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To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT’s innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it’s all here, stunningly illustrated by Chris Gall.
Citation preview
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F o r e w o r d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
I n t r o d u c t i o n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
SECT ION 1: SE T T I NG U P T H E BA R
B A R DE S IG N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
G L A S SWA R E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
B A R TO OLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
EQU I PM E NT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
ESSENTIAL MIXERS AND GARNISHES . . . . . . . . . . . . 24
TECH NIQU E S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
TH E PDT EXPE R I E NCE . . . . . . . . . . . . . . . . . . . . . 36
SECT ION 2 : T H E R E C I PE S
CO CKTA I LS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 0
HOT DO G S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 274
SECT ION 3: T H E BAC K BA R
SP I R ITS PR I M E R . . . . . . . . . . . . . . . . . . . . . . . . . . 294
TH E PDT PA NTRY . . . . . . . . . . . . . . . . . . . . . . . . . 318
SEA SONA L M IXOLO GY . . . . . . . . . . . . . . . . . . . . 324
TH E HOM E B A RTE NDE R . . . . . . . . . . . . . . . . . . . 334
ET IQU ETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 336
R e s o u r c e G u i d e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 338
T h e B a r t e n d e r ’ s L i b r a r y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342
A c k n o w l e d g m e n t s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 360
I n d e x . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 362
CON T EN T S
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20
As bartending has evolved over the last decade, a handful of cocktail bartenders have imported or helped design better tools to get the job done. Professional barware has helped reposition bartending alongside cooking as a noble trade in America. Until recently, many of the items on this list were unavailable in the United States and difficult to source. Like cooks in a starred restaurant, the top bartenders bring their favorite tools to work. Here are the tools we stock behind the bar at PDT.
B A R T O O L S
Absinthe Spoon Absinthe Fountain Atomizer
Bitters Bottles 16 oz. Blue Blazer MugsBar Spoons
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21B a r T o o l s
Citrus Press Cobbler Shaker Cutting Board
Channel Knife18 oz. and 28 oz. Boston Shaker
Champagne Stopper
Fine Strainer Funnel Garnish Spoons
Ice Pick Ice ScoopIce Cube Tray
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68 T h e R e c i p e s
BL ACK J ACK 1.5 oz. Pierre Ferrand Ambre Cognac .5 oz. Clear Creek Kirschwasser .5 oz. 9th Street Alphabet City Coffee Concentrate .25 oz. Demerara Syrup
Shake with ice and strain into a chilled coupe
Garnish with three cherries on a pick
—Jacques Straub, Drinks, 1914
9th Street Alphabet City Coffee Concentrate 80 oz. Filtered Water .5 lb. Coarse-Ground 9th Street Alphabet City Coffee Blend
Steep for 12 hours at room temperature using a Toddy Coldbrew System
Fine-strain, bottle, and store in the refrigeratorYield: approx. 68 oz.
In 2009,
Gonçalo de Sousa
Monteiro lead
a delegation of
bartenders from
Berlin who mixed
a selection of
original recipes
and classics at
PDT.
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69C o c k t a i l s
The Blackstar
was created with
Smirnoff Black,
a full-bodied
vodka that isn’t
available in the
U.S., and named
after the whole
star anise pod
that floats on
the surface as an
aromatic garnish.
BL ACK S TA R 2 oz. Smirnoff Black Vodka .75 oz. Lime Juice .75 oz. Grapefruit Juice .25 oz. Borsci Sambuca .25 oz. Simple Syrup
Shake with ice and strain into a chilled coupe
Garnish with a star anise pod
—Jim Meehan, New York, 2007
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98 T h e R e c i p e s
CR A NBERRY COBBL ER 2oz. BeefeaterGin .75oz. LustauEastIndiaSherry .5oz.CranberrySyrup 7MaceratedCranberries (reserve3forgarnish) 1OrangeWheel 1 LemonWedge
Add the citrus, cranberries and syrup to a mixing glass and muddle
Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice
Garnish with a mint sprig and three macerated cranberries
—Michael Madrusan and Jim Meehan, Winter 2007
CranberrySimpleSyrup&MaceratedCranberries
16oz. SimpleSyrup 18-oz.bagCranberries:frozenisfine
Heat the simple syrup until it almost boils, then turn the heat down to medium and add the cranberries. Once the skin of the first few cranberries splits, remove from heat and allow to cool. Bottle a portion of the syrup and reserve the rest to store with the cranberries in the refrigerator.
Yield: approx. 31 oz.
Cranberries are
the last berries
available before
winter settles in
in the Northeast.
We used them to
make a classic
cobbler, fortified
with English gin
and a historic
style of off-dry
Sherry.
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123C o c k t a i l s
An ancestor of
the Aviation
Cocktail, the
name references
Dutch genever,
not the cursed
ship forever lost
at sea.
Tiki historian Jeff
Berry called this
drink “the Long
Island Iced Tea of
exotic drinks.”
