Before I go into my recipe for a Limoncello Whiskey Sour, I have to tell you about the upcoming event that inspired it!
My favorite outdoor event of the year is nearly here – Flavors on the Avenue! I am such a fan of this event that I even moved to be closer to it! (I’m only half kidding, but I most certainly did move to the Passyunk Square area partially because of the amazing shops and restaurants.)
Flavors on the Avenue is inspired by East Passyunk’s former Flavors fundraiser held under a tent each year. In 2017, the event went from under the tent and into the street. Adding to the original food and drink offerings, the event now includes family activities, music and retail sidewalk sales. Flavors on the Avenue will be held this Sunday, April 29th, and covers five blocks, lasting six hours starting at 11am.
Craft beer, wine and seasonal sips will be available. Look for drinks to be sold by select restaurants out on the street, plus stop by and visit the new Founders Brewing Co. Tasting Tent. Food will be specially priced between $3.00 and $6.00 (average) and be pay-as-you-go from individual restaurants.
Participating restaurants and eateries, along with their menus, include:
- Barcelona Wine Bar – Vegetable paella
- Bing Bing Dim Sum – Roast pork sandwich, cold noodles
- Brigantessa – Sausage with giaroinviera relish with aioli
- Cantina Los Caballitos – Pork tacos, ceviche
- chhaya – Fried chicken and waffles, iced coffee
- El Sarape Restaurant – Tacos al pastor, cemitas, pina coladas and homemade water: Jamaica and horchata
- Essen Bakery – Mini za’atar croissant stuffed with labneh cheese.
- Filitalia International – Penne with gravy and meat/cheese sandwiches
- Fond – TBD
- ITV Philly/Laurel – Pork Skin with Sour Cream and Onion
- Izumi – Gyoza (pork dumplings)
- Le Virtù – Palotte cac’e: egg & pecorino croquettes, tomato, basil
- Mamma Maria Ristorante – Pasta primavera and chicken cutlets
- Manatawny Still Works – Whiskey cocktail, Gin cocktail, vodka cocktail, Sly Fox beer
- Noir Philadelphia – Rice balls, poutine (French fries with potato gravy), meatballs w/marina sauce, watermelon salad
- NOORD eetcafe – Bitterballen, poffertjes
- Paradiso Restaurant – Arancini
- Pistola’s Del Sur – Seafood ceviche
- P’unk Burger – Swiss and bacon slider, cheese burger slider, hot dog, shoe string fries
- Redcrest Fried Chicken – Spicy chicken slider, fried chicken slider and vegan slider, spicy vegan slider
- Saté Kampar – Nasi Lemak (rice, peanuts, anchovies cucumber, chilie sauce), Rendang Nasi (beef stew, rice,carrots, cucumber), Nasi Ayma Kurma (chicken potatoes and rice), Teh Tarik (hot milk tea), Coconut Water
- Stogie Joe’s Tavern – Meatball sandwiches and pizza
- The Bottle Shop – Variety of beer (12-16 ounce)
- Vanilya Bakery – Chocolate and vanilla cupcakes, ice cream sandwiches
- Will byob – Quiche – Bacon and Spinach
- The Chilly Banana (food truck as part of Nice Things Handmade show
I’ve written posts about this event for years now, including recipes for Pomegranate Tom Collins Cocktails, Watermelon Feta Salad, and Charred Ramp Arancini inspired by offerings at past Flavors.
This year, I wanted to highlight one of my favorite new-ish additions to E. Passyunk, Manatawny Still Works, that I’m thrilled is a part of Flavors on the Avenue this year. Manatawny Still Works opened a tasting room on E. Passyunk late last summer and has been a welcome addition to the Avenue.
I am a big fan of their whiskey, specifically their ever-changing small batch options. Their Coffee Whiskey (Batch #16) didn’t last very long in my house at all, and their latest Pennsylvania Whiskey isn’t going to last much longer!
It’s actually one of a few tasting rooms on East Passyunk. There is also a store, Pollyodd, that sells multiple flavors of Limoncello. So I thought it might be fun to make a cocktail using both – a Limoncello Whiskey Sour!
A traditional Whiskey Sour is made with lemon juice, simple syrup, and of course, whiskey.
Limoncello tends to be on the sweeter side, so I thought it would be a perfect substitute.
Ingredients (serves 2):
- 3 oz Manatawny Still Works Pennsylvania Whiskey
- 2 oz Pollyodd Limoncello
- The juice of 1 lemon (about 1 oz)
- splash club soda
- maraschino cherries and lemon wedges, for garnish
To make, add ice to a shaker. Pour in the whiskey, limoncello, and lemon juice.
Shake vigorously for about a minute. Strain into two rocks glasses with ice.
Top with club soda.
Garnish with a maraschino cherry and lemon wedge.
When you take a sip, you immediately taste the sweetness of the limoncello, followed by some warmth from the whiskey. The fresh lemon juice finishes it off, and paired with the club soda, makes for a wonderfully refreshing ending flavor.
This cocktail is perfect for spring days as the weather warms up.
I’m excited for Flavors on the Avenue this weekend and can’t wait to see what Manatawny Still Works is serving!
Limoncello Whiskey Sour Cocktail
- 3 oz whiskey such as Manatawny Still Works Pennsylvania Whiskey
- 2 oz limoncello such as Pollyodd Limoncello
- 1 lemon juiced, about 1 oz
- splash club soda
- 2 maraschino cherries for garnish
- 2 lemon wedges for garnish
- To make, add ice to a shaker.
- Pour in the whiskey, limoncello, and lemon juice.
- Shake vigorously for about a minute. Strain into two rocks glasses with ice.
- Top with club soda.
- Garnish with a maraschino cherry and lemon wedge.
Hi Kaitlin,. Thanks for the shoutout. We are going to steal your recipe and make our own cocktail . When you are on the Avenue please stop in and say hello. Joanie from Pollyodd.
Made this for my friends at my home party and it was a HUGE hit! It was so delish and refreshing! Thanks for posting it.
Lulu recently posted..Is It Cheaper to Grind Your Own Coffee Beans?
Try using real Limoncello instead of a cheap american knockoff. I guarantee it will be much better.
Rock And Storm says
It is great blog post about cocktail recipe. I like it. Thanks for sharing these information with us.
This is super tasty! Stumbled upon this recipe when googling what to do with some limoncello and rye I have sitting around and a limoncello whiskey sour idea popped into my head. Glad someone else did it and definitely did it better than I would have. Well balanced, not too sweet, not too sour, not too strong. I’m a big fan!
Also I know it’s a whole year late but I’m just laughing at that “try using REAL limoncello instead of a cheap American knockoff” Limoncello is literally 3 ingredients people will really gatekeep anything haha.