The Dahlia

Named for the national flower of Mexico, our 4th Barrel Aged Cocktail is a very interesting blend of flavors that reflect the tequila base in a compelling way. The Fernet Branca provides an herbal component while the Bittermens Xocalatl Mole bitters are a perfect homage to the traditional Mexican chocolate sauce. A drop of Agave Nectar brings everything together with a touch of sweetness. Finished with a grapefruit twist.





Available for your enjoyment on 02/11/11



sean thomas malloy

Laphroaig Tasting

Tonight Laphroaig's Master Ambassador Simon Brooking will be at Pub & Kitchen from 7-9pm. Brooking, a native of Edinburgh, Scotland, is an expert on Scotch whisky and will be on hand to inform and entertain Scotch enthusiasts. The bar will be stocked with a sampling of Laphroaig Scotches, including Laphroaig 25 year old single malt.

Industry Relief with Slyfox Event

Rather than participate in Restaurant Week this year, we have decided to collaborate with Slyfox on drink specials for the weary restaurant workers of Philadelphia (and for those who are just looking to beat the Restaurant Week crowds). The specials will be available from January 16-21 and 23-28 for $2.50 after 10pm and $5 before 10pm and will include Pikeland Pils and Dunkel Lager cans, firkins of Chester County Bitters, O'Reilly's Stout on nitro, and Saison Casuelijick. Hope to see you there!

BARchef

ingredients of an old fashioned

Ed and I have been observing all the drink and cocktail trends across the country and love the direction barkeeps are taking. Ed has always been a great bartender and I have been known to knock around behind the taps once in awhile. if you had the chance to taste ed's first batch of barrel aged manhattan at the amis party then you know what i'm talking about. we've been running it ever since and have recently purchased two more seasoned barrels and have a new aged cocktail in the works (stay tuned on Jan 13).

which leads us to BARchef. this is a colloboration where we interpret our favorite cocktails. some we will make as they always are, some might be frozen, some might be uside down, some might be foams. we are encouraging bartenders and chefs alike to join us in the future to establish an evening of a la carte cocktail making. dont be looking for these cocktails on a daily basis at pub and kitchen. this is raw experiment in its purest of forms. it isnt "molecular" or trendy. its just taking a good hard look at booze in a glass.

we will keep you posted on upcoming events and dates. shoot us an email if you are interested in participating.




1. chilled bulleit, crushed ice
2. sugar, lemon juice, blood orange juice, angostura bitters, xantham gum, versa whip 600
3. whipped it up in a quart container with an egg beater and garnished the bourbon