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.
