THE BIG SQUEEZE

TAKE FRESH-PRESSED JUICES FROM MORN­ING TO NIGHT WITH A SPLASH OF SPIR­ITS. BY KRISTIN DET­TER­LINE

Philadelphia Style - - Contents -

Take juices from morn­ing to night with a splash of spir­its.

Who says you should only get your juice fix at the juice bar? Trans­form your post-workout vi­ta­min po­tion into an after-work elixir at these three res­tau­rants.

GIN, NO TONIC

The fancy juicer at Davio’s has been work­ing over­time ever since gen­eral man­ager Leo Bar­b­uto de­cided to amp up the sum­mer cock­tail pro­gram with all things fresh squeezed. Dubbed the Davio’s D-tox, this gin-based li­ba­tion is made with cold-pressed Honey Crisp apples, lemon, and gin­ger juices and gar­nished with cu­cum­ber, pep­per, thyme, and ice cubes in­fused with lo­cal honey. Says Bar­b­uto, “The D-tox pairs best with seafood and pasta dishes, es­pe­cially our gnoc­chi with mush­rooms.” 111 S. 17th St., 215-563-4810; davios.com/phl

ART BASIL

For a sea­sonal sip with a kick, try Nec­tar’s new Black­berry and Thai Basil Smash, made with Glen­morangie Scotch and a sprin­kle of lemon zest. Mixol­o­gist Christina Cun­ning­ham preps the juice in ad­vance, by mix­ing, chill­ing, and strain­ing hand-mud­dled black­ber­ries and sim­ple syrup. Cun­ning­ham came up with the idea while play­ing around with some of the in­gre­di­ents. “I wanted to take two strong fla­vors, the basil and the peaty Scotch, and blend them with a very del­i­cate fla­vor,” she says, “The pur­ple hue on the un­der­side of the basil leaf made me think of black­ber­ries.” 1091 Lan­caster Ave., Ber­wyn, 610725-9000; tas­tenec­tar.com

ORANGE CRUSH

Switch up your go-to Aperol Spritz with an­other clas­sic Ital­ian cock­tail. At Gran Caffe L’aquila, the Garibaldi is the per­fect al­ter­na­tive. A healthy pour of Cam­pari is shaken with fresh squeezed orange juice and then gar­nished with an orange wedge. Co-owner Riccardo Longo sug­gests adding a splash of Gran Gala Ital­ian orange liqueur to el­e­vate the citrus fla­vor. 1716 Chest­nut St., 215-568-5600; grancaf­fe­laquila.com

THE D-TOX AT DAVIO’S IS MADE WITH ICE CUBES IN­FUSED WITH LO­CAL HONEY.

From apples to or­anges, fresh­squeezed juices are front and cen­ter in sum­mer cock­tails.

Cam­pari lovers should try the Garibaldi at Gran Caffe L’aquila. ABOVE: The D-tox at Davio’s.

Scotch gets a new twist with Nec­tar’s Black­berry and Thai Basil Smash.

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