Drinks List & Recipes PDT Hamburg
Post on 10-Apr-2015
DESCRIPTIONDrinks List with Recipes from PDT Hamburg. PDT Hamburg is a Joint Venture from Jim Meehan, PDT NYC and Joerg Meyer, Le Lion Bar de Paris, Hamburg
PLEASE DONT TELL HAMBURG A COCKTAIL BAR
ST. RITAChampagne, Plum Brandy, Lime Juice, Zwack, Honey, Lavender Essence This drink was rst served to the Zwack family in Budapest using their Plum Palinka, which is distilled from hand harvested wild fruit and bottled in small quantities.
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 COCKTAIL BEES SIPChamomile Pisco, Junmai Sake, Honey and Elderower Liqueur We hope this is the May ower youve been waiting for after all those April showers. Reposado 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.
PADDINGTONWhite Rum, Lemon & Grapefruit Juice, Lillet Blanc, Orange Marmalade, Absinthe PDT barman David Slape created this Daiquiri variation using one of Paddington bears favourite ingredients: marmalade.
NEWARKApple Brandy, Sweet Vermouth, Fernet Branca, Maraschino Liqueur John Deragon helped develop this Manhattan variation named after the gritty city using New Jerseys own apple brandy.
BROWN BOMBER LEAPFROGGin, Lemon, Apricot Brandy, Orange Bitters, Mint A gin-based variation on the classic Hop Toad cocktail printed in Harry Craddocks Savoy Cocktail Book. 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.
LAKE GEORGEScotch & Irish Whiskey, Lemon Juice, Drambuie Crif Dogs owner and PDT founder Brian Shebairo confused the Camerons Kick with the Rusty Nail last summer while vacationing along the shore of Lake George
BENTONS OLD FASHIONEDBentons 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. 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. Mot 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 ne 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 ne 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 lled 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. Guldens Spicy Brown Mustard Shake with ice and ne strain into a chilled coupe Garnish with a lime twist (Jim Meehan, Winter 2009) Newark 2 oz. Lairds 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) Bentons Old Fashioned 2 oz. Bentons 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 lled with one large cube Garnish with an orange twist (Don Lee, Bentons 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