The Vietnam Café has two Philadelphia locations: University City and Chinatown. This upscale restaurant takes Vietnamese cuisine up a notch with its gourmet take on traditional dishes. Groups are well accommodated in the private Saigon Room, where your group will feel it has the restaurant all to itself. The large and flexible open layout is easily configured into a seated dinner for 50, a buffet for 40 or cocktails for 60. Book the room with a private bar and your guests won’t need to wait for beer, wine or one of the inventive Polynesian cocktails that will have everyone talking.  

INGREDIENTS
—1 oz. rum
—1 oz. vodka 
—1 oz. gin 
—1 oz. brandy 
—1 oz. grenadine
—6 oz. fruit juice
—ice
—garnish with cherries
—1.5 oz. Bacardi 151 (light on fire)
—two straws and lots of smiles! 

DIRECTIONS
Mix, blend and serve.

Courtesy of The Vietnam Café

Atop the new Pod Brooklyn is RFTP, a bar and lounge with views of Brooklyn’s Williamsburg neighborhood and the Manhattan skyline. Much like the Pod Hotels brand, RFTP is modern, minimal and cool. With a zinc bar and cushioned wooden “banquettes,” the space can host private events for up to 200 guests.

INGREDIENTS:
—1.5 oz. Hendrick’s Gin
—lemonade
—cucumber
—mint leaves
—soda water

 

INGREDIENTS:
• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

DIRECTIONS:
Shake and double strain into your favorite Tiki mug and add ice.

 

Courtesy of Bar Marco, Pittsburgh 

 

INGREDIENTS
—2 ½ ounces Dubonnet Red
—1 ounce Elijah Craig bourbon
—1 ½ ounce triple sec
—1 dash Angostura bitters

DIRECTIONS
Stir all ingredients over ice and strain into a chilled cocktail glass. Garnish with orange zest.

Courtesy of Butcher & Banker