The James Beard Foundation and the City of brotherly Love have certainly gone hand in hand the past few years (case in point: Zahav winning the coveted top prize of Oustanding Restaurant in 2019 and K’Far’s Camille Cogswell winning the Rising Star Award in 2018.)
This year, there is another layer to the already delicious friendship James Beard and Philadelphia have – the all-new Raising the Bar extravaganza. The spirited event will feature light bites from some of the state’s top hotspots (think Mike’s BBQ, Baology, LALO, Burgh’ers Brewing, Little Baby’s Ice Cream, Porta and Brickwall Tavern) plus some of the city’s most esteemed bartenders mixing up eclectic drinks for Philadelphians to sip on.
Participating mixologists include Aaron Deary from R&D; Paul Macdonald from Friday, Saturday, Sunday; Resa Mueller from LALO; Maria Polise from ITV and Laurel; and Colleen Nealon from Porta and Brickwall Tavern.
Macdonald, Nealon, Polise and Mueller aside from collaborating at the Raising the Bar event on Wednesday, October 30th also gave Metro the scoop on some Fall cocktail recipes that are both cozy and delicious.
Sip on four fall cocktails from mixologists participating in James Beard’s Raising the Bar event
Macdonald’s “Good Faith”
Who says tequila is only a summertime drink? This unique fall concoction features El Tesoro Blanco, cold brew coffee, lemon shrub, allspice dram and blackspice molasses.
Polise’s “Autumn Sweater”
Based on a Sherry Cobbler, this cocktail is true to its name and will warm you up even on the chilliest of fall days. “Autumn Sweater” features 1/2 oz of Glenfiddich 14, 1 1/2 oz of Amontillado Sherry, 1 1/2 oz of apple syrup (local from Three Springs Farms) and 1/2 oz of lemon juice.
This mixture is as tasty as the title is catchy. “Pumpy” features pumpkin spiced coffee served hot in a clear glass coffee mug, 2oz of Diplomatico Reserva Exclusiva Rum,and 3oz of hot coffee, topped with whipped maple, pumpkin spice cream.
Mueller’s “Bomba Star”
It’s time to have some fun this fall, and this drink is a perfect way to do just that. This tasty drink features 1.5 oz of Anejo rum, .5 oz coco jam syrup (to make: Combine equal parts coco jam, demerara sugar, and hot water and stir until incorporated. Bottle and use within 1 week), and .5 oz of lime juice. Shake and double strain into a chilled coupe with no garnish.