In Dining Out

Market Street Kitchen just rolled out a new winter cocktail menu featuring innovative and delicious libations perfect for this season of celebrations. Beverage Director, Garrit Guthrie mixed, shook, and poured his way to success with his latest creations.

Sherry Baby


Sherry Baby was one of my favorites of the night. Made with Rittenhouse Rye, madeira, grapefruit, lime and cinnamon syrup. It’s slightly sweet, pleasantly spiced with the warmth of cinnamon and crisp from the citrus. Sherry Baby is beautifully served over crushed ice in a metal cup that keeps it perfectly chilled. I loved how fragrant this cocktail was.


Road Runner 


Don’t let the frou-frou look of this drink fool you, the Road Runner means business! I took a long drawn-out sip of this cocktail, expecting something super sweet and fruity. But with the addition of the mole bitters my tastebuds were instead met with savory notes and just a hint of sweet. It was an unexpected delight. The Road Runner is made with Caskwerks Gin, Bruto Americano, cold brew, pineapple, lemon and those savory (and tricky) mole bitters.




A unique twist on the Pisco classic made with absinthe for that curious taste that will have you ordering two more of these babies and dancing on the tables! In addition to the absinthe this drink is made with Barsol Pisco, apricot, benedictine and lime. It’s a crisp cocktail brightened up with a hint of lime and fancied up with an edible flower garnish.


Chai Tai 


Another take on a classic cocktail, Guthrie had some fun re-inventing the tropical mai-tai. He mixes his up with Plantation OFTD Rum, Stiggins’ Fancy Pineapple Run, orgeat, chai, lemon and lime. The addition of the chai brings warm and spicy notes fitting for the colder weather and the fruit and citrus juices keep the drink true to it’s tropical beginnings. And just like the original, there plenty of booze in this cocktail!


How do a’like ‘deb Apples?! 


Found on the Spirit Forward section of the cocktail menu and described as an “Apple-tini for grown-ups.” This drink is sure to get the party rolling.  Made with Laird’s Apple Brandy, sweet vermouth, Green Chartreuse, benedictine and rhubarb bitters, the best word I can come up with to describe How do ya like ‘dem Apples?! is STRONG! And if a kick-ass, in-your-face-cocktail is your jam you will definitely LOVE those apples.


Tally Me Banana 


A cheeky name for an intense cocktail, also found on the Spirit Forward menu. Be forewarned: the namesake song will be stuck in your head for days after this drink. Made with Plantation OFTD Run, Giffard Banana, cinnamon and mole bitters. This crafty cocktail will dance on your tastebuds with savory, sweet and warm notes. DAY-OH!


Pomma Spice 


I saved this drink for last because it was my absolute favorite of the night!  It’s made with pomegranate liquer, Canton Ginger, bourbon, lemon and ginger bitters. I am going to describe this drink the way I would describe myself – sweet, strong, whimsy and AWESOME! It was everything I love in a drink and that pomegranate studded ice cube made it a true show-stopper. I am going to petition MSK to rename this drink Yay Baby or Angel’s Delight or something equally befitting me, because I loved it so much I am calling it my signature cocktail.


Buffalo Octopus


And speaking of petitioning Market Street Kitchen, you will want to do just that once you are done reading this post. Behold Buffalo Octopus. It’s amazing and the chef is contemplating adding it to the menu. It’s incredible – spicy chucky of the most tender octopus bathed in a glorious house-made buffalo glaze. Seriously one of the best things I have eaten in a long, long time.………………………………………………………………………………………………………………………………………………………….

Disclaimer: I was invited to attend a sting of these cocktails free of charge to help facilitate this write-up, however all opinions stated in this post are entirely my own. 

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