Archive for the ‘Cocktails’ Category
May 19th, 2010
It started with a festive gala amid the marble-and-granite splendor of the New York Public Library and ended (for me, at least) with a wee-hours dinner at the 1930s-Eurasian-exotica-inspired Macao Trading Co. In between, I …
- Ate an exquisite smorgasbord at Aquavit with Karlsson’s vodka reps (that’s right, I said vodka) and a bunch of sassy bartenders from L.A. and San Francisco.
- Drank punch at Death & Co. and tequila at the Summit Bar.
- Heard Fritz Maytag of Anchor Brewing and Distilling chronicle his 15-year adventure in craft distilling and sampled his 100-percent-rye Old Potrero whiskies.*
- Enjoyed Laird’s apple brandy cocktails at the “official bar of the Manhattan Cocktail Classic” and met the 230-year-old distillery’s vice president, Lisa Laird Dunn.
- Took detours to McSorley’s Old Ale House and Jimmy’s No. 43 for a few rounds of beer.
- Entered a phone booth at Crif Dog from which I slipped into PDT (Please Don’t Tell) for a Romeo y Julieta, a rich, woody concoction involving Ron Zacapa Centenario rum and tobacco essence.
- Sipped a Mai Tai accompanied by exotica music and the squawking of live parrots at the exclusive (because it’s in somebody’s apartment) Rhum Rhum Room.
- Heard the engaging story of how cocktails migrated from America to Europe circa 1870-1940 (thanks, David Wondrich and Fernando Castellon).
- Checked out a special tasting of new and unusual rums, whiskies, aperitif wines and syrups at wd-50.
- Drank a 1940s-era Scorpion Bowl out of a two-foot-long straw at an Appleton Estate Rum party at the brand-new Painkiller urban tiki bar.
- Clinked vintage cocktail glasses with my writer girlfriends at the new, Victorian-parlor-inspired Raines Law Room.
- Arrived too late to get a cocktail at the Tanqueray 10 party at the Kingswood and was grateful to be handed a glass of Haus Alpenz’ newest import, the aperitivo Cocchi Americano, instead.
So, as you can see, the opportunities for learning, schmoozing, tasting and debauchery at the first official Manhattan Cocktail Classic were slim.
But seriously … this four-day intoxinalia is clearly meant to rival Tales of the Cocktail in New Orleans as a confab for professionals and enthusiasts alike to get acquainted with the latest products, recipes and industry knowledge and to hobnob with the illuminati of the cocktail and spirits world.
One of the advantages the MCC has over Tales is that there are many more serious cocktail bars in New York than in New Orleans, and those bars hold their own seminars in addition to the events taking place in the Astor Center — and in addition to being open during regular business hours. Also, every event featured real glassware, and the vast majority of the cocktails were well made despite being cranked out for thousands of people. The hospitality infrastructure in New York quite simply gets the job done.
The disadvantages of the MCC vs. Tales have to do with all those things about New York that get under people’s skin: the frenetic pace and social jockeying involved in a typical night out, the difficulty of getting into exclusive speakeasy-style bars and, of course, the expense. Tickets to MCC events start at $50 (the gala was $100). Add lodging, cabs and dining out and … whoa. Still, it was a blast.
Tags: Manhattan Cocktail Classic, tiki
Posted in Booze in the news, Cocktails, NYC | 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 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 »
March 1st, 2010
Join drinkboston and four of the Boston bar scene’s rising talents at a cocktail party at Green Street on Sunday, March 14. Boston Bartenders on the Rise will showcase some of the men and women around town who are making a name for themselves with a combination of drink-mixing prowess, hospitality and character.
Each bartender will mix a favorite cocktail and spend some time mingling with the crowd, talking cocktails, spirits, bartending and matters of similar importance. Bios and recipes below. Call Green Street today to make your reservation. Here’s the lowdown:
- Green Street, Sunday, March 14, 7:00 p.m.
- Four cocktails, plus a special welcome punch
- Passed appetizers
- Tickets: $40
- Reservations strongly suggested. Call 617-876-1655.
Carrie Cole of Craigie on Main started working in Boston restaurants when she moved to the Hub from Portland, Oregon, to attend Boston University. She started as a bartender, moved to cooking, became a pastry chef, then returned to the bar. After a stint at Sibling Rivalry, she was scooped up by Craigie on Main, where she is now senior bartender. Her cocktail is the Loose Translation: Scorpion Mezcal, Aperol, Mathilde XO Orange Cognac, pineapple syrup, lime juice, Allspice Dram and Angostura orange bitters. Rocks, splash of ginger.
Evan Harrison of Deep Ellum hails from Sherman, Texas. While studying literature and philosophy at UMASS, he began learning classic cocktails and craft beer as principle bartender at the Independent in Somerville. Late last year, he crossed the river to join the staff at the cocktail/beer bar Deep Ellum in Allston. His cocktail is the Peralta: Old Overholt Rye, Cynar, green Chartreuse, fresh grapefruit juice. Straight up.
Bob McCoy of Eastern Standard grew up in Middleton and started cooking in his uncle’s Malden restaurant when he was in high school. In college, he spent summers tending bar on Block Island, then moved to the Wild Horse Cafe in Beverly. After six years there, Bob was “looking for another opportunity, one that would take my profession to another level, and found it at Eastern Standard.” His cocktail is the Saving Daylight: Plymouth Gin, homemade “golden” vermouth, St. Germain Elderflower Liqueur, Cointreau and homemade bitters. Straight up.
Emily Stanley of Green Street entered the industry as soon as she turned 18 and left her hometown of Westford to study briefly at Suffolk University. She worked at Fire and Ice, Bukowski Tavern in Cambridge, Deep Ellum and Trina’s Starlite Lounge before nabbing her current position as bar manager of Green Street. Along the way, she went to school for esthetics and to be a personal trainer. Her cocktail is the William of Orange: Bols Genever, Benedictine, Punt E Mes, Aperol, orange bitters. Straight up, orange oil.
Appetizers include tuna tartare on tostones, Swedish meatballs and house-made charcuterie among other delights. This is gonna be fun. I’ll publish the full recipes after the event. Hope to see you there!
Tags: Bob McCoy, Carrie Cole, Emily Stanley, Evan Harrison, Green Street
Posted in Bartenders, Cocktails, Events | 4 Comments »
