To help your summer along, Foobooz plans to give you some recipes by notable chefs and bartenders in Philadelphia. We’re calling it the DIY Down the Shore series, and we’ll be posting them all week. We’re bringing Philly’s dining scene into your summer homes.
Next up, the Better Loud Than Too Late from Keith Raimondi:
Townsend’s bar manager, Keith Raimondi, put together a cocktail he describes as “all about summertime”. His inspiration? Roasted pineapples and BBQ, which we have to admit, is all about summertime. He uses two rums–one for funk, one for warmth–then uses the Italian liqueur, Strega, as the meat in the middle. It’s refreshing, easy-drinking, and a stellar addition to our list.
Better Loud Than Too Late
1 oz Barbencourt 4
3/4 oz Wray and Nephew
1/2 oz Strega
1 oz fresh lemon juice
3/4 oz plus teaspoon pineapple-Demerara syrup
10 drops Bitter End Memphis BBQ bitters in shaker
Shake, strain over new ice, add 1 oz club soda, express orange peel. float 6 drops more bitters on top.
Pro Tip: This drink is on Townsend’s menu, so you could just stop in, sit at the Tod Wentz-built bar, and have Keith do all the work for you.
DIY Down The Shore [f8b8z]