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?
May 17, 2012 |
Here is an excerpt from the blog "My Daughter's Kitchen. " No one can say I did not try. I spent an entire afternoon giving my children a lesson in what I would like for my Mother's Day meal. But did I get miso-marinated cod with mushroom risotto? Of course not. Since my oldest son was the only one able to make it home, my husband pitched in. And what did they make? Chicken fajitas. Well, I do love chicken fajitas. And Tim added his first blog post. Tim: My mom asked me to take over blogging duties for my sister who is heading to medical school in July (congratulations Sally!
September 22, 2011
This punch, by Phoebe Esmon at The Farmers' Cabinet, calls for local gin and absinthe from Philadelphia Distillers. Says Esmon, "Remember, punch isn't just an easier way to binge-drink. It's designed to sit on ice, instead of being shaken, where it can slowly dilute. " THE CONTRARIAN 6 ounces Bluecoat gin 3 ounces lemon juice, fresh squeezed 2 1/2 ounces simple syrup 1 ounce Vieux Carre Absinthe 16 dashes Peychaud's bitters 6 ounces club soda or sparkling mineral water Ice Lemon wheels In a punch bowl, add the gin, absinthe, simple syrup, lemon juice, bitters, and club soda and stir well.
June 19, 2011
Keep your liquor cabinet's top shelf in the loop with these latest arrivals from the West Coast's craft spirit scene, the exceptional gin and silky smooth wheat whiskey from Dry Fly in Spokane, Wash. Recently named "Distiller of the Year" by the American Distilling Institute, and newly available in Pennsylvania, Dry Fly has come a long way since it was founded four years ago by two pals on a fishing trip who ditched their corporate jobs to make artisan booze from local ingredients.