Recipe: Deep Purple from PDT


Last week, Jim Meehan debuted six new port cocktails on the menu at his East Village speakeasy, PDT. This autumnal beauty — made with Concord grapes and shiso — is named for the rock band. And yeah, you might find yourself humming “Smoke on the Water” when you take a sip.

Here’s the recipe:

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The drink: Deep Purple

The bar: PDT

The bartender: Jim Meehan

The ingredients: 1.75 oz. Tesseron Lot 76 XO Cognac, 1 oz. Noval Black Port, .75 oz. Lillet Rouge, 6 concord grapes, 1 shiso leaf

The process:

1) Muddle the concord grapes and shiso
2) Add the rest of the ingredients and ice
3) Shake and fine strain into a chilled rocks glass filled with pebble ice
4) Garnish with a shiso leaf