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