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April 9th, 2010
Once upon a time, when adults said, “Let’s get together for drinks,” they meant highballs. Guests would bring a bottle of their preferred hooch to someone’s backyard, and the hosts would provide the tall glasses, ice and mixers — tonic, ginger ale, Squirt. Lots of smoking and guffawing would ensue before everyone drove home tipsy without seat belts.
Contemporary society goes against all that. It not only sensibly condemns the smoking and drunk driving, it sadly also dismisses the most basic form of mixed drink, the highball. We have bazillions of cocktail choices now, and, unlike the highball drinkers of yore, we talk about them endlessly (damn drinks bloggers).
In celebration of World Cocktail Week (May 6-13), let’s re-embrace that simple pleasure of the booze universe. Join drinkboston and Trina’s Starlite Lounge for Bourbon & Gingers, Presbyterians, Gin & Tonics, Moscow Mules and other members of the highball family — all with quality spirits and featuring house-made mixers — and party like it’s 1965. The details:
- Highballs! Hosted by drinkboston and Trina’s Starlite Lounge (3 Beacon St., Somerville)
- Sunday, May 9 (yes, Mother’s Day — bring mom!)
- 7:00 p.m. until last call
- $35 in advance, $40 at the door
- Highballs include bourbon & housemade gingerale, Presbyterian (rye, housemade gingerale, seltzer), gin & Q Tonic, Moscow Mule (vodka, fresh lime, housemade gingerale), Tom Collins (gin, fresh lemon, simple syrup, seltzer) and Calamansi Collins (the Starlite’s own creation with Thai basil-infused gin, calamanzi juice, simple syrup and seltzer).
- Tickets include four highballs, such retro delights as pigs in a blanket, and DJ-spun, highball-appropriate tunes.
- Call the Starlite at 617-576-0006 to purchase your ticket in advance, as there’s a good chance we’ll sell out.
- Wear whatever you like, but anyone who shows up dressed as stylin’ as Dean Martin (or his date) will get extra credit.
Where does the term “highball” come from? Several sources trace it to the Irish expression “ball of malt,” which became Americanized in the late 1800s to “ball of whiskey” — both terms meaning a measure of whiskey. If a saloon patron wanted a longer drink with carbonated water, he asked for a “highball.” Then there’s the “highball” of railroad lingo — a signal, originally a ball hung above the tracks, indicating full speed ahead — that provides a fun double meaning.
Did the scotch highball originate in Boston? This amazing article from the October 22, 1927 edition of the New York Times indicates as much. (Note the characteristic snark toward Boston.) Here’s some intel on William T. Adams, who wrote books for boys under the pen name Oliver Optic, and the Adams House hotel. It seems the NYT was lax in its fact-checking here — the Adams House was established by William T.’s father, not his son.
But wait, this DrinkBoy forum thread appears to contain a quote from a letter to the editor in the October 27, 1927 NYT by famed bartender Patrick Gavin Duffy, who makes a case for having first introduced the scotch highball in New York.
Whatever. All I know is that I’m craving a scotch and soda with a fried oyster on a toothpick. See you on May 9!
Tags: Adams House, Boston history, cocktail history, highballs, Trina's Starlite Lounge
Posted in Events, Whiskey | 7 Comments »
April 2nd, 2010
A few items to wet your whistle this month as springtime alternately entices and enrages us like a temperamental lover…
» Cheap drinks. Thank you, Boston magazine, for this article on where to get bargain cocktails around greater Boston. The list features establishments that sell mixed drinks for as little as $5.75 (for a Sazerac at Grendel’s Den in Harvard Square — formidable!) and no more than $10. Many of Boston’s best bars are included, which brings up a good point. I don’t think any of the “craft” cocktail bars in the city charge more than $12 for a cocktail, and several charge less than that. Yes, $12 is a nice chunk of change, but it’s not exactly $15 or $18 or whatever it is that swank nightclubs and hotel bars charge for the privilege of consuming an underchilled vodka martini on their glamorous premises. Generally, the creed of better cocktail bars has been that if you are forking over $10 or more for a drink, it should contain good ingredients (quality spirits, fresh juice, real grenadine, etc.), have balanced flavors (this usually involves measuring), be properly shaken or stirred, and be served with hospitality.
