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StarChefs
Peter Pioppo

Jim Meehan
PDT
113 St. Marks Pl.
New York, NY 10009
(212) 614 0386

Biography & Interview


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
Sponsored by:

vitamixrhumclementst germain




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