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Philly Needs A (New) Cocktail
Posted by Jason Sheehan on September 7th, 2011
In November, we here at Philadelphia magazine are going to be rolling out our drinking issue. There’ll be bars and stories about bars, tales of cocktails past and present, lists and guides and advice on how to drink your way through this lush life like a champ. Philly is a great bar town–a great drinking town–and we’re already hard at work doing all the research necessary to make this issue sing like a vodka-drunk housewife at a karaoke party.
But while plotting our assault on the bars of Love City, it occurred to us that one thing that’s missing from the alcoholic landscape is a true Philadelphian cocktail. Something that just screams Philly with the force of a thousand cheesesteaks. Sure, there’s a couple punches (Schuylkill and Fish House), the ubiquitous shot-and-a-beer in its myriad forms. And while an argument can certainly be made for a pint of Yuengling and a long pour of Jameson whiskey being the ultimate Philly cocktail, we really think the city can do better.
And that’s where you come in.
In the drinking issue, we’re going to be naming a new, official cocktail for the city of Philadelphia. But before we do that, we need to find one. And we are doing that by turning to some of the city’s best bartenders, smartest drink-slingers and drinkiest historians and asking them to invent a brand new cocktail which can stand proudly as Philly’s own. We’re also asking you, our readers, because 1) we know you all like to drink a bit. And 2) none of you are shy about sharing your opinions.
So here’s how this is going to work: We’re looking for original concoctions that, in some way, have a Philadelphia kind of feeling to them. Be it the ingredients, the mix, the preparation or just some overarching sense of Philly-ness, the final result has to in some way invoke the city we all live (and drink) in. A perfect martini made with Bluecoat gin? That would work. It isn’t exactly creative or unique, but it’s in the ballpark. Some kind of moonshine concoction spiced with Broad Street blacktop and garnished with a piece of the original constitution? Now we’re talking.
But that also brings us to rule #2: We’ve got to be able to make the drink. We’ve got to be able to make lots of your drink. Because if this is going to be Philadelphia’s official cocktail, then we hope many Philadelphians will be drinking it for years to come.
Rule #3: No stealing. Come up with something original (or a unique twist on an existing cocktail) or just sit on your hands. This rule does not apply to the name of your cocktail. When naming something, ripping off someone else’s idea isn’t stealing, it’s an homage.
Rule #4: Anything even vaguely resembling an appletini will be rejected and roundly mocked by the staff. Appletinis are evil incarnate and representative of everything that’s wrong with the world today.
And that’s it. Invent a drink, make it Philly, make it your own, give it a name, and don’t make it an appletini. We’re going to be choosing semi-finalists soon, then having a party to test the concoctions (details to follow)–at which point a winning cocktail will be chosen and enshrined forever as the official cocktail of Philadelphia. And who wouldn’t want to have their name attached to something like that? I mean, think about it. You might be some kind of serious loser right now. Working some chump job. So worthless that even dogs won’t play with you. But come through with a winner here, and for the rest of your days, you’ll be the person who invented Philadelphia’s cocktail. You’ll be a hero. You’ll be famous. Girls (or boys) will want to get to know you…
Recipes/descriptions in the comments section. Enter as often as you like.
Infamy awaits, people of Philadelphia. So what are you waiting for?
Update: Contest is closed, look for the winner in the November issue of Philadelphia magazine.
Related Tags: booze, contests, Philly's Official Cocktail
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September 7th, 2011 at 2:20 pm
I have a drink called ‘Philadelphia’ coming out on our next menu. Does that count?
September 7th, 2011 at 2:22 pm
@Colin It most certainly does count. Let us know the details and you’re in the running.
September 7th, 2011 at 2:35 pm
Everclear and four loco garnished with a soft pretzel.
September 7th, 2011 at 2:40 pm
This is a great little contest. Are beer based cocktails legit? Seems to me it would be the only way to go….
September 7th, 2011 at 2:41 pm
@kepjl20
Beer-based cocktails are totally legit. Go for it.
