Al Fresco Dining in Philadelphia
Foobooz's 2011 Top 50 Bars
Philly's 20 Best Drinks
2011 Best of Philly in Food
The Very Best Pizza in Philly
50 Best Places to Eat in Philadelphia
Philly’s 20 Best Drinks
Posted by Foobooz on October 27th, 2011
As part of Philadelphia magazine’s Bar issue we list Philly’s 20 Best Drinks. Check out the slideshow of top drinks and where to get them. And be sure to check out the special 21st slide, Philadelphia’s Signature Cocktail.
Captain Radcliffe's Punch at The Farmers' Cabinet
All Photography by Trevor Dixon
Related Tags: Cocktails, Philly's Signature Cocktail
- Want to Make the Philly Flyer?
- Philadelphia’s Signature Cocktail: The Finalists
- Philadelphia’s Signature Cocktail: The Aftermath
- A Foobooz Pop-Up That’ll Be One For The History Books
- UPDATE: Foobooz Pop-Up at Cook is SOLD OUT
- The Foobooz Top 50 Bars for 2011
- More from the Magazine
- Six Drinks to Put You on the Floor
- 85 Awesome Places to Drink
October 27th, 2011 at 10:45 am
Have you actually tasted the Anjou Yvette? Really? It tastes like ‘Tussin.
October 27th, 2011 at 10:48 am
WHAT? NO PARAMOORE?!!!!!1!!!
October 27th, 2011 at 11:02 am
I’ve seen this drink that is budweiser mixed with bloody mary mix on some menus recently. Called a michelada. Has anyone tried one of these things? I generally like anything with tomato juice, but I don’t know about drinking Bud.
October 27th, 2011 at 11:33 am
Micheladas should be made with Tecate I think, or a Mexican beer at least. Very good if they are spicy enough!
October 27th, 2011 at 12:54 pm
I love micheladas. Best I’ve had here in Philly is at El Rey (they make it spicy with Negra Modelo — and it comes in a boot!), though the one at Xochitl was pretty good too. I’ve never seen one made with Bud…that seems really weird. Definitely stick to the Mexican beers.
October 27th, 2011 at 2:02 pm
Here’s the Bud product. The Negro Modelo version sounds very good.
http://beeradvocate.com/beer/profile/29/37389
October 27th, 2011 at 2:17 pm
Snake, different animal. A Clamato is beer + tomato juice + clam juice. Which to me is just plain creepy. A Michelada is much more of a Bloody Mary with beer instead of vodka. As for the beer, doesn’t make much of a difference when most that are used are mass-produced light lagers. But that’s fine, the flavor comes from the mix not the beer. Beer just gives it a light effervescence.
October 27th, 2011 at 5:32 pm
I beg to differ with the editor. A Michelada is not just beer with bloody mary mix, it also has clam juice, and usually no horseradish. At least that is the case in California, where I first tasted them.
October 27th, 2011 at 5:44 pm
Clamato is available in grocery stores. It doesn’t have beer in it. Some folks prefer it to make bloody marys. I’ve also seen Beefamato using beef broth.
October 27th, 2011 at 8:41 pm
From what I’ve experienced and looked up online it seems there are almost as many michelada recipes as there are bloody mary concoctions.
October 28th, 2011 at 9:48 am
A Michelada traditionally does not have clam juice in it, just tomato, but the closer you get to the coast, addition of clams becomes more prevalent. So both preparations are acceptable.
The drink first appeared in Mexico on the Texas border, and was adopted by the rest of Central America soon after, but not so much in the U.S., where it has gained in popularity only recently.
The versions in Costa Rica usually have clam juice, but the ones found in Belize (where lobster is the big export) don’t have clam juice.
The only consistency you’ll find in every version is the use of golden light lager, which adds almost no flavor, but good bubble. Thank the European missionaries for that. Since the flavor of the drink is dominated by the tomato and spice, might as well save money on the quality of the beer.
October 28th, 2011 at 9:18 pm
For a philly cocktail maybe you should have philadelphia’a own distillery in th slideshow! Jacquin’s blackbery brandy or using any of the products america’s oldest cordial makes? Philly Since 1884
November 1st, 2011 at 1:08 pm
What about the stout ice cream floats at Doobies Bar? While the stouts rotate (the current one is made with Left Hand Nitro Milk Stout), the outcome is the same…you get to quench your beer thirst while having dessert! How can you go wrong? (BTW, Doobies version of the Citywide is WAY better…Sly Fox Phoenix Pale Ale & a shot of Heaven Hill $ 5)
November 2nd, 2011 at 7:10 pm
Clamato is made by Mott’s. In Mexico it’s used for micheladas and in Canada it’s used for Bloody Caesar’s. We make our Bloody Caesar mix from scratch at Oyster House. Much tastier.