Archive for the ‘Events’ Category
September 24th, 2007
As a member of the Boston drinking community who’s making every effort to repopularize vintage cocktails, it’s only natural that I fell in with a group proclaiming its dedication to “breeding, raising, and releasing nearly extinct drinks into the wild.” The group is the Boston chapter of LUPEC, or Ladies United for the Preservation of Endangered Cocktails. A group of boozin’ broads (yes, “broad” is how LUPEC members refer to one another) in Pittsburgh founded LUPEC in 2001, and there are now chapters in Denver, New York, Philadelphia and Phoenix, in addition to Boston.
The history of cocktails and the stories of our forebroads who sipped them are only part of the LUPEC Boston mission. The other part is raising funds for organizations that benefit Boston-area women. The LUPEC Boston Tea Party, a coed, 1920s speakeasy-inspired event, will benefit Jane Doe Inc. in recognition of Domestic Violence Awareness Month (October). The October 7th party takes place on the Boston Sailing Center’s permanently docked Louisiana riverboat at Lewis Wharf in the North End from 7-11 p.m. For your $50 ticket, you’ll get cocktails (served in teacups — shhh, don’t tell the cops), hors d’oeuvres from top Boston-area restaurants, live music, dancing, entry to raffles and a chance to wear those vintage cocktail party clothes you bought at the Garment District. The LUPEC Boston Tea Party only has room for 100 guys and dolls, so purchase your tickets now (in person, in cash — hey, it’s a speakeasy) at either Green Street in Cambridge (280 Green St.) or Toro in the South End (1704 Washington St.).
Posted in Events | No Comments »
August 21st, 2007
I’m guessing that when the monks of the Order of Chartreuse created their “liqueur of health” in 1737 they never imagined that, three centuries later, mixed-drink enthusiasts in the New World would gather at a Chartreuse cocktail party thrown by a group of debauched dames called Ladies United for the Preservation of Endangered Cocktails.
That’s precisely what went down at Green Street in Cambridge last night. Drinkboston.com joined the Boston chapter of LUPEC to celebrate the herbaceous Chartreuse liqueur and the evocative elixirs that result when you mix it with, oh, gin and cucumbers. We served up two old-school Chartreuse cocktails and two new-school Chartreuse cocktails (see recipes below) while a monkishly robed local bartender and drinks historian bestowed his knowledge and blessings on those gathered.
Misty Kalkofen, Green Street bar manager and president of LUPEC Boston, and her fellow Ladies (who all go by aliases that are names of drinks) created two new cocktails specifically for the event. One of them, the Irma La Douce, was a winner in Salon.com’s recent cocktail contest. It and the other featured cocktails were shaken to perfection by the Ladies and were damn tasty. Proceeds from the event got LUPEC started on its mission to throw co-ed cocktail events that raise funds for local women’s charities. Check the LUPEC blog in the coming weeks for information about an event in October.
The Can Can (created by LUPEC Boston)
5 sour cherries
1 oz yellow Chartreuse
.25 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. This drink’s name is inspired by its peppery kick.
The Irma La Douce (created by LUPEC Boston)
1.5 oz Hendrick’s gin
.5 oz green Chartreuse
.5 oz fresh cucumber puree (peel and blend cucumber, then pass through a sieve)
.5 oz fresh lemon juice
.5 oz grapefruit juice
.25 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.) A green French liqueur + a movie in which Shirley MacLaine plays a Parisian prostitute dressed in bright green stockings = a drink called the Irma La Douce.
The Champs-Elysees
1.5 oz brandy
.75 oz yellow Chartreuse
.75 oz fresh lemon juice
1 dash bitters
Shake all ingredients with ice and strain into a chilled cocktail glass. This vintage drink is on the regular cocktail menu at the B-Side Lounge.
The Scoff Law
1 oz rye whiskey
1 oz dry vermouth
.75 oz fresh lemon juice
.75 oz green Chartreuse
2 dashes orange bitters
Shake all ingredients with ice and strain into a chilled cocktail glass. This drink, according to Ted Haigh’s book Vintage Spirits & Forgotten Cocktails, was invented at Harry’s New York Bar in Paris and “hilariously baited Prohibition sensibilities (the term originally referred specifically to a frequenter of speakeasies and general flouter of the National Prohibition Act).” Another version of the Scoff Law calls for real pomegranate grenadine instead of Chartreuse. Both cocktails are terrific.
