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Tag: bartenders

  • Bartender of Friday Saturday Sunday’s Lovers Bar honored for his innovation

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    The head bartender of the Lovers Bar at Friday Saturday Sunday — one of Rittenhouse’s most acclaimed restaurants — recently was named as one of Wine Enthusiast’s Future 40 Tastemakers. 

    Paul MacDonald was the only honoree from Pennsylvania, with the outlet citing his creative and methodical approach to his craft. 

    MORE: The Philly restaurants added to the Michelin Guide will be revealed at the Kimmel Center this fall

    Wine Enthusiast says it releases the annual list as a way to highlight people in the industry who “inspire innovation and are bringing the drinks industry into the future.”

    “It’s a huge honor to be acknowledge by a prestigious publication like Wine Enthusiast and to join the incredible slate of honorees past and present,” MacDonald said. “It’s always been my goal to push Philadelphia’s bar scene ever further into the national conversation, and I’m very grateful for this recognition.” 

    MacDonald taught himself the craft of bartending in 2010 and has worked at Friday Saturday Sunday, located at 261 S. 21st St., since 2016. 

    Last year, the Bethlehem native unveiled a cocktail menu called the Carousel, which features a list of 21 spirits, liqueurs and fortified wines arranged in a circle on a lazy Susan-like wheel. Customers spin the contraption to reveal five different ingredients that are incorporated into a mixed drink using a ratio that mimics the Fibonacci sequence (1/4 ounce, 1/4 ounce, 1/2 ounce, 3/4 ounce, and 1 1/4 ounces). Since the ingredients can be read clockwise and counterclockwise, there are 42 possible cocktail recipes.

    MacDonald’s decadelong effort to create the Carousel has resulted in a deceptively simple and engaging game of chance — and now a mention as one of the nation’s most innovative bartenders. 

    “The game plays into MacDonald’s philosophy of a bartender being responsible for not only mixing drinks but also managing a bar’s social scene and setting an example for how they want their clientele to behave,” MacDonald’s entry reads.

    When asked by the publication what trends he’s looking forward to seeing in the beverage industry, MacDonald encouraged a return of “affordable, low-concept cocktail bars.” 

    “We saw a ton of places open nationwide that execute simple, classic cocktails excellently without charging an arm and a leg, and I applaud that,” he said. 

    This summer, the Lovers Bar received a James Beard Award nomination in the outstanding bar category. In 2023, Friday Saturday Sunday won a James Beard Award for outstanding restaurant.

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    Molly McVety

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  • The Best Day Drinking Guide With Recipes

    The Best Day Drinking Guide With Recipes

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    Sometimes day drinking just feels right. Football games, brunch with friends, a sun day, apré skiing. Here hte best day drinking guide with recipes to enjoy the day. The biggest rule is drinking enough water, it’s important to be eating throughout the day, an empty stomach can cause problems. Aside from those two, moderate and have fun.  While beer and Bloody Marys are the usual, try some of these to add zest to your day drinking adventure!

    Erik Hakkinen, Head Bartender, Zig Zag, Seattle

    “My favorite two low-octane drinks are Campari and grapefruit juice (2 oz Campari, 4 oz fresh grapefruit juice), and then Bonal and tonic (2 oz Bonal, 2-4oz good tonic, like Fever Tree, East India Imperial, squeeze of lime). So simple, so delicious! I like both served as long drinks.”

    RELATED: Here’s Why Food Tastes Better When You Have The Munchies

    Ramon Garcia, Bar Director, Alchemist, San Francisco

    KISS N’ TELL

    • 1 oz Manzanilla Sherry
    • 1 oz Dolin Blanc Vermouth
    • .5 oz Rosemary syrup
    • .25 oz Lemon juice
    • 1 bar spoon Laphroaig 10yr Whisky
    • 1 small pinch of salt
    • 4 oz La Croix Peach Pear sparkling water

    Shake all ingredients with ice except La Croix Peach Pear and double strain into a Collins glass filled with ice. Top off with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a rosemary sprig.

    Rosemary syrup:

    • 1 cup Sugar
    • 1 cup Water
    • 3 Rosemary sprigs

    Bring water to a boil and add sugar, then simmer until sugar dissolves add the rosemary sprigs and let them steep for 30 mins. Strain the Rosemary and store in a nonreactive containers.

    Morgan Weber, Co-owner, Eight Row Flint, Houston

    ALL DAY LONG

    • 3 oz Lillet Rosé
    • 2 oz Topo Chico
    • ½ oz Fresh Lemon
    • ¼ oz Rich Simple
    • 2 dashes grapefruit bitters

    Build in Collins glass full of ice. Garnish with fat grapefruit peel, oil expressed into glass.

    Krissy Harris, Creative Director, The Wren, NYC

    RUBY ROSE SPRITZ

    “This cocktail is currently on our brunch cocktail menu (also, that’s my daughters name).”

    • 1 oz Martin Miller’s Gin
    • ¾ Aperol
    • ¼ Giffard Black Rose Liquor

    Shake & Strain into a Highball glass. Top with Schofferhofer Grapefruit Bier.

    LOOK MA! NO HANDS

    “We serve this at the Wren off menu, but we call it a Dirty ‘Delo.”

