Upgrade to Tastemade Plus to enjoy this video

Try it free!

Hard Candy and Cherry Cocktail — Philadelphia

Hard Candy and Cherry Cocktail — Philadelphia

Local Flight - Sn 1/Ep 6Local Flight - Sn 1/Ep 6

Create a free account with Tastemade to save recipes and videos!

Save

Shawn heads to Philadelphia, where he meets up with bartender Chauncey Scates at Square 1682, and visits America's oldest candy shop.

Facebook Comments

Transcript

- I'm Shawn Thomas and this is Local Flight, a show where I travel around to some of the best bars in the country to meet amazing mixologists and challenge them to create innovative cocktails using unique local ingredients. In this episode, we're using old school candy and a new school cocktail. I'm in Philadelphia, a city steeped in American history, so it's fitting that my first stop would be Square 1682. The bar's name refers to Written House Square, created by William Penn, as one of the nation's very first city parks. Chauncey Skates is the head bartender there, and I'm interested to see how they craft their cocktails in this historic town. Chauncey? Hi. - Hey, I'm Shawn. - How's it going, Shawn? - Good, wonderful to meet you. - Nice to meet you as well. - Thank you for having me here. - My pleasure. - This is quite a happening space you've got here. - Yeah it is. - What kind of things are you doing here behind this bar? - We pride ourselves on using fresh ingredients, fresh juices, old school spirits, we use a lot of amorous, we use a lot of fortified wines to go along with those fresh ingredients. We like to have a lot of fun with it. - That's awesome. I'd love to try something. Is there something you can make for me? - I have something for you. A boozy tiki drink, but with kind of an adult feel. We've got fresh pineapple juice, our in house orgia, which is an almond and orange flower water syrup, fresh lime juice, a bitter orange appartivo, and Bombay Sapphire East, it has Vietnamese black pepper corn and Thai lemongrass. Our tiki glass. - [Shawn] No tiki drink is complete without it. - Add some crushed ice. And we're going to swizzle. - So is that similar to say stirring a drink? - Swizzling a drink gets is chilled without adding too much dissolution. - [Shawn] Oh wow. Now we just need a pig on a spit and we'll be all set. Cheers, thank you. - [Chauncey] Cheers. What do you think? - I like how instead of the rum, you know rums tend to be sweet, the gin is really dry. So it definitely makes the drink nice and balanced. It isn't cloying at all. It's almost like a gin mai tai. What do you call this drink? - This is the Eve's Lament. - Is there a story behind that name? - I was participating in a cocktail competition but the winner gets man of the year, cover of GQ, so Eve's Lament is from A Midsummer Night's Dream where she's lamenting the fact that she isn't a man. It was kind of my tongue in cheek poke. - I think this drink is a delicious way to stick it to the man. - Thank you, me too. - I think what's great about Philadelphia is there's so much history here. You have the place where the Declaration of Independence was signed, the Liberty Bell. There's also this great place called Shane Confectionery. - I love Shane's. - You know this? - Yeah. There are awesome awesome guys. - Well they've been around since the 1800's, which is incredible. I think it's a great place to find an ingredient for you to play around with in a cocktail. Will you come with me and check this place out? - I will come with you. - Well let's do it. Let's go fine some candy. Shane Confectionery has been around since 1863 making it the oldest continually operated candy store in the country. In the upstairs kitchen they still use century old techniques and equipment. Downstairs we met up with owner Ryan Burly to find the perfect candy for our cocktail. This place looks like something out of the history book of candy making. How long have you guys been here? - Well, the store's been here for 150 years. This is America's oldest candy shop. - Do you make all the candy in house? - What you see in front of you, this stuff's all made right here in our kitchens upstairs. The candy's we make and the chocolates are made with old fashioned tools and old recipes. - Well for a city that's steeped in such rich history, it feels like you guys are definitely keeping that alive here. - Yeah, that's our missing, essentially, using local ingredients, handmade. - It's incredible. - So what brings you folks into Shane's? - We want to make a drink using some of your candy. - She is a master mixologist. - Wow. - So we're on the hunt for a local cocktail ingredient. - It is summer, and it