September 7th, 2011 at 3:54 pm
“THE PHILLY FLOAT”
1 part Art in the Age ROOT
4 parts Yards Brewing Co. Root Beer
2 scoops Philadelphia Vanilla Bean ice cream from the Franklin Fountain.
September 7th, 2011 at 5:15 pm
I think a true Philadelphian drink should have some balls. Something balanced, but bitter at the same time.
Last Call in Rittenhouse
3/4 oz Rye (Rittenhouse or Wild Turkey)
3/4 oz Aperol
1/4 oz Angostura bitters
1/4 oz Lime
Shake and double strain, serve up. Should look a little murky and mysterious with a touch of red.
September 7th, 2011 at 5:20 pm
The South Philly Sling
1 oz bourbon
1 oz brandy
6 oz lemon water ice
splash of soda
Shake lightly and serve in old fashioned glass
Garnish with lemon twist and cocktail umbrella
September 7th, 2011 at 6:15 pm
Ok. Here goes:
‘Philadelphia’
1.5 oz Batavia Arrack van Oosten
.75 oz Amoro Montenegro
.5 oz Cocchi Americano
3 dashes Falernum bitters
stir for 15 seconds in mixing glass with cracked ice. strain into chilled, petite (no more than 5oz in size) cocktail glass. no garnish.
Rum based, obviously, because Philadelphia was once home to at least a dozen rum distilleries. A couple Italian ingredients cause, you know, they’re awesome. And very South Philly. And bitters because they’re the salt and pepper of a cocktail. And could you really have a ‘Philadelphia’ cocktail without some bitterness?
September 7th, 2011 at 7:35 pm
Art in the Age’s PR & marketing are top notch and I love local biz. But the products really suck. Vile shit, it is.
September 7th, 2011 at 7:41 pm
Hi, Colin.
So, I guess I’ll throw one in the pot here as well. Being the rep for the Art In The Age products for Center City, I’ve been playing around with their new spirit, Rhuby, a lot. Here’s one I just came up with recently:
“Toynbee Idea”
1oz Gin (preferably Bluecoat, to keep with the Philly theme)
1oz Rhuby
1oz Luxardo Triplum (because it’s Italian, and we all know Philly has plenty of Italians)
1oz Fresh squeezed lemon juice
dash Absinthe (preferably Vieux Carre, again to keep with the Philly theme)
Shake over ice, double strain into a chilled cocktail glass, garnish with orange oil and zest.
So, obviously this is a play on a “Corpse Reviver #2″, but using the Philly focused ingredient, Rhuby, instead of Lillet (as well as a Philly based gin and absinthe). The name pays tribute to our city’s own little mystery known as the Toynbee Tiles. These are hundreds of tiles, imbedded into the asphalt, scattered through Philadelphia starting in the early 80′s that no one knows how they got there or why. Most read something like:
TOYNBEE IDEA
IN MOVIE 2001
RESURRECT DEAD
ON PLANET JUPITER
Hence, the “Toynbee Idea” was to “resurrect dead” = “Corpse Reviver”…. get it?
September 7th, 2011 at 10:25 pm
And since we can enter as often as we like, I’ll do one more:
“Wrong Turn on 9th Street” (sorry for the bad names haha)
0.5oz Cynar
0.5oz Rhuby
1oz Carpano Antica
1oz Prosecco (or other sparkling wine)
Add Cynar, Rhuby, and Carpano Antica to a mixing glass with ice and stir. Strain into an old fashioned glass with ice and top with the Prosecco. Garnish with a lemon twist (and rhubarb stalk if you’re feeling adventurous).
Drink is a variation on a Negroni Sbagliato. Campari is replaced by the Cynar/Rhuby mix, which are both spirits based on two vegetables you can find in Philly’s Italian Market (hence the 9th Street reference), and the “wrong turn” portion of the name is a reference to the drink being a Sbagliato or “messed up” Negroni. Again Philadelphia connection comes from Italian sprits, Rhuby, naming, blah blah blah… Cheers.
