July 29, 2016
Serves 1 Dash angostura bitters 1/2 ounce simple syrup made of Sugar in the Raw 3/4 ounce fresh lemon juice 3/4 ounce fresh pineapple juice 1 ounce Lustau East Indian Solera sherry 11/2 ounces Bluecoat barrel-aged gin 1. Shake, serve over rocks, garnish with a brandied cherry and an orange peel. - From Daniel P. Kulisek, Square 1682
June 6, 2016 |
When summer's rays start beaming, it's finally gin and tonic season for me. Because I'm averse to overly complicated mixology at home, I appreciate the elegant simplicity of that refreshing classic combo of gin, tonic, and lime. But after my introduction to the "Z&T" at Zahav, my whistle is primed for the kind of creative menu-inspired riffs that a skilled bar can bring - even if that means skipping the usual tonic and lime (not to mention the "G"). The "Z," in a twist, does not stand for Zahav, but za'atar , the ubiquitous Israeli herb blend of savory, thyme, sumac, and sesame that dusts everything from the warm laffa bread to various grilled mezze with a distinctively dusky Middle Eastern aroma.
March 13, 2016 |
Among the many things Urban Farmer has become during its brief tenure as the restaurant tenant in the luxe new Logan hotel along the Benjamin Franklin Parkway (replacing the Four Seasons), its role as go-to cocktail destination may be its most successful to date. This will be especially true come the warm weather, when some exciting new outdoor spaces - along the Logan Square sidewalk and on a rooftop bar - open with stellar views over the Parkway. Already, with a long list of house cocktails inside making the most of local spirits, seasonal house-crafted mixers, and heavy chunks of ice sawed from a giant block, the craftsmanship and creativity has impressed.
July 17, 2015 |
When it comes to summer drinking, many are content with a minimal approach - a tumbler of rosé, a quick glug of tequila, a chilly can tucked into a koozie. The hows and whys of hot-weather thirst-quenching get a little more complex, however, where cocktails are concerned. Time of year isn't a priority for every professional drink-maker writing a new list, but a number of Philadelphia bartenders take the season to heart, building menus that reflect both the calendar and the thermometer.
July 10, 2015
BUZZ: Hey, Marnie, I saw something weird at the state store yesterday - brown gin! What's that about? Marnie: I'd bet that was a barrel-aged gin, Buzz. Buzz: Why would someone put gin in a barrel? Beer, bourbon, wine, sure. But gin? You put gin in a tonic. Marnie: Well, gin and tonic is certainly refreshing, especially at this time of year. But, gin is far more versatile than most people realize. Buzz: Really? Marnie: Nowadays we think of vodka as the ultimate base for mixed drinks, but 100 years ago gin was king of the cocktail kingdom.
March 9, 2015 |
Now that New Year celebrations have concluded in China, Philadelphia Distilling is hoping the world's most populous country shifts its focus to gin. Particularly, the company's gin. A marketing push for Philadelphia Distilling's Bluecoat American Dry Gin begins this week in and around Shanghai, where 150,000 bottles shipped late last year await buyers. "If we only get 2 percent of a billion people, it's a pretty decent market," said Sandy Lipstein of Malvern, an investor in the Northeast Philadelphia craft distiller.
July 2, 2013 |
Editor's Note: This column is sponsored by TD Bank. The opinions and analysis expressed here reflect the views of the authors alone, and do not necessarily reflect the views of TD Bank, N.A. or its affiliates. Talk about mother-in-law problems. Joe Maiellano, proud graduate of Northeast High School and the University of Pennsylvania, is finding himself on an entrepreneurial high. The kit to make homemade gin that he and wife Sarah (Kapenstein when she was at Northeast High)
December 16, 2012
'We're the distillery of unseen things," says Meredith Grelli. And she isn't kidding. First came the "Monongahela rye" that Wigle, her family's new craft distillery in Pittsburgh, debuted earlier this year to reclaim Pennsylvania's colonial heritage as a rye center (with Dad's Hat in Bristol also joining the push). Now comes Wigle's Ginever, a take on the proto-gin popularized by the 18th-century Dutch that, in contrast to the crisper English style made with neutral spirits, uses fuller-bodied grain whiskey as its base.
November 19, 2012
Is there a Philly barman more eccentric yet talented than the singularly-named Lêe, the cufflinked, outspoken owner of Chinatown's Hop Sing Laundromat? True, the pre-opening hype, paired with the doorman's "holding room" lecture on the, ahem, laundry list of rules (no tennis shoes, no photos), leaves some cocktailians cool. But once inside the low-lit room, with its nickel-plated bar and well-spaced tables, Hop Sing's virtues are undeniable. The top-shelf liquor collection is awesome (100 bourbons; 65 gins)
July 5, 2012 |
BUZZ: It's summertime again, so everybody's drinking gin-and-tonics. Ugh. Why anybody would drink something that smells like Pine-Sol is beyond me. Makes me queasy just thinking about it. Marnie: Believe it or not, Buzz, modern gin traces its roots to a 17th-century Dutch remedy for upset stomachs, among other ailments. Alcoholic tinctures of botanical ingredients were common medicines. Juniper berries were thought to help kidney problems, gallstones and the gout, too. Buzz: So how come people still drink it?