January 31, 2015

Bacon & Bourbon Brunch at Anthem

January 31, 2015

I don’t have any hard data to back this up, but I think I can say with confidence that no meat product is celebrated as frequently, as fervently, or as lustily as bacon. There are websites and blogs devoted to bacon. A very quick web search reveals that at least half the states in the union have hosted a bacon festival within their borders in the past year. Put the words “bacon-infused” in front of anything, whether it’s a spirit, a food item, or just a glass of water, and people will order it, gleefully, no questions asked. You want to see a vegetarian sweat? Fry up some bacon. Even vegans gotta shout. Bacon’s hype is richly deserved. This simplest and least healthy of meats adds a dose of awesomeness to everything it touches. Put a few rashers of bacon next to a plate of eggs, and you have the most iconic of breakfast dishes. Toss a few slices on an otherwise average burger and suddenly that burger becomes extraordinary. Wrap some scallops up in bacon and watch the most mild-mannered of party guests jockey for position in front of a platter of hors d’oeuvres.

And if you combine bacon with bourbon and create an entire brunch menu focused on those two hallowed ingredients, I will head into Boston early on a snowy Sunday morning and stand outside your door, shaking with anticipation until you let me in.

That’s pretty much the way things went down last weekend at Anthem Kitchen + Bar.

Anthem’s Bacon & Bourbon Brunch was nothing less than a meditation on the glory of being alive. The menu was a bacon and bourbon lover’s dream, featuring mouthwatering items such as French toast with bacon and bourbon-infused maple syrup, and lobster eggs benedict with a pancetta hollandaise sauce. Something like “bacon and eggs,” by comparison, might sound a little humdrum. Not so. This didn’t feature “bacon” in the conventional sense, but something arguably better – bourbon maple pork belly, along with a heaping pile of cheesy grits. The pork belly was absolutely out of this world – melt-in-your-mouth tender, bursting with the richest, sweetest, smokiest flavor imaginable. I could seriously have eaten this until my arteries put up a “not a thruway” sign.

The bacon and apple Monte Cristo was loaded with house-roasted turkey and topped with bourbon bacon jam (!!), granny smith apples, and cheddar cheese, served on French toast with maple syrup on the side. This was a great big sandwich with a splendid combination of flavors. The apple slices added a crisp texture that contrasted with the soft, warm French toast.

And just as bourbon infused the food menu, bacon found its way into nearly all the cocktails.

If there’s an hour of the day that’s too early to drink an Old Fashioned, then I’d rather sleep right through it. But it’s hard to argue that the Bacon Old Fashioned, made with bacon-infused Bulleit bourbon, muddled orange, sugar, and orange bitters, wasn’t perfectly suited to the most important meal of the day. This variation of the timeless classic had a big, bold flavor, and a garnish of candied bacon provided a smoky aroma with each sip. Bits of mashed-up orange permeated the drink, and little flakes of bacon floating around made it taste like a true breakfast cocktail.

There’s no bourbon in a Bloody Mary, but Anthem managed to squeeze the most traditional of brunch cocktails into the theme by coating the rim of the glass in chopped bacon and celery salt. It had all the usual components – a house-made bloody mary mix, tomato juice, and vodka – and added a slice of bacon as a garnish. The rim was a little too salty for my taste, with the bacon/salt combo, but it was solid overall.

The Sweet and Smoky Sling, however, was perfect. As the name implied, this drink was equal parts smoky and sweet, made with bacon-infused Bulleit bourbon, simple syrup, fresh lemon, pineapple juice, and a slice of candied bacon. This was a well-balanced cocktail – sweet and fruity with just enough smoke, and grounded in bourbon’s characteristic warmth and depth.

Loaded with tourist traps and memorabilia shops, Faneuil Hall holds limited appeal for those of us who live and work in the city. But I’ve always argued that it has a few gems, and I’ve long been fond of Anthem. I don’t know whether Anthem will be adding any of these bacon-themed cocktails or bourbon-infused food items to their regular menu. But even if it was just for one morning, it’s always encouraging to discover original ideas in an area of town better known for playing it safe.

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January 27, 2015

Matthew Maslin

All Posts, Events

Standard Education – It’s All in the Details

January 27, 2015

Matthew Maslin

All Posts, Events

It would be difficult to overstate Eastern Standard’s contributions to Boston’s drinking culture. Since its opening nearly 10 years ago, the Kenmore Square bar and restaurant has helped set the tone for craft cocktails in the city by reinterpreting classic drinks through a modern lens, unearthing age-old recipes and techniques, and of course, creating innovative original cocktails with a broad array of quality spirits and fresh ingredients. The bar attracts top talent, serves as a launch pad for respected mixologists who go on to open their own bars, and remains a cocktail destination in a neighborhood better known for baseball and beer. So when Eastern Standard offers a day’s worth of seminars on topics like how to create original cocktails, make French pastries, and identify subtle aromas in wine, you’d be wise not to miss class.

Now in its second year, “Standard Education” is a chance for food and drink lovers to go behind the scenes at Eastern Standard and pick up a few tips from the pros. Those looking to beef up their personal hospitality game had a series of four 60-minute interactive classes, appropriately subtitled “It’s All in the Details,” to choose from. The day began with a lesson on how to make “flawless” French macarons, taught by Eastern Standard pastry chef Lauren Kroesser, and continued with a class on creating original cocktails, led by beverage programs liaison Bob McCoy.

Figuring that drinking and learning isn’t a bad way to spend a day, I attended a couple of afternoon and evening classes and was happy to pick up a few pointers from some of the best in the business.

“Scents” Memory: Bridging the Gap Between Wine Aromatics and Grape Varietals Through Olfactory Exploration

I experience the most remarkable phenomenon every time I smell rosemary. One whiff of this fragrant herb, and suddenly I’m a kid again, standing on my cousins’ front doorstep on Christmas morning. My aunt opens the door, and the first thing I’m aware of is the unmistakable aroma of my uncle’s cooking. My uncle was a fantastic cook, and if there was anything that could compare with the thrill of tearing open presents and emptying stockings in front of the fireplace, it was my uncle’s Christmas dinner. The feast would be in the works when I arrived, and despite the countless aromas that must have been wafting out from the kitchen, the one that always stood out for me was rosemary.

As a child, I can’t say I had any particular knowledge or affection for rosemary; it was only as an adult, when I got into cooking, that I began to associate the herb’s aroma with a specific, vivid memory. But the scent of that herb, and the personal experiences that accompany it, are embedded deep in my psyche, and with just one sniff, I can summon the warmth of my aunt and uncle’s home, the unbridled excitement of Christmas morning, and the joy of spending the holiday with my family.

That’s what Colleen Hein, Eastern Standard’s wine director, calls “scents” memory – the power of a certain aroma to transport you to a time, place, or episode from your past. Her class was geared toward teaching us to appreciate the power and sensitivity of our sense of smell, build a “memory database” of different aromas, and learn to identify those scents and flavors in wine.

Before class began, attendees had a chance to peruse an aroma kit arranged on a table at the front of the room. This collection is meant to help isolate certain scents and create a language for discussing and enjoying wine. The items range from the aromatic, like lavender; to nostalgic, like apple pie; to the unexpected – like a boot and a glue stick.

After sniffing around the menagerie of aromatic articles, we moved on to the wine. Set before each attendee was a series of five glasses of wine – three whites, two reds, but no other identifying features. Colleen asked us to sniff each wine and jot down our impressions of the aromas. The goal wasn’t necessarily to pinpoint every flavor in the glass or try to guess what kind of wine it was, but more to respond to the aromas, identify what we could, and see whether the aromas triggered any images or memories for us.

I can’t say I had any revelations, but I did manage to pick out a few scents among the wines, like apricot, pear, and tobacco. Given how animated some of my classmates got over their discoveries, though, I was beginning to question my nose’s effectiveness.

The second exercise served only to confirm my fears.

Colleen passed around a series of five kitchen shakers, each filled with an aromatic substance that we were supposed to identify. I struggled to figure out the first scent, finally settling on “chocolate cake mix.” Turned out to be toasted brioche. For a shaker that contained lime, I offered the incisive comment “some fruit.” At least I was in the ballpark with that one, which is more than I can say for the container filled with green pepper and pencil shavings. My interpretation? “Wet something.”

There was one shaker for which I couldn’t even hazard a guess, but since it turned out to be black olives, I’ll give myself a pass; I detest olives and rarely have occasion to smell them. I did manage to correctly recognize the smell of honey, but it’s safe to say I won’t have any winemakers asking me to help them pen descriptions for their labels anytime soon.

Despite my olfactory inadequacy, I found some measure of redemption in the third exercise, going three for five when asked to match the aromas in the canisters to the grape varietals in the wine. And when Colleen unveiled the mystery wines we’d been sampling, I realized I’d correctly identified one of them as a Sauvignon Blanc. (That doesn’t exactly make me the Sherlock Holmes of wines, since Sauvignon Blanc is my favorite type, but I’ll settle for a moral victory.)

So a career as a sommelier probably isn’t in my future, but my takeaway from Colleen’s class is that a wine’s aroma can be as important as its taste, and it’s worth paying attention to. Every person perceives aromas differently, but having a common language to discuss a wine’s character and complexity offers another way to truly share a bottle.

Before moving onto the second class, I suppose I should attach a brief postscript to the aforementioned anecdote about my “scents memory” of rosemary. My uncle passed away about six years ago, but before he did, I made a point of telling him that his use of rosemary in his cooking triggered the warmest, most profound memory for me. And you know what he told me?

That he rarely, if ever, cooked with rosemary.

Maybe I was smelling the Christmas tree.

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Punches for Parties

Making a punch is an efficient way to serve drinks to your guests. Of course, punch has different connotations depending on your age and maturity level. There’s the kind of punch you see at kids’ birthday parties, a sugary mix of fruit juices and sherbet. Punches for the college sect are similar – just swap out the sherbet for a handle of vodka. Then there’s the traditional definition of a punch – a five-component beverage dating back to 17th century, when sailors in the British East India Company brought the concept back from India. You can probably guess which version you’ll find at Eastern Standard. (No, not the second one.)

“Punches for Parties,” led by Eastern Standard bar manager Naomi Levy and held in the comfortable confines of the adjacent Hawthorne bar, offered a brief history of punch and a hands-on lesson in how to make a couple of recipes used at the bar.

Dating back nearly four centuries, punch is a communal drink that pre-dates the standalone cocktail and requires five ingredients: booze, citrus, spice, sugar, and water. That’s a basic recipe with a lot of flexibility, and punch has been subject to near-infinite variations in its long history.

One creative and effective way to get two of those ingredients in there is by making oleo-saccharum. It’s fairly straightforward – according to Eastern Standard’s recipe, peel three lemons and one orange, and combine with six ounces of sugar in large bowl. With a muddler, you mash the peels into the sugar until the sugar is damp with the oil from the fruit. Then you let it sit for anywhere from 30 minutes to a few hours.

While our oleo-saccharum rested for a bit, we watched while Naomi demonstrated the rediscovered art of making a clarified milk punch. Milk punch is an Eastern Standard specialty that has its roots in the 18th century and has enjoyed a surge of popularity in recent years. In the most basic terms, making a milk punch involves heating milk to 180 degrees; combining it with a mixture of booze, citrus, and simple syrup; letting it curdle; and then straining it until the punch is clear. Then it’s just a matter of convincing people who aren’t accustomed to hearing the words “milk” and “punch” used in the same phrase that it’s actually much better than it sounds.

That shouldn’t be too hard with this recipe. While the process of making a milk punch can occupy an entire day (the straining takes a while), Naomi managed to speed things up for demonstration purposes. After lots of heating, pouring, and straining, this bourbon-based milk punch was astonishingly clear, with a silky texture and a remarkable blend of rich, sweet, and spicy flavors. A maple-thyme simple syrup added an especially nice touch. And since milk does a body good, you can always justify a second glass.

After polishing off some milk punch, it was time to revisit our oleo-saccharum. Having sat for a half-hour, it yielded a sweet, citrusy oil, to which we added six ounces of fresh lemon juice. After stirring to dissolve the remaining sugar and removing the peels, we had a sweet mixture that would factor into the Eastern Standard Tea Punch (actually, we got to bottle ours and take it home while Naomi did the heavy lifting).

This punch is a lot less labor-intensive than the milk punch and probably a little more approachable. It involves combining VSOP brandy, Appleton Reserve rum, Rooibos tea, the lemon juice and oleo-saccharum mix, and water.

If you have any huge, industrial-cut, perfectly clear ice cubes kicking around, adding them to the punch bowl will impress your guests (and chill the punch, of course).

There was plenty of both punches to go around, so we all helped ourselves to a second glass while chatting among ourselves and pelting Naomi with questions. And I realized that this traditionally communal drink was doing exactly what it was intended to do – foster a convivial atmosphere and promote conversation among a group of strangers. Even after 300+ years, a good punch still does the trick.

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Approachability has long been one of Eastern Standard’s hallmarks. Its beverage program attracts plenty of cocktail connoisseurs with adventurous palates, while its proximity to Fenway Park draws game-day crowds that probably aren’t coming in for the milk punch. I imagine it’s a bit of a balancing act, but Eastern Standard maintains the broad appeal of a neighborhood bar and restaurant.

The staff’s willingness to interact with customers and share their expertise serves as another example of that accessibility. For now, Standard Education remains a one-day annual event, so class won’t be in session again until next winter. But you can discover something new anytime you visit.

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January 23, 2015

Matthew Maslin

All Posts, Bars and Restaurants, CAMBRIDGE

Cuchi Cuchi

January 23, 2015

Matthew Maslin

All Posts, Bars and Restaurants, CAMBRIDGE

I don’t know how many hours I spent trying to find the words to describe Cuchi Cuchi before finally surrendering to the reality that the Central Square bar simply defies categorization. Calling it a cocktail bar would give short shrift to its eclectic dinner menu. Referring to it as a tapas bar is a little off the mark, too, because despite the preponderance of small-plate offerings, “tapas” is Spanish, and Cuchi Cuchi’s menu draws inspiration from around the globe. You could call it an ode to the Roaring Twenties, on account of the vintage drink list and servers clad in flapper dresses; but where exactly do the 19th-century fixtures, framed portraits of mid-20th-century actresses, and motion-detecting LED table fit into that description? “We wanted something completely different,” co-owner Fernanda da Silva explains in a matter-of-fact tone when reflecting on the inspiration for Cuchi Cuchi, which will celebrate its 14th anniversary this summer. Bartender Laura Antunes somehow manages to unite the restaurant’s many disparate elements: “We appreciate beauty,” she says simply. “Inside and out.”

