We’ve collected a plethora of wonderful recipes from chefs over the past 8.5 years and we want to share what we have. Check back here twice a week for new content from your favorite Philly and out of town chefs to add some spice to your home cooking repertoire.

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Last week, Governor Wolf signed House Bill 327, which allows licensed restaurants and bars to sell cocktails to go. Each week, we will surely see restaurants up the bar, so to speak, getting creative with their cocktail offerings. While we fully encourage you to take advantage of this aspect of our new normal, you can also order liquor from local distilleries so that you can shake things up yourself at home. If you’re looking to experiment at home, it’s best to go back to the basics. Master the classics first, and then the sky’s the limit. In March of 2019, COOK hosted a classic cocktails class, and lucky for you, Louie Louie Bar Manager Matthew Demma provided guests with recipes for four classics – Negroni, Sidecar, Hemingway Daiquiri and Sazerac. Cheers!

Negroni – Two Ways!

Negroni Sbagliato Punch:

1 bottle Campari
1 bottle sweet vermouth
1 bottle prosecco (or other sparkling wine)
Optional garnish: ice wreath

Combine in bowl, stir, garnish and serve! Easy!

To prepare an ice wreath, fill a bundt pan with cold water, citrus wheels or other fruit and freeze for 4-5 hours. Before serving the punch, run the bundt pan under hot water to release the wreath and drop into punch bowl. Using a large ice block of some kind, as opposed to smaller ice cubes, keeps your punch colder longer because it melts slower and won’t dilute your punch.

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Sidecar

2 oz cognac
3/4 oz fresh lemon juice
3/4 oz triple sec (Cointreau or Grand Marnier)
Sugar for garnish

In a cocktail shaker, combine brandy, lemon and triple sec. Sugar the rim of a coupe glass. Shake with ice and strain into chilled coupe or martini glass.

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Hemingway Daiquiri

2 oz white rum
1/4 oz maraschino liqueur (i.e. Luxardo)
1/2 oz fresh lime juice
3/4 oz fresh grapefruit juice
1/4 oz simple syrup
Cocktail cherry, grapefruit peel or lime wheel for garnish

In a shaker, combine rum, maraschino, lime juice, grapefruit juice and simple syrup. Shake and strain into chilled glass. Garnish with cherry, lime wheel or grapefruit peel.

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Sazerac

2 oz rye whiskey
1/2 oz simple syrup
Peychaud’s bitters
Orange peel for garnish

In a mixing glass, combine rye, simple syrup and 4 dashes Peychaud’s bitters. Stir to combine. Strain into chilled rocks glass. Garnish with an orange peel.

For those days when you simply don’t feel like cooking, The Philadelphia Inquirer has a comprehensive list of area restaurants who are offering takeout and delivery!