spring cocktail list and bar menu

PLEASE DON’T TELL
A C O C KTA IL B A R , NEW YO R K
WHAT FOLLOWS IN THE PAGES AHEAD
is an annotated guide to the food
and drinks we ser ve at PDT. Our
seasonal menu features drinks that
are the collaborative efforts of our
staff and recipes that like-minded
bartenders in New York City and
beyond have kindly shared with us.
WE WILL CONTINUE TO SERVE WINES
and beers produced in the greater
New York region, and look for ward
to securing hard-to -find beers and
wines whenever we can get our
hands on them.
CRIF DOGS HAS KINDLY FED OUR
patrons since the day we opened. We
know that the guys on the other side
of the wall put as much love into the
dogs as we do into the drinks.
PL EA SE A SK T HE HOST I F YOU’D LI KE A COPY OF TH I S ME NU.
C O CK TA ILS
* A L L C O C K TA I L S A R E $ 1 3 *
M AY DAY
Plymouth Gin, Aperol, Lemon Juice, Fee Brother's
Rhubarb Bitters, Moet Imperial Champagne
Using rhubarb and orange flavored Italian Aperol
and one of Fee Brother's latest releases, Jane Danger
gave the French 75 the spring treatment. Note: the
title doesn't refer to a pilot's plea for help; she’s
talking about May 1st, Labor Day, the pagan pole
dance, and kicking back and enjoying this summer.
KOYO
Masumi Okuden Junmai Sake, Dubonnet Rouge,
Cynar, Yellow Chartreuse, St. Germain
The viewing of the colorful autumn leaves (koyo)
has been a popular activity in Japan for centuries.
Each year, starting in late September, the "koyo
front" moves southwards from the northern island of
Hokkaido to the lower elevations of central and
southern Japan towards the end of November.
BEER AND A SMOKE
Victory Pilsner, Sombra Mezcal, Cholula, Celery
Bitters, Salt, Pepper, Citrus Juice and Zest
Well, not exactly: we spiked our house Michelada
with smoky mezcal and seasoned it with celery
bitters. Instead of asking for an ash tray, try a tater
tot dipped in cheese seasoned with pickled jalapenos,
and contemplate the alchemy of food and drink.
G O L D E N S TA R F I Z Z
Krogstad Aquavit, Lemon & Pineapple Juice,
Cucumber, Dill, St. George Absinthe, Sparkling
Jasmine Tea
Inspired by the tree blossoms that fill the streets
with their heady perfume in the spring, we combined
sparkling jasmine tea with a hint of Absinthe to
compliment Christian Krogstad’s namesake aquavit.
HENRY HUDSON
Bols Ge ne ve r, C h anni ng C h ard o nnay, L e mo n
Ju ice , B at avi a A r rac k , N u t me g
Th is ye ar mark s t h e 400t h anni ve rsar y o f H e nr y
H u dson's disco ve r y o f M anh at t an. (H e w as o n a
mission, on b e h al f o f t h e Du t ch E ast Ind i a
Company, to ch art a p assag e t o A si a. ) Wh i l e
ne ve r h itting p ay d i rt , h i s vo y ag e e st ab l i sh e d
colonie s all ove r t h e N o rt h e ast . To c o mme mo rat e
h is ach ie ve me nt , w e ' ve c re at e d t h i s g e ne ve r
b ase d pu nch p re p are d w i t h l o c al w i ne sp i ke d
with I ndone sian ar rac k ; t o g i ve y o u a h i nt o f t h e
ori e nt h e ne ve r re ac h e d .
PA D D I N G T O N
Flor de Cana S i l ve r D r y Ru m, L i l l e t B l anc ,
L e mon and Grap e f r u i t J u i ce , B o nne M aman
Orange Ma rmal ad e , S t . G e o rg e A b si nt h e
Af te r working a f e w ni g h t s at t h e p o i nt u nd e r t h e
b e ar, David S l ap e cre at e d t h i s co c k t ai l and
name d it af te r Pad d i ng t o n b e ar. To su i t h i s t ast e ,
h e comb ine d o rang e marmal ad e (Pad d i ng t o n’ s
favorite ) , wi t h A b si nt h e and L i l l e t B l anc t o
b al ance t h e c i t r u s.
