Archive for June, 2009

June 3rd, 2009

Bostonian

Boothby’s World Drinks And How To Mix Them (1934)

1 1/2 oz gin
1/4 oz Italian vermouth
1 tbsp sweet & sour syrup
1/2 tbsp fresh-squeezed orange juice
mint leaves

Crush mint and muddle with juice and syrup. Add liquor, shake with ice and strain into cocktail glass.

Posted in Cocktails, Gin, Recipes, Vermouth | No Comments »

June 3rd, 2009

Grenadine (real pomegranate)

Eastern Standard recipe

2 parts Wonderful POM pomegranate juice
1 part sugar
orange flower water

Heat POM and sugar in a saucepan until boiling. Turn heat down and let mixture simmer gently for 5-15 minutes. Let mixture cool, pour into a sealed container. Add a drop or two (literally — the stuff is strong) of orange flower water and store in fridge. To preserve the grenadine for more than a week, add a little high-proof vodka. You can also freeze the grenadine.

Alternate recipe: Combine 2 parts POM and 1 part sugar in a sealed container and shake until sugar is dissolved. Store in fridge.

Posted in Mocktails, Recipes | No Comments »

June 3rd, 2009

WiFi

Josey Packard (homage to the Marconi Wireless created for the 2009 James Beard awards)

1 3/4 oz Laird’s Bonded Straight Apple Brandy (Applejack)
1 oz Lillet blanc
1/4 oz Drambuie
1/8 oz honey syrup (1:1 honey/hot water)
2 dashes Peychaud’s bitters

Stir all ingredients very well over ice and strain into a chilled cocktail glass.

Posted in Applejack, Cocktails, Liqueur, Recipes, Vermouth | No Comments »

June 3rd, 2009

Nips – 6/3/09

Things to drink and places to go:

jack-dor I have happily been following Dann Paquette’s brewing career since about the mid-’90s, when he was at the Northeast Brewing Co. in Allston. Numerous brewing stints later, including a recent couple of years in Yorkshire, England, Dann started his latest venture: Pretty Things Beer and Ale Project. Look for Pretty Things beers in your local bar or packie, and drink them. They are really good. I’m partial to the American-style saison, Jack d’Or (left). It’s distinctive and delicious, yet versatile enough for everyday use.

Downtown Wine & Spirits in Davis Square, Somerville, has fairly recently expanded the “spirits” part of its name with hard-to-find bourbons, liqueurs, rums, etc. It also has the best combination website/blog of any liquor store in greater Boston. And they have regular tastings.

packard-wi-fi Scott opened the June Esquire, featuring the annual Best American Bars list, and asked me, “Which Boston bar do you think they picked?” “Drink,” I said. No brainer. (There’s also an RIP sidebar that bids farewell to the B-Side.) Speaking of Drink, on a recent visit I tried Josey Packard‘s homage to the Marconi Wireless, the WiFi: Bonded Laird’s Applejack, Lillet Blanc, Drambuie. Strong, complex, stunning.

maul-ramos-fizz Todd Maul has rather quietly been insinuating craft cocktails into the Boston fine-dining scene. He recently moved from Rialto in Cambridge to Clio in Boston, where he has livened up a cocktail menu based largely on vodka and sake infusions with classically inspired mixtures using gin, tequila, whiskey and rum. As you can see from the pic, he also makes a helluva Ramos Gin Fizz. Go check this guy out.

Finally, an observation and a question: remember when people who patronized bars and restaurants were called “customers?” In the last few years, in some establishments anyway, they have become “guests.” What’s the origin of the switch? I suppose it’s nicer to be considered a guest than merely one end of a cash deal, even though being someone’s guest has traditionally implied that you enjoy their hospitality without having to pay for it.

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Posted in Beer, Boston bars, Drinking supplies, Nips | 10 Comments »

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