Beauty can be found in abundance at Cuchi Cuchi, and it appears in countless forms. An angular 40-foot bar is punctuated by brass lamps with reverse-painted glass lampshades that mimic an early-20th century style known as “blown out” or “puffy.” Behind the bar are three gorgeous stained-glass windows from the 1890s that once resided in a Chicago restaurant.

An original Kubuki kimono adorns a wall above the dining area, next to a trio of autographed pictures of the incomparable Dita Von Teese.

Hovering above the restaurant like a high priestess of fashion is a mannequin affectionately known as Conchita, who models selections from Cuchi Cuchi’s extensive wardrobe of tantalizing outfits and jewelry.

And below Conchita is the “Chico Chica Boom” dining table, which adds a little modern-day pizzazz to the menagerie of elegant antiquities. It’s an interactive LED table that senses motion, reacting when you place a drink on its glass surface.

As described on Cuchi Cuchi’s website, the décor seeks to capture the essence of Old World beauty and the glamour of the early Hollywood era. It’s a loosely defined theme that stretches across decades and borrows from multiple eras of style. The idea for it originated in the earliest days of Cuchi Cuchi’s history.

“When we talked about opening a restaurant,” Fernanda says, “the first thing we did was go shopping.” She and co-owners Tamara Bourso and Barbara Dollar (the latter of whom has since moved on to other endeavors) perused antique shops and worked with antique dealers to procure many of the items that conspire to give Cuchi Cuchi its timeless radiance.

Fernanda’s enthusiasm for early Hollywood style is clearly evident. “The ladies dresses were so elegant,” she exclaims as she waxes nostalgic about an era defined by fashionable evening wear – fur coats, boas, glittering jewelry, snazzy suits. “Nobody dresses like that anymore,” she says a little wistfully.

Well…that’s not entirely accurate.

Accentuating the décor, most of Cuchi’s staff don extravagant costumes that resurrect the days of flapper dresses, bob haircuts, colorful feathers, and flowing hats. Laura – herself a Cuchi Cuchi regular before becoming an employee – relishes the opportunity to get dressed up for work, and so do some of the customers. Groups of guests occasionally show up in Jazz Age garb, with Halloween and New Year’s Eve drawing the most colorful crowds.

Between the dazzling outfits and the charming antique fixtures, Cuchi Cuchi summons all the glitz and mystique of a vintage nightclub – think candlelight and jazz, conversation and laughter, a plume of bluish smoke drifting from the tip of a long cigarette holder balanced between the gloved fingers of some femme fatale. It’s a fervent, heartfelt paean to an era of glamour, sophistication, and sensuality.

And they’ve got the drinks to match.

Cuchi Cuchi’s drink list is expansive and diverse, but a section devoted to “Vintage Cocktails” fits the mood perfectly. The Singapore Sling is a classic that dates back to 1915. Made with gin, Cherry Heering, Benedictine, Cointreau, orange and pineapple juice, and soda water, this old-school cocktail is vibrant, potent, and sweet.

The Pegu Club Cocktail has its roots in the 1920s, when it was the signature drink of the eponymous British gentlemen’s club in Burma. Combining gin, orange curacao, lime juice, and Angostura and orange bitters, it’ll cool you off on a sweltering summer night.

The amusingly named Satan’s Whiskers is a 1930s-era cocktail that blends gin, sweet and dry vermouth, orange curacao, orange bitters, and orange juice.

The refreshing Caipirinha is the national drink of Brazil, and Cuchi Cuchi renders it simply and faithfully with cachaça, fresh lime juice, and sugar.

The Mai Tai is a potent variation of the tiki classic, combining light and dark rum, orange curacao, amaretto, pineapple, and lime juice.

Just as Cuchi Cuchi’s décor traverses styles and genres, their food menu casually hops continents. Fernanda explains that they avoided serving tapas because co-owner Tamara also runs the Spanish restaurant Dali, in Somerville, and they didn’t want to foster competition. But they did want dishes that fell somewhere in between appetizers and entrées in terms of portion size. The concept promotes a communal dining experience, with parties ordering a variety of dishes and sharing them.

And while it might not strictly be tapas, some of the dishes do hail from Spain, like the Sizzling Garlic Shrimp, served in piping-hot cast-iron skillet.

Beneath the crispy exterior of the Fried Artichoke Hearts is a mix of gorgonzola, pistachios, and basil. This Italian dish is served with lemon, wine, and black olive sauce.

You can’t smoke the Cuban Cigar, but this recipe of beef short ribs wrapped in dough with black bean salsa and plantains is satisfying anyway.

Gobi-Manchurian is an Indo-Chinese dish of crispy cauliflower fritters in a tangy, spicy sauce.

France makes several appearances on the menu, first with the Gratin Dauphinois – a rich, decadent bowl of baked, thin-sliced potatoes, onions, cheese, and cream. And the classic Duck a l’Orange is prepared in crepe form, with succulent roasted duck, citrus, and fennel vinaigrette.

There’s even a nod or two to Russia, as with the Chicken Kiev.

While the Vintage Drinks tend to coincide nicely with Cuchi Cuchi’s panoply of historical items and themes, they’re matched by “Cuchi Drinks,” a selection of original concoctions and the bar’s take on other modern libations. I might not have noticed how many of them are made with muddled fruit and herbs had Fernanda not confidently told me that her bar was the first in the Boston area to offer a menu of muddled drinks.

That might sound like a bold claim, but it’s a credible one if you consider the state of cocktail culture 14 years ago. When Cuchi Cuchi opened its doors back in 2001, cosmos and appletinis were all the rage; I think mojitos were just becoming popular. The trend of crafting original drinks with fresh ingredients – and revisiting classic recipes, for that matter – was only gradually coming into vogue.

As with any good contemporary cocktail bar, Cuchi Cuchi’s drinks feature quality spirits, fresh fruit, and plenty of clever twists. The cocktail offerings change regularly, and all of the bartenders contribute ideas and recipes.

“They take a long time to make,” Fernanda says of the cocktails’ composition, “but that’s because there’s a lot of love in these drinks.” Laura concurs: “It can be laborious, but we take a lot of pride in the drinks we make.”

The Orient Express is made with muddled kiwi, orange, lemongrass, cranberry juice, citrus vodka, and lychee liqueur, with a champagne float. Smooth, fresh, and fruity, the kiwi seeds add a cool visual effect at the bottom of the glass.

The Blood Orange Side Car is a bold, fruity update of the classic, adding blood orange puree to a mix of cognac, Cointreau, and lemon juice.

Ordering “You Give Me Fever” prompted the waitress to quietly sing a few bars from the sultry standard as she delivered this fiery mix of muddled jalapeno, pineapple and lime juice, fresh mint, tequila, and Maraschino liquor.

Once Upon a Time in Mexico, a recent addition to Cuchi Cuchi’s menu, features muddled mint and jalapeño, Agavales Blanco tequila, elderflower liqueur, and passion fruit. The elderflower liqueur is St. Elder, made in Somerville. I mention that not only to give Cuchi Cuchi props for using a local product but because I think this is the first time I’ve encountered an elderflower liqueur other than St. Germain. Anyway, I digress.

It’s a sweet, balanced drink with a soft texture, floral notes, and a little kick at the end from the jalapeño. With layers of color and one of the most charming garnishes I’ve ever seen – a slice of lime cradling a cluster of pomegranate seeds – it was almost too pretty to drink. Almost.

“Sexy, right?” Fernanda remarks. “That’s what Cuchi Cuchi’s about – naughty, sexy, fun.”

I’m glad someone can describe this place so succinctly.

Last Call

I don’t think Cuchi Cuchi could have chosen a more fitting name for itself. Inspired by the signature catchphrase of legendary Spanish entertainer Charo, the restaurant’s moniker demands to be uttered with flair and a sense of playfulness. It encourages conversation – “Why did they call it that? And what does it mean, anyway?” – and encourages guests to not take things too seriously. And that’s important, because for all of Cuchi Cuchi’s artistry and panache, its longevity is buoyed by the quality of its food and drink. If the atmosphere inspires you to dust off an old fedora or don a vintage cocktail dress, so be it. But you can come as you are.

At the same time, it’s easy to get swept up in the staff’s enthusiasm. Listening to Fernanda and Laura talk about their shared passion for beauty, expression, and style somehow makes Cuchi Cuchi come alive. It becomes apparent, if there were any doubt, that the décor is not the product of calculated interior design but the living reflection of the collective imagination of a close-knit ensemble.

“It takes a certain personality to work here,” Fernanda acknowledges.

Of that, I have no doubt.

Address: 795 Main Street, Cambridge

Website:http://www.cuchicuchi.cc/

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January 12, 2015

Matthew Maslin

All Posts, Bars and Restaurants, Out of State

Cocktails in Seattle

January 12, 2015

Matthew Maslin

All Posts, Bars and Restaurants, Out of State

A few years ago, I visited Seattle for work, and while I was only there for a few days, I quickly became enamored of the city. Sandwiched between Puget Sound and Lake Washington, with snowcapped mountains gracing the horizon, Seattle is surrounded by natural beauty.

Like Boston, it’s a walkable city that offers plenty of fascinating sightseeing opportunities for visitors. Sure, the Space Needle may be a tourist attraction, but it’s one of the most iconic structures in the country. And you’d be hard-pressed to find a more breathtaking view than from atop its 520-foot-high observation deck.

Pike Place Market draws its share of visitors as well, but it’s no mere tourist attraction. This nine-acre district is home to one of the oldest farmers’ markets in the country, offering the ripest, most colorful produce and flowers I’ve ever seen, along with fishmongers, quirky specialty shops, and more than a few cool restaurants.

Despite the crowds of gawking, picture-snapping out-of-towners who descend upon Pike Place every year, this beloved landmark holds a special spot in Seattle’s culture and maintains credibility among locals.

Yes, it rains a lot, and often. And I’ve observed an interesting phenomenon – plenty of locals gripe about the weather, but if you say anything about it, they get a little defensive and tell you that it actually rains less in Seattle than in Boston, New York, and other major U.S. cities. Regardless of your opinion or perception of the weather, Seattle’s got plenty of hearty beverages to help get you through a misty day. I’ve heard that more coffee gets consumed in this city than anywhere else in the world, and considering the number of coffee shops I’ve walked by, I believe it. Seattle is, after all, the home of the largest coffeehouse chain on the planet.

A band jams in front of the very first Starbucks. The company later expanded…

And like other cities in the Pacific Northwest, Seattle is known for its enviable craft beer scene. An impressive array of breweries, brewpubs, and beer-centric bars offer a chance to sample dozens of local and regional microbrews.

I was sure to avail myself of java and hops on my first trip to the Jet City. But when I returned last month, I was in search of top-notch cocktails, local spirits, and a chance to get Seattle’s take on the craft cocktail renaissance.

Once again, this splendid city did not disappoint.

Radiator Whiskey

Fresh veggies, colorful flowers, and guys throwing fish have made Pike Place Market a must-see destination for anyone visiting Seattle.

Of course, no one’s stuffing those things into a suitcase to bring home as souvenirs (I hope), so the market is also host to a cottage industry of vendors selling keepsakes, t-shirts, and Seattle-themed memorabilia. It’s the sort of situation that could lead Seattleites to avoid the area entirely, preferring to get their produce from somewhere with less fanfare. But while tourists are lining up outside Starbucks or taking selfies with dead fish, those in the know are enjoying hidden gems like Radiator Whiskey.

It may be in the heart of a major city in the Pacific Northwest, but Radiator Whiskey captures the rustic charm of a historic southern distillery. Dark and cozy, with a small, eight-seat bar, hardwood floors, and an enormous whiskey barrel façade, this could just as easily be a tasting room somewhere along the Bourbon Trail.

There’s no whiskey made at Radiator Whiskey, which draws its name from a slang term for moonshine, but they do put their own spin on brown liquor. That massive barrel behind the bar actually holds seven smaller barrels of aging whiskey, some of which is made for Radiator by a local distillery called 2bar Spirits. And with taps affixed to the barrels, you’re pretty much getting your whiskey straight from the source.

Those house-aged spirits add a unique dimension to Radiator Whiskey’s cocktail program, which balances original concoctions with creative twists on the classics. The Smoked Maple Old Fashioned is made with a house-smoked rye, maple syrup, angostura bitters, and an orange peel. Smoky, spicy, and sweet, this is a fresh take on the most traditional of cocktails, with the maple adding its own subtle, distinct element of flavor.

The Manhattan has long been a tried and true favorite of mine, so I was delighted to see that the menu has an entire subsection devoted to this timeless cocktail – the cleverly titled “Manhattan Project.” Each entry on the list is named for a physicist and offers an intriguing Manhattan variation, with ingredients ranging from smoke-infused whiskey to mole bitters. I opted for the Oppenheimer: Chipotle – a blend of rye, punt e mes, and house chipotle bitters. The flavor from the bitters was distinct but subtle, adding a pleasant warmth to the already spicy rye.

And of course, I couldn’t resist the novelty of ordering whiskey on draft. “That’s barrel strength,” the bartender reminded me as she poured me a glass of house-aged Knob Creek bourbon, “so be careful.” I can see the reason for the warning – even the aroma was smooth, and this silky spirit went down with remarkable ease.

Fortunately, there’s food to soak up all that whiskey. The braised beef brisket is fork-tender, delicious, and accompanied by roasted onions, horseradish cream, and baby arugula.

It was a generous portion that probably didn’t necessitate my side of smashed red potatoes, but you won’t hear me complaining.

Address: 94 Pike Street, Suite 30, Seattle, Washington

Website:http://www.radiatorwhiskey.com/

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Suite 410

While Radiator Whiskey has a stripped-down, earthy look and a pointed emphasis on its namesake spirit, Suite 410 is every bit the modern craft cocktail lounge. A dozen or so funky stools surround a sleek bar, with some couch-like seating rounding out the space. Suite 410’s cocktail program features clever, contemporary recipes made with high-quality spirits and fresh ingredients.

Such was not always the case. As I understand it, this Belltown bar once prided itself on cloying cocktails and vodka drinks, with a signature cocktail called the Hot Mango Love. Eventually Suite 410 decided it was time for a reboot, and their identity makeover yielded a cocktail program characterized by innovation, variety, and an obvious love of mixology. Not to mention lots of cool drink names, like Don’t Give up the Ship. Made with gin, dry sherry, Benedictine, and Spanish bitters, it’s an herbal, bitter cocktail with a striking lemon peel garnish.