September 8th, 2011 at 3:27 am
Tried this one out at Silk City tonight and it was a huge hit.
Rhuby Collins:
1 oz. Rhuby <–New organic liqour based on Ben Franklin's 18th Century recipe for rhubarb tea
1/2 oz. pureed strawberry
1/4 oz. simple syrup
1/4 oz. lemon juice
Shake it all real hard and strain over fresh ice with a little club soda.
September 8th, 2011 at 4:12 am
I got a great one for you:
The Flash Mob!
1 part Colt 45
You can substitute weed if you can’t get anyone to buy you malt liquor
1 part underage teenager
1 part nothing better to do on a Friday night
Then add a splash of bitter cop.
Now you have it! A true Philadelphia staple drink!
Yes!!! I am the winner!
September 8th, 2011 at 9:22 am
Here are my two entries.
Riot Punch:
3 oz XXX Shine Corn Whiskey
1.5 oz Blue Curacao
1 oz Simple Syrup
serve with ice and top with seltzer
The Broad Street Bully:
2 oz Bluecoat Gin
1 oz Root
0.25 St. Germain
5 drops Lemon Clove Tincture
Vieux Carre Absinthe rinse
stir with ice and serve up
Pictures and more info here: http://www.homespeakeasy.com/?p=343
September 8th, 2011 at 9:55 am
Here’s my entry!
Lemon Wooder Ice
1 oz Limoncello
1 oz Silver Rum
0.75 oz Lemon Juice
0.5 oz Luxardo Maraschino Liquor
0.5 oz Simple Syrup
2 dashes Whiskey Barrel Bitters
Lemon Peel & Maraschino Cherry
Shake ingredients well (except the bitters) and strain into a cocktail glass. Dash bitters across the top, garnish with a maraschino cherry wrapped in a lemon peel.
I’m addicted to water ice and think it’s one of the things Philly does best, so I decided to pay homage to this delicious treat. Included are several Italian boozes, such as Limoncello and Maraschino Liqueur as a further hat tip to South Philly.
pictures here: http://www.homespeakeasy.com/?p=351
September 8th, 2011 at 11:50 am
Rittenhouse Rye rocks, with a Kenzinger back.
September 8th, 2011 at 1:19 pm
I feel like if you have to mention specific brands, or use things that can only be had SLO from the state stores, you’re trying to hard.
If it really were to be a signature cocktail, it should be something any competently provisioned bar can make to some degree. You can always class it up with higher end or smaller batch products, but the basic recipe should be something accessible.
September 8th, 2011 at 1:33 pm
Philly Lemonade:
1.5 oz. XXX Shine
1 oz. Snap
2 oz. Lemonade
Simple but effective
September 8th, 2011 at 2:48 pm
The Philly Flyer
(in honor of the Aviation, the greatest sour/bitter cocktail of them all…..and all our high-flying teams.)
2 oz Bluecoat gin
1/3 oz Luxardo Maraschino Liqueur
1/2 oz fresh lemon juice
1/4 oz creme de cassis
Combine in a shaker, shake well and strain into a cocktail glass. No garnish, please. A bittersweet cocktail in honor of everything that is bitter and sweet about this tremendous town.
September 8th, 2011 at 2:48 pm
black cherry wishniak and cherry vodka
garnished with a cherry.
Simple and Classic Philly Flavor.
September 8th, 2011 at 3:28 pm
lilpit, just because you don’t like them doesn’t mean they suck, I happen to not care for the SNAP drink but I think Root is pretty tasty and at the very least well made. Also question for Colin, are falernum bitters different than falernum? As I understood it, falernum is like a simple syrup with lime, leaning towards the sweet side, totally open to new ideas though!
September 8th, 2011 at 3:45 pm
Feel Mike is on to something with what he said. I suppose it’s important to define terms:
1. If we’re talking about having something that “everyone” in Philly consumes, then by all means use Philly liquors. But then to some extent just pick the best of those liquors, insert into a classic drink, and you have a Philly twist. Now how excited to get about a Philly gin n tonic with Bluecoat gin is up to you.
