Cocktail Recipe, Jim Mehhan, mixologist, PDT, Please Don’t Tell, East Village, Cocktails, Where to drink in New York, Manhattan, NY, Best Cocktails, Phone Booth, Speak Easy, Pre-prohibition cocktails, recipe, what to drink, drink recommendations, Brian Bartels, Writer, Bar tender, New York, interview, Q and A, Q & A

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Twenty-One Butt Salute

Courtesy of Jim Meehan and Jeff Bell, Fall 2011



Yield

1 drink


Ingredients

- 2 oz. MacPhail’s Highland Park 8 Year Old

- .75 oz. Lustau Manzanilla Amontillado

- .5 oz. Belle de Brillet

- 2 Dashes of House Orange Bitters


Directions

1) Stir with ice and strain into a chilled coupe.

2) Garnish with a slice of pear.




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Manuka Sage Southside

Courtesy of Jim Meehan and Karen Fu, Winter 2010



Yield

1 drink


Ingredients

- 1.5 oz. 42 Below Manuka Honey Vodka

- .5 oz. Canton Ginger Liqueur

- .5 oz. Yuzu Juice

- .25 oz. Nardini Acqua di Cedro

- 3 Sage Leaves (1 for garnish)


Directions

1) Muddle the sage with the Acqua di Cedro

2) Add the rest of the ingredients and shake with ice

3) Fine strain into a chilled coupe

4) Top with 1 oz. Sparkling Kiuchi Brewery Yuzu Wine

5) Garnish with a sage leaf




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Cocktail Recipes

PDT (PLEASE DON’T TELL) - NEW YORK, NY


Wrong Aisle

Recipe courtesy of Jim Meehan

RECIPES


During a visit to SOS Chefs to pick up a bottle of vinegar for a friend to cook with and a variety of bar supplies, the owner of the shop introduced me to a line of vinegars infused with natural ingredients including honey, mango and quince. Fruit vinegars, or shrubs as they were referred to a century ago, were frequently used in cocktails as well as food preparation. My friend John Deragon and I loved the quince vinegar, which I purchased and worked into this local apple brandy based Manhattan variation.


Yield

1 drink


Ingredients

- 2 oz Laird’s Bonded Apple Brandy

- 1 oz Lillet Rouge

- .25 oz Quince Shrubb (Huilerie Beaujolaise Vinaigre de Coing)

- 1 Dash of Fee Brothers Whiskey Barrel Aged Bitters


Directions

1) Stir with ice and strain into a chilled, St. Germain rinsed coupe.

2) Garnish with an orange twist.




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Mezcal Mule

Courtesy of Jim Meehan, Winter 2009, from the PDT Cocktail Book



Yield

1 drink


Ingredients

- 1.5 oz. Del Maguey Vida Mezcal

- 1 oz. House Ginger Beer

- .75 oz. Lime Juice

- .75 oz. Boiron Passion Fruit Purée

- .5 oz. Agave Syrup

- 3 muddled cucumber slices, plus 1 for garnish


Directions

1) Add the lime and cucumber slices to a mixing glass and muddle

2) Add the rest of the ingredients

3) Shake with ice and strain into a rocks glass filled with ice

4) Garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.




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Carte Blanche

Courtesy of Jim Meehan and Edixon Caridad, Fall 2011

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Yield

1 drink


Ingredients

- 1.75 oz.  Delord Blanche Armagnac

- 1 oz. Lillet Blanc

- .5 oz. Dolin Dry Vermouth

- 6 White Grapes

- 1 Shiso Leaf


Directions

1) Muddle the shiso leaf and grapes, then add the rest of the ingredients

2) Stir with ice and fine strain into a chilled coupe

3) Garnish with three grapes on a cocktail pick




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PDT (PLEASE DON’T TELL)


East Village

Cocktails / Hot Dogs


113 Saint Marks Place

New York, NY 10009 (view map)

T: 212.614.0386


Website:

www.pdtnyc.com

 


 

Photo Credit: David Engelhardt for Find. Eat. Drink.

Recommended By

- Master Sommelier / Mixologist Fred Dexheimer

- Executive Pastry Chef Johnny Iuzzini (Jean Georges)

Recommendations

Jim Meehan’s recommendations for what to drink and where to eat, drink and shop in New York, Boston, Chicago, Miami, New Orleans, San Francisco, Los Angeles, and Seattle.

Who

Mixologist and managing partner of PDT (Please Don’t Tell).

Why

Innovative and influential master barman, recipient of the Spirit Award for American Bartender of the Year.