The Never Say Never gets an equally impressive garnish; am I imagining things, or is that orange peel sculpted into the word “Never”? Either way, it’s an artful topper for this mix of dual rums, Averna, Demerara syrup, and Abbott’s bitters.

The elegant Nightingale uses Hedge Trimmer gin, made by Seattle distillery Sun Liquor. It combines with St. Germain, fresh grapefruit and lime juice, ginger, and basil for a vibrant, floral cocktail.

The bartender even made a “mocktail” version of it for my friend, who wasn’t drinking.

The Seven Seas of Rye showcases the depth and diversity of Suite 410’s spirit selection. Rye whiskey, rum, and Campari are joined by Rossbacher, an herbal liqueur, and Byrrh, a wine-based aperitif. And if that isn’t enough, Bittermens Burlesque bitters add a fruity, floral component.

It’s not the only drink to be enhanced with some unusual bitters. Wild Bill Hickok adds sarsaparilla bitters to a rich, complex mix of bourbon, Amaro Ramazzotti, house-made orgeat syrup, lime juice, and vanilla bean soda.

Under the guidance of bar manager Jason Simplot, Suite 410’s cocktails are ambitious, approachable, and playful, and the program is a far cry from the bar’s previous life as a purveyor of flavored vodka drinks. But among all the newfangled entries, Suite 410 can reliably whip up some true classics.

The Manhattan and the Gibson might be short on clever names and fancy garnishes, but they remain sturdy, timeless, and endlessly satisfying amid even the wildest, most complex innovations.

Address: 410 Stewart Street, Seattle, Washington

Website:http://suite410bar.com/

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January 3, 2015

Matthew Maslin

All Posts, Events

Savvor – Bartender Battle

January 3, 2015

Matthew Maslin

All Posts, Events

When Savvor opened its doors in Boston’s Leather District last February, I remember being curious about how well it would do. The neighborhood it calls home is a little quirky in terms of Boston geography, and opening any business in the middle of a brutal New England winter comes with its share of challenges. But Savvor seems to be cruising right along as it approaches its first anniversary. Their unique menu of Caribbean-infused soul food caught the attention of the Phantom Gourmet, which featured Savvor on its TV show in December. And I’m told the place gets packed on weekend nights, when a band sets up in the center of Savvor’s wide open bar area.

What shouldn’t be overlooked amid the growing fanfare for Savvor’s food menu and music nights is that they’ve got a pretty cool cocktail program, too. When I first visited Savvor last year, I was impressed with their selection of classic drinks and original concoctions, their spectacular rum collection, and their genuine enthusiasm for mixology. And I recall owner Eddy Firmin telling me that the space was designed to enhance the cocktail experience – two separate bars minimize wait time, and customers can get up close to the bartenders, watch their drinks being made, and talk about the ingredients.

Savvor seems intent on getting their cocktails a share of the spotlight, and to that end, they hosted a “bartender battle” last month in which three of their bartenders presented original recipes for a crowd of regular customers, who then got to vote on their favorites. Each bartender contributed three drink recipes, for nine cocktails in total, and attendees got to vote for up to four, with the top vote-getters being added to Savvor’s winter menu.

The field of candidates was creative and diverse, with drinks ranging from strong, dark, and bitter to light, sweet, and fruity. Since the prize was a spot on the winter menu, I tended to vote for drinks that would be particularly suitable on a cold night – whiskey, brandy, other hearty spirits. It was only later that I saw the flaw in my reasoning: Savvor’s food menu is influenced by the Caribbean and the South. Places where the winters are warm. Oops.

Bartender Terral Ainooson’s entries appealed to a range of tastes. The Life Savvor contained just about every flavor you’d find in a roll of the ring-shaped candy that inspired the name. Combining gin, St. Germain, Amaro, pineapple, cranberry, grapefruit, and lime, it balanced sweet, tart, and herbal flavors in a fruity but complex drink.

The Hennessey Royale captured some of the more traditional flavors of winter. Combining Hennessey cognac, St. Germain, and amaretto, it had warm notes of oak and almond. I found it a little too amaretto-forward, though it would probably warm you up on a cold night.

But it was the Dark Shot that got my first vote of the evening. Mixing tequila, Averna, and Aperol, it was a bitter, spicy cocktail with the warm, distinctive bite of tequila. Terral later made me a version with mezcal instead of tequila, and that was even better.

If there were an award for most provocative drink names, bartender Colin Hayes would have won it going away. The Mexican Wet Dream was a variation of a Sex on the Beach, made with Patron Silver tequila, amaretto, pineapple, simple syrup, orange juice, and cranberry juice.

The Mexican Wet Dream was a little too sweet for my taste, but the Cucumber Sucker countered with a blast of sourness. Combining cucumber vodka, Liqueur de Rose, grapefruit, and sours, this one was cool, dry, and – you guessed it – sour.

With a name like “Machine Gun Preacher,” Colin’s third cocktail was one of the most talked-about candidates of the night. This mix of Bulleit bourbon, Grand Marnier, Aperol, and bitters tasted like a classic Manhattan, but with some orange notes from the Grand Marnier. It won my second vote of the night.

Rob Conklin is Savvor’s head bartender, and his three drinks packed some of the evening’s biggest surprises. I was expecting something kind of lightweight with his Spiced Cranberry Mojito, but unlike the cool sweetness of a traditional mojito, it was tart and spicy. A spicy simple syrup brought some unexpected heat to this mix of rum, mint, cranberry puree, and soda.

I don’t know if there’s an old saying about not judging a drink by its color, but if there is, the Barley Martini embodies it. This one resembled your standard martini, but with Bruichladdich Scottish Barley whisky and gin, it tasted like anything but.

The key ingredient here was the whisky, a white single malt made entirely with Scottish barley. The flavor was as distinctive as the unusual bottle, and it made for a crisp, utterly unique cocktail with a hint of sweetness.

The Afternoon Delight served as a sweet complement to the spicy mojito and the bold whisky martini. Made with cachaça, grenadine, pineapple, and lemon juice, I was told that this fruity drink was named after a couple that was “getting a little frisky” one night at Savvor.

The Barley Martini and Spicy Cranberry Mojito got my final votes of the evening, and not long after that, the scores were tallied. Drum roll please…

Rob’s Barley Martini achieved honorable mention, and Colin’s Cucumber Sucker and Machine Gun Preacher came in third and second place, respectively.

Taking home the top honors? Terral’s Life Savvor. While it struck me as more of a warm-weather libation (see my aforementioned flawed voting criteria), there’s no denying the broad appeal of this complex but easy-drinking cocktail. It had a little bit of everything – a botanical-floral flavor from the gin and St. Germain, herbal notes from the Amaro, and a blend of sweet and tart fruit juices. Not to mention a catchy name that stirs up a little nostalgia and invokes the restaurant’s moniker.

Best of all, the evening put into action the idea of focusing on the cocktail experience, which I’d discussed with Savvor’s owner last year. The event drew a crowd that was excited about cocktails, and I talked with plenty of people who put a lot of thought into their votes. And all three bartenders seemed genuinely excited to talk the inspiration for, and composition of, their concoctions.

Overall, it was an evening of shared appreciation for quality drinks, and with the winning cocktails now being available on the menu, it held a sense of purpose that extended beyond the event itself.

* * * * * * * * * * * * *

December 19, 2014

Matthew Maslin

All Posts, Other Stuff

The Third Annual Boston BarHopper Christmas Special

December 19, 2014

Matthew Maslin

All Posts, Other Stuff

I lament the loss of what was once a clear division of the major fall and winter holidays. Christmas was always my favorite time of year as a child; but impatient as I was for the sights, sounds, smells, and ultimately the spoils of this most festive of holidays, I knew you had to wait until the day after Thanksgiving for the magic to happen – claymation Christmas specials on TV, neighbors adorning their homes with colored lights, stores unveiling elaborate holiday displays. Even as a kid, I realized there was a time and a place for all that stuff and that Santa’s big scene would lose a bit of its luster if you overdid it.

Yet with no regard for such traditional boundaries, Christmas continues encroaching on Thanksgiving. Call me old fashioned, but I find the idea of department stores opening on turkey day to be nothing short of obscene, and I physically recoil when I walk into a mall in October and see holiday displays or hear Christmas music.

So I take a small but satisfying measure of comfort in visiting Salem, Massachusetts – which may be the only city in the world where Halloween encroaches on Christmas.

With its cobblestone streets, classic brick buildings, and historic architecture, Salem embodies the spirit of colonial New England. First settled by Europeans in 1626, the coastal city has a rich maritime history, with Salem Harbor having served as a key port during the Revolutionary War, and was home to Nathaniel Hawthorne, the 19th century author who grappled with his Puritan heritage in some of the most famous works in American literary history.

But the episode Salem is best known for is the infamous series of legal proceedings known as the Salem witch trials. Between 1692 and 1693, a climate of superstition, religious zealotry, and mass paranoia led to the execution of 20 individuals accused of practicing witchcraft. The trials inform Salem’s cultural identity to this day and have made it a year-round destination for those looking to immerse themselves in the city’s spooky lore. Never is this truer than during the Halloween season, when tourists from near and far don costumes and descend upon the city in droves. If you think finding a parking spot at the mall on Black Friday is bad, try driving to Salem on any weekend in October.

All of this forms a unique backdrop for the holiday season. The city definitely gets into the Yuletide spirit, but spirits of another kind seem loom in the background. Through the illuminated trees of Salem Common, you can see the eerie red glow of the Salem Witch Museum.

Lampposts are festooned with green wreaths and bright red bows, and behind them are boutiques catering to practitioners of modern witchcraft and kitschy shops selling all of your occult needs.

A giant Christmas tree stands in the town center; in front of it is a statue of a witch riding a broom (and holding Christmas tree ornaments).

And it’s hard to walk by the Old Burying Point cemetery without thinking about scary ghost stories and tales of the glories of Christmases long, long ago.

But supernatural heritage aside, the reason I chose Salem for the location of this year’s Boston BarHopper Christmas Special is because of its deep New England roots. Christmas is an occasion to reenact centuries-old traditions, and for me, I’ve long been enamored of that classic, late-19th-century vision of the holiday season – bundled-up shoppers walking along gas-lit streets on a snowy night, carrying wrapped packages back to their home, where they could enjoy a brandy and warm their bones by the fire. Salem is one of the oldest cities in the country, and with its narrow, pedestrian-friendly streets, unique shops, and timeworn buildings, I feel closer to the source of that romanticized image.

Plus, it’s great for barhopping, with plenty of bars and restaurants within walking distance of each other.

The Tavern at the Hawthorne Hotel

The Hawthorne Hotel, named for one of Salem’s most famous sons, has seen many a wintry holiday.

The stately hotel first opened its doors in 1925 and remains a Salem institution. Hotel guests and locals alike congregate at the Hawthorne’s cozy Tavern, which has a decent-size bar, comfy chairs, and a fireplace.

And even here, there’s a hint of the macabre. The Black Cat is made with hot chocolate, Baileys, and Kahlua, and topped with whipped cream. The name may invoke Halloween, but this decadently rich and sweet drink is well suited to a December night.

If sitting by the fire doesn’t take the winter chill out of your bones, the Fireside cocktail will. Made with hot apple cider, spiced rum, and stirred with a cinnamon stick, it packs all the flavors of the season into a warm mug.

The Irish coffee gets sweetened up with a little whipped cream but is otherwise pretty traditional – Jameson, coffee, and a teaspoon of brown sugar. It’s a simple drink, and a timeless one; and exactly the sort of beverage you can imagine generations of locals ordering when stopping in to warm up after a night of Christmas shopping.

Address: 18 Washington Square West, Salem

Website:http://www.hawthornehotel.com/

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Opus

If the familiar confines of the historic Hawthorne Hotel conjure the ghosts of Salem’s past, Opus offers a glimpse of the future. Bringing craft cocktails to the North Shore, Opus has the polished look of a modern cocktail bar – exposed brick walls, a long, curvy bar with an illuminated surface, and an impressive array of infused spirits and house-made mixers. Not to mention a cocktail menu that’s inventive and brimming with the flavors of the season.

The Flipjack is made with Applejack, house-made pumpkin spice syrup, and an egg. Creamy and well balanced, it’s garnished with a dash of dried cinnamon, which is extracted from Opus’s house-spiced bourbon and then dehydrated. The pumpkin syrup gives the drink a special seasonal flair. And while “flip” cocktails may be in vogue, Applejack first became popular back in the colonial days, making it an entirely appropriate spirit for a Salem bar.

The Sophia also captures the flavors of autumn and winter. It combines vodka infused with apples from nearby Brooksby Farm in Peabody, Vya aperitivo, and cinnamon, with a dried apple slice serving as an artful garnish.

My friend took one sip and pronounced it “trouble in a glass,” and she was right. Crisp, fruity, and smooth, it’s a potent drink that goes down way too easily.

Address: 87 Washington Street, Salem

Website:http://www.salemopus.com/

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Witch’s Brew Café

The Witch’s Brew Cafe is unlikely to make it onto a Salem tourist map. It certainly won’t be a destination for anyone in search of a contemporary cocktail menu. But I’m giving it honorable mention for this year’s post. If you happen to be exploring Salem on a cold December night, it’s hard not to be attracted by the bar’s front windows, strewn with Christmas lights, and be drawn to the warmth beyond them.

The Witch’s Brew is a basic neighborhood tavern favored by locals. It may not have the cushy furniture of the Hawthorne or the sleek visage of Opus, but it does have a fireplace – which I greatly appreciated after enduring the frigid temperatures while attending Salem’s Christmas tree lighting.

And I didn’t see any seasonal microbrews or holiday cocktails on the menu. But when you stop into a warm, cozy bar on winter’s night, sometimes nothing beats a classic.

Hot drinks have their merits, but a Guinness has a special way of fortifying you against cold weather, holiday shoppers, and any supernatural phenomena you might encounter in the Witch City.

Address: 156 Derby Street, Salem

Website: http://www.witchsbrewcafe.com/

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Salem Puritans’ fear and loathing of witches is well chronicled. You know what else they didn’t like? Christmas. They dismissed the holiday as a Catholic thing and condemned celebrations associated with it. Today, of course, Salem happily embraces witchcraft and Yuletide alike. When I was a kid, I used to wonder whether Santa had to dodge airplanes when he made his way out of the North Pole. In Salem airspace, I suppose he’d have to contend with broomsticks, too.