is hot outside. I was thinking of something a little more on the lines of light and refreshing. - Perhaps something that would infuse into the drink and compliment it, a hard candy. Maybe if we check out the other side of the store. - Cool - That'd be great. - [Ryan] Let's do that. - Lead the way - Okay, I'll meet you over there. - Cool. Alright so what do we have here? These look like gummies and jellies. - I'm thinking let's move down towards the licorice section and some of the more adult candies. - That sounds great. Adult candies, adult beverages, they go hand in hand. - We make these clear toy candies, which are a hard candy and we make them in different shapes. It's actually an old local tradition. It's a Pennsylvania tradition. Let me just take a look, just a moment. - Fingers crossed. - [Ryan] These are the shapes we have. I see a bear, and an airplane, or a goose. I don't know. - We'll take the goose for sure. Do you have a goose mold? - Oh yeah. - It's great. What does it taste like? - [Ryan] It's got lime zest and here's a little sample if you'd like to taste. - [Shawn] Yeah absolutely. - There's citric acid in there. It's gonna make it a little tart and sour. Essentially how you make it is you boil sugar up to about 300 degrees, and you pour them into these fancy metal molds. When the sugar cools, you color it and sometimes flavor it. - What do you think, is this something that will play in a cocktail? - Yeah. - Absolutely. - I think this is perfect, actually. - Great. We'll take it. - Wonderful. Save one of those cocktails for me. - [Shawn] We will. Cheers, man. - [Ryan] Appreciate it. - Thank you very much. Ryan is upholding a great tradition at Shane. These hand made lime flavored geese are going to be incredible in a cocktail. So what do you think we can do with these guys? - I think I'm going to have to pulverize them, so I can actually incorporate them into a drink. - Well let me just say goodbye. Goody bye geese, it was nice knowing you. - Are you good? - I think so. - You sure? - Yeah go ahead. - Alright. - I'm not gonna watch though. - Okay You want to help? You sure? I really need them broken down. - Alright, give me. - Alright go. Really get it. You took the pointed side. - Oh. - You're not nice. - Sorry. - It's okay. So we have sugar. - [Shawn] No geese. So roughly how much sugar would you say you put in there? - If that was a syrup, it'd be about three quarters of an ounce of syrup. - [Shawn] Sugar? - Yeah. So I'm gonna add fresh lime juice, about an ounce. I actually wanted to include something that had the anise flavor to it. - Yeah the Galliano. - The Galliano. - [Shawn] It's great. It also has a lot of vanilla too. The anise is actually very much in the background of that flavor. - Since it is lime flavored, I was thinking it would go really well with my other favorite flavor of candy, which is cheery flavored. We have Grey Goose cherry noir. - I like where your head's at. Nice dark fruit. - [Chauncey] Very summery. - [Shawn] Ounce and a half? - [Chauncey] Yup. And Dandelion Burdoc Bitters. - What's Burdoc? - Burdoc's a root. - [Shawn] Probably like an angelic root or-- - [Chauncey] Exactly. Ice on. - I can hear the candy. - Yeah. Alright. - [Shawn] A collin's glass. - [Chauncey] On the rocks. - [Shawn] Nice. - [Chauncey] It's nice and green. As a final touch, a little Quinine, a little tonic water, give it some bubbles. Alright. - [Shawn] That looks amazing. All that color is from the candy, eh? - [Chauncey] Yeah. - [Shawn] Well, what do you think? This guy needs a garnish. - [Chauncey] I think we should try and put this guy with the rest of his friends. - Let's just not tell him that his crushed friends are in there. Awe. - [Chauncey] That's close enough. He's floating. - [Shawn] That's so sweet. Cheers. - What do you think? - That's really nice. It's just a bright limey Ricky. But still, you get a little bit of that dark cherry at the end there. The Quinine was a nice touch in the tonic. Really nice touch. It's perfect for the summer time. Now what do we call a drink like this? I feel like we need to pay homage to the gooses that we've used in this cocktail here. - You should call it, no harm no fowl. - No harm no fowl. Here's to all the geese out there. - Yeah. - Chauncey, thank you very much. - It was such a pleasure. - It was. Here's to you, here's to Philadelphia. Cheers. - Drink up. Cheers.

Coming right up

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

Tastemade App

To save this video and more, Download the Tastemade App

Sundays Ain't Scary

We’re giving you FREE access to Live TV to beat the Sunday Scaries!

Watch Now

Maybe Later