PDT's Jim Meehan on How to Mix Cocktails With the Country's Greatest Unsung Liquors

Bartender Jim Meehan, owner of the inventive New York City watering hole PDT and author of the new PDT Cocktail Book, introduces you to a few homegrown spirits you've never heard of.

JimMeehanblog.jpg

Bartender Jim Meehan, owner of the inventive New York City watering hole PDT and author of the new PDT Cocktail Book (Sterling Epicure), introduces you to a few homegrown spirits you've never heard of.

COCKTAIL: Mountain Medicine

IN MEEHAN'S WORDS: "A cocktail may not be the first form of treatment you consider, but this rum was distilled by a former physician's assistant. Not to mention, lime juice saved thousands of sailors from scurvy, Bénédictine was first dispensed as an elixir by monks, and Angostura was originally formulated by a German surgeon to relieve stomach disorders."

INGREDIENTS:

2 oz Berkshire Mountain Distillers Ragged Mountain Rum

1 oz freshly squeezed lime juice

½ oz Bénédictine

½ oz simple syrup

2 dashes of Angostura bitters

INSTRUCTIONS:

Shake all ingredients with ice in a cocktail shaker and strain into a chilled coupe glass.

COCKTAIL: Night Owl

IN MEEHAN'S WORDS: "The plum-infused liqueur and single-malt lend depth, fruit, and body to the aromatic, sake-like base."

INGREDIENTS:

2 oz Kiuchi yuzu wine

¾ oz Averell Damson Gin Liqueur

½ oz Kiuchi No Shizuku white ale

½ oz Yamazaki 12-Year-Old whiskey

INSTRUCTIONS:

Stir all ingredients with ice in a mixing glass and strain into a chilled coupe glass.

aquavit_thumb.jpg

COCKTAIL: Golden Star Fizz

IN MEEHAN'S WORDS: "Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, I combined Golden Star White Jasmine Sparkling Tea with a hint of absinthe to complement Christian Krogstad's namesake aquavit."

INGREDIENTS:

4 slices of cucumber

1 sprig of dill

¾ oz freshly squeezed lemon juice

¾ oz pineapple juice

2 oz Krogstad Aquavit

St. George Absinthe

3 oz Golden Star White Jasmine Sparkling Tea

INSTRUCTIONS: Put 3 slices of cucumber, the dill, and juices into a mixing glass and muddle. Add the aquavit and shake with ice before fine-straining into a chilled, St. George Absinthe-rinsed fizz glass. Top with tea. Garnish with remaining slice of cucumber.

— Christopher Ross

You Might Like

Powered by ZergNet