A Hamburger Today
Drinking in Season: Philly Smash
I find all summer berries pretty hard to resist, so I always come home from the market with an overabundant assortment of the juicy little fruits. When I'm not eating them by the handful, I toss them in everything from pancakes to drinks. And with temperatures at an all-time high this summer, the Philly Smash is the perfect way to use whatever berries you have on hand while cooling down at the same time.
Created by Rob Gourlay at the Esquire Tavern in San Antonio, this cocktail takes a minimum amount of effort to produce maximum flavor—something we can all appreciate when the heat gets oppressive. I used black raspberries, red raspberries, and blueberries, but you can use any combination you like; they're all pretty delicious when mixed with Averna. The berries are muddled with little simple syrup to enhance their sweetness, then paired with rye whiskey (I like Rittenhouse Rye) to give the drink a little pep. With a drink like this, I almost don't mind the heatwave—almost.
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About the Author: Kelly Carámbula is the founder, designer, and editor of Remedy Quarterly, a magazine about food memories and the recipes that inspired them based in Brooklyn. She shares food and cocktail recipes on her blog, The Best Remedy.