Summer Cocktail Series With Standard Tap, Featuring Garden Grown Herbs & Local Spirits

As the season of cookouts and get-togethers warms up, having the right beverages to pair with all your summer festivities is essential.

Ice cold drinks, made with the freshest of ingredients and local spirits… that’s what I’m talking about. Having a few good recipes on hand will make hosting your summer parties a breeze, so I stopped by Standard Tap here in Philly and enlisted the help of one of their bartenders (and also one of my best friends here in Philly), Brendan.

Standard Tap has been one of my favorite restaurants ever since moving to Philly — it’s the place where you can grab a drink after work, the place you go to on Sunday for the best brunch, or the place you take your friends and family when they come to visit. It has my five star rating without a doubt, so I was more than happy to spend the afternoon with B and learn a few cocktail recipes.



The best part? All of the recipes feature locally crafted spirits and herbs picked straight from their greenhouse garden they have growing on the roof. Get served a little taste of Philly in a glass with these summer cocktail recipes from Standard Tap!







Ginger Lynn

2 oz of Rowhouse Spirits Gin

1/2 oz ginger simple syrup*

1/2 oz fresh squeezed lemon juice

Add all ingredients to a cocktail shaker full of ice. Shake and strain in a coup glass, then garnish with a sprig of Rosemary.

*Ginger simple syrup is as versatile in the home bar as it is easy to make. Mix equal parts of cane sugar and water over medium heat on the stove until the sugar is dissolved. Then add finely minced ginger to taste. Allow to cool and keep refrigerated.



Rum and Rhubarb

1 1/2 oz white rum

1/2 oz of Art in the Age Rhubarb liquor

1/2 oz ginger simple syrup

1/2 oz fresh squeezed lime juice

5 shakes Peychaud’s Bitters

5 shakes orange bitters

Pour all ingredients into a collins glass full of ice. Stir, then top with soda water and garnish with a lime wedge and a sprig of lime basil. 



Cucumber Fizz

1 1/2 oz vodka

1/2 Art in the Age Sage liquor

1/2 oz fresh squeezed lemon juice

1/2 ginger simple syrup

1 oz cucumber juice*

Pour all ingredients into a goblet filled with ice. Stir and serve garnished with a cucumber slice and sprig of lemon thyme.

*Cucumber juice is surprisingly easy to make even without a juicer. Blend 3 large cucumbers and pass the puree through a fine mesh sieve (available at any grocer.) If you’re sure to squeeze every last drop, it should yield about 1 1/2 cups of cucumber juice.



A big thanks to Brendan and Standard Tap for the happy hour lesson!

Local Spirits:

Rowhouse Spirits

Art in the Age

More recipes from the BLDG 25 Blog.

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