PLEASE DON’T TELL A C O C KTA IL B A R , NEW YO R K WHAT FOLLOWS IN THE PAGES AHEAD is an annotated guide to the food and drinks we ser ve at PDT. Our seasonal menu features drinks that are the collaborative efforts of our staff and recipes that like-minded bartenders in New York City and beyond have kindly shared with us.

WE WILL CONTINUE TO SERVE WINES and beers produced in the greater New York region, and look for ward to securing hard-to -find beers and wines whenever we can get our hands on them.

CRIF DOGS HAS KINDLY FED OUR patrons since the day we opened. We know that the guys on the other side of the wall put as much love into the dogs as we do into the drinks.

PL EA SE A SK T HE HOST I F YOU’D LI KE A COPY OF TH I S ME NU.

C O CK TA ILS * A L L C O C K TA I L S A R E $ 1 3 * M AY DAY

Plymouth Gin, Aperol, Lemon Juice, Fee Brother's Rhubarb Bitters, Moet Imperial Champagne Using rhubarb and orange flavored Italian Aperol and one of Fee Brother's latest releases, Jane Danger gave the French 75 the spring treatment. Note: the title doesn't refer to a pilot's plea for help; she’s talking about May 1st, Labor Day, the pagan pole dance, and kicking back and enjoying this summer. KOYO

Masumi Okuden Junmai Sake, Dubonnet Rouge, Cynar, Yellow Chartreuse, St. Germain The viewing of the colorful autumn leaves (koyo) has been a popular activity in Japan for centuries. Each year, starting in late September, the "koyo front" moves southwards from the northern island of Hokkaido to the lower elevations of central and southern Japan towards the end of November. BEER AND A SMOKE

Victory Pilsner, Sombra Mezcal, Cholula, Celery Bitters, Salt, Pepper, Citrus Juice and Zest Well, not exactly: we spiked our house Michelada with smoky mezcal and seasoned it with celery bitters. Instead of asking for an ash tray, try a tater tot dipped in cheese seasoned with pickled jalapenos, and contemplate the alchemy of food and drink. G O L D E N S TA R F I Z Z

Krogstad Aquavit, Lemon & Pineapple Juice, Cucumber, Dill, St. George Absinthe, Sparkling Jasmine Tea Inspired by the tree blossoms that fill the streets with their heady perfume in the spring, we combined sparkling jasmine tea with a hint of Absinthe to compliment Christian Krogstad’s namesake aquavit.

HENRY HUDSON

Bols Ge ne ve r, C h anni ng C h ard o nnay, L e mo n Ju ice , B at avi a A r rac k , N u t me g Th is ye ar mark s t h e 400t h anni ve rsar y o f H e nr y H u dson's disco ve r y o f M anh at t an. (H e w as o n a mission, on b e h al f o f t h e Du t ch E ast Ind i a Company, to ch art a p assag e t o A si a. ) Wh i l e ne ve r h itting p ay d i rt , h i s vo y ag e e st ab l i sh e d colonie s all ove r t h e N o rt h e ast . To c o mme mo rat e h is ach ie ve me nt , w e ' ve c re at e d t h i s g e ne ve r b ase d pu nch p re p are d w i t h l o c al w i ne sp i ke d with I ndone sian ar rac k ; t o g i ve y o u a h i nt o f t h e ori e nt h e ne ve r re ac h e d .

PA D D I N G T O N

Flor de Cana S i l ve r D r y Ru m, L i l l e t B l anc , L e mon and Grap e f r u i t J u i ce , B o nne M aman Orange Ma rmal ad e , S t . G e o rg e A b si nt h e Af te r working a f e w ni g h t s at t h e p o i nt u nd e r t h e b e ar, David S l ap e cre at e d t h i s co c k t ai l and name d it af te r Pad d i ng t o n b e ar. To su i t h i s t ast e , h e comb ine d o rang e marmal ad e (Pad d i ng t o n’ s favorite ) , wi t h A b si nt h e and L i l l e t B l anc t o b al ance t h e c i t r u s.

