PDT's Don't Shenaut Cocktail Recipe
To learn more about this recipe, click here to read the related story, "Brandy, You So Dandy," in TastingTable's NYC edition.
Recipe adapted from PDT, Jim Meehan, New York City
Don't Shenaut
Don't Shenaut cocktail recipe from Jim Meehan
servings
1
drink
Ingredients
- Ice
- 1 ½ ounces Navazos-Palazzi Brandy de Jerez
- 1 ¼ ounces Lustau Manzanilla Sherry
- ¾ ounce St.-Germain
- 2 dashes Bitter Truth celery bitters
Directions
- In a mixing glass or cocktail shaker, add ice, Brandy de Jerez, sherry, St.-Germain and celery bitters. Stir. Strain into a chilled coupe. Serve. Garnish with a lemon twist.