Whether your celebrations involve fuzzy red hats or pointed black ones, I hope your holidays are warm, safe, merry, and bright.

P.S. If you're looking for seasonal drinks closer to Boston, check out last year's holiday post for a few unique suggestions. And if you find yourself in the confines of Faneuil Hall, here are a few ways that even a Boston native can enjoy this tourist mecca in the wintertime.

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December 12, 2014

Matthew Maslin

All Posts, Other Stuff

One for the Road – Key West: The Adventure Continues

December 12, 2014

Matthew Maslin

All Posts, Other Stuff

About a year ago, my travels took me to one of the most celebrated tourist destinations in the United States – Florida’s Key West. It’s a city rich in culture, legend, and history; but since the occasion of my visit was my brother’s bachelor party, the vast majority of my sightseeing was relegated to the island’s many bars. I can’t say I had any complaints. But Key West is much more than just a cluster of bars. And so I promised myself that if I ever returned, I’d take the time to explore the nation’s southernmost city and get better acquainted with its unique character. This past fall, I did exactly that. With a little more time and a lot less urgency, and accompanied not by 13 other dudes bent on drunken shenanigans but by a small, dedicated team of fellow barhoppers, I was able to immerse myself in all those activities that make Key West famous.

Like getting up close to schools of radiantly colored fish on a snorkeling expedition.

Visiting the onetime home of Ernest Hemingway, a writer whose work earned him a permanent spot in the canon of American literature and whose exploits infuse island lore to this day.

Relaxing with a cigar on a warm, lazy afternoon.

Partaking in a sunset celebration in Mallory Square, with musicians and other street performers putting on a show while the sun gracefully bowed out for the day.

Visiting the concrete buoy marking the nation’s southernmost point and the mile markers designating the start/end point of U.S. Route 1.

Having an obligatory margarita at the original Margaritaville.

You could even say we made a few friends this time around.

When not hunting down rogue Jedi and Rebel scum, the Dark Lord of the Sith enjoys relaxing with the banjo.

Now don’t worry – we still did our share of drinking. We chugged down Pirate’s Punch at Captain Tony’s, walking away a few commemorative cups the richer.

We drank craft rum drinks at the Rum Bar at the Speakeasy Inn, listening to tales spun by bartender Bahama Bob.

And there was plenty of cheap, light-bodied beer to help us keep the good times afloat.

All of that might embody the typical weekend in Key West, but we also managed to find a few bars that stood in sharp contrast to traditional island drinking culture.

The Porch

You don’t see many people walking around Duval Street sipping a Guinness. No offense to the godfather of dark beers, but Key West’s perpetually temperate climate naturally calls for lighter fare – Corona, Land Shark, Bud Light, that sort of thing. Even the choosiest beer snobs tend to adopt a when-in-Rome attitude in the Keys. And that’s what makes a Key West craft beer bar so unusual.

The Porch occupies one half of the Porter Mansion, one of the oldest houses in Key West. Built in 1839, the mansion is named for Dr. Joseph Yates Porter, Florida’s first public health officer, who lived in the house for eight decades. Despite his death in 1927, some say Porter never actually left – the house is reported to be haunted.

But The Porch feels more homey than haunted, with two small, cozy rooms, hardwood floors, and a well-worn, scraped-up bar.

Movie posters and other memorabilia adorn the walls, giving the space the atmosphere of a man-cave. But for all its interior charm, the best place in The Porch to drink is, well, the porch.

This spacious veranda, decked out with tables, chairs, and ceiling fans, overlooks the mansion’s garden, with tall, leafy trees helping to keep the sun at bay.

All you need to complete the picture is a good brew, and The Porch offers 18 rotating beers on draft and another 50 or so in bottles. Everglades Pale Ale is one of a handful of local options. Bold but drinkable, with clear notes of citrus, it’s well suited to sipping on a warm afternoon.

High-quality craft cider has also made its way to the Keys. Rekorderlig Pear Cider is light, crisp, and sweet, with a natural, subtle pear flavor.

If beer and cider aren’t your thing, the B. Nektar Meadjito is an unusual mead that features elements of a mojito. It still has a strong honey profile but the sweetness is tempered by hints of mint and lime.

Address: 429 Caroline Street, Door #2, Key West, Florida

Website:http://www.theporchkw.com/

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The Other Side

The Porch isn’t the only bar to have set up shop in this allegedly haunted mansion. On the other side of the hall is a bar called, appropriately, The Other Side. And like The Porch, it offers something that’s a bit of a rarity in Key West – classic cocktails.

Just as complex microbrews tend to take a backseat to lighter, simpler beers in Key West, you don’t see Manhattans or Old Fashioneds on many drink menus down here. Tiki drinks and rum drinks are norm, and they come in every flavor and variety – from hand-crafted cocktails made by a skilled mixologist to slushy plastic cups full of cheap booze poured out of a machine.

But The Other Side caters to drinkers with a more refined palate, or at least anyone looking for a change of pace from the sweeter drinks that dominate the island. It also differs notably in terms of décor; a marble bar, cushy bar seats, and a fireplace give The Other Side a sense of sophistication that sets it apart from the many dives that populate nearby Duval Street.

Comfortable leather couches, a coffee table, and bookshelf wallpaper make you feel like you’re enjoying a cocktail in a friend’s living room.

Not that it lacks that vital sense of Key West irreverence.

As with The Porch, I didn’t encounter any ghosts in The Other Side, but I did see plenty of spirits (har har har). The Other Side’s cocktail menu is loaded with classic choices like Manhattans, Blood and Sand, and Negronis, along with some inventive twists like the Raspberry Ramos.

Needless to say, there’s a Hemingway Daiquiri available, made with the excellent Papa’s Pilar blonde rum, grapefruit, lime, sugar, and maraschino liqueur, garnished with a generous wedge of grapefruit. This one was a tad sweeter than other Hemingway Daiquiris I’ve had, but I’m sure “Papa” would still be OK with it.

The French 75 is pleasantly dry and effervescent, combining gin, lemon, sugar, and Prosecco.

The unusually named Polish Apple Juice is a variation of the Dalmatian cocktail. Simple and sweet, made with Bison Grass vodka and a rich apple juice, it was like drinking a glass of apple pie.

And our bartender was happy to whip up something that wasn’t on the menu. The Million Dollar Sunrise is a variation of a Tequila Sunrise.

Address: 429 Caroline Street, Door #1, Key West, Florida

Website:http://theothersidekw.com/

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Agave 308

Rum is unquestionably the most popular spirit in Key West, but tequila might take home the silver. This is, after all, “Margaritaville.” And who knows how much tequila gets consumed via shot glass in Duval Street bars while cover bands tear through classic rock and 80s tunes.

You can get sugary margaritas and shots of Jose Cuervo anywhere in Key West, but Agave 308 is the island’s only bona fide tequila bar.

Named for its address on Front Street, Agave 308 specializes in tequila-based craft cocktails made with fresh ingredients. There’s more than 50 types of tequila, a small selection of mezcal, and not one bottle of sour mix.

Despite being steps from popular destinations like Mallory Square and a block from Duval Street, Agave 308 has a tucked-away, hidden feel to it. Dimly lit, with candles on tables and funky artwork on the walls, it can serve as a respite from the hustle and bustle of those arduous Key West days.

You can, of course, get a margarita here, which by virtue of its being made with fresh lime juice and high-quality tequila will differentiate it from what you might find elsewhere. But bar manager Jules Mavromatis’s drink list is fun and inventive and bears some exploring.

The Basil Citrus Splash seems to be the most popular offering, and it’s easy to see why. Made with Milagro Reposado tequila, orange, agave, and fresh lime. The distinctive herbal aroma of a basil leaf accompanies every sip.

The Mezcalita swaps tequila for mezcal and adds jalapeno for a smoky, spicy twist on a margarita. It’s garnished with grilled pineapple, and bits of chopped cilantro contribute an aromatic freshness.

There’s also a variety of house-infused tequilas, with flavors like ranging from strawberry to pineapple to jalapeno.

I mean, if you’re going to do a shot of tequila, you might as well make it a good one.

Address: 308 Front Street, Key West, Florida

Website:http://agave308.com/

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On the final night of my trip, before heading out for the evening, my brother and I were sitting in the hotel bar, quietly sipping drinks and waiting for everyone else to get their shit together. At one point we toasted and made a solemn pledge that we would someday return to this quirky tropical paradise. Key West may seem like party central and all that, but having vacationed there twice now with my brother, it’s become a place where we’ve not only drank and laughed but bonded and made a lot of memories (even if some of them are a little hazy).

And one of the great things about Key West is that when you go back, whether it’s a year later or five years, or ten, so much of it looks exactly the way you remember it. Every day will end with a breathtaking sunset.

Sloppy Joe’s Bar will be in the same place it’s been since 1937. Same with Captain Tony’s Saloon.

There’ll be icy rum drinks everywhere you look and plentiful cheap beer to cool you down on a hot day.

With its deep roots and colorful history, much of Key West feels preserved and unalterable. At the same time, the island isn’t impervious to trends. Microbrews, old-school cocktails, and handcrafted drinks will always be exceptions in a city where people like to keep things simple, but Key West is anything but uniform. And I’d like to think when I go back someday, there’ll still be plenty to discover.

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November 26, 2014

Matthew Maslin

All Posts, BBH at Home, Cocktail Recipes

Homemade Apple Pie Moonshine – An All-American Recipe

November 26, 2014

Matthew Maslin

All Posts, BBH at Home, Cocktail Recipes

Homemade Apple Pie Moonshine – An All-American Recipe

Out of the woods and onto your Thanksgiving Day table, here's what to do with your illicit booze.

November 21, 2014

Matthew Maslin

All Posts, Events

Death Comes to Boston – Death & Co. Cocktail Book Launch

November 21, 2014

Matthew Maslin

All Posts, Events

I own about a half-dozen cocktail books – an old-school classic or two, some contemporary offerings, a couple of more focused ones. So where do I turn when I’m looking for a recipe? The web, of course.

The notion of a hard-copy cocktail book might seem a little quaint in a day and age when thousands of recipes and their innumerable variations, along with pictures, instructional videos, and detailed tips, tricks, and suggestions, are instantly available to anyone with a computer or smartphone. But when one of the world’s most acclaimed cocktail bars publishes a book, it’s time to make room on the shelf.

New York’s Death & Co. opened its doors in late 2007 to little fanfare. A few days and a New York Times feature story later, the East Village bar had become something of a local phenomenon, with lines of customers snaking around the block. And since that time, Death & Co. has come to be recognized as a pillar of the craft cocktail renaissance. The bar is universally admired – except, perhaps, by the grumpy neighbors who tried to shut them down – and their work is constantly imitated. Death & Co.’s inventive drinks have appeared on cocktail menus all over the world, including here in Boston (I was introduced to their Oaxacan Old Fashioned through Ward 8).

So when Death & Co. publishes a book, it’s not just another resource for professional and amateur mixologists – it’s an industry event.

In an effort to promote Modern Classic Cocktails, Death & Co. has been sending its bartenders on a tour of major U.S. cities, where they’re whipping up a few of the cocktails that have won the bar such renown. For their local visit, they set up in shop in one of Boston’s top cocktail bars – The Hawthorne. Owner Jackson Cannon was on hand, greeting guests upon arrival and pouring cups of Bloodhound Punch, made with bourbon, spices, lemon juice, blueberry syrup, and club soda.

The setting could hardly be more appropriate. The Hawthorne has garnered its own share of national praise, and like Death & Co., operates on the principle that discerning customers care about more than just the warm buzz they get from a glass of booze. A comfortable atmosphere, a vantage point from which to enjoy the artistry of a cocktail being made, the chance to appreciate or better understand its intricacies – these are essential to the experience.

Making a great drink is only one aspect of running a truly exceptional cocktail bar, so it’s only appropriate that Death & Co.’s book isn’t merely a collection of recipes. And since “The Specs,” as the recipes are called, only account for about half of the book, it’s almost a misnomer to call Modern Classic Cocktails a cocktail book. More than anything, it’s a story, and one with familiar themes – having a good idea and believing in it; finding the right people to share in your dream and help usher it into reality; making painful sacrifices for a greater purpose; overcoming adversity; starting small and not losing touch with your ideals, even when you find success. Essays contributed by regular customers enrich the narrative further; this isn’t just experts expounding upon their craft, but an open conversation with a multitude of voices.

Of course, the experts and their cocktails are still the stars of the show, and as someone who’s not yet been to Death & Co., I was excited to finally sample their legendary wares and meet the people who make it all happen.

The recipe chapter of the book devotes individual sections to base spirits (except vodka; long story) along with classic and vintage cocktails, variations on popular drinks, punches, swizzles, and more. The list of featured drinks at the Hawthorne event combined original compositions with a few inventive twists on the classics, all executed with Death & Co.’s trademark ingenuity and flair.

Gin was one of the evening’s predominant spirits, starting with the Moon Cocktail. Made with Plymouth gin, amontillado sherry, crème de pêche, and a lemon twist, it’s a mostly dry cocktail with fruity notes from the peach liqueur.

The cucumber ribbon atop the Kew Gardens Cooler gets lots of oohs and ahhs, but this mix of Beefeater 24 gin, Aperol, grapefruit juice, cucumber, and Scarlet Glow tea syrup tastes as good as it looks.

The elegant Bella Luna combines Plymouth gin, crème de violette, St. Germain, lemon juice, and simple syrup for a smooth but potent cocktail with distinct floral notes.

A couple of whiskey-based concoctions made the list as well, including the sweet and smoky Little Engine, made with the Famous Grouse, a 10-year tawny port, lemon juice, maple syrup, and apple butter.

The Scotch Lady also employs the Famous Grouse, combining the cocktail-friendly scotch with bonded apple brandy, lemon juice, simple syrup, grenadine, and egg white for a dark, creamy drink. A brandied cherry serves as a stylish garnish.

In addition to their many original creations, Death & Co. is of course known for some daring interpretations of the classics. The aforementioned Oaxaca Old Fashioned is their most popular drink, but it’s certainly not their only rendition of this most traditional of cocktails. I’ve tried plenty of variations on the Old Fashioned (many of them unremarkable), but the Elder Fashion is easily one of the most intriguing. With Plymouth gin, St. Germain, house orange bitters, and a grapefruit twist, it’s a simple drink that’s truly greater than the sum of its parts. The orange bitters and the grapefruit bring out the citrus notes in the gin, and the St. Germain contributes an airy floral character.

