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Philadelphia, Pennsylvania
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Wednesday through Sunday, Post Haste offers Classics Hour specials—a rotating menu of classic cocktails reinterpreted through a hyperlocal lens.
At Philadelphia’s new hyperlocal bar, Post Haste, sustainability isn’t simply a core value, it informs just about every aspect of the space. But don’t worry, the cocktails aren’t served with any save-the-earth gospel that might sour the vibes. Like any reliable local, Post Haste hasn’t lost sight of the fact that its primary job is to serve delicious food and drinks in a fun atmosphere. Instead, the bar team focuses energy behind the scenes to ensure that its entire inventory of products, down to the Midwestern beet sugar used in the simple syrup, comes from east of the Mississippi River. The low-waste philosophy also extends to the interior, which is composed of 95 percent reused, recycled or thrifted goods, including glasses made of recycled liquor bottles from Philadelphia bars (including their own). Co-owner Fred Beebe takes pride in the bar’s original cocktails, which are dictated by seasonal
Post Haste’s hyperlocal take on the Penicillin is made with two types of Pennsylvania whiskey, smoked pear juice, ginger-honey syrup and locally sourced citrus “super juice.”
A backbar herb garden supplies Thai basil, thyme, lemongrass and gochujang peppers, among other cocktail ingredients.
A backbar herb garden supplies Thai basil, thyme, lemongrass and
gochujang peppers, among other cocktail ingredients.
RECIPE
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MAKE IT
Pandan grown on the bar’s front window
is used to flavor condensed oat milk,
which brings a frothy richness to this
spin on the Espresso Martini.
Sippin’ the Tea
MAKE IT
Pandan grown on the bar’s front window is used to flavor condensed oat milk, which brings a frothy richness to this spin on the Espresso Martini.
Sippin’ the Tea
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Co-owner Fred Beebe takes pride in the bar’s original cocktails, which are dictated by seasonal produce, and localized versions of classics that showcase distilleries along the Eastern Seaboard, including a Hanky Panky made with Philadelphia Distilling Co.’s Bluecoat Gin, Eda Rhyne Appalachian Fernet and Fell to Earth red vermouth from Pennsylvania. Enjoying hyperlocal cocktails is unlikely to reverse the effects of global warming, but the bar’s environmental consciousness makes it feel like ordering another round, for once, is a responsible decision.
RECIPE
produce, and localized versions of classics that showcase distilleries along the Eastern Seaboard, including a Hanky Panky made with Philadelphia Distilling Co.’s Bluecoat Gin, Eda Rhyne Appalachian Fernet and Fell to Earth red vermouth from Pennsylvania. Enjoying hyperlocal cocktails is unlikely to reverse the effects of global warming, but the bar’s environmental consciousness makes it feel like ordering another round, for once, is a responsible decision.
The bar’s hyperlocal philosophy doesn’t interfere with its ability to offer well-balanced, complex cocktails.
