced Pickled Jalapeños

1. To fry the Tots: Add 2 or 3 inches of oil to a deepish soup pot. Heat the oil over medium-high heatuntil a thermometer shows it to be 375°F. Use a slotted spoon to lower the Tots into the oil. Frythem in batches, a cup or two at a time, for 3 or 4 minutes, until they’re browned and crisp.Remove them to a plate lined with paper towels and let them rest for a minute before serving them.

(To bake the Tots: Crank the oven to 450°F and bake, evenly spaced on one rimmed half sheet bakingpan, for 40 to 50 minutes, until browned, crisped, and piping hot—start tasting Tots every fiveminutes at the 35-minute mark to home in on the exact time for your oven.)

2. Heat the Whiz in the microwave (or in a pan of simmering water, taking all appropriateprecautions) until it’s molten. Stir in the minced jalapeños. Serve hot, with hot Tots. If you’ve got abasket to serve the Tots in, all the better. Ketchup is a recommended accompaniment.

For 2 to 4

CHANG DOG8 slices Bacon

(the longer the bacon, the better)

8

Thumann’s Franks(or other fryer-ready dog)ToothpicksOil for frying

8 Hot Dog Buns2 cups Momofuku Napa Cabbage Kimchi, puréed

1. Wrap the bacon around the hot dogs—the fatty pink and white of the belly meat should shroud thedog like stripes on a barber’s pole. Pin the bacon with toothpicks at both ends, and leave as muchof the toothpicks sticking out as possible—they'll remind you to never, ever, ever serve anyone adeep-fried toothpick.

2. Fry the dogs: Add 2 or 3 inches of oil to a deepish pot. Heat the oil over medium-high heat until athermometer shows it to be 375°F. Use a slotted spoon to lower your bacon dogs into the oil. Frythem in batches—two at a time is ideal; four at once is the max—for 5 to 7 minutes, until they’rebrowned in parts, blackened in others. Remove them to a plate lined with paper towels and letthem rest for a minute before dressing them.

3. To serve: Nestle the dog into a bun, spoon about ¼ cup kimchi over the dog, and serve hot.

For 8

You' ll be able to find all the ingredients for this recipe at a Korean grocery. When buying thesalted shrimp, tell the salesperson that you’re making kimchi if he acts confused.

Momofuku Napa Cabbage Kimchi1 head Napa Cabbage, about 3 pounds, discolored or loose outer leaves discarded2 Tbsp. Kosher Salt

½ cup plus 2 Tbsp. Sugar20 Garlic Cloves, peeled

20 Slices PeeledFresh Ginger

½ cup Kochukaru (Korean red pepper flakes)¼ cup Fish Sauce¼ cup Usukuchi Soy Sauce2 tsp. Salted Shrimp½ cup 1-inch Pieces Scallion, greens and whites½ cup Carrot, cut or shredded into matchsticks

1. Cut the head of Napa cabbage in half, then cut the halves crosswise into 1–inch pieces. Put thecabbage in a medium mixing bowl and toss with the salt and 2 tablespoons of the sugar. Cover thebowl with plastic wrap and put it in the fridge overnight.

2. Combine the garlic, ginger, chili powder, fish sauce, soy sauce, shrimp, and remaining ½ cup sugarin a food processor or powerful blender. Purée. If it’s very thick, add water 1/3 cup at a time untilthe brine is just thicker than a creamy salad dressing but not a sludge.

3. Stir in the scallions and carrots. Drain the cabbage and add it too. Cover and refrigerate. Thekimchi will be tasty after 24 hours; it will be better in a week and at its prime in 2 weeks (theKimchi we use at PDT is 2 weeks old). It will grow incrementally stronger and funkier; it will stillbe good for a month or two—or longer, if you’re Korean.

Makes about 3 pints

MASON DOGHuitlacoche is a fungus that grows on corn. It’s black and funny-looking, but delicious, and theEnglish translation you see on cans and frozen packages is unforgettable: “corn smut.” Corn smutis what flavors and colors the coating of this deep-fried dog-on-a-stick. If using the frozenversion, be sure to thaw it first; if using canned, you are good to go. Amador Acosta, who helpeddevelop this dog when he worked for Sam Mason at Tailor, calls it the “Aztec idea of a sacredcorndog.”

2 cups Fine Yellow Cornmeal1 cup All-Purpose Flour

2 Tbsp. Salt1/8 tsp. Cayenne Pepper

½ tsp. Baking Powder1/8 tsp. Baking Soda

1 cup Puréed Huitlacoche2 cups Milk

Water, as needed Oil for frying8 Wooden Skewers8 All-Beef Franks

1. Combine all the dry ingredients in a large mixing bowl and stir well with a fork until the mixturelooks close to homogeneous. Add the corn smut, and then, stirring, pour in the milk. Add additionalwater as needed to thin the batter—it should be like just poured concrete, ready to be written in.

2. Time to batter and fry: Add oil to a deep-ish pot until it’s … deep. The pot should be deep enoughto submerge the battered dog with the skewer stick out of the oil, but there should be three inches ofclearance. If you can get the dogs submerged most of the way, use a long-handled spoon to “baste”the unsubmerged batter with boiling fryer oil. Be careful.

3. Heat the oil over medium-high heat until a thermometer shows it to be 375°F. Skewer a dog anddip it in the batter, and get a nice thick jacket on it. Transfer it carefully to the oil and fry for 7 to 8minutes until almost black. Remove to a plate lined with paper towels and let rest for a fewminutes before serving.

For 8

WYLIE DOGWylie Dufresne took one of his restaurant’s classics—“pickled beef tongue, fried mayonnaise,onion streusel,” a modernist/ deconstructed homage to childhood memories of the tonguesandwiches with lettuce, tomato, and mayo that his dad used to serve at his Rhode Island sandwichshop—and recast it as a hot dog. Low country to high country and back again. Wylie’s in thebusiness of blowing minds at WD-50. Fried mayonnaise was one of his first inventions/ creationsthat really got people talking.The story with it is this: you’re making a gel with gelatin. By adding the low acyl gellan (a gum),you’re making it so that it is a gel that can be heated. Then, by puréeing the mayo in step 4, you’remaking a gel with a fluid, pourable texture. In the end, you’ve got your hands on what Wylie wouldtell you is a “thermoirreversible fluid gel.” But when you bite into the finished product, it explainsitself: fried mayonnaise.

* Note: Wylie demonstrated that it is easy to pour neatly from a vessel with a defined lip andnearly impossible to do so from one without. This is important because you need to pour hot oil inthis recipe, and spilling hot oil everywhere is a terrible, terrible idea. Find a small saucepan witha lip to heat your oil, or come up with a suitable and safe approach on your own.

Oil for frying8 Thumann’s Franks (or other fryer-ready dog)

8 Hot Dog Buns½ cup Tomato Molasses (see Buona Notte recipe)8 logs Fried Mayonnaise

about 1 cup Finely Shredded Iceberg Lettucescant ¼ cup Dehydrated Onions (Wylie likes the Just Tomatoes brand)

1. Add 2 or 3 inches of oil to a deep-ish pot. Heat the oil over medium-high heat until a thermometershows it to be 375°F. Use a slotted spoon to lower your hot dogs into the oil. Fry them in batches—two at a time is ideal; four at once is the max—for 5 to 7 minutes, until they’re browned in parts,blackened in others. Remove them to a plate (or whatever) lined with paper towels and let themrest for a minute before dressing them.

(Alternately, heat the oil to 350°F and fry one dog and one piece of mayonnaise together at the sametime—the mayo for 4 minutes, the dog for 5 to 7.)

2. Build a Wylie Dog: Tuck the fried dog into a bun and spread a tablespoon or so of tomato molassesalong it. Lay the fried mayo into the molasses, scatter a couple generous pinches of shreddediceberg lettuce over the mayo, and finish with a sprinkle of dehydrated onions.

For 8

Fried Mayonnaise6 gm. Gelatin Sheets

250 ml. Whole Milk3 gm. Gellan (hydrocolloid)

500 ml. Grapeseed Oil2 Tbsp. Mustard1 Tbsp. Lemon Juice

1½ Tbsp. Kosher Salt1 Egg plus 1 Egg Yolk, whisked together

½ cup All-Purpose Flour

½ cup Hot Dog Bun Breadcrumbs or panko crumbs, ground to a fine texture in a spice grinder Oil forfrying

1. Soften the gelatin in 200 milliliters of water and wring out when fully bloomed. Discard water andreserve gelatin.

2. Put the milk in a medium to large pot on the stove. Slowly, slowly rain in the gellan, shearing it intothe milk with a hand blender. Turn the heat on to medium-high and switch from hand blender towhisk: stir constantly as the mixture heats, and until the gellan is fully hydrated. (When is gellan“fully hydrated”? Wylie sez: “You will be able to tell from the texture of the mixture: when gellangum is heated, it swells rapidly at approximately 122°F to form a thick, pasty suspension. Withcontinued heating, the suspension loses viscosity suddenly at approximately 194°F, signifyingcomplete hydration.”)

3. Meanwhile, in a separate small saucepan (preferably one with a lip or a spout*) heat the grapeseed

oil to 210°F. Dissolve the gelatin in hot milk mixture, stirring. Slowly whisk in hot oil, being verycareful to add only a little at a time. (Note that you are doing what your Home Ec teacher told younot to do: adding hot oil to hot water. Boil-overs and napalm splashes are real dangers. Workcarefully.)

4. Once all the oil has been incorporated—the “mayonnaise” will look like oily Miracle Whip—whisk in the mustard, lemon juice, and salt. Switch back from the whisk to the hand blender, turnoff the heat, and purée the mayo until it’s super creamy.

5. Pour it into a 6×6 brownie pan and allow to cool and set. (It will be firmer than, but similar to, thetexture of Jell-O.)

6. Cut the mayonnaise into sticks 43/2 inches long and ½ inch thick. Handle them gently: they will bedelicate.

7. Breading time: Set out three shallow bowls, one for the eggs, one for the flour, one for the hot dogbreadcrumbs. Working carefully, dredge the mayo sticks in the egg, then a light dredging in theflour, then the egg again, then give them a good roll in the bread crumbs, so they’re almost tubular.Repeat for the remaining mayonnaise. (You can freeze the mayonnaise for weeks or months at thisstage. If you do so, defrost it for at least 10 or 15 minutes before frying.)

8. Fry the mayonnaise: Add 2 or 3 inches of oil to a deep-ish pot. Heat the oil over medium-high heatuntil a thermometer shows it to be 350°F. Use a slotted spoon to carefully lower your mayonnaisesticks into the oil one at a time. Fry them in small batches, or fry one dog and one stick of mayo at atime. The mayo takes around 4 minutes. The insides—the mayonnaise—should ooze; the crumbswill probably be a touch browner than golden. Remove the fried mayonnaise to a plate lined withpaper towels and let them rest for a minute or three before serving them.

Makes 25 sticks

Hot Dog Bun Breadcrumbs

Separate the halves of the hot dog buns that are destined to become crumbs and arrange them in asingle layer on a baking sheet. Put into a super low oven – 200 °F or less, or even throw them inat the end of a night of cooking and pull them out the next morning. Put the desiccated buns into afood processor and process them into fine, sandy crumbs. The crumbs can be stored, sealed andaway from the light, almost indefinitely.

Tomato Molassessmall can (6 oz., 170 gm.) Tomato Paste

½ cup Molasses6 Tbsp. Butter

¼ cup WaterSalt and Sherry Vinegar to taste

Combine the tomato paste, molasses, butter, and water in a small saucepan and heat them overmedium-low heat just until the butter melts. Stir the contents of the pan together, then transfer to ablender. Blend for 1 minute or so, until the mixture is smooth and even, then season with pinchesof salt and splashes of vinegar, blending and tasting after each addition. Store, covered, in therefrigerator.

Makes about 16 ounces

HUMM DOG8 slices Bacon (the longer the better)

8

Thumann’s Franks(or other fryer-ready dog)ToothpicksOil for frying

8 Potato Buns (or, failing that, brioche)Truffle Mayonnaise

½ lb. Gruyère Cheese, shreddedCelery Relish

1. Heat the oven to 300°F. Wrap the bacon around the hot dogs and pin it with toothpicks at both ends.

2. Fry the dogs: Add 2 or 3 inches of oil to a deepish pot. Heat the oil over medium-high heat until athermometer shows it to be 375°F. Use a slotted spoon to lower your bacon dogs into the oil. Frythem in batches—two at a time is ideal; four at once is the max—for 5 to 7 minutes, until they’rebrowned in parts, blackened in others. Remove them to a plate lined with paper towels and letthem rest for a minute before dressing them. Toast the potato buns while the dogs are frying—notmore than a couple minutes; the buns should be lightly crisped but still moist. When the buns aretoasted, turn on the broiler.

3. Smear the buns with truffle mayonnaise, about a tablespoon per bun. Nestle the bacon dogs into thebuns as you arrange the dogs on a baking sheet. Scatter each of the dogs with cheese. Flash underthe broiler for a few moments, just until the cheese melts. Remove, and finish each with atablespoon of relish. Serve at once.

For 8

Celery Relish1 Tbsp. Yellow Mustard Seeds½ cup White Vinegar

4 Half-Sour Pickles1 Smallish Celery Root, peeled

2 ribs Celery2 Tbsp. White Balsamic Vinegar2 Tbsp. Sherry Vinegar

1. Toast the mustard seeds in a heavy-bottomed skillet over medium heat for 4 or 5 minutes.Meanwhile, bring the white vinegar to a boil in a separate saucepan. Once the mustard seeds aretoasted, pour the vinegar over them, and then decant the seeds and vinegar into a bowl. Leave tocool while you prepare the vegetables.

2. Cut the pickles, celery root, and celery all into brunoise—tiny, perfect squares 1/16 of an inch oneach side. Keep the celery root separate.

3. Bring a large pot of water to a boil on the stove and salt it well. Fill a mixing bowl with coldwater and ice. Blanch the celery root in the boiling water for one minute, then use a fine-meshedstrainer to scoop it out. Plunge the strainer into the ice bath. Remove once cool, and drain.

4. Toss the vegetables and mustard seeds together in a mixing bowl, then add the vinegars and mixagain. Taste and add salt if needed. Store covered, in a pint container in the refrigerator.

Makes about 1 pint

We wouldn’t blame you for stirring your chopped truffle into some Hellmann’s or Kewpie andcalling it a day. Thankfully, we have Daniel Humm’s kitchen staff, who were awarded four starsfrom the New York Times, to prepare it for us when the dog is on the menu.

Truffle Mayonnaise15 oz. Canola Oil

2 Egg Yolks

1 oz. Chopped Black TruffleJuice of half a lemon

1 large pinch Kosher Salt1 dash Truffle Oil

In a big mixing bowl, whisk the oil very slowly into the egg yolks until the emulsion is creamy and

white. Add the chopped truffle and season to taste with the salt, lemon, and truffle oil.

Makes about 1 pint

SPIRITS PRIMER

PDT is a small bar with a cocktail program that requires a wide variety of spirits. We feature a hand-picked selection of brands that are benchmarks of quality in their category, along with classicfortified wines, aperitifs, bitters, and liqueurs. There are many fabulous products we love but don’thave room to stock.

All the spirits used to prepare cocktails in this book are listed in their proper category, which isannotated to provide the reader with general information about each product’s provenance andproduction process. Some categories are localized, tightly regulated, and easy to summarize, whileothers are not, making them difficult to group together.

I’ve attempted to use U.S. and E.U. Standards of Identity sparingly and spend more time describingwhat a category is and less on what it isn’t or can’t be by law. This primer was written with PDT’scocktail program and spirits selection in mind and is not a comprehensive overview of distilledspirits. The omission of a product or subcategory is not a reflection of my opinion of a particularbrand.

The categorical descriptions presuppose a basic understanding of fermentation, distillation, and agingtechniques, in addition to a familiarity with the terms used to describe and evaluate spirits andfortified wines. Thanks to the growing interest in fine spirits, there are a plethora of resources in theBartender’s Library that provide this information, so the focus here is on the spirits we stock.