Similarly, the Negroni is endlessly customizable. The House of Payne, made with Beefeater London dry gin, Plymouth sloe gin, Campari, and raspberries, is fruitier than the average Negroni but doesn’t sacrifice the drink’s bitter bite.

As splendid as the drinks were, half the fun was seeing bartenders Eryn Reece and Jillian Vose in action. They are masters of their craft, and I hope it doesn’t come across as hyperbole when I say that watching them make three and sometimes four complex cocktails at once, shaking, stirring, and straining with speed, efficiency, and grace, was at times mesmerizing. Working behind an unfamiliar bar didn’t seem to slow them down, and they managed to talk to each other and field questions from inquisitive customers without missing a beat.

Skills like that may take years to hone, but you don’t need a PhD in mixology to make Death & Co.’s drinks. Many of the book’s recipes are straightforward, and yes, plenty more are labor-intensive; but every one of them seems accessible. Ingredients like cinnamon bark syrup and sugar snap pea-infused Plymouth gin might sound exotic, but the instructions are in the appendix and they’re actually pretty simple. Authors David Kaplan, Nick Fauchald, and Alex Day also seem happy to demystify the process of creating a drink, even revealing some of their naming conventions.

The most likely obstacle for the home bartender will be a lack of resources – not all of us have dozens of styles and brands of whiskey, rum, and Sherry to play around with, and you won’t find specialized items such as Combier Pamplemousse Rose liqueur in any old liquor store. But the authors encourage experimentation and improvisation; that, after all, is how Death & Co. came up with so many of these drinks in the first place.

While the book is a comprehensive resource for the amateur mixologist, devoting ample space to bar tools, glassware, types of spirits, and bartender jargon, it’s also a goldmine for industry professionals. The book is an official, reliable collection of recipes that have floated around in one form or other for years, and it explains more nuanced techniques such as making citrus flags, flaming orange twists, and batching ingredients.

And whether you work in this industry or, like me, simply appreciate the art of the cocktail, it’s hard not to be impressed by the chapter called “A Night at Death & Co.” – from the inventory and office duties that begin at 8 a.m. to the night’s tips being tallied and divided some 19 hours later. It’s a grueling day filled with a stunning array of cumbersome small tasks, endless interruptions, and daily traditions, and it gives me an even deeper respect for the effort that goes into running a world-class bar.

We on the other side of the bar are the beneficiaries of those long hours and painstaking attention to detail, and most of us have experienced Death & Co.’s approach to craft cocktails whether we’ve been to the New York bar or not. Death & Co.’s influence has spread far beyond the borders of the Empire State and left an indelible mark on cocktail culture. Modern Classic Cocktails memorializes their contributions.

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November 15, 2014

Matthew Maslin

All Posts, Events

Thirst Boston – 2014

November 15, 2014

Matthew Maslin

All Posts, Events

There was a time – not all that long ago, really – when the notion of a cocktail conference or convention would have been downright bizarre. What exactly would have been the content of a cocktail seminar in, say, the 1990s? The finer points of making a screwdriver? Even as recently as 10 years ago, when America was joyfully rediscovering the merits of a drink made by a skilled bartender using high-quality spirits and fresh ingredients, industry gatherings were small, relatively rare, and fairly narrow in scope. One need look no further than Thirst Boston to appreciate how the cocktail industry has evolved since then.

This four-day day conference, now in its second year, opened with a black-tie gala last Friday night and closed with a bartender brunch on Monday morning. In between were two days’ worth of focused seminars, special events, hosted bars, parties, after parties, and vendor showcases, all inspired by and devoted to our renewed love affair with the cocktail.

And judging by the diversity of Thirst’s attendees, it’s a love affair that exists on both sides of the bar. While many of the 20+ seminars had broad appeal, like “From Connery to Cruise: Cocktails in the Movies,” and “All for Rum and RUM FOR ALL,” others were more workshop-oriented, such as “The Art of Preparing Vermouth” and “Carbonation Station.” But even the most industry-specific presentations drew a mix of professional bartenders, amateur mixologists, and people who just appreciate good drinks and the process behind them.

The Aperitif Hour

With no shortage of interesting topics to choose from, the biggest challenge is deciding which seminars to attend. I started with “The Aperitif Hour,” presented by renowned bartender/writer Naren Young and local mixologist Nick Korn.

Aperitifs are something I’ve long struggled to enjoy, and it’s only recently that I’ve started to understand the appeal of these bitter herbal liqueurs. The proceedings began with a punch that Nick made with oleo-saccharum, tea, Aperol, gin, and Prosecco, topped with grated nutmeg.

While we sipped the punch, Naren walked us through a brief history of apertifs, explaining various types and uses and sharing some of his experiences with the liqueur, both as a bartender and drinker.

And then began the parade of Negronis.

Our first sample was Naren’s Chocolate Negroni, made with gin, Cinzano vermouth, Campari, white crème de cacao, chocolate bitters, and black cardamom tincture.

Next up was a bottled Champagne Negroni and a short lesson in how to carbonate cocktails.

The most intriguing portion of the seminar was Naren’s in-depth explanation of “sous vide” cocktails, a method of spirit infusion done with a vacuum seal machine normally used by restaurants to quickly bring food to their appropriate temperatures (there is no way I could do justice to this concept by trying to elaborate on it).

The idea of a craft cocktail in a plastic bag might invite a little skepticism, but the lavender and lemongrass Negronis that came out of them were exceptional.

The History of the Martini

I drink a martini about once a year. And as soon as that first sip crosses my lips, I remember why I don’t have them more often. My disdain for this iconic drink has long been a source of personal frustration; I want to like it. But I figured that if I was ever going to learn to appreciate the martini, attending a presentation by the makers of Tanqueray gin and Ketel One vodka might not be a bad idea.

In fact, it was a great idea, because I made a valuable discovery: I don’t dislike martinis; I dislike poorly made martinis.

Led by Tanqueray national brand ambassador Rachel Ford, the session began with a discussion of the various types of gin, the spirit’s versatility, and the relatively simple botanical blend of Tanqueray. With Tavern Road bar manager Ryan McGrale demonstrating the ins and outs of proper martini-making, Rachel then expounded upon the long history of this elegant cocktail, beginning with its presumed forebear, the Martinez.

From there we tried the traditional dry martini and a few variations, such as the 50/50 martini, made with equal parts gin and vermouth, and the James Bond-inspired Vesper martini, made with vodka, gin, and Lillet Blanc.

That led to a discussion of the fictional spy’s “shaken, not stirred” mantra – and how badly that oft-repeated phrase has damaged the martini’s reputation. Stirring the spirits brings out their flavor and gives the cocktail a smooth, silky texture, whereas shaking makes for a clouded, foamy drink. Mr. Bond can have his martini however he wants it, but “stirred, not shaken” is how I’ll take mine. And no olives, thank you very much.

Tales of Tattoo and Tiki Culture

It’s odd to think that there was a time when tattoo parlors were illegal in Massachusetts. Then again, there’ve been a lot of weird laws on the books in this state, so maybe it’s not that strange. It’s also pretty funny to recall the days when the most common companion for rum was Coke.

But tattoo culture is huge these days, and the popularity of small-batch spirits has taught us to appreciate rum the same way we enjoy quality bourbon and scotch. That, in turn, has contributed to a renewed respect for tiki drinks, once maligned as overly sweet cocktails you’d only order in a Polynesian restaurant.

The makers of Sailor Jerry rum brought these two worlds together for “Tales of Tattoo and Tiki Culture,” a seminar that celebrated the resurgence of tiki drinks and examined both the popularity and the remarkable artistry of tattoos. There’s an obvious historical connection there – rum was once considered the spirit of those who spent their lives on the high seas, and sailors were known for their tattoos.

As much as I’d love to tell you more about this seminar, I’ll be honest – after a morning of aperitifs, an afternoon of martinis, and nothing more than cheese and crackers to eat, I was fading fast and decided to duck out a little early. It was fascinating stuff, and I’m a big fan of Sailor Jerry; but the class was to culminate with a lesson in coring a pineapple for a tiki drink, and I was cognizant enough to decide that my handling a sharp object and a large, unwieldy fruit was in no one’s best interest.

I will add that no one was overly impressed with my Negroni Week temporary tattoo, which I’d gotten at the aperitif session. Whatever.

Good Old American Ingenuity: Entrepreneurship in the Spirits Industry

With a fair number of lighthearted topics to choose from, like cocktails that have appeared in movies and literature, it’s telling that a seminar devoted to entrepreneurship was among the first to sell out.

Innovation is the cornerstone of this craft cocktail renaissance, and that extends beyond just the ability to come up with great drinks. The passion and demand for creative cocktails has spawned a small universe of new products – specialized glassware, bar tools, bitters, small-batch spirits, recipe books, you name it.

In “Entrepreneurship in the Spirits Industry,” presented by Hendrick’s, a panel of three experts spoke about their experiences in going beyond cocktail creation and developing products that are helping to propel the industry forward.

It would be difficult to overstate the impact Jackson Cannon has had on Boston’s cocktail culture. He was the opening bar manager of the renowned Eastern Standard and later the Island Creek Oyster Bar. His Hawthorne bar is considered one of the best cocktail bars in the country. Anyone with a resume like that is entitled to “a vanity project,” which is how he characterized the genesis of the Jackson Cannon Bar Knife.

Thinking it would be pretty cool to have a customized knife to give to friends and regulars, Jackson met with R. Murphy Knives, a knife manufacturer that’s been around since 1850, and looked through hundreds of their designs. The old-fashioned model that would eventually become his customized bar knife was originally designed for cutting shoe leather.

Many bartenders will immediately recognize the knife by its oddly shaped, rectangular blade. And chances are, they’ll find it pretty useful, too. The sharp blade doesn’t dull quickly, and the squared-off tip is perfect for notching fruit, removing seeds, and making spiral-cut citrus peels.

Hawthorne bar manager Katie Emmerson does a little knife work.

Chicago-based mixologist Charles Joly apparently knows a thing or two about making drinks. He was named the best bartender in the world after winning the Diageo World Class 2014 cocktail competition in London, so…there’s that.

Despite the international accolades, Charles’ venture into entrepreneurship has humble origins. He often found himself often being asked for drink recipes by customers, which he was happy to share – even when one customer called him at the bar, during a busy shift, to ask how to make a particular cocktail at home.

So he had an idea – why not bottle the drinks? Bottled cocktails, of course, are nothing new; dozens of them have been on store shelves for years. The problem is, they’re universally disgusting. Charles wondered whether he could make good drinks, with spirits he’d use in his own bar, and put them in a bottle.

And yes, it works.

We tried samples of his Moscow Mule and Paloma, and I’ll give them the highest compliment I can pay to any bottled cocktail – they taste exactly the way they should. Products like these are ideal for someone who doesn’t have the time or inclination to make the drinks themselves, and while more discerning drinkers might be skeptical of a pre-made cocktail, it’s hard to argue with the results.

I’ve talked about gin with Hendrick’s brand ambassador Jim Ryan at a number of events over the years, but this was the first time I ever heard him speak at length about the spirit industry in general. His thoughts on the growing opportunities in this neo-golden age of the cocktail were interesting and informative. But what impressed me more was hearing that Hendrick’s, despite its popularity and stature, is still looking for ways to nurture creativity.

Maybe I’m overgeneralizing, but I always figure that a well-established brand like Hendrick’s, owned by a huge corporate distiller like William Grant & Sons, would find a formula that works and stick with it, valuing consistency – and the bottom line – above all else. But while Hendrick’s isn’t tinkering with their gin recipe (and well they should not), that doesn’t mean they’re inhibiting their distillers’ freedom to be creative.

Hendrick’s Quinetum is a quinine cordial that combines lavender and orange distillates with a host of other botanicals.

The small, dark blue bottle is modeled on a poison bottle that someone at Hendrick’s found in an old shop. The flavor is sweet and the consistency somewhat oily, and it’s designed to be mixed with the gin or in a Hendrick’s and tonic. The Quinetum project is still very small – Hendrick’s only made a few thousand bottles, and they aren’t available commercially. Instead they’ve been sent to bars in a few cities (one of which is NOT Boston; ahem) for mixologists to experiment with.

You won’t find Hendrick’s Kanaracuni on store shelves, either, and probably not even in a bar – there are only 460 bottles in existence.

In 2013, a team led by Hendrick’s’ master distiller ventured to the Venezuelan jungle in search of a new botanical to be used in a very small batch of gin. They eventually found the Scorpion Tail plant, so called for its resemblance to the poisonous arachnid. Scorpion Tail is the key ingredient in Kanaracuni, named for the Venezuelan village that served as the team’s home base. This floral, lip-tingling spirit has notes of coriander, anise, and citrus, giving it something of a tropical essence.

Products designed by people who work in this industry have a special, genuine kind of quality to them. A bar knife designed by a top bartender and bar owner; a bottled cocktail made by a celebrated mixologist; I think there’s more value in that than a celebrity chef allowing his or her name to be used on a kitchen tool or a venture capitalist deciding to dabble in the spirit business. And in the case of Jackson’s knife and Charles’ pre-made drinks, both explained the steps they’ve taken to ensure quality, eschewing shortcuts that could easily make them more money.

Hendrick’s, of course, has the capital to fund projects like trips to Venezuela or designing cordials that may never be put on sale. But the desire and willingness to innovate is what unites a large distilling outfit with much smaller entrepreneurial projects like those led by Jackson Cannon and Charles Joly. And the takeaway is that there is no shortage of opportunities in this exciting, ever-growing industry.

Of course, Thirst Boston isn’t all about industry trends, marketing, and cocktail history. There’s also plenty to drink.

Hosted bars are set up throughout the day. Saturday morning opened with a French Café, serving up mimosas and pastries.

In the afternoon, William Grant’s World of Whisk(e)y Bar took over. That’s a pretty impressive lineup of whiskies – Glenfiddich, Monkey Shoulder, Hudson, and a few other William Grant spirits.

They factored into drinks like the Hunter’s Mark, Monkey Boulevardier, and the Irish Mule.

Samples of Hudson were available neat or on the rocks.

In the meantime, one of the larger function rooms was devoted to “State Lines: Portland and Providence Pop-Up.”

Various bars from Maine and Rhode Island brought some of their favorite cocktails and other products to share in a New England-themed mini bar crawl.

The Schooner Punch, from Central Provisions in Portland, Maine.