KING BEE
Barsol Qu e b rant a Pi sc o , L e mo n J u i ce ,
Be ne dictine , B are njag e r, Lu st au Pal o C o rt ad o
Sherry
Wh e n I aske d Nat e Du mas w h y h e w ant e d t o c al l
h is late st addit i o n t o t h e me nu t h e K i ng B e e , h e
se nt me th e lyr i c s t o M u d d y Wat e rs’ so ng “ I' m a
K ing Be e ”. C o mi ng f ro m a man t h at ro ck s as
h ard as h e sh ake s and st i rs, may b e h e “ can b u z z
b e tte r b aby / w h e n y o u r man i s g o ne ” .
PEARL OF PUEBLA
Sombra Mezcal, Lime Juice, Yellow Chartreuse,
Fresh Oregano, Ricard Pastis
With the help of Victor L opez, Jim Meehan
fashioned a Mexican rendition of Audrey Saunder ’s
French Pearl using two staples of Puebla’s cusine:
Mezcal and fresh oregano.
EL BURRO
Siembra Azul Reposado Tequila, Lime & Pineapple
Juice, Vieux Pontarlier Absinthe, Ginger Beer
A highball made with lime juice and ginger ale is
a buck: sub ginger beer for ale and it’s a mule;
add Absinthe and you’ve got yourself a donkey.
We promise our Bur ro won’t kick you.
GIRL FROM JEREZ
Rhum Clement V.S.O.P., Mae de Ouro Cachaca,
Lime Juice, Rothman & Winter Allspice Dram,
Pedro Ximenez
We’ve tamed the fresh sugar cane based spirits
in this daiquiri as if we were playing Stan Getz’s
sax with Allspice Dram and a fortified wine
made from grapes of the same name that are
dried like raisins in Jerez de la Frontera, Spain.
R U S T B E LT
Barb ancou rt 8 Ye ar R h u m, N avan, C i t r u s,
E gg Wh ite , Org e at , A ng o st u ra B i t t e rs
Joh n de Bar y sp ray s A ng o st u ra b i t t e rs o ve r
Don L e e ’s PDT st e nc i l , p ro vi d i ng an aro mat i c
garnish and a r u st c o l o re d h u e t o h i s vani l l a
and almon d acc e nt e d si l ve r r u m so u r.
S H I S O M A LT S O U R
Yamazaki 1 2 Ye ar M al t Wh i sky, L i me J u i c e ,
Vie u x Pontar l i e r A b si nt h e , S h i so , E g g Wh i t e
Japane se pre parat i o n t e ch ni q u e s, i ng re d i e nt s and
style h ave b e co me an i nt e rnat i o nal b e nc h mark i n
mode rn cocktai l cu l t u re . T h e h ard sh ake me t h o d ,
h and car ve d i ce sp h e re s, and al l u si ve H e rme s
Bitte rs ligh t u p t h e c o ck t ai l b l o g s l i ke a
Brange lina b reaku p t h e se d ay s. We t i p o u r h at s
E ast w i t h t h i s savo r y S o u t h si d e .
PERSEPHONE
Laird’s App l e jac k , P l y mo u t h S l o e G i n,
Dolin Swe e t Ve rmo u t h , L e mo n J u i ce
According t o G re e k M y t h o l o g y, w h e n
Pe rse ph one w as ab d u ct e d b y H ad e s, nat u re
su ffe re d wh i l e h e r mo t h e r D e me t e r se arch e d
for h e r. I n o rd e r t o g ai n h e r f re e d o m, sh e
agre e d to re t u rn t o t h e u nd e r w o rl d f o r o ne
se ason e ach y e ar. Fro m t h e n o n, t h e E art h
flou rish e d w i t h ve g e t at i o n and c o l o r f o r
spring, su m me r and f al l u nt i l sh e re t u rne d
and w i nt e r se t t l e d i n.
BLACKTHORN ROSE
H e ndrick’s G i n, L i l l e t Ro u g e , P l y mo u t h
Sloe G i n, M y mo u ne Ro se S y r u p
David Slape ’s b o t ani cal b l e nd o f ro se s and t h e
b lackth orn b u sh ’ s f amo u s f r u i t may h e l p c o ax
spring ou t o f t h i s ne ve r-e nd i ng w i nt e r.