It’s important to note that many of the finest spirits we stock at the bar are not listed here or in therecipe section, due to their prohibitive cost. This by no means precludes preparing drinks with them:you should mix with the highest-quality ingredients you can afford.

VODKA

Vodka, which means “little water” in Russian and Polish, is distilled from a fermented mash of anastounding array of natural materials, including rye, wheat, potatoes, barley, grapes, tree sap, milk,and corn. The quality of the grain, the skill of the distiller, the purity of the water, and the particularfiltration process used all determine the aroma, texture, body, and flavor of the final product. Mostmodern vodkas are column-distilled. Demineralized water is added to reduce the alcoholic strengthto between 37.5 and 50 percent. The spirit is then filtered with activated charcoal, but diamond andsand are also used. Following fermentation, distillation, and filtration, the vodka is bottled. Westernproducers typically distill and filter as much flavor from the base material as possible, and EasternEuropean producers tend to preserve more of the grain base’s character, although this distinction isblurring. Many producers round the rectified spirit with a small quantity of sugar to add body anddisguise coarse distillates.

Absolut 100 • Belvedere • Heart of the Hudson • Karlsson’s • Smirnoff Black

Flavored VodkaFlavored Vodka isn’t a recent invention. Before the continuous still was patented, in the 19th century,Eastern European distillers spiced their potdistilled vodkas with herbs, seeds, and berries orsweetened them with honey to mask impurities and, in their view, endow medicinal value. Nowadays,the best flavored vodkas are produced by infusing fresh ingredients, macerating and redistilling them,adding them as a spirit-based tincture, or, in the worst cases, by adding artificial flavor through acold-compounding process.

42 Below Kiwi • 42 Below Manuka Honey • Hanger One Buddha’s Hand

GIN

Gin, an anglicism of genever, the Dutch word for juniper, is made by flavoring a neutral grain spiritwith juniper and other botanicals, such as orange peel and lemon peel, coriander, angelica, orris root,cardamom, grains of paradise, cubeb berries, almonds, and cassia bark. English gin evolved fromDutch genever into three prominent styles (in chronological order): Plymouth, Old Tom and LondonDry. After years of declining sales beginning in the 1960s, the release of non-juniper-dominant gins,beginning with Bombay Sapphire in 1987, has renewed consumer interest in the category.

GeneverGenever, is produced in three styles: jonge, oude, and korenwijn. Genever distilled from grain only islabeled graanjenever. Jonge genever, introduced in the 1950s, contains more grain than malt andresembles modern vodka. Oude genever is produced by blending malt wine, an aromatic pot- andcolumn-distilled concentrate from rye, wheat, barley, and sometimes corn with a highly rectifiedspirit and a botanical distillate prepared with juniper, angelica, coriander, licorice, and hops.Korenwijn (“cornwine”) is an 18thcentury style genever that is traditionally matured in used oakcasks and contains between 51 and 70 percent malt wine and no more than 20 grams per liter ofsugar.

Anchor Genevieve • Bols

PlymouthDuring the 18th and 19th centuries, the British Royal Navy stocked Plymouth gin for their crews.Coates & Co. is the only company that still produces Plymouth gin, a protected appellation. Plymouthgin is distilled with seven botanicals in England’s oldest working distillery, according to the original18th-century recipe, and rectified with water from the local Dartmoor reservoir.

Plymouth

Old Tom ginis often described as the link between Dutch genever and London Dry gin; but it’s hard to imagine

what the spirit tasted like, given the variety of recipes and techniques used to produce it during itsheyday in the 19th century. Whether pot-distilled, as it was before the invention of the column still inthe 1820s, or column-distilled, as it was when the technology became available, Old Tom gins wereflavored with juniper and sweetened with sugar. A handful of modern producers offer renditions ofthe early style (Ransom) and the modern, more rectified style (Hayman’s).

Hayman’s • Ransom

London Dry GinEach house, which need not reside in London, employs a unique botanical recipe and distillationtechnique. Some distillers add the botanicals and spirit to the kettle, while others suspend thebotanicals over the boiling pot, infusing the steam before it condenses. By law, no artificial flavoringis permitted and nothing can be added after distillation except spirit of the same standard, water and.5 gram of sugar per liter.

Beefeater • Beefeater 24 • Berkshire Mountain Distillery Greylock • Tanqueray

New Western Dry GinNew Western Dry Gin, a description coined by Aviation Gin founder Ryan Magarian, is a categorythat emerged around the turn of the 21st century, following the success of subtly flavored gins such asBombay Sapphire. New Western producers choose a neutral, not necessarily grain-based, spirit, andtend to work with a handful of botanicals that originate from the region where the gin is distilled.Juniper must remain dominant in all dry gins to achieve definition. Gins of this style allow otherbotanicals to share the spotlight.

Aviation • Hendrick’s

AquavitAquavit production is similar to gin. Caraway, dill, fennel, citrus peel, anise, and other botanicals aremacerated in high-proof neutral spirit, then distilled in a pot still. The resulting distillate is blendedwith a neutral grainor potato-based spirit and bottled or aged in-barrel. Aquavit produced inDenmark and Sweden is traditionally not aged, while Norwegian aquavit, produced from a potato-based spirit, is aged in former sherry casks.

Krogstad • Linie

SUGARCANE SPIRITS

The history of rum follows sugarcane’s momentous journey from Asia to Africa and India to Spain.Seventeenth century French, English, Spanish, and Portuguese settlers in the New World broughtunique distilling traditions to the colonies, where settlers cultivated sugarcane and made rum fromfresh-pressed juice or molasses, a byproduct of sugar refining. The character of rum is based on manyfactors, including the type of sugarcane or molasses, the yeast, fermentation time, degree ofrectification, type of still, time spent aging in wood, and use of additives. With few regulationsgoverning the production of rum in place to help classify each style, I’ve grouped our sugarcanespirits into French Rhum and Cachaça produced from fresh-pressed cane, and rums produced frommolasses and sugarcane syrup in the Spanish and English style. I’ve also included a passage aboutIndonesian Batavia Arrack.

Rhum (French)In the French islands, rum is spelled with an h and classified as either Rhum Agricole, distilled fromfermented fresh sugarcane juice, or Rhum Industriel, distilled from fermented molasses. RhumAgricole is unique to the French departments of Martinique, Guadeloupe, and Reunion. It is typicallydistilled in a single-column still and rested in large tanks before bottling. Rhum Vieux Agricole isaged in new and used oak barrels for a minimum of 3 years. Each year, the barrels are topped off withrhum of the same vintage to replenish the up-to-10 percent of the liquid that evaporates due to the hot,humid tropical climate.

Barbancourt Blanc • Barbancourt 8 Year • J.M. Blanc • Neisson Blanc • Rhum Clément V.S.O.P.

Rum (Spanish)Spaniard Don Facundo Bacardi revolutionized rum production in the middle of the 19th century on theisland of Cuba through the use of column distillation, charcoal filtering, yeast cultivation, and selectoak aging. Bacardi’s highly refined, delicate style of rum is generically referred to as the Spanishstyle. White rums produced in this style are column-distilled from molasses and frequently mellowedin oak before being filtered and bottled. Color is not a good measure of a rum’s age, as the color is

often adjusted by adding caramel or, in the case of white rums, removed by carbon filtering. Due tothe lack of laws governing rum production, age statements should be viewed with a dose ofskepticism. Fortunately, rum matures quickly in the hot, humid climates of Central America and theCaribbean. Most aged rums are matured in former bourbon barrels, although Sherry, Cognac, andwine casks are also employed.

Bacardi 8 • Chairman’s Reserve • Flor de Caña Silver Dry • Havana Club 7-Year-Old •Matusalem Gran Reserva • Pampero Aniversario • Ron Zacapa 23 Centenario

Rum (English)English distillers were slow to incorporate the Spanish technology due to prohibitive costs.Consequently, the English market retained a taste for the pungent, estery rums produced in traditionalpot stills from slow-fermented molasses. Column stills were eventually installed in most distilleriesby the 1930s, but many producers continue to blend pot-distilled rum to bolster the flavor profile,especially in Jamaica and Guyana. Regardless of the style, most rum distillers use imported molassesthanks to the consolidation of the sugar industry in the 19th century. Many rums of this style used to beaged in London dock warehouses, but nowadays most are aged where they’re produced in formerbourbon barrels.

Appleton Estate Reserve • Appleton V/X • Banks 5 Island • Cruzan Black Strap • El Dorado 15-Year-Old • Gosling’s Black Seal • Lemon Hart Overproof • Mount Gay Eclipse Amber • Mt. GayEclipse White • Mount Gay X.O. • Myers’s Dark • Smith & Cross • Wray & Nephew Overproof

CachaçaCachaça is a Brazilian spirit distilled from fresh pressed sugarcane juice. By law, it must be bottledbetween 38 and 48 percent A.B.V., with no more than 6 grams of sugar per liter added to each bottle.Production is divided between artisanal cachaças, which are distilled in alembic pot stills, andindustrial cachaças, which are column-distilled and account for the majority of the categories exportsand sales. Aged cachaça is typically matured for a minimum of one year in wooden barrels. Manyartisanal cachaças are not available because they are aged in native Brazilian woods that haven’tbeen approved for use in distilled-spirits production by the U.S. government.

Beleza Pura • Leblon • Mãe De Oro • Sagatiba

Batavia ArrackBatavia Arrack is a sugarcane-based spirit produced from molasses that hails from the island of Javain Indonesia. The earthy quality of Arrack comes from the wild, uncultured yeast strains and the cakesof dried, cooked Javanese rice that are placed in the fermentation tubs to stimulate fermentation.Batavia is the old Dutch colonial name for Jakarta, Indonesia, which was the headquarters of theDutch East India Trading Company during the 17th century. Arrack from Batavia was a popular basefor grogs and punches in the late 18th and 19th centuries and is still used as the base for modernSwedish Punsch.

van Oosten

BRANDY

Brandy, from the Dutch term “brandewijn” (burned wine), refers to the process of distillation inwhich wine is heated in a pot still to produce vaporous alcohol. Brandy encompasses a number ofcategories including grappa, eau de vie, and marc, but generally refers to a distillate made fromfermented fruit, sometimes aged in oak casks, that is traditionally bottled at 40 percent alcohol byvolume.

CognacCognac is named after a town in the Department of Charente, which lies north of Bordeaux and inlandfrom the Atlantic coast of France. Here many of the finest brandies in the world are distilled fromwines made with Ugni Blanc, Folle Blanche, and Colombard grapes, grown in chalky, loam and claysoils. Cognac is double-distilled in a unique pot still called the Charentais alembic. Cognac, by law,is matured in Limousin or Tronçais oak barrels for at least two years. Very Special (V.S.) Cognac isaged for at least two years; Very Superior Old Pale (V.S.O.P.) Cognac is aged for at least four years;and Extra Old (X.O.) Cognac is aged for at least six years. Virtually all Cognac is a blend of brandiesof different ages from one or more of the six demarcated growing regions: Grande Champagne, PetiteChampagne, Borderies, Fin Bois, Bon Bois, and Bois a Terroir.

Hine V.S.O.P. • Martell V.S.O.P. • Pierre Ferrand Ambre • Rémy Martin V.S.O.P

Peruvian PiscoPeruvian Pisco is distilled from the musts of freshly fermented grapes harvested in a subtropicaldesert environment between the foothills of the Andes and the Pacific coast in Peru. Eight grapevarieties are permitted including Quebranta, Molar, Italia, Moscatel, and Torontel. Peruvian pisco ispot-distilled after a long, natural fermentation, then rested for a minimum of three months in neutralvessels: nothing may be added to alter the flavor or appearance. Peruvian pisco is classified in fourcategories: puro, from one grape; aromatic or non-aromatic, depending on the grapes used; MostoVerde, if the grapes are partially fermented; and Acholado, if a mix of aromatic and non-aromaticgrapes is used. All Peruvian pisco is bottled at the proof it comes off the still. No reduction ofalcohol level is permitted in any form.

Barsol Quebranta • La Diablada • Macchu Pisco

ApplejackApplejack, produced from bittersweet cider apples from trees planted by the Pilgrims, was one of thefirst spirits produced in America. Laird & Company, founded in 1780 in Scobeyville, New Jersey, isthe oldest commercial distillery in the country. Laird's produces applejack, a blend of apple brandyand neutral spirit, and a range of apple brandies including a bonded (100-proof) apple brandy thatrequires 20 pounds of apples to produce each bottle.

Laird’s • Laird’s Bonded Apple Brandy

Eau de VieEau de Vie, French for “Water of Life,” refers to the unaged alembic brandies produced from freshfruit. The most famous come from the Alps region of Europe. Types include kirschwasser (cherries),framboise (raspberries), mirabelle (plums), and Poire Williams (pears) Clear Creek Kirschwasser •Clear Creek Pear Brandy • Clear Creek Plum Brandy • Nonino Gioiello • Trimbach Framboise

Brandy de JerezBrandy de Jerez is distilled from wine produced from Airen and Palomino grapes grown in LaMancha, in central Spain. Brandy de Jerez is distilled once using either a traditional copper pot orcolumn still, then aged in 500-liter American oak casks that previously contained sherry. The finalproduct is blended using a complex system known as “Solera,” in which brandies of different agesare blended and labeled as Solera, Solera Reserva, or Solera Gran Reserva grade brandy. SoleraGran Reserva brandy is entirely potdistilled and aged eight years on average.

Gran Duque D’Alba

AGAVE SPIRITS

Historically, agave-based spirits were called vinos de mezcal. The primary distinction betweenmezcal and tequila is the species of agave used, the location of the agave fields, and the process in

which the harvested agaves are roasted. Tequila producers steam or roast the piñas to convert theirstarches to sugar. Mezcal producers roast their piñas underground in stone pits, which gives the spiritan earthy, smoky quality.

TequilaTequila is produced from only one species of agave, the Agave Azul Tequilana Weber, a member ofthe lily (amaryllis) family. The hearts of the agave plants, called piñas, look like gigantic pineapplesand take between 6 and 12 years to fully mature. The piñas are hand-harvested when ripe, trimmed,and steamed or roasted in stone ovens to convert their starch to sugar. The cooked agaves are milled,fermented, and either pot- or column-distilled at least twice. Mexican law states that tequila can beproduced anywhere in the state of Jalisco or parts of Nayarit, Michoacán, Guanajuato, andTamaulipas.

Blanco TequilaBlanco Tequila is stored for up to 60 days after distillation, then bottled.

El Tesoro Platinum • Gran Centenario • José Cuervo Platino • L & J • Partida • Siembra Azul •Siete Leguas

Reposado TequilaReposado Tequila is “rested” between 2 and 12 months in wood containers of varying origin andsize. The former contents of the oak casks, typically American whiskey, can influence the flavor of thetequila. For this reason, many producers are conducting aging experiments with new American andFrench oak.

Don Julio • El Tesoro • Gran Cententario • José Cuervo Tradicional • Partida • Siembra Azul •Siete Leguas

Añejo TequilaAñejo Tequila must be aged for a minimum of a year, but not more than 3 years in oak barrels nolarger than 600 liters.

Don Julio • El Tesoro • Ocho

MezcalMezcal is an agave-based spirit produced in the Mexican state of Oaxaca. Its InternationalDenomination of Origin designates a total of 5 states and 2 towns that can grow agave in Oaxaca andproduce mezcal. Mezcal can be made from up to 30 different agave varieties, the most common beingEspadín. The hearts of the hand-harvested agaves are placed in wood-fireheated, subterranean, rock-lined pits and covered with earth. The 3- to 5-day roasting process imbues the agave with earthy,smoky qualities and converts the plant’s starch to sugar. The roasted agaves are milled and fermentedin wooden tubs. The mash is distilled in small, 25-gallon copper or ceramic pot stills and bottledwithin 2 months as blanco; between 2 and 12 months in oak as reposado; or aged at least 12 months in200-liter oak casks as añejo. Pechuga mezcal is distilled a third time with the addition of wild fruits,nuts, and a chicken breast suspended below the condenser of a clay still. It is the newest and fourthcategory included in the Mexican appellation guidelines.

