Jim Meehan
As seen in:
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He/Him, Citizen, Bartender, Author, Editor, Educator, Advisor, Husband, Father, Designer, French Bulldog Whisperer
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Articles by Jim Meehan
Recipes Weekly
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Journalist Recipe
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Recipes Weekly
Coffee is a morning mainstay, but why not bring its bold flavor to other mealtimes? Show diners they can drink their coffee and eat it too with these recipes, including a rib-eye crusted with coffee grounds, coffee-brined chicken strips, and a cold brew-based cocktail.
Rum Drinks We Love: The Sidra House Cocktail
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
The Jeremy Renner Recipe
This packs-a-punch cocktail, a blend of Irish whiskey, rye, cynar, maraschino liqueur and dry vermouth, was created in 2011 as part of a collection of drinks named for Oscar nominees that year. Jeremy Renner was nominated for best supporting actor for his performance in “The Town”, and Leo Robitschek of Eleven Madison Park, developed this in his honor. His app may be dead, but this drink lives on.
My Thai Cocktail Recipe
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
The Grapefruit Soda to Rule Them All
Although a number of bartenders have launched or collaborated on spirits, very few have put forth a utilitarian soda. Jim Meehan, best known as the founder of New York City speakeasy bar PDT, as well as a book author (“The PDT Cocktail Book,” “Meehan’s Bartender Manual”), is now collaborating on a pink grapefruit soda intended for mixing into cocktails.
Recipes Weekly
Give Your Cocktail List a Seasonal Update Fall cocktails are all about dark spirits, rich flavors, and long sippers that last into the night. These cocktails, from a rich plum brandy and coffee number from Jim Meehan to an applejack and aquavit cocktail accented with yellow chartreuse from Jeffrey Morganthaler, are ideal for colder nights.
Recipes Weekly
Add Sweet-Tart Flavor To Dishes With Cranberries Cranberries pack a big flavor punch, which makes them an ideal ingredient for fall dishes, desserts, and drinks. Try using them to accent seared venison, add them to a sherry cobbler, make a cranberry sauce to serve alongside pheasant, and more. How are you using cranberries? Email a photo and description of your dish to [email protected] and we'll feature the best on the site in a future feature.
Drinks Editor Jim Meehan Shares His Favorite Cocktail Gear and To
Our use of tools distinguishes us from most every other creature on the planet—bartenders included. Ten years ago, you'd be hard-pressed to find a hand-turned wood muddler or an etched-glass mixing-pitcher with a spout in a restaurant-supply depot or cookware emporium. Out of necessity, pioneering cocktailians worked with vintage pieces, as David Wondrich still does, or paid extravagant prices for equipment from overseas, like Audrey Saunders of the Pegu Club. Thankfully, this has all changed.
Recipes Weekly
Get Creative With Corn When sweet corn arrives at the market, it's a race to use it in as many ways as possible before the season ends. Try making the fried hushpuppies with charred corn crema from Roister in Chicago, make a vegan corn cake and popcorn ice cream from New York's Dirt Candy, or even try a corn cocktail from PDT. Try these recipes, then let us know your favorite ways to take advantage of corn season.
Jim Meehan’s Negroni Recipe
This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening's delights Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities In any case, drink this cold
The Rum Rangoon is Tropical Deliciousness
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
A Bittersweet Valentine?s Day Cocktail
Having worked in restaurants and bars most of my adult life, I've seen the best and worst Valentine's Day has to offer. Opportunistic operators tend to take advantage of couples seeking to splurge with supplements of caviar, truffles and foie gras, while the front of house places pricey wines and spirits on the menu. I, for one, am guilty of letting clichés get the best of me over the years in creations prepared with rosé Champagne, Parfait Amour liqueur, rose petal garnishes and crème de cacao.
Up Your Game This St. Patrick’s Day with These 11 Cocktails
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Recipes Weekly | Plate
How Japan Inspires Us Our new Japanese Influence Issue debuts today and looks at how the country's food, drink, presentations and aesthetics have captured the hearts and minds of chefs around the country. In the issue, we explore the world of kaiseki, learn how chefs are experimenting with koji and look at how Japanese ingredients and techniques fit into global dishes.
Boulevardier Recipe
This simple cocktail, basically a Negroni made with whiskey instead of gin, dates back to the late 1920s, but has recently enjoyed a comeback in bars across the country. It even inspired the name of the Dallas restaurant that supplied this recipe. Featured in: The Boulevardier Is Back On The Menu.