You can al mo st sme l l t h e ro se s.
PA D D Y WA L L B A N G E R
B l a c k b u s h I r i s h W h i s ke y, D o l i n D r y Ve r m o u t h ,
G a l l i a n o L’ Au t e n t i c o , O r a n g e B i t t e r s
Irishman Gerry Corcoran reinterprates the
H a r v e y Wa l l b a n g e r, a h e a d a c h e i n d u c i n g b l e n d
of vodka, orange juice and the old Galliano
f o r m u l a a s a D r y I r i s h M a n h a t t a n s p i ke d w i t h
t h e n e w l y f o r m u l a t e d G a l l i a n o L ' Au t e n t i c o a n d
orange bitters.
O C C I D E N TA L
L i n i e Aq u a v i t , G r a n d M a r n i e r, N o n i n o A m a r o ,
Fe r n e t B r a n c a
T h e n a m e L i n i e m e a n s e q u a t o r, a n d r e f e r s t o
t h e s e a v o y a g e t h i s a q u a v i t m a ke s f r o m N o r w a y,
a c r o s s t h e e q u a t o r, d o w n t o Au s t r a l i a , a n d b a c k
again in old sherry casks. Nathan Dumas
named this tipple after the second leg of the
journey:the return west to Norway for us to
e n j o y.
B E N T O N ’ S O L D FA S H I O N E D
Bacon I n f u se d Fo u r Ro se s B o u rb o n,
Grade B Map l e S y r u p , A ng o st u ra B i t t e rs
Th e cros sro ad o f h au t e b arny ard and
b ar room: u sing h i s c o nne c t i o ns t o t h e art i san
commoditie s marke t and sc i e nc e , b art e nd e r D o n
L e e comb ine d o ne o f t h e f o o d st u f f s w e al l c rave
with ou r b e lov e d b o u rb o n. T h ank M o mo f u ku ’ s
Tie n H o for g o i ng w h o l e h o g o n t h i s o ne .
L.E.S. GLOBETROTTER
Wild Tu rke y Ry e , H i ne C o g nac , B e ne d i c t i ne ,
Cl e me nt C re o l e S h r u b b
Be fore taking a sab b at i cal f ro m t e nd i ng b ar t o
promote h is new b o o k , g l o b e t ro t t i ng ch e f J o h nny
I u zzini le f t u s t h i s t w i st o n t h e C o c k N ’ B u l l
Spe cial from Te d S au ci e r ’ s “ B o t t o ms Up ” .
WINE
M O E T I M P E R I A L C H A M PA G N E - $ 1 6
(N/V)
Th is Pinot Noi r/ M e u ni e r d ri ve n C h amp ag ane ,
forme rly known as “ Wh i t e S t ar ” , w as c re at e d f o r
a famou s Trans -At l ant i c cr u i se l i ne r t h at b ro u g h t
cocktail- th i rst y A me ri c ans t o E u ro p e .
C H A N N I N G DAU G H T E R S S C U T T L E H O L E
CHARDONNAY 2006 - $12
Pione e ring L ong Isl and w i ne make r C h ri st o p h e r
Tracy make s thi s c l e an, f o c u se d w i ne i n st ai nl e ss
ste e l tanks wit h no mal o -l ac t i c f e rme nt at i o n: a
re fre sh ing al t e rnat i ve t o o aky, “ N e w-Wo rl d ”
C h ard o nnay s.
DR. F RANK D RY RIESL IN G 2 0 0 6 $ 1 2
Th e late Dr. Konst ant i n Frank i s re me mb e re d f o r
e ncou raging A me ri c an w i ne g ro w e rs t o re p l ac e
native Viti s L ab r u sca vi ne s w i t h c l assi c
E u rope an Viti s Vi ni f e ra g rap e vi ne s: a d e ci si o n
th at ch ange d t h e co u rse o f w i ne g ro w i ng i n N e w
York and t h e Uni t e d S t at e s at t h at t i me .
PA U M A N O K C A B E R N E T F R A N C 2 0 0 6 - $ 1 3
Th is wine r y, w h i ch w as f o u nd e d i n 1983, i s
e ntire ly owne d and manag e d b y t h e M asso u d
family wh ose B o rd e au x st y l e d w i ne s are al w ay s
among th e b e st N e w Yo rk S t at e o f f e rs.
