For the past couple weeks, we’ve been talking to a variety of Philly chefs and bartenders, asking them what they bring with them to eat and drink when they go down the shore. And now, for the next couple weeks, we’re going to be sharing with you their favorite recipes for snacks, cocktails and other delicious things so that you, too, can eat and drink like a pro.
In the words of Franklin Mortgage’s head bartender, Mike Treffehn, “In the dog days of summer, the G+T is king. And while I’ll never say no to a standard well gin and gun tonic, at home and at my bar I like to step it up a notch.”
Better Than A G+T
2 oz Tanqueray 10
1/4 oz Campari
1/2 tsp orange liqueur (I like Marie Brizard’s Orange Curaçao)
10 drops Bittermens Hopped Grapefruit bitters
Add all to a big glass, and top with 4 oz soda.
“It’s flavorful, it’s bright, and it’s thirst quenching—the perfect summer drink. We serve it a little bit differently at the bar, but this is how I make it at home.”
Foobooz Down The Shore [f8b8z]