The Bar Star

Tony Ursone, Southern Glazer’s Wine & Spirits; Colleen Sparks, Hummingbird; Melissa Katrinic, Durham Distillery; Jennifer Noble Kelly, JNK Public Relations; Jim Meehan, Meehan’s Bartender Manual; Steve Magano, CurEat; Kevin Barrett, Dram & Draught; Sean Umstead, Kingfisher.

It’s a rare moment when a who’s who of Triangle bartenders gather at the same place on a Friday afternoon, but that’s what happened when Jim Meehan came to town. Meehan, a bartender and journalist, and the author of
Meehan’s Bartender Manual and The PDT Cocktail Book made a stop in Raleigh’s Dram and Draught during a tour of the state, signing books and talking the business of tending bar.

Meehan, who won the 2018 James Beard Foundation Cookbook award in the “beverage” category, charmed the crowd with tales of creating cocktails at New York City’s famed speakeasy Please Don’t Tell, as well as Hong Kong’s Centurion Lounge. On the topic of the future of cocktail creation, Meehan said he thinks cocktails will be more DIY going forward.

“People will always enjoy a good drink in a bar, but we are going to see more people learning to mix cocktails at home,” Meehan said. “The trend of building a home bar will continue to get stronger.”

Meehan’s Bartender Manual shares the origin of each cocktail recipe that’s included, along with hacks, or short cuts and variations, on the ingredients for creating different drinks. More than half of the cocktail recipes use between three and five ingredients only, making them approachable for the newbie home mixologist.

Here’s one of our favorites:

PALOMA

Recipe

• 3 oz. Squirt

• 2 oz. Siete Leguas reposado tequila

• 0.5 oz. lime juice

• Garnish: ½ grapefruit wheel

Build in a chilled kosher salt– rimmed tumbler, then add ice.
Garnish with the ½ grapefruit wheel.

Reprinted with permission from Meehan’s Bartender Manual, by Jim Meehan, copyright © 2017 by Mixography Inc. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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