Keeping cocktails alive – thanks to these local restaurants

Stock's on Second, Gabriella's Italian Restaurant, and Market Cross Pub all offering ways to help you bartend from home.

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It’s easy to crack open a beer and uncork a bottle of wine for yourself at home, but it can be more challenging to try to emulate multi-ingredient cocktails that you’re used to getting from professional bartenders.

While I keep a pretty well-stocked bar, I can rarely be bothered to make a cocktail more challenging than a Negroni (1:1:1) or a tequila + seltzer.

Fortunately, some of our local mixologists are getting creative and providing us with the tools we need to make better drinks at home.

Stock’s on Second

Stock’s on Second is currently offering weekly Facebook Live cooking and bartending demos.

Carter Weinstock, son of proprietors Stephen & KJ Weinstock, offers a drink demonstration for Whiskey Wednesday each Wednesday, which you can find on Stock’s Instagram and Facebook pages.

In fact, Stock’s Facebook has become a must-watch for information — prepping you with advance recipes, cooking demos, valuable opportunities to give back, and a marketplace for purchasing fresh groceries.

At 6 p.m. on Saturday, Stock’s Chef Jesse Burnham does a live interactive cooking demonstration on Facebook Live. Bar manager, William, posts a correlating cocktail demo to Instagram and Facebook by noon each Saturday.

Stock’s takes it up a notch by offering the ingredients for the cooking demos each week, which you can reserve by Thursday of each week and pick up on Saturday. Then, jump online by 6 p.m. and cook along with the chef.

You also can purchase other restaurant-quality ingredients and foods through their new SO2U – Stock’s Marketplace.

BONUS: Stock’s is now selling cocktail cubes! If you miss their Old Fashioned, Brown Derby, or Whiskey Sour, they now have you covered. Purchase Stock’s cocktail cubes online, add whiskey, shake and serve.

Finally, Stock’s is one of several local restaurants participating in Grubs for Scrubs, a local effort created to raise money to support Harrisburg’s restaurants and feed UPMC Pinnacle’s frontline team.

Gabriella’s Italian Restaurant

Bar manager Chris Leavitt has given Gabriella’s bar new life.

Such a shame you can’t visit right now.

Fortunately, Chris and the Gabriella’s team have gotten creative and are now offering freshly made craft cocktail premixes — an entire MENU of them — for just $10 each to take home and mix with your own booze stash.

Each serves approximately 4 or more and comes equipped with instructions, including liquor substitutes (because let’s face it, that FWGS order isn’t happening anytime soon), and a garnish pack(!).

Be sure to shop our local distillers for ingredients you need!

Chris is also Instagram-famous for his clear ice blocks, which also are available for purchase in packs of 4 for $5.

Orders should be placed 24 hours in advance so the mixes can be freshly batched and ready for you. Payment is accepted via phone at 717-540-0040.

Gabriella’s is following all safety precautions; however, if you’re not comfortable coming into the restaurant for pick-up, simply call when you arrive, and they will bring it to your car for you.

Market Cross Pub

If you’re in the Carlisle area, Market Cross Pub is offering liquor kits to help you mix cocktails at home.

These include everything you need –including liquor — to make cocktails at home. Simply add to your pick-up or delivery order!

Options include:

  • Espresso Martini – Vanilla Vodka, Kahlua, and Espresso – $25
  • Cure-a-Rona – Coconut Rum, Blue Curacao, Pineapple Juice, and Sierra Mist – $20
  • Bloody Mary – Vodka, Bloody Mary Mix, Pickles, seasoning and Bacon – $25
  • Long Island Iced Tea – Vodka, Rum, Tequila, Gin, Triple Sec, Sour Mix, and Pepsi – $25
  • Blackberry Mojito – Rum, Blackberries, Mint, and Sprite – $20

Call 717-258-1234 to place your order.

Update: You can now order online!

If you’re a local bar/restaurant/brewery/distillery doing something similar, email Sara details to be included in our list!

Sara Bozich
Author: Sara Bozich

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