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A Spontaneous Libation for your Consideration

From the Knowledge Vault

The PDT Cocktail Book by Jim Meehan

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

  • King Louie — Bonal Gentiane Quina, Rye, Cognac, Crème de Banane, Bitters, Lemon peel
  • Big Spender — Cognac, Pineapple rum, Drambuie, Fernet Branca, Orange peel
  • Autumn in the Poconos — Applejack, Pear liqueur, Allspice Dram, Bitters, Apple Shrub
  • PhysTherapy — Pisco, Amarula Cream, Crème de Violette, Herbal liqueur, Ginger syrup
  • AmaRONI — Gin, Campari, Sweet vermouth, Amarula Cream

Recent Discussion

  • Re St Columbus Rill, 22 hours 3 minutes ago yarm commented:

    They must've fixed it up after the 2014 printing. Mine bought in the first month of it coming out has it spelled as St. Columbus, and hence, that's the way it appears in my blog when I made it.

  • Re St Columbus Rill, 1 day ago Robbyfresh commented:

    My copy of Death & Co’s first book (1st edition) definitely lists it as St. Columb’s Rill. And this backs up Jojiro’s claim:

  • Yep, fine with rye. Important to use only half the egg white, and to include that bit of rich syrup.

  • Re Bohemian, 3 days ago drinkingandthinking commented:

    3/4 Elderflower, 1 1/2 grapefruit

  • Re The Glorious Fourth, 4 days ago hypoxic_ commented:

    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