CONWAY SOCIAL CLUB & PER DIEM
PHOTOS COURTESY OF CONWAY SOCIAL CLUB & PER DIEM
The members of Earth, Wind & Fire are “the nicest guys ever,” says Dan Zeiders, beverage director of TFB Hospitality’s Per Diem, Conway Social Club and Annie Bailey’s Irish Public House. So, he created Per Diem’s Serpentine Fire in their honor. It condenses turmeric, carrots and ginger into a syrup for a touch of sweetness, while an earthy mezcal, lemon juice and cracked pepper bring the savory.
Zeiders lets the base spirit provide clues for new recipes—the bell pepper note of mezcal or a floral vermouth. The enticing scent of smoked cinnamon at Conway Social Club means that someone just ordered the popular Night Stick, a blend of spirits, bitters, orange oil and a flaming cinnamon stick.
Conway Social Club | 28 E King St, 2nd floor, Lancaster | conwaysocialclub.com
Per Diem | 50 Rock Lititz Blvd, Lititz | perdiemlititz.com
REVIVAL SOCIAL CLUB
PHOTOS COURTESY OF REVIVAL SOCIAL CLUB
Meat in a cocktail doesn’t have to mean a slab of bacon balanced on the rim. At Revival, some fatty foods get a liquor bath known as “fat washing” that infuses their flavors into the spirit. Find it in the Say Cheese!, which fat washes mascarpone in Barr Hill gin for a hint of creaminess without an overwhelming cheese taste.
In savory, balance is the key word, Ayala says. Revival’s We Be Jammin infuses ranch mix powder into tequila, blends in a spicy Ancho Reyes liqueur, sweetens a bit with pepper jam and adds a satisfying tartness with grapefruit and lime.
19 N George St, York | revivalsocialclubyork.com
MIDSTATE DISTILLERY
So much real crab meat floats in Midstate Distillery’s house-made Crabby Mary mix that some customers ask for spoons, Manager Jen Beard says. The Crabby Mary is made with Midstate’s Bloody Mary Vodka for an extra helping of flavors from the infused carrots, celery, onions, garlic, horseradish and black pepper.
The Bloody Mary Bar on Sundays lets you go savory on your own terms. Choose your vodka from Midstate’s regular, Bloody Mary, Dill Pickle, Jalapeno Lime or Cucumber flavors. Then mix and match from varieties of olives, pickles and pickled vegetables, hot peppers and mixes, including the Crabby Mary. Enjoy your creation while you snack on meats and cheeses from the bar.
Windsor Park Plaza 5234 Simpson Ferry Rd, Mechanicsburg | Hershey Fresh Market 121 Towne Square Dr, Hershey | midstatedistillery.com
MEET SAVORY COCKTAILS: FOUR THINGS TO KNOW
Global trends in food, from farm-to-table to earthy umami, are moving cocktails away from their predictable sweetness overload.
The absence of heavy mixers or creams is a telltale sign of savory. Bonus: Less sugar = fewer calories.
If you don’t see what you like on the menu, let your mixologist concoct a creation. Start with your favorite spirit, and share your food preferences and dislikes.
Before, during or after dinner? Your call. “There are no rules for cocktails,” says Jessica Ayala, owner of Revival Social Club in York. “Cocktails are meant for fun.”
MAKE A COCKTAIL SAVORY: A DIY GUIDE
No need to abandon your favorite spirit. Gin, vodka, bourbon and tequila lend themselves well to savory alternatives.
Cheap liquors have nowhere to hide in savory cocktails. A quality spirit, such as Midstate Distillery’s nine-botanical gin, delivers taste.
Fire up a margarita with tomatillo sauce. Sub chili liqueur for triple sec. Rim it with chili-lime seasoning. For fun, serve it in a hollowed-out bell pepper.
Experiment, and layer flavors. Find a recipe for turning a spicy or tangy food into a syrup. Swap out a sweet mixer for a flavored sparkling water.
Complement your cocktail’s existing flavors with a spicy rim or an extra squeeze of citrus. “People underestimate the importance of garnish, but they absolutely matter,” Ayala says.
