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.

Old Pal

  • 2 oz Rye Whiskey
  • .75 oz Dry Vermouth
  • .75 oz Campari

Garnish:  None

Glass:  Coupe

Tools:  Mixing Glass, Barspoon, Julep Strainer

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

This is a classic cocktail from Harry McElhone’s ABC of Mixing Cocktails.  I came across it in the PDT Cocktail Book.

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.

Remember the Maine

 

  • 2 oz Rye Whiskey (Wild Turkey Russell’s Reserve 6-Year-Old)
  • .75 oz Sweet Vermouth (Antica Formula Carpano)
  • .5 oz Cherry Liqueur (Heering)
  • 1 bar spoon Pernod or Absinthe

Garnish:  Lemon Twist

Glass:  Cocktail/Coupe

Tools:  Mixing Glass, Bar Spoon, Julep Strainer

Preparation:  Combine ingredients in a mixing glass.  Stir with ice and strain into a chilled coupe.  Garnish with a lemon twist.

This recipe is from The PDT Cocktail Book by Jim Meehan and it is attributed to Charles H. Baker, Jr’s “The Gentleman’s Companion: An Exotic Drinking Book, 1937.”

Pink Lady

  • 1.5 oz London Dry Gin
  • .75 oz Lemon Juice
  • .5 oz Laird’s Apple Jack
  • .5 oz Simple Syrup
  • .5 oz Grenadine
  • 1 Egg White

Garnish:  None

Glass:  Coupe

Tools:  Mixing Glass, Cocktail Shaker, Hawthorne Strainer

Preparation:  Combine ingredients into a mixing glass and dry shake first and then shake for 20 seconds in an ice-filled cocktail shaker.  Strain into a coupe glass.

This recipe is attributed to Harry McElhone from his 1922 book ABC of Mixing Cocktails.  I came across it in The PDT Cocktail Book by Jim Meehan.