Bottoms Up

''Tutankhamen and the Golden Age of the Pharaohs,'' an exhibition that opened at the Franklin Institute Science Museum in Philadelphia 11 days ago has inspired food and drink at several restaurants there. McGillin's Olde Ale House downtown has concocted a King Tut-tini made of vanilla vodka and Goldschläger liqueur with flakes of gold leaf, served in a glass rimmed with golden sugar.





IDEALLY, a cocktail consumed at 4 a.m. should be transitional. Ladies and gentlemen, crawlers of the urban predawn, I give you that cocktail.

Maple Leaf

1 ½ounces Canadian Club whiskey
½ounce freshly squeezed lemon juice
½ounce maple syrup
Lemon twist, for garnish.
Shake liquid ingredients with ice and pour into a rocks glass. Garnish with the lemon and serve.
Yield: 1 serving
Adapted from the InnLW12