Twenty-One Butt Salute

Courtesy of Jim Meehan and Jeff Bell, Fall 2011

Yield

1 drink

Ingredients

- 2 oz. MacPhail’s Highland Park 8 Year Old

- .75 oz. Lustau Manzanilla Amontillado

- .5 oz. Belle de Brillet

- 2 Dashes of House Orange Bitters

Directions

1) Stir with ice and strain into a chilled coupe.

2) Garnish with a slice of pear.

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Manuka Sage Southside

Courtesy of Jim Meehan and Karen Fu, Winter 2010

Yield

1 drink

Ingredients

- 1.5 oz. 42 Below Manuka Honey Vodka

- .5 oz. Canton Ginger Liqueur

- .5 oz. Yuzu Juice

- .25 oz. Nardini Acqua di Cedro

- 3 Sage Leaves (1 for garnish)

Directions

1) Muddle the sage with the Acqua di Cedro

2) Add the rest of the ingredients and shake with ice

3) Fine strain into a chilled coupe

4) Top with 1 oz. Sparkling Kiuchi Brewery Yuzu Wine

5) Garnish with a sage leaf

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Wrong Aisle

Recipe courtesy of Jim Meehan

During a visit to SOS Chefs to pick up a bottle of vinegar for a friend to cook with and a variety of bar supplies, the owner of the shop introduced me to a line of vinegars infused with natural ingredients including honey, mango and quince. Fruit vinegars, or shrubs as they were referred to a century ago, were frequently used in cocktails as well as food preparation. My friend John Deragon and I loved the quince vinegar, which I purchased and worked into this local apple brandy based Manhattan variation.

Yield

1 drink

Ingredients

- 2 oz Laird’s Bonded Apple Brandy

- 1 oz Lillet Rouge

- .25 oz Quince Shrubb (Huilerie Beaujolaise Vinaigre de Coing)

- 1 Dash of Fee Brothers Whiskey Barrel Aged Bitters

Directions

1) Stir with ice and strain into a chilled, St. Germain rinsed coupe.

2) Garnish with an orange twist.

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Mezcal Mule

Courtesy of Jim Meehan, Winter 2009, from the PDT Cocktail Book

Yield

1 drink

Ingredients

- 1.5 oz. Del Maguey Vida Mezcal

- 1 oz. House Ginger Beer

- .75 oz. Lime Juice

- .75 oz. Boiron Passion Fruit Purée

- .5 oz. Agave Syrup

- 3 muddled cucumber slices, plus 1 for garnish

Directions

1) Add the lime and cucumber slices to a mixing glass and muddle

2) Add the rest of the ingredients

3) Shake with ice and strain into a rocks glass filled with ice

4) Garnish with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili.

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Carte Blanche

Courtesy of Jim Meehan and Edixon Caridad, Fall 2011

Yield

1 drink

Ingredients

- 1.75 oz.  Delord Blanche Armagnac

- 1 oz. Lillet Blanc

- .5 oz. Dolin Dry Vermouth

- 6 White Grapes

- 1 Shiso Leaf

Directions

1) Muddle the shiso leaf and grapes, then add the rest of the ingredients

2) Stir with ice and fine strain into a chilled coupe

3) Garnish with three grapes on a cocktail pick

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- Carte Blanche

- Mezcal Mule

- Manuka Sage Southside

- The Wrong Aisle

- Twenty-One Butt Salute

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