Tuesday, April 07, 2009

THE SACHS-MEEHAN PLAN FOR SUSTAINABLE DRINKING


Step 1: Make sure someone else is paying. Step 2: Pick up the April edition of GQ which has a story of mine in which I follow the very talented and likable Jim Meehan, proprietor/barman of the very tiny and likable cocktail place PDT around on an investigative bar crawl. The idea is there are a lot of fancy cocktails out there now but none of us really know what to drink when, how to construct a menu of these things, what follows what so you're happy and don't feel terrible at the end of the night. You'd call PDT a hole-in-the-wall if it wasn't more properly described as a hole-in-a-phone-booth-inside-a-hotdog-joint. It's a nice place and you should go and drink Black Flips and That One Sachs Likes with the Pomegranate-Molasses But Made With Rye & Not Gin (pretty sure that's not the real name but it's the only way I can remember it) and eat Chang Dogs. Unless it's crowded and you might take my seat, in which case you should just send Jim your money and good wishes. I think that's supposed to be Jim in a jacket, facing the bar in the magazine illustration above. To the left is our friend Dr. Michael. The woman is GQ's own Sarah Goldstein. And I'm the woodcut on the right, though my hair doesn't look nearly that good in real life.

Have a look at the story HERE

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1 Comments:

Blogger Eliezer said...

An interesting article, but one totally for boom times: it's precisely my "peaking too soon" that I rely on to keep me from drinking myself out of hearth and home most weekends. I can't afford to hold my liquor. Such are these troubled economic times.

11:08 PM  

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