The Boston Shaker, the Somerville barware boutique shop, also had a pop-up presence at Thirst. I was sure to buy something – and if you understand the significance of this picture, then be jealous. Be very jealous.

On Sunday, things got started with a “Bloody “Bar” sponsored by Absolut, with plenty of spicy vodka options and garnishes to choose from.

Later that day, Plantation offered a much-needed Daiquiri Time Out.

And in the function room on Sunday afternoon was the New England Craft Showcase, and it was just incredible to see so many top-notch regional distillers and brewers under one roof. I got to try Grand Ten’s white rum and their Craneberry cordial, which head distiller Spencer McMinn told me differed considerably from the previous batch.

Boston’s other distillery Bully Boy, was right nearby, offering samples of their expanding line.

Berkshire Mountain Distillers was on hand with spirit and cocktail samples, along with Privateer, Portland’s New England Distilling, Vermont’s Mad River Distillers, and so many more that I can’t even begin to include here.

But hopefully they’ll all be part of Thirst next year, too. I’d give anything to see a panel hosted by a few local distillers, discussing their experiences in the increasingly popular craft spirit movement.

And the very fact that we can look forward to next year is significant in itself. Thirst Boston is a fairly small show compared to some of the other cocktail events in the country, like Tales of the Cocktail.

But like the industry itself, it’s only getting bigger.

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November 2, 2014

Matthew Maslin

All Posts, CAMBRIDGE, Bars and Restaurants

Alden & Harlow

November 2, 2014

Matthew Maslin

All Posts, CAMBRIDGE, Bars and Restaurants

Casablanca Restaurant was the epitome of Harvard Square – quirky, informal, colorful, and a haven for anyone who worked, lived, or otherwise hung out in Cambridge’s most famous neighborhood. It opened as a bar in 1955 and evolved into a restaurant known for Mediterranean fare and mural-covered walls that depicted scenes from its namesake film. In December 2012, after more than a half-century of serving students, professors, actors, writers, and a host of eccentric characters, Casablanca finally succumbed to rising rents, increasing competition, and the impending retirement of its longtime owner. The Harvard Square institution closed its doors, leaving its oft-crowded space eerily quiet and empty.

In many ways, the bar and eatery that opened at the same Brattle Street address a year or so later couldn’t be more different from its famous predecessor. With its upscale, contemporary look, inspired food menu, and top-notch cocktail program, the space now occupied by Alden & Harlow might not even be recognizable to a former Casablanca regular. At the same time, something about that dark, subterranean atmosphere and unpretentious attitude seems comfortably familiar.

At the bottom of a flight of stairs leading down from Brattle Street, Alden & Harlow has a tucked-away, almost hidden quality to it; despite its popularity and critical acclaim, being in there kind of feels like you’re in on a really cool secret.

The bar area is dimly lit, with illuminated wooden slats on the walls and hanging caged lighting. There’s a fairly enormous, wraparound bar with upwards of 25 seats. A few tables and booths round out the bar area, which has a small, intimate feel about it.

Low, wooden ceilings with exposed beams and a weathered concrete floor give the space a cozy, almost rustic appearance. Beyond the bar is a roomy dining area, overlooked by an open kitchen.

Since its January 2014 opening, Alden & Harlow has garnered near-universal praise for its innovative cuisine. Led by chef Michael Scelfo, formerly of nearby Russell House Tavern, the menu features locally sourced, farm-to-table goods, with a special emphasis on vegetable dishes.

Charred broccoli is served on a bed of butternut squash hummus, topped with Bianco Sardo cheese and crumbled cashews. The sweet and savory hummus would be delicious even on its own. But combined with the smoky broccoli and the full-flavored cheese, it’s like a small feast for the palate. The cashews add not only flavor but texture to this excellent pre-dinner snack.

The menu also boasts an unusual abundance of pickled products. Scelfo has explained in interviews that his grandmother made her own pickles, and he learned the art from her. That passion for pickling shows up all throughout the menu, like in a complimentary serving of pickled green beans. Drizzled with olive oil and topped with toasted sesame seeds, the crispy green beans have an acidic, vinegary zip and a warm, nutty essence.

Heirloom eggs feature pickled fiddleheads and boquerones, which are Spanish anchovies soaked in vinegar.

Things turn playful with the pickled corn pancakes, which are drizzled with maple syrup, accompanied by shishito peppers, and topped with – of all things – popcorn. It’s an unexpected combination, and at first glance, seems kind of silly. But the flavors work surprisingly well, and the airy, crunchy texture of the popcorn serves as a clever contrast to the soft, fluffy pancakes.

Of course, there’s also plenty for carnivores to love. The chicken fried local rabbit (which I have yet to try) has become something of a signature item. And the “secret burger” is a legend unto itself. It’s a concept chef Scelfo experimented with while at Russell House Tavern, where he created a wildly popular burger recipe that wasn’t listed on the menu and was instead promoted only on social media. At Alden & Harlow, the “secret” burger isn’t so secretive; it appears on the menu, but the description’s a little…vague: “Our 8-oz Creekhouse grind, your faith, house-made roll.”

When it comes to burgers, I am a man of faith. So I didn’t ask what was on it, and the bartender didn’t offer any details. I was just happy they hadn’t run out yet; only a couple dozen or so are made every day, and they go quickly.

It’s easy to see why.

The burger patty is made from a combination of brisket, short rib, and beef plate. It’s topped with salted onions, the chef’s grandmother’s special sauce recipe, bread and butter pickles (no surprise there), and a crispy slice of baked cheddar cheese. Smoky and juicy, with a blend of sweet and savory flavors, the “secret” burger more than lives up to the hype. The kicker is the unexpected crunch of the baked cheese, again making the texture a key part of the experience.

That innovative and ambitious menu has earned Alden & Harlow innumerable accolades. It’s regularly lauded by local publications and outlets, and this past summer, the venerable Bon Appetít named Alden & Harlow one of the 50 best new restaurants in America. And that made me wonder, as I do whenever I visit an eatery renowned for its cuisine, whether the cocktail program will match that level of ingenuity. I mean, if everyone’s coming for the food, why not just offer a few microbrews and a decent wine list and call it a day?

Fortunately, Alden & Harlow’s cocktail program echoes many of the same principles that have won the restaurant such acclaim. The inventive libations resist categorization and emphasize local products and house-made ingredients. Some of the cocktails even incorporate items you might expect to find on the food menu instead of the drink list.

[BBH Note: My initial visit to Alden & Harlow was in late summer, and much of drink list has changed since then. Rest assured, their current offerings are just as creative and satisfying.]

Pureed local corn makes the Amazing Grace foamy, creamy, and highly original. Combined with a maple liqueur from Vermont, lemon juice, and poblano pepper, it’s a balance of sweet and sour notes with a rich, peppery aroma.

A charred apricot garnish lends a smoky essence to the Stone’s Throw. Made with rye whiskey, Punt e Mes, house peach vermouth, apricot, and mole bitters, it opens with a muted sweetness and ends with an herbal bitterness from the Punt e Mes. Mole bitters bring a hint of spice to the mix.

Apricot also shows up in the Ancient Stone, made with Reyka vodka, mint, and “bubbles.” Bright and sweet, the fresh mint gives this drink a soft, herbal aroma, and the sparkling wine adds a pleasant touch of effervescence.

But the first “wow” of my initial visit came courtesy of Duane’s World, a blend of Indian rum, Oloroso sherry, cold-brew coffee, Amaro, and urfa tincture – an extract from a Turkish chili pepper. Coffee is the most prominent flavor, but the warmth of the rum, along with the nutty notes from the sherry and the bitterness from the Amaro, make for a rich, wonderfully complex cocktail. The urfa tincture contributes subtle, peppery notes of sweetness and spice. Masterful.

There are also a couple of nods to the classics, albeit with some novel twists. The Kon Tiki Mai Tai is a tribute to a variation of the tiki classic popularized by the famous Kon Tiki restaurant. Dating back to the 1960s, this recipe calls for two rums, ginger, orange, lime, absinthe, and Angostura bitters. The anise flavor from the absinthe might be jarring if you’re accustomed to a traditional Mai Tai, but the drink is well balanced, vibrant, and not too sweet.

The Eastern Slopes combines elements of a Manhattan and an Old Fashioned, with rye whiskey, pisco, Santa Maria al Monte, orgeat syrup, and orange bitters.

As I mentioned, most of the above drinks have since gone the way of summer. But now there are plenty of fall-themed cocktails, like the Sandhill Crane. Made with St. George Terroir gin, cranberry sage shrub, lime, and maple, it’s a crisp blend of sweet, tart, and vibrant flavors; a sage leaf rim adds a wonderful herbal fragrance.

It’s a cocktail worthy of autumn in New England, and if Alden & Harlow is this good at capturing the essence of a season in a glass, it’s almost enough to make me look forward to winter.

Almost.

Last Call

Casablanca devotees (and I know they’re out there) might be a little sad to see anything in the hallowed space downstairs from Brattle Street. But you know, some dull national chain restaurant could’ve set up shop in there. Instead, Casablanca was succeeded by something truly original in Alden & Harlow, and while their respective food and drink offerings are light years apart, it’s hard not to feel a certain sense of continuity between the two.

Maybe it’s because they each, in their own way, reflect the culture and character of Harvard Square. The neighborhood may be home to one of the most elite universities in the world, but its streets teem with a wildly diverse, eclectic, mostly laid-back crowd. In the past, some of that crowd may have staggered into Casablanca for a late-night bite and a beer; nowadays, it’s wise to get a reservation for Alden & Harlow. But that doesn’t translate into exclusivity. As ambitious as Alden & Harlow’s menu is, it’s also approachable, affordable, and likely to have broad appeal.

Even better – success hasn’t gone to Alden & Harlow’s collective head. The atmosphere remains casual and unpretentious, and on every occasion I’ve been there, bartenders have knowledgeably described every cocktail and happily offered suggestions on drinks or dishes.

Case in point – I was intrigued by the “AH House Bitter,” one of two spirits on draft (!!). The bartender explained that it was a house-made Amaro and was called “Alpine Style” because of its foresty blend of herbs and bittering agents. It sounded a little too bitter for me, so I opted for something else. But later, when I was paying the bill, the same bartender brought over a sample of the house-made bitter anyway, apparently deciding I needed to try it despite my misgivings. I was glad he did – with its crisp, pine-like essence, this digestif was complex and surprisingly smooth, with hints of rhubarb among the herbal flavors.

Thoughtful gestures like that are often what make a visit to a bar or restaurant truly memorable. Couple that with good food and drink, and Alden & Harlow may even outlast its famed predecessor.

Address: 40 Brattle Street, Cambridge

Website:http://aldenharlow.com/

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October 17, 2014

Matthew Maslin

All Posts, Events

Hendrick's Emporium of the Unusual

October 17, 2014

Matthew Maslin

All Posts, Events

Product launches and promotional events are typically festive affairs, especially when the product in question is alcohol. Enthusiastic PR reps expound on the virtues of their wares, a creative marketing team transforms an ordinary venue into a thematic panorama, and of course, there’s plenty of free booze to sample and discuss.

But few companies showcase their product with as much extravagance and theatrical grandeur as Hendrick’s Gin.

The “Emporium of the Unusual” is the latest iteration of Hendrick’s’ traveling circus, which set up shop in the Cyclorama in Boston’s South End this week. And I don’t exaggerate when I say it’s the sort of thing that one has to see to believe.

I was fortunate to attend last year’s Boston event, Voyages into the Unusual, and I still remember walking into the venue and feeling like I’d stepped onto the grounds of a macabre, Victorian-era carnival.

This year I knew what to expect – and still, it was hard not to be overwhelmed, at least momentarily, by this bustling whirlwind of colors and characters.

Before plunging into the Emporium proper, guests are ushered through a set of thick black curtains and into a softly lit antechamber that looks like a cross between an old library and the laboratory of a lunatic.

There’s a table of assorted oddities, shelves full of books and bottles, a few animal skeletons, a musical instrument here and there.

There’s a bar, too, where you can get a sample of the simplest and most iconic of Hendrick’s drinks – a Hendrick’s and tonic, with a slice of fresh cucumber.

After milling around a bit and taking in the sights, the real show begins. A bookcase suddenly slides open, and guests are led through a small greenhouse (which would be weird enough on its own) and into a huge room teeming with costumed performers, musicians, and a slew of bizarre attractions.

It’s a lot to take in, and the prevailing mood is one of curiosity and bemusement. Guests tend to approach various stations timidly, wondering whether the simple act of asking for a drink will get them roped into an impromptu skit with a strangely clad attendant (entirely possible).

But don’t stand in one spot too long – you might find yourself in the path of someone riding a penny-farthing bicycle.

I want to ride my bicycle, I want to ride my bike...

The pomp and splendor of this vaudevillian pageant would all be for naught if the eponymous product didn’t live up to its dazzling presentation.

Fortunately, Hendrick’s gin is equal to the hype. Famously infused with cucumber and rose petals, it’s a unique spirit that’s accessible to drinkers who find gin too harsh, but it doesn’t stray far enough from traditional London gin to alienate purists. Hendrick’s’ unusual flavor profile allows for clever variations on even the simplest of drinks, and the results can range from subtle to spectacular.

And if you’re able to navigate all the hoopla of the Emporium, you’ll find a few cocktails to prove it.

You might have to work for some of those drinks, though. Getting your hands on a Benevolent Bog means enduring the probing questions of this barker, who then gives specific instructions about how to acquire a drink by knocking on the wooden wall behind him.

Assuming you clear the requisite hurdles, a portrait in the center of the wall glides upwards, revealing a red-hued cocktail made with Hendrick’s gin, cranberry compote, lemon juice, and Ancho Reyes. The cranberry and lemon combine for a pleasantly tart, sour, autumnal drink, with a surprising kick from the ancho chile spirit.

The Traveling Emporium Punch similarly evokes the flavors of fall in New England, with its blend of gin, herbal tea, lemon juice, simple syrup, sparkling water, Angostura bitters, and spices. Hendrick’s is fond of punch recipes, and this crisp concoction has prominent notes of cinnamon and a mild tea flavor.

Whereas punch is a popular, communal drink, the Negroni is more of an acquired taste. Mixing a botanical-forward spirit like gin with a pair of herbal aperitifs isn’t everybody’s idea of an easy-drinking cocktail.

I finally came around to this drink in time for this year’s Negroni Week, and as I worked my way through innumerable variations, I remember wondering how Hendrick’s would fare in this celebrated cocktail.

