Dispatches From Philadelphia
Testimonials from bartenders, owners and community organizers in the wake of COVID-19.
- story: Drew Lazor
- illustration: Nick Hensley
Testimonials from bartenders, owners and community organizers in the wake of COVID-19.
Brendan Biggins makes the bar's modified Manhattan built on a rye base and lifted with floral bianco vermouth.
The actor and filmmaker has taken to Instagram with a tuxedo-wearing, classic cocktail-drinking persona tailored to the era of quarantine.
Alicia Arredondo's modified Hotel Nacional Special is the perfect recipe for stay-at-home escapism.
An elegy for March 13, the final Friday before New York City bars turned off the lights.
Chris Elford makes the bar's popular cocktail, the Escape Hatch—a crushable rum drink with a touch of island spice.
Inverting the proportions of classic drinks can unlock a whole new realm of low-proof cocktails.
Morgan Young makes the bar's spirit-forward tequila cocktail, Isle de Cristo.
Nate Dobson makes the bar's take on the crisp, low-proof sherry classic.
Pulverized, freeze-dried fruit can add aroma, flavor and a burst of color to just about any cocktail.
Derek Stilmann makes the Noo Que Frio, The Sylvester’s play on the Old Cuban.
Testimonials from bartenders, owners and community organizers in the wake of COVID-19.