Boston cocktails – new

Here’s a list of new cocktails that either originated in Boston or have ‘Boston’ in their name. This list is a work in progress. As soon as I get wind of a newly invented Boston cocktail whose recipe is worth writing down, I’ll add it on.

Can-Can
From the Boston chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails)

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 flute. Top with sparkling wine.

Copenhagen
From Ben Sandrof of 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.

Flapper Jane
From LUPEC Boston

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
From Tom Schlesinger-Guidelli of Eastern Standard

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.

Foglia Noce (Walnut Leaves)
From John Gertsen of No. 9 Park

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 Washington Flip
From Misty Kalkofen of 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.

Irma La Douce
From LUPEC Boston

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
From Tom Schlesinger-Guidelli of 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
From Brother Cleve

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.

Moto Guzzi
From John Gertsen of 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.

Ninth Ward
From Brother Cleve

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.

Red Rot Cocktail
From Misty Kalkofen of Green Street and Lauren Clark of drinkboston

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.

Shiver
From Rob Kraemer of 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.