Results tagged “cocktails”

       

We know for a fact that many of you wanted to go to Lord Hobo when it opened last night but did not make it past the massive line. Bostonist went on your behalf. Behold, our findings.

                                          

We sipped Painkillers (active ingredient: Pusser's Rum) and double-fisted Ken-Tikis, and admired fezzes.

Chuck Bass has opened a speakeasy (on television). Is the speakeasy is over (for real)?

Tiki, with its "exotic" beverages and fashions, is how the 1950s imagined the faraway tropics and, back in the day, Bostonians seeking to escape the onslaught of wintry mix patronized "Polynesian" establishments serving up high-proof tropical fantasy. Bostonist talked to president Hanky Panky and spokesbroad Pink Lady about their annual charity shindig.

When life gives you beer cartons, make beer carton libraries.

Bostonist had heard all sorts of things blamed for the shortage of this cocktail staple: bottling mishaps, distribution issues, politics, and, shaking a fist in the direction of Brooklyn, the recent fad of formulating beverages that contain whole ounces of bitters per serving.

We were already wary of the suffix -tini, and now it's been combined with Twitter.

Have you ever mistaken a sommelier for a pro wrestler?

A British study says kids should learn to drink with their parents, because moderate alcohol consumption in a family setting involves less "regretted sex." [BBC]

              

Gin distiller Desmond Payne is responsible for Beefeater and its fancy new offspring Beefeater 24. How told us how tea got in his gin, confesses a love of the Negroni, and makes us want "Monday Gin."

Legal Sea Foods, the Boston-based chain restaurant, never gets much love in the snobby circles of Boston's food cognoscenti, so this might come as terrible news to them. Patrick Sullivan, the mastermind behind the B-Side Lounge and one of the prime movers behind Boston's classic cocktail revival, has been hired to oversee Legal's cocktail menu. He's starting at the new Legal Harborside, but we hope that his cocktail menu will filter down to Legal's Test Kitchen, our favorite guilty pleasure during the inevitable flight delays at Logan Airport. [Grub Street]

            

At the dawn of mixology, genever wasn’t just “Holland gin,” un-dried and un-Londoned, but simply “gin.” Its resurgence is, thus, a boon to the cocktail history nerd, the moustache-rocking bartender, and the lay drinker who enjoys the fruits of the former’s labors.

Last night, the mixologists at Drink (348 Congress St., in Fort Point) composed an ode to the late Michael Jackson in the form of a punch. Lemon Hart 151, Batavia arrack, Coke (they didn't have Pepsi on hand, John Gertsen told us), lime, and sugar* were combined and set on fire to make the Jackson 5. The name of the beverage played on the etymology of the word "punch," allegedly the half-English bastard of the Hindi word for "five."

We've seen the dinosaurs of our city, aging restaurants like Great Bay, Aujourd'hui and Icarus, go down this week, felled by the figurative dust cloud of the recent recession. Great Bay closed its doors this weekend; Aujourd'hui, in the Four Seasons, will become a private function room later this month; Icarus will close on July 1. All have cited the economy as a major factor in their decision.

   

On May 17, 2004, marriage licenses were granted to same-sex couples in Massachusetts for the first time. Though a few johnny-come-latelys have followed suit, civilization has yet to collapse (global financial crises notwithstanding). Bostonist would like to propose a toast. Or several.

A hundred of North America's finest bartenders spent a weekend on top of a mountain with all the 'gnac-based liqueur they could drink, and Misty has lived to tell the tale.

    

The bartenders at Drink, in South Boston, are friendly enough that they have indulged, on several occasions, Bostonist and our entourage when we posed a series of "garnish challenges," wholly unreasonable demands to match a cocktail to something outlandish or much less classy than their usual Luxardo cherries or Cynar ice cubes. Circus Peanuts or beef jerky, for example.

Free!

It's official: the Boston food industry crowd is in love with Craigie on Main, the newly expanded venture of Cambridge chef Tony Maws (formerly of Craigie Street Bistro). On a recent visit to the new space, this Bostonist spotted employees from Green Street, Eastern Standard, Dante and Drink bellying up to the bar. Here, wunderkind Tom Schlesinger-Guidelli, recently of Eastern Standard himself, was mixing up rye cocktails and housemade vermouths to rival any served at these other temples of mixology.

Ah, Valentine’s Day. So much on the line for the hopeless romantic looking to impress a date. Screw it up, and you’re toast. Luckily for you, Bostonist comes with a bit of cocktail advice today. Our two favorite drinks from the Don Julio event at Masa will knock the chill out of a February night and give you brownie points for doing something completely different. You can thank us tomorrow.

Daniel Lanigan, owner of Amherst beer haven the Moan and Dove, announced yesterday that he has bought the B-Side Lounge in Cambridge and will be reopening it soon. He adds that "the bar will continue to have a fantastic cocktail list [and] I will also try to add a world class beer list." The B-Side announced its bankruptcy in December after closing in November. The B-Side is widely considered to be Patient Zero in the epidemic of expensive, classic cocktails in the Boston drinking scene.

To go with your $100 sandwich, the robots with tits at Svedka present the 700 Billion Dollar Martini:

In 1918, William Jennings Bryan predicted that "ten years from now, hundreds of thousands of men who voted against us and struggled to keep the saloon, will go down on their knees and thank God they were overwhelmed at the ballot-box and this temptation far removed from them."

Friday, November 21, 7-11 pm, $45

This is the weekend of "The Game," which guarantees that the bars of Cambridge will be clogged with "Teh Douche." Bostonist is researching the thematically-correct home-drinking alternatives:

       

This Bostonist owns many a compact, black and white volume of cocktail recipes, with small type and bare diagrams. Mixologist, booze consultant, and Museum of the American Cocktail founder Dale DeGroff's new book is, by contrast, a large, typographically lush (and generally lush) book of cocktail recipes with near-pornographic photography of perfect drinks, shivering in their garnishes. The Essential Cocktail is lovely, and, if we learned anything from its launch party at Drink on Monday night, you should take its commands seriously, including its injunction to flame those orange peels.

In the annals of mixology, one of Boston's best-known contributions to the recipe books is our very own traditional beverage of traditional election fraud: the Ward Eight. Created by some clever bartender at Locke-Ober, it was used to toast the victory of Martin Lomasney, a Democrat known as the "Boston Mahatma," in his 1898 state senate run, the night before the election.

LUPEC Boston, the local chapter of that august sisterhood Ladies United for the Preservation of Endangered Cocktails, celebrates the second edition of their Little Black Book of Cocktails tonight at Grand. (Further details here—there will be punch!) The book features Matt Demers's photography, which makes Boston's most attractive bartenders and cocktail enthusiasts look like Louise Brooks, pearls and all. The book's proceeds will benefit the New England Shelter for Homeless Veterans’ Women’s Unit.

On a Friday night, after finding the Franklin completely full, we strolled down to the South End Buttery, which recently began serving dinner in addition to their breakfast goodies. The Buttery beckoned with open tables in back and candlelit two-tops outside on the sidewalk, so we thought we'd try the new menu. We settled in towards the back at a high table, and our bouncy waitress was quick to hand out the paper menus, which now feature a wide array of cocktails, wines, salads, entrees and of course, tasty-sounding desserts.