FindEatDrink: Holiday Cocktail Recipe

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Edition: 22 December, 2010



	Photograph by David Engelhardt for Find. Eat. Drink.

Mixologist Jim Meehan compares his job to that of a fashion designer, keeping up with trends and always thinking about the next season. Jim is the managing partner of PDT (short for Please Don't Tell), the speakeasy that you enter through a vintage phone booth in Crif Dogs on St. Marks Place.

It's Jim's ability to create amazing cocktails that has put him on the international map and earned him the Spirit Award for American Bartender of the Year.

Here's a holiday cocktail recipe, courtesy of Jim Meehan.

WRONG AISLE COCKTAIL

"Fruit vinegars, or shrubs as they were referred to a century ago, were frequently used in cocktails as well as food preparation. I love the quince vinegar (from SOS Chefs), and worked it into this local apple brandy based Manhattan variation."

Ingredients

- 2 oz. Laird's Bonded Apple Brandy

- 1 oz. Lillet Rouge

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

- 1 Dash of Fee Brothers Whiskey Barrel Aged Bitters

Directions

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

- Garnish with an orange twist.

Bartender To Bartender...

Check out our Q & A with Jim Meehan. Jim chatted with bartender and playwright Brian Bartels.

Jim Meehan's Recommendations...

Jim shares his recommendations for restaurants, bars, cocktail tools, favorite resources, unique ingredients and his secret weapon to clean red wine stains.