The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy
Jim Meehan, Chris Gall
Format: PDF / Kindle (mobi) / ePub
Chartreuse .5 oz. Grapefruit Juice .25 oz. Lemon Juice .25 oz. Simple Syrup Shake with ice and strain into a chilled coupe Garnish with a grapefruit twist —Thomas Mario, Playboy’s Host & Bar Book, 1971 CLOVER CLUB A 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 Syrup 1 barspoon Bonne Maman
with ice and strain into a chilled coupe No garnish —Jim Meehan and John Deragon, Fall 2007 NEWFANGLED While 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 Bitters half an Orange Wheel 3 Brandied Cherries Muddle the orange and cherries Add everything else, then shake with ice and fine-strain into a
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
with reliable information about the service, storing, and purchasing of wines and spirits. The book’s concise definitions 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 Colonial times, through the Golden Age and Prohibition, into the 1950s when vodka closed the curtain on classic cocktails.
they even step foot in the bar. The accommodating tone of the reservationist’s voice on the phone and her ability to offer a booking at a reasonable hour paves the way for our host, whose warm greeting at the door sets the stage for the rest of the staff. Seating guests in the right location is vital: we are conscientious about customers who want privacy and others who seek comradery, and we situate them accordingly. Once a table or stool is chosen, the bartender or server greets the guest with