2. However, if you want something that is possibly going to be consumed in California, then certainly you need to drop the local breweries/distilleries because they won’t be able to get those things and frankly whatever California’s local version of Art in the Age is just as good as ours. To that end, isn’t the only truly international drink that uses a specific brand the “Dark N’ Stormy”? Which is all a roundabout way of saying that I think the person that recommended putting water ice directly into the drink is on to something. Do I want water ice in a cocktail? Not particularly, but I feel that has the best staying power.
September 8th, 2011 at 4:15 pm
Eagles Gang Green Guzzler
Mix one ounce each of Midori Melon Liquor, Apple Vodka (or regular Vodka) and a splash of sprite. Mix and serve over ice.
September 8th, 2011 at 4:25 pm
@Montgomery They are different. They’re bitters made with falernum flavor profiles. I get them from cocktailkingdom.com.
September 8th, 2011 at 7:00 pm
Working on a couple of ideas. What’s the deadline?
September 8th, 2011 at 9:56 pm
Southwark already has a “Philadelphian” on their cocktail menu.
Laird’s apple brandy, port, orange, ginger ale
September 9th, 2011 at 9:13 am
Phillies Bell
4 ounces Yards Beer (Pale Ale)
1 1/2 ounces Bluecoat Gin
3/4 ounce fresh squeezed Lemon Juice
1/2 ounce Sugar Cane Syrup
1 barspoon Roots (liquor)
3 splashes Angostura Bitters
Lemon Twist
Method:
Add ice to a tall highball glass and add the beer. In a cocktail shaker, shake all remaining ingredients except the bitters. Single strain into the highball glass and float on top of the beer. Add the bitters and garnish the cocktail with a long lemon twist. Enjoy!
September 9th, 2011 at 10:18 am
Since I think Philadelphia deserves a classic cocktail as much as a contemporary one, I went for a flavor combination I could imagine in the city’s pre-WWII days. A couple of vintage recipes served as inspiration. (Between the Sheets, Harvard Cocktail, Brooklyn Cocktail, etc). I amped up the orange bitters for a more modern twist.
The John O’Hara
1 oz. rye
1 oz. cognac or quality aged brandy
1/2 oz. Ramazzoti amaro
3/4 t. orange bitters
orange peel to garnish
Named in honor of the sometime-resident literary figure.
September 9th, 2011 at 11:30 am
yeah, what’s the deadline?
September 9th, 2011 at 11:36 am
@Katie
We’re going to be soliciting ideas until sometime next week, so keep thinking. Thanks to all for the killer suggestions so far, and we’re currently working on details for doing a tasting of semi-finalists–info to follow.
@Jay
One of the good things about our local distillers (and one of the benefits of the whole craft cocktail movement) is that all of these products are available outside of Philly. Bluecoat, for example, is sold in 35 states. And Root (which, BTW, is actually distilled in California)can be gotten online–in states that allow that kind of thing.
That said, I’m less concerned with someone in California being able to properly make Philly’s (wholly speculative at this point) “official cocktail” than I am with that California drinker coming here and getting one made perfectly by bartenders who show their local pride by mixing it up for anyone who asks. It would be awesome if the winner was a cocktail that can be made anywhere, by anyone, but national availability of ingredients is not going to be the deciding factor when we pick a winner.
September 9th, 2011 at 2:33 pm
Name: Rooby Frooty Cherry Sody
in a tall glass.
fill with ice
3/4 Frank’s Black Cherry Wishniak Soda
1/4 Art in the Age Rhuby
Garnish with a wild free range organic cherry from Lancaster, PA http://www.cherryhillorchards.com
September 9th, 2011 at 2:38 pm
Name:
‘The Peanut Slew’ and Homage to the Goldenberg’s chew that was.
1 shot Nut Liquor (http://www.nutliquor.me/)
1 shot Godiva Liquor (www.godiva.com)
1 shot half and half
Shakey shake shake in a shaker with ice, pour into a chilled glass.
