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Explore cocktail recipes


The Clover Club (with Extra Jawn)


New "twist" on the city's gift to cocktail tradition, the Clover Club (with Extra Jawn) proclaims to the world that great things happen in Philly. Navva talks about a standard Philadelphia cocktail and gives a guided lesson inspired by the October 2020 Object Lesson with Sam Davis.






The Clover Club (with Extra Jawn)


MATERIALS

  • 1.5 oz local dry gin
  • .5 oz Chambord or grenadine
  • .5 oz fresh-squeezed lemon juice
  • 3 drops of chili bitters
  • Aquafaba or non-dairy milk of your choice

PROCESS

  1. In a tin shaker cup, lightly muddle a fresh sage leaf.
  2. Add 1.5 oz local dry gin (try Bluecoat American Dry Gin or Palmer's Liberty Gin), .5 oz Chambord or grenadine, .5 oz fresh-squeezed lemon juice, 3 drops of chili bitters, and aquafaba or non-dairy milk of your choice (try lite coconut!).
  3. Dry shake. Add ice and shake for additional 10 seconds to chill.
  4. Strain and pour into coup or cocktail glass; garnish with fresh sage or lemon twist.




Non-Alcoholic

MATERIALS

  • 3 large leaves of sage
  • 3 raspberries
  • 1 oz. non-dairy milk of your choice
  • .75 oz fresh-squeezed lemon juice
  • Dash of hot sauce
  • 1 Tbs Agave syrup
  • Splash of soda or tonic water

PROCESS

  1. In a tin shaker cup, lightly muddle fresh raspberries and a teaspoon/tablespoon of agave syrup (to taste) with a couple of fresh sage leaves.
  2. Pour in .75 oz fresh-squeezed lemon juice, a few drops of hot sauce, and 1 oz non-dairy milk of your choice (try lite coconut!). Dry shake.
  3. Add ice and shake for additional 10 seconds to chill. Strain and pour into coupe or cocktail glass; top off with soda or tonic water.
  4. Garnish with fresh sage and/or lemon twist.







Spoonfed Appalachian


In this episode, Navva talks about moonshine and demonstrates its use in a guided lesson making the Spoonfed Appalachian, inspired by a work in the Center’s collection by Norm Sartorius [ref. OBJ 294].





Spoonfed Appalachian


MATERIALS

  • 2 oz moonshine
  • .5 oz lemon juice
  • .5 oz Lillet
  • .5 teaspoon agave syrup
  • Teaspoon Grenadine
  • Fresh mint

PROCESS

  1. In a cocktail shaker, muddle lemon juice, agave syrup, and mint leaves.
  2. Pour in moonshine and Lillet; shake with ice.
  3. Strain into ice-filled glass Mason jar; top off with Grenadine and soda.
  4. Garnish with fresh or dehydrated lemon slice and fresh mint.




Non-Alcoholic

MATERIALS

  • .5 oz lemon juice
  • .5 teaspoon agave syrup
  • .25 oz apple cider vinegar
  • .75 oz fresh-squeezed lemon juice
  • Teaspoon Grenadine
  • Fresh mint
  • Ginger ale

PROCESS

  1. In a cocktail shaker, muddle lemon juice, agave syrup, and mint leaves.
  2. Pour in Grenadine and apple cider vinegar; shake with ice.
  3. Strain into ice-filled glass Mason jar; top off with ginger ale.
  4. Garnish with fresh or dehydrated lemon slice and fresh mint.







Darling, You're Getting Better Looking Every Day


Let's toast First Friday! The Center's Artistic Director, Jennifer-Navva Milliken, offers a short history of wooden bar tools as well as the secrets behind some of her signature drinks. In this short clip, Navva talks about the wooden cocktail muddler and demonstrates its use to make the spring-filled "Darling, You Are Getting Better Looking Every Day," a cocktail inspired by a work in the Center's collection by Jean-François Escoulen [ref. OBJ 572].





Darling, You're Getting Better Looking Every Day


MATERIALS

  • 3 large leaves of basil
  • 3 rasperries
  • 1.5 oz dry gin
  • .5 oz Chambord
  • .5 oz Lillet
  • .5 oz fresh-squeezed lime juice

PROCESS

  1. Tear up basil leaves and put them in a mixing glass. Toss in 3 raspberries.
  2. Muddle using proper technique.
  3. Pour gin, Chambord, Lillet, and lime juice. Add ice, filling approximately half the mixing glass. Shake vigorously.
  4. Strain carefully using a mesh strainer as well as a cocktail strainer into martini glass.
  5. Garnish with lime slice, raspberry, and/or sprig of basil.




Non-Alcoholic

MATERIALS

  • 3 large leaves of basil
  • 3 raspberries
  • 1 oz non-alcoholic spirit
  • 5 oz elderflower juice
  • .5 oz fresh-squeezed lime juice
  • 1 Tbs Agave syrup

PROCESS

  1. Tear up basil leaves and put them in a mixing glass. Toss in 3 raspberries.
  2. Muddle until fragrance rises.
  3. Pour in spirit, elderflower juice, lime juice, and Agave. Add ice, filling approximately half the mixing glass. Shake vigorously for 8–10 seconds.
  4. Strain carefully into champagne flute.
  5. Garnish with lime slice, raspberry, and sprig of basil. Top off with soda.





Shop Handcrafted Muddlers


Cocktail Muddler by Melissa Engler and Graeme Priddle - $40

Cocktail Muddler by Melissa Engler and Graeme Priddle - $40

Cocktail Muddler by Melissa Engler and Graeme Priddle - $40

Cocktail Muddler by Melissa Engler and Graeme Priddle - $40



Tip the Bartender


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