During a very recent business trip to Philadelphia I had dinner at Davio’s.  In order to complement the excellent food I ordered a Boulevardier.   I will give you my version of the cocktail, which has bourbon as its base spirit, in a separate post.  The cocktail I received was quite tasty.  My only very minor quibble is that it came with a Maraschino cherry, which I promptly removed. I have come to despise Maraschino cherries.   In my view they are toxic mini-monstrosities.   

Based on a tip from a friend, later that night I ended up at Village Whiskey.  The place has a tremendously extensive and impressive selection of bourbon (which I love), rye (which I love), and Scotch (which my wife loves).  I hear the burgers there are good, but as I already had dinner my sole focus was the booze.

Kenny, the bartender, was a damn good professional and very happy to discuss the finer points of various types of whiskies.  I could see he was trying to figure out if I was in the industry.  Finally he asked and I responded that I am not in the industry.  I’m just a man who appreciates bourbon, rye, and cocktails based on them.   After some discussion about whether a Scofflaw or a Jeune Cadavre should follow my Boulevardier, Kenny recommended the latter.  I’m pleased that I followed his recommendation.  Incidentally, both options have rye as their base spirit, and earlier this year I had a great Scofflaw at Herbs & Rye in Las Vegas.

Bottom line – if you’re in Philly and like your whiskey, Village Whiskey is where you want to be.