Scotch might not seem like the most likely base for a cocktail. Plenty will still argue that Scotch is for sipping—not polluting with anything other than an ice cube, or maybe a few drops of water if you're feeling frisky. But properly deployed in cocktails, Scotch can take on many roles, whether the aggressive frontrunner or a mellow backdrop to other flavors. Here are ten of our favorites in New York right now—from a light lavender number to a dark, brooding sipper.
'PDT' on Serious Eats
Jeff Bell, the head bartender at PDT in New York's East Village, knew that whiskey was the way to bring out the essence of Momofuku Milk Bar's cereal milk.
Corn and grain whiskey, plus honey liqueur, showcase the grainy goodness of Momofuku Milk Bar's cereal milk in PDT's splendid Cereal Milk Punch.
There's no sweeter remedy for chilled bones than a steamy cup of spiked cider. PDT's winter warmer is a carol to the wassail, a ceremonial, cider-based beverage mulled with citrus and spice.
With visions of sugarplums dancing in his head, PDT owner Jim Meehan pulled out a bottle of Damson gin liqueur and starting tinkering. Damson plums—the spiciest and most tart variety of the fruit—often ripen in early September, just in time to be macerated into a liquid holiday treat. Made in the Finger Lakes, Averell's Damson Gin is an American take on the classic British liqueur. A combination of fresh damson juice, gin and sugar, it's like the less bitter cousin of sloe gin.
Catch the Gingerbread Man in liquid form in this delightful cocktail. Jim Meehan's take on the classic cookie has sugar and spice and a blended rum that's seven-islands' nice.
Catch the Gingerbread Man in liquid form in this delightful cocktail. Jim Meehan's molasses-happy drinkable rendition has sugar and spice and a blended rum that's seven-islands' nice.
Get your holiday spirits on ice with this tart and festive gin-forward take on the Sherry Cobbler from Michael Madrusan and Jim Meehan of New York's PDT.
The new PDT Cocktail Book, officially released November 1, is bound to become the tome tipplers reach for at happy hour—it's chock full of recipes for classic drinks dating back before Prohibition as well as the innovative cocktails created over the years at Jim Meehan's iconic East Village bar. Here are five great apple brandy cocktail recipes for fall, plus a chance to win the book!
When mixologists from Employees Only, Gramercy Park Hotel, Pegu Club, Vandaag, 1534, and Death & Co. (plus many others) are on hand shaking up cocktails, you know you're going to drink well. (Perhaps too well for a Monday night.)
"Vodka was never interesting to me until recently." PDT (short for "Please Don't Tell") isn't that much of a secret these days. Sure, it's still tucked away behind a phone booth at Crif Dogs, which keeps out the passersby—but Jim...
The new fancypants hot dogs, or should I say haut dogs, are threatening to take away the glory from Gray's Papaya and other streetside dogs. But can chefs really improve on what many observers say is tubesteak perfection?
Editor's Note: Our pal Laren Spirer is bringing us the latest edition of Meet & Eat. She is yet another lawyer obsessed with food. When she's not eating, drinking, cooking--or thinking about what to eat, drink, or cook--she can be...