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
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Don't Shenaut cocktail recipe from Jim Meehan
  • 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
  1. 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.
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