In just a few weeks, we’ll be sipping wine and cocktails at the SugarHouse Casino when the Philadelphia Wine and Craft Cocktail Festival takes over their newly designed event space. Come by on July 27th to enjoy live entertainment with amazing wine and cocktail creations from your favorite bartenders in Philadelphia! Use code ROWHOME2017 for 50% off the price of VIP tix from now until 12am EST on Monday, July 16th!
To get ready, some of the RowHome staff contributed their favorite drink recipes below. Take a look, try one at home this week, and be prepared to sample plenty more at the Wine and Craft Cocktail Festival. A list of participating restaurants, bars, and distilleries can be found here.
French 57:
- 1 oz. gin
- 1⁄2 oz. simple syrup
- 1⁄2 oz. fresh squeezed lemon juice
- Champagne or a dry sparkling white wine
- Lemon twist, to garnish
Combine the gin, simple syrup, and lemon juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with Champagne and garnish with a lemon twist.
Champagne Cranberry Cocktail:
- 1 oz. Ketel One vodka
- 2 oz. cranberry juice
- splash of Prosecco
Combine the vodka and cranberry juice in a cocktail shaker filled with ice. Shake until well chilled and strain into a glass. Top with a splash of Prosecco…or more!
Bellini:
- 1 oz. peach schnapps
- 3 oz. Prosecco or champagne
- Fresh sliced peach
In a chilled champagne flute, add the peach schnapps. Top with Prosecco or champagne. Add 2 fresh peach slices. Serve.
Late Summer Cocktail (to share!):
- 1.5 c. vodka
- 1 c. lemon juice
- 1/2 c. Galliano
- 1/4 c. honey liqueur
Combine in a shaker, shake and pour into ice-filled glasses. Garnish with fresh thyme or basil sprigs.
- 2 oz. bourbon (I prefer Buliet)
- 2-3 dashes of Angostura Bitters
- 2-3 dashes of Citrus Bitters (I prefer Fee Brothers)
- twist of lemon peel + twist of orange peel
- 1/2 teaspoon sugar (aproximately 1 sugar cube
- ice
- a nice rocks glass with a sturdy bottom
- bar spoon
- muddler
Next, drop in enough ice cubes to fill the glass to the brim, then pour your whiskey. With the bottom end of a bar spoon, vigorously stir the drink until you the ice cubes have loosened up. This dilution process is crucial. After all, the old fashioned takes it’s name because it is literally one of the oldest cocktails, which traditionally was–wait for it– a dilution of sugar, ice, and spirits. Mind blowing stuff, I know.
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