Pretty well, as it turns out. The Unusual Negroni combines gin, Aperol, Lillet Blanc, and a twist of grapefruit for a sweeter version that dials back the cocktail’s trademark bitterness. The grapefruit flavor is prominent, as the peel brings out the citrus notes in the Lillet Blanc. If Negronis aren’t your thing, this is a good way to ease into them.

The Unusual Negroni may have been my favorite drink of the evening, but the cocktail that truly allowed the featured spirit to shine was the Cucumber Southside. Elegant in its presentation, this variation of the Southside cocktail adds cucumber to a mix of gin, lemon juice, simple syrup, and mint leaves.

The cucumber slice, of course, brings out the cucumber notes in the Hendrick’s, and the mint pairs well with the gin’s botanicals. With its simple composition and rich texture, this cocktail, more than any other, showcased the gin itself and clearly demonstrated how its distinctive flavor profile interacts with a few common, fresh ingredients.

There are a lot of forces competing for your attention in the Emporium, but even in this freakish tableau, there’s one attraction that rises above the accordionists, bicyclists, and general clamor. Literally.

Holding court at the center of it all, greeting stunned passersby below, is what appears to be the world’s tallest woman, attended by a pair of diminutive men in frightening, bird-like masks. She’s clad in a long, flowing gown, and if you’re lucky, one of her minions will escort you through the waves of fabric.

And what is to be found beneath the fair lady’s dress? Drinks, of course.

Beyond the garments is a dark, cozy sitting room that appears to be set up for an intimate tea party. But instead of tea, one of the attendants doles out potent servings of the Traveling Emporium Punch.

The dress might be the strangest place in the entire venue to be enjoy a drink – and that’s saying something – but ironically, it’s also the most peaceful. With the thick fabric muting the endless commotion, you might find yourself with a couple of quiet minutes to sip your drink and appreciate the nuances of this unique, complex gin.

And in some ways, that’s even more interesting than what’s going on outside.

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October 1, 2014

Matthew Maslin

All Posts, Events

Libations for Preservation – A Cocktail Competition of Historic Proportions

October 1, 2014

Matthew Maslin

All Posts, Events

One of the things that makes Boston such a remarkable city is its long, storied past. And so many chapters of that history are written in the city’s architecture. From beautiful old theaters like the Paramount and the Opera House, to classic Art Deco-style office buildings in the Financial District, to beloved Fenway Park, an abundance of magnificent structures give Boston its unique visual character, drawing thousands of picture-snapping tourists from all over the world and reminding locals of the city’s fascinating heritage. The Boston Preservation Alliance is devoted to maintaining that character as the city continues to grow and evolve. The nonprofit organization endeavors to create awareness about the importance of preservation and aims to achieve legal protection for certain historic structures and resources that are subject to demolition.

In that sense, the group would have been hard-pressed to find a more appropriate venue than GrandTen Distilling for its most recent fundraising event, Libations for Preservation. The South Boston building that houses GrandTen’s distillery dates back to the 19th century, when it was an iron foundry and later a wire works. GrandTen took over the site a few years ago, completely refurbishing the then-decrepit building but keeping some of the original infrastructure, such as rafters and support beams. And thus the old foundry’s spirit lives on, while the spirits distilled within its walls continue to win over modern-day drinkers and mixologists.

Imbibers and bartenders alike mingled with history buffs and preservationists this past Saturday at GrandTen Distilling for Libations for Preservation, a cocktail competition pitting mixologists from six Boston bars against each other in a boozy battle royale for a good cause. Each participating bar represented a different Boston neighborhood, and each competing bartender was charged with devising an original cocktail using at least one GTD spirit. Their drinks would be voted on by the event’s 60+ attendees, culminating in two bartenders moving onto a final round to battle for cocktail supremacy.

The normally pragmatic distillery was all decked out for the occasion.

There were wooden high-top tables, a big spread of food, and a band keeping things lively. At the helm was GrandTen brand ambassador Lonnie Newburn, who among his innumerable daily responsibilities, can now add “emcee” to his resume.

With all appropriate fanfare and ceremony, Round 1 commenced. The six combatants had been split into two groups, and the first three began composing their libations.

The opening salvo was fired by Tom Hardy of Jamaica Plain’s Canary Square. Tom’s drink, the Ol’ Lamplighter, combined Medford rum, lime juice, mint syrup, house grenadine, mole bitters, and egg white. This was a smooth, well-balanced cocktail, with a little sweetness from the grenadine, notes of cocoa and spice from the bitters, and a creamy texture on account of the egg white.

Dave Fushcetti of Lincoln Tavern in South Boston countered with the March 17, 1776, a blend of Wire Works gin, pear puree, rosemary- and clove-infused syrup, and lemon juice. The herbs and spices in the syrup paired well with the botanicals in the gin, and the pear puree provided texture and some muted sweetness.

Jamie Walsh, bar manager of Stoddard’s in Downtown Crossing, closed out Round 1 with the Temple Bog. Attractively garnished with cranberries and sprigs of rosemary, this dry, tart punch invoked the flavors of autumn with Wire Works gin, GTD Craneberry liqueur, cranberry juice, lemon juice, and ginger syrup. The fresh aroma of rosemary was present in every sip.

The crowd congregated around the bar, sipping and discussing the cocktail samples. It was a difficult choice; all three cocktails were well done, and each was entirely distinct. When attendees decided on a favorite, they deposited a drink stirrer in a jar in front of their chosen bartender. When all the straws were tallied, Lonnie announced that Tom Hardy of Canary Square would be moving onto the final round.

Who would be Tom’s opponent? That would depend on the outcome of Round 2.

The always pleasant Mike Wyatt is the bar manager of Ward 8, a cocktail bar that stands out in the North End by virtue of its not being an Italian restaurant. His drink, the Copp’s Hill, combined Wire Works gin, St. Germain, lemon juice, Campari, and blood orange zest. Balancing dry and bitter components with the floral St. Germain, this was a very drinkable cocktail with bright citrus notes.

Hailing from Tavern Road in the Fort Point area, Ryan McGrale offered Crane’s Courage, a mix of Wire Works gin, lemon juice, cranberry shrub, and egg white, topped with a few drops of Craneberry liqueur. This deceptively simple cocktail was surprisingly complex, with the vinegary tartness of the cranberry shrub, the dryness of the gin, and the creamy texture that the egg brought to it.

The most unusually named cocktail of the evening was undoubtedly the Flugelbinder. Bartender Matthew Coughlin of Cinquecento explained that the South End building that now houses the Italian bar and eatery was once a factory that manufactured flugelbinders – the plastic tips at the end of shoelaces. The drink of the same name was vibrant, soft, and floral, combining Wire Works gin, a house-made rosemary cordial, pear puree, and lime juice, garnished with sprinkling of plastic shoelace tips (kidding).

M.C. Lonnie gathered up the voting jars, counted the straws, and announced that Ward 8’s Mike Wyatt had emerged victorious. That meant the final contest was about to begin – but not without a couple of curveballs.

First, as if the pressure of competing mano y mano wasn’t enough, Tom and Mike would not be remaking their winning cocktails. Instead, the final round would test their mixological reflexes by forcing them to devise a new drink using a mystery spirit. Lonnie kept the contestants and audience in suspense as long as he could, taunting everyone with a steel briefcase that held the secret ingredient. Finally it was unveiled – Fire Puncher Black, GrandTen’s seasonal offering that infuses vodka with chipotle peppers and cocoa nibs.

Chocolate and spice combine in exciting, sensual ways, making this vodka a delicious, decadent treat. But mixing it into a cocktail would challenge any bartender. And they had only 15 minutes to make it happen.

The final round had one other twist. Instead of leaving the voting to the whims of the populace, the winning drink would be chosen by three handpicked judges: Fred Yarm, bartender at Harvard Square’s Russell House Tavern, author of Drink & Tell: A Boston Cocktail Book, and the writer of the Cocktail Virgin blog; Spencer McMinn, head distiller at GrandTen; and yours truly, Boston BarHopper.

The atmosphere was understandably tense. As the seconds ticked away, Tom and Mike feverishly mixed, sampled, made notes, tampered with one another’s ingredients, exchanged unrepeatable insults, and ultimately came up with two completely different cocktails based on the sweet and spicy vodka.

Tom’s drink mixed the featured spirit with fresh pineapple and GTD’s Amandine, a barrel-aged almond liqueur, for a surprising tiki interpretation. The combination of the chocolate and pineapple was unexpected, but it worked well, and the peppery heat was fairly prominent.

Mike’s concoction was more of the seasonal variety, mixing the Fire Puncher Black with cream, egg white, and Amandine, dusted with shaved nutmeg. The combination of egg and cream muted the vodka’s heat but was a natural partner for the chocolate notes.

Fred, Spencer, and I had our work cut out for us. Our loyalties wobbled and swayed as we sipped both drinks and discussed their respective merits. With the restless crowd circling us and demanding a ruling, we begged Lonnie for one more minute to finalize our decision.

In the end, Tom Hardy’s tropical deployment of the Fire Puncher Black got the nod by a score of two to one. And while the vote wasn’t unanimous, our appreciation for both cocktails was. Being able to whip up an original drink on short notice with such an unusual spirit is no easy feat, but neither Tom nor Mike seemed overmatched by the task.

The dueling cocktails made for a dramatic end to the evening. And while the spotlight was on the six bartenders and their excellent drinks, there was plenty of buzz about the Boston Preservation Alliance and their noble mission. The event was actually the brainchild of the Young Advisers of the Boston Preservation Alliance, a group of professionals under the age of 40 whose goal is to get younger generations interested in the Alliance and its work.

And holding an event in a modern distillery housed in a 200-year-old building reminded attendees that there’s much about Boston that should be preserved.

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September 19, 2014

Matthew Maslin

All Posts, Bars and Restaurants, BOSTON

JM Curley

September 19, 2014

Matthew Maslin

All Posts, Bars and Restaurants, BOSTON

As I think we all know, there’s a difference between being cool and trying to be cool. And a lot of bars (like a lot of people) simply try too hard. You know the kind of places I mean – bars that invest hundreds of thousands of dollars to make their interior look like it’s been around for decades and naturally evolved from a shabby but lovable college apartment. Beat-up tables and mismatched chairs. A deliberately random assortment of reclaimed fixtures and vintage film posters. Staff with “attitude.” A menu with quirky food items and a few well-placed expletives. It’s a nauseating blend of narcissism and desperation that screams “Look how edgy we are!” Then there are those bars that try to effect an atmosphere of cool and totally get it right.

JM Curley’s been getting it right since its opening three years ago. The Downtown Crossing bar is known for its creative comfort food, late-night menu, and smart cocktail program. But what’s always impressed me about this place is that it manages to be trendy and relevant while seeming entirely genuine and grounded. They nail the “chill hangout” vibe without ever forcing the issue.

And I feel like it’s the kind of bar that, under different guidance, could do exactly that – go overboard. Devolve into some hipster haven that’s long on attitude and short on substance. The kind of place you have to be in a certain mood for. Instead, it feels like a comfortable neighborhood joint – consistent enough to be familiar but dynamic enough to be a little different every time you go.

Tucked away on Temple Place, the interior of JM Curley is fairly sparse and understated.

The 14-seat, L-shaped bar is topped with a three-inch-thick slab of concrete that gives it a workman-like, industrial appearance. The well-worn hardwood floor contributes to a lived-in feel.

Exposed brick walls are adorned with pictures of the bar’s legendary namesake – James Michael Curley, the 20th century Boston politician who is recalled as much for his popularity as for the controversy he courted.

But it’s the chalkboard to the left of the bar that is easily the most celebrated of JM Curley’s wall ornaments.

This chalk-inscribed treatise on bar etiquette discourages all manner of boorish acts – yelling, passing gas, engaging in public displays of affection, using condescending nicknames for servers. It might be a lot to remember – particularly if you’re the kind of person for whom this list was written – but the theme is concisely summarized at the end: “Just don’t be a douchebag.”

It’s the sort of tongue-in-cheek admonishment that, in another setting, might feel contrived. Why does it work here? Because there’s something genuine about it. Amid the barbs and witticisms are thoughtful suggestions, like don’t write scathing reviews online before talking to a manager who might actually be able to address your gripes. Without sounding patronizing, the board serves as a reminder that drinks are best enjoyed in a casual environment, and customers and bar staff alike can contribute to that.

That simple request to be cool and respectful makes particular sense in the context of JM Curley’s “Supper” menu, a modest selection of comfort food geared toward small plates and sharing.

A complimentary serving of candied bacon popcorn arrived on our table shortly after my party arrived, and disappeared shortly thereafter.

I’m not a huge fan of pickles, but fry them up, and I can’t keep away. A tangy, spicy Creole mayo for dipping really steals the show.

I am, however, a huge fan of deviled eggs, and imbuing them with the flavors of a Bloody Mary is a pretty awesome idea. They manage to pack bacon, celery, tomato, horseradish, Worcestershire, celery, and salt in there, like a heavily garnished version of the brunch cocktail, and the result is a spicy, decadent treat with a nice kick.

Mac and cheese is a staple of any comfort food menu, but JM Curley gives you the option to “hook it up” with barbecue pork. It’s an inspired addition; the dish isn’t overly cheesy, and the smoky, sweet barbecue sauce makes for a vibrant blend of flavors.

Not all of the supper options are designed for sharing, and you could be forgiven for wanting to keep every last bite of your burger all to yourself. In addition to the standard house burger (more on that later), there’s a rotating burger special with all sorts of delicious twists. When I was there over the summer, the special was a “bacon-laced” (!) burger topped with smoked gouda, onions, and special slaw, served on a bacon/cheddar bun. This was truly a phenomenal burger – deliciously smoky, with a crispy texture from the slaw. And a bacon/cheddar bun? Brilliant.

That same spirit of innovation permeates the drink menu, which features some clever twists on the standards and a few totally original offerings.

The Hemingway Heat is a spicy rendition of a Hemingway Daiquiri. Made with Rhum agricole, maraschino liqueur, grapefruit juice, lime, and jalepeño, it’s a heat-forward drink but isn’t too intense.

The 21 Temple Gin and Tonic neither looks nor tastes like the simple classic. There’s gin in it, as one would expect, and tonic. But yellow chartreuse, bark powder, and citrus make for a crisp, herbal cocktail that looks like it might be sweet but instead has a fairly muted orange flavor.

