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Jim Meehan is a New York City based bar operator, consultant and author of The PDT Cocktail Book, whose passion for beverage service has helped him become one of the most celebrated figures in the industry.
His career began in 1995 as a student at the University of Wisconsin at Madison, where he worked his way through school as a bartender. In 2002, he moved to New York City where he honed his skills in fine dining and developed his palate at Five Points Restaurant and Pace (now closed). Between 2004-2007, he tended bar at Pegu Club and Gramercy Tavern, where his work was recognized with a rising star award by StarChefs.com.
In 2007 Meehan opened PDT, a hidden cocktail lounge attached to his partner Brian Shebairo’s legendary East Village hot dog stand, Crif Dogs. In addition to his work in bars, Jim is the deputy editor of Food & Wine Magazine’s annual cocktail book and a contributing editor of Sommelier Journal. He works as an advisor to Banks 5 Island Rum and serves on Liquor.com’s prestigious advisory board. He has designed his own bartender bag and chef’s rollup with Virginia based leather goods company, Moore & Giles. His work has been featured in magazines, newspapers, television and the radio as well as in detailed demos throughout the Ipad Ap, “Speakeasy Cocktails: Learn from the Modern Mixologists”.
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