    • Modelo Especial can
    • Valentina Hot Sauce (or equally good brand)
    • Salt
    • Lime

    Use lime to wet the lip of the can new opening. Dip can into salt. Open can. Pour healthy dose of Valentina into and around the opening. Garnish with lime wedge.

    RELATED: Great Fall Whiskeys

    HIGH ROAD

    “I like to pre-spice the tequila by slicing 1-2 jalapeños and adding them to the full bottle of tequila. I taste every hour or so until I get to the desired heat level. That way, it’s a consistent drink every time. This was on our brunch cocktail menu and will come back!”

    • 1 oz El Jimador Blanco or Herradura Silver
    • ½  oz Del Maguey Vida Mezcal
    • 1 oz Pineapple Juice
    • ¼ oz Agave
    • ½ oz Lime Juice
    • 3 slices Jalapeno

    Add all ingredients to a shaker, add ice and shake. Pour into a salt rimmed rocks glass.

    COCCHI CUP

    • 2 oz Cocchi Americano Bianco
    • 1 oz Lime
    • cucumber & mint

    Add all ingredients to a shaker, add ice. Dump contents into a pint glass adding ice to fill glass. Top with Ginger Beer.

     

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    Amy Hansen

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  • The Ultimate Guide To Day Drinking

    The Ultimate Guide To Day Drinking

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    Day Drinking is definitely a thing – here is how to do it right – and to add a flair!

    The modern version of drinking in the morning has become more common, but are you doing it right?  Brunch, sporting events, an early morning flight, big music and other types of festivals all lend themselves to grabbing a cocktail.  But do you do it right?  Here is the ultimate guide to day drinking.

    First, within the correct bounds of drinking before noon, what is the norm are Bloody Mary’s, rosé, mimosas, screwdrivers, and beer.  Wine, bourbon, shots will all gain you a side eye from the people around you.  Of course, Bloody Marys have other options than vodka – Bloody Maria (tequila), Red Snapper (gin), and the Bloody Shame (non-alcoholic).  Also, the Mimosa comes with variety. The most popular is a change of the juice…but there is the Manmosa – which is champagne, juice and vodka.  Definitely a morning wake up.

    RELATED: Great Fall Whiskeys

    But if you are creative and serve it in a fun glass – you can break out and here are some fun ideas.

     

    Erik Hakkinen, Head Bartender, Zig Zag, Seattle

    “My favorite two low-octane drinks are Campari and grapefruit juice (2 oz Campari, 4 oz fresh grapefruit juice), and then Bonal and tonic (2 oz Bonal, 2-4oz good tonic, like Fever Tree, East India Imperial, squeeze of lime). So simple, so delicious! I like both served as long drinks.”

    Ramon Garcia, Bar Director, Alchemist, San Francisco

    KISS N’ TELL

    • 1 oz Manzanilla Sherry
    • 1 oz Dolin Blanc Vermouth
    • .5 oz Rosemary syrup
    • .25 oz Lemon juice
    • 1 bar spoon Laphroaig 10yr Whisky
    • 1 small pinch of salt
    • 4 oz La Croix Peach Pear sparkling water

    Shake all ingredients with ice except La Croix Peach Pear and double strain into a Collins glass filled with ice. Top off with La Croix Peach Pear Sparkling Water. Garnish with 3 pear slices and a rosemary sprig.

    Rosemary syrup:

    • 1 cup Sugar
    • 1 cup Water
    • 3 Rosemary sprigs

    Bring water to a boil and add sugar, then simmer until sugar dissolves add the rosemary sprigs and let them steep for 30 mins. Strain the Rosemary and store in a nonreactive containers.

    Morgan Weber, Co-owner, Eight Row Flint, Houston

    ALL DAY LONG

    • 3 oz Lillet Rosé
    • 2 oz Topo Chico
    • ½ oz Fresh Lemon
    • ¼ oz Rich Simple
    • 2 dashes grapefruit bitters

    Build in Collins glass full of ice. Garnish with fat grapefruit peel, oil expressed into glass.

    https://www.instagram.com/p/BKonbmMBwPJ

    Krissy Harris, Creative Director, The Wren, NYC

    RUBY ROSE SPRITZ

    “This cocktail is currently on our brunch cocktail menu (also, that’s my daughters name).”

    • 1 oz Martin Miller’s Gin
    • ¾ Aperol
    • ¼ Giffard Black Rose Liquor

    Shake & Strain into a Highball glass. Top with Schofferhofer Grapefruit Bier.

    RELATED: People Who Use Weed Also Do More Of Another Fun Thing

    HIGH ROAD

    “I like to pre-spice the tequila by slicing 1-2 jalapeños and adding them to the full bottle of tequila. I taste every hour or so until I get to the desired heat level. That way, it’s a consistent drink every time. This was on our brunch cocktail menu and will come back!”

    • 1 oz El Jimador Blanco or Herradura Silver
    • ½  oz Del Maguey Vida Mezcal
    • 1 oz Pineapple Juice
    • ¼ oz Agave
    • ½ oz Lime Juice
    • 3 slices Jalapeno

    Add all ingredients to a shaker, add ice and shake. Pour into a salt rimmed rocks glass.

     

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    Anthony Washington

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