Bohannon

Casey Keenan (invented at Deep Ellum)

2 oz gin
1/2 oz Green Chartreuse
1/2 oz Swedish Punsch
Pinch of fresh black pepper

Shake very well over cracked ice and strain into a chilled cocktail glass. Garnish with black pepper.

Boston Club

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

1 1/2 oz gin
3/4 oz Italian vermouth
1/2 oz lime juice

Shake with ice and strain into cocktail glass. Garnish w/pickled onion.

Boston Cocktail

Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946, or before; 1st ed. 1935)

3/4 oz dry gin
3/4 oz apricot nectar liqueur
1/4 oz grenadine
1/4 oz lemon juice

Shake with ice and strain into cocktail glass.

Boston Cooler

Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946. Could be in earlier ones; 1st ed. is 1935)

2 or 3 oz rum
1/4 oz simple syrup
1/2 oz lemon juice
soda water or ginger ale

Shake first three ingredients with ice and pour into 12-oz collins glass. Fill with club soda or ginger ale, insert spiral of orange or lemon peel (or both) and dangle end over rim of glass. (In The Fine Art Of Mixing Drinks, David Embury says, “A cooler is a Horse’s Neck with a kick.”)

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.

Boston Flip

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

1 oz whiskey
1 oz Madeira
1 tbsp simple syrup
1/2 yolk of 1 egg

Shake with ice and strain into cocktail glass. Grate nutmeg over drink.

Boston Sidecar

Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946, or before; 1st ed. 1935)

3/4 oz brandy
3/4 oz white rum
3/4 oz triple sec
1/2 oz lime juice

Shake with ice and strain into cocktail glass. This drink is also better known as Between the Sheets.

Boston Sour

Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946, or before; 1st ed. 1935)

2 oz rye or bourbon
1 egg white
1/4 oz simple syrup
1/2 oz lemon juice

Shake with ice and pour into 8-oz collins glass. Fill with seltzer water, decorate with lemon slice and cherry.

Boston Special

Burke’s Complete Cocktail and Tastybite Recipes (1936)

1 oz brandy
1/2 oz French vermouth
1/2 oz Italian vermouth
3 dashes curacao
2 dashes absinthe

Shake with ice and strain into cocktail glass.

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.

Boutonniere

Scott Holliday (invented at Rendezvous in Central Square, Cambridge)

2 oz applejack
1 oz dry vermouth
1/2 oz St. Germain Elderflower Liqueur
1 dash Peychaud’s bitters
1 dash orange bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange peel. This recipe was published on Cocktail Virgin.

Cactus Flower

Brother Cleve (served at Taste of Tiki party, Eastern Standard)

1 1/2 oz Cruzan Single Barrel Estate Rum
1 oz Cruzan Estate Light Rum
1/4 oz Cruzan Estate Blackstrap Rum
1/2 oz Bols Orange Curacao
1 oz prickly pear puree
1 oz orange juice
1 oz pineapple juice
3/4 oz lime juice
1/2 oz simple syrup
2 dashes Angostura bitters
1 oz club soda

Build in a mixing glass and dry shake. Pour into a double old-fashioned glass filled with crushed ice, add club soda, and stir. Garnish with an orange slice.

Can-Can

LUPEC Boston (invented for Chartreuse party)

5 sour cherries
1 oz yellow Chartreuse
1/4 oz fresh grapefruit juice
1 dash Angostura bitters
Sparkling wine

Muddle the sour cherries in a mixing glass. Add the Chartreuse, grapefruit juice and bitters. Shake with ice and strain into a champagne flute. Top with sparkling wine.

Copenhagen

Ben Sandrof (invented at No. 9 Park)

1 1/2 oz Fighting Cock Kentucky Bourbon
1 1/2 oz Rothman & Winter Orchard Apricot Liqueur
1/2 oz Gammel Dansk (a type of bitters)

Stir all ingredients well over ice and serve straight up in a heavy-bottomed rocks glass.

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.

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.

Father’s Advice

James Slaby (created for TV Diner cocktail contest)

1 1/2 oz Plymouth gin
3/4 oz Baines pacharin (a Spanish cordial)
3/4 oz fresh lemon juice
1/2 oz light cream
1/2 oz simple syrup
1/2 tsp Regan’s Orange Bitters
8 drops Fee’s Brothers Whiskey Barrel-Aged Bitters
1 fresh, whole egg
Healthy grind of fresh black pepper
1 dried star anise

Pour liquids into shaker half-full of cracked ice. Add egg and fresh pepper. Shake vigorously for 60 seconds. Strain into a well-chilled sour glass or rocks glass. Float star anise on top. James calls this drink a “morning-after tonic.”

