Comments on: Cuchi Cuchi – Best Boston bars

By: ljclark

ljclark — Wed, 24 Dec 2008 15:54:06 +0000

It is in fact the only to-do list in my life that I regularly consult! Yes, the Cuch’ does indeed make a serious cocktail without taking itself too seriously. A good combo.

By: jacqueline

jacqueline — Tue, 23 Dec 2008 09:58:44 +0000

LJ – just rediscovered, and linked to, this list. I think this would make a great “to do” list. Or, a Resolution list – I hereby resolve to try one of these “best” bars each month…

had to comment here: had pisco sour with real egg white here. delicious and I really love that they respect the cocktail rather than bow to mass mania. haven’t been there in ages, due for a visit.

By: SupaG32

SupaG32 — Fri, 11 Jan 2008 21:00:56 +0000

I second the nod to Whitney, she is by far the best bartender in the city of Boston. When I was new to the city, she made my girlfriend and I feel like regulars the first time we stepped up to her bar – and we have been going back ever since. She is a great technical bartender, but her personality puts her over the top. She alone makes Cuchi Cuchi worth a visit!

By: ljclark

ljclark — Mon, 24 Dec 2007 16:46:06 +0000

Thanks for the tip and the kind words about Miss Whitney, Drinkman112.

By: Drinkman112

Drinkman112 — Mon, 24 Dec 2007 06:07:38 +0000

Whitney is by far the best bartender to have ever worked in the city of Boston…bar none. She is a hard worker and without her the bar at Cuchi Cuchi would not be as good as it is. I highly recommend her secret Cafe Creole Cocktail, its just what one needs to warm up on a cold Boston night.

By: ljclark

ljclark — Mon, 21 May 2007 00:32:39 +0000

Sandeep: Gosh, I don’t have the details on that one.

MC Slim JB: Cuchi does include the Angostura bitters in its Manhattans. And yes, like a lot of bars on our Best list, it can be tough to secure a barstool there. That’s why I’ve embraced early weeknight barhopping.

By: MC Slim JB

MC Slim JB — Fri, 18 May 2007 14:27:39 +0000

Well of course you stir Manhattans! But it’s only necessary if you’re including the Angostura bitters (not optional, in my book): most non-potables bitters will turn a shaken drink cloudy. Pretty basic stuff.

I like Cuchi Cuchi’s ambience and bartending a lot: they were early adopters of muddled fresh fruit in many original cocktails. My only issue is that it’s “so popular no one goes there any more”; it’s virtually impossible to get a seat at the bar, and too cramped a space to stand around in comfortably.

Just don’t call their food “tapas”. That really gets the owners wound up.

By: Sandeep

Sandeep — Thu, 17 May 2007 16:08:24 +0000

By how much of a margin did stirring win?