Archive for August, 2009

August 6th, 2009

A brief history of drinking in Boston

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Hear ye, imbibers of the Hub. I’ve been brushing up on my Boston booze history, and I thought it would be fun to lead, you know, a little salon with fellow boozehound-historians interested in the topic. So I mentioned this to Adam Lantheaume of the Boston Shaker one day, and he said, ‘Why don’t we do a class?’ And I said, ‘You’re on.’

“A brief history of drinking in Boston” will take place Monday, August 17 at 7:30 p.m. at the Boston Shaker, which resides in the Union Square, Somerville, store named Grand. Tix are $20 (includes cocktails). Topics on the agenda include:

  • Colonial taverns
  • The New England ice industry & Boston’s role in the evolution of cocktails
  • Saloons
  • Massachusetts temperance and prohibition laws
  • Locke-Ober and the Parker House
  • Scollay Square
  • The Cocoanut Grove fire
  • Tiki bars
  • The revival of classic mixology in Boston

Sure, it’ll be educational, but it’ll also be informal and festive, as Adam and I will be serving samples of both classic and new Boston cocktails, including a Ward Eight made with Sazerac 6-Yr Rye (aka Baby Saz). Whether you know beans about Boston bar history or work for a tour company called the Boston Hooch ‘n’ History Trail (in which case we need to get acquainted), reserve yourself a spot — you’re bound to learn something.

See you there!

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Posted in Books & resources, Boston bars, Events | 4 Comments »

August 3rd, 2009

Boston Egg Nog

Trader Vic’s Bartender’s Guide (1948 edition)

1/2 oz brandy
1/4 oz Jamaica rum
4 oz Madeira
4 oz shaved ice
1 egg yolk
3/4 tsp powdered sugar
1 cup milk

Beat egg and sugar together. Add remaining ingredients except milk; shake, and strain into a large bar glass. Top with milk, stir, and dust with nutmeg.

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Posted in Brandy, Cocktails, Recipes, Rum | No Comments »

August 3rd, 2009

Fort Point

John Gertsen (invented at Drink)

2 oz. rye whiskey
1/2 oz. Punt e Mes
1/4 oz. Benedictine

Stir with chipped ice and strain into a cocktail glass. Serve with a brandied cherry on the side.

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Posted in Cocktails, Liqueur, Recipes, Vermouth, Whiskey | 2 Comments »

August 3rd, 2009

Dancing Scotsman

Invented at Eastern Standard

1 oz Dewar’s Scotch
1 oz lemon juice
1 oz honey syrup

Shake with ice and strain into a coupe. Fill with sparkling wine and garnish with a flamed lemon twist dropped in. This recipe was published on the Cocktail Virgin.

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Posted in Champagne, Cocktails, Recipes, Whiskey | No Comments »

August 3rd, 2009

Ewing No. 33

Dylan Black (invented at Green Street)

2 oz Jamaican amber rum
1/2 oz Fernet Branca
1/4 oz spiced brown sugar syrup*
1 dash Angostura bitters

Stir on ice and strain into a coupe glass pre-rinsed with pastis. Garnish with a lime wedge.

*8 oz water, 1 cup dark brown sugar, 1 star anise pod, 2 allspice berries. Bring to a boil and simmer for 5 minutes.

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Posted in Bitters, Cocktails, Recipes, Rum | 2 Comments »

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