» Bar rules. Patrick Maguire, the blogger behind I’m Your Server Not Your Servant, has published a handy list of 64 Suggestions for Bar Customers. A couple gems: Rule # 12. “If you’re standing in the bar area, be aware that the folks seated at the bar need space too, particularly if they are eating. It’s annoying for a seated customer to get bumped repeatedly by people standing behind or around them.” Rule # 45. “Don’t ask, Why don’t we get one?, loud enough for everyone to hear when a bartender announces something is on-the-house to someone sitting next to you. There’s a reason why they’re getting a complimentary treat and it’s none of your business.” If Maguire starts circulating photos of habitual offenders like they did in Edwardian England, look out.
» Manhattan Cocktail Classic. For cocktailians, if it’s springtime, it must be World Cocktail Week (May 6-13, 2010). The Museum of the American Cocktail in New Orleans launched the concept practically in tandem with the museum’s founding in 2005. Basically, MOTAC encourages bars and cocktail enthusiasts to throw a collective, worldwide party in celebration of one of our nation’s greatest inventions. As it tends to do, Manhattan has gone whole hog in this endeavor with the Manhattan Cocktail Classic, which launched in pilot mode last October and is debuting as a full-blown event May 14-18. If you’re planning on going, get your tickets now, as they are expected to sell out quickly. Meanwhile, drinkboston has a little World Cocktail Week party of its own in the works, so stay tuned.
» 19th century pub crawl. I have to admit I’m a bit ruffled that a group of New Yorkers, of all things, has organized a 19th century pub crawl in Boston, of all places. But hey, history is history and drinking is drinking. The crawl, led by the New York Nineteenth Century Society, begins at 5:30 p.m. on Saturday, April 10. It starts and ends with 19th-century cocktails at Eastern Standard and Drink, respectively, and in between hits the Red Hat Café, Union Oyster House and Bell in Hand Tavern. The promo says, “Appropriate nineteenth century attire is encouraged, but by no means required.” Phew, ’cause I think I left my whalebone corset in a cab after drinking too much Fish House Punch.
» It’s official. We exist. Wow, this must be the NYC edition of Nips. The Village Voice has deemed Boston’s cocktail scene “not far behind” New York’s, praising us for our lack of “handlebar mustache and speakeasy aesthetic.” Um … thanks. The bars Drink, Eastern Standard and Craigie on Main and the cocktail supply shop the Boston Shaker all get mentions. Congrats to all!
Tags: 19th century, bargains, Manhattan Cocktail Classic, New York, Village Voice, World Cocktail Week
Posted in Boston bars, Cocktails, Nips | 4 Comments »
March 31st, 2010
The nightlife and entertainment site Joonbug, Boston edition was good enough to send one of its writers, Ivy Brown, to the Bartenders on the Rise event a few weeks ago. It was Brown’s first drinkboston event and first visit to Green Street, and she has a fresh, thorough take on things that is most welcome. Her heartfelt writeup reflects the quality time she spent talking to each of the four featured bartenders and sampling their cocktails. She begins:
“It was instantly clear that the guest bartenders were actually more like co-hosts, as each one seemed to have a hand in every aspect of the party. As the talent popped back and forth from behind the bar, mingled with the crowd, and happily saw to the distribution of welcome punch, it was clear that this was not simply a crew of folks who happened to make a decent drink, but rather a group of people who had genuine love for what they do.”
Cheers to that.
Tags: cocktail events, Joonbug
Posted in drinkboston in the news | 4 Comments »
March 24th, 2010
My grandfather is 89 and drinks Manhattans. Upon first sip, he often utters one of his favorite expressions: “Hot damn.” He is a natural flirt — he actually gets away with addressing one of the walker-clutching ladies at his nursing home Lightnin’ — and the Manhattans he mixes in his apartment help him in that endeavor. One of his favorite stories is how a female resident approached his doorway one day as he was watching the Red Sox and drinking his favorite cocktail.
“What’re you drinking?” she said.
“Cranberry juice.”
“Don’t smell like it.”
“I’ll be right back,” he said, returning with a Manhattan for her as she settled in to watch the game.
This Christmas, my brother bought our grandfather a bottle of boutique rye whiskey — Rye 1, which, ironically enough, I have described as “not your grandfather’s whiskey” — and some sweet vermouth. I went into the kitchen to make him his drink as requested: 2 parts whiskey, 1 part vermouth, over ice. (The old man doesn’t bother with cherries or twists.) He was taken aback when he tried it, thinking I had made it too strong. Nope, 2 to 1, like you asked, I said. But then — of course! — he asked if the Rye 1 was stronger than the average whiskey. Yeah, it is, I said, remembering that my grandfather, like most of the drinking public, is used to lighter Canadian whiskies in his drinks. It’s a legacy of Prohibition and WWII that, in most places still, when you call for whiskey that’s not bourbon or scotch, you get Canadian Club or V.O. or the like.
