
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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