Jim Meehan, Managing Partner of New York City’s no-longer-a-secret cocktail venue PDT (Please Don’t Tell), regularly uses ingredients from Lior Lev Sercarz’s biscuit and spice shop La Boîte à…
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A finely crafted cover for a range of artisanal jobs
Venerable leather goods purveyor Moore & Giles sources the finest hides from around the world to find the perfect fit for each product. For their latest release, a leather work apron, Moore & Giles worked with two types of vegetable-tanned leather—gorgeously dark hides from Virginia and supple, honey-colored Tuscan skins. Using centuries-old tanning techniques, these two leathers have been traditionally constructed to hold up to the abuse inherent in bartending, wood working or, really, any other job that requires an apron.
After working with New York cocktail bar PDT on a leather-bound encyclopedia of recipes, Moore & Giles returned to have mixologist Jeff Bell give the robust apron a test behind the bar. The artisanal craftsmanship of the leather offers an appropriate parallel to Bell’s finely crafted cocktails, while the apron’s two front pockets and kangaroo-style pouch offered plenty of easy access storage.
The leather work apron features an adjustable neck strap and two body ties, and is available in two distinct colors that age with time to develop a beautifully worn, naturally polished patina. For more information see Moore & Giles online where the apron sells for $375.
PDT’s Jim Meehan mixed the perfect Manhattan
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We recently hosted a series of parties in five U.S. cities to bring the Subpop Showcase at SXSW to those that couldn’t make the trip to Austin. To ensure the highest level of sophistication to the bar, we enlisted our friend Jim Meehan of NYC’s famed speakeasy PDT to mix something special. As a pioneer in the mixology movement and author of The PDT Cocktail Book, Meehan fit the bill to concoct our very own signature cocktail.
Rather than reinvent the wheel, Meehan drew on his classic style and the event at hand for inspiration. With a Kentucky Rye and orange bitters, Meehan just slightly dressed up the classic Manhattan. Meehan describes it as “a Perfect Manhattan—made with both sweet and dry vermouth—that takes cues from MasterCard’s logo in the garnish: an orange disc and brandied cherry.”
2 oz. Bulleit Rye Whiskey
1/2 oz. Vya Dry Vermouth
1/2 oz. Vya Sweet Vermouth
2 Dashes of Miracle Mile Bergamot Orange Bitters
Stir with ice and strain into a chilled coupe
Pinch an orange twist over the surface of the drink then affix it to a cocktail pick with a brandied cherry.
Photography by Nick Brown
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