The Buzz

Fishtown’s Fabrika brings cabaret, cocktails, and contortionists to Northeast Philly.

Stories Jenny Willden

In Fishtown, an old ice cream equipment factory takes on new life this month as Fabrika, a one-of-a-kind, modern cabaret dinner experience. Late nights bring variety show–style performances paired with Eastern Mediterranean cuisine by Chef Konstantinos Pitsillides and drinks by lead bartender, Andres Sanchez.

The centerpiece of this fresh, vegetal cocktail is Pennsylvania’s own Boyd & Blair potato vodka paired with Fabrika’s house-made beet juice and custom citrus cordial. (You can mix one up at home with your own citrus peel cordial and store-bought beet juice.) Taste the original Tuesday through Sunday evenings during Fabrika’s happy hour or dinner theater.

Interior Images by Afrik Armando

Up Beet

Makes 1 cocktail


1½ ounces organic beet juice
2 ounces Boyd & Blair Lemon & Lavender potato vodka
½ ounce Fabrika citrus cordial
½ ounce lemon juice
Fresh dill

  • Add all ingredients to a cocktail shaker with ice.
  • Shake vigorously, then double strain into a chilled coupe glass.
  • Garnish with a fresh sprig of dill.

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