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A Spontaneous Libation for your Consideration

Artist's Special Cocktail

Posted by Dan. Created by Artists' Club, Rue Pigalle, Paris quoted in the Savoy Cocktail Book.
1 oz Rye (or Bourbon)
1 oz Sherry
1⁄2 oz Lemon juice
1⁄2 oz Redcurrant syrup
Instructions

Shake, Straight Up, Cocktail

Notes

Made with both Jim Beam Bourbon and Russell 6 Rye. Both really excellent. Be careful with Lemon if using Fino -- was a bit dry with Rye.

History

Original recipe is 1/3 Whisky, 1/3 Sherry, 1/6 Lemon juice, 1/6 Groseille syrup (redcurrant)

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Average rating
4 stars
(5 ratings)

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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Recent Discussion

  • Re I Guess Time Just Makes Fools of Us All, 1 day 9 hours ago alliedforces64 commented:

    Read the list of liquors and thought "no way will that taste good". I was wrong. Maybe a tad too sweet, but ten out of ten, would recommend.

  • Re Warm lsle Guest, 2 days 3 hours ago Shawn C commented:

    I added instructions, assumed it would be shaken w/ice.

  • Re Spirit of Agave, 2 days 14 hours ago drinkingandthinking commented:

    Perfection. Simple to make but more complex that you would think. Margarita +.

  • Re Unusual Negroni, 2 days 14 hours ago drinkingandthinking commented:

    I've made this many times before finding it here. I just called it a white negroni riff, but I guess it actually existed before me. It's my go to "lazy" drink whenever I have Lillet. Always hits the spot.

  • Re 25th Hour, 6 days 8 hours ago goddessborn commented:

    Used a no-age-statement Islay. 10yo tawny. Subbed Montenegro for Nonino—either I was heavy-handed with the maraschino or the Montenegro can't stand up to it. My glass was a little Maraschinish. Really tasty up drink, though.