Paul MacDonald
A Philadelphia bartender

How to Shuck Oysters

My Recipes
Gilles Brisson Cognac, red wine/coffee syrup, Banyuls, salt, and a whole egg topped with grated coffee bean.
The Conquest of Gaul is the drink to drink for the Fall Equinox (Laird’s 100 proof Apple Brandy, Benedictine, Laphroaig 10, and honey with a lemon twist).
The Carte Blanche is available again at @friday.saturday.sunday (equal parts of Angostura Bitters, smoked eggplant syrup, lime juice, and Green Chartreuse with a pinch of salt). Come and get it.
Manatawny Barrel-rested Gin, lemon, fig syrup, Green Chartreuse, and egg white finished with Angostura bitters.
Introducing the Velveteen Sour (blended Scotch, Mezcal, lemon, fig, and chocolate bitters). Now on the menu at @friday.saturday.sunday.
Fibonacci in Autumn will be joining the cocktail menu at @friday.saturday.sunday tomorrow in hopes that the season doesn't decide to change back (Cocchi Americano, Cappelletti Apertivo, Laird's Apple Brandy, Amaro Nardini, and Green Chartreuse with a grapefruit twist).
Suntory Toki, Manzanilla Sherry, Breckinridge Bitters, and Sukkah Hill Etrog with a discarded lemon twist and a mint leaf. #thelongweekend ends tonight, and FriSatSun will be open for business as usual tomorrow at 3:00. See you there.
Boodle's Gin, Priorat Vermut Natur, and Chartreuse Elixir Vegetal with green fig and thyme.