PDT, short for "Please Don't Tell", has become an establishment in the craft bar world. Created as a cocktail-lounge annex to Crif Dogs, known for their "Jersey Style" deep fried hot dogs, PDT is entered via a vintage phone booth within the Crif Dog restaurant.
|Crif Dogs, 113 St. Mark's Place in the East Village|
|At the back of the phone booth is a "secret" door.|
Owned by Crif Dogs owner Brian Shebairo, PDT is the creation Jim Meehan, a well known figure in the cocktail world, who was a veteran of Grammercy Tavern and Pegu club prior to creating PDT's bar program.
Since that opening, with the added talents of Don Lee and John Derragon, not to mention the allure of experiencing the secret entrance, Jim has managed to maintain PDT as one of the most popular craft bars in the country.
|Sometimes you eat the bear, and sometimes, well, he eats you.|
When a recipe is so powerfully tied with a particular bar as a signature drink, it becomes something of a must-try. My experience with it was positive. I love my old fashioneds, and Don's bacon fat wash process removes any oily or greasy elements, leaving behind a smokey richness. It was like a BBQ bourbon, and in a very good way!
Working our side of the bar that evening was Karen Fu, who has also been working at ssäm bar, and recently won the nyc round for 42below's cocktail world cup last month with her "Manuka Sage Southside".
Manuka Sage Southside, by Karen Fu
1.5 oz. 42 Below Manuka Honey Vodka
.5 oz. Canton Ginger Liqueur
.5 oz Fresh Yuzu Juice
.25 oz. Nardini Acqua di Cedro
3 Sage Leaves
Muddle 2 of the sage leaves then add the rest of the ingredients. Shake with ice and fine strain into a chilled coupe. Top with 1 oz. Kiuchi Brewery Sparkling Yuzu Wine. Garnish with a spanked sage leaf.
- 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
1) Stir with ice and strain into a chilled, St. Germain rinsed coupe.
2) Garnish with an orange twist.