PLEASE DON’T TELL HAMBURG A COCKTAIL BAR
ST. RITA
FRENCH MAID
Champagne, Plum Brandy, Lime Juice, Zwack, Honey, Lavender Essence
Cognac, Lime Juice, Falernum, Cucumber, Mint, Ginger Beer
This drink was first served to the Zwack family in Budapest using their Plum Palinka, which is distilled from hand harvested wild fruit and bottled in small quantities.
Milk & Honey Barmen Sam Ross created the Old Maid with gin and the Kentucky Maid with bourbon: the French is all ours.
CONDIMENT COCKTAIL BEE’S SIP Chamomile Pisco, Junmai Sake, Honey and Elderflower Liqueur
Reposado Tequila, Lime Juice, Palo Cortado Sherry, Benedictine, Spicy Brown Mustard, Celery Biters
We hope this is the May flower you’ve been waiting for after all those April showers.
Jim Meehan modeled this drink after a dish served at Gramercy Tavern after he left the restaurant to open PDT.
PADDINGTON
NEWARK
White Rum, Lemon & Grapefruit Juice, Lillet Blanc, Orange Marmalade, Absinthe
Apple Brandy, Sweet Vermouth, Fernet Branca, Maraschino Liqueur
PDT barman David Slape created this Daiquiri variation using one of Paddington bear’s favourite ingredients: marmalade.
John Deragon helped develop this Manhattan variation named after the gritty city using New Jersey’s own apple brandy.
BROWN BOMBER LEAPFROG Gin, Lemon, Apricot Brandy, Orange Bitters, Mint A gin-based variation on the classic Hop Toad cocktail printed in Harry Craddock’s Savoy Cocktail Book.
LAKE GEORGE Scotch & Irish Whiskey, Lemon Juice, Drambuie Crif Dogs owner and PDT founder Brian Shebairo confused the Cameron’s Kick with the Rusty Nail last summer while vacationing along the shore of Lake George
Tennessee Whisky, Lillet Blanc, Suze A sooty Tennessee whisky based twist on Wayne Collins’ little known White Negroni, nicknamed after the famous boxer, Joe Louis.
BENTON’S OLD FASHIONED Benton’s Bacon infused Bourbon, Grade B Maple Syrup, Angostura Bitters The crossroad of haute barnyard and baroom: former PDT bartender Don Lee combined one one of the foodstuf s we all crave with our beloved bourbon.
St. Rita 1.5 oz. Clear Creek Plum Brandy .75 oz. Lime Juice .5 oz. Zwack .5 oz. Honey Syrup Shake with ice and strain into a chilled coupe Top with 2 oz. Moët Imperial Champagne and spray Marivani lavender essence over the surface Garnish with an edible orchid (Jim Meehan, Fall 2008) Bee's Sip 2.5 oz. Chamomile Infused Barsol Quebranta Pisco 1 oz. Masumi “Okuden” Junmai Sake .5 oz. Barenjager Honey Liqueur Stir with ice and strain into a chilled, St. Germain rinsed coupe Garnish with a lemon twist (Jim Meehan, Spring 2008) Chamomile Infused Barsol Quebranta Pisco 1 750ml Bottle of Barsol Pisco .5 oz. In Pursuit of Tea Chamomile Flowers Infuse for 15 minutes then fine strain Yield is .95 bottle Paddington 1.5 oz. Flor de Cana Silver Dry Rum .5 oz. Lillet Blanc .5 oz. Grapefruit Juice .5 oz. Lemon Juice 1 Barspoon of Bonne Maman Orange Marmalade Shake with ice and strain into a chilled St. George Absinthe rinsed coupe Garnish with a grapefruit twist (David Slape, Fall 2008)
Leapfrog 2 oz. Plymouth Gin .75 oz. Lemon Juice .5 oz. Rothman & Winter Apricot Liqueur .25 oz. Simple Syrup 2 Dashes of House Orange Bitters 6 Mint Leaves Muddle the mint leaves with the simple syrup, then add the rest of the ingredients Shake with ice and fine strain into a chilled coupe No garnish (Jim Meehan, PDT) Lake George 1 oz. Jameson Irish Whiskey 1 oz. Glenlivet 12 Year Old Scotch Whisky .5 oz. Lemon Juice .5 oz. Drambuie Shake with ice and strain into a chilled coupe No garnish (Brian Shebairo, Winter 2009) French Maid 1.5 oz. Hine V.S.O.P. Cognac 1 oz. House Ginger Beer .75 oz. Lime Juice .75 oz. Simple Syrup .25 oz. John D. Taylor Velvet Falernum 3 cucumber wheels (plus one for garnish) 6-8 mint leaves (plus one sprig for garnish) Add the cucumber, mint and simple syrup to a mixing glass and muddle Add everything else, then shake with ice and strain into a collins glass filled with ice Garnish with a mint sprig poking through a cucumber wheel (Jim Meehan, Fall 2008)
Condiment Cocktail 2 oz. Partida Reposado Tequila .75 oz. Benedictine .5 oz. Lustau Palo Cortado Sherry .5 oz. Lime Juice 2 Dashes of Bitter Truth Celery Bitters 1/8 Tsp. Gulden’s Spicy Brown Mustard Shake with ice and fine strain into a chilled coupe Garnish with a lime twist (Jim Meehan, Winter 2009) Newark 2 oz. Laird’s Bonded Apple Brandy 1 oz. Vya Sweet Vermouth .25 oz. Fernet Branca .25 oz. Maraska Maraschino Liqueur Stir with ice and strain into a chilled coupe No garnish (Jim Meehan/John Deragon, Fall 2007) Benton’s Old Fashioned 2 oz. Benton’s Bacon Infused Four Roses Bourbon* .25 oz. Deep Mountain Grade B Maple Syrup 2 Dashes of Angostura Bitters Stir with ice and strain into a chilled rocks glass filled with one large cube Garnish with an orange twist (Don Lee, Benton’s Bacon Infused Bourbon 1.5 oz Benton's Bacon Fat 750 ml bottle of Four Roses Bourbon On low heat, warm bacon fat in a small saucepan. Stir until it becomes molten, about 5 minutes. Pour liquid fat into a large, nonreactive container. Pour bourbon into the container with the fat. Stir. Cover and let stand for 4 hours. After 4 hours, place the container in the freezer for two hours. After 2 hours, remove solid fat. Strain through a terry cloth or cheesecloth. Pour contents back into the original bottle and label. (Don Lee, Winter 2007)
PDT Hamburg was opened 2th may 2010 in Hamburg. PDT Hamburg is Members only Membership by appointment
PDT is a Joint Venture from Jim Meehan, PDT NYC and Joerg Meyer. Le Lion • Bar de Paris, Hamburg
All Recipes courtesy of PDT Hamburg Headbartender - Jim Meehan
Location: http://maps.google.de/maps/place? client=safari&rls=en&oe=UTF-8&redi r_esc=&um=1&ie=UTF-8&q=pdt +Hamburg&fb=1&gl=de&hq=pdt&hn ear=Hamburg&cid=1652851846187 6852722
Video, Opening http://www.youtube.com/watch? v=beg_-Wtf4KA