The Boulevardier Recipe
A marvel of a cocktail with an enviably colorful peerage, the Boulevardier is effectively the bastard child of the Manhattan and the Negroni In colder months, it's a magnificent drink to have as a fallback when you want something richer and more complex than just a whiskey but can never seem to think of what else to order It's composed of two parts American whiskey, with one part each of sweet vermouth and Campari
Best Modern Day Cocktail Books You Need to Own
The team at Melbourne’s The Everleigh know how to make a great drink, but just in case you can’t make it to the other side of the globe to taste their accomplishments, they went ahead and passed all of their knowledge onto you in this book. The helpful tome highlights an idea called “cocktail branches/families,” giving you simple, quick explanations about how to swap in ingredients to create multiple cocktails.
It’s All in the Details
It’s not often that a book comes around in the cocktail world that can claim a space next to those of cocktail legends like Jerry Thomas and Jeff “Beachbum” Berry but Meehan’s Bartender Manual earns its spot. An acclaimed bartender, Jim Meehan cut his teeth at Gramercy Tavern and Pegu Club in NYC before opening PDT in 2007, a speakeasy behind a phone booth in a hot-dog stand that’s become famous for its craft cocktails.
How to Make a Turmeric and Ginger Juice Mocktail | Tasting Table
Recipes Mellow Yellow A refreshing, revitalizing nonalcoholic "cocktail" that packs a punch Photo: Lizzie Munro/Tasting Table
East India Negroni Cocktail Recipe
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Coffee Cocktail - MUNCHIES
Servings: 1Prep: 2 minutesTotal: 5 minutes Ingredients 1 ½ ounces Hine H Cognac 1 ½ ounces Quinta do Noval Black port ¼ ounce simple syrup 1 whole egg Freshly grated nutmeg, to garnish Directions Dry shake, then shake with ice and fine-strain into a chilled highball. Garnish with nutmeg.AUTHOR'S NOTE: This recipe has been reprinted with permission of the author from Meehan's Bartender Manual.
Prairie School in Chicago Is a Beautiful Ode to Frank Lloyd Wright
A couple of years back, when Jim Meehan made the decision to relocate from New York City to Portland, Ore., every PDT devotee was placing bets on what kind of bar he’d open. But when details about his new spot began to surface earlier this year, all bets were off. Meehan wasn’t opening a bar in Portland—he was opening one in Chicago. And it would be as Midwestern as Meehan himself.
This Is What the Dream Home Bar Looks Like
My parents raised me in my maternal grandparents’ sprawling Victorian home in River Forest, Illinois. The basement featured a plumbed wet bar with three sinks, plenty of shelving space to store glassware, and a bar to play behind. My grandfather worked in the ticket sellers’ union that his father-in-law helped found, and over his lifetime he accumulated hundreds of bottles as gifts from patrons. My paternal grandmother had an even more elaborate bar in her basement.
Drinks We Love: The Motown Cocktail
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
The Airmail Punch Proves Bubbly Makes Everything Better
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
Tequila with a Twist: The White Dragon Cocktail
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
The Rum Rangoon Is Tropical Deliciousness
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
Chairman's Refresher Cocktail
1/3 Cup Olive Oil Plus More For Grilling The Tortillas 12-oz Cans Of Ale (such As Lucky Town Pub Ale) 3 Maraschino Cherries On A Cocktail Pick And 1 Pineapple Frond (representing Morse Code—three Cherries As The Three Dots And The Frond As The Dash), For Garnish Apple Pie Moonshine (such As Midnight Moon Or Ole Smoky) Apples, Red And Green, Cored And Cut Into .5 Inch Wedges Beaujolais Nouveau Wine (you May Substitute Another Red Wine) Blackberries, Plus More For Garnish If Desired Blanched...
There's Nothing More Festive Than The Coconut Colada
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NYC Bartender Vincenzo Cangemi Shares a Vegetable Cocktail Recipe
This month, Tasting Table celebrates all things salad. Keep your cool with us. It's not unusual to see vegetables and herbs in even the most basic cocktails: Think of the mint in your mojito or mint julep, the cucumber in your Pimm's Cup, that stalk of celery stuck into your Bloody Mary.
Recipe: Homemade Fireball by Jim Meehan
One-up the Fireball shot you had at a wedding last weekend by following Drinks Editor Jim Meehan's lead and infusing bourbon with Red Hots to make your own cinnamon whiskey. Once infused, the bourbon takes on a deep red color. And though you can certainly take shots of your homemade concoction, Meehan likes to add a bit of citrus in the form of orange juice and a striking orange twist. Pour it over crushed ice and heat up your night. To learn more, read "Hot and Bothered."