Del Maguey Vida • Illegal Reposado • Sombra

WHISK(E)Y

Sometime before the 15th century, somewhere in Ireland, uisce beatha (Gaelic for “water of life”)—or whiskey, as we know it now—was created. Whiskey, spelled with an e in the U.S. and Ireland andwithout it in Scotland, Japan, and Canada, is distilled from a fermented mash of grain (beer), usuallycorn, rye, barley, or wheat, and then aged in oak barrels. The mash bill, the type of wood and charemployed to season the barrel, the climate at the facility the whiskey is aged in, and the amount oftime spent in wood all affect the final product.

WhiskeyStraight Whiskey must, by U.S. law, be comprised of a minimum of 51 percent of one grain, must beaged in new, charred wood barrels for at least 2 years, and cannot be distilled at higher than 160proof. (The exception is corn whiskey, which does not have to be aged in new charred barrels andhas no minimum maturation requirements.) If the whiskey has been aged for less than 4 years in-barrel, no age may be stated on the label.

Bernheim Wheat Whiskey • Glen Thunder Corn Whiskey • Old Potrero Hotalings

BourbonStraight Bourbon can legally be produced in any U.S. state, though most hail from Kentucky. StraightBourbon is made from a mash bill that is between 51 and 79 percent corn; distilled below 160 proof;aged in new, charred oak barrels at no more than 125 proof for a minimum of two years; and may notbe diluted below 80 proof. Any bourbon less than 4 years old must state the whiskey’s age. Any agestatement refers to the youngest whiskey in the bottle. Bourbon is named after a county in Kentuckywhere today, ironically, it’s a dry county and none of the major brands are produced.Booker’s • Bulleit • Elijah Craig 12-Year-Old • Four Roses • Four Roses Single Barrel • George T.Stagg • Maker’s Mark • Old Grand-Dad Bonded • Woodford Reserve

Tennessee Sour MashTennessee Sour Mash Whiskey is made the same way as bourbon, with two key differences: first, itmust come from Tennessee; and, second, after distillation and before maturation in new oak barrels, it

must be filtered through charred sugar maple charcoal (known as the Lincoln County Process). It takesfrom 10 to 12 days for the spirit to drip through the vats of charcoal, which strip away impurities inthe distillate and give the whiskey a sooty quality.

George Dickel No. 12

RyeStraight Rye can be made in any U.S. state, but must be prepared from a mash bill that contains atleast 51 percent rye. Distillation, proof, cooperage, and aging requirements are the same as straightbourbon. Straight rye or bourbon whiskey bottled-in-bond, such as Rittenhouse, must be aged for aminimum of 4 years, be a product of one distillery, be distilled during a single season, and be bottledat 100 proof.

Old Overholt • Rittenhouse Bonded • Sazerac 6-Year-Old • Wild Turkey • Wild Turkey Russell’sReserve 6-Year-Old

Irish WhiskeyIrish Whiskey is typically triple-distilled in either pot or column stills from a mash of corn, malted, orun-malted barley. It must be aged for a minimum of 3 years in wood barrels (typically former bourbonor Sherry casks, although former Port and Madeira casks are also used). Today, most Irish whiskey isa combination of pot- and column-distilled malt and grain whiskies that are blended before aging.Single malts, both peated and unpeated, are made from 100% malted barley. Pure pot-still whiskey isproduced from a blend of malted and unmalted barley. The overwhelming majority of Irish whiskey isa blend of grain and malt whiskeys.

Black Bush • Bushmills • Jameson • Jameson 12-Year-Old

Scotch WhiskyScotch Whisky must be produced in Scotland from water, grain, and yeast; spend no less than 3 yearsin oak casks no larger than 700 liters; and be bottled no lower than 80 proof. Some scotches get theircharacteristic smoky flavor from the malting process, in which peat smoke is used to dry maltedbarley, the only grain used to produce Scotland’s famed single-malt whiskies.

Blended Scotch WhiskyBlended Scotch Whisky, by far the most popular category of whisky in the world, is 60 to 70 percentgrain spirit, (column-distilled corn or wheat whiskey) and 30 to 40 percent single-malt whisky. Anyage statement on the bottle refers to the age of the youngest whisky in the blend.

Chivas Regal 12-Year-Old • Compass Box Asyla • Famous Grouse

Blended Malt Scotch WhiskyBlended Malt Scotch Whisky, formerly known as vatted malts, are made by blending single-maltwhiskies from at least two different distilleries. The master blender marries the malts to achieve acharacteristic style.

Compass Box Oak Cross • Compass Box Peat Monster

Single Malt Scotch WhiskySingle Malt Scotch Whisky must be produced in a single distillery from 100 percent malted barley

that is double pot distilled to around 60 to 70 percent alcohol and bottled between 40 and 46 percentalcohol by volume. The age statement on the bottle refers to the age of the youngest malt whisky. Mostsingle malts are matured in old bourbon barrels or sherry butts, though a wide array of used barreltypes are being employed, such as port pipes, Madeira barrels, and wine barrels.

Ardbeg 10-Year-Old • Benromach 12-Year-Old • Glenlivet 12-Year-Old • Laphroig 10-Year-Old• Oban 14-Year-Old • Talisker 10-Year-Old

Japanese Malt WhiskyJapanese Malt Whisky is inspired by the production methods and styles of Scotch whisky, whichNikka founder Masataka Taketsuru studied in Scotland and brought to Japan in 1920. Today, there areeight operational malt whisky distilleries in Japan, two owned by Suntory and two by Nikka, by farthe largest producers. Most of the malt and grain is imported, and Scottish production methods arefollowed. Bourbon and sherry casks of varying sizes are used for aging, along with a selection ofJapanese oak barrels. Unlike the whisky business in Scotland, Japanese companies don’t trade maltand grain whiskies with each other, limiting the diversity of each producer’s blends.

Nikka Taketsuru 12-Year-Old • Yamazaki 12-Year-Old

AROMATIZED WINES & BITTERS

The addition of herbs and spices to wine can be traced back to the medicinal practices of the ancientGreeks. Spirit functions as a preservative when added to wine, slowing oxidation, preservingaromatic infusions, and retarding acidification. Knowledge of distillation, transferred from Islamicalchemists to Christian physicians around the 12th century, had spread throughout Europe by the 13thcentury. The clergy were the first to experiment with the process of transforming wine into spirit,which was spiced for health purposes and sweetened to make it more palatable. Eventually, thetechnology was acquired by apothecaries and druggists, whose commercial prescriptions looselyresemble the bitters listed below.

VermouthThe word vermouth is derived from wermut, High German for “wormwood.” It’s produced byfortifying and sweetening a white wine base, frequently 75 percent of the mixture, with botanicals tobalance the sweetness and endow medicinal value. Italian producers prefer light, fresh wine to makevermouth, and the French age their base wine, allowing for oxidation. Vermouth must be made withwormwood leaves, supported by upwards of 50 other herbs and spices, including cinnamon, nutmeg,clove, coriander seed, juniper, and cardamom. The botanical essences are extracted by steeping themin wine, distilling or macerating in hot water or alcohol. Dry vermouth is typically sweetened with upto 40 grams of sugar per liter; sweet and bianco vermouth can have up to 150 grams of sugar per liter.Vermouth production is centered in the countrysides of Italy and France, where crisp white wine,herbs, and spices are abundant.

Carpano Antica • Dolin Blanc • Dolin Dry • Dolin Sweet • Martini Bianco • Martini Sweet •Noilly Prat Dry • Punt e Mes • Vya Dry • Vya Sweet

Quinquinas and Wine-Based AperitifsEver since its discovery in the 17th century, quinine, a virtually unpalatable extract of Peruviancinchona tree bark, has been valued for its ability to combat malaria and ward off fever. In responseto growing casualties from malaria in the Algerian War during the 1840s, the French governmentcommitted funds to award a wine-based recipe to facilitate its consumption. French entrepreneurssuch as Joseph Dubonnet responded with fortified wines, aromatized with quinine, herbs, and spices,which eventually became known as quinquinas. Along with other popular wine-based aperitifs suchas Lillet, quinquinas are prepared from a red- or white-wine base that is fortified with neutral spirit,sweetened with sugar or mistelle, and aromatized with bitter herbs and spices such as cinchona bark,coffee beans, orange peel, and cinnamon. Most wine-based aperitifs are barrel-aged, then bottledbetween 14 and 17 percent alcohol by volume.

Cocchi Americano • Dubonnet Rouge • Lillet Blanc • Lillet Rouge

BittersBitters are concentrated spirit-based infusions or distillations of herbs, roots, barks, and spices thatwere originally produced and prescribed by medieval monks and apothecaries as elixirs and healthtonics in northern Europe, Italy, France, and Spain. Commercial bitters were popularized in theNetherlands by firms such as Lucas Bols in the 16th century, but nowadays the widest variety comesfrom Italy, where they are known as amari. Bitterness from gentian, quinine, wormwood, artichokeleaves, dandelion, bitter orange, and angelica is balanced with aromatic botanicals such as vanilla,clove, nutmeg, and peppermint. Amari can be divided into two camps: the strong, intensely bitterafter-dinner variety typified by Fernet Branca, and the low-proof, pre-prandial, bittersweet familyheaded by Campari. Each brand has its own secret, proprietary recipe and production process that ishanded down through the ages.

Amer Picon • Aperol • Averna • Campari • Ciociaro • Cynar • Fernet Branca • Gran Classico •Luxardo • Nonino • Suze • Zwack

ABSINTHE

Absinthe is named after the Latin word for its primary botanical, Artemisia absinthium. Absintheproduction is similar to gin. A pot still is filled with high-proof neutral spirit, typically grape-based,and dried botanicals, including wormwood, green anise, and fennel seed. The three primarybotanicals may be supplemented with a host of other herbs and spices, including coriander, angelica,balm, and mint, depending on the distiller’s preference. Water is added and the mixture is distilled,producing a clear, aromatic spirit that’s bottled clear as absinthe blanche, or it undergoes a secondarymaceration with dried botanicals to color it green, producing the more common absinthe verte.Traditional absinthe is bottled between 60 and 75 percent alcohol and must be diluted to enjoyresponsibly.

Edouard • Kübler • Pernod • St. George • Vieux Pontarlier

PastisPastis, literally “hazy” in a Southern French dialect, refers to the cloudiness that occurs when water isadded to the spirit. Essential oils from the botanicals, including the aniseed and resinous parts of thelicorice plant that are captured during maceration and distillation, precipitate when the pastis iscombined with water and the liquid becomes opalescent. After absinthe was banned in France in1915, various firms marketed this star anise, fennel and licorice-driven spirit in its place.

Pernod • Ricard

LIQUEURS

Liqueurs, from the Latin liquefacere, meaning to melt or dissolve, are produced by flavoring a basespirit by distillation, maceration, or percolation—or, for lesser-quality liqueurs, by compoundingextracts with neutral spirit. Liqueurs are sweetened to between 20 and 35 percent of their weight byvolume, crèmes by up to 40 percent.

HerbalDuring the 13th and 14th centuries, physicians and monks believed that the medicinal properties ofherbs, spices, and bark could be preserved in alcohol and used to treat and prevent illnesses. Herballiqueurs, flavored through a combination of maceration and distillation of dozens of botanicals, weresweetened with honey and, later, sugar. The flavor and aroma of these complex liqueurs is derivedthrough the use of multiple ingredients; no single note dominates.

Bärenjäger • Bénédictine • Carlshamns Flaggpunsch • Chartreuse Green • Chartreuse Green

V.E.P.• Chartreuse Yellow • Drambuie • Galliano L’Autentico • Licor 43 • Strega

FloralFloral Liqueurs entered the social realm in the 16th century when Italy’s Catherine de Medici marriedFrance’s Henry II and brought her taste for liqueurs to the royal court. The popularity and variety ofliqueurs grew as apothecaries created new potions with flowers, herbs, and plants. Louis XIV’sfavorite, rossolis, was prepared from a blend of orange flowers, musk roses, lilies, jasmine,cinnamon, and cloves. Fanciful floral liqueurs such as the violet-tinged Parfait Amour and CrèmeYvette remained popular tipples throughout the Victorian Era.

Crème Yvette • Rothman & Winter Crème de Violette • St. Germain

Peel and FruitThe Chinese cultivated oranges hundreds of years before they reached Europe during the Arabconquest of Spain in the 8th century. Sweet oranges didn’t arrive until the 15th century, and orangesremained a rare delicacy until the 19th century. The Dutch were the first to incorporate oranges inliqueurs and bitters, produced with the dried peel in the 16th and 17th centuries. Fruit liqueurs, suchas Cherry Heering, didn’t become popular until the 19th century, and were typically prepared bymacerating or adding juice to neutral spirit, compounding fruit extracts, or through distillation, as isthe case with maraschino and many of the citrus liqueurs.

Belle de Brillet • Cherry Heering • Cointreau • Grand Marnier • Luxardo Maraschino •Mandarin Napoleon • Maraska Maraschino • Marie Brizard Crème de Banane • Marie BrizardOrange Curaçao • Mathilde Pear • Mathilde Pêche • Pama Pomegranate • Pimms #1 Cup •Plymouth Sloe Gin • Rothman & Winter Orchard Apricot • Rothman & Winter Orchard Pear •Schönauer Apfel Schnapps • Theuriet Cassis

Nut, Bean and SeedMany of the ingredients in this category—anise, almond, and vanilla—play supporting roles in otherliqueurs, but here they are the focal ingredient. Among many new flavors, anisette, amaretto, crèmesde cacao, and menthe became popular in the 18th and 19th centuries as improved transportation andnew trade routes flooded Europe with exotic fruits and spices. The full complement of productionmethods are used to prepare these seemingly simple liqueurs that are typically blended with otheringredients to showcase the right notes.

Borsci Sambuca • Canton Ginger • Godiva Original • John D. Taylor’s Velvet Falernum •Kahlúa • Luxardo Amaretto • Marie Brizard Dark Crème de Cacao • Marie Brizard WhiteCrème de Cacao • Monteverdi Nocino • Navan Vanilla Liqueur • St. Elizabeth Allspice Dram

FORTIFIED WINES

Fortified Wines have high-proof grape spirit added to increase their alcohol content beyond thepercentage possible by natural fermentation, usually 16 to 20 percent alcohol. The three most famousstyles, Sherry, Port, and Madeira, were fortified to withstand the arduous sea voyage to Britain, theirlargest market.

SherrySherry, or Jerez, as the Spaniards call it, comes from the southern Spanish province of Andalucia.The coastal Atlantic breeze and the chalky, calcareous soil of Jerez preserve the bright, fresh fruit andfocused acidity of the wines produced from the Palomino grape. Sherries fall into a wide array ofstyles from the lean, minerally manzanillas, finos and amontillados to rich olorosos, on to the sweetwines made with either Pedro Ximénez or Moscatel grapes that are dried in the sun beforefermentation. In order to maintain consistent house styles and to provide the local yeast (flor) with thenutrients it needs to prevent oxidation in the dry wines, sherries are aged in a Solera system, whereyoung wines are blended with old wines.

Lustau Cream • Lustau East India • Lsutau Manzanilla • Lustau Palo Cortado • Lustau PedroXiménez

MadeiraMadeira, an island between Portugal and North Africa, is where ships traveling along the spice routefrom Europe to East India loaded up on wines for their voyage. The sailors prized Madeira winesbecause they improved in casks stored in the holds of ships that sailed the rocky seas around the hotcoast of Africa. Today, Madeiras are stored in heated rooms that mimic the effects of a long seavoyage south of the equator. Madeira comes in four different styles, named after the grapes they aremade with. The flavor profiles range from light, dry Sercials and Verdehlos to the rich, honeyedBuals and Malmseys.

Blandy’s Sercial

PortPort hails from the Douro region of Portugal, and unlike the other two fortified wines, it’s made withred grapes. Port replaced claret, or Bordeaux, as the Brits’ tipple of choice in the 1600s during one ofmany periods of hostility between the French and the British, and has remained a favorite of theinternational market. It’s made by adding grape neutral spirit before the wine ferments all the way,leaving behind natural residual sugar. Styles range from fruit-forward, young Ruby to moresophisticated, aged Tawnies, to Vintage and Late Bottled Vintage ports that require aging to subduethe fruit and smooth the coarse tannins.

