Archive for the ‘Rum’ Category
September 25th, 2006
I ordered Mai Tais at two different places this week: first at Eastern Standard (Kenmore Sq.), then at Peking Tom’s (Chauncy St. near Downtown Crossing). A Mai Tai would be just another sweet rum punch if not for two mysterious ingredients: Orgeat and falernum. What and what? you ask. Read on.
The milky-colored orgeat (pronounced OR-zha) is a “generic syrup of almonds, orange flower water and sometimes barley water often used in tropical and other cocktails,” according to the Cocktail Database. You may have seen orgeat at one of those coffee houses where they mix flavored syrups with soda water. The database describes falernum as a non- or lightly alcoholic sugar syrup with a “subtle sweet/tart/spicy character” and “used almost exclusively in rum-based tropical drinks.” These ingredients elevate the Mai Tai — otherwise made of light and dark rum, lime juice, orange curacao and grenadine — from a drink for girly-girls to a drink you’d buy for the Girl from Ipanema.
Both bars serve the Sweet Tart-pink cocktail on ice in the traditional double rocks glass. The Peking Tom’s Mai Tai ($7) was yummy, but Eastern Standard’s ($10) was better. I suspect that the former omits the falernum, as that ingredient is hard to find and usually must be mail-ordered. Eastern Standard mail-orders several hard-to-find ingredients, like orange bitters. Its Mai Tai wasn’t as sweet as Peking Tom’s, but it had more going on, including a candy note that reminded me of Smarties.
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June 20th, 2006
It seems like Mimosas and Bloody Marys have been the only drinks available at brunch since about one million years B.C. That’s quite a rut. Even during a recent visit to the cocktail mecca the B-Side Lounge, these libations were all that our server could suggest as boozy accompaniment to our eggs and bacon. After downing a perfectly servicable Bloody, I asked for the cocktail menu. There had to be something different, but still brunch-y, there. Something with, let’s see, fresh-squeezed juice, but less sweet and more bracing than a Mimosa. A new item on the menu caught my eye: the Stork Club – dry gin, lime juice, orange juice, triple sec and Angostura bitters. Now that sounded liked the perfect brunch drink. I ordered one, took a sip. It was the perfect brunch drink! It had sunny citrus juices, plus a little extra orange flavor and sweetness from the triple sec. But the gin and bitters added a pleasant sting, like the flirtatious face-slaps in that old commercial for Skin Bracer aftershave. Unfortunately, most of the bleary-eyed brunch-goers at B-Side aren’t likely to have the acumen to examine a long list of cocktails and select an unknown, unproven one to start their afternoon. They need helpful suggestions from someone they trust, i.e. their bartender. That’s where a menu of new and interesting, but brunch-worthy, cocktails would come in handy. Let’s put the Stork Club at the top of that list.
If you want to see a menu of brunch cocktails that goes way beyond Bloodys and Mimosas, check out Eastern Standard‘s. They can take the credit for popularizing the Hemingway, or La Floridita, Daiquiri as a brunch drink in Boston. The thing that makes it a great brunch drink is that the bartenders serve the mixture of white rum, maraschino liqueur, lime juice and simple syrup over crushed ice, creating a refreshing, adult sno-cone. (If you’ve never had a Hemingway Daiquiri, note that it is hardly sweet at all, which makes sense when you learn that maraschino liqueur is the opposite of the liquid in the jar of cherries: clear and only semi-sweet.) Try this drink — you might find it more pleasant than sucking spiked tomato juice through a straw clogged with horseradish and peppercorns.
Posted in Boston bars, Brunch, Cocktails, Gin, Rum | No Comments »
June 7th, 2006
Eastern Standard’s cocktail menu just keeps getting bigger and better. It now takes up a whole page and is divided into categories like Standards (which are actually newly invented drinks like The Rat — Fernet Branca and Coke, named after the beloved rock-and-cheap-beer joint that used to occupy ES’ spot on Comm Ave.), Coolers, and other categories based on the drinker’s mood or mealtime plans. One recently added classic cocktail is the Periodista (aka “journalist”): Myer’s dark rum, fresh lime juice, Marie Brizard Apry (apricot liqueur), and a dash of orange liqueur, perfectly chilled and served in a gorgeous, delicate, rounded cocktail glass. This is a drink that can class up any summer afternoon, transforming you from just another pale-legged Sox fan snacking on cod cakes before the game to a bon vivant in cool linen waiting for a beautiful, suntanned stranger to step through the door.
B-Side Lounge in Cambridge also does a nice version of this drink, and they get credit for being perhaps the first bar in greater Boston to serve this cocktail in modern times (as in post-1963).
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