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.
Used 1.5 oz of ice cream and the more generous 1/4 oz of demerara syrup
Would recommend a preliminary shake/strain with ice or chilling all the ingredients beforehand as the ice cream really doesn't chill things down. A quick pulse blending also helps to make a more homogeneous drink .
Overall the lime/cream mix works really well with brandy! Swapping the proportions for rum/brandy also probably would be really good as well