August 8, 2016

Happy Hour: The Western

by Kayoko Akabori

It is really difficult to create cocktails using sake as a base. Sake tends to be subtle and the nuances are often lost when other spirits are combined into the drink. So it takes a genius who understands these subtleties to come up with a cocktail that allows the sake to shine on the palate. Our friends […]

May 31, 2013

Happy Hour: La Louisiane

by Fredo Ceraso

Once upon a time in the Crescent City, there was a culinary institution and hotel named the La Louisiane Hotel and Restaurant down Iberville Street in the French Quarter. La Louisiane, as it was know to the locals, was opened in 1881 by Louis and Ann Bezaudun in an old wine merchants space. Their nephew […]

October 26, 2012

The PDT Project: Betula

by Payman Bahmani

The Betula cocktail first appeared on the PDT menu in the Fall of 2007, and a great cocktail for the Fall it is. The name Betula comes from the Latin word for birch, which is infused into the base spirit of rye whiskey. Betula 1 oz. Birch-infused Rittenhouse Bonded Rye Whiskey (recipe below) 1 oz. […]

June 29, 2012

The PDT Project: Algonquin

by Payman Bahmani

“I’d rather have a bottle in front of me, than a frontal lobotomy.” –Dorothy Parker The Algonquin Round Table is the popular name of a small group of young writers, actors, and comedians in New York City who met daily at the Algonquin Hotel for lunch and ruthless banter during a span of of about […]

January 26, 2012

Happy Hour: The Rum Vieux Carré

by Fredo Ceraso

Let’s face it, mid-winter is almost upon us and there is not a ground hog is sight. It is getting downright tundra cold out there and Mother Nature is sure to unleash a deep freeze. Some say one should think of a warm place like a tropical island when winter’s freeze is cutting through your […]

March 23, 2011

Happy Hour: March Cocktails: The American Trilogy

by Fredo Ceraso

There is nothing like an expertly crafted Old Fashioned-style cocktail to help you navigate the rapidly changing weather of late March. Since, it is not quite Gin Rickey weather and too warm for a Hot Toddy, a solid whiskey cocktail is just what the Doctor ordered. Now let’s take it to the next level in […]

December 15, 2010

Happy Hour: Remember the Maine

by Payman Bahmani

“… just as there is no such thing as a 1/2-good girl there is no such animal as a 1/2-good drink.  A mixed drink is either made correctly out of correct stuff: good; or it’s La Bebida Piojosa (lousy drink). Even a homely gal can, with cunningly-employed paint, powder, patches, rouge-pots, whale-bone and falsies, fool […]

September 22, 2010

Happy Hour: The Perfect Stiff Drink for the Season

by Fredo Ceraso

To heart shaped leaves, Winning personal bets, And faring as well as you this season! – Graeme Robert Jamieson An atmosphere of falling leaves, frosted breathe, houndstooth warmth, and hearty meals demands a cocktail that fits the mood. One’s cocktail should change with the seasons. This is really intuitive because similar to food, a cocktail […]

June 23, 2010

Happy Hour: Vermouth Perucchi

by Payman Bahmani

  For a long time I’ve been hounding my local wine merchant, T.B. Ackerson, to stock some vermouths in order to save me the constant pilgrimage to Manhattan’s Astor Wines, which is one of the few places that stocks a variety of quality vermouths–and I go through a fair amount of vermouth rather quickly.  My neighborhood is sort of up and coming (though […]

February 10, 2010

Happy Hour: The Sazerac

by Payman Bahmani

So the Saints finally won a Super Bowl, and while many of you surely pounded Hurricanes to celebrate, here in the Eastern Seaboard, the weather conditions don’t quite call out for something so tropical.  In other words, there’s a blizzard happening right outside my door.  Of course when it comes to celebrating the storied American […]