The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy
Jim Meehan, Chris Gall
Format: PDF / Kindle (mobi) / ePub
ice and strain into a chilled coupe Garnish with three cherries on a pick —Jacques Straub, Drinks, 1914 9th Street Alphabet City Coffee Concentrate 80 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 refrigerator Yield: approx. 68 oz. BLACKSTAR The Blackstar was created with Smirnoff Black, a full-bodied vodka that isn’t available in the U.S., and
heat until it melts, then add brown sugar and stir until lumps are gone Add ice cream and stir until smooth and thick Strain spices and store in a nonreactive container in the freezer Sweetened Whipped Cream 3 oz. Heavy Cream .25 oz. Simple Syrup Whip until runny, not stiff HOTEL D’ALSACE David Slape named this drink after the posh Parisian hotel where Irish scribe and spirits devotee Oscar Wilde spent his last years. 2 oz. Bushmills Irish Whiskey .5 oz. Cointreau .5 oz.
Syrup 2 dashes Angostura Bitters Stir with ice and strain over one large cube into a chilled rocks glass Garnish with a lemon twist —Don Lee, Summer 2007 Black Tea-Infused Elijah Craig 12-Year-Old Bourbon 1 750-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 Fine-strain and bottle Yield: approx. 25 oz. Lemon Syrup 24 oz. Simple Syrup 8 Lemons
localized, tightly regulated, and easy to summarize, while others 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 describing what a category is and less on what it isn’t or can’t be by law. This primer was written with PDT’s cocktail program and spirits selection in mind and is not a comprehensive overview of distilled spirits. The omission of a product or subcategory is not a reflection of my opinion of a
1884. An extremely rare early bartender’s guide that expands on the format first introduced by Jerry Thomas’s Bartender’s Guide (recipes for drinks, syrups, bitters, and the production of liqueurs). The lack of suggestions for how to serve the book’s many recipes is unfortunate, but the presence of many first 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