Jim Meehan entered the hospitality business in 1995 while studying at the University of Wisconsin at Madison. He worked his way through school as a bartender, then moved to New York City in 2002 to develop his craft in restaurants and bars such as Gramercy Tavern and the Pegu Club. In 2007, Meehan opened PDT, a hidden cocktail lounge attached to a legendary hot dog stand in the East Village. In 2009, he and the bar were recognized with Spirited Awards for American Bartender of the Year and World’s Best Cocktail Bar at Tales of the Cocktail. In 2011, PDT topped the world’s 50 Best Bars list by Drinks International. In 2012, PDT was recognized with the first Outstanding Bar Program award from the James Beard Foundation. In addition to his work behind the bar, Meehan edited eight editions of Food & Wine Magazine’s annual cocktail book and four Mr. Boston recipe guides. His writing has been published in magazines such as Imbibe, Man of the World, Sommelier Journal, Food & Wine, Bon Appetit, Lucky Peach and most recently in the Oxford Companion to Spirits & Cocktails. In 2014, he moved to Portland, Oregon where he overseas consulting projects through his firm Mixography Inc. and creates new drinks as the global mixologist for the American Express Centurion airport lounges.
