Sure, Boston likes to claim its independent roots, but nothing screams American independence quite like Philadelphia. And while we are on the subject of all things American, few things seem more red-blooded, good old US of A than a cold beer. That’s why Visit Philly is serving up one of the best festivals this summer - the "Summer of the Beer Garden." This 12-week festival features pop-up happy hours on Fridays in six distinct settings. The series kicked off on June 6 at Morgan’s Pier, made a stop at Stephen Starr’s German-inspired Frankford Hall and then finished out the month of June at the all-new Spruce Street Harbor Park, a floating restaurant and waterfront park.

Catch the action from 4-7pm in July & August at these following spots:

Week 5: Friday, July 11: PHS Pop-Up Garden at 15th and South Streets with a Caribbean flair (and food)

Week 6: Friday, July 18: The Oval, Ben Franklin Parkway

Week 7: Friday, July 25: Who needs the Shore when you have waterfront seats? Spruce Street Harbor Park hosts again.

Week 8: Friday, August 1: Frankford Hall, inspired by the true biergartens of Germany right here in Philly.

Week 9: Friday, August 8: The 30,000-square-foot outdoor space of One Independence Mall West

Week 10: Friday, August 15th: Back to The Oval

Week 11: Friday, August 22: Make another toast to our forefathers at One Independence Mall West

Week 12: Friday, August 29: It ends right where it all began at Morgan’s Pier.

For more information, click on 

Named after a line by Mark Twain, who said of watermelon in the summer “I imagine it’s what angels eat,” this clever mixture of watermelon and kaffir lime ice cubes, cointreau, orange bitters and sparkling wine will make guests swoon.  

—3 watermelon ice cubes*
—.5 oz. Cointreau
—3 dashes of orange bitters
—2.5 oz. Moscato d’Asti 
—2.5 oz. sparkling wine
—.75 oz. lime juice


Austin’s Dulce Vida Tequilas has added 70-proof lime tequila and grapefruit options to its retail mix. The fruit-infusions join a new 80-proof portfolio that has been added to the company’s organic blue agave Los Altos tequila. “These cocktail-ready, category disrupters are providing healthier cocktail solutions,” says Eric Dopkins, founder and CEO of Milestone Brands, parent company of Dulce Vida Tequilas. 


This recipe was created by Pamela Moncrief, spirits director at Spirits by Sedona, a luxury cocktail experience. The recipe is a riff on a classic called The Bee’s Knees and is a guest favorite of Spirits by Sedona, a division of Sedona Productions, an event management company that serves as the in-house booking, planning and production company for Cendera Center in Fort Worth. 

—2 oz. Ford’s Gin
—.5 oz. freshly squeezed lemon juice
—.5 oz. wildflower honey syrup
—1 pinch paprika
—1 dash Angostura bitters