Tavern on the Hill serves up a ‘warm welcome’

    In light of the beautiful weather, we’ve asked some Northwest Philadelphia bartenders to shake things up with creative cocktail recipes you can make at home.

    Tavern on the Hill, located at 8636 Germantown Ave., in Chestnut Hill has created a cocktail that they call the “Warm Welcome” – a spicy drink with a hint of pineapple. This drink is not for the faint of heart – it’s main ingredient is jalapeño-infused rum.

    The drink theme compliments the pineapple accents that can found throughout the Tavern. “We have pineapples everywhere,” said owner Kathlyn Egan, “because we’re all about hospitality.”

    The drink creator, Maureen “Mo” Menkevich began tending bar over the last several years that she has worked at the Tavern. This recipe was her first attempt at coming up with her own cocktail creation.

    “There’s a heat to this drink,” said Menkevick, “and a contrast in flavors.”

    Patrons who have tested-out the cocktail said they picture themselves on the beach while drinking it.

    “It’s a very summery drink,” said Menkevick.


    Recipe for a “Warm Welcome”

    You will need to roast two whole jalapeño pepppers. Chop the jalapeños (with the seeds) and put them right into the bottle (no separate container needed). This will change the color of the rum.

    The infusion takes about 24 hours – it gets spicier the longer it sits.  An experimental batch of the rum proved too hot to handle when the peppers were left in too long.

    This recipe makes about two drinks.


    – jalapeño-infused rum (Tavern on the Hill uses Bacardi Superior White Rum)

    – dry white wine (like pinot grigio)

    – pineapple juice

    – simple syrup

    – club soda

    – sour mix

    – cayenne pepper

    – paprika

    – sugar

    – pineapple slice

    – jalapeño slice


    Step 1: On a plate, mix cayenne pepper, paprika and sugar. Rim glass with the mixture, then fill the glass half full of ice.

    Step 2: In a shaker filled with ice, mix together three ounces of jalapeño-infused rum, two ounces of dry white wine, two ounces of simple syrup, 1/2 ounce of sour mix, 1/2 ounce of club soda and 2 ounces of pineapple juice. Shake or stir the mixture.

    Step 3: Using a strainer, pour the mixture into the glass.

    Step 4: Garnish with a slice of pineapple and jalapeño.

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