February 23rd, 2007
Mixing with Moxie
By Scott N. Howe
It’s not quite Coke, it’s not quite root beer, and it’s not quite good. “It” is Moxie, and if you grew up in New England, you’ve no doubt sampled this dark, bitter, medicinal soda — and you probably didn’t like it. To be sure, Moxie is an acquired taste, but a few more folks may acquire it thanks to a new cocktail at Allston’s Deep Ellum. Last night, barman Max Toste turned me on to the Black Water, a new Moxie-based concoction they’ve added to their interesting and ample cocktail menu. (“Moxie,” Max explained, is a Native American word for “black water.” I took his word for it.) The drink is simple: Moxie on the rocks, mixed with rye and garnished with a lemon slice. What you get is, depending on your perspective, a loving update of New England traditions or a Jack and Coke for the highly ironic. Either way, it’s damn tasty, and, at $6 a pop, it’s priced to make even the thriftiest New Englander smile.
Posted in Bitters, Cocktails, Whiskey | 6 Comments »