KING BEE

Barsol Qu e b rant a Pi sc o , L e mo n J u i ce , Be ne dictine , B are njag e r, Lu st au Pal o C o rt ad o Sherry Wh e n I aske d Nat e Du mas w h y h e w ant e d t o c al l h is late st addit i o n t o t h e me nu t h e K i ng B e e , h e se nt me th e lyr i c s t o M u d d y Wat e rs’ so ng “ I' m a K ing Be e ”. C o mi ng f ro m a man t h at ro ck s as h ard as h e sh ake s and st i rs, may b e h e “ can b u z z b e tte r b aby / w h e n y o u r man i s g o ne ” .

PEARL OF PUEBLA

Sombra Mezcal, Lime Juice, Yellow Chartreuse, Fresh Oregano, Ricard Pastis With the help of Victor L opez, Jim Meehan fashioned a Mexican rendition of Audrey Saunder ’s French Pearl using two staples of Puebla’s cusine: Mezcal and fresh oregano.

EL BURRO

Siembra Azul Reposado Tequila, Lime & Pineapple Juice, Vieux Pontarlier Absinthe, Ginger Beer A highball made with lime juice and ginger ale is a buck: sub ginger beer for ale and it’s a mule; add Absinthe and you’ve got yourself a donkey. We promise our Bur ro won’t kick you.

GIRL FROM JEREZ

Rhum Clement V.S.O.P., Mae de Ouro Cachaca, Lime Juice, Rothman & Winter Allspice Dram, Pedro Ximenez We’ve tamed the fresh sugar cane based spirits in this daiquiri as if we were playing Stan Getz’s sax with Allspice Dram and a fortified wine made from grapes of the same name that are dried like raisins in Jerez de la Frontera, Spain.

R U S T B E LT

Barb ancou rt 8 Ye ar R h u m, N avan, C i t r u s, E gg Wh ite , Org e at , A ng o st u ra B i t t e rs Joh n de Bar y sp ray s A ng o st u ra b i t t e rs o ve r Don L e e ’s PDT st e nc i l , p ro vi d i ng an aro mat i c garnish and a r u st c o l o re d h u e t o h i s vani l l a and almon d acc e nt e d si l ve r r u m so u r.

S H I S O M A LT S O U R

Yamazaki 1 2 Ye ar M al t Wh i sky, L i me J u i c e , Vie u x Pontar l i e r A b si nt h e , S h i so , E g g Wh i t e Japane se pre parat i o n t e ch ni q u e s, i ng re d i e nt s and style h ave b e co me an i nt e rnat i o nal b e nc h mark i n mode rn cocktai l cu l t u re . T h e h ard sh ake me t h o d , h and car ve d i ce sp h e re s, and al l u si ve H e rme s Bitte rs ligh t u p t h e c o ck t ai l b l o g s l i ke a Brange lina b reaku p t h e se d ay s. We t i p o u r h at s E ast w i t h t h i s savo r y S o u t h si d e . PERSEPHONE

Laird’s App l e jac k , P l y mo u t h S l o e G i n, Dolin Swe e t Ve rmo u t h , L e mo n J u i ce According t o G re e k M y t h o l o g y, w h e n Pe rse ph one w as ab d u ct e d b y H ad e s, nat u re su ffe re d wh i l e h e r mo t h e r D e me t e r se arch e d for h e r. I n o rd e r t o g ai n h e r f re e d o m, sh e agre e d to re t u rn t o t h e u nd e r w o rl d f o r o ne se ason e ach y e ar. Fro m t h e n o n, t h e E art h flou rish e d w i t h ve g e t at i o n and c o l o r f o r spring, su m me r and f al l u nt i l sh e re t u rne d and w i nt e r se t t l e d i n. BLACKTHORN ROSE

H e ndrick’s G i n, L i l l e t Ro u g e , P l y mo u t h Sloe G i n, M y mo u ne Ro se S y r u p David Slape ’s b o t ani cal b l e nd o f ro se s and t h e b lackth orn b u sh ’ s f amo u s f r u i t may h e l p c o ax spring ou t o f t h i s ne ve r-e nd i ng w i nt e r. You can al mo st sme l l t h e ro se s. PA D D Y WA L L B A N G E R

