It’s Cocktail Week at Fiume, The Best Bar You Have Never Been To

Philadelphia magazine food editor Jason Sheehan and I don’t agree on all that much, but one thing that we both do see eye to eye on is that West Philly’s Fiume is one of the best bars in the city, hands down. And this week (through Saturday), Fiume presents Cocktail Week.

“On one end of the spectrum, we’ll offer easy, bright refreshing choices,” says Fiume’s Kevin Holland (pictured), who we’re pretty sure owns or at least runs the joint, which sits on the second floor of Ethiopian restaurant Abyssinia at 45th and Locust. “On the other end, we’ll present boozier, more challenging, and sometimes downright abstruse numbers. To bridge the gap, each night there will be two or three falling in the middle of that spectrum. We’re not offering any cocktails this week that we have presented before.”

Last night, Holland and his team served up drinks like the Paloma, Boulevard des Reves, and gin-based Prohibition-era drink The Final Word, and the rest of the week, they’ll keep introducing new ones. Look for repertory cocktails like the Baroque and Famous (Navy proof rum, Hatian rum, Cynar, Carpano Antica, Angostura bitters and orange bitters on the rocks) and the Trinidad Sour (Angostura bitters, orgeat, bonded rye, and fresh lemon juice, served up) as well as staff creations like Under a Panama (Reposado mescal, amaretto, Fernet, fresh lime juice, and fresh mint on the rocks, by Fiume newcomer Jo “Aussie Jo” Randell) and Boogu Yagga Gal (Old Raj London Dry Gin, Amaro Nonino, Luxardo Cherry, and Navy strength rum on the rocks, by Holland).

And don’t worry, they still have over 100 beers available. Not too shabby for a place that maybe seats 20 and doesn’t have a phone.

[PHOTO: Ryan Collerd]

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  • rory

    it’s the Last Word, not the Final Word. If you’re going to be obnoxious and condescend about bars (hint: yes, a lot of us know about and have been to fiume), at least get your cocktail names right.

  • Victor Fiorillo

    Hey, assbucket. That was the name provided by the bar, and there is a drink called the Final Word. So fuck off.

  • Michael G

    Do they serve Ethiopian food here from downstairs? I’m assuming(hoping?) they do.

  • Steve

    Victor – Nice way to talk to your readers. This is the reason why very little people have any respect for you or Foobooz anymore.

  • Victor Fiorillo

    Michael: I’ve definitely seen people eating Abyssinia’s food at Fiume.

  • bryan


    Their Final Word was bourbon-based. It used Yellow Chartreuse, and lemon juice, as well.

  • durkiz

    Abyssinia owns the place, Kevin rents from them.

    Ridiculous whiskey/whisky.

    You can order the food from downstairs, and bring it upstairs. No service.

    Downstairs is cool too.

    Upstairs is hipster dbag HEAVEN, and it smells like it too.

    Great live music.

  • bryan

    actually, they will bring the food, upstairs.

    the smell has gotten better, actually; less hipster, less dbag, no crust punk.

  • Al

    There’s a somewhat established drink called the Final Ward (with an A) but it’s neither gin-based nor Prohibition era. The Last Word is both of those things; the Final Ward is a very recent Rye-based riff on the old recipe, by Phil Ward of Death and Co. Of course a bartender can call a drink whatever he wants, but if he was mixing up a Prohibition era cocktail with Gin and Green Chartreuse and Maraschino, etc. it really ought to be called a Last Word, unless he was riffing on it. If as @Bryan says, it was made with Bourbon, it was probably attempting to be a Final WArd…unless the Bourbon sub required inserting an O, and… uugh… who cares? How was it?

  • Darby O’Gill

    @Steve – I agree. Only very little people have respect for this site anymore.

  • Loserville

    Victor needs a wedgie at Woody’s.

  • bryan


    it was fuggin’ delicious.

  • JimiConway

    For the people that just come on here and bitch about Foobooz, if you hated it so much there are other blogs out there