Duck-fat washed bourbon, stamped ice and branded orange peels spotlight the refresh
Philadelphia, PA (Restaurant News Release) Village Whiskey, the chef-driven concept from James Beard Award-winning Jose Garces, is reinventing its bar program, bringing a new layer of creativity and approachability with more bourbon-forward drinks, elevated presentation and zero-proof options.
Designed in partnership by Chef Jose Garces and Shannon Hall, VP of beverage innovation, to complement the dinner menu, the refreshed program introduces approachable, bourbon-forward cocktails while staying true to the brand’s whiskey roots. Among the new lineup is Big Duck Energy, a savory cocktail made with duck fat-washed Four Roses Small Batch Bourbon, Dolin Dry Vermouth, Cherry Heering, Bigallet China-China, black walnut bitters and finished with a foie gras crostini garnish. Inspired by the concept’s well-known Duck Fat Fries – a signature dish long celebrated in Philadelphia – the cocktail exemplifies how the kitchen’s chef-driven flavors are now being thoughtfully translated into the beverage program.
Other bourbon and rye selections explore balance, offering layered flavors that feel both familiar and unexpected:
- From the Ashes – Brother’s Bond Rye Whiskey, dark cherry, lemon juice, fresh raspberries
- Golden Derby – Green River Wheated Bourbon, honey, Giffard Pamplemousse, grapefruit juice
- I’m Just Here With My Boyfriend – Michter’s Bourbon, Velvet Falernum, orgeat, pineapple juice, lemon juice, tiki bitters, Peychaud’s bitters
- I’m Not Your Bruh, Bro – Barrel-Aged Brother’s Bond Bourbon, Montenegro, dry vermouth
- New World Sour – Dad’s Hat Rye Whiskey, ruby port, lemon juice, orange juice
- Rittenhouse Square – Rittenhouse Rye Whisky, Laird’s Apple Brandy, Drambuie, Malmsey Madeira, absinthe, Peychaud’s bitters
- Vermonto – Barrel-Aged PiggyBack Rye Whiskey, Averna, Angostura bitters
- VW Old Fashioned – Old Forester 100 Bourbon, demerara syrup, house bitters blend
The menu also introduces cocktails that lean into lighter formats and globally inspired flavors, incorporating spirits and styles that broaden the bar’s range – from prosecco-based spritzes to tequila, mezcal, gin, vodka and rum-driven cocktails – while maintaining the same level of craftsmanship:
- Corn & Oil – Tito’s Handmade Vodka, Italicus Liqueur, Dolin Dry Vermouth
- Icarus Wings – La Marca Prosecco, Burlesque Bitters, Hellfire Bitters
- Word on the Vine – Askur Gin, Fontbonne, strawberry, lime juice
- Mexican RX – G4 80 Blanco Tequila, Dos Hombres Mezcal, Barrow’s Ginger Liqueur, agave nectar, lime juice
- Passion Fruit Spritz – La Marca Prosecco, Fever-Tree Club Soda, Aperol, Chinola Passion Fruit Liqueur
- Surfer on a Vision Quest – Planteray Cut & Dry Coconut Rum, Jägermeister, pineapple, lime juice
- Yuzu 75 – Fid Street Gin, Ferrand Yuzu, lemon juice, La Marca Prosecco
“Village Whiskey has always been built around bourbon and this new beverage program allowed us to take that foundation further,” said Chef Jose Garces. “By approaching the cocktails through a chef’s perspective, we focused on flavor technique and balance to create drinks that feel elevated, inviting and true to the spirit of the restaurant. The same approach guided our new fall menu, where dishes like the Bourbon Apple Glazed Short Ribs highlight Southern flavors and the depth of bourbon and whiskey, bringing the kitchen’s bold flavors to every part of the guest experience.”
In addition to new recipes, Village Whiskey has enhanced its speakeasy experience with stamped ice, branded citrus peels, playful garnishes and vintage-inspired glassware. Guests can now also enjoy classic martini service in traditional glassware, whether ordering a Manhattan up or a vodka or gin dirty martini with olives, while longtime fans will still find classic whiskey cocktails and the restaurant’s expansive back bar firmly intact.
For guests skipping alcohol, Village Whiskey has added thoughtfully crafted zero-proof cocktails that deliver complexity and balance, including Lucid Blossom, made with agave blanco, grapefruit and lime juices, hibiscus cherry and Fever-Tree Club Soda, and Paper Kite, featuring Amaro Lucano NA, Lyre’s American Malt, Giffard Aperitif and lemon juice.
Village Whiskey is open daily from 11:30 a.m. to 10 p.m. for lunch and dinner. Happy Hour runs Sunday through Friday from 4–6 p.m., featuring exclusive bar specials. For more information and to see the full menu lineup, visit VillageWhiskey.com.
About Village Whiskey
Known for its extensive selection of over 200 whiskey varieties and its iconic burgers, Village Whiskey has been a beloved staple in Philadelphia since its inception. Village Whiskey is an instant classic, featuring what has been called the country’s best burger. Envisioned by James Beard Award-winning chef Jose Garces as a spot where he and his team could enjoy a drink and a snack after a long night in the kitchen, the restaurant’s focal point is the central bar that is home to their near-encyclopedic catalog of Chef Garces’ favorite spirit: whiskey.
Contact:
Jay Brasher
Champion
972-930-9933
jbrasher@championmgt.com