Post #692489 by JTizzle_Swizzle on Wed, Sep 4, 2013 4:22 PM

The PKNY crew had worked out their menu to a science. If a brand used in a recipe became unavailable, the whole recipe had to be reconsidered with the new replacement ingredient. Also, every cocktail ingredient pour was measured to perfection. Consistency was important.

I'm sure they made some delicious drinks but since you're claiming PKNY was "perfection", have you seen Richard Boccato—of PKNY—do their '34 Zombie?

http://www.youtube.com/watch?v=NybsMaB0LQs

Swizzled? No flash blend w/ crushed ice? Float the Bacardi/Gosling's overproof rum? (No Lemon Hart 151???) Did you convert his proportions to ounces? Just about everything is way off from the '34.

I dunno but those are pretty noob mistakes and you're claiming perfection.

Not to mention, looking at their Mai Tai menu on the official website: http://www.pk-ny.com/mai-tai-menu.html

Overproof rum in the original Trader Vic Mai Tai? Combined with Val's dry shake? Powdered sugar on top? Eh?