PLEASE DON’T TELL

HAMBURG
A COCKTAIL BAR
 ST. RITA
Champagne, Plum Brandy, Lime
Juice, Zwack, Honey, Lavender
Essence
This drink was first served to the
Zwack family in Budapest using
their Plum Palinka, which is distilled
from hand harvested wild fruit and
bottled in small quantities.
BEE’S SIP
Chamomile Pisco, Junmai Sake,
Honey and Elderflower Liqueur
We hope this is the May flower
you’ve been waiting for after all
those April showers.
PADDINGTON
White Rum, Lemon & Grapefruit
Juice,
Lillet Blanc, Orange Marmalade,
Absinthe
PDT barman David Slape created
this Daiquiri variation using one of
Paddington bear’s favourite
ingredients: marmalade.
LEAPFROG
Gin, Lemon, Apricot Brandy, Orange
Bitters, Mint
A gin-based variation on the classic
Hop Toad cocktail printed in Harry
Craddock’s Savoy Cocktail Book.
LAKE GEORGE
Scotch & Irish Whiskey, Lemon Juice,
Drambuie
Crif Dogs owner and PDT founder
Brian Shebairo confused the
Cameron’s Kick with the Rusty Nail
last summer while vacationing
along the shore of Lake George
FRENCH MAID
Cognac, Lime Juice, Falernum,
Cucumber, Mint, Ginger Beer
Milk & Honey Barmen Sam Ross
created the Old Maid with gin and the
Kentucky Maid with bourbon: the
French is all ours.
CONDIMENT COCKTAIL
Reposado Tequila, Lime Juice, Palo
Cortado Sherry, Benedictine, Spicy
Brown Mustard, Celery Biters
Jim Meehan modeled this drink after
a dish served at Gramercy Tavern
after he left the restaurant to open
PDT.
NEWARK
Apple Brandy, Sweet Vermouth,
Fernet Branca, Maraschino Liqueur
John Deragon helped develop this
Manhattan variation named after the
gritty city using New Jersey’s own
apple brandy.
BROWN BOMBER
Tennessee Whisky, Lillet Blanc,
Suze
A sooty Tennessee whisky based
twist on Wayne Collins’ little known
White Negroni, nicknamed after the
famous boxer, Joe Louis.
BENTON’S OLD FASHIONED
Benton’s Bacon infused Bourbon,
Grade B Maple Syrup, Angostura
Bitters
The crossroad of haute barnyard and
baroom: former PDT bartender Don
Lee combined one of the foodstuffs
we all crave with our beloved
bourbon.
St. Rita
1.5 oz. Clear Creek Plum Brandy
.75 oz. Lime Juice
.5 oz. Zwack
.5 oz. Honey Syrup
Shake with ice and strain into a
chilled coupe
Top with 2 oz. Moët Imperial
Champagne and spray Marivani
lavender essence over the surface
Garnish with an edible orchid
(Jim Meehan, Fall 2008)
Bee's Sip
2.5 oz. Chamomile Infused Barsol
Quebranta Pisco
1 oz. Masumi “Okuden” Junmai Sake
.5 oz. Barenjager Honey Liqueur
Stir with ice and strain into a
chilled, St. Germain rinsed coupe
Garnish with a lemon twist
(Jim Meehan, Spring 2008)
Chamomile Infused Barsol
Quebranta Pisco
1 750ml Bottle of Barsol Pisco
.5 oz. In Pursuit of Tea Chamomile
Flowers
Infuse for 15 minutes then fine
strain
Yield is .95 bottle
Paddington
1.5 oz. Flor de Cana Silver Dry Rum
.5 oz. Lillet Blanc
.5 oz. Grapefruit Juice
.5 oz. Lemon Juice
1 Barspoon of Bonne Maman
Orange Marmalade
Shake with ice and strain into a
chilled St. George Absinthe rinsed
coupe
Garnish with a grapefruit twist
(David Slape, Fall 2008)
Leapfrog
2 oz. Plymouth Gin
.75 oz. Lemon Juice
.5 oz. Rothman & Winter Apricot
Liqueur
.25 oz. Simple Syrup
2 Dashes of House Orange
Bitters
6 Mint Leaves
Muddle the mint leaves with the
simple syrup, then add the rest of the
ingredients
Shake with ice and fine strain into a
chilled coupe
No garnish
(Jim Meehan, PDT)
Lake George
1 oz. Jameson Irish Whiskey
1 oz. Glenlivet 12 Year Old Scotch
Whisky
.5 oz. Lemon Juice
.5 oz. Drambuie
Shake with ice and strain into a
chilled coupe
No garnish
(Brian Shebairo, Winter 2009)
French Maid
1.5 oz. Hine V.S.O.P. Cognac
1 oz. House Ginger Beer
.75 oz. Lime Juice
.75 oz. Simple Syrup
.25 oz. John D. Taylor Velvet
Falernum
3 cucumber wheels (plus one for
garnish)
6-8 mint leaves (plus one sprig for
garnish)
Add the cucumber, mint and simple
syrup to a mixing glass and muddle
Add everything else, then shake with
ice and strain into a collins glass
filled with ice
Garnish with a mint sprig poking
through a cucumber wheel
(Jim Meehan, Fall 2008)
Condiment Cocktail
2 oz. Partida Reposado Tequila
.75 oz. Benedictine PDT Hamburg was opened
.5 oz. Lustau Palo Cortado Sherry 2th may 2010 in Hamburg.
.5 oz. Lime Juice
2 Dashes of Bitter Truth Celery PDT Hamburg is Members only -
Bitters Membership by appointment
1/8 Tsp. Gulden’s Spicy Brown
Mustard
Shake with ice and fine strain into a PDT is a Joint Venture from Jim
chilled coupe Meehan, PDT NYC and Joerg Meyer.
Garnish with a lime twist Le Lion • Bar de Paris, Hamburg
(Jim Meehan, Winter 2009)

Newark All Recipes courtesy of PDT Hamburg

2 oz. Laird’s Bonded Apple Brandy Headbartender - Jim Meehan
1 oz. Vya Sweet Vermouth
.25 oz. Fernet Branca
.25 oz. Maraska Maraschino Liqueur Location:
Stir with ice and strain into a chilled
coupe http://maps.google.de/maps/place?
No garnish client=safari&rls=en&oe=UTF-8&redi
(Jim Meehan/John Deragon, Fall r_esc=&um=1&ie=UTF-8&q=pdt
2007) +Hamburg&fb=1&gl=de&hq=pdt&hn
ear=Hamburg&cid=1652851846187
Benton’s Old Fashioned 6852722
2 oz. Benton’s Bacon Infused Four
Roses Bourbon*
.25 oz. Deep Mountain Grade B Video, Opening
Maple Syrup
2 Dashes of Angostura Bitters http://www.youtube.com/watch?
Stir with ice and strain into a chilled v=beg_-Wtf4KA
rocks glass filled with one large
cube
Garnish with an orange twist
(Don Lee,

Benton’s Bacon Infused Bourbon

1.5 oz Benton's Bacon Fat
750 ml bottle of Four Roses
Bourbon 
On low heat, warm bacon fat in a
small saucepan.  Stir until it
becomes molten, about 5 minutes. 
Pour liquid fat into a large, non-
reactive container.  Pour bourbon
into the container with the fat.  Stir. 
Cover and let stand for 4 hours. 
After 4 hours, place the container in
the freezer for two hours.  After 2
hours, remove solid fat.  Strain
through a terry cloth or
cheesecloth.  Pour contents back
into the original bottle and label. 
(Don Lee, Winter 2007)