Wednesday, November 9, 2011

cocktails from nyc's pdt

A couple years ago, Josh and I arrived to Crif's Dogs in New York City. We hopped into the phone booth inside of the restaurant, picked up the phone and confirmed our reservation, and then a sliding door opened and we were whisked into Please Don't Tell (PDT), one of New York's most famous speakeasies.

The drinks were fabulously unique. One of our friends ordered the bacon-infused old fashioned. Stellar.

Funny story. I wrote my mom an email and told her all about our experience at PDT. To which she responded, "This place sounds fabulous. What's its name? And of course, I won't tell anyone." Oh, mom. By "Please Don't Tell," she thought I was telling her not to tell anyone about the speakeasy.

PDT just recently released a cocktail book. I think Josh may have been one of the first to order it. He was that excited. We made 2 cocktails from the book last week and both were wonderful. The Cherry Pop is a blend of citrus and sweet with lemon juice and muddled cherries. Improved Whiskey Cocktail is a bit more potent, made up of rye, maraschino liqueur, bitters, and a rinse of absinthe.

Cherry Pop

2 oz gin
2 oz lemon juice
1/2 oz maraschino liqueur
1/2 oz simple syrup
3 pitted cherries

Muddles 2 of the cherries with the simple syrup (we had some Demerara syrup on hand). Add everything else, then shake with ice and strain into a chilled rocks glass filled with ice. Garnish with reserved cherry.

(We also garnished with a lemon twist, but the recipe didn't call for that).

Improved Whiskey Cocktail

2 oz rye whiskey
1/4 oz maraschino liqueur
1/4 oz simple syrup
2 dashes angostura bitters
Rinse of absinthe (other anise-flavored liqueurs like Pernod work well too)

Rinse chilled cocktail glass with absinthe (add a splash of absinthe, fill with cold water, discard prior to pouring cocktail leaving condensation behind). Stir all ingredients with ice and strain into the cocktail glass. Garnish with lemon twist.

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