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F o r e w o r d . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

I n t r o d u c t i o n . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

SECT ION 1: SE T T I NG U P T H E BA R

B A R DE S IG N . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

G L A S SWA R E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

B A R TO OLS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

EQU I PM E NT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

ESSENTIAL MIXERS AND GARNISHES . . . . . . . . . . . . 24

TECH NIQU E S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

TH E PDT EXPE R I E NCE . . . . . . . . . . . . . . . . . . . . . 36

SECT ION 2 : T H E R E C I PE S

CO CKTA I LS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 0

HOT DO G S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 274

SECT ION 3: T H E BAC K BA R

SP I R ITS PR I M E R . . . . . . . . . . . . . . . . . . . . . . . . . . 294

TH E PDT PA NTRY . . . . . . . . . . . . . . . . . . . . . . . . . 318

SEA SONA L M IXOLO GY . . . . . . . . . . . . . . . . . . . . 324

TH E HOM E B A RTE NDE R . . . . . . . . . . . . . . . . . . . 334

ET IQU ETTE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 336

R e s o u r c e G u i d e . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 338

T h e B a r t e n d e r ’ s L i b r a r y . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 342

A c k n o w l e d g m e n t s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 360

I n d e x . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 362

CON T EN T S

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20

As bartending has evolved over the last decade, a handful of cocktail bartenders have imported or helped design better tools to get the job done. Professional barware has helped reposition bartending alongside cooking as a noble trade in America. Until recently, many of the items on this list were unavailable in the United States and difficult to source. Like cooks in a starred restaurant, the top bartenders bring their favorite tools to work. Here are the tools we stock behind the bar at PDT.

B A R T O O L S

Absinthe Spoon Absinthe Fountain Atomizer

Bitters Bottles 16 oz. Blue Blazer MugsBar Spoons

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21B a r T o o l s

Citrus Press Cobbler Shaker Cutting Board

Channel Knife18 oz. and 28 oz. Boston Shaker

Champagne Stopper

Fine Strainer Funnel Garnish Spoons

Ice Pick Ice ScoopIce Cube Tray

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68 T h e R e c i p e s

BL ACK J ACK 1.5 oz. Pierre Ferrand Ambre Cognac .5 oz. Clear Creek Kirschwasser .5 oz. 9th Street Alphabet City Coffee Concentrate .25 oz. Demerara Syrup

Shake with ice and strain into a chilled coupe

Garnish with three cherries on a pick

—Jacques Straub, Drinks, 1914

9th Street Alphabet City Coffee Concentrate 80 oz. Filtered Water .5 lb. Coarse-Ground 9th Street Alphabet City Coffee Blend

Steep for 12 hours at room temperature using a Toddy Coldbrew System

Fine-strain, bottle, and store in the refrigeratorYield: approx. 68 oz.

In 2009,

Gonçalo de Sousa

Monteiro lead

a delegation of

bartenders from

Berlin who mixed

a selection of

original recipes

and classics at

PDT.

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69C o c k t a i l s

The Blackstar

was created with

Smirnoff Black,

a full-bodied

vodka that isn’t

available in the

U.S., and named

after the whole

star anise pod

that floats on

the surface as an

aromatic garnish.

BL ACK S TA R 2 oz. Smirnoff Black Vodka .75 oz. Lime Juice .75 oz. Grapefruit Juice .25 oz. Borsci Sambuca .25 oz. Simple Syrup

Shake with ice and strain into a chilled coupe

Garnish with a star anise pod

—Jim Meehan, New York, 2007

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98 T h e R e c i p e s

CR A NBERRY COBBL ER 2oz. BeefeaterGin .75oz. LustauEastIndiaSherry .5oz.CranberrySyrup 7MaceratedCranberries (reserve3forgarnish) 1OrangeWheel 1 LemonWedge

Add the citrus, cranberries and syrup to a mixing glass and muddle

Add everything else, then shake with ice and strain into a chilled rocks glass filled with pebble ice

Garnish with a mint sprig and three macerated cranberries

—Michael Madrusan and Jim Meehan, Winter 2007

CranberrySimpleSyrup&MaceratedCranberries

16oz. SimpleSyrup 18-oz.bagCranberries:frozenisfine

Heat the simple syrup until it almost boils, then turn the heat down to medium and add the cranberries. Once the skin of the first few cranberries splits, remove from heat and allow to cool. Bottle a portion of the syrup and reserve the rest to store with the cranberries in the refrigerator.

Yield: approx. 31 oz.

Cranberries are

the last berries

available before

winter settles in

in the Northeast.

We used them to

make a classic

cobbler, fortified

with English gin

and a historic

style of off-dry

Sherry.

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123C o c k t a i l s

An ancestor of

the Aviation

Cocktail, the

name references

Dutch genever,

not the cursed

ship forever lost

at sea.

Tiki historian Jeff

Berry called this

drink “the Long

Island Iced Tea of

exotic drinks.”

