In an odd occurrence I recently came across an article on cocktails in an Airline Magazine while visiting family. The article described the author being introduced to the magic of cocktails after visiting PDT’s and ordering a Maker’s Mark, neat.
The author’s introduction came via PDT’s head mixologist, Jim Meehan. Jim, who after seeing the writer order bourbon, recommended he try PDTs take on an Old Fashioned, The Benton which is made utilizing bourbon infused bacon.
Jim and Don Lee are two of the cocktail guru’s behind the menu that has constantly drawn people to PDT’s night after night since it opened several years ago.
The writer of this article also made mention of a new drink that Jim’s been experimenting with dubbed the El Burro. As a lover of most of the ingredients that were mentioned (Absinthe, Tequila, and Ginger Beer) I had to see if I could obtain this recipe from Jim. He was kind enough to provide it to me.
1.5 oz Siembra Azul Reposado Tequila
.75 oz Lime Juice
.75 oz Pineapple Juice
.25 oz Vieux Pontarlier Absinthe
.5 oz Simple Syrup
1 oz Ginger beer
Add all of the ingredients to a mixing glass, then add ice
Shake and strain into a Collins glass filled with ice
Garnish with a lime wheel and candied ginger
(Jim Meehan, Winter 2008)
While I’ve been to PDT’s numerous times in the past several years, I’ve never had the opportunity to try the infamous Cinema Highball that Don Lee devised. Somehow they’ve always been out of the infused Flor De Can Rum that Don uses in the recipe. So while I had Jim providing some of his secrets, he was also kind enough to ask Don about the recipe Cinema Highball.
2 oz Butter Popcorn Rum (Flor de Cana is recommended)
4 oz Coke
Build in a tall glass with ice.
120g unsalted unbuttered popcorn
3 table spoons of melted clarified unsalted butter
infuse popcorn in white rum for 20 mins and strain
add melted butter to rum and infuse for 12 hours
place mixture in freezer and strain off solidified butter