F LY ING DU T CHM A N .75oz.ClearCreekPlumBrandy .75oz.BolsGenever .5oz.CrèmeYvette .5oz.LemonJuice .5oz.PineappleJuice1barspoonLuxardoMaraschinoLiqueur
Shake with ice and strain into a chilled coupe
Garnish with one brandied cherry
—Jim Meehan, Winter 2009
FOG CU T T ER 1.5oz. LemonJuice 1oz.Bacardi8Rum 1oz.HineV.S.O.P.Cognac .75oz.OrangeJuice .5oz.TanquerayGin .5oz.KassatlyChtauraOrgeat
Shake with ice and pour unstrained into a chilled tiki mug
Float .5 oz. of Lustau Cream Sherry
Garnish with a mint sprig
—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947
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M A NH AT TA N 2oz.WildTurkeyRyeWhiskey 1oz.MartiniSweetVermouth 2dashesAngosturaBitters
Stir with ice and strain into a chilled coupe
Garnish with three brandied cherries on a pick
—O. H. Byron, Modern Bartender’s Guide, 1884
M A RG A RI TA 2oz.ElTesoroPlatinumTequila .75oz.Cointreau .75oz.LimeJuice .25oz.AgaveSyrup
Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim)
Garnish with a lime wheel
—Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937
Regardless of
the cocktail ’s
exact origin, the
popularity of
Italian vermouth
in the latter
half of the 19th
century made it
inevitable that it
would eventually
end up in the
Whiskey Cocktail.
Margarita is
Spanish for
“daisy,” a style
of sour originally
sweetened with
curaçao.
171C o c k t a i l s
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274
A night at PDT wouldn’t be complete without the hot dogs we serve through two small metal doors that connect the Crif Dogs counter to PDT. These recipes reveal the secret toppings of a few of our loyal customers who also happen to be some of the best chefs in the world: Wylie Dufresne of WD-50, David Chang of Momofuku, and Daniel Humm of Eleven Madison Park, among others. Here, too, are some Crif Dog specialties, like the John John Deragon.
HOT DOGS
Crif Dogs/PDT
is across the street
from an Israeli
grocery store
called Holyland
Market and down
the block from the
Hummus Place.
It was inevitable,
we think, that
our hot dogs
would want to
get in on the
chickpea action.
HUMMER Oilforfrying 8VegetarianHotDogs, cutinhalflengthwise 8HotDogBuns18-or10-oz.ContainerHummus 16IsraeliCucumberPickles, slicedinhalflengthwise 1/2cuporsoIsraeliPickledHotPeppers, slicedcrosswiseinto1/8-inch- thickdiscs
1. Heat a griddle or wide skillet (preferably cast iron) over medium-high heat. After a minute, slick it with oil. Arrange the dogs, cut side down, on the cooking surface and cook until browned and crisped, about 5 minutes.
2. Build the hot dog: Reunite griddled dog halves so the dog looks whole again. Nestle it into a bun and schmear it with a heaping tablespoon of hummus. (At the restaurant, we put the hummus in a squeeze bottle and zigzag it on.) Arrange the sliced pickles between the dog and the bun: they should f lank it like Secret Service agents. Scatter sliced pickled
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275H o t D o g s
peppers over the top—enough to give the dog a kick, but not so much that they hide the hummus from view. Serve at once.
Note: For the hummus, Sabra, a widely available brand, is what we use. The Israeli cucumber pickles are from Kvuzat Yavne Food Products, a kibbutz that makes pickled products in the Holy Land, but any small, dense, smoother- skinned pickles will do. And the pickled peppers from Israeli stores have a hot pepper kick, but won’t give anyone heartburn. If you don’t have access to a Middle Eastern grocery, any Italian or Italian-American brand of pepperoncini should do the trick.
For 8
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Culinary/Wines & SpiritsNovember 2011$24.95 ($29.95 Can)Hardcover5 3/8 x 8 1/4 | 368 pagesSterling Epicure | 978-1-4027-7923-7
advaNCE rEadiNg Copy · Not for SalEBeautifully illustrated, Beautifully designed, and Beautifully crafted—just like its namesake—this is the ultimate bar book by NYC’s most meticulous bartender.
To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT’s innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it’s all here, stunningly illustrated by Chris Gall.
• National publicity• Features and reviews in spirits and general
interest magazines• Newspaper coverage in entertainment and book review sections• Online coverage and recipe excerpts on spirits blogs and
entertaining websites• Cross promotions with liquor brands featured in book• Events in New York City
for more information, contact leah eagel at 646-688-2557 or leagel@sterlingpublishing.com
Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.
Award-winning illustrator and author chris gall has created artwork for clients all over the world, from logos to gigantic murals. His work has been showcased in virtually every major publication in America, and has received more than fifty major awards from the likes of the Society of Illustrators and Communication Arts Magazine. Millions of New Yorkers will recognize Gall’s “Flying Fish,” which was commissioned by the MTA for display throughout the New York subway system. He resides in Tucson, Arizona, with his wife, Ann.
Jim meehan, a bartender, educator, and writer, has worked at some of New York City’s most popular restaurants and bars, including Five Points, Gramercy Tavern, Pegu Club, and PDT. Meehan has edited numerous editions of Food & Wine Magazine’s annual cocktail book, Mr. Boston’s Bartender Guide, and writes a monthly column for Sommelier Journal. In 2007 and 2008, he was recognized as a rising star mixologist by Star Chefs.com and Cheers Magazine, and in 2009, he was named American Bartender of the Year at Tales of the Cocktail. He lives and works in New York City’s East Village with his wife, Valerie, and French Bulldog, Pearl.
on sale noVemBer 2011
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