The perfect smoky, yet simple Mezcal Mule recipe is third in our series about creative cocktails, which can be made at the BYOB family heirloom bar at our #1 rated Berkshires bed and breakfast. Brian van Flandern, “America’s Top Mixologist” invited innkeepers Stan and Susan to East Village, New York City to experience honors PDT (Please Don’t Tell), which was founded by his friend, Jim Meehan in 2007.
A Uniquely New York Experience
You walk into a below-street level hot dog stand, Crif Dogs on St. Mark’s Place. To the left is a phone booth. When you pick up the phone, someone asks if you have a reservation. If you do, the back door of the phone booth opens up to allow entrance into a dark, bare brick shot-gun space, harkening to the Speakeasies of the 1930s.
Reservations are taken same day only at 3:00pm. Expect the phone to be busy for 15 minutes and then after that, reservations are gone. You may have to try for multiple days to get a time slot, and a slot is all you get! There is a line for the occasional no-show, but getting in without a time slot reserved is serendipity.
The bar menu consists of 22 craft cocktails, some created by Jim, but others honoring NYC bartenders, including Brian. The food menu consists entirely of the offerings from Crif Dogs – hot dogs featuring various relishes, volunteered by some of the top chefs in NYC, and tater tots. This combination of high-end drinks and low-end food catapulted PDT to the top of several “Best Cocktail Bars in the World” lists in 2009.
If Jim Meehan had to pick a drink that is most associated with this venture, he would offer his Mezcal Mule. Mezcal is similar to Tequila, in that it is distilled from agave, but the agave comes from a different region than tequila and the pulp of the plant is cooked in a pit with charcoal and wood embers, as opposed to being steamed. That makes Mezcal smokier in flavor and Jim’s choice of enhanced ingredients is designed to complement the smoke. Enjoy this unique creation!
Featured Recipe: Mezcal Mules
Enjoy this unique cocktail in the comfort of our historic yet luxurious bed and breakfast in the Berkshires. Take a quick stroll down to Nejaime’s Wine Cellars to pick up everything you need to make this libation at our heirloom BYOB bar.
Ingredients:
- 1 1/2 ounces mezcal (preferably Sombra)
- 1 ounce ginger beer
- 3/4 ounce lime juice
- 3/4 ounce passion fruit purée (preferably Boiron)
- 1/2 ounce agave nectar
- 3 slices cucumber
- Garnishes: 1 slice cucumber, candied ginger, and chili powder
Directions:
- In a mixing glass, combine agave syrup cucumber slices and muddle.
- Add ice and remaining ingredients, shake until chilled.
- Strain over ice into a chilled rocks glass.
- Garnish with candied ginner, cucumber slice, and lightly dust with chili powder.
Escape the City, Keep the Cocktails
If the city is making you feel a little claustrophobic lately, escape the crowded streets for countryside beauty in the Berkshires. Lenox offers an ideal home base for exploring glitzy historic estates, hiking scenic trails, and indulging in world-class food. Book a luxurious suite or room at Hampton Terrace and enjoy being walking distance from shopping, dining, and entertainment. We look forward to welcoming you soon!