A cocktail is comprised of up to four primary elements: liquid, glassware, garnish, and ice. As soon as a bartender masters liquid, arguably the most important element, their focus naturally shifts toward the other elements. Continue reading
PDT owner and and 2009 Tales of the Cocktail American Bartender of the Year Jim Meehan shows how to make a “Bodega Flip” inspired by the diverse selection of bodegas in my old neighborhood The East Village.
Video via Eater
The bar, whose name is short for Please Don’t Tell (opened in 2007), is located through a secret door within East Village hot dog stand Crif Dogs in New York City. Managing partner and award winner barkeep Jim Meehan is releasing on Nov 1 a cocktail book based on…Read More
The center of the cocktail universe for the next 4 days is in Portland and some of the stars showing up for this event include DeGroff; Winchester; Jim Meehan and Don Lee of New York’s Please Don’t Tell; Misty Kalkofen of Boston’s Drink; Chris Bostick of Los Angeles’ Varnish; and many more. The boozefest will start tonight at Wilf’s (Sponsored by Pernod Ricard) PCW organizers will take advantage of the spot’s Union Station location. Bartenders from Seattle and elsewhere will
It’s hard to sell to a guest the fact that he is about to drink a cocktail with vinegar. That was one of the obstacles when offering a “Strawberry Shrub Cake” a libation I created at a former restaurant. The Shrub is a delicious combination of vinegar and sweet (blueberry, pomegranate, strawberry -the possibilities are endless). Think of a simple syrup done with vinegar instead of water. You can trace vinegar drinks back to the 18th century in America. The
{photo credit Elion Paz} Jim Meehan’s PDT (Please Don’t Tell) the East village neo-speakeasy has teamed up with Bon Appétit magazine and a few of the hottest restaurants in NYC for and event during fashion week called “Feast or Fashion”, were chefs like Mario Batalli will offer new, Bon Appétit-branded special prix fixe menus at their restaurants. A 40-page style guide will be distributed during Fashion Week (Sept 8-15) events to promote the chefs and their restaurants for the post-show
Culintro and Jim Meehan of PDT joined forces to discuss “How to Build an Effective Cocktail Program in a Chef-Driven Restaurant.” New York’s esteemed bartenders from Dinex Group, Union Square Hospitality Group, Pernod Ricard, and BR Guest Restaurants share stories on chef collaboration, trends, pit-falls, and their ultimate keys to success. Technorati Tags: Culintro, featured, Jim Meehan,
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