Garnish with a bite sized peanut chew. Milk or Dark. i like dark.
September 9th, 2011 at 2:47 pm
The Phanatic
1 pint of Miller light
1 shot of absinthe (a green one)
enjoy in lot k, 2st and the like.
September 9th, 2011 at 2:54 pm
the Cheesesteaker
bacon vodka (your own infusion or bakonvodka.com)
splash extra dry vermouth
splash olive juice
shakey shake and serve in martini glass
garnish with pearl onion and sharp cheese cube
September 9th, 2011 at 5:09 pm
Dirty Salty Liberty (Martini)
3 oz Vodka or Gin (Because we do what we want in Philly)
1/2 oz olive juice
Splash beef stock
Garnished with a cube of aged cheddar wrapped with beef jerky and a sprig of thyme. (Thyme because we have a touch of class, what?!)
Nothing reminds me of Philly like steak, cheese, and salty attitudes! Man I love it here!
September 9th, 2011 at 5:55 pm
Since beer cocktails are allowed and I have been drinking many Shandy variations of late:
The K&A:
equal parts Kenzinger and Arctic Splash
Garnish with a lemon wedge (speared on a hypodermic syringe for authenticity)
variation:
The K&A Brawler
Add a shot of the liquor of your preference
If nothing, this should be the official beverage of the Frankford Arts Corridor First Fridays.
September 9th, 2011 at 8:34 pm
tomfoodle (last recipe) & darla, they sound good.
September 10th, 2011 at 6:11 pm
This one’s just for fun since it isn’t easily reproduced, but definitely represents and is quite tasty in a savory way. A twist on a Bloody Bull.
South Philly Bloody Boar
4 cups V-8 juice (Italian Market)
3/4 cup roast pork jus (start with a pint of roast pork drippings [with thanks to Enzo's], refrigerate overnight, skim off abundant congealed fat and puree jus and meat bits in the blender with a little water. Roast Pork Italiano!)
2 Tablespoons Worcestershire sauce (Wm. Penn/English settlers)
2 Tablespoons prepared horseradish (PA Dutch)
2 Tablespoons grainy mustard (pretzels)
1 Tablespoon Kosher salt (pretzels)
1/4 cup Tabasco (Mexican)
1/2 cup fresh lemon juice (Asian)
5 grinds fresh black pepper
Whisk ingredients together to create your “Mary mix”. Pour 2 ounces of either Penn 1681 vodka or Bluecoat gin over ice in a Collins glass. Top with Bloody Boar mixture and toss once to mix. Garnish with a steamed stalk of broccoli rabe.
September 10th, 2011 at 6:37 pm
I guess I picked the wrong time to get mono, but I can’t really work on the cocktail I’ve been conceptualizing. If anyone else wants to take a shot, go ahead.
It’s a dessert-leaning flip which is Philadelphia-centric because it uses local beer, genever (because of PA’s Dutch history), and salt (because of Philly pretzels–the other two ingredients could be considered bready, maybe).
Initial, untested, and probably wrong guess would be:
1.5 oz Bols Genever
4 oz Storm King Stout
1 Tbsp orange marmalade (wanted something that will make the gin botanicals work with the beer, not sure if this is it)
1 egg
Shake hard once without ice, once with, and strain into whatever the fuck you want, because Philly has attitude.
September 10th, 2011 at 6:37 pm
Here’s one with a bit more traction. Represents the Italian and Asian immigrants that populate our fine city, along with a shout out to Laird’s applejack, the oldest distilled spirit in America that’s been produced in New Jersey for almost 300 years, started soon after the founding of the Province of Pennsylvania.
