Post Haste, the farm-to-table cocktail bar opening at 2519 Frankford Ave in East Kensington later this spring, is hosting a preview pop-up at Philadelphia Distilling on Thursday, Mar 16.
Post Haste’s partner/beverage director Fred Beebe will be offering a tight menu of Post Haste-style cocktails powered by Philadelphia Distilling spirits, which falls directly in line with the forthcoming cocktail bar’s locally sourced ethos. Post Haste’s beverage menu will exclusively feature spirits, beers, wines, citrus, herbs, produce and mixers from the Mid-Atlantic. Nothing will be imported, in an effort to both support local purveyors and address the bar’s environmental impact by reducing food miles.
“The experience that we’re trying to show to our friends and neighbors is that we can make delicious flavored versions of classic cocktails, using all local ingredients, and then we can also make really creative, interesting new concoctions using all of the great produce that grows in the northeast,” Beebe tells What Now Philadelphia.
As an example, Beebe points to the Farmer’s Martini, which challenges the idea that “you can only use brined olives for a Dirty Martini.” Rather, Beebe says he “realized you can use basically any local fruit or vegetable to make a delicious salty brine that people want in their Dirty Martini.” As such, Post Haste’s version will use cherry tomatoes for its brine from Doylestown producer, White Star Growers. However, as Beebe points out, the drink is called the Farmer’s Martini because “that featured ingredient will change seasonally, based on what’s interesting and what’s available.”
Meanwhile, on the more experimental side, Beebe will be whipping up a drink called the Good Bar Spoonery – inspired both in name and recipe by a Senegalese peanut stew from the now-shuttered Good Soup Spoonery – that consists of roasted koginut squash grown in Lancaster, a kumquat super juice, and peanut butter fat washed whiskey, along with Monk’s Secret liqueur from Virginia.
The pop-up will also feature a preview of Post Haste’s food menu, helmed by Chef Elise Black – formerly of Fork, Royal Boucherie, and more – as Gabe Guerrero, managing partner and director of operations at Post Haste, and locally beloved DJ performing under the name Tygerstrype, holds down the tunes for the evening.
The event, which will take place in Philadelphia Distilling’s top-floor tasting room at 25 E. Allen St from 5-10 pm, is open to the public and no tickets are required. Everything will be available a la carte.
From the name to the design and the menu, Post Haste has an intentional and forward-thinking story to tell. While “posthaste” is defined as “with great speed,” Post Haste reinterprets the phrase to mean the opposite: “after the haste,” underscoring their intention of creating a destination to relax and unwind after the haste of the day. Celebrating the bounty that surrounds Philadelphia, Post Haste’s name prioritizes thoughtfulness over immediacy. Guerrero and Beebe share a penchant for locality and sustainability, having met while founding and running a college cafe which sourced over 90% of its products locally.
“We’d like people to take away from an evening at Post Haste, that you can make delicious cocktails and food using all local ingredients, and you can be sustainably minded with your choices, while still having a really great time,” Beebe says. “Sustainability doesn’t have to be a bummer. It can be fun, and exciting, and could be a good night out basically.”
Designed by Aeternum Design Studio, the 1,800-square-foot space offers a modern and welcoming backdrop for a fresh approach to the cocktail bar experience. The cocktail menu offers four categories, including “Covers” featuring variations of classics made with local ingredients, “Remixes” showcasing signature spins built on a familiar base, and “Experimental Pop” for adventurous drinkers interested in brand-new cocktail creations, as well as robust non-alcoholic options in their “Free Spirit” section. These categories are a nod to Gabe’s career as a longtime Philly-based DJ and pop artist, and Fred’s history as a drummer in various garage and punk bands.
“We’re super excited to open in this community,” says Beebe. “We’ve both been living in this neighborhood for a while, and we’ve found such a great group of resources and people and partners in this neighborhood – from Mural City Cellars down the block to Vince at Riverwards, who helped us link up with some of the best producers and distributors of local food, and then of course Philadelphia Distilling where we’re doing the event. We’re really excited about meeting all of our neighbors in person, and being able to host them for a great night of cocktails and food.”
Portions of this article were taken from a press release shared with What Now Philadelphia.