B l a c k b u s h I r i s h W h i s ke y, D o l i n D r y Ve r m o u t h , G a l l i a n o L’ Au t e n t i c o , O r a n g e B i t t e r s Irishman Gerry Corcoran reinterprates the H a r v e y Wa l l b a n g e r, a h e a d a c h e i n d u c i n g b l e n d of vodka, orange juice and the old Galliano f o r m u l a a s a D r y I r i s h M a n h a t t a n s p i ke d w i t h t h e n e w l y f o r m u l a t e d G a l l i a n o L ' Au t e n t i c o a n d orange bitters.

O C C I D E N TA L

L i n i e Aq u a v i t , G r a n d M a r n i e r, N o n i n o A m a r o , Fe r n e t B r a n c a T h e n a m e L i n i e m e a n s e q u a t o r, a n d r e f e r s t o t h e s e a v o y a g e t h i s a q u a v i t m a ke s f r o m N o r w a y, a c r o s s t h e e q u a t o r, d o w n t o Au s t r a l i a , a n d b a c k again in old sherry casks. Nathan Dumas named this tipple after the second leg of the journey:the return west to Norway for us to e n j o y.

B E N T O N ’ S O L D FA S H I O N E D

Bacon I n f u se d Fo u r Ro se s B o u rb o n, Grade B Map l e S y r u p , A ng o st u ra B i t t e rs Th e cros sro ad o f h au t e b arny ard and b ar room: u sing h i s c o nne c t i o ns t o t h e art i san commoditie s marke t and sc i e nc e , b art e nd e r D o n L e e comb ine d o ne o f t h e f o o d st u f f s w e al l c rave with ou r b e lov e d b o u rb o n. T h ank M o mo f u ku ’ s Tie n H o for g o i ng w h o l e h o g o n t h i s o ne .

L.E.S. GLOBETROTTER

Wild Tu rke y Ry e , H i ne C o g nac , B e ne d i c t i ne , Cl e me nt C re o l e S h r u b b Be fore taking a sab b at i cal f ro m t e nd i ng b ar t o promote h is new b o o k , g l o b e t ro t t i ng ch e f J o h nny I u zzini le f t u s t h i s t w i st o n t h e C o c k N ’ B u l l Spe cial from Te d S au ci e r ’ s “ B o t t o ms Up ” .

WINE

M O E T I M P E R I A L C H A M PA G N E - $ 1 6 (N/V)

Th is Pinot Noi r/ M e u ni e r d ri ve n C h amp ag ane , forme rly known as “ Wh i t e S t ar ” , w as c re at e d f o r a famou s Trans -At l ant i c cr u i se l i ne r t h at b ro u g h t cocktail- th i rst y A me ri c ans t o E u ro p e .

C H A N N I N G DAU G H T E R S S C U T T L E H O L E CHARDONNAY 2006 - $12

Pione e ring L ong Isl and w i ne make r C h ri st o p h e r Tracy make s thi s c l e an, f o c u se d w i ne i n st ai nl e ss ste e l tanks wit h no mal o -l ac t i c f e rme nt at i o n: a re fre sh ing al t e rnat i ve t o o aky, “ N e w-Wo rl d ” C h ard o nnay s.

DR. F RANK D RY RIESL IN G 2 0 0 6 $ 1 2 Th e late Dr. Konst ant i n Frank i s re me mb e re d f o r e ncou raging A me ri c an w i ne g ro w e rs t o re p l ac e native Viti s L ab r u sca vi ne s w i t h c l assi c E u rope an Viti s Vi ni f e ra g rap e vi ne s: a d e ci si o n th at ch ange d t h e co u rse o f w i ne g ro w i ng i n N e w York and t h e Uni t e d S t at e s at t h at t i me .

PA U M A N O K C A B E R N E T F R A N C 2 0 0 6 - $ 1 3

Th is wine r y, w h i ch w as f o u nd e d i n 1983, i s e ntire ly owne d and manag e d b y t h e M asso u d family wh ose B o rd e au x st y l e d w i ne s are al w ay s among th e b e st N e w Yo rk S t at e o f f e rs.

