Bank & Bourbon - Wine & Spirits Magazine

Bank & Bourbon

American whiskey is the backbone of Bank & Bourbon, a new bistro in the old Philadelphia Savings Fund Society building in downtown Philadelphia. Bar manager Brian Bevilacqua has gathered some 60 selections, some of which he ages further in the small barrels that line his “whiskey bank.” Many also make it into the long list of cocktails, like the Secret Knock, a blend of house-aged whiskey, green tea and lemon with clarified milk that was inspired by Benjamin Franklin’s recipe for milk punch. The velvety drink makes a fine match for chef Thomas Harkins’ bar food—think charcuterie plates of Benton’s ham and duck rillettes, or Camembert on parsnip pancakes. It’s all part of the duo’s desire to show whiskey’s versatility, whether it’s a drizzle of peaty scotch over an East Coast oyster or a full-on tasting alongside a honey-brined Duroc pork chop.

This review appears in the print edition of the June 2015 issue.
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This story appears in the print issue of June 2015.
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