Dow’s Ruby • Dow’s Tawny • Noval Black

THE PDT PANTRY

Most of the ingredients in our “pantry” are dried, frozen, canned, or preserved and can be stored foran extended period. None are mandatory for the daily mise en place of a cocktail bar, but all appearat least once in this book’s recipe section. Despite playing limited roles on our menu, the use ofuncommon ingredients separates our program from other cocktail bars and piques the interest of ourcustomers.

BITTERSAromatic Bitters, produced by infusing herbs, spices, roots, barks, peels, and seeds into a high-proofspirit, have experienced a resurgence thanks to history-minded cocktail enthusiasts. These bottledliquid spice blends require a vigilant producer to monitor the infusions and maintain consistency.

Dr. Adam Elmegirab’s Boker’s • Amargo Chuncho • Angostura Orange • Bittermens XocolatlMole • The Bitter Truth Celery • The Bitter Truth Jerry Thomas • The Bitter Truth Lemon •Deragon’s Abbott’s • Fee Brothers Grapefruit • Fee Brothers Old Fashion Aromatic • FeeBrothers Orange • Fee Brothers Rhubarb • Fee Brothers Whiskey Barrel-Aged • Feldman’sBarrel-Aged • Regans’ Orange No. 6 • Smeby’s Verbena

CARBONATED BEVERAGESMany hotels, fine dining restaurants, and modern cocktail bars have never installed a soda gun behindthe bar, a quasi-revolutionary decision in a time when many people drink a liter of soda a day.Carbonated beverages produced with fresh ingredients and natural sugars have recently captured ashare of the market from big brands that use artificial flavors and corn syrup.

Coca-Cola Classic • Fever-Tree Bitter Lemon Soda • Golden Star Sparkling Jasmine Tea • SanPellegrino Limonata • Ting White Grapefruit Soda

COFFEECoffee is less stable than tea and must be brewed to release its full spectrum of flavor, but itsmixability should not be overlooked. Whether steeped in a French press, pulled as an espresso shot,or made into a syrup or liqueur, coffee is a challenging ingredient to incorporate into cocktails.

Intelligentsia 9th Street Espresso Alphabet City Blend

CONDIMENTSAlmost all restaurants stock salt, pepper, olive oil, and vinegar for use at the table. Depending on thecuisine, chutneys, soy sauce, Sriracha, aioli, pickled vegetables, and more can be procured uponrequest. Many of these ingredients can be incorporated, earnestly or with comic effect, in mixeddrinks.

Cholula Hot Sauce • Gulden’s Spicy Brown Mustard • Huileire Beaujolaise Vinaigre de Coing

DRIED FRUITFruits such as figs, prunes, persimmons, and apricots are delicious when dried or preserved. Duringthe fall and winter months, when bars have to be industrious about their produce, we tend to workdried fruit into our drinks.

Goji Berries • Persimmons

HYDROSOLS, ESSENTIAL OILS AND ABSOLUTESWe dilute natural perfumer and author Mandy Aftel’s essential oils and absolutes with vodka—10drops essence per half ounce of vodka—and dispense them from atomizers, dropper bottles, or bittersdecanters.

Essential oilsEssential oils are produced by steam-distilling small pieces of oil-bearing plant material. When thesteam and oil vapor condense, the oil and water separate, and may be collected.

Aftel Black Pepper • Aftel Bergamot

AbsolutesAbsolutes are produced by circulating liquid solvent over plant material in a hermetically sealedcontainer. The solvent dissolves the essential oils, producing a waxy paste that is treated withethanol, yielding an intensely aromatic liquid.

Aftel Anise Hyssop • Aftel Blonde Tobacco • Aftel Clove

HydrosolsHydrosols are a by-product of distilling flowers, roots, barks, branches, needles, and leaves. Thewater that remains after the essential oil separates contains concentrated plant-based properties thatdistinguish it from diluted essential oil.

Marivani Lavender Water • Marivani Rose Flower Water

ICE CREAM AND SORBETCream softens the sharp edges of distilled spirits and rounds out the mouthfeel of cocktails. Sorbet isa lighter alternative to substitute in creambased cocktails.

Ciao Bella Coconut Sorbet • Häagen-Dazs Vanilla Ice Cream

JUICESSome fruits and vegetables require heavy-duty machinery to obtain their juice, so commerciallyextracted juices with natural preservatives or fresh juice purchased from a grocer who squeezes orextracts fresh daily may be necessary.

Lakewood Cranberry Juice • Liquiteria Coconut Water • Red Jacket Orchards Apple Cider

PRESERVESBefore greenhouses and global agriculture, if you wanted to eat fruit when it wasn’t in season, youhad to preserve it. Preserves are classified based on the form of fruit that is mixed with sugar andpectin: jelly from juice, jam from fruit pulp, and preserves from whole pieces. Fruit butters are madeby cooking and mashing fruit into a paste, then sweetening it to taste.

Bonne Maman Apricot Preserves • Bonne Maman Orange Marmalade • Bonne MamanRaspberry Preserves • Red Jacket Orchards Apple Butter • St. Dalfour Fig Jam

PURÉESUnless you work in conjunction with a pastry department in a prominent restaurant with a reliable,affordable source of ripe, fresh fruit nearby, you’ll want to investigate your commercial puréeoptions.

Boiron Passionfruit • Boiron Rhubarb • Libby’s Pumpkin • Perfect Purées of Napa ValleyPrickly Pear

SPICESEach spice’s origin and the conditions in which it’s shipped and stored dramatically effects its flavorin food and drink preparation. In addition to a variety of sugars and kosher salt, we use a number ofspices that add culinary complexity to our cocktails.

Birch Bark • Black Pepper • Black Sesame Seed • Cinchona Bark • Cinnamon • Clove •Dandelion Root • Red Chili Pepper • Sea Salt • Star Anise

SYRUPS AND SWEETENERSThere’s a temptation to exercise chef-level control over every aspect of your beverage program, butboiling down concentrated syrups involves as much science as art. Relying on commercial syrups,especially those made by cocktail-minded producers, helps ensure consistency from batch to batchand allows bartenders to focus on mixing ingredients, not making them.

Al Wadi Pomegranate Molasses • Eurovanille Vanilla Syrup • Martinique Sugar Cane Syrup •Mymoune Rose Syrup • Smallhand Foods Grapefruit Cordial • Ssal-Yut Rice Syrup • Trader TikiDon’s Mix

TEAS, TISANES AND FLAVORED TEASBlack, oolong, green, and white tea are produced by drying and sometimes fermenting the leaves ofthe camellia senesis plant. Dried seeds, roots, flowers, and leaves, or combinations of them, are allused to produce tisanes. Flavored teas such as Earl Grey are made by blending ingredients such ascitrus or flowers with tea. All three offer shelf-stable alternatives to exotic fresh vegetation and workwell when brewed or infused into spirits and syrups.

Ceylon Pekoe Orange • Chamomile • Hibiscus • Jujube • Rose • Sencha

SEASONAL MIXOLOGY

Changing the cocktail menu with the seasons has been vital to maintaining our guests’ interest,inspiring the staff to remain experimental and demonstrating our commitment to new and localproducts. When PDT opened, I changed our menu in its entirety for each of the first three seasons, asit expanded from eleven to eighteen drinks. The larger menu included anecdotes about the provenanceof each drink, anticipating guests’ questions about obscure ingredients and helping speed up service.Changing the entire menu every season was taxing, and the clean sweep undermined a core set ofrecipes.

Starting in the spring of 2008, I left a few of the popular drinks on the menu—such as the Paddingtonand Benton’s Old Fashioned—and began changing the menu in three- or four-drink blocks every threeweeks. By retaining a handful of recipes that we could serve year-round, I had more time to developcocktails featuring hyper-seasonal, small-batch ingredients that weren’t available in sufficientquantity all season. The new format also allowed me to deplete my inventory more efficiently, so Ihad more money in the budget to purchase new ingredients and equipment.

A few weeks before I change the menu for the season, I prepare the staff with a list of produce,spirits, and other mixers I’d like to feature. I also look at the calendar to see what holidays and eventslie ahead to prepare for heightened traffic. The transition from summer to fall and religious holidayschange the drinking patterns of our clientele, which must be factored into the budget. The amount ofsunlight, the clothes guests wear, and the proximity to a holiday all impact what time the bar fills up,what styles of drinks patrons order, and how much money they spend.

It’s my job to anticipate what styles of drinks our guests will order and have them on the menu. Inaddition to working with classic spirits, I tend to prioritize new products that some of our customershave read about and want to try. To stay on top of trends, I encourage my staff to bring unusualingredients we haven’t worked with to incorporate into their recipe development. By homing in onwhat I think will work and leaving some drinks for future menus, I minimize the cost of recipedevelopment and constantly cycle through cocktails that have waned in popularity.

Once I’ve given the staff a list of seasonal ingredients, one of the primary techniques we use to createnew drinks is a substitution process my friend Phil Ward calls the Mr. Potato Head Theory of MixingDrinks. It’s not Phil’s theory—it’s been used for a couple hundred years now—but thecharacterization works well if you grew up with the toy. Mr. Potato Head is the recipe, a Sidecar forexample, and the ingredients are the features on his face. As long as you exchange an eye for an eye,such as tequila for Cognac, an ear for an ear, say lime juice for lemon juice, and leave the rest orsubstitute with another ingredient in the same category, you have a good chance of creating a balanceddrink, in this case a Margarita.

With years of experience, bartenders develop a library of flavor memories, including the strength andsweetness of liqueurs, which they use to run complex substitutions through their minds before workingon a new drink. Base spirits such as gin and rye whiskey form the backbone of cocktails, andmodifiers such as citrus, liqueurs, herbs, spices, and bitters are meant to complement and accentuatethe base’s character. Achieving balance between strong, sweet, sour, bitter, floral, smoky, and spicyflavors is the goal. Each ingredient should be detectable: it’s no wonder that many of the most famouscocktails have no more than four ingredients. In addition to balance, the best drinks are so quaffableyou desire another before you finish the first.

In the tables that follow, I’ve included samples of the lists I use to develop seasonal menus, includinga few recipes to experiment with at home. Besides flavor, there are other logistics to consider. Menudiversity is important: we typically serve a number of variations on well-known classics preparedfrom traditional base spirits alongside a few challenging cocktails that include esoteric ingredients. Acatchy name for a drink with a great story behind it is key to capturing interest. At the bar, all of ourdrinks take less than a minute to prepare and must be profitable to serve at our price point.

SUMMERDuring the summer, a cocktail should quench your thirst as it enlivens your senses. Sours and fizzes,which are popular during the spring, can be lengthened with soda or sparkling wine into Collinsesand coolers to provide hydration. Staying on top of the market is key: berries, melons, and stone fruitcycle through their individual seasons quickly, and there are mountains of herbs and vegetables toconsider mixing with. Imbibers are more self– conscious about their figures in the summer, so steerclear of rich sweeteners, cream, and egg yolks. When experimenting, always measure youringredients precisely and write down what you’ve mixed so you can troubleshoot proportions ormake another one if you create a great drink on the first try.

SAMPLE SUMMER INGREDIENTS

FruitBlueberries • Watermelon • Cherries

Herbs & VegetablesBasil • Dill • Bell Pepper

SpicesDried Rose Petals • Lemongrass • Coriander Seeds

Base Spirits

Cachaça • Bourbon • Eau de Vie

Liqueur ModifiersApricot Brandy • Crème de Cassis • Maraschino Liqueur

LengthenersLillet Blanc • Manzanilla Sherry • Pilsner

BLACKBEARDCobblers such as the Blackbeard and coolers such as the Noval Cup are perfect recipes to use astemplates to improvise on in the summertime. Traditionally, savory spirits such as white rum,blanco tequila, and gin are layered with fruit or sweetened with fruit-based liqueurs such ascassis and maraschino. Try substituting another summer fruit, switching the sweetener, muddlingin a fresh herb, or topping one of these recipes with a splash of another sparkler to make it yourown.

1.5 oz. Beefeater Gin.75 oz. Krogstad Aquavit.75 oz. Pineapple Juice.5 oz. Lemon Juice.5 oz. Agave Syrup

4 Blackberries

Muddle the blackberries, then add the rest of the ingredients and dry-shake

Pour unstrained into a chilled rocks glass filled with pebble ice


—Daniel Eun, Summer 2008

NOVAL CUP2 oz. Noval Black Port

.5 oz. Lemon Juice

.5 oz. Simple Syrup1 Strawberry

Muddle the strawberry with the simple syrup, then add the rest of the ingredients

Shake with ice and fine-strain into a chilled Collins glass filled with ice




FALLAs the sun sets earlier each night, the cool breeze coerces our customers into the bar earlier in theevening. Shorter drinks, lengthened with ale or sparkling cider, replace glasses of rosé. White-spirit-based long drinks take a back seat to barrel-aged-spirit-based cocktails stirred with vermouth andsweetened with herbal liqueurs such as Yellow Chartreuse or Strega. We mix drinks with apples,pears, pumpkin, and grapes when they’re available, and spice them with bitters and baking spicessuch as cinnamon.

SAMPLE FALL INGREDIENTS

FruitApple • Pear • Concord Grapes

Herbs & VegetablesPumpkin • Squash • Sage

SpicesCinnamon • Allspice • Paprika

Base SpiritsApple Brandy • Aged Rum • Highland Malt Whisky

Liqueur ModifiersStrega • St. Elizabeth Allspice Dram • Bénédictine

LengthenersPumpkin Beer • Sercial Madeira • Pommeau

NEWARKThe Newark, a variation on the Brooklyn cocktail, is a great template to transform into yourhometown’s namesake cocktail. Brandy, rye, or malt whisky work well in place of apple brandy.Try substituting another fortified wine such as Madeira or Dubonnet for the sweet vermouth. Thesame is true for the toddy: you could use tea in place of the cider, or try substituting Cognac andPineau des Charente for Scotch and Pommeau. Try another spiced liqueur such as Falernum orBénédictine in place of the Allspice Dram.

2 oz. Laird’s Bonded Apple Brandy1 oz. Vya Sweet Vermouth


.25 oz. Maraska Maraschino Liqueur


No garnish

—Jim Meehan and John Deragon, Fall 2007

APPLE MALT TODDY2 oz. Red Jacket Orchards Apple Cider

1.5 oz. Chivas Regal 12-Year-Old Blended Scotch Whisky1 oz. Drouhin Pommeau

.25 oz. St. Elizabeth Allspice Dramxy1 barspoon Deep Mountain Grade B Maple Syrup

Heat everything and serve in a pre-heated heatproof mug



WINTERWhen the sun goes down at 4:30, the bar generally fills up when we open with patrons who tend toorder spiritous aperitifs (instead of sours or fizzes) such as Manhattans, Martinis, and Negronis.Cocktails help loosen ties and lower shoulders during stressful times: none more so than the holidays,when year-end work parties and family gatherings tend to get the best of people. There isn’t muchlocal produce available during the wintertime in Manhattan, so citrus, vermouth, fortified wines,preserves, and cider are our mixers of choice. When the weather gets bleak, I always put a tiki drinkon the menu for comic relief on a chilly winter night.

SAMPLE WINTER INGREDIENTS

FruitBlood Orange • Pomegranate • Cranberries ies

Herbs & VegetablesRosemary • Carrots • Beets

SpicesBlack Pepper • Vanilla • Clove

Base SpiritsDark Rum • Armagnac • Islay Single Malt Scotch Whisky

Liqueur ModifiersGreen Chartreuse • Grand Marnier • Monteverdi Nocino

LengthenersStout • Punt e Mes • Ruby Port

BLACK FLIPRich drinks such as the Black Flip are classic wintertime tipples for those who enjoy Tom &Jerry’s and eggnog. The whites add a creamy texture, and the yolk contributes a rich chocolatequality to the cocktail. Combining the two, especially beer and brown spirits, yields anunforgettable nightcap. Try bourbon and a brown ale sweetened with maple syrup or tequila,amber ale, and agave nectar. If eggs are too rich for you, Old-Fashioned variations like theReverend Palmer are easy to adapt.