BEER *ALL BEERS IS $5* VICTORY PRIMA PILS

Downi ng t o w n, PA 5. 3% A BV Victor y Bre wing C o mp any w as f o u nd e d i n 1996 b y Ron Barc h e t and B i l l C o val e sk i i n an o l d Pe ppe ridge Fa rm f ac t o r y. T h e i r c l assi c G e rman pilsne r is mad e w i t h w h o l e G e rman and C z e c h h ops th at give t h i s p al e l ag e r a b raci ng , h e rb al b ite ove r l ay e rs o f smo o t h mal t .

PENN BREWERY PENNDEMONIUM

Pitt sb u rg h , PA 8% A BV Tom Pastorious f o u nd e d Pe nnsy l vani a B re w i ng Company in 1986 t o b re w au t h e nt i c G e rman b e e rs. Th is mai b o c k (l i t e ral l y M ay b o c k ) i s a strong, golden l ag e r f avo re d d u ri ng t h e b ri e f transition b e tw e e n t h e se ve re w i nt e rs al o ng t h e north e rn e dge o f t h e A l p s w h e n p e o p l e h u nke r down indoors, and t h e h o t su mme rs, w h e n p e o p l e floc k t o t h e b e e r g ard e ns.

B R O O K LY N L O C A L 1

Br o o k l y n, N Y 9% A BV Bre wmaste r Gar re t t Ol i ve r u se s G e rman b arl e y malt and h ops, raw Af ri c an su g ar and a B e l g i an ye ast strain to b re w t h i s g o l d e n st ro ng al e ri g h t ove r th e b ridge i n Wi l l i amsb u rg . T h e L o cal 1 i s one of fe w b e e rs i n t h e w o rl d t h at t h at i s re fe rme nte d in t h e b o t t l e . I g u e ss t h at make s i t th e tr u e C h amp ag ne o f b e e rs.

C A P TA I N L AW R E N C E PA L E A L E

Ple asant vi l l e , N Y 5. 3% A BV Fortu nate ly fo r S i e r ra N e vad a l o ve rs, C ap t ai n Lawre nce b re w mast e r S c o t t Vac ar ro sp e nt t i me working for t h e ve ne rab l e C h i co , C al i f o rni a b re we r y af te r g rad u at i ng f ro m UC Davi s, and i t sh ows. One si p o f t h i s b i t t e rsw e e t al e re mi nd s me of th e b r o w n b o t t l e w i t h t h e g re e n l ab e l .

FOOD * P D T S P E C I A LT Y D O G S A R E $ 6 . 0 0 * THE HUMMER

Grille d ve gg i e d o g t o p p e d w i t h h u mmu s & pickle s. Wo rl d ’ s f i rst h e al t h y h o t d o g . THE MASON DOG

H u itlacoch e c o rnme al b at t e re d , d e e p f ri e d N e w Yorke r ( b e e f d o g ) o n a st i ck . A s so o n as E b e n and Amador tol d u s S am w as se r vi ng a co rn d o g at Tailor, we k ne w y o u c o u l d n’ t l i ve w i t h o u t i t . THE WYLIE DOG

De e p frie d Cri f Do g t o p p e d w i t h WD 50’ s h o t dog b u n b a t t e re d d e e p f ri e d may o , t o mat o molasse s, sh re dd e d l e t t u c e and d ri e d o ni o ns: t h e food goe s mo l e c u l ar b e f o re t h e d ri nk s. THE CHANG DOG

Bacon wrappe d , d e e p f ri e d C ri f D o g , sl at h e re d in Momofu ku k i mc h i : ju st i n c ase y o u d i d n’ t e at at one of Davi d C h ang ’ s re st au rant s t o d ay. B AC O N C H E E S E B U R G E R - $ 8

Ou r b e e f b u rg e r g ri l l e d w i t h ch e d d ar & b aco n: se r ve d with le t t u c e , t o mat o , o ni o ns & p i ck l e s. TAT E R T O T S O R WA F F L E F R I E S - $ 4

Add ch e ese & jal ap e ño s f o r $1 mo re