Top Mixologists Step Out from Behind the Bar to Toast the PDT Cocktail Book

The whole PDT crew: top from left to right: Brian Shebairo (owner) John Deragon, Jeff Bell, Michael Klein, Amber Duarte, Don Lee; middle from left to right: Edixon Caridad, Anne Robinson, Karen Fu;bottom from left to right: Georgia Tan, Ari Hardjowirogo Sarah Todd, Jim Meehan, Nick Brown, Payman Bahmani
Photograph courtesy of Pernod Ricard USA

If you were trying to enjoy a mixed drink in New York City last night between the hours of 6 and 9 p.m., you might have noticed something a little ... off. Too much sweet vermouth in your Manhattan, maybe? No absinthe wash in your Sazerac glass?

That's because most of the city's star bartenders were off duty and on hand at the Astor Center to celebrate the launch of cocktail luminary Jim Meehan's new book, The PDT Cocktail Book: The Complete Bartender's Guide from the Celebrated Speakeasy. Between sips of our hot toddies, we polled the mixologists in the room to find out which ingredients have outworn their welcome and what we'll be drinking in the new year.

Maxwell Britten, Maison Premiere, New York
SO OVER: St. Germain
WHAT'S NEXT: Salt is making a really big comeback

Don Lee, Cocktail Kingdom
SO OVER: Barrel-aged cocktails
WHAT'S NEXT: Nitrogen infusions

Alex Day, Proprietor's LLC
SO OVER: Mezcal
WHAT'S NEXT: Carbonation

Sam Ross, Milk & Honey and Little Branch, New York
SO OVER: Two-day-old old citrus
WHAT'S NEXT: Return of the bartender as host

Brian Miller, Lani Kai, New York
SO OVER: Vodka
WHAT'S NEXT: Rum

Avery Glasser, Amor y Amargo
SO OVER: Rhubarb
WHAT'S NEXT: Shrubs

Eben Klemm, BR Guest
SO OVER: Homemade bitters
WHAT'S NEXT: Really good versions of really bad cocktails

Damon Boelte, Prime Meats, New York
SO OVER: Lavender. I hate it, even on a hot hippie girl
WHAT'S NEXT: Mud, a.k.a., cocktail terroir!

Frankie Cocktail (Frank Cisneros), Dram and The Drink, New York
SO OVER: Whiskey
WHAT'S NEXT: European Cocktails

Aisha Sharpe, Contemporary Cocktails
SO OVER: Mezcal
WHAT'S NEXT: Beer cocktails. I actually would have said this a couple years ago, butnow i think it's really happening. And for the record, it wasn't until afterI put a whole section of beer cocktails on the Breslin menu that I startedto see them everywhere!

Gary (Gaz) Regan, ardentspirits.com
SO OVER: Bitters. They're great, I've even got my own brand, but it'sreally getting out of hand!
WHAT'S NEXT: Vermouth

Eben Freeman, Altamarea Group
SO OVER: Mint
WHAT'S NEXT: Carbonation

We also ran into the author of our "Faviken Rising" article, Adam Sachs, hanging out with the subject of his story, Magnus Nilsson.

Photograph by Hannah Sullivan

Sadly, he left the bear fur coat at home.

Photograph by Jason Lowe

--Hannah Sullivan and Rachel Sanders