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To make the banana oleo-saccharum, I cut the peels from two bright yellow bananas into 1/2" pieces and placed them in a small mason jar with 5 tsp granulated white sugar. The jar was sealed tight and left for 24 hours at room temperature before straining the resulting liquid through a coffee filter.

History

Attempting to recreate a wonderful cocktail from a recent outing to a local imbibery. The original featured tobacco bitters and madeira. Without those ingredients at home, I replaced the tobacco bitters with a dash each of Angostura and black walnut bitters, and the madeira with a half measure of Carpano Antica. Proportions of the original were unknown, but 2:1:1/4 felt right for this split-base, Manhattan/Boulevardier offshoot.

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From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

The Complete Bartender's Guide from the Celebrated

As cocktail historian David Wondrich alludes to in his introduction to the book, Jim Meehan's The PDT Cocktail Book is aiming to be the Savoy Cocktail Book of today. This is no small task: The Savoy Cocktail Book, written by exiled American Harry Craddock while tending bar in London during Prohibition, is a unique look at the state of the cocktail circa 1930 and arguably the most famous cocktail book in history. Apart from mimicking the title, Meehan similarly includes vibrant illustrations* and devotes the bulk of the book to a massive list of recipes. What's really amazing about this ambitious goal is that he largely succeeds: The PDT Cocktail Book is the definitive guide to the modern cocktail revival, and an essential addition to every home bartender's collection.

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Read more about The PDT Cocktail Book by Jim Meehan
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Recent Additions

Just Goes to Shoyu — Apple brandy, Apricot liqueur, Orange bitters, Soy sauce, Orange peel
Conjure Dreams — Blended Scotch, Drambuie, Pastis, Maraschino Liqueur, Cassis, Lemon juice, Lemon peel
Immortal Memory — Cognac VSOP, Pear eau de vie, Apricot liqueur, Maraschino Liqueur, Peychaud's Bitters, Orange juice, Orange flower water, Brandied cherry
Daguerre's Dream — Cognac VSOP, Dry vermouth, Herbal liqueur, Crème de Violette, Pastis, Lemon peel
Fanny Wright — Blended Scotch, Sweet vermouth, Averna, Bruto Americano, Maraschino cherry

Recent Discussion

Re Star Daisy, 22 hours 50 minutes ago mako commented:
Joaquín Simó has <a href="https://punchdrink.com/recipes/star-daisy/" a recipe</a> with 1/3 oz of syrup. Honestly, it's still tart!
Re Craft Cocktail Making: Theory and Structure of Acidity, 2 days ago Shawn C commented:
I will counter that the basic Blood & Sand is just fine. Not every cocktail has to be overly acidic. In fact many of the more acidic cocktails just pummel the herbal character of other ingredients particularly when very cold, so to get back flavor I often find it necessary to dial back lemon or lime juice in "standard" recipes. If you want a good Blood & Sand or other orange juice containing drink, you need to begin with good oranges appropriate for the particular cocktail. I find the best oranges are from the early half of their ripening/harvest period. Later on the flavor turns sweeter, sometimes over ripe, and the orange oil intensity of the squeeze isn't as pronounced. I use Valencia and Washington navel oranges, some Moro (blood oranges), and I avoid Cara Cara which are more of a grapefruit orange hybrid.
Re Dalliance, 3 days ago mako commented:
This is extremely similar to classic Depth Charge.
Re Craft Cocktail Making: Theory and Structure of Acidity, 3 days ago mako commented:
I think it's worth pointing out that the Blood and Sand is a pretty divisive cocktail. In many people's opinion, the traditional B&S is just simply not acidic enough for a contemporary palette. I think that a Blood and Sand, especially with the traditional proportions, is only really a good drink if you adjust the acidity of the orange juice down to a level that is similar to lemon (or even beyond). I'm skeptical that you can make a B&S using only the traditional ingredients in any proportion that tastes balanced to most modern cocktail drinkers.
Re Fanny Wright, 5 days ago Craig E commented:
Just to clarify, based on comment above: there's no maraschino liqueur in the spec, which had a typo in it, now fixed.