The Whisky Smash looks more like a mojito, but certainly doesn’t taste like one. JM Curley shakes up this old standard by using a white whisky along with mint, lemon, and soda.

With its layered presentation, the Clover Club is visually striking. It combines gin, raspberry syrup, lemon, and egg white for a fruity, creamy drink with a foamy layer at the top.

Strega means “witch” in Italian, and that’s where the Witch Hunt acquired its name. The herbal Italian liqueur, which gets its yellow hue from saffron, combines with lemon juice and water for a tart, pleasantly bitter drink. Sage leaves provide a fresh aroma with every sip.

Speaking of names, “Mendoza Line” is hardly an auspicious one for a cocktail. The expression derives from the baseball world and refers to the subpar hitting skills of one Mario Mendoza, the 1970s-era major league infielder whose batting average tended to hover around the threshold of .200. Ever since then, hitters whose average falls below .200 are said to be below the Mendoza Line. Not a good place to be.

The Mendoza Line cocktail is far more effective. It’s an unusual, full-flavored mix of tequila, orgeat syrup, lemon, and raisin-infused Angostura. A lavender-mezcal rinse contributes a subtle smokiness and a mild floral essence.

And yet for all the complexity and creativity that infuses the cocktail program, the recipes never go too far. Even the most experimental drinks remain approachable, and some are surprisingly straightforward.

The Jack Rose is, as one bartender described it, an “oldie but goodie” that hasn’t experienced the same resurgence in popularity as other throwback drinks. JM Curley’s version plays it by the book – applejack, house grenadine, and lime. It’s a strong, full-bodied drink with a mild apple flavor, and the custom grenadine contributes a moderate sweetness.

After seeing surprising twists on simple drinks like the Whisky Smash and the 21 Gin and Tonic, I wasn’t sure what to expect from the Manhattan. I certainly wasn’t expecting…well, a regular old Manhattan. But sure enough, JM Curley’s approach to this time-honored classic honors the tried-and-true combination of Old Overholt Rye, sweet vermouth, bitters, and a cherry.

A no-frills take on a cocktail that’s been subject to endless experimentation might look out of place alongside so many clever interpretations, but I think it balances out JM Curley’s drink list. And it means that even when they’re sticking to the basics, they can still surprise you.

Last Call

I clearly remember my first visit to JM Curley, a couple years back. It was the first time I tried Bantam Wunderkind cider, and “Too Young to Fall in Love,” a forgotten album track by Motley Crue, was playing. What does this have to do with the rest of the story? Nothing. It’s just an anecdote I’ve been itching to share.

Here’s another one. I stopped in one afternoon last week, and there was a couple sitting at the bar that had just gotten married at city hall a couple hours earlier. I thought that was pretty cool. Some newlyweds go to Aruba, others go to JM Curley.

And why not? Whether you’re coming from your midweek afternoon nuptials or from the late shift at another Downtown Crossing haunt, it’s a comfortable, come-as-you-are kind of place that doesn’t seem to work too hard at being laid-back.

And I would be remiss if I didn’t mention that every time I’ve been in there, I’ve had excellent service from incredibly nice people. No exceptions. That Law & Order edict may implore you to be a decent human being while you’re there, but it’s not like the staff gives you any reason not to do so, at least in my experience.

Speaking of the notorious chalkboard, there’s one more quote worth sharing: “Don’t take yourself too seriously, we don’t.” The people behind JM Curley might not take themselves too seriously, but they’re pretty serious about their craft.

The modestly named “5-oz natural beef patty” might lack the flair of the rotating burger specials, but it’s been recognized by the likes of Boston magazine and Zagat as among the best in the city. And bar manager Kevin Mabry was named Boston’s Best Bartender earlier this year by Boston magazine.

It’s the sort of thing that makes JM Curley’s humble attitude all the more laudable.

Address: 21 Temple Place, Boston

Website:http://jmcurleyboston.com/

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September 12, 2014

Matthew Maslin

All Posts, Out of State

One for the Road – The Kentucky Bourbon Trail

September 12, 2014

Matthew Maslin

All Posts, Out of State

It’s ironic that a liquor declared by Congress to be “America’s native spirit” has such a distinctly European moniker. In fact, even after two centuries, there remains debate and confusion as to how bourbon earned a name so closely associated with a French royal family. It’s an argument best left to the historians, and not worth getting into here. But even if there are conflicting stories about the origin of the whiskey’s name, there is no doubt about which U.S. state can rightfully claim bourbon as its own.

Kentucky is universally recognized as the birthplace of bourbon. Distillation of this amber-hued, corn-based liquor dates back to the 1700s, when Kentucky was still a district of Virginia. By the 19th century, there were some 2,000 whiskey distilleries operating in the commonwealth, though most of them were on farms. The bourbon they produced was central to the local economy; in addition to being sold to taverns, bourbon was used for bartering when money wasn’t an option (it’s a shame this system isn’t still in place; I would gladly exchange goods and services for whiskey).

And just as wine regions lend distinct characteristics to the grapes grown in their soil, bourbon owes many of its unique qualities to Kentucky’s geography – in particular, the Bluegrass State’s climate and limestone water, which is rich in minerals and free of iron.

Today there are 14 distilleries operating in Kentucky, and together they produce 95% of the world’s bourbon supply. In fact, there are more barrels of bourbon aging in the state than there are people living there – 5 million barrels to 4.3 million people. You can even throw in horses (242,000), and bourbon still dominates.

In an effort to capitalize on the soaring popularity of bourbon tourism, in 1999 the Kentucky Distillers’ Association organized the Bourbon Trail, a coordinated effort to guide bourbon lovers through tours and tastings at eight participating distilleries. I was recently in Kentucky, and while traversing the Bourbon Trail wasn’t the purpose of my trip, I did manage to make a couple of stops along this legendary path. And what better place to start than with the oldest distillery in bourbon country.

Woodford Reserve

The drive to the Woodford Reserve distillery looks like something out of a Kentucky tourism brochure – rolling meadows and green pastures, narrow lanes marked with wooden signs, and so many horses grazing in the fields that eventually you don’t feel compelled to exclaim “Look! Horses!” to everyone in the car.

The distillery on Woodford Reserve’s Versailles property is the oldest in the state and is designated as a national historic landmark. Although it was built in 1838, it hasn’t been in continuous operation all that time (thanks again, Prohibition) and has changed hands on multiple occasions. And while whiskey was distilled on the site as early as 1780, the small-batch bourbon we’ve come to know and love as Woodford Reserve first appeared in 1996.

The contemporary distillery stays true to its 19th century roots. The huge visitors’ center, which was renovated and reopened this past April, offers breathtaking views of the verdant Kentucky countryside.

It’s easy to imagine sipping a mint julep on a hot, summer afternoon on the building’s long, wraparound porch.

Inside, the visitors’ center boasts plenty of modern amenities, including a gas fireplace, comfortable couches, leather chairs, and a tasting room, gift shop, and dining area.

But the space maintains a rustic, old South atmosphere, with exposed beams and rafters, tables built with reclaimed wood from a barn on the property, and a collection of faded pictures of the distillery through the years.

This is where daily distillery tours begin, and after some preliminaries, you board a bus for a short ride down to a stone building that houses fermenters and stills. The rich, sweet aroma of fermenting whiskey greets you as soon as you step inside the warm distillation room. The 7,500-gallon fermenters, which look enormous but are actually among the smallest in the industry, hold a bubbling yellow liquid that at this point in the process doesn’t look or smell particularly appealing.

But the journey for that yellow stuff has only begun. The fermented mash gets transferred to the first of three massive copper stills, acquired from Scotland. Woodford Reserve is the only distillery to triple-distill its bourbon in copper pot stills.

After a trip through the stills, the whiskey gets barreled. And this is where things get serious, because there are strict guidelines that must be adhered to if a whiskey is to be called bourbon.

Bourbon must be aged for at least two years in new, white oak barrels that are toasted and charred. Woodford Reserve ages its bourbon for an average of seven years, during which time the whiskey takes on its distinct color and flavor by expanding into the wood during warmer temperatures and contracting during cooler ones.

The barrels weigh 100 pounds when they’re empty and 500 pounds when full, which would seem to make moving them something of a challenge. But distillery staff make use of an antiquated yet effective solution – the barrel run. This set of tracks, installed in 1934, is used to transport bourbon barrels among various buildings on the distillery grounds. No trucks or fuel needed – just gravity.

And what becomes of those barrels after their one-time use? Woodford Reserve sends them to other distilleries for whiskey aging, including Scotland, where some are used in scotch production.

After a visit to the bottling room, the tour returns to the visitors’ center for a tasting.

Woodford Reserve currently offers two products – Distiller’s Select and Double Oaked. The Distiller’s Select, which is the company’s flagship bourbon, has been lavished with numerous quality awards and is even the official bourbon of the Kentucky Derby. It’s a smooth, complex bourbon with a rich aroma and notes of oak, vanilla, toffee, and a variety of spices. Pairing it with food expands the flavor spectrum; after a bite of chocolate provided with our tasting, the bourbon took on a hotter, spicier flavor.

The Double Oaked bourbon debuted in 2012, and its name derives from the unusual barreling process. It’s the same bourbon as the Distiller’s Select, but after maturing in an oak barrel for seven years, it’s aged for an additional year in a second barrel, which has been toasted for longer than usual and flash-charred. As our guide succinctly noted, it was a way to “change the flavor without changing the recipe.” The result is an even more complex flavor profile, with deeper notes of vanilla, cocoa, caramel, and fruits and spices.

And while Woodford Reserve is justifiably strict about their bourbon recipe, they’re not opposed to further experimentation – they’ve been aging a rye whiskey that will be available next year.

That might border on outlandish for a traditional Kentucky bourbon distillery, but assuming their devotion to craft is similar to that of their bourbon, Woodford Reserve Rye will represent a welcome expansion to the distillery’s product line.

Address: 7855 McCracken Pike, Versailles, Kentucky

Website: http://www.woodfordreserve.com/

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Town Branch

The Lexington Brewing and Distilling Company differs from Woodford Reserve in almost every respect. Its Lexington-based facility is more urban and industrial than Woodford’s lush environs. As a much younger distillery, Town Branch’s spirits haven’t had the luxury of a lengthy aging process. Nor does Town Branch possess the aura of tradition and timelessness enjoyed by its more established peer. But what it lacks in longevity and name recognition, the distillery makes up for in passion and exuberance.

Named for the body of water that runs under the city, Town Branch is the first distillery to be built in Lexington in more than a century. And while the distillery only opened its doors in 2012, it did so as an extension of a celebrated local institution – the Alltech brewery, which had taken over the Lexington Brewing Company after it closed in 1999. That’s another way Town Branch differs from Woodford Reserve, not to mention most distilleries in the world – it’s a “brewdistillery,” making both beer and whiskey on the same site.

The brewery offers a line of five beers, along with some rotating seasonal options. The inaugural brew, Kentucky Ale, blends an Irish red ale with an English pale ale for a smooth but fairly unremarkable beer.

Unless you’ve been to Kentucky, you’ve probably never encountered it. But in 2011, Alltech founder and head brewdistiller Dr. Pearse Lyons had the enterprising idea of aging Kentucky Ale in used bourbon barrels; you may be familiar with the results of that experiment.

After maturing for six weeks in the barrels – at least some of which are obtained from Woodford Reserve – Kentucky Ale takes on the rich essence of bourbon, with prominent notes of oak and vanilla.

Kentucky Bourbon Barrel Ale was an overnight sensation locally, and before long, its success led to national distribution. It also inspired Kentucky Bourbon Barrel Stout, made with dark-roasted malts and Haitian coffee.

Our brewery guide suggested combining the Bourbon Barrel Ale and the stout for what’s known as a “Double Barrel,” a complex, potent blend of oak, coffee, and vanilla flavors.

After a tour of the brewing facility and a couple of beer samples, the tour moves on to the distillery. Pipes running overhead between the two buildings send yeast from the brewery to the distillery for use in the whiskey mash.

The distilling operation is smaller in scope than the one at Woodford Reserve, but the setup is essentially the same. Copper pot stills from Scotland? Check.

Wooden fermenters? Check. Bubbling yellow goop that gives off a sickly sweet odor? Check.

Despite being such a young distillery, Town Branch has a relatively diverse product line.

The golden-hued bourbon has notes of oak, banana, and butterscotch. It’s not quite as smooth as other bourbons, which I might have guessed as soon as our tour guide noted it was best enjoyed with ice or water. Not bad at all, but a longer aging process might add a little depth and complexity.

Proving that there’s room for other types of whiskey in the land of bourbon, Town Branch unveiled a rye whiskey earlier this year. It’s spicy and peppery, as a good rye should be, and noticeably drier than bourbon.

But the real standout at Town Branch is not a bourbon or rye but a single malt whiskey. The Pearse Lyons Reserve brings a bit of the founder’s Irish heritage to the heart of bourbon country. The aroma is sweet and mellow, though the first sip has some bite to it. But that gives way to a smooth texture and a flavor profile that reveals notes of oak, molasses, brown sugar, and vanilla.

Now if rye and malt whiskey are considered foreigners in these parts, then Town Branch’s Bluegrass Sundown must seem like an alien. It sure looks unusual, with its dark, oddly shaped bottle.

Inside is a bourbon liqueur infused with dark-roasted coffee, sugar, and vanilla. It’s a rich, velvety liqueur that seems like a marriage of Kahlua and Bailey’s. You can drink it straight, but the recommended way to enjoy the Bluegrass Sundown is by pouring it into a glass, adding boiling water, and topping it with a layer of heavy cream. The result looks a bit like a mini Guinness and tastes like a coffee cocktail.

This sweet concoction would be perfect for a cold New England night; but even on a hot afternoon in Kentucky, it sure hits the spot.

Address: 401 Cross Street, Lexington, Kentucky

Website:http://www.kentuckyale.com/

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Having just a few days to spend in Kentucky, I only made it to two stops along the Bourbon Trail. I figured that would be enough; after all, how many stills and fermenters does one really need to see?

But I was surprised by the different personalities of each distillery. Woodford Reserve basks in the history and tradition of its celebrated distillery, and is justifiably proud of its exceptional, award-winning bourbon. The tour is polished, professional, and highly interesting, though at times it feels a little too rehearsed.

Town Branch has a ways to go before it earns the respect and accolades that an established distillery like Woodford Reserve enjoys, but the staff’s enthusiasm is infectious. The tour is a little more casual and off the cuff, and between the beer and the spirits, there