Posted in Cocktails, Events, Liqueur | 5 Comments »
August 2nd, 2007
Drinkboston.com will join boozy forces with the recently founded Boston chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) on Sunday, August 19 to host Chartreuse Cocktails at Green Street in Cambridge. The event starts at 7:00 p.m. (More on LUPEC Boston below.)
Chartreuse, the brilliant green, 110-proof spirit made by Carthusian monks in France and flavored with 130 herbs and other botanicals, is perhaps the noblest of liqueurs. If you’ve had Chartreuse, you know that nothing else tastes quite like it. How do you even begin to describe its bright, herbal complexity? You don’t. You just mix it into a cocktail and admire the distinctive result. At the Green Street event, you’ll taste cocktails made with green Chartreuse, described above, and its sibling, yellow Chartreuse.
On the menu: Two classic Chartreuse cocktails and two new-school Chartreuse cocktails, the latter created exclusively for this event by members of LUPEC Boston. Passed appetizers with fresh, in-season ingredients will accompany the drinks. But wait, there’s more:
- LUPEC Boston members will mix, pour, and discuss Chartreuse cocktails.
- A special guest bartender will, in the guise of a Carthusian monk, be on hand to discuss the history and ingredients of this storied liqueur.
- An additional menu of Chartreuse cocktails will be available for purchase at the bar.
- Ticket price is $35/person including 4 Chartreuse cocktails and passed appetizers.
LUPEC Boston is a classic cocktail society dedicated to “breeding, raising, and releasing nearly extinct drinks into the wild” (a.k.a. Boston-area bars and restaurants.) Founded in February 2007 by Misty Kalkofen of Green Street and 10 fellow cocktail enthusiasts (including moi), LUPEC Boston is the city’s first and only female-oriented cocktail society. The ladies of LUPEC Boston meet once a month to sample delicious cocktails from a bygone era, and learn about the important and nearly forgotten forebroads who sipped them. They also work to improve the lives of Boston-area women, and proceeds from their upcoming events will benefit local women’s charities.
Proceeds from Chartreuse Cocktails at Green Street will benefit LUPEC Boston and the fundraising events they are ramping up for this fall.
Reserve tickets in advance by calling Green Street at 617-876-1655 or emailing LUPEC Boston at lupecboston “at” gmail “dot” com. Or purchase tickets by visiting Green Street at 280 Green St., Cambridge, MA. See ya there!
Posted in Cocktails, Events, Liqueur | 10 Comments »
July 27th, 2007
Wow. As we say in New England, that was wicked awesome. The last time I was in New Orleans, I was a dumb college kid hanging out on Bourbon St. drinking Hurricanes with the rest of the tourists. Fast-forward many years to Tales of the Cocktail 2007, where I attended seminars on vermouth and pimento dram and drank Pimm’s Cups at the honorable Napoleon House. The older, wiser me had a much better time.
If drinking cocktails for breakfast, lunch and dinner, then going out at night for more cocktails, is your idea of heaven, this is the event — and the town — for you. At a 10 a.m. session on applejack, we were served a Golden Dawn, a Jack Rose and a Wicked Kiss (a Widow’s Kiss with the addition of rye whiskey). Haigh (Vintage Spirits and Forgotten Cocktails), Gary Regan (The Joy of Mixology, Regan’s Orange Bitters), and Chad Solomon and Christy Pope (Cuff & Buttons) presided over the seminar with an unofficial fifth panelist: Lisa Laird of the Laird family. Yes, that Laird family, the ones who have produced Laird’s Applejack since the 1700s and who had George Washington over for dinner before the Battle of Monmouth. The cocktails were made with bonded Applejack, which is distilled with 100-percent apples (no grain neutral spirits) and aged for four years — and which, as far as I know, cannot be had in the Boston area. Too bad.
At Prohibition’s Shadow, which featured Haigh, David Wondrich, Robert Hess (drinkboy.com) and John Hall (distiller of Forty Creek Canadian whiskey), we sipped samples of Forty Creek, a blend of rye, corn and barley whiskies, all distilled separately then blended. That stuff was righteously smooth and had flavors of an old ale, like Thomas Hardy’s. Why Canadian whiskey? Well, where do you think speakeasies got their whiskey during Prohibition? The session itself turned into a bit of a speakeasy when John Myers, bartender, cocktail historian and author of the Thirstin’ Howl, suddenly pulled a bottle of Fernet out of his bag and began dispensing shots. Perfectly appropriate at this sort of convention.
