The official start of summer is today and in the “spirit” of the season, have I got the place (and the drink) for you.
I recently stopped by the very chic Georges’ in Wayne for a chat with Charlie Gedge, bar manager, about their new summer cocktail list, packed with seasonal ingredients like strawberries, cucumbers, basil and blueberries. While Charlie revealed the recipe for one of these new drinks, you’ll want to stop in on a summer evening for al fresco drinks and dining – Georges’ revamped patio open just a few weeks ago.
We should all be so lucky to have your job … how did you get here?
I’ve been in the restaurant business for about 15 years, and I spent 5 years at Simon Pearce in West Chester, which is where I really began creating fresh cocktails.
I’ve just gotten a glimpse of your new summer cocktails. They look amazing, tell me about them.
We introduced this menu in late May. A few cocktails on the menu are classic – like the Dark and Stormy – but the new cocktails are my original creations. The Effenfusion, which features cucumber-infused vodka, fresh lime juice, simple syrup and club soda has been particularly popular since it’s been so hot out. It’s very refreshing.
So what’s your inspiration for these recipes?
Earlier this year I bought a couple of planters that had the look of a classic provincial French kitchen … they inspired me because I wanted to incorporate fresh herbs, and most all of these drinks do.
What does it take to turn these kinds of drinks into a “mock-tail”?
Very little in most cases – my philosophy is to use fresh juices and syrups as a base for the drinks, so many of them you could make and just simply eliminate the liquor. The Strawberry Basil Fresca would work perfectly – muddle strawberries and basil with fresh lime juice, simple syrup and club soda, and just leave out the rum.
I adore fresh fruits, veggies and herbs in my summer cocktails (which is why I’m talking to you). Any tips for the fledgling at-home mixologist?
Pineapple is a great starter fruit to use as the fruit is usually still good to eat after it’s infused. I recommend Kettle One vodka. Late summer, consider using bing cherries and bourbon. It’s an infusion that improves as it ages.
What are some of the newer cocktail trends that you see on the horizon?
Philadelphia Distillery is developing a white whiskey that many people are talking about it. I’m sure it’s something that a lot of bartenders will be playing with. If anything, cocktails are taking a step out of the spotlight because craft beers are continuing to grow in popularity. We have a rotating selection of local craft beers from Dogfish Head, Flying Fish, Victory, Troegs and others.
When you’re not shaking up cocktails for guests at Georges’, what’s in your glass?
A like full-bodied red wines with a good steak – Syrah, Zinfindel, Cabernet. I also make my own syrups at home – I like to make the same kind of cocktails at home for others when I’m not at work.
Blueberry Thyme Cocktail
Courtesy of Georges’
2oz Bluecoat Gin
1/4 oz Fresh lemon juice
1/2 oz Simple syrup
10 blueberries
1 sprig of thyme
Muddle all ingredients but gin together in a Boston shaker. Separate thyme leaves from stem. Fill shaker with ice, add gin, shake and strain into a martini glass. Garnish with blueberry and lemon twist.
Ready to taste some of Georges’ cocktails? Head to the Eagle Village Shops, located at 503 W. Lancaster Ave. in Wayne. Contact 610.964.2588 or visit georgesonthemainline.com for more info.