2 oz. Brooklyn Black Chocolate Stout1.5 oz. Cruzan Black Strap Rum.5 oz. Demerara Syrup

1 Whole Organic Egg

Add all ingredients to a mixing glass and swirl to decarbonate beer




REVEREND PALMER2 oz. Black Tea-Infused Elijah Craig 12-Year-Old Bourbon

.5 oz. Lemon Syrup2 dashes Angostura Bitters




SPRINGAs the duration of sunlight in a day increases and the ice thaws, we gradually phase out spicy bitters,herbal liqueurs, and rich fortified wines, and lighten things up with fresh herbs such as dill andcucumber. Once the trees begin to bud and flower, we start working with tisanes, includingchamomile, jasmine, and lemon verbena. Floral liqueurs and savory spirits such as aquavit andblanco tequila replace hearty spirits like Islay Scotch and aged Jamaican Rum. Rhubarb and rampsare the first produce to arrive at the farmer’s market. Our goal is to stay one step ahead of nature’sglorious pageant of produce.

SAMPLE SPRING INGREDIENTS

FruitKumquats • Rhubarb • Strawberries

Herbs & VegetablesAsparagus • Ramps • Dill

SpicesDried Jasmine Flower • Dried Chamomile Flower • Cardamom

Base SpiritsPlymouth Gin • Aquavit • Pisco

Liquer ModifiersSt. Germain • Crème Yvette • Aperol perol

LengthenersMaibock Beer • Bianco Vermouth • Champagne

BIZETFor those still yearning for a stirred drink when the weather warms up, try inverting the ratios forvermouth and the base spirit: you won’t be asking your drink to brighten your day anymore, soyou might as well lighten things up. If vermouth drinks aren’t your style, try still or sparkling wineas a lengthener, as David Slape chose in the Bizet. As more produce becomes available at themarket, try muddling fresh herbs and vegetables into a spring sour such as Sean’s Primavera.

1.5 oz. Shinn Estate Rosé.5 oz. Luxardo Bitter.5 oz. Amaro Ciociaro





PRIMAVERA2 oz. Krogstad Aquavit

.75 oz. Cointreau

.75 oz. Lemon Juice2 1 ½-inch Asparagus Tips1 ¼-inch Slice Fennel Bulb1 2-inch Celery Stalk

Muddle the Cointreau and vegetables, then add the rest of the ingredients

Shake with ice, then fine-strain into a chilled St.

George Absinthe-rinsed coupe Garnish with an orange twist

—Sean Hoard, Spring 2010

THE HOME BARTENDER

Serving drinks at home has one huge advantage over making cocktails at a commercial bar:professional bartenders don’t get to decide who comes to the party. Without a guest list, they mustlearn to introduce people who they hope will get along when they’re too busy to chat. Introducinglike-minded imbibers is an important skill to hone when you’re in the midst of preparing drinks. Inyour home, you have the advantage of inviting guests who can entertain themselves while you’rebehind the bar.

Before you invite guests over for drinks, find out what spirits and styles of cocktails they prefer. Usetheir suggestions to come up with a variety of cocktails that are likely to please them and give themsomething to discuss. Having pre-selected a group likely to be interested in cocktails, you can do alittle research about the origin of each recipe and the ingredients they’re prepared with, to share withyour guests while you’re serving the drinks. Besides a cocktail’s origin, other elements such as anherb from your garden, a new tool, or an unusual spirit you’re mixing with can be introduced astalking points. Typing up recipe cards with ingredients and proportions will give guests something toremember about your party.

For more casual affairs, a bar stocked with fresh fruits, herbs, carbonated mixers, vermouth, bitters,and liqueurs is all you need to mix up highballs and classic cocktails. Your guests are more likely tobring you a base spirit such as vodka, gin, or rum as a party favor, so it’s important to haveingredients to mix with. Buy or prepare twice as much ice as you think you’ll need, and make sure youhave plenty of clean, polished glassware: going out for more ice or washing dishes during the party isa buzz kill. Prepare as much as possible before your guests arrive so you can spend more timesocializing and less time mixing drinks. Putting together a playlist of music helps, so you don’t haveto DJ and mix drinks at the same time.

If you’re preparing cocktails, make sure to serve water and snacks. At a dinner party, I typically servecocktails before the meal, wine or beer during, and cocktails or neat spirits after. At stand-up affairs,

it’s best to have plenty of bite-size canapés or snacks to dip. If hors d’oeuvres require more than onebite, many guests won’t bother, and the drinks will go to their heads. The same is true for water: at asit-down party, serve glasses of water with each drink and leave water pitchers nearby. At a stand-upparty, small water bottles—in ice buckets—that can be consumed at once are more likely to beconsumed.

Being a thoughtful host is a responsibility that home and professional bartenders share. Moderatingconsumption is vital to the overall success of the party: people often say and do things they regretwhen they’ve had too much to drink. Establish a start and end time to your party, cleverly plannedaround children’s bedtimes or wakeup calls the following day. A designated driver, who abstains ordrinks very little, should be considered ahead of time, along with a couch or extra bedroom if you andyour guests are unwilling to end the party at a reasonable hour.

ETIQUETTE

When PDT opened, barroom morés and manners, particularly in cocktail bars, were in the midst of aparadigm shift. Most bars at that time let patrons figure things out among themselves with littleintercession. Starting with Milk & Honey, cocktail bar operators started posting and enforcing codesof conduct that made the atmosphere feel a lot more like a fancy restaurant. Hoping that PDT woulddraw a mixed clientele on St. Marks Place to fill our forty seats, I decided to compose a code ofconduct.

Being one of fourteen licensed bars on the block, next door to an anythinggoes hot dog stand, wasreason enough to be proactive about behavior in the bar. At a time when maxims such as “the guest isalways right” formed the foundation of good service, the articulation of my expectations wasparamount. As a new bar seeking to become a pillar of the community, I didn’t want to risk comingoff as pretentious. I hoped that posting a code of conduct would help maintain decorum and draw a

sophisticated audience.

In a space the size of PDT, each person affects the atmosphere. My goal was not to insist uponmanners in an Emily Post sense; rather, the ethos of the code stemmed from a desire for everycustomer to have a place where they could connect with their companions over a cocktail or sit bythemselves, without the distraction of cursing, yelling, and carousing that is common in many bars.Instead of calling them “rules,” I titled the document “PDT Etiquette,” stating that the golden ruleabides: treat others how you would like to be treated, or continue reading if you’re a masochist.

As the mysteries of a well-made drink are systematically unveiled, the importance of the drinkdiminishes alongside the environment it’s served in. After working in fine-dining restaurants, wheredecorum is expected in the dining room, I believe it was vital in the formative years for cocktail baroperators to reserve the same rights in their bars, especially those that took reservations and chargeda handsome price for their wares. After years of behavioral fundamentalism, many operators arestarting to loosen their ties and unbutton their blouses: each unto his own.

RESOURCE GUIDE

Bitterswww.buffalotrace.comEnter the giftshop, search the food section under Mixes for Regans’ and Peychaud’s Bitters.

www.cocktailkingdom.comThirteen brands of international bitters for sale—and counting.

Bookswww.bookfinder.comSearch thousands of sellers all over the world for vintage spirits and cocktail books.

www.ebay.comCheck eBay regularly for vintage cocktail manuals.

www.kitchenartsandletters.comThis local cookbook store stocks a broad selection of food and beverage titles.

Certificationwww.beveragealcoholresource.comDale DeGroff, Doug Frost, Paul Pacult, Steve Olson, Andy Seymour, and David Wondrich offer afive-day intermediate certification course in New York City once a year and have developed amasters certificate program.

www.usbg.orgThe United States Bartenders Guild offers a Spirits Professional exam, an Advanced Bartenderexam, and a Master Mixologist thesis.

Glasswarewww.amazon.comOffers a wide range of styles from reliable producers such as Libbey.

www.crateandbarrel.comAlways carries a stylish selection of glassware that’s perfect for your home bar.

Hydrosols, Essential Oils, and Absoluteswww.aftelier.com

http://www.buffalotrace.com

http://www.cocktailkingdom.com

http://www.bookfinder.com

http://www.ebay.com

http://www.kitchenartsandletters.com

http://www.beveragealcoholresource.com

http://www.usbg.org

http://www.amazon.com

http://www.crateandbarrel.com

http://www.aftelier.com

Mandy Aftel stocks a broad selection of essences ranging from black pepper to rose.

www.sos-chefs.comPDT’s neighborhood chef supply store sells Marivani’s line of hydrosols.

Machinerywww.kold-draft.comThey make a variety of machines, our favorite being the ones that produce dense, clear 1.25" cubes.

www.scalesonline.comCompetitive prices on the top brands of scales used for culinary purposes.

Magazineswww.classbar.comSimon Difford publishes a beautiful magazine dedicated to spirits and cocktails on a quarterlybasis.

www.imbibemagazine.comWest Coast-based coverage of spirits, cocktails, wine, beer, coffee, and tea.

www.sommelierjournal.comI write a monthly bartender column for this wine-focused trade magazine.

Online Forumswww.ardentspirits.comGary Regan keeps bartenders up to date with weekly updates on events, book launches, contests,and job openings all over the world.

www.thebarkeeper.comBrian Rea publishes a monthly newsletter featuring old equipment, ephemera, and manuals thatshed light on contemporary bar trends.

www.chanticleersociety.orgRobert Hess followed up www.drinkboy.com with this comprehensive hub for cocktail enthusiastson the Internet.

www.liquor.comSubscribers receive daily spirits and cocktail features that include recipes, events, and informationabout spirits brands.

Sodas

http://www.sos-chefs.com

http://www.kold-draft.com

http://www.scalesonline.com

http://www.classbar.com

http://www.imbibemagazine.com

http://www.sommelierjournal.com

http://www.ardentspirits.com

http://www.thebarkeeper.com

http://www.chanticleersociety.org

http://www.drinkboy.com

http://www.liquor.com

www.sodapopstop.comThis Los Angeles-based store carries over 450 different sodas and 500 beers.

Spiceswww.herbies.com.auIan Hempill, author of Spice Notes and Recipes, mail orders his spices all over the world.

www.mountainroseherbs.comThe best source for roots, barks, and spices used to make bitters and unusual infusions.

Spiritswww.astorwines.comThis downtown Manhattan institution stocks most of the spirits we carry.

www.caskstore.comThe San Francisco-based owners of Bourbon & Branch and Rickhouse operate a store where youcan buy tools, spirits, and books.

www.drinkupny.comThis Brooklyn-based store ships a wide variety of spirits all over the country.

Syrups & Puréesxtwww.employeesonlybrands.comJason Kosmas and Dushan Zaric, of Employees Only, sell their agavebased house grenadine andlime cordial online.

www.kalustyans.comThe unofficial chef’s warehouse of Manhattan sells a variety of international syrups, purées,bitters, and sauces.

www.smallhandfoods.comJennifer Colliau sells all-natural pre-Prohibition-era syrups she developed at Slanted Door andHeaven’s Dog in San Francisco.

Teas & Coffeeswww.inpursuitoftea.comSebastian Beckwith scours Southeast Asia for the best teas in the world, which he packages withcare and ships all over the country.

www.intelligentsiacoffee.comFounded in 1995, this Chicago-based company provides customers with world-class tea, coffee,

http://www.sodapopstop.com

http://www.herbies.com.au

http://www.mountainroseherbs.com

http://www.astorwines.com

http://www.caskstore.com

http://www.drinkupny.com

http://www.employeesonlybrands.com

http://www.kalustyans.com

http://www.smallhandfoods.com

http://www.inpursuitoftea.com

http://www.intelligentsiacoffee.com

equipment, and service.

Toolswww.cocktailkingdom.comFamous for his facsimiles of classic cocktail books, Greg Boehm also sells a variety ofinternational barware, including a line of his own.

www.surlatable.comStock up on knives, cutting boards, wine openers, and other bar-related culinary necessities here.

www.thebostonshaker.comIn addition to hosting workshops and tastings, this shop has a fantastic collection of glassware,bitters, tools, and books.

www.uberbartools.comMichael Silver’s Australia-based company manufactures modern bar tools designed to improveefficiency, accuracy, and speed behind the bar.

http://www.cocktailkingdom.com

http://www.surlatable.com

http://www.thebostonshaker.com

http://www.uberbartools.com

THE BARTENDER'S LIBRARY

Abou-Ganim, Tony. The Modern Mixologist. Chicago: Surrey, 2010.Tony worked in key bars and restaurants in New York City and San Francisco before leaving hismark in Las Vegas as the opening bar manager of the Bellagio Casino. Tony introduced a fresh-ingredient drink program in all the casino’s bars, and his book includes a brilliant guide forincorporating seasonal ingredients in cocktails.

Applegreen, John. Applegreen’s Bar Book or How to Mix Drinks. Chicago: Monthly Press, 1913.Applegreen worked at the famed Hoffman House in New York and at Kinsley’s in Chicago. In thisvest-pocket-size book he recommends wines and spirits to stock, then proceeds with recipes arrangedalphabetically by style: cocktails, punches, Collins, rickeys, fizzes, and more.

Arthur, Stanley Clisby. Famous New Orleans Drinks. New Orleans: Rogers Printing Company, 1937.Few cities are more integral to cocktail culture than New Orleans. The legend and lore of cocktailssuch as the Sazerac, Ramos Gin Fizz, Vieux Carre, and many more are shared by Arthur, a journalistwho wrote numerous books about the city.

Baker, Charles H. The Gentleman’s Companion. New York: Derrydale, 1939.Baker married rich and traveled the world with a cadre of artists, actors, and socialites. He compiledhis early drinking and dining experiences into a handsome two-volume set (one on food and the otheron drink) and wrote a column for Gourmet magazine (R.I.P.) called “Here’s How.”

Baker, Charles H. The South American Gentleman’s Companion. New York: Crown, 1951.A second two-volume set, focused on the wine, spirits, and cocktails of Latin America, is filled withtales of raucous bacchanals and the people who fueled them. Baker may be the most entertainingdrinks writer of the 20th century.

Bar La Florida Cocktails. Havana, Cuba: Lloret, 1933.During the 1930’s, the La Florida Bar published delightful 60- to 75-page booklets with differentcovers and new drinks that are a blast to flip through. Vintage advertisements for cruise lines, wine,spirits, and various sundries add local color to the mix of classic and Cuban cocktail recipes.

Bebe, Lucius. The Stork Club Bar Book. New York: Rinehart & Co., 1946.Bebe was a journalist, author, and bon vivant who covered the activities of fashionable New Yorkersin the most popular clubs and restaurants. Recipes are listed between the author’s recollections of thepeople who made the place famous in the morning, afternoon, and night.

Bergeron, Victor Jules. Trader Vic’s Bartender’s Guide. Garden City, NY: Doubleday, 1947.Less valuable for the hundreds of recipes than for Bergeron’s priceless opinion of spirits, cocktails,

customers, and the trials and tribulations associated with running a bar. Trader Vic, as he wasnicknamed, ran some of the country’s most celebrated bars during his time.

Bergeron, Victor Jules. Trader Vic’s Bartender’s Guide. Garden City, NY: Doubleday, 1972.The revised edition of Vic’s Bartender’s Guide expands upon the foundation he’d built 25 yearsbefore with more commentary, illustrations, and recipes. Entire sections devoted to tequila and pisco,among the more familiar classic whiskey and gin recipes, were unprecedented until this edition.

Berry, Jeff. Beachbum Berry Remixed. San Jose, CA: SLG Publishing, 2010.All of Jeff Berry’s books (Grog Log, Intoxica, and Sippin’ Safari ) are entertaining reads andvaluable resources. His latest book updates his previous scholarship of the people, places, and drinksthat defined tiki culture.

Birmingham, Frederic A. Esquire Drink Book. New York: Harper & Brothers, 1956.Former Esquire editor in chief Frederic A. Birmingham oversaw this compilation of over a thousandrecipes to be used by the host of every conceivable party. Whimsical color illustrations by BillCharmatz adorn the in-depth overview of wine, spirits, beer, and cocktails.

Blue, Anthony Dias. The Complete Book of Spirits. New York: HarperCollins, 2004.The concise historical, cultural, and economic background in Blue’s text-only overview of spiritsmakes up for the lack of artwork that so many other spirit guides depend on. His emphasis on thecategories over the brands is admirable, especially in harder-to-define spirits chapters such as rumand liqueurs.

