Cocktails, Dinner Rush, Yardbird • Jan 15, 2016
Accessed through a vintage phone booth within Crif Dogs, PDT (short for Please Don’t Tell) is a James Beard award-winning, speakeasy-style bar located in the East Village of NYC. In Hong Kong, where the bar scene is mostly focused on hedonistic, flashy drinking establishments, such a set up is hard to imagine, but for the month of January, the MO Bar at the Landmark Mandarin Oriental (together with WORLD CLASS) has recreated this space. Hidden behind a replica phone booth is PDT HK, complete with wood panel ceilings and taxidermy.
Jim Meehan, PDT founder and author of the PDT Cocktail book, works along current General Manager and head bartender, Jeffrey Bell, to serve up 12 different cocktails – a mix of PDT classics + a few special creations just for this Hong Kong pop-up. Besides the classic ‘Benton’s Old Fashioned’ (prepared with Benton’s bacon-infused Bulleit Bourbon, bitters, and maple syrup), the other cocktails uniquely combine Western and Asian ingredients, including genmaicha, kumquat, and dried jujube for garnish.
PDT HK transports patrons from the usual ostentatious watering holes to a much more relaxed and focused space where attention to detail can be appreciated. This drinking experience, though slowly adapting in Hong Kong, promotes international cocktail culture and gives local Hong Kong residents a chance to understand the diversity of New York City bundled into easy to digest libations. Along with drinks, the PDT pop-up is made complete with hot dog creations from four of Hong Kong’s top chefs. For those who aren’t around to have a snack and a nightcap, try making the Togarashi & Tonic at home with the recipe below:
Togarashi & Tonic
1.5 oz. Don Julio Blanco Tequila
.75 oz. Jack Rudy Tonic Syrup
.5 oz. Celery Juice
.25 oz. Lime Juice
2 Cilantro Leaves
Shake with ice, then fine-strain into a chilled coupe rimmed with togarashi and kosher salt. No garnish.
Created By Jeffrey Bell