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 2011 World’s 50 Best Bars list has been published, in partnership with sponsor Stolichnaya. This year, New York speakeasy PDT (Please Don’t Tell) took the top spot, with London hotel bars The Connaught and the Artesian in second and third place.
1. PDT, New York
2 Connaught, London
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
{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
“Know your bartender” by Jordana Rothman and Chris Schonberger, Photograph: Dale May Check out this article from Time Out NY Technorati Tags: Brad Farran, clover club, Death & Company, Dram, Drink, Dutch Kills, Employees only, featured, Frank Cisneros, Greg Seider, Jason Littrell, Jeff Bell, Karin Stanley, Kenta Goto, Lantern’s Keep, Little Branch, Macao Trading Co., Meaghan Dorman, Milk and Honey, PDT, Pegu Club, Raines Law Room, Sam Ross, Steve Schneider, Summit Bar
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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