Boothby, William. World’s Drinks & How to Mix Them. San Francisco: Boothby’s World DrinksCo., 1908, 1930.The extremely rare 1891 edition of the American Bar-Tender by Boothby and the rare 1908 edition ofWorld Drinks and How to Mix Them were both reprinted with fabulous introductions in 2009. Bothbooks are testaments to San Francisco’s influence during the Golden Age of the cocktail andBoothby’s prodigious travels. The 1930 edition lacks all the great anecdotal information but includesmore recipes.

Broom, Dave. The Connoisseur’s Book of Spirits & Cocktails. Italy: Carlton Books, 1998.England’s Dave Broom is one of the most respected spirits writers in the world. Before hisgroundbreaking works on rum and whisky, Broom wrote this comprehensive guide to spirits thatoffers his unique perspective on spirits outside of his contemporary beat.

Brucart, J. S. Cien Cocktails. Madrid, Spain: Self-published, 1943.This handsome, leather-bound book was published by the head bartender at the Ritz Hotel in Madrid,presumably for his barmen. Each of the cocktails, including the Camparinette, an early Negroniprototype, is annotated with a little information about its provenance.

Bullock, Tom. The Ideal Bartender. St. Louis: Buxton & Skinner Printing &Stationery Company,1917.

St. Louis Country Club’s head bartender Tom Bullock was immortalized by a libel scandal involvingTheodore Roosevelt and the barman’s famed Mint Julep. Bullock’s ultra-rare recipe book isavailable in its entirety online and in an annotated edition compiled by D. J. Frienz in 2001.

Buzza, George, and Ralph Cardozo. Hollywood’s Favorite Cocktail Book. Hollywood: Self-published, 1930s.George Buzza and Ralph Cardozo were partners in a Hollywood-based greeting-card company thatprinted this beautiful book that memorializes the house cocktails of Hollywood’s top hotspots anddrinks named after the celebrities that made them famous. The letterpress 50-page book was sold in ahandsome box decorated with Buzza’s iconic Art Deco-style line drawings.

Byron, O. H. Modern Bartender’s Guide. New York: Excelsior, 1884.An extremely rare early bartender’s guide that expands on the format first introduced by JerryThomas’s Bartender’s Guide (recipes for drinks, syrups, bitters, and the production of liqueurs). Thelack of suggestions for how to serve the book’s many recipes is unfortunate, but the presence of manyfirst appearances, such as the Manhattan and the Martinez, make this book a gem.

Carre, Richard. Leurs Cocktails Par Antoine. Nice, France: L’Union De La Presse Internationale,1932.Antoine was the bartender at Maxim’s in Paris. This book includes sketches of famous regulars withhundreds (353) of popular cocktail recipes and a short section of beautiful advertisements in the backof the book. Recipes range from classics to lesser-known creations such as the author’s own Elliodcocktail composed of gin, lemon juice, Cointreau, and peach brandy.

Cecchini, Toby. Cosmopolitan: A Bartender’s Life. New York: Broadway Books, 2003Famed for popularizing the Cosmopolitan cocktail in the 1990’s and his exploits at his former barPasserby, Toby is the most articulate bartender of our time. His biographical, first-person narrativeoffers an intoxicating perspective on the charms and challenges bartenders face on a nightly basis.

Chicote, Pedro. Cocktails. Madrid, Spain: Sucesores de Rivadeneyra, 1928.A 4" by 8" hardbound book that includes an extensive introduction to bar service with a wine andspirits primer. The classics dominate the selection of recipes, but there are many “new” drinks thatwere likely invented in Spain by Chicote and his bartenders. A fantastic book (especially if you speakSpanish) that is equal parts bartender’s manual and recipe guide written by Madrid’s most celebratedbar owner of the time.

Craddock, Harry. The Savoy Cocktail Book. London: Constable & Co., 1930.Harry Craddock was a New York City bartender who left during Prohibition to work at the AmericanBar in London’s Savoy Hotel. His beautiful cocktail book combines recipes from many of the bestbooks published in America before Prohibition with popular European cocktails of the time. Thisbook is widely considered to be the definitive collection of recipes from the Golden Age.

Crockett, Albert Stevens. Old Waldorf Bar Days. New York: Aventine Press, 1931.The author was a newspaper reporter and longtime regular of the Brass Rail Bar at the Waldorf

Hotel, which opened in 1893. The four-sided bar was closed when Prohibition was enacted andeventually cut down and sold. Crockett’s tale breathes life back into the beautiful old bar,nostalgically recalling the good times before Prohibition and the cocktail recipes that helped fuelthem.

Curtis, Wayne. And a Bottle of Rum: A History of the New World in Ten Cocktails. New York:Crown, 2006.Curtis weaves the history of rum into the colonization and formation of our country, using rumcocktails as his lens. Classics such as the Daiquiri, Mojito, and Mai Tai are featured, alongside morearchaic libations such as Grog and Punch in this well-written, entertaining tale of our country’sorigin.

DeGroff, Dale. Craft of the Cocktail. New York: Clarkson Potter, 2002.The cocktail program Dale implemented at New York City’s Rainbow Room in 1987 sparked thecontemporary cocktail renaissance, which replaced soda guns and artificial ingredients with freshproduce and classic drink-mixing techniques. His groundbreaking first book focuses on history,technique, recipes, and resources for further study.

DeGroff, Dale. The Essential Cocktail. New York: Clarkson Potter, 2008.DeGroff’s latest book is an in-depth look at the provenance of numerous classic and original recipes.Alongside his detailed observations and historical anecdotes, Dale provides insight into preparationmethods, produce, and spirits. Neither an update of his first book, nor a marked departure, TheEssential Cocktail focuses on the details that transform good recipes into great drinks.

DeGroff, Jill. Lush Life Portraits from the Bar. New York: Mud Puddle Books, 2009.Few have enjoyed a better vantage point of bars than Jill DeGroff, who frequently joins Dale when hegives lectures, training sessions, and seminars about cocktails all over the world. Instead of drinking,she occupies her time on the other side of the bar with a paintbrush, a marker, or oil pens, which sheuses to sketch many of the colorful figures who have shaped the industry.

Difford, Simon. Difford’s Guide to Cocktails #7. London: Sauce Guides Limited, 2008.It’s safe to say that no one has visited and reviewed more bars than Simon Difford. Along the way,he’s collected thousands of recipes, reviewed hundreds of spirits, and printed his work alongsidesome of the most beautiful pictures ever taken of mixed drinks. Almost every year he updates his bookwith more recipes and brilliant sidebars from his fabulous UK-based magazine, CLASS.

Duffy, Patrick Gavin. The Official Mixer’s Manual. New York: Long &Smith, 1934.Duffy’s first bar guide is spiral-bound, presumably so readers can lay the book flat while mixing (ifyour copy is still in good shape after more than 75 years). The chapters are separated into cocktails,punches, coolers, daisies, flips, and more. Duffy tended bar at New York City’s Old Ashland Housefor many years before Prohibition. The stated purpose of the guide was to share trusted pre-Prohibition recipes from an established barman for the new generation of bartenders to follow.

Duffy, Patrick Gavin. The Official Mixer’s Manual. Garden City, NY: Doubleday, 1956.

Renowned food personality, cookbook author, and editor James Beard revised Duffy’s Mixer’sManual in 1956. His additions included recipes for food to serve with cocktails, a spirits glossary,and an updated wine section written by Frank Schoonmaker. The cocktail recipes are divided by basespirit (instead of alphabetically as they were in the original edition).

Edmunds, Lowell. Martini, Straight Up. Baltimore: The Johns Hopkins University Press, 1998.A classics professor at Rutgers University, Edmunds’s book is near the top of the heap of scholarlyworks on the subject of drinking. Perhaps no drink deserves more focus than the Martini, the mosticonic cocktail of them all. By approaching the drink from seemingly every angle, the author comes tosome fundamental truths about how it has become one of the most protean, enduring mixed drinks ofall time.

Embury, David. The Fine Art of Mixing Drinks. Garden City, NY: Doubleday, 1948, 1952, 1958.The first deeply theoretical book about the building blocks of a cocktail wasn’t written by abartender: David Embury was a lawyer! After forty years of mixing drinks, the author compiled hisobservations of the qualities of spirits and mixers and the relative merits of their combination. Hiscaustic commentary about vodka, among many other topics, and palate for strong, dry drinks havemade him a cult figure in mixology circles.

Ensslin, R. Hugo. Recipes for Mixed Drinks. New York: Self-published, 1916.Besides being one of the last great cocktail books (self) published before Prohibition and having thefirst mention of the Aviation recipe, it was the source of over a hundred recipes published in HarryCraddock’s much more famous Savoy Cocktail Book, published in 1930.

Fancy Drinks. Cleveland: Bishop & Babcock, 1902.A pocket-size recipe book filled with gorgeous detailed engravings of the tavern fixtures sold by theBishop & Babcock Company. Late 19th-century tavern-fixture catalogs, such as the ones published byBishop & Babcock and Brunswick Balke-Collender, offer a unique glimpse into the ornate trappingsthat adorned America’s finest barrooms.

Field, Colin. The Cocktails of the Ritz Paris. New York: Simon & Schuster, 2003.Colin Field’s beautifully illustrated book captures the style and eccentricity of the Hemingway Barand many of its quirky, well-heeled regulars. Field faithfully transcribes the lineage and origin ofeach recipe, which spurs the reader to imagine what they must taste like at his bar.

Foquet, Louis. Bariana. Paris: Duvoye, 1902.A recipe book filled with beautiful engravings of bar tools and machinery that includes 152 numberedrecipes, divided into cocktails, short drinks, summer drinks, winter drinks, and punches. Who saidseasonality was a modern conceit? The recipes are primarily early American drinks, but there are anumber of new French drinks as well.

Fougner, Selmer. Along the Wine Trail. Boston: Stratford, 1935.The author wrote a column called “Along the Wine Trail” for The New York Sun right after the repealof Prohibition to reacquaint Americans with wines and spirits: their production and uses. Fougner’s

column was serialized into pamphlets focused on wine, spirits, and mixed drinks. The bound versionincluded six vodka recipes, a precedent for the time.

Gaige, Crosby. Cocktail Guide & Ladies’ Companion. New York: M. Barrows & Co., 1944.Gaige was a theatrical producer on Broadway, a bon vivant and author of numerous books on foodand drink. His cocktail guide includes numerous classics and fashionable recipes of the time,alongside witty testimonials from well-heeled foodies including Lucius Beebe, James Beard, andFrank Case.

Gale, Hyman, and Gerald F. Marco. How & When. Chicago: Self-published, 1937.According to Chicago-based Marco Imports president Abe Marco, this book was published with thehelp of more than eighty international wine-and-spirits experts to provide readers with reliableinformation about the service, storing, and purchasing of wines and spirits. The book’s concisedefinitions of each product and great food and cocktail recipes make it a valuable resource.

Grimes, William. Straight Up or On the Rocks. New York: Simon & Schuster, 1993.Former New York Times restaurant critic William Grimes traces the cocktail’s roots from Colonialtimes, through the Golden Age and Prohibition, into the 1950s when vodka closed the curtain onclassic cocktails. Written years before the modern cocktail renaissance secured a foothold, Grimes’sbook nimbly foreshadowed the advances that lay ahead.

Grohusko, Jack. Jack’s Manual. New York: Self-published, 1910.This book was reprinted five times between 1908 and 1933, a testament to its value before and afterProhibition. The first 22 pages of the 1910 edition define the popular wines and spirits of the day.There are 60 pages of recipes, listed alphabetically, followed by a couple of pages of food recipesand advertisements, including Jack’s own julep strainer. There are a few first printings, including theBrooklyn cocktail and an early version of the Blackjack.

Grossman, Harold J. Grossman’s Guide to Wines, Spirits and Beers. New York: Scribner, 1964.Close to five hundred pages of information about wines, spirits, cocktails, and bar operation. Charts,tables, illustrations and photographs of old bars, menus, and accounting procedures separate this bookfrom other wine-and-spirits overviews and give the reader a unique glimpse into bars and restaurantsin the 1950s and ’60s.

Haigh, Ted. Vintage Spirits & Forgotten Cocktails. Gloucester, MA: Rockport, 2004, 2009.This book helped raise awareness of lesser-known early 20th-century cocktails and the esoteric,extinct ingredients they were mixed with. Haigh and importer Eric Seed are co-responsible for the re-release of historic spirits, liqueurs, and bitters such as Crème de Violette, Pimento Dram, andSwedish Punsch in America.

Hallgarten, Peter A. Spirits & Liqueurs. London: Faber and Faber, 1979.The author marches through spirits in the first half of the book and sinks his teeth into liqueurs in thelatter half. The straightforward, scholastic approach to the topic is characteristic of the booksLondon-based Faber published on wine and spirits in the 1970s.

Hamilton, Ed. Rums of the Eastern Caribbean. Puerto Rico: Tafia, 1995.Ed’s tale of the trips he made by boat throughout the Caribbean to visit rum distilleries is a pleasureto read. His overviews of each rum, peppered with his savvy opinion, makes for one of the best waysto learn about the spirit save setting sail yourself.

Hannum, Hurst, and Robert S. Blumberg. Brandies and Liqueurs of the World. Garden City, NY:Doubleday, 1976.Following a timely, critically acclaimed study of the wines of California, the San Francisco-basedauthors of this book shifted their focus to spirits. The duo’s classification of liqueurs, the oldestcategory of spirits, is laudable given the lack of regulation and variety of styles.

Hess, Robert. The Essential Bartender’s Guide. New York: Mud Puddle Books, 2008.Many of the pioneers of the modern cocktail renaissance met online in chat rooms such as RobertHess’s famous Drink Boy forum. A Microsoft software engineer by day and champion of the mixeddrink online, Hess’s bartender’s manual is one of the first books I recommend to newcomers to thecraft. A concise history of the mixed drink, spirits, tools, and techniques is followed by a lengthyannotated selection of mixed drinks.

Jackson, Michael. Whiskey. New York: Dorling Kindersley, 2005.Whiskey is beer-and-whiskey writer Michael Jackson’s definitive guide on the subject. In the book,which has hundreds of beautiful photos to bring the distilleries and the people who run them to life,Jackson tackles the subject region by region, after a lengthy primer on production.

Johnson, B. A., and S. P. Johnson. Wild West Bartenders’ Bible. Austin: Texas Monthly Press, 1986.While many were downing Alabama Slammers and Long Island Iced Teas, the authors of this bookwere researching 19th-century taverns, bar design, classic recipes, and bar operation. The researchand recipes in this book went largely unnoticed in the ’80s, which is unfortunate: in the right hands,this could have ushered in the classic cocktail renaissance a little earlier.

Johnson, Harry. Bartender’s Guide. New York: Self-published, 1882, 1888, 1900.One of the rarest and most valuable 19th-century bar manuals, a facsimile of this book was reprintedby Mud Puddle Books in 2008. Besides first printings of cocktails such as the East India, Johnson’sguide devotes almost 150 pages to elemental bar-operations procedures such as hiring, training,customer service, and cleaning.

Jones, Andrew. The Aperitif Companion. New York: Knickerbocker Press, 1998.Jones takes on a difficult subject matter to organize, “aperitifs,” and brings order and clarity to thesubject. The slender, 200-page guide filled with photographs lists fortified wines, vermouth, bitters,quinquinas, pastis, and more. Production methods, marketing, and historical significance are alldiscussed in as much depth as the author could gleam from tight-lipped producers.

Jones, Stan. Jones Complete Barguide. Los Angeles: Barguide Enterprises, 1977.This book, which is out of print, but still regularly available online, is one of very few seriouscocktail books published in the 1970s. Jones’s 200-page overview on spirits production and sales,

preceding thousands of recipes, represents one of the most prolific works on the subject.

Jordan, Joseph. Simple Facts about Wine, Spirits, Liqueurs as well as the Mysteries of Myriads ofMixed Drinks. Los Angeles School of Bartending, 1937.A typewritten, detailed account of hints and rules for bartenders, bar checklists, glassware, andstandard measures, and an extensive 40-page lexicon of beverage styles and brands of mineralwaters, wines, and spirits. There are 150 cocktail recipes, including an early mention of the RustyNail and a number of tropical cocktails such as the Singapore Sling and Zombie Punch.