Learn Why the Sangaree Deserves a Renaissance
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A Boozy Iced Green Tea Punch for Summer 2015 by Jim Meehan
It's all about hydration come summertime: Added hours of sunlight, heat and humidity charge our batteries socially, but dehydrate us physically, necessitating a change in our drinking habits. Tea's quenched thirst for time immemorial, whether it be in the form of sweet black tea in the South, a regal Arnold Palmer at the club or bottled green tea. In addition to hydration, tea's caffeine, antioxidant properties, and pleasant texture make it a natural choice over soda or bottled water.
How to Make Perfect Irish Coffee
Sean Muldoon, who opened New York City's most decorated drinking den (that would be Downtown's The Dead Rabbit) three years ago, vividly recalls attending a seminar of Dale DeGroff's 16 years back at the now-defunct London Bar Show about none other than Irish coffee (see the recipe). It began with the question, "How many of you have ever had an Irish coffee?" Everybody in the audience raised their hands.
How Technology Has Changed Cocktail Culture
Even the best food could use a dash of ones and zeros. Geek out with us as we explore the intersection of food and technology this month. The other night, a young bartender at a competition I was judging told me he learned how to make a Manhattan by watching me on an instructional video that used to live in an app I was featured in called Speakeasy Cocktails: Learn from the Modern Mixologists.
Fancy Free Recipe
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
How to a Make Fireball Whiskey Cocktail with Jim Meehan
This September, embrace the upgrade with us: Make your eating and drinking better, faster and stronger. The first time I tasted Fireball, the multimillion-case phenomena that's taken the American spirits industry by storm, at a dive bar in Louisville last year, I found it strikingly similar to Big Red gum.
How to Make a Cacha�a Cocktail
I'm a World Cup fan (go USA!), and so like the rest of the world, I'll be thinking about Brazil for the next month. The beloved ubiquitous drink made with cachaça, muddled lime and sugar is a classic. It's an incredibly versatile spirit, similar to a rhum agricole and it benefits from thinking outside the lime-juice box. Its slightly sour, herbal and bracing bite makes it a natural candidate for mixing with herbs and fresh vegetables.
An Insider's Guide to Navigating Tales of the Cocktail
Ann Tuennerman and her team started planning this year’s Tales of the Cocktail the day after last year’s festival ended. The event, which she founded in 2002, has grown from a family reunion for the cocktail world’s cognoscenti, to the largest gathering of bartenders, distillers, marketers, distributors and enthusiasts in the world; and that’s no accident.
Recipe: Green Tea Punch
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Mint Julep Recipes for the Kentucky Derby
They call it the most exciting two minutes in sports. But whether or not you care about the race itself, the Kentucky Derby is a fine excuse to wear funny hats and, most importantly, to drink mint juleps. And while there’s no rule that says you can’t enjoy a nice julep every day of the year, it’s damn near un-American to forgo the refreshing, bourbon-spiked staple while watching the Derby. So below, some fine mint juleps to hoist on race day.
Where to Drink in the South: The Best Cocktail Bars
TT Drinks Editor Jim Meehan profiled five Southern cities (Richmond, Charleston, Atlanta, Louisville and NOLA) that are giving cocktails the attention they deserve—and asked five experts to pick the spots where you should be drinking right now. Here's where you need to belly up to the bar.
Gin Cocktails - NYT Cooking
Now, tell us more about what you like to cook so we can find recipes you might like. Check out your recipe box to get started.
17 of Our Best Gin Cocktails
Davide Luciano for The New York Times. Food stylist: Claudia Ficca. Prop stylist: Micah Morton.
How to Make a Turmeric and Ginger Juice Mocktail
We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence. HOT STUFF
How to Make a White Mimosa for Brunch
LOG IN SIGN UP are you a foodie? Sign up free to get: are you a foodie? Sign up free to get: Our award-winning newsletter Invitations to exclusive dining events Tools to easily save recipes and articles FB-fLogo-exContinue with Facebook or Your information will never be shared with a third party. I accept the Terms & Conditions and Privacy Policy and confirm I am at least 21 years old. X SIGN UP Thanks for Signing up. We sent you a verification email.
Jim Meehan's Essential Bottles for the Fall 2014
It's Spirits Month! Get in on all the booze-filled fun. Stocking a bar may seem daunting. Instead of buying everything at once, try making a shopping list using recipes for your favorite cocktails, keeping seasonal ingredients—in this case fall and winter—in mind.
Negroni Recipe - NYT Cooking
This is the classic Italian way to open a meal: the Negroni, a bittersweet palate cleanser that makes way for the evening’s delights. Adding a bottle of Campari to the liquor cabinet opens up a world of cocktail possibilities. In any case, drink this cold. (The New York Times)
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