Tuesday, July 29, 2014
Inquirer Daily News

Drinks: Fork's mixologist breaks it down for you

Celery water and sparkling wine collide, mint mingles with grapefruit juice, and all of this bubbly goodness is broken down in a winter cocktail tutorial for the home bartender's experimenting pleasure.

Drinks: Fork's mixologist breaks it down for you

Celery water and sparkling wine collide, mint mingles with grapefruit juice, and all of this bubbly goodness is broken down in a winter cocktail tutorial – courtesy of Guy Smith, the 12-year bar manager behind the new cocktail menu at Fork restaurant in Old City.

In October, restaurant owner Ellen Yin revamped the food menu by hiring chef Eli Kulp. But the culinary upheaval did not stop there. Smith went to work behind the bar as a mad mixologist “re-envisioning classics” and concocting a few belly-warming creations of his own.

The result is 10 nameless cocktails divided into three categories – bubbly, citrus and spirituous. Rather than relying on clever titles like a Fork Lift, the updated cocktail menu encourages inquiry by only listing ingredients.

Shake, stir, rinse, repeat and line your liver with bitters to keep Old Man Winter at bay.

Step-by-step instructions in the photo gallery.

 

Cocktail #1 (bubbly)

Celery Water:
1 celery stalks
1/2 C. water

1/2 oz. Cynar
1/2 oz. Canton
1/4 oz. Verjus
1.5 ounces celery water
3.5 ounces sparkling wine
1 celery stick (garnish)


Cocktail #2 (citrus)

Mint Simple Syrup:
sugar
boiling water
1 batch of mint leaves

2-3 dashes of Peychaud's bitters
1/2 oz. mint syrup
1 oz. grapefruit juice
2 ounces of bourbon
1/4 ounce Fernet Branca
mint leaf (garnish)


Cocktail #3 (spirituous)

2 dishes Angostura bitters
2 ounces Armagnac
1/2 oz. vermouth
1/2 oz. Crème de Cassis
half capful of Pernod
lemon peel (garnish)

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