Judge Jr. Here’s How. New York: John Day, 1927.This slim three-by-five-inch cocktail book, published in New York during Prohibition, seems likenothing more than another beautiful trinket from the ’20s until the famous French 75 shows up for thefirst time in print on page 36. Closer examination reveals the Applejack Rabbit’s first appearance andnumerous other interesting recipes printed with witty annotations.

Kappeler, George J. Modern American Drinks. New York: The Merriam Company, 1895.The author presided over the bar in New York City’s famed Holland House, which must have been afantastic place to drink based on the recipes included in this book. The level of detail in Kappeler’srecipes, which include new drinks such as the Widow’s Kiss and the Liberal, gives the reader aglimpse of the precision required to mix popular drinks of the time.

Lasa, Juan A. Libro de Cocktail. Havana, Cuba: Self-published, 1929.A thin pamphlet, roughly three by seven inches and fifty pages long; half the book is in English and theother half is in Spanish. The breakdown of recipes is predominantly classic with a heavy emphasis onearly Cuban cocktails. The pamphlet is unremarkable, save for a recipe for the Rum Mojo, theearliest printed Mojito recipe.

Lowe, Paul. Drinks As They Are Mixed. Chicago: Frederick J. Drake and Co., 1904.This book has the same introduction—almost word for word—as the much better known ABC ofMixing Cocktails, written almost twenty years later. It even has the same color cover and letteredtabs for quick reference. McElhone was a good judge: on top of its convenient size, Lowe’s book isfilled with the leading drink recipes of the time and has an extensive index of suggestions for service,toasts, and recipes for making your own sodas, syrups, liqueurs, cordials, and bitters.

Mario, Thomas. Playboy’s Host & Bar Book. Chicago: Playboy Press, 1971.Look no further to discover how far the craft of the cocktail fell during the Cold War: Day-Glo drinksbrimmed with fruit being sipped by a crowd that must have seemed square back in this turbulent timein American history. Despite the drinks, Mario’s party-planning suggestions are laudable.

Marshall, Hugh D. Trinidad & Other Cocktails. Port of Spain, Trinidad: Queen’s Park Hotel, 1932.A thin pamphlet from the long bar at the Queen’s Park Hotel in Trinidad. Marshall wrote it with thesupport of Angostura Bitters, Canning’s 5-yearold Caroni Rum from Trinidad, and Canadian ClubWhiskey. Besides the sponsor’s recipes, there are a number of classics. The famous Queens ParkGreen Swizzle is mentioned, but the recipe is not divulged.

Masson, Jeff, and Greg Boehm. The Big Bartender’s Book. New York: Mud Puddle Books, 2009.Authored by two of the most accomplished cocktail-book collectors in the world, Jeff and Gregcompiled over a thousand modern and historic recipes for this volume. The recipes are listed in bothounces and milliliters, and many include the first place the recipe was printed or the recipe’s creator.

McElhone, Harry. ABC of Mixing Cocktails. London: Odhams Press, 1922.An experienced bartender and successful bar owner, McElhone covers the bartender’s roles andresponsibilities in the first ten pages, then dives into an A-to-Z recipe spread covering over threehundred of the most popular drinks of the time. The slender, 3.5-by-5" book, with tabs for each letterof the alphabet and a selection of toasts in the back, includes a number of recipe attributions, a rarityfor the time period.

McElhone, Harry. Barflies and Cocktails. Paris: Lecram Press, 1927.A bar’s legacy is defined by the people who drank there and the stories they told. Few cocktail bookscelebrate their patrons more explicitly than this one, an expanded ABC of Mixing Cocktailsillustrated with the light-hearted sketches of Wynn Holcomb that closes with a list of Harry’s mostvaunted guests and their comical code of conduct.

Meier, Frank. The Artistry of Mixing Drinks. Paris: Fryam Press, 1936.Printed in Paris during Prohibition in America, The Artistry of Mixing Drinks is undeniably one ofthe most beautiful and enduring bar books. Meier ran the bar at the Ritz, where his legacy continueswith Colin Field today. The author includes numerous originals, including the Bee’s Knees, andcloses with a section of “useful formulas,” illustrating the scope of a top bartender’s expertise at thetime.

Miller, Anistatia, and Jared Brown. Spirituous Journey: A History of Drink, Book Two: FromPublicans to Master Mixologists. London: Mixellany Ltd., 2009.Working from homes in New York and London, Jared and Anistatia have been instrumental in coaxingthe cocktail out of hibernation on both sides of the pond. Their work as writers is oftenovershadowed by their roles as educators and archaeologists.

Mr. Boston Bartender Guide. Boston: Mr. Boston Distiller Co., 1974.The 1974 edition of the famous red book is filled with illustrations and fullcolor photos advertisingMr. Boston’s long line of spirits. Illustrator Nancy Tausek’s captions of colonial bons vivantsmaintain a lively backdrop to the book’s recipe spread, which includes the first known printing of thetequilabased Rosita cocktail popularized by Gary Regan.

Newman, Frank P. American Bar: Recettes des Boissons Anglaises et Américaines. Paris: SociétéFrançaise D'imprimerie et de Librairie, 1904.The 1904 edition of Frank Newman's cocktail book (written in French) features over three hundredrecipes served at the Grand Hôtel in Paris. Besides being a great bar guide, the book is significantbecause it contains the first mention of the Dry Martini Cocktail, prepared with gin, orange bitters,and Martini Dry Vermouth, a clue as to how the famous drink gained its name.

Pacult, F. Paul. Kindred Spirits 2. Wallkill, NY: Spirit Journal, 2008.Eleven years separate the first and second edition of Pacult’s comprehensive guide to spirits andfortified wines. His updated, expanded second edition, written in a period of exponential growth forpremium spirits, catalogs and rates hundreds of brands, each broken down categorically with tastingnotes that read like poetry.

Proulx, Theodore. The Bartender’s Manual. Chicago: The J.M.W. Jones Stationery Printing Co.,1888.Written with the support of Chapin & Gore of Chicago, this manual has a mixture of practical hints forthe bartender—including how to conduct oneself behind the bar—and a number of classic recipes.This book is the first to include a recipe for the Old-Fashioned cocktail.

Regan, Gary. The Joy of Mixology. New York: Clarkson Potter, 2003.A modern followup to David Embury’s F ine Art of Mixing Drinks, this volume classifies cocktailsinto families, offering readers insight into the building blocks of mixed drinks. Regan’s portrayal ofthe bartender’s psyche is a priceless precursor to his lengthy overview of drinks and the techniquesrequired to prepare them properly.

Saucier, Ted. Bottoms Up. New York: Greystone Press, 1951.Saucier was the publicist for New York’s Waldorf-Astoria Hotel for many years, which must havehelped him cast a wide net for recipes. His book is best known for the thumbnail sketches ofcurvaceous nude women, accessorized with cocktail glassware and mixing equipment (hence thedouble entendre in the title). Bottoms Up is the source of cult classics such as the Diamondback andLast Word cocktails.

Schumann, Charles. American Bar. New York: Abbeville Press, 1995.Munich barman Charles Schumann’s follow–up to his tropical-bar book was a huge source ofinspiration for this book. A departure from coffee-table-sized, multicolored pictorial overviews ofthe mixed drink, Schumann borrows tropes from many of the 20th century’s most beautiful bartender’sguides and devotes a lengthy section to spirits production.

Schumann, Charles. Tropical Bar Book. New York: Stewart, Tabori & Chang, 1989.The combination of literary tales of life in the tropics, beautiful illustrations by Günter Mattei, aconcise collection of recipes and the author’s dogmatic directions for mixing drinks make this bookindispensable for rum lovers. Originally published in German in 1986, Schumann’s guide is stillsalient.

Sloppy Joe’s Cocktails Manual. Havana, Cuba: Self-published, 1932.Sloppy Joe’s, owned by José Abeal and Valentin Garcia, opened in a former grocery store in Havanain 1918. José grew up in Spain and tended bar in New Orleans and Miami before opening his bar inCuba right before Prohibition. He published an annual booklet filled with cocktail recipes as asouvenir for his customers, many of them Americans on a booze cruise.

Straub, Jacques. Drinks. Chicago: The Hotel Monthly Press, 1914.

A slim recipe book written and published a few years before Prohibition by a twenty-plus-yearveteran of Louisville’s famed Pendennis Club. The volume includes numerous first printings, such asthe Daiquiri and Black Jack, along with hundreds of other recipes. By this time, a bartender wasexpected to be familiar with dozens of recipes, so many of the books of this period were sized to fitin a bartender’s vest pocket.

Stuart, Thos. Stuart’s Fancy Drinks and How to Mix Them. New York: Excelsior, 1904.Stuart’s book shares many recipes with, and follows a similar format to, the 1887 edition of JerryThomas’s Bartender’s Guide. In addition to a lengthy section of recipes for popular mixed drinks ofthe time, there are short recipe sections for fruit wines, cordials, sodas, liqueurs, and bitters. Asection in the back of the book includes very early mentions of the Marguerite (the Dry Martini’spredecessor), the Rob Roy, and the Blackthorn.

Tarling, W. J. Café Royal Cocktail Book. London: Pall Mall, Ltd., 1937.Widely considered to be the crown jewel of the United Kingdom Bartender’s Guild, whose memberspicked up what the great American bartenders put down during Prohibition, Tarling’s incredibly rarerecipe book is filled with important first mentions such as the 20th Century. Many of the U.K.B.G.books of the time are valuable because they attribute recipes to the members who created them.

The Cocktail Book: A Sideboard Manual for Gentlemen. Boston: L. C. Page, 1900, 1913.The introduction to this slender 66-page guide explicitly states that it’s not a bartender’s guide or “alist of all the fancy combinations of various liqueurs designed to advertise an establishment”—it wasprinted for private use. Besides a mythical origin story for the cocktail and a few pages covering non-alcoholic drinks and wine service, the book focuses on a stately selection of recipes that featureNortheastern ingredients and locales.

Torelli, Adolphe. 900 Recettes de Cocktails. Paris: S. Bornemann, 1928.The number of recipes printed in books by the top barmen of the time continued to climb untilProhibition ended in 1933, when many popular books took a back-to-the-basics approach. The Frenchbooks of this period, including this fine guide written by the head bartender at the Winter Palace inNice, are filled with sophisticated recipes that incorporate traditional French spirits, fortified wines,and aperitifs into canonical American recipes.

Thomas, Jerry. Bar-Tenders Guide. New York: Dick & Fitzgerald, 1876, 1887.The 1876 edition was printed without Christian Schultz’s Manual for the Manufacture of Cordials ,a treatise on spirits, liqueurs, and syrups. The 1887 edition, printed after Thomas’s death, includesthe famous Hints and Rules for Bartenders. Each edition includes recipes from his travels.

Thomas, Jerry. How to Mix Drinks. New York: Dick & Fitzgerald, 1862.The significance of the first professional bartender’s manual written by America’s first celebritybartender goes without saying. The beautiful facsimile of the 1862 edition, reprinted by Mud PuddleBooks, includes an introduction by David Wondrich, who wrote an entire book about Thomas(Imbibe!) and shares many of his primary sources in the appendix.

Townsend, Jack, and Tom Moore McBride. The Bartender’s Book. New York: Viking, 1951.In the sparsely illustrated, 125-page overview of cocktails arranged by spirit, Jack Townsend, thepresident of the New York Bartenders’ Union, isolates the canonical cocktails of the time. Hiscaustic, practical wit steals the show in this thoroughly sobering view of the state of bartending.

Uyeda, Kazuo. Cocktail Techniques. New York: Mud Puddle Books, 2010.This book was first published in Japanese in 2000. Mud Puddle Books founder Greg Boehm arrangedan English translation of the text that he released at a two-day seminar Uyeda held in New York Cityin 2010. In the book, Uyeda, who’s most famous for his “hard shake method,” explains the thoughtprocess behind each mixing technique and their application in classic and original cocktails, whichare illustrated in beautiful full-color photos.

Vermeire, Robert. Cocktails: How to Mix Them. London: Herbert Jenkins, Ltd., 1922.This vest-pocket-size guide, printed a couple years after American Prohibition, is one of the mostvaluable resources of its time. Robert, of London’s Embassy Club, sacrificed space for recipes to tiphis hat to the bartenders who created them. The origins of the Sidecar and many other great drinks arelisted here.

Walton, Stuart. The Complete Guide to Spirits. London: Annes Publishing Ltd, 1998.Walton’s 120-page overview of spirits and liqueurs is filled with fantastic photos, sketches, andtables that get to the heart of the matter. The industry has changed a lot since the book was written, butthe format and focus on facts over suppositions makes it a fantastic used bookstore find.

Whitfield, W. C. Here’s How. Asheville, N.C.: Three Mountaineers, 1941.Here’s How is Whitfield’s followup to Just Cocktails, published in 1939. Both wood-covered booksare widely available in antique shops and online and are entertaining to page through. The concise,75-page classics-focused recipe book is illustrated with cartoony drawings by Tad Shell and wittyannotations alongside almost every recipe.

Wondrich, David. Esquire Drinks. New York: Hearst Books, 2002.Wondrich authored his first cocktail book on behalf of Esquire magazine, which has always heldcocktails in high regard in its hallowed pages. The book is currently out of print, which is too badbecause it’s filled with sage drinking advice, historical tidbits, and photos and illustrations thatdocument the transfer of power from the martini to the cocktail in the first decade of the 21st century.

Wondrich, David. Imbibe! New York: Perigree, 2007.Wondrich’s James Beard Award-winning biography of America’s first celebrity bartender is a greatread for bartenders and culinary historians. The book was published at the height of the classiccocktail renaissance and helped reposition bartending as a respectable trade in America.

Wondrich, David. Killer Cocktails: An Intoxicating Guide to Sophisticated Drinking. New York:HarperCollins, 2005.A marked departure from Esquire Drinks, Killer Cocktails adds to the popular literature of the time,with recipes from out-of-print texts, menus, and newspaper articles. Wondrich also includes a few of

his own recipes. Few authors mix as well as they write; Wondrich being a notable exception.

ACKNOWLEDGMENTS

I've attributed recipes, acknowledged inspirations, and nodded toward those who have shared theirresources with me throughout the book. Despite my trail of crumbs, there are many whose nameshaven’t been mentioned.

The StaffI couldn’t ask for a better partner than Brian Shebairo, whose unconditional commitment toexcellence sets the bar from the top down.

Kim Bucci, Jon Hochstat, and Jess Wood who allow me to focus on the drinks.

Emily Bock, Aïcha Cissé, Marjorie Cox, Amber Duarte, Anya Dubin, Ari Hardjowirogo, Jina Lee,Jena Mason, Sofia Present, Darine Sengseevong, Sarah Todd, and Tae Yoon for holding down thedoor: you’re our first and last impression.

Japhet Balaban, Luis Bravo, Nick Brown, Tony Cid, Hilario Gonzalez, and Avery Houser workbehind the scenes to ensure that the bar runs smoothly.

Jeff Bell, Marian Beke, Edixon Caridad, Lurie De La Rosa-Jackson, Kerrin Egalka, AmandaPumarejo, Nalini Sharma, and Liam Wager for their service.

The BookWords don’t have the power to communicate my gratitude and admiration for Chris Gall. This bookwas a dream that he brought to life, page after page.

My agent, William Clark, patiently prodded me to put the proposal together and has been diplomaticand righteous during tempestuous times.

George Nicholson shepherded us to Carlo DeVito, who gave us the resources to bring the project tolife.

Diane Abrams, Rodman Neumann, and James Rodewald handled the text with deft hands.

Chris Thompson and Jon Chaiet ensured that the design popped off every page.

Peter Meehan tested and wrote all the food recipes and provided timely advice throughout the writingprocess. He and Hannah have always inspired me.

Peter Huynh’s designs were adapted for continuity between the book and bar. Keith Geldoff’stechnical drawings were the basis of the bar designs.

I am humbled by my friend and mentor David Wondrich’s foreword and grateful for the changesspirits samurai Paul Pacult made to the spirits primer.

