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Seredipitious figs and Beefeater 24: The Corner Store at APO Bar + Lounge
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Seredipitious figs and Beefeater 24: The Corner Store at APO Bar + Lounge
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Preston Eckman, beverage manager at APO Bar + Lounge (102 S. 13th St.) doesn't need to criss-cross the globe for cocktail inspiration � take the Corner Store, a brand-new cold-weather tipple he's concocted using ingredients sourced from ... the corner store near his house in Fairmount.
He snagged a majority of the more rudimentary ingredients for the gin-based drink (OJ, cinnamon, black tea) at JK Food Market at 20th and Green, but the garnish came about by pure happenstance � Eckman says he ran into a dude outside the store who was brandishing a box of black mission figs, and ended up pocketing a few. Then voila � "Corner Store is born."
Beefeater 24, the new tea-infused gin from the UK distiller, is Eckman's liquor of choice for the drink. Steeped for 24 hours (but of course) with 12 atypical botanicals � stuff like Japanese sencha tea, Chinese green tea, bitter almond and Seville orange peel � BE24 represents a bit of an interesting cocktail-head departure for the London-based label, which has a long-standing reputation as your pop's bottle of choice (what, your pops doesn't drink Beefeater?). BE24 debuted in Philly in October and can be found at most mixology-savvy bars here in the city.
Eckman tells Meal Ticket that the Corner Store is part of an in-the-works APO specialty list that'll feature tea-based drinks � it doesn't appear on the proper menu as of right now, but just ask for it by name and you've got it. Check out his recipe after the jump.
The Corner Store
Created by Preston Eckman of APO Bar & Lounge in Philadelphia
Ingredients:
2 oz. Beefeater 24
1 oz. black and brown syrup*
.5 oz. fresh orange juice
2 springs of thyme
1 black mission fig
Muddle 2 sprigs worth of thyme leaves and 1 black mission fig then add 2 oz. Beefeater 24. Shake ingredients heavily and double strain over ice in an old fashioned glass. Garnish with a smacked thyme sprig stuck in half a fig set on the rim of the glass.
* To make the syrup: Combine 2 cups water and 5 crushed cinnamon sticks and bring to boil for 10 min.� Let steep for 10 more min and strain off cinnamon. Add .75 cup of white sugar and stir until dissolved. Then steep 12 black tea bags for 20 minutes. Cool and use.
This drink looks beautiful I want to drink it!!!!
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