Can’t argue it’ll get you shitfaced for cheap, though.
“What’s really great about the special is the bourbon,” says Marcus Kapes, bartender of 12 years at the wonderful Doobie’s (2201 Lombard St.). “Bourbon, by law, is bourbon. It’s not packed full of neutral spirits.”
Neutral spirits—not a lot of things that sound further from Rick D. than that.
There are several bars in Philly that take classic cocktails very seriously, so we went to chat with a few experts for some tips on making an old-school Old Fashioned (and other classics)—and how not to screw it up.
We asked Philly's food writers, bloggers and lovers—save these pages and you’ll never wonder where to eat again.
PW's Year of Beer: Petrus Oud Bruin
PW's Year of Beer: Bell’s Oberon
PW's Year of Beer: Stone Go To IPA