Palermo Collins
Nickel sized slice of fresh peeled ginger
.5 oz. Gran Gala orange liqueur
.25 oz. Orgeat syrup (preferably homemade, or Fee Brothers commercially produced)
2 oz. Laird’s Bonded Applejack (100 proof)
.75 oz. Averna
2 dashes Fee Brothers Whiskey Barrel Aged bitters
2 oz. Ginger ale
1 oz. Club soda
Wedge of 1/4 of a lemon
Muddle ginger in bottom of shaker in Cointreau and orgeat syrup. Fill shaker with ice. Add Applejack, Averna and bitters. Shake and double strain in to a tall Collins glass over fresh ice. Add ginger ale and soda and stir. Garnish with lemon wedge. Squeeze lemon wedge, drop into drink and stir before first sip.
September 12th, 2011 at 3:22 am
Whoops. That’s the Gran Gala, not the Cointreau in that first recipe instruction. If you can get it, the Luxardo Triplum is an Italian Cointreau-alike that would truly be the ideal ingredient, but I was trying to stick with more readily available ingredients.
September 12th, 2011 at 4:56 pm
Hello everyone :
The Philly Aperitif:
Hendrick’s Cucumber Gin, Fresh Water Melon Juice,Splash Pineapple Juice / Shaken, served up.
Remember it is all in the shake!
Enjoy
September 12th, 2011 at 5:02 pm
So let,s do a little twist on the # 1 beer town in the us.
The ooh so sweet Philadelphian.
Lambick Framboise, Vanilla Ice Cream ,
served in a wine goblet that has been dipped in warm chocolate.
The result : omg i just love Philly.
September 13th, 2011 at 12:38 am
Been reading a selection of “lilpit” comments tonight. The dude manages to say nasty shit about every single decent thing in Philly. Why does he bother to post? Why does he bother living in this city? Well, he probably lives in Jersey. That may explain his self loathing.
September 13th, 2011 at 4:01 am
Again, if you bother to read through the whole thread, I did have something nice to say about a couple of the recipes. I don’t like the Art in the Age products, but I do admire their mission and their marketing. And I said so. I offer honest comments, sometimes negative, sometimes positive. I’m not a cheerleader. Can you explain why that makes me self-loathing?
I bother to post because I post honest appraisals of things. I bother to live in this city, and I do, because I love it. I don’t love everything blindly, however, and if I don’t like something I say so, and will continue to do so whether or not you like it, and whether of not you will continue to follow me around this site and post your own stupid nonsense.
Want to hear something positive? While I think the Art in the Age products suck, I think the Philadelphia Distilling products are awesome. Especially Bluecoat, which is the finest gin out there.
See, that’s how it works dude. Some good, some bad, always honest.
September 13th, 2011 at 1:57 pm
try this one out. pays homage to the historical distilling and tastes of the city and region.
City Hall Cocktail
1 oz. Laird’s bonded
1 oz. Rye (Rittenhouse if you can find it, Turkey if you can’t)
3/4 oz. Bual Madiera (Rare Wine Co. Franklin Reserve)
1/4 oz. Cynar
Serve up well chilled with lemon twist.
September 13th, 2011 at 11:52 pm
Here’s my last effort. A twist on a drink I created a while back but using the Art in the Age Rhuby instead of a homemade rhubarb syrup.
Rhuby Daiquiri
2 oz. (Don Q Cristal or Clement Premiere Canne)
1 oz. Rhuby
.75 oz. fresh lime juice
.25 oz. simple syrup
1.0 oz. Ruby red grapefruit juice
1 barspoon Luxardo Maraschino
Dash Fee Brothers Grapefruit Bitters
Shake over ice and strain into a cocktail glass. Garnish with a lime wedge.
September 14th, 2011 at 3:42 pm
Here is a classic Philly cocktail, the origin of this drink hails from the City of Brotherly Love. Long before The Bellevue became The Bellevue, a group of elite journalists met there and called themselves The Clover Club, and this was their signature drink. This drink will be featured on the specialty cocktail list of East Passyunk’s soon to be opened whiskey and small plates restaurant, Stateside.
The Clover Club
Bluecoat Gin
Housemade Grenadine
Fresh Lemon Juice
Egg White
Blood Orange Garnish
September 14th, 2011 at 5:18 pm
Here is a version of a Philly favorite, the TastyKake, specifically,the Kandy Kake.
