Food

Recipe: Deep Purple from PDT

by

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:

[See More Daily Shots: Peg Leg Punch From Rum House | The Fair Harbor From Buttermilk Channel | Dharma of Lychee From Lotus Blue]

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

Contact me here or follow me @dearclarissa & on Facebook. To keep up with all of our food coverage go to Fork in The Road or follow us on Twitter @ForkintheRoadVV.