It's always a fun evening in the New York Bar, up at the very apex of the Shinjuku Park Tower. With that sleek sexy setting – and that horizon-to-horizon night-time view – how could it not be? But last week's short residency by mixologist Jim Meehan was a little bit special.
Anyone who has ever made it to PDT, Mehan's speakeasy basement bar in NYC – I haven't yet, but intend to now – will know that he makes a mean cocktail, even if the high-rise setting was a bit different.
You can tell he means business, not so much from this serious "on the record" shot...
but from watching him in action...
And, of course, from what's in the glass.
This little number (below) was the Dry Prefecture – made with mugi (barley) shochu, Yamazaki 12-years single malt, and Canton ginger liqueur. A great way to start the evening...
Followed by the very tasty Lion's Den: 1800 Reposado tequila, yellow chartreuse, lime juice, agave syrup and shishito pepper. Plus plenty of ice, and shiso leaves on top.
Next up, the Oki-Nomi: Brugal añejo rum, awamori, cream de cacao white, passion fruit and lime juice, plus — yes indeed — a dash of okonomiyaki sauce. Served up in a classic tiki cocktail mug. Great stuff!
There were a few more after that, both on- and off-menu, including the Yuzu Shandy; the peerless Pierless; the Green Thumb; and the Alembic (made with Belgian peach lambic beer). But the photos got increasingy blurred…
Along with its cocktails, PDT – that's short for Please Don't Tell – has developed a name for its hot dogs. For this event, the New York Grill produced three special recipes, and they were excellent.
Actually, this was the only one I tried, but it was a monster: the Teriyaki Mayo dog, with smoked brats and braised burdock -- think gobo no kinpira, but with extra teriyaki spice in the sauce.
A dog worthy of a New York architectural icon...
