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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.

Recent Additions

  • Sun-kissed — Gin, Aperol, Lemon juice, Crème de Pamplemousse, Simple syrup
  • Ghost Blanket — Melon liqueur, Triple sec, Gin, Celery bitters, Grapefruit bitters, Lemon juice, Orange peel
  • Lilikoi Rum Punch — Puerto Rican Rum, Bitters, Passion fruit juice, Lime juice, Orange juice, Simple syrup
  • Espresso Martini (Patrick Smith version) — Vodka, Coffee liqueur, Vanilla liqueur, Espresso, Demerara syrup, Coffee bean
  • Après Steazy — Amaro Lucano, Rye, Campari, Elderflower liqueur, Lemon juice, Lemon peel

Recent Discussion

  • Re Argyle, 55 minutes 47 seconds ago Shawn C commented:

    Curated as authentic recipe. Changed vermouth to the NP Extra Dry (specified in book.) I have added this ingredient to the KC database, probably overdue. A few years ago Noilly Prat discontinued their original dry vermouth in the U.S. and went solely to Extra Dry for this market. However, they are now selling "Original Dry" again in smaller volumes in the U.S. as of ~2021. I came across a bottle last year and snapped it up--it is much better than the extra dry in my opinion. However, the "original" has been slightly reformulated as well. Anyway, I have converted the old catch-all Noilly Prat Dry ingredient to Noilly Prat Original Dry. So if you know which one a drink actually called for, you can specify the correct one in recipes.

  • Re Dublin in October, 11 hours 41 minutes ago Mixin In Ansley commented:

    Sweet and a tad too charming/tricked out.

  • Re Original Word, 1 day ago Shawn C commented:

    I am not a fan of the basic Last Word recipe because of how the lime acidity pummels it in the fully equal parts recipe. All Last Word versions improve as they warm, since the acidity mellows and the sweetness begins to balance, and the herbal elements begin to come forward. This version is a refreshingly fruity riff, giving us apple & rhubarb in place of juniper and cherry pit flavors. I used Busnel Calvados and Giffard Rhubarbe.

  • Re Fanciulli (modern variation), 3 days 2 hours ago Shawn C commented:

    Curation note: I have updated this cocktail, correcting the name from "Fanciulli Manhattan" (not the name in sources) to Fanciulli while noting the proportions are a modern variation. I have added the Liquor.com link for a common variation w/2 oz of whiskey. The original recorded in 1931 had far more fernet, and could be either bourbon or rye. I have been experimenting with some of what claims to be the original fernet, Fernet Vittone (ca. 1842 vs. 1845 for Fernet Branca) and made a variation I like with 1.75 oz Bulleit Bourbon, 3/4 oz Cocchi di Torino, and 1/2 oz of Fernet Vittone. Fernet Vittone is drier, with a less aggressive flavor than the saffron/menthol of Fernet Branca.

  • Re Après Steazy, 1 week 1 day ago andrelbhenrique commented:

    Less Lucano(1 oz) more Lemon (1 oz)