BEER
*ALL BEERS IS $5*
VICTORY PRIMA PILS
Downi ng t o w n, PA 5. 3% A BV
Victor y Bre wing C o mp any w as f o u nd e d i n 1996
b y Ron Barc h e t and B i l l C o val e sk i i n an o l d
Pe ppe ridge Fa rm f ac t o r y. T h e i r c l assi c G e rman
pilsne r is mad e w i t h w h o l e G e rman and C z e c h
h ops th at give t h i s p al e l ag e r a b raci ng , h e rb al
b ite ove r l ay e rs o f smo o t h mal t .
PENN BREWERY PENNDEMONIUM
Pitt sb u rg h , PA 8% A BV
Tom Pastorious f o u nd e d Pe nnsy l vani a B re w i ng
Company in 1986 t o b re w au t h e nt i c G e rman
b e e rs. Th is mai b o c k (l i t e ral l y M ay b o c k ) i s a
strong, golden l ag e r f avo re d d u ri ng t h e b ri e f
transition b e tw e e n t h e se ve re w i nt e rs al o ng t h e
north e rn e dge o f t h e A l p s w h e n p e o p l e h u nke r
down indoors, and t h e h o t su mme rs, w h e n p e o p l e
floc k t o t h e b e e r g ard e ns.
B R O O K LY N L O C A L 1
Br o o k l y n, N Y 9% A BV
Bre wmaste r Gar re t t Ol i ve r u se s G e rman b arl e y
malt and h ops, raw Af ri c an su g ar and a B e l g i an
ye ast strain to b re w t h i s g o l d e n st ro ng al e ri g h t
ove r th e b ridge i n Wi l l i amsb u rg . T h e L o cal 1 i s
one of fe w b e e rs i n t h e w o rl d t h at t h at i s
re fe rme nte d in t h e b o t t l e . I g u e ss t h at make s i t
th e tr u e C h amp ag ne o f b e e rs.
C A P TA I N L AW R E N C E PA L E A L E
Ple asant vi l l e , N Y 5. 3% A BV
Fortu nate ly fo r S i e r ra N e vad a l o ve rs, C ap t ai n
Lawre nce b re w mast e r S c o t t Vac ar ro sp e nt t i me
working for t h e ve ne rab l e C h i co , C al i f o rni a
b re we r y af te r g rad u at i ng f ro m UC Davi s, and i t
sh ows. One si p o f t h i s b i t t e rsw e e t al e re mi nd s
me of th e b r o w n b o t t l e w i t h t h e g re e n l ab e l .
FOOD
* P D T S P E C I A LT Y D O G S A R E $ 6 . 0 0 *
THE HUMMER
Grille d ve gg i e d o g t o p p e d w i t h h u mmu s &
pickle s. Wo rl d ’ s f i rst h e al t h y h o t d o g .
THE MASON DOG
H u itlacoch e c o rnme al b at t e re d , d e e p f ri e d N e w
Yorke r ( b e e f d o g ) o n a st i ck . A s so o n as E b e n
and Amador tol d u s S am w as se r vi ng a co rn d o g
at Tailor, we k ne w y o u c o u l d n’ t l i ve w i t h o u t i t .
THE WYLIE DOG
De e p frie d Cri f Do g t o p p e d w i t h WD 50’ s h o t
dog b u n b a t t e re d d e e p f ri e d may o , t o mat o
molasse s, sh re dd e d l e t t u c e and d ri e d o ni o ns: t h e
food goe s mo l e c u l ar b e f o re t h e d ri nk s.
THE CHANG DOG
Bacon wrappe d , d e e p f ri e d C ri f D o g , sl at h e re d
in Momofu ku k i mc h i : ju st i n c ase y o u d i d n’ t e at
at one of Davi d C h ang ’ s re st au rant s t o d ay.
B AC O N C H E E S E B U R G E R - $ 8
Ou r b e e f b u rg e r g ri l l e d w i t h ch e d d ar & b aco n:
se r ve d with le t t u c e , t o mat o , o ni o ns & p i ck l e s.
TAT E R T O T S O R WA F F L E F R I E S - $ 4
Add ch e ese & jal ap e ño s f o r $1 mo re