Mixologist Jim Meehan
PDT and Pegu Club | New York

Tea-quila Highball
Mixologist Jim Meehan of PDT – New York, NY
Adapted by StarChefs.com

Ingredients:

• 4 ounces lemon verbena tea
• 2 ounces silver tequila
• ½ ounce elderflower cordial
• ¼ ounce agave syrup
• 1 lime wedge, to garnish

Method:
Combine all ingredients in a Boston shaker. Shake heavily and strain into a highball glass filled with ice cubes. Garnish with a lime wedge.

St. Presidente
Mixologist Jim Meehan of PDT – New York, NY
Adapted by StarChefs.com

Ingredients:

• 1.5 ounces Rhum Clement Blanc
• ¾ ounce Noilly Pratt Dry Vermouth
• ¼ ounce St-Germain elderflower liqueur
• 1 lemon twist

Method:
Add all of the ingredients to a mixing glass filled with ice. Stir and strain into a chilled cocktail coupe, and garnish with a lemon twist.

Creole Gentleman
Mixologist Jim Meehan of PDT – New York, NY
Adapted by StarChefs.com

Ingredients:

• 2 ounces Rhum Clement VSOP
• ¾ ounce Blandy's 5 year Sercial Madeira
• ½ ounce Rhum Clement Creole Shrubb
• 1 dash Angostura Bitters
• 1 orange twist

Method:
Add all of the ingredients to a mixing glass filled with ice. Stir and strain into a chilled rocks glass, and garnish with an orange twist.

StarChefs.com Rising Stars Mixologist Award
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