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Archive for October, 2011

PHASE #2 After sitting for 2 weeks, it was time to separate the bitters into 2 jars each. Here’s the process we used: 1) Strain all liquid through a cheese cloth lined funnel into a new jar. Cover and set aside. (we’ll call this the booze half) 2) Take all the solids you just strained […]

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All Saints’ Day 1.5 oz Mezcal 1 oz Apple Clove Shrub 0.25 oz St. Germain 0.25 oz Becherovka 2 dashes Fee Bros Whiskey Barrel Bitters Shake well, strain into glass and serve on a rock. NOTES: I wasn’t kidding about this fall being the time for Mezcal everything. The smokiness, plus the tart apple and […]

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Earlier this week, Foobooz posted a list of what they have determined to be Philadelphia’s Best Drinks. While the list looks pretty comprehensive (I don’t see any glaring omissions at a glance), we haven’t had nearly all of these drinks, so we can’t say for sure how accurate it is. The only way we can […]

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So, the first stage of our bitters have been sitting for about 10 days now, shaken every day, and I have to say…they smell great. If I weren’t planning on actually using these, I might just take the tops off and use them like potpourri. Granted, I may like the smell of bourbon more than […]

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Tree of Smoke 1.5 oz Mezcal 0.5 oz Appleton Estate Reserve 0.5 oz Ramazzotti Amaro 1 oz Homemade Grenadine 2 dashes Orange bitters Shake ingredients well over cracked ice, strain into cocktail glass. Garnish with an apple slice. I squeezed the meat of the apple slightly to release a little of the juice into the […]

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Untitled Gin Experiment #1 1 oz Plymouth Gin 0.5 oz Calvados 0.5 oz Cherry Heering 0.5 oz Sweet Vermouth 0.5 oz Simple Syrup 0.25 oz Lime Juice Molasses Bitters Egg White Shake all ingredients (except for bitters) well for 60 seconds without ice to emulsify the egg. Add ice and shake again. Strain into a […]

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The Clover Club

If you have a few minutes today, go check out a guest post I did for Drink Philly on Philadelphia’s original cocktail, the Clover Club. It’s a fairly simple drink that’s easy to make and good place to start with egg white cocktails. (recipe after the break) Share this post

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The closer we get to November, the more we hear about Brad Thomas Parson’s Bitters, and the more antsy we get to try making our own. We are a bit lacking in the exotic roots and barks that a lot of the classic recipes call for (we will be hunting some down soon for additional […]

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This past Thursday, Jen and I stopped by Hop Sing’s open house to check out Lêe’s progress on the place. It still isn’t 100% finished, but it’s definitely getting closer. the nickel-covered bar has been installed, as well as the liquor shelves. Lêe was also handing out membership cards to some of the people that […]

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After a surprisingly high number of suggestions to do so, we decided to try our hand at some beer cocktails. Being fall (and considering it was already in our fridge), we started with a pumpkin beer that neither of us had ever tried: Stegmaier Pumpkin Ale. I was a little surprised by the results, specifically […]

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