Shake bourbon, syrup, and juice; strain into a flute, top with champagne, and garnish with a slapped basil leaf
This drink should be tart, so be careful not to make it too sweet. I would not omit the basil leaf, either.
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.
Excellent, herbal, funky, fruity. Used passion fruit syrup cause I had no pulp and it's still great.
Skipped agave syrup, subbed mossy Oaxacan forest mist spray (from Shaker and Sppon) for Douglas fir eat de vie, and subbed dry curaçao for the blue stuff. The Del Maguey seemed to flatten it our a bit so I added a squeeze of lime which worked for me.
3/4oz + of Honey Syrup
The slightly mossy gray/green is what I get with R&W Creme de Violette and St. Elizabeth Allspice Dram that I used. The 1/2 oz total of floral components (violet and elderflower) turns the drink into "A Florist" more than "A Forest" though. It isn't unpleasant, but the floral components dominate. Maybe cutting them to a barspoon each and adding some Zirbenz or Douglas Fir eau de vie would shift the balance?
Old Tom Gin works well here.