Fwd: Tria Taproom Debuts Draft Cocktails on April 4 with Launch Party
Penn Appetit Blog
From: Michael Greger <mic...@profilepr.com>
Date: Wed, Mar 29, 2017 at 3:20 PM
Subject: Tria Taproom Debuts Draft Cocktails on April 4 with Launch Party
To: "pennappe...@gmail.com" <pennappe...@gmail.com>
2005 Walnut Street
TRIA TAPROOM TO DEBUT COCKTAILS ON DRAFT
The popular all-draft bar will pour four signature draft cocktails this spring,
with a fun Launch Party featuring a live DJ and cocktail specials on Tuesday, April 4
On Tuesday, April 4, Tria Taproom will launch Taproom Cocktails: four custom-blended cocktails, made from artisanal spirits and fresh juices, on draft. It’s the first time that any Tria property has offered liquor beyond wine and beer, and to celebrate, they will host a fun Launch Party, featuring a live DJ and friendly pricing on all four drinks, from 5 p.m. until 8 p.m.
Taproom Cocktails, like all of Tria’s offerings, will be guided by their company-wide mission of serving exceptionally high-quality products in a friendly, educational, unpretentious setting. Working closely with mixologist Marshall Altier of New York’s Spirit House Consultants, the Tria Taproom team designed these four cocktail recipes, based on classic tipples and made from fine spirits and fresh juices. After a precise adjustment to their draft lines, overseen by Anton Baranenko of Draft Choice, the four cocktails were kegged and will be poured for the first time this spring. Baranenko, who installed Taproom’s draft lines ahead of their 2013 opening, carefully calibrated the CO2 levels to match each drink’s ingredients: the texture of a shaken drink for one, for example, and a stirred drink for another:
- Black ’n Stormy, Cruzan Black Strap rum with organic ginger simple syrup, Pickett’s American Craft Hot ’n Spicy Ginger Beer and Persian lime juice, served “fizzy” and garnished with a lime wedge and ginger candy
- Continental Sour, Kinsey rye with lemon and cane sugar, topped with a Claret float, garnished with a lemon wedge
- Oaxaca Old Fashioned, Cimmarón Reposado tequila with Vicío Mezcal Blanco, amber agave nectar and Angostura bitters, served “stirred” and garnished with an orange peel
- Sparkling Vesper, Bluecoat gin and Stateside vodka with Cocchi Americano and lemon oleo saccharum, served “fizzy” and garnished with a lemon peel
Taproom Cocktails range in price from $11 to $12; during the Draft Launch, they will all be available for $10 each throughout the evening. Representatives from the local distilleries featured on the menu will be on hand to celebrate, and a DJ will soundtrack the evening with classic rock and funk, lending a festive atmosphere to the first official taste of these fun new drinks.
*NOTE: Hi-res images of all Taproom Cocktails are available upon request*
“Our guests know that they can visit us anytime for the best small-batch, artisanal representations of the ‘fermentation trio’ of wine, cheese and beer, and we approached our first cocktails in the same way,” says owner Jon Myerow. “Pouring them on draft at Tria Taproom gives us the utmost control over our product: every cocktail is perfectly proportioned to taste great and showcase the artful spirits and fresh juices that give them their distinctive flavors.”
Taproom Cocktails will be available throughout the day and night, and give guests yet another great reason to visit Tria’s centrally located all-draft bar at 20th and Walnut Streets. The two cocktails featuring local spirits, the Sparkling Vesper and Continental Sour, will also rotate as part of the bar’s playful 100-Mile Happy Hour, offered Monday through Thursday from 4 p.m. until 7 p.m.
Working press are invited to sample and photograph complimentary Taproom Cocktails during the Launch Party on Tuesday, April 4 beginning at 5 p.m. RSVPs are required; limit four complimentary cocktails (one of each) per person. Please contact mic...@profilepr.com to confirm your attendance.
Tria Taproom serves lunch and dinner daily beginning at 12 noon, and offers a popular weekend “Kegs and Eggs” Brunch on Saturdays and Sundays beginning at 11 a.m. Their 100-Mile Happy Hour highlights beverages produced within 100 miles of Philadelphia (as the crow flies), and their 40 draft lines make them one of the city’s best places to “think outside the bottle.” The bar proudly pours beers, wines, kombucha, ciders, cocktails and soft drinks exclusively on draft, complemented by a menu of fun, beer-friendly fare from Chef Jared Cannon and Chef de Cuisine Todd Van Wagner.
About Tria…Since opening their first wine, cheese and beer cafe in 2004, Tria has consistently earned critical acclaim and amassed a wealth of loyal fans. Recently, Food & Wine listed them among the nation’s Top Wine Bars. They have been cited on Philadelphia magazine’s “Best of Philly” lists nearly a dozen times, named Philadelphia’s “Best Wine Bar,” “Best Outdoor Dining,” “Best Beer Bar,” “Best Hidden Gem,” and many more. Tria Taproom was nominated for a James Beard Award for “Outstanding Restaurant Design (75 Seats and Under)” in 2014, and Wine Director Michael “The Curator” McCaulley has been a semifinalist for his outstanding wine program four times.
Draft magazine consistently includes Tria and Tria Taproom on their annual list of America’s 100 Best Beer Bars, and locally, foobooz.com has featured Tria and Tria Taproom on their annual list of Top 50 Bars every year since the list’s inception in 2009. Bon Appetit named Tria one of the “Hot 10” wine bars in the country, while Imbibe called them one of the “Best Places to Geek Out”: “Tria makes geekdom accessible for beer lovers of any stripe…[they are] completely committed to enlightening the beer-curious.” Food & Wine has also cited Tria as among “America’s 50 Most Amazing Wine Experiences,” and GQ included Tria in their feature naming Philadelphia one of “The 5 Best Beer Cities in America.”
Available for comment: Owner Jon Myerow
Contact: Michael Greger / (215) 985-2106 /
www.profilepr.com / 
@ProfileTip /
@profiletip
