Starting on September 1, the PDT BCN will be replacing Banker’s Bar at the Mandarin Oriental in Barcelona for the month. The Banker’s Bar will be transformed into the East Village speakeasy, including the discreet phone booth hidden entrance and the staff.
In addition to the aesthetics, the PDT team will also be sending over their bartenders including Jim Meehan, Jeff Bell and Adam Schmidt for this popup which will be offering some of the best cuisine and cocktails in the world. A percentage of bar’s earnings will go to charity. If you like flavor and are in Barcelona then you don’t want to miss this New York City and Catalan fusion.
What about the hot dogs, you ask?
The PDT Team has liaised with five of the world’s most renowned chefs to create offerings like a one-of-a-kind hot dog invented specifically for the occasion. The teamed up with the the following chef’s:
- Joan Roca – El Celler de Can Roca
- Carme Ruscalleda – Sant Pau in Sant Pol de Mar
- Albert Adrià – Multiple Barcelona restaurants; formerly of El Bulli (Roses, Catalonia, Spain)
- Ángel León – Aponiente (Cádiz, Spain)
- Gastón Acurio – Peruvian Chef (owns multiple restaurants)
Experience the legendary cocktails and unforgettable atmosphere of iconic New York speakeasy Please Don’t Tell (PDT) by World Class (named in 2011 World’s Best Bar by The World’s 50 Best Bars), which will open as a pop-up bar at Mandarin Oriental, Barcelona from 1 to 30 September.
Rosé -Colored Glass
- 1 oz. Tanqueray Gin
- 0.5 oz. Lemon Juice
- 0.5 oz. Brizard White Crème de Cacao
Shake with ice and strain into a chilled flute. Top with 3 oz. Llopart Brut Rosé Cava. Garnish with a pink rose petal
It’s much easier to view life “through rose-colored glasses” in the 21st century when your bartender pours bubbly instead of Lillet in your 20th Century cocktail.
- 1.5 oz. Don Julio Blanco Tequila
- .75 oz. Jack Rudy Tonic Syrup
- .25 oz. Lime Juice
- .25 oz. Agave Syrup
Shake with ice and fine strain into a chilled collins glass. Top with 1 oz. Club Soda. Garnish with a roasted padrón pepper on a pick
If a Gin & Tonic is the Beatles, then Sgt. Pepper’s Lonely Hearts Club Band is Jeff’s tequila-based take on the colonial classic perfected by the Spanish.
- 1.5 oz. Tanqueray 10 Gin
- 0.75 oz. Hidalgo La Guitana Manzanilla Sherry
- 0.75 oz. Lemon Juice
- 0.5 oz. Honey Syrup
Shake with ice and strain into a chilled collins glass. Top with 1 oz. Q Ginger Beer. Garnish with a lemon wheel picked to a piece of candied ginger
Jeff named his Sherry spiked buck after Tom Nichol, the legendary master distiller who helped create Tanqueray 10 Gin.
- 1.5 oz. Tanqueray Gin
- 1 oz. Amestoi Txakolina
- 1 oz. Fresh Pressed Green Apple Juice
- 0.25 oz. Lime Juice
- o.25 oz. Simple Syrup
- 5 Tarragon Leaves
Muddle tarragon with simple syrup, add remaining ingredients and shake with ice and fine strain into a chilled coupe
Garnish with a tarragon sprig poked through a lime wheel
This would be nothing more then apple juice without the trio of T’s that provide the complexity in Jeff & Adam’s herbal Tom Collins.
- 1.5 oz. Isastegi Cider
- 1.5 oz. Don Julio Añejo Tequila
- .25 oz. Grapefruit Juice
- .25 oz. Simple Syrup
Stir with ice and strain into a chilled coupe rinsed with Suze. Garnish with an apple fan
Earthy, gentian notes from the Suze and sour apples from cider compliment the tequila base of Adam’s refreshing autumnal fizz.
- 1.5 oz. Singleton of Glen Ord 12 Year Old Scotch Whisky
- 0.5 oz. Lemon Juice
- 0.5 oz. Grapefruit Juice
- 0.5 oz. Citrus Oleo-Saccharum
Stir with ice, then strain into a chilled pilsner glass filled with ice cubes. Top with 3 oz. Basqueland Brewery Kölsch. Garnish with a pinch of La Boîte Borneo Spice and half a grapefruit wheel.
The jab and cross are a classic combo in the boxing ring; but in the barroom, Scotch and beer reign supreme.
- 1.5 oz. Bulleit Bourbon
- 0.75 oz. Valencia Orange Juice
- 0.5 oz. Vermut Negre
- 0.5 oz. Campari
Shake with ice and fine strain into a chilled coupe. Garnish with half an orange wheel resting on rim.
The bright red glow of Jeff’s apéritif resembles your complexion after an afternoon sipping them under the sun.
- 1.75 oz. Ketel One Vodka
- 1 oz. Nømad Cold Brew Coffee Extract
- .75 oz. Gonzalez Byass Noé Pedro Ximénez
Shake with ice and fine strain into a chilled coffee set up. Garnish with three coffee beans
Jim used Dick Bradsell’s Vodka Espresso as the inspiration for this modern twist on an Italian shakerato that most would call an Espresso Martini.
- 2 oz. Bulleit Rye Whiskey
- 0.75 oz. Dolin Blanc Vermouth
- 0.25 oz. Amer Picon
- 0.25 oz. Atxa Patxaran
Stir with ice and strain into a chilled coupe. Garnish with three cherries on a pick
Jim named this riff on the classic Brooklyn cocktail after the fashionable El Born district of Barcelona.
- 1.5 oz. Johnnie Walker Gold Label Scotch Whisky
- 0.75 oz. Lustau Almacenista Amontillado Sherry
- 0.25 oz. Yellow Chartreuse
- 0.25 oz. Quince Shrub
Stir with ice and strain into a chilled cocktail coupe. No garnish
Sherry and quince are a great cheese pairing, and coincidentally, Adam discovered they mix well with whisky too!
- 2 oz. Benton’s Bacon Infused Bulleit Bourbon Whiskey
- 0.25 oz. Maple Syrup
- 2 Dashes of Angostura Bitters
Stir with ice, then strain into a chilled rocks glass filled with one large ice cube
PDT’s signature cocktail pairs smoky Tennessee bacon with bourbon and a hint of maple syrup to create the ultimate whiskey old fashioned.
- 2 oz. Ron Zacapa Centenario 23 Rum
- 1 oz. Bodega Riojanas Canchales Rioja Joven 2015
- 0.25 oz. Hella Cola Syrup
Stir with ice and strain into a chilled rocks glass filled with one large cube. Garnish with an orange twist
Jeff and Adam pay homage to the Kalimotxo in this rum-based red wine and cola accented Manhattan variation.
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