PLEASE DON’T TELLHAMBURG

A COCKTAIL BAR

ST. RITAChampagne, Plum Brandy, Lime Juice, Zwack, Honey, Lavender

Essence

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.

BEE’S SIPChamomile Pisco, Junmai Sake, Honey and Elderflower Liqueur

We hope this is the May flower you’ve been waiting for after all

those April showers.

PADDINGTONWhite Rum, Lemon & Grapefruit

Juice,Lillet Blanc, Orange Marmalade,

Absinthe

PDT barman David Slape created this Daiquiri variation using one of

Paddington bear’s favourite ingredients: marmalade.

LEAPFROGGin, 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 GEORGEScotch & 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

FRENCH MAIDCognac, Lime Juice, Falernum, Cucumber, Mint, Ginger Beer

Milk & Honey Barmen Sam Ross created the Old Maid with gin and the

Kentucky Maid with bourbon: the French is all ours.

CONDIMENT COCKTAILReposado Tequila, Lime Juice, Palo Cortado Sherry, Benedictine, Spicy

Brown Mustard, Celery Biters

Jim Meehan modeled this drink after a dish served at Gramercy Tavern

after he left the restaurant to open PDT.

NEWARKApple Brandy, Sweet Vermouth,

Fernet Branca, Maraschino Liqueur

John Deragon helped develop this Manhattan variation named after the

gritty city using New Jersey’s own apple brandy.

BROWN BOMBERTennessee 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 FASHIONEDBenton’s Bacon infused Bourbon, Grade B Maple Syrup, Angostura

Bitters

The crossroad of haute barnyard and baroom: former PDT bartender Don Lee combined one of the foodstuffs

we all crave with our beloved bourbon.

St. Rita1.5 oz. Clear Creek Plum Brandy.75 oz. Lime Juice.5 oz. Zwack.5 oz. Honey SyrupShake with ice and strain into a chilled coupeTop with 2 oz. Moët Imperial Champagne and spray Marivani lavender essence over the surfaceGarnish with an edible orchid (Jim Meehan, Fall 2008)

Bee's Sip2.5 oz. Chamomile Infused Barsol Quebranta Pisco1 oz. Masumi “Okuden” Junmai Sake.5 oz. Barenjager Honey LiqueurStir with ice and strain into a chilled, St. Germain rinsed coupeGarnish with a lemon twist(Jim Meehan, Spring 2008)

Chamomile Infused Barsol Quebranta Pisco1 750ml Bottle of Barsol Pisco.5 oz. In Pursuit of Tea Chamomile FlowersInfuse for 15 minutes then fine strainYield is .95 bottle

Paddington1.5 oz. Flor de Cana Silver Dry Rum.5 oz. Lillet Blanc.5 oz. Grapefruit Juice.5 oz. Lemon Juice1 Barspoon of Bonne Maman Orange MarmaladeShake with ice and strain into a chilled St. George Absinthe rinsed coupeGarnish with a grapefruit twist(David Slape, Fall 2008)

Leapfrog2 oz. Plymouth Gin.75 oz. Lemon Juice.5 oz. Rothman & Winter Apricot Liqueur.25 oz. Simple Syrup2 Dashes of House Orange Bitters 6 Mint LeavesMuddle the mint leaves with the simple syrup, then add the rest of the ingredientsShake with ice and fine strain into a chilled coupeNo garnish(Jim Meehan, PDT)

Lake George1 oz. Jameson Irish Whiskey1 oz. Glenlivet 12 Year Old Scotch Whisky.5 oz. Lemon Juice.5 oz. DrambuieShake with ice and strain into a chilled coupeNo garnish(Brian Shebairo, Winter 2009)

French Maid1.5 oz. Hine V.S.O.P. Cognac1 oz. House Ginger Beer.75 oz. Lime Juice.75 oz. Simple Syrup.25 oz. John D. Taylor Velvet Falernum3 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 muddleAdd everything else, then shake with ice and strain into a collins glass filled with iceGarnish with a mint sprig poking through a cucumber wheel(Jim Meehan, Fall 2008)

Condiment Cocktail2 oz. Partida Reposado Tequila.75 oz. Benedictine.5 oz. Lustau Palo Cortado Sherry.5 oz. Lime Juice2 Dashes of Bitter Truth Celery Bitters1/8 Tsp. Gulden’s Spicy Brown MustardShake with ice and fine strain into a chilled coupeGarnish with a lime twist(Jim Meehan, Winter 2009)

Newark2 oz. Laird’s Bonded Apple Brandy1 oz. Vya Sweet Vermouth.25 oz. Fernet Branca.25 oz. Maraska Maraschino LiqueurStir 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 Syrup2 Dashes of Angostura BittersStir with ice and strain into a chilled rocks glass filled with one large cubeGarnish with an orange twist(Don Lee,

Benton’s Bacon Infused Bourbon1.5 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, non-reactive 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:

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Video, Opening

http://www.youtube.com/watch?v=beg_-Wtf4KA