The Fat Ham
3131 Walnut St.
Philadelphia, PA 19104
Dan Carr is the Head Bartender and Bar Manager at The Fat Ham. Carr began bartending in 2008, working at Philadelphia’s McCormick & Schmick’s. After a few other successful gigs, he joined the award-winning Sbraga Dining Group in 2013 as the head bartender at The Fat Ham. The Southern-inspired spot from Chef Kevin Sbraga is famous for its hot chicken, “Sunday Suppers” and creative drink program. Like the food menu, Carr’s cocktail menu focuses on approachable drinks made with seasonal ingredients and flavors that are reminiscent of the American South. The below cocktail serves 40, so it’s perfect for parties celebrating the USA.
- 1 bottle apple brandy
- 1 bottle rum
- 1 bottle madiera
- 2 cups lemon juice
- Peels of 12 lemons
- 2 cups sugar
- Peychauds and angostura bitters
- Steep the lemon peels in sugar overnight.
- Dissolve in lemon juice, add all alcohol.
- Allow a few hours for everything to blend.
- Serve over ice with a few dashes of both bitters.
Brick and Mortar
315 N. 12th St.
Philadelphia, PA 19107
Christina Rando is the Beverage Director at Brick and Mortar, a modern American tavern that opened in Philadelphia’s Loft District in 2015. Before coming to Brick and Mortar, she worked at a popular New York establishments and was also the General Manager and Lead Bartender at Philly’s Franklin Mortgage & Investment Co. Rando has been featured in a number of regional and national publications and is known for pushing the envelope in her cocktail and beverage programs. The below cocktail is one of her favorites to make and drink in the summer because it’s simple and can be adjusted to taste.
- 3 small watermelon chunks (skin off)
- 2 oz. Blanco Tequila (Cazadores is recommended)
- .5 oz. Cointreau
- .5 oz. simple syrup (1 part water to 1 part sugar, boiled until sugar dissolves. Then cooled)
- .75 oz. fresh-squeezed lime juice.
- Lightly muddle the watermelon in a cocktail shaker.
- Add the remaining ingredients and ice.
- Shake for approximately 20 seconds.
- Strain over fresh ice in a rocks glass.
- Garnish with a watermelon chunk and lime wheel.
The Library Bar
The Rittenhouse Hotel
210 W. Rittenhouse Square
Philadelphia, PA 19103
Pablo “Papi” Hurtado is the Master Mixologist at Library Bar inside The Rittenhouse Hotel, where he is responsible for the unique and innovative drink menu. Hurtado was born in Columbia and attended Marine Cadet School before moving to London. While in London, he discovered his love for mixology and worked with some of the best mixologists in the world. He participated in several competitions and took home first place in the Master Bartender Cava de Don Augustine Tequila British Championship. After 10 years in Europe, Hurtado moved to Philadelphia in 2007 and established himself in the city’s active mixology community. He is responsible for Library Bar’s unique and innovative drink menu and developed “The Independent” cocktail as a festive tribute to the USA.
- 2 oz. white rum
- 3/4 oz. vanilla nectar
- 3/4 oz. lime juice
- 1/4 oz. egg white
- Sparkling wine
- Add rum, vanilla nectar, lime juice and egg white to a cocktail shaker.
- Give it a dry shake (without ice), and then add ice and shake again.
- Place strawberry sliced in the bottom of a beer glass, and add ice on top.
- Strain cocktail over the ice.
- Top with sparkling wine and blueberries.
121 S. 17th St.
Philadelphia, PA 19103
Daniel Kulisek is the Bar Supervisor of Square 1682 at Hotel Palomar. A self-proclaimed “wine nerd,” he has passed the level one certification of the Court of Master Sommeliers. He’s either been working behind the bar or as entertainment at the bar for the past 15 years, and understands that in addition to making great cocktails, the best bartenders are also there to entertain their customers. Kulisek always hosts his huge family for the 4th of July, and he’s found that easy cocktails are the way to go. He likes to spice things up a little with a drink he calls “The Philadelphia Freedom.”
- 2 slices jalapeno (most seeds removed)
- .5 oz. Blue Curacao
- .75 oz. fresh lemon juice
- .75 oz. honey simple syrup (1 part honey to 1 part water)
- 2 oz. Bluecoat gin
- Club soda
- Sliced strawberries to garnish
- Combine ingredients except club soda and strawberries in a cocktail shaker.
- Shake and pour over ice in a glass.
- Add a splash of club soda and garnish with fresh sliced strawberries.
Mary Ellin Mullins
McGillin’s Olde Ale House
1310 Drury St.
Philadelphia, PA 19107
Mary Ellen Mullins is the co-owner of McGillin’s Olde Ale House along with her husband Chris Mullins, Sr. and son, Christopher Mullins, Jr. In the 156 years since its opening in 1860, the historic bar has only been owned by two families. Mary Ellen is responsible for the food and drinks at McGillin’s, and she created a fruity layered cocktail in honor of the 4th of July. McGillin’s, which is the oldest continuously operating tavern in Philly, is closed for the holiday, but you can enjoy this drink at the bar another day this summer. Or, use the following recipe to make it at home.
- 1-1/2 cups ice
- 1-1/2 shots rum
- ½ cup strawberry daiquiri mix
- ½ cup piña colada mix
- ½ cup Blue Curacao
- Blend ½ cup ice, ½ shot rum and strawberry daiquiri mix. Set aside.
- >Blend ½ cup ice, ½ shot rum and piña colada mix. Set aside.
- Blend ½ cup ice, ½ shot rum and Blue Curacao. Set aside.
- Carefully, pour the daiquiri mixture into the bottom of a hurricane glass.
- Add piña colada mixture and then top with Blue Curacao mixture. Pour each layer carefully so as not to mix the colors.
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