1 1/4 oz of Three Olives Cake Vodka
3/4 oz of Castries Peanut Rum Creme
3/4 oz of Vanilla Vodka
2 1/2 oz of Peanut Butter puree*
Add above ingredients into a stainless cup, add scoop of ice
Shake vigorously.
Strain into either a Margarita or Martini Glass** Serve with a small bar of Mantecol(an Argentinian Peanut butter candy)
**
Rim glass by using simple syrup and cocoa powder
* Peanut Butter puree
1 1/4 cup of Peanut butter
1/3 of light Corn Syrup
2 oz of water
1/2 cup of whole milk
Heat all the above ingredients in a sauce pan and bring to a simmer and stir constantly. Allow to come to room temperature.
September 14th, 2011 at 6:26 pm
Sorry for the late entry but I just saw the article.
Jin-Ja Riylo
Equal parts Jin-Ja and Vodka with a twist of lemon.
Jin-Ja is a homegrown Philly beverage made of fresh ginger, cayenne, lemon, green tea, mint tea and cane sugar. The tag line is 100% Philly: It’s got bite!
September 14th, 2011 at 6:29 pm
Sweet Jin-Ja Brown
Mix:
1/3 part your favorite Bourbon
2/3 Jin-Ja
Throw in a few cubes of ice and done!
The experience says it all.
September 14th, 2011 at 6:32 pm
Jin-Ja Rogers
1/3 parts Bluecoat Gin
2/3 parts Jin-Ja
Splash of sparkling wine
Shake with ice and serve in a martini glass with a cherry.
September 14th, 2011 at 6:36 pm
And finally,
The Jin-Ja Breeze
1/2 White Rum
1/2 Jin-Ja
Splash of pineapple juice
Splash of club soda
Shake and serve over the rocks.
September 14th, 2011 at 9:42 pm
I call it the “Winthorp”
2 oz rye (used Rittenhouse bonded)
3/4 oz Irish Whiskey
1/4 Meletti amaro
orange peel
lemon peel
sugar cube
how to: muddle the sugar cube with a dab of water to form a paste; add in the two peels and muddle both with the sugar. add the remaining ingredients and stir with ice. Strain into a double old fashioned glass with a large cube ice cube and garnish with orange and lemon twists
September 14th, 2011 at 9:45 pm
sorry if I’m doubling my entry but I received an error the first time I submitted.
Here you go …
The Rittenhouse Square
- 2 oz Rittenhouse bonded rye (or other high proof rye if not avail)
- 1 oz Laird’s bonded apple jack
- 1 oz fresh squeezed lemon juice
- 1/2 oz maple syrup
- 1/8th or so, fresh apple cut into cubes
- Lager (Philly’s best of course)
How to: muddle the apple and syrup together in a mixing glass. Add other ingredients (save the beer) and shake with ice until well chilled. Double strain into an ice filled collins glass and top with the beer (~ 4 oz or so).
Thanks.
September 15th, 2011 at 10:01 am
Not sure if I submitted in the correct spot first time, so here it is again-
For the cocktail entry I call this the Philadelphian (Ben’s Balls if you want to go the obnoxious route) 1 oz Snap, 3/4 oz Cinzano white vermouth, 1/2 oz Canton Ginger liquor, 1/2 oz Ramazzotti Amaro, 2-3 dashes of Regans orange bitters. A Philadelphia centric liquor (snap) a little Italian, Asian (the ginger even though it is a french liquor) and an all liquor cocktail for a hard drinking town Enjoy, I hope it does well.
September 16th, 2011 at 11:03 am
*Brotherly Love*
1/2 ayala’s lavender mint sparkling water & 1/2 vodka
September 20th, 2011 at 11:11 pm
Miti Bleu Martini:
3oz Hendricks Gin or 3oz Penn 1681 Vodka
Stir with ice, served in a martini glass.
Garnished with 3 bleu cheese stuffed olives wrapped in prosciutto.