F LY ING DU T CHM A N .75oz.ClearCreekPlumBrandy .75oz.BolsGenever .5oz.CrèmeYvette .5oz.LemonJuice .5oz.PineappleJuice1barspoonLuxardoMaraschinoLiqueur

Shake with ice and strain into a chilled coupe

Garnish with one brandied cherry

—Jim Meehan, Winter 2009

FOG CU T T ER 1.5oz. LemonJuice 1oz.Bacardi8Rum 1oz.HineV.S.O.P.Cognac .75oz.OrangeJuice .5oz.TanquerayGin .5oz.KassatlyChtauraOrgeat

Shake with ice and pour unstrained into a chilled tiki mug

Float .5 oz. of Lustau Cream Sherry

Garnish with a mint sprig

—Jules Bergeron, Trader Vic’s Bartender’s Guide, 1947

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M A NH AT TA N 2oz.WildTurkeyRyeWhiskey 1oz.MartiniSweetVermouth 2dashesAngosturaBitters

Stir with ice and strain into a chilled coupe

Garnish with three brandied cherries on a pick

—O. H. Byron, Modern Bartender’s Guide, 1884

M A RG A RI TA 2oz.ElTesoroPlatinumTequila .75oz.Cointreau .75oz.LimeJuice .25oz.AgaveSyrup

Shake with ice and strain into a chilled rocks glass filled with ice or a chilled coupe (optional salt rim)

Garnish with a lime wheel

—Picador Cocktail listed in W. J. Tarling’s Café Royal Cocktail Book, 1937

Regardless of

the cocktail ’s

exact origin, the

popularity of

Italian vermouth

in the latter

half of the 19th

century made it

inevitable that it

would eventually

end up in the

Whiskey Cocktail.

Margarita is

Spanish for

“daisy,” a style

of sour originally

sweetened with

curaçao.

171C o c k t a i l s

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274

A night at PDT wouldn’t be complete without the hot dogs we serve through two small metal doors that connect the Crif Dogs counter to PDT. These recipes reveal the secret toppings of a few of our loyal customers who also happen to be some of the best chefs in the world: Wylie Dufresne of WD-50, David Chang of Momofuku, and Daniel Humm of Eleven Madison Park, among others. Here, too, are some Crif Dog specialties, like the John John Deragon.

HOT DOGS

Crif Dogs/PDT

is across the street

from an Israeli

grocery store

called Holyland

Market and down

the block from the

Hummus Place.

It was inevitable,

we think, that

our hot dogs

would want to

get in on the

chickpea action.

HUMMER Oilforfrying 8VegetarianHotDogs, cutinhalflengthwise 8HotDogBuns18-or10-oz.ContainerHummus 16IsraeliCucumberPickles, slicedinhalflengthwise 1/2cuporsoIsraeliPickledHotPeppers, slicedcrosswiseinto1/8-inch- thickdiscs

1. Heat a griddle or wide skillet (preferably cast iron) over medium-high heat. After a minute, slick it with oil. Arrange the dogs, cut side down, on the cooking surface and cook until browned and crisped, about 5 minutes.

2. Build the hot dog: Reunite griddled dog halves so the dog looks whole again. Nestle it into a bun and schmear it with a heaping tablespoon of hummus. (At the restaurant, we put the hummus in a squeeze bottle and zigzag it on.) Arrange the sliced pickles between the dog and the bun: they should f lank it like Secret Service agents. Scatter sliced pickled

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275H o t D o g s

peppers over the top—enough to give the dog a kick, but not so much that they hide the hummus from view. Serve at once.

Note: For the hummus, Sabra, a widely available brand, is what we use. The Israeli cucumber pickles are from Kvuzat Yavne Food Products, a kibbutz that makes pickled products in the Holy Land, but any small, dense, smoother- skinned pickles will do. And the pickled peppers from Israeli stores have a hot pepper kick, but won’t give anyone heartburn. If you don’t have access to a Middle Eastern grocery, any Italian or Italian-American brand of pepperoncini should do the trick.

For 8

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Culinary/Wines & SpiritsNovember 2011$24.95 ($29.95 Can)Hardcover5 3/8 x 8 1/4 | 368 pagesSterling Epicure | 978-1-4027-7923-7

advaNCE rEadiNg Copy · Not for SalEBeautifully illustrated, Beautifully designed, and Beautifully crafted—just like its namesake—this is the ultimate bar book by NYC’s most meticulous bartender.

To say that PDT is a unique bar is an understatement. It recalls the era of hidden Prohibition speakeasies: to gain access, you walk into a raucous hot dog stand, step into a phone booth, and get permission to enter the serene cocktail lounge. Now, Jim Meehan, PDT’s innovative operator and mixmaster, is revolutionizing bar books, too, offering all 304 cocktail recipes available at PDT plus behind-the-scenes secrets. From his bar design, tools, and equipment to his techniques, food, and spirits, it’s all here, stunningly illustrated by Chris Gall.

• National publicity• Features and reviews in spirits and general

interest magazines• Newspaper coverage in entertainment and book review sections• Online coverage and recipe excerpts on spirits blogs and

entertaining websites• Cross promotions with liquor brands featured in book• Events in New York City

for more information, contact leah eagel at 646-688-2557 or leagel@sterlingpublishing.com

Reviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

Award-winning illustrator and author chris gall has created artwork for clients all over the world, from logos to gigantic murals. His work has been showcased in virtually every major publication in America, and has received more than fifty major awards from the likes of the Society of Illustrators and Communication Arts Magazine. Millions of New Yorkers will recognize Gall’s “Flying Fish,” which was commissioned by the MTA for display throughout the New York subway system. He resides in Tucson, Arizona, with his wife, Ann.

Jim meehan, a bartender, educator, and writer, has worked at some of New York City’s most popular restaurants and bars, including Five Points, Gramercy Tavern, Pegu Club, and PDT. Meehan has edited numerous editions of Food & Wine Magazine’s annual cocktail book, Mr. Boston’s Bartender Guide, and writes a monthly column for Sommelier Journal. In 2007 and 2008, he was recognized as a rising star mixologist by Star Chefs.com and Cheers Magazine, and in 2009, he was named American Bartender of the Year at Tales of the Cocktail. He lives and works in New York City’s East Village with his wife, Valerie, and French Bulldog, Pearl.

on sale noVemBer 2011