Working with ingredients like dukkah (an Egyptian spice blend), celtuce (a thick-stemmed vegetable otherwise known as celery lettuce), and creste di gallo (a pasta made in the shape of a cockscomb), oftentimes at Kevin Sbraga’s flagship the menu requires a bit of explanation. Luckily, the well-trained staff is educated and able to answer any and all questions, ensuring that your meal is nothing short of perfect.

But when bar manager Nathan Churchill decided to revamp the cocktail menu, he opted to simplify things, taking it back to well executed and food friendly drinks that you can enjoy throughout the entire four-course (plus a few extras from the kitchen) menu.

The newly introduced cocktail menu includes seven drinks based on the solid spirits collection that Churchill has assembled behind the bar. Instead of going the heavy booze route, he’s opted to embrace lighter flavors.

The Eye of the Storm is a take on the dark n’ stormy that sees rum and ginger beer amped up with lime, allspice, and a bright red float of Peychaud’s Bitters.

When rethinking the Philadelphia classic Clover Club, Churchill stays close to home, beginning with Bluecoat Gin shaken with an egg white, raspberry syrup, and white and dry vermouths. More tart than sweet, the Clover Club is finished with a Blue Curacao stencil of the Bluecoat emblem.

With a serious by the glass wine list, past their prime opened bottles of wine are cooked down to a syrup and worked into Sbraga’s take on sangria, spiked with triple sec and brandy.

The simple but elegant new menu is designed with food in mind so doing a cocktail pairing with your tasting menu is a solid bet. While there might not be dessert cocktails listed, Churchill has a killer take on Irish Coffee that is an ideal pairing with the chocolate creme with caramelized coconut and banana sorbet.

Sbraga is open Monday to Saturday, 5 to 10 PM.

Sbraga, 440 S Broad St., 215-735-1913

Eye of the Storm and Clover Club photos by Caroline Russock