Cocktails at PDT
My first drink, the Henry Hudson:
(See the recipe below.)
Greg had the M.C.:
From the menu:
“Laird’s Apple Brandy, Lemon Juice, Grade B Maple Syrup, Jalapeno, Goldenseal Tincture
Upon returning from a one year sabbatical from bartending last year, Lydia Reissmeuller spent a little time mixing drinks with us this fall. She came up with this drink for those who still believe in the healing power of hooch.”
We also had a White Birch Fizz, which I apparently forgot to shoot, and a Red Headed Saint:
I was sitting right under the bear —
— and he kept trying to grab me!
Courtesy of NY Barfly.
1 1/2 ounces Bols Genever
1 ounce Channing Daughters Scuttlehole Chardonnay (no oak)
1/2 ounce Simple Syrup
1/2 ounce Lemon Juice
1/4 ounce Van Oosten Batavia Arrack
Add everything to a mixing glass, then add ice. Stir and strain into a chilled old fashioned glass filled with one large cube. Garnish with freshly grated nutmeg.