PDT’s Jim Meehan. Photo by Kent Miller
New York City’s highly acclaimed PDT (Please Don’t Tell) won the first ever James Beard Award for “Outstanding Bar Program”, sponsored by Campari. The award, a first for the James Beard Foundation, recognizes restaurants that display and encourage excellence in cocktail, spirit, and/or beer service through a well-presented drink list, a knowledgeable staff, and efforts to educate customers about beverages. Clearly, PDT, led by industry veteran Jim Meehan fits the bill.
If you haven’t had a chance to visit PDT, you must. To get in, you first enter a noisy hot dog eatery, then walk through a vintage phone booth which will lead you into PDT, a Prohibition-era speakeasy style bar. Shh..
Also nominated for the award were Chicago’s The Aviary, San Francisco’s Bar Agricole, NYC’s Pegu Club and Chicago’s The Violet Hour.
Congratulations to Jim Meehan and PDT, and all those nominated.
The 3rd Annual Mutineer Magazine Red Carpet Party presented by Chinaco Tequila and Luxardo on November 6 will play host to The King’s Ginger Holiday Cocktail Competition. Sponsored by The King’s Ginger, the competition will feature eight Napa Valley bartenders who must create an original cocktail highlighting the emphatically ginger liqueur. Today we will highlight the King’s Ginger Holiday Cocktail Competition cocktail submission of bartender Christopher Kennedy of Bouchon in Yountville.
Mr. Bailey’s Bender
by Christopher Kennedy, Bouchon
2 oz. The King’s Ginger Liqueur
1/2 oz. Campari
1/2 oz. fresh lime juice
1/2 oz. Maraschino Originale Luxardo
Couple of dashes Fees Brothers Rhubarb Bitters
Fever-Tree Indian Tonic Water
Shake and strain over ice into a highball glass. Top with Fever-Tree Indian Tonic Water. Garnish with fresh mint, sage, or rosemary spring.
Stay tuned as we post the remaining cocktail submissions over the next five days.
This week’s installment of The Cocktail Spirit with Robert Hess brought to you by the Small Screen Network brings you the Americano Cocktail. According to Robert Hess, “a beautifully simple and refreshing drink, the Americano was popularized by American tourists in Italy in the 1960s. Try one with your antipasto!”
- 1 oz Campari
- 1 oz sweet vermouth
- stir Campari and sweet vermouth with ice
- top with soda
Gruppo Campari’s North American operations arm, Skyy Spirits is looking ahead and adding up to six staff members to its team of 92 at its San Francisco office, including senior brand managers for Wild Turkey and Cordials brands.
“We are in the unique position of being able to hire during this challenging economic environment.” — Andrea Conzonato, Skyy Spirits Chief Operating/Chief Marketing Officer. “We are actively looking to fill rewarding positions that support not only our growing portfolio, but also our increased on-premise and off-premise activities for our established brands.” See the full post »
Food • Spirits
Every once in awhile, we randomly stumble upon fine beverage discoveries too epic to ignore. We call these moments “FTW” (For The Win) and feel the need to share them with the world.
We can’t take credit for creating the recipe, but we wanted to share a recipe for boozy Popsicles that has gotten us all giddy like school children on summer break at a pool party. See the full post »
This year marks the 150th Anniversary of Campari, the alcoholic aperitif obtained from the infusion of bitter herbs, aromatic plants, and fruit in alcohol and water. Often classified as a type of bitter, Campari is well-known for its signature deep red hue. See the full post »
It was a battle of epic proportions. The fine people at Campari believe that a calendar full of Jessica Alba posing in swimsuits is better marketing than the Wine Mutineer in a smoking jacket with a four-hour cigar and tumbler of Campari on the rocks. Each month’s photo could be taken in a different Saddam ghost palace. The shots would look something like this: See the full post »