Mixologist at PDT, New York, NY

Mixologist at PDT, New York, NY

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[MUSIC] Hi Sissy Vigors here, along with food and wine in royal, Caribbean International, I've been talking to food artisans all over the country to learn more about their craft And to get tips on the art of preparation. We're here with cocktail expert Jim Meehan of PDT in Manhattan to ask how he makes his signature culinary cocktails. [MUSIC] Right now we're at PDT in the East Village in New York City. I'm constantly walking through life tasting things, seeing things, and getting inspiration. Everything from television shows to dishes in a restaurant. And I use that same sort of inspiration with my cocktails. The cocktail bar has a reputation for being a little stiff. So, I think that bringing a little humor and bringing a big experience kind of down to earth, is something that's important and integral to our business plan. We'll take a classic recipe, and you can kind of like Mr Potato Head, you can play around with that. We have a A drink using Christina Tosey's cereal milk from Momofuku. So we're calling it the cereal milk punch and it's a variation on classic New Orleans milk punch, a great punch drink using her cereal milk. Every drink on our menu has a different inspiration. We're serving more than just drinks. We're providing people with an outlet to have a good time, to relax, to To connect with each other and I think entertainment is central to that. There's something amazing about making something for someone and putting it in front of them and getting to watch them enjoy it. It's deeply gratifying
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Jim Meehan


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