Movers and Shakers: Philadelphia’s Cocktail Scene

THE COCKTAIL SCENE IS BACK— big time. Infused by an ever-expanding range of locally produced libations as well as locally sourced ingredients, the art of cocktail (and mocktail) making has hit a new level in Philly. And it doesn’t stop at the bar. Creative things are happening at coffee and other drink establishments throughout Philly.

What’s the single most important factor driving this trend? The mixologists. Those creative, talented and passionate souls whose devotion to flavor and layer and depth in the glass is rocking our drinks world and taking our beverage scene to the next level. Edible Philly introduces you to a few of them.

Cocktail Conversation Takeaways by Liz Einhorn

Across the board from barista to bartender, the following principles were common ground during our interviews:

• Ingredients. The right ingredients make all the difference. Using fresh, seasonal ingredients or creating components such as tinctures, syrups, and tonics will yield a better drink.
• Experience. Beverages, like food dishes, are experiences. How they are presented and served make a huge impact.
• Passion. Each of the professionals I interviewed genuinely believes in their craft and concept.
• Commitment. The attention to detail and critical thought that goes into each drink has a purpose.
• Intuition: These professionals aren’t necessarily following a trend, but following what makes sense for the ingredients, menu, and environment of their establishment or event. And that makes what they are serving that much more fun.
• Collaboration. Across all the interviews and conversations, team efforts were recognized and encouraged. It is not about one palate, one person designing and executing the menu choices, but a collective effort.