James Meehan, lord of the East Village cocktail corridor known at PDT, has added a quartet of new creations to his winter menu, one devised by the man himself, the others by Kevin Diedrich and Brian Shebairo.
Meehan's, called the Mezcal Mule, is just what you'd expect—a homage to the Moscow Mule (which always means ginger beer is involved) using the increasingly popular Mezcal as its base. Also involved are lime juice, passion fruit puree, agave syrup and cucumber slices. It's finished off with a piece of candied ginger picked to a slice of cucumber and a pinch of ground chili. Sounds warming.
One of Dietrich's libations, the Hot Buttered Pisco, sounds even more toasty-making. It's a—grab on to your hat here— Irish coffee/Hot Buttered Rum hybrid prepared with compound Häagen-Dazs vanilla ice cream butter and aromatic Peruvian Pisco spiced with vanilla, orange, clove, allspice, cinnamon, star anise and black pepper. Holy man.
Dietrich's other new creation is called Crimson Tide. Built on a base of wonderful Lemon Hart Overproof Rum, it has an unusual sweetener in a mixture of 1.5 sorrel to .5 Canton. Lime is the citrus, and the drink is served in a collins glass topped with club soda.
The final addition, Lake George, comes from PDT/Crif owner Brian Shebairo, who came up with this cocktail last summer while vacationing along the sunny shores of—where else—Lake George. It includes Jameson Irish Whiskey, Glenlivet 12 Year Scotch, lemon juice and Drambuie. Meehan said "He had planned to prepare Prince Edwards and Cameron’s Kicks, but read the recipes wrong. Fortunately, he documented his mistake." Looks like an inadvertent twist on the Rusty Nail to me. The Drambuie people will be very happy.
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