Cocktails and the Blogosphere, another 10 a.m. session (oh, my head!) involved Fancy Free and Police Gazette cocktails by way of illustrating how obscure drinks get re-discovered and popularized through blogs. Full of whiskey and bitters, these are two libations that’ll set the vintage-cocktail enthusiast’s heart aflutter. Paul Clark (Cocktail Chronicles), Chuck Taggart (Gumbo Pages), Darcy O’Neil (The Art of Drink) and Rick Stutz (Kaiser Penguin) presided. The session’s money quote (by Paul, I think): “At the 10th anniversary of Tales of the Cocktail, we’ll be talking about the recently launched 100,000th drink blog.”
The money quote from the session simply titled Vermouth (with Haigh and Martin Doudoroff, the geniuses behind cocktaildb.com) came from Haigh just as we started: “It’s 11:30 in the morning, and you guys are at a session on vermouth? Get a life!” We sipped a Marconi Wireless (speaking of bloggers rediscovering old drinks) and a Rose and learned that it’s really hard to get information from vermouth producers (Martini & Rossi, Noilly Prat, etc.) on the spices they use to turn red or white wine into a classic cocktail ingredient. One of the panelists did manage to get hold of some info, and she recited a list of ingredients used in M&R and NP, but I was way beyond note taking at that point.
The Lost Ingredients session was a trip. I had never even heard of pimento dram or Batavia arrack, much less tasted them, before that day. The session was basically a live interpretation of “Gone but Not Forgotten,” the article Clarke wrote for the current issue of Imbibe. I urge any cocktail enthusiast to pick up that issue, because Clarke’s article includes info (and some recipes) on some of the amazing, re-emerging spirits we sampled at Lost Ingredients, including: pimento dram, a rum-based, allspice-flavored liqueur rarely found outside Jamaica — we sampled Taggart’s homemade version; Batavia arrack, a sugar cane- and fermented rice-based spirit produced in Java (formerly the Dutch colony of Batavia) and the basis of Swedish punsch; and falernum, a low-alcohol syrup flavored with limes, ginger, almonds and clove and a key ingredient in many tiki drinks. Read more about the Lost Ingredients session here.
Finally, Sunday brunch: absinthe with a little sugar. I walked into that session a little late, and when I entered the room … wow, the licorice perfume enveloped me, a sensory experience I’ll never forget. Chemist and absinthe expert Ted Breaux gave a comprehensive presentation about absinthe history, myth and legal status, which is apparently still kind of fuzzy in the U.S. He devised the recipe for the new, legal-in-the-U.S. absinthe Lucid, which contains wormwood but only a barely measurable amount of wormwood’s active and feared ingredient, thujone. Anyhoo… somehow we were drinking real Swiss and French absinthe (the latter produced from a recipe of Breaux’s) in the traditional way, by very slowly letting ice water drip into the glass until the liquid became cloudy. This stuff was strong — over 130 proof! I don’t think absinthe should be banned, but I’m not sure if I recommend it as the first meal of the day.
In my next post, I’ll provide some snapshots of what happened outside of the Tales of the Cocktail sessions.
Posted in Absinthe, Applejack, Cocktails, Events, New Orleans, Vermouth, Whiskey | 6 Comments »
March 8th, 2007
Thanks to all you pisco-loving fools who ventured out into the arctic air last night to join drinkboston.com at the Alchemist Lounge for pisco cocktails and Peruvian dance beats. There was a whole lotta shakin’ goin’ on behind the bar as John Byrd and Nicky Poirier whipped up nine(!) different drinks using pisco from Macchu Pisco, a small producer of the grape-based spirit. My fave mixtures were the nicely sweet-n-sour Peruvian Americano (pisco, apple liquor, falernum, lemon), the elegant and refreshing Cucumber Pisco Martini (pisco, cucumbers, simple syrup), and the Pisco Punch (see recipe below), which was as soft and sweet as a spring breeze — something we all longed for last night.
Thanks to DJ Brother Cleve for the excellent tunes and to Alchemist owners Relena Erskine and Lyndon Fuller for offering up their lounge as the evening’s venue. If you want to get on the mailing list for drinkboston.com events, email drinkboston (at) comcast (dot) net.
The Pisco Punch recipe, direct from John Byrd: “We took 2 bottles of pisco, 1 can of pineapple juice, .25c of simple syrup, 1 whole pineapple chopped and one big splash of falernum. We let it sit for 4 hours and shook [each serving] up with an egg white. After the party we added grape halves & some very inexpensive California champagne, and that was very good!” Served in a double rocks glass over ice.
Posted in Events, Pisco | 6 Comments »
