They Act Like “Tasting Like Fruit Punch” Is A Bad Thing

I’ve neglected what seem to be very useful tomes about cocktails, mostly because we have too many books around and they get piled high on their sides versus shelved up and down like you’re supposed to with books. Which is how I forgot about Jim Meehan’s The PDT Cocktail Book. I’ll leave it out to find some new recipes. Tonight we had a Persephone (page 207), mostly because I knew I had all the ingredients. I know Persephone is some Greek thing or something but I have no idea about the meaning because I’m mostly uninformed (or forgetful) about such things.

It caught my eye for the sloe gin, which I got a bottle of at the good (cheap) local liquor store. This was the Llords — two Ls — stuff though, not the fancy British sloe gin that gets produced but which is ten times the price of that which is branded with two Ls, like it’s getting ready to apply for a summer internship at a white-shoe firm or something. I kept coming across sloe gin in the Mr. Boston but it wasn’t until after I got a bottle that I realized that it was used for only a few recipes.

Also, they call for the fancy Dolin sweet vermouth, which isn’t happening. Instead, there’s that Tribuno stuff, which I know by look and had to go to the liquor cabinet just now to read the label.

The main ingredient is Laird’s Apple Jack, which we actually had.

So it’s mostly Apple Jack, then sweet vermouth then the sloe gin followed by lemon juice and simple syrup. It’s all good — except it’s scary how much it tastes like fruit punch.