Greg Boehm and Jeff Masson allowed me unabated access to their peerless cocktail book collectionsand shared their findings with me.

Melanie Asher, Jacob Briars, Jean-Louis Carbonnier, Dave Catania, Ron Cooper, Philip Duff, TomasEstes, Giuseppe Gallo, Ed Hamilton, Bernie Lubbers, May Matta-Aliah, Peter Schaf, Eric Seed,Claire Smith, and John Troia all shared information about their areas of expertise in the spirits world.

David Chang, Tien Ho, Eugene Lee, and Christina Tosi of Momofuku, Wylie Dufresne and JohnBignelli of WD 50, Will Guidara and Daniel Humm of Eleven Madison Park, and Amador Acostaand Sam Mason of Tailor provided us with brilliant hot dogs.

Friends & FamilyKate Krader and Anthony Giglio opened the door to the book business for me and have patientlyguided me along the ropes ever since.

Lastly, I would like to thank the love of my life, Valerie Meehan, and our siblings and loving parents,especially Gregory Simi, whose struggle to recover from a stroke while I wrote this book puteverything in perspective.

—Jim Meehan

Thanks to Jim Meehan, who was wise enough to be inspired by an odd fish on the New York subway.Also to George Nicholson for his enthusiastic and loyal guidance in all matters literary. And most ofall to my wife, Ann, whose love and support has kept me going, even when I didn’t want to, fortwenty wonderful years.

—Chris Gall

INDEX

Note: Drink names are indexed by base spirit. For alphabetical listing of drinks, see The Recipes.

Absintheabout, *; Pastis, *Absinthe Drip, *

Absolutes, *, *Agave spirits, *. See also

Mezcal; Tequila referencesAñejo Tequila. See Tequila, AñejoAperol

Aperol Spritz, *May Day, *South Slope, *

Apple Brandy (Applejack)about, *Applejack Rabbit, *Great Pumpkin, *Harvest Sling, *Honeymoon Cocktail, *Jack Rose, *Master Cleanse, *Newark, *, *Nouveau Sangaree, *Nth Degree, *Persephone, *Pumpkin Toddy, *Widow’s Kiss, *Wrong Aisle, *

Aquavitabout, *Black Sesame-Infused

Krogstad Aquavit, *Golden Star Fizz, *Occidental, *Primavera, *, *Silk Road, *Trident, *

Aromatized wines/bitters,*. See also Vermouthreferences

Bar designabout: overview of, ** St. Marks Place, *basement, *exterior, *interior, *

Bar tools, *Batavia Arrack, about, *Bek Se Ju, * Year Punch, *Bitters, *, *, *, *. See

also Aperol; CampariBlack Chocolate Stout, Black Flip,

*, *Blanco Tequila. See Tequila, BlancoBlended Scotch Whisky.

See Whisky, ScotchBooks, *Bourbon

about, *100 Year Punch, *Benton’s Bacon-Infused

Bourbon, *Benton’s Old-Fashioned, *Black Tea-Infused Elijah Craig

*-Year-Old Bourbon, *Brown Derby, *Figetaboutit, *Goji-Infused Four Roses Single

Barrel Bourbon, *Gold Rush, *Johnny Apple Collins, *Left Hand Cocktail, *Little Bit Country, *Mae West Royal Diamond

Fizz, *Mint Julep, *Newfangled, *New York Flip, *Reverend Palmer, *, *Seelbach Cocktail, *

Staggerac, *Talbott Leaf, *There Will Be Blood,

*Brandy, types and history, *.

See also Apple Brandy(Applejack); Cognac;Kirschwasser; Pear Brandy;Pisco; Plum Brandy;Trimbach Framboise

Brandy de Jerezabout, *Mount Vernon, *

Cachaçaabout, *Brazilian Tea Punch, *Caipirinha, *Girl From Jerez, *Green Tea-Infused Leblon

Cachaça, *Morango Fizz, *Pearl Button, *Red-Headed Saint, *Rio Bravo, *Strawberry-Infused Mãe de

Ouro Cachaça, *Cachaça, Strawberry-Infused, in

Morango Fizz, *Campari

Americano Highball, *Negroni, *

Carbonated beverages, *, *, *Celery Relish, *Certification programs, *Champagne

about: stocking, *Bizet, *, *Champagne Cocktail, *

Chartreuse, GreenBijou, *Last Word, *Vauvert Slim, *

Citrus twists, *

Cocktails, about, *. See also specificmain ingredients Coffee, *

Coffee concentrate, *Cognac

about, *#3 Cup, *Apricot Flip, *Betsy Ross, *Black Jack, *Brandy Crusta, *Buona Notte, *Cavalier, *Champs-Élysées, *Coffee Cocktail, *East India Cocktail, *Field Cocktail, *Fog Cutter, *French Maid, *Imperial Blueberry Fizz, *Japanese Cocktail, *Jimmie Roosevelt, *May Daisy, *Midnight Express, *Milk Punch, *Montgomery Smith, *Prince of Wales, *Sidecar, *Velvet Club, *Vieux Carré, *Walnut-Infused Cognac, *

CointreauCorpse Reviver No. 2, *Water Lily, *

Concord Shrubb, *Condiments, *. See also Hot dog

condimentsCorn Water, *Crème de Violette, in Water Lily, *

Dairy, *Dried fruit, *Dry goods, *Dubonnet Rouge, in Beer Cassis,

*

Eau de vie, *. See alsoKirschwasser; TrimbachFramboise

Equipment, *, *Essential oils, *, *Etiquette, *

Fortified Wines, about, *.See also Madeira; Port;Sherry

Fried Mayonnaise, *Fruit

dried, *Fruit continued

garnishes, *, *preserves, *purées, *

Garnishes, *, *Genever

about, *Flying Dutchman, *Henry Hudson, *Left Coast, *New Amsterdam, *Red Devil, *

Gin. See also Aquavit; Genever;specific types immediatelybelow

about: London Dry, *; NewWestern Dry, *; typesand history, *

Astoria Bianco, *Aviation, *Berlioni, *Bijou, *Blackbeard, *, *Blackthorn Rose, *Bronx, *Caprice, *Cloister, *

Cranberry Cobbler, *Donizetti, *Flora Astoria, *French *, *Gin & Tonic, *Hanky Panky, *Kin Kan, *La Louche, *Last Word, *Lawn Dart, *Monkey Gland, *Negroni, *Noce Royale, *Norman Inversion, *Paul’s Club Cocktail, *Ramos Gin Fizz, *Rite of Spring, *Shiso Delicious, *South Slope, *Statesman, *Swollen Gland, *White Lady, *

Gin, Old Tom, * about, *Ephemeral, *Heirloom, *Martinez, *Tom Collins, *

Gin, Plymouthabout, *20th Century, *Albert Mathieu, *Archangel, *Bee’s Knees, *Blackthorn (English), *Cherry Pop, *Clover Club, *Corpse Reviver No. 2, *Desert Rose, *Edgewood, *Gimlet, *Green Deacon, *Leapfrog, *Martini, *

May Day, *Melon Stand, *Old Flame, *Old Maid, *Opera Cocktail, *Pink Lady, *Rose-Infused Plymouth Gin, *Singapore Sling, *Sloe Gin Fizz, *Southside, *Swiss Mist, *Tuxedo, *Vesper, *Vieux Mot, *Water Lily, *White Birch Fizz, *White Negroni, *

Ginger Beer, *Glassware, *, *Grapefruit Cordial, *

Home bartender, *Horchata, *Hot Dog Bun Breadcrumbs,

*Hot dog condiments

Celery Relish, *Fried Mayonnaise, *Momofuku Kimchi, *Tomato Molasses, *Truffle Mayonnaise, *

Hot dog recipes, *about: overview of, *Chang Dog, *Humm Dog, *Hummer, *

John John Deragon, *Mason Dog, *Tater Tots with Cheese and

Jalapeños, *Wylie Dog, * Hydrosols, *, *

Ice cream and sorbet, *

Juices, *, *

Kirschwasser, in Mount Vernon,*

Lavender Tincture, *Lemon Cordial, *Lillet Blanc, in Corpse Reviver No.

2, *Lime Cordial, *Liqueurs

about, *; floral, *;about, *; floral, *; herbal,*; nut, bean andseed, *; peel andfruit, *

Maraschino, in Last Word, *London Dry Gin, about, *

Machinery. See EquipmentMadeira

about, *Prince of Wales, *

Magazines, *Maraschino Liqueur, in Last Word,

*Mayonnaises. See Hot dog

condimentsMezcal

about, *Beer and a Smoke, *El Molino, *Mezcal Mule, *Pearl of Puebla, *

Mixers and garnishes, *Mixing and pouring, *Momofuku Kimchi, *Muddling, *

New Western Dry Gin, about, *

Oils, essential, *, *

Old Tom Gin. See Gin, Old Tom Online forums, *

Pantry items, *Pastis, about, *PDT experience, *Pear Brandy, in Perfect Pear,

*Peruvian Pisco. See PiscoPimms, Pimms Cup, *Pisco

about, *Bee’s Sip, *Bubbaloo, *Chamomile-Infused Barsol

Quebranta Pisco, *Cuzco, *Hot Buttered Pisco, *Judgment Day, *King Bee, *Pisco Sour, *Spiced Macchu Pisco, *

Plum BrandyFlying Dutchman, *Left Coast, *St. Rita, *

Plymouth Gin. See Gin, PlymouthPort

about, *Coffee Cocktail, *Noval Cup, *, *

Preparing glass, *Preserves, *Pumpkin ale, Great Pumpkin, *Purées, *

Quinquinas, about, *

Ramps, Pickled, *Reposado Tequila. See Tequila,

ReposadoResources, *Rhum

about, *

Girl From Jerez, *Mai-Tai, *Nth Degree, *Professor, *Queens Park Swizzle, *Remember Maine, *Rust Belt, *Ti-Punch, *

Rhum BlancChien Chaud, *Coda, *

Rum. See also Cachaça; Rhumreferences

about: Batavia Arrack and,301; English, *;French. See Rhum references;French. See Rhum references; Spanish, *; types andhistory, *

Airmail, *Apple Daiquiri, *Beachbum, *Betula, *Black Flip, *, *Buttered Popcorn-Infused

Rum, *Cinema Highball, *Coconut Colada, *Coda, *Conquistador, *Crimson Tide, *Daiquiri, *Death Bed, *Espresso Bongo, *Fish House Punch, *Fog Cutter, *Foreign Legion, *Hemingway Daiquiri, *Hotel Nacional Special, *La Florida Cocktail, *Luau, *Mai-Tai, *Mary Pickford, *Milk Punch, *

Mojito, *Mum’s Apple Pie, *Navy Grog, *Paddington, *Plátanos en Mole Old

Fashioned, *Rhum Club, *Romeo y Julieta, *Royal Bermuda Yachtclub Cocktail, *Silver Root Beer Fizz, *Zombie Punch, *

Rye Whiskey. See Whiskey, Rye

SakeBrewer’s Breakfast, *Japanese Courage, *Koyo, *Nigori Milk Punch, *Spice Market, *

Scotch. See Whisky, ScotchSeasonal mixology, *

about: overview of, *fall, *spring, *summer, *winter, *

Shaking, *Sherry

about, *La Perla, *Triborough, *

Sodas. See Carbonated beveragesSorrel, Spiced, *Spices, *, *, *Spirits primer

about: overview of, *Absinthe, *Agave spirits (Tequilas and

Mezcal), *Aromatized wines/bitters, *Brandy, *Fortified Wines, *Gin, *

Liqueurs, *Sugarcane spirits (Rums, etc.),

*Vodka, *Whiskey, *

Stirring, *Straining, *Sugarcane spirits. See also Rhum/

Rum referencesSugarcane spirits, about, *Syrups and sweeteners

about: commercial brands, *;consistency of quality, *;Grade B Maple Syrup, *;Orgeat, *

Agave Syrup, *Black Cardamom Syrup, *Caramelized Simple

Syrup, *Clove Syrup, *Cranberry Simple Syrup &

Macerated Cranberries,*

Demerara Syrup, *Grenadine, *Honey Syrup, *Kumquat Syrup, *Lemongrass Syrup, *Simple Syrup, *Tonic Syrup Recipe, *

Tamarind Purée, *Teas and tisanes, *

Techniques, *Tequila. See also Mezcal; specific

types immediately belowabout, *Águila Azteca, *

Tequila, Añejoabout, * Dulce de Leche, * Eclipse Cocktail, * Nouveau Carré, *

Tequila, Blancoabout, *21st Century, *

Conquistador, *East Village Athletic Club

Cocktail, *El Diablo, *El Puente, *Fresa Verde, *Green Harvest, *Lawn Dart, *Margarita, *Pharaoh Cooler, *Rhubarbarita, *Siesta, *T & T, *Tommy’s Margarita, *Witch’s Kiss, *

Tequila, Reposadoabout, *#8, *

*, *Café Arroz, *Condiment Cocktail, *El Burro, *Framboise Fizz, *La Perla, *Mexicano, *Paloma, *Resting Point, *Rosita, *Shaddock Rose, *

Tomato Molasses, *Tools, *. See also EquipmentTrimbach Framboise, Raspberries

Reaching, *Truffle Mayonnaise, *

Vanilla Butter, *Vermouth, about, * Vermouth, Dry

Caprice, *Chrysanthemum, *Kina Miele, *Paddington, *Rose, *

Vermouth, Sweet

Americano Highball, *Bijou, *Jujube Tea-Infused Vya Sweet

Vermouth, *Martinez, *Negroni, *Vieux Carré, *Vodka

about: flavored, *; historyand characteristics, *

Blackstar, *Cosmopolitan, *Gold Coast, *Lavender Tincture, *Mint Apple Crisp, *Moscow Mule, *Parkside Fizz, *Tao of Pooh, *Wellington Fizz, *

Whipped Cream, *Whiskey. See also Bourbon; specific

types immediately belowabout: Tennessee Sour Mash,

*; types and history,*

Brown Bomber, *Dry County Cocktail, *Frankfort Rose, *Hibiscus-Infused Bernheim

Wheat Whiskey, *Imperial Silver Corn Fizz, *

Whiskey, Irishabout, *Against All Odds Cocktail, *Black Thorn (Irish), *Cameron’s Kick, *Hotel d’Alsace, *Lake George, *Paddington, *Tipperary Cocktail, *Weeski, *

Whiskey, Ryeabout, *

Algonquin, *Betula, *Birch-Infused Rittenhouse, *Blinker, *Brooklyn, *Dandelion Root-Infused

Rittenhouse Bonded RyeWhiskey, *

De La Louisiane, *Deshler, *Dewey D., *Diamondback, *DuBoudreau Cocktail, *Frisco, *Great Pumpkin, *Greenpoint, *Harvest Moon, *Improved Whiskey Cocktail,

*Junior, *Lacrimosa, * L.E.S. Globetrotter, *Lion’s Tooth, *Manhattan, *Old-Fashioned Whiskey Cocktail, *Old Pal, *Rack & Rye, *Rattlesnake, *Remember the Maine, *Rye Witch, *Sazerac, *Silver Lining, *Solstice, *Triborough, *Up To Date, *Vieux Carré, *Ward Eight, *Whiskey Smash, *

Whisky, Japanese Maltabout, *Kansai Kick, *Masataka Swizzle, *Shiso Malt Sour, *

Whisky, Scotch

about, *; blended, *;about, *;

blended, *; blended malt, *; singlemalt, *

Apple Malt Toddy, *, *Blood and Sand, *Bobby Burns, *Cameron’s Kick, *Chamomile-Infused Compass

Box Asyla Blended ScotchWhisky, *

Gilchrist, *Lake George, *Le Père Bis, *Mariner, *Prince Edward, *Rapscallion, *Rob Roy, *Rusty Nail, *Sage Old Buck, *Smoky Grove, *Vaccari, *Woolworth, *

Wine. See also Champagneabout: fortified, *. See

also Madeira; Port; Sherry;wine-based aperitifs, *

Falling Leaves, *Nouveau Sangaree, *Silver Sangaree, *Single Malt Sangaree, *

The PDT Cocktail Book

Documents

Transcript of The PDT Cocktail Book