Not that he doesn’t like the stronger, and stronger-flavored, straight rye. In fact, he seems to have developed a taste for it. I imagine the ladies will, too, soon enough.
* * *
When the 21-year-old son of a good friend told me he drank Manhattans, I was surprised. “Well … SoCo Manhattans,” he admitted, vaguely understanding the gaucheness of such a drink preference. (Hey, we’ve all been there.) Luckily, though, we were at Eastern Standard, and I was in charge. We started with a Frisco, one of my fave gateway drinks to whiskey, then moved to a Whiskey Smash.
Meanwhile, I convinced his friend and fellow classmate at Northeastern to try a Pisco Sour. “It has egg in it?” she balked. “Don’t be afraid,” I said, explaining that it would do for her drink what meringue does for lemon pie. The coup de grace was when our bartender, Hugh, handed her a teaspoon so she could scrape the fluffy, lemony, pisco-infused egg white from the bottom of the glass. It’s fun to watch young drinkers when they try a cocktail that makes them Get It. Today’s 21-year-olds don’t know how good they have it coming of age during the Cocktail Revival. I was well into adulthood before I experienced these sorts of mixtures. Then again, my grandfather, born during Prohibition, has missed them entirely. Can you imagine?
Tags: 21, grandfather, Manhattan cocktail, old drinkers, young drinkers
Posted in Cocktails, Whiskey | 16 Comments »
March 17th, 2010
As we witnessed Sunday night, all that Boston imbibers need to lure them out of the house when it’s raining sideways is the promise of a well-made cocktail and a good party. I applaud our hardiness — not to mention the emerging bar talent that made the evening possible.
Green Street, the venue and co-host for Boston Bartenders on the Rise, made the savvy decision of removing all the tables and chairs from the dining room to accommodate the sell-out crowd. We were warmly welcomed with a beer cocktail by Green Street proprietor Dylan Black called De Stella Nova: Pretty Things Jack D’Or Belgian-style farmhouse ale, 2 dashes of orange bitters and a candied citrus star flavored with coriander.
We then moved on to the four original cocktails created for the occasion by our featured talent (recipes and creators listed below in serving order). I circled the place again and again to say hello to everyone while sneaking the occasional fried oyster, chicken rillette, grilled shrimp on a skewer, or juicy slider (thank you for the lovely apps, chef Greg Reeves!).
Many, many thanks to those who traveled both near and far to join in on some drinkboston-style fun. Thanks also to Sean Frederick for the photos and the entire smooth-operating Green Street staff. Let’s do it again soon!
Loose Translation
Carrie Cole, Craigie on Main
1 1/4 oz Scorpion mezcal
3/4 oz Aperol
1/2 oz Mathilde XO orange cognac
1/2 oz pineapple syrup
1/2 oz lime juice
Pinch kosher salt
Dash Allspice Dram
Quick shake over ice, pour entire contents into a highball glass, and top with a splash of ginger ale. Drinkboston: We need something fruity on the menu. Carrie: I’m thinking of using mezcal. Result: a loose, tiki-inspired translation.
Peralta
Evan Harrison, Deep Ellum
1 1/2 oz Old Overholt rye
1/2 oz Cynar
1/2 oz green Chartreuse
1/2 oz fresh grapefruit juice
Dash grapefruit bitters, Deep Ellum orange bitters
Shake over ice and serve straight up with grapefruit peel garnish. Inspired by skateboarding legend Stacy Peralta.
Saving Daylight
Bob McCoy, Eastern Standard
2 oz Plymouth gin
1 oz McCoy’s homemade golden vermouth
1/4 oz St. Germain
1/8 oz Cointreau
Dash McCoy’s aromatic bitters
Stir over ice, strain into a cocktail glass, and garnish with orange peel. Sip as winter turns to spring.
William of Orange
Emily Stanley, Green Street
1 1/2 oz Bols genever
1/2 oz Benedictine
1/2 oz Punt E Mes
1/2 oz Aperol
Dash orange bitters
Stir over ice and serve down (i.e. strain into a rocks glass). Named for the English king who ushered in the era when Dutch genever became English gin.
Tags: Bob McCoy, Carrie Cole, Dylan Black, Emily Stanley, Evan Harrison, Green Street, mixology
Posted in Bartenders, Beer, Boston bars, Cocktails, Events, Gin, Whiskey | 4 Comments »
