The Tao of Cocktails

When the James Beard Food Award – the Oscars of the culinary world – added a new 'Outstanding Bar Program' category last year, New York's PDT walked off with the prize. Overseen by mixologist Jim Meehan, this neo-speakeasy (the name's short for Please Don't Tell) has been a pioneer in one of the world's most demanding cocktail scenes, famed for drinks like its bacon-infused old-fashioned, mezcal mule and 'Tao of Pooh' (made with honey vodka, natch). You can meet the mixologist himself when Meehan heads to the Park Hyatt's New York Bar for a four-night residency in March, following in the footsteps of other NYC cocktail luminaries like Dave Arnold.