Paddy Wallbanger

  • 1.5 oz Irish Whiskey (Black Bush)
  • 1.5 oz Dry Vermouth (Dolin)
  • .5 oz Galliano L’Autentico
  • 2 dashes Orange Bitters

Garnish: None

Glass: Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass and stir with ice until cold.  Strain into a chilled coupe.

This is a recipe from the PDT Cocktail Book and is attributed to Gerry Corcoran of PDT in New York City.  According to the book it was this Irish bartender’s reinterpretation of the Harvey Wallbanger as a dry Irish Manhattan.

Cherry Pop

  • 2 oz Gin
  • 1 oz Lemon Juice
  • .5 oz Luxardo Maraschino Liqueur
  • .5 oz Simple Syrup
  • 3 Pitted Cherries (reserve 1 for garnish)

Garnish:  Pitted Cherry

Glass:  Old-Fashioned/Rocks

Tools:  Muddler, Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Muddle 2 pitted cherries with the simple syrup in a mixing glass.  Add remaining ingredients.  Shake in an ice-filled cocktail shaker and strain into a chilled ricks glass filled with pebble ice.  Garnish with the reserved cherry.

This is a recipe from The PDT Cocktail Book by Jim Meehan and is attributed to Jane Danger of PDT in New York.  The book says:

Jane Danger’s cocktail goes down like soda – or pop, as they call it where she grew up in Minnesota.