Flapper Jane

LUPEC Boston (invented for the 2007 Boston Tea Party)

1 3/4 oz Plymouth gin
1/2 oz fresh lemon juice
3/4 oz Wu Wei tea-infused simple syrup*
dash of Peychaud’s bitters

Shake all ingredients over ice and strain into a cocktail glass.

*Wu Wei tea-infused simple syrup: heat 1 cup sugar, 1 cup water and 1 tbsp Wu Wei tea in a saucepan until all the sugar dissolves. Pour into a container and let cool. Store in fridge.

Flowers for Murphy

Tom Schlesinger-Guidelli (invented for Roaring Twenties party at Boston Athenaeum)

1 1/2 oz London dry gin
3/4 oz simple syrup
3/4 oz fresh lime and grapefruit juice (equal parts)
1/4 oz green Chartreuse

Shake ingredients over ice, strain into a champagne glass and top with bubbly and a small mint leaf.

Foglie Noce

John Gertsen (invented for Roaring Twenties party at Boston Athenaeum)

2 1/2 oz applejack
1 oz Nocino (walnut liqueur)
2 dashes Fee Brother’s Whisky Barrel Aged Bitters

Stir with lump ice, strain into a chilled Old Fashioned glass and finish with oil of orange peel.

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.

Fort Washington Flip

Misty Kalkofen (invented at Green Street)

1 1/2 oz applejack
3/4 oz Benedictine
1/2 oz maple syrup
1 fresh egg

Shake (and shake and shake) and strain into a chilled cocktail glass. Garnish with grated nutmeg.

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.

Heather in Queue

Jackson Cannon (invented at Eastern Standard)

1 1/2 oz gin
3/4 oz Martini and Rossi Bianco vermouth
1/2 oz Bauchant Orange Liqueur
1/4 oz Fernet-Branca

Stir well over ice and serve straight up. Garnish with flamed lemon twist. This cocktail is named for a regular Friday-night customer who was standing “in queue” when Jackson created this drink for her as a replacement for the Hoskins, “as I was running out of the then famous 164-bottle stash of Amer Picon that I picked from a dusty corner of the Martignetti warehouse.”

Hungry Mother #47

Invented at Hungry Mother restaurant

Equal parts:
Laird’s applejack
Aperol
Buffalo Trace Bourbon

Pour ingredients into a rocks glass. Add 1 or 2 very large ice cubes (nearly as big as the glass). Drink slowly.

Irma La Douce

LUPEC Boston (invented for Chartreuse party)

1 1/2 oz Hendrick’s gin
1/2 oz green Chartreuse
1/2 oz fresh cucumber puree (peel and blend cucumber, then pass through a sieve)
1/2 oz fresh lemon juice
1/2 oz grapefruit juice
1/4 oz simple syrup

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a slice of cucumber. (Don’t want to make a puree? If you’re making this cocktail for one or just a few guests, you can just muddle a few slices of peeled cucumber in a shaker.)

Jaguar

Tom Schlesinger-Guidelli (invented at Eastern Standard)

1 1/2 oz blanco tequila
3/4 oz Amer Picon
3/4 oz green Chartreuse
3 dashes Fee Brothers orange bitters

Stir well over ice and strain into cocktail glass. Garnish with flamed orange peel.

Maharaja’s Revenge

Brother Cleve (a new classic with Indian rum)

2 oz Old Monk rum
1 oz apricot brandy
3/4 oz fresh lime juice

Shake with ice and strain into a cocktail glass. Note: Old Monk is an Indian rum with a unique, smoky flavor, so no substitutes.

Maximilian Affair

Misty Kalkofen (adapted by Eric Felten of the WSJ)

1 1/4 oz mezcal (preferably a smoky, single-village mezcal such as Del Maguey)
3/4 oz St. Germain elderflower liqueur
1/2 oz sweet vermouth (preferably Punt e Mes)
1/4 oz fresh lemon juice

Shake with ice and strain into a cocktail glass.

Moto Guzzi

John Gertsen (invented at No. 9 Park)

Equal parts:
Punt e Mes
Booker’s bourbon

Stir gently but thoroughly. Strain into pre-chilled rocks glass without too much fanfare.

Mrs. Jones

Lauren Clark (invented for Mrs. Jones’ wedding, 2007)
Makes 2 cocktails

1 oz gin
1 tsp simple syrup
4 dashes Regan’s orange bitters
2 dashes Peychaud’s bitters
Champagne

Shake first four ingredients over ice and strain into 2 champagne flutes. Top with enough champagne or sparkling wine to make the cocktail light pink. Drop a very thin slice of lemon into each glass.

Ninth Ward

Brother Cleve (invented for Tales of the Cocktail 2008)

1 1/2 oz Bulleit bourbon
1/2 oz St. Germain elderflower liqueur
3/4 oz Fee Brothers falernum syrup
3/4 oz fresh lime juice
2 dashes Peychaud’s bitters

Shake well with ice and strain into a cocktail glass.

Nobody’s Darling

Joy Richard (winner of the 2008 Hendricks Gin Beantown Bartender Battle)

2 oz Hendrick’s Gin
1/2 oz yellow Chartreuse
1 oz angelica root-infused honey
3/4 oz fresh celery juice
1/2 oz fresh lemon juice

Place all ingredients in iced cocktail shaker, shake well and strain into a chilled cocktail glass.

Nonantum

Evan Harrison (invented at the Independent)

2 parts Old Overholt rye
1 part Punt e Mes
1 part Strega
1 dash each Angostura bitters and Regan’s orange bitters

Stir over ice until very cold and strain into a chilled cocktail glass.

Northern Lights

Tom Schlesinger-Guidelli (invented at Craigie on Main)

1 1/2 oz William Grant & Sons Scotch
3/4 oz St. Germain Elderflower Liqueur
1/2 oz Fresh lemon juice
1/4 oz Clear Creek Douglas Fir Eau De Vie
1/4 oz Fresh orange juice
1/4 oz Demerara syrup (1:1 demerara sugar and water)
2 dashes Bittermans ‘Elemakule Tiki Bitters

Shake very well over ice, strain into a cocktail glass, and garnish with a lemon twist. Notes: Find demerara sugar (or sugar in the raw) at specialty stores like Christina’s in Inman Square. Also, S-G is pretty insistent on the brand of scotch: “I think the honeyed nature of Grant & Sons is really beautiful here.”

Passenger Pigeon

Fred Yarm (invented for International Migratory Bird Day, 2008)

2 oz Calvados
1/2 oz pimento dram
1 dash Angostura bitters

Stir with ice and strain into a cocktail glass.

Red Rot Cocktail

Lauren Clark and Misty Kalkofen (invented for Roaring Twenties party at Boston Athenaeum)

1 1/2 oz London dry gin
1/2 oz St. Germain elderflower liqueur
1/2 oz Cherry Heering
1/2 oz fresh lemon juice
Two dashes Peychaud’s bitters

Shake vigorously with ice and strain into a champagne saucer or cocktail glass.

Rhum Cocktail Marilene

Scott Holliday (invented at Chez Henri)

2 oz Barbancourt 8-year 5-Star Reserve Rhum
1/2 lime cut into 4 pieces
1 1/2 tsp sugar (preferably turbinado)
3 strong dashes Angostura bitters

Muddle lime and sugar in a double old-fashioned glass. Fill with ice and add rhum. Shake hard to blend ingredients. Add bitters and stir before serving. The cocktail is Holliday’s “homage to a Haitian painter and poet who introduced me to Rhum Barbancourt back in the day when it had to be hand carried back from Haiti. She made a very traditional daiquiri-like drink that just blew me away in its simplicity and perfection.”

Shiver

Rob Kraemer (invented at Chez Henri)

1 1/2 oz Campari
1/2 oz Eau de Vie of Douglas Fir
1 1/2 oz grapefruit

Shake all ingredients over ice and strain into cocktail glass (straight up or over crushed ice as desired). Garnish with an orange twist.

Sureau Fizz

Ben Sandrof (winner of the 2008 St. Germain mixology contest)

2 oz Beefeater gin
1/2 oz fresh lime juice
1/2 oz fresh lemon juice
1/2 oz simple syrup
1 oz St. Germain
3 drops orange blossom water
1 1/2 oz heavy cream
1 fresh raw egg white
1 oz soda water

Method: Shake all ingredients for 10-12 minutes and pour into a collins glass. Top with soda water. Garnish with orange oil.

Tommy Noble

Invented at the B-Side Lounge (named for the 1920s British boxer)

1 1/4 oz Plymouth Gin
1 1/4 oz Pimm’s No. 1
1/3 oz lemon juice
1/2 oz simple syrup
1 dash housemade aromatic bitters

Shake with ice. Twist orange rind over an empty cocktail glass and rim the edge, strain the ingredients into the glass, and drop the peel in. This recipe was adapted by Deep Ellum and published on the Cocktail Virgin.

Ward Eight

Tom Hussion (Boston’s most famous cocktail, invented at Locke-Ober in 1898)

2 oz rye whiskey (if you can’t find rye, use bourbon)
3/4 oz fresh-squeezed lemon juice
1/2 oz real pomegranate grenadine

Shake all ingredients very well over ice and strain into a chilled cocktail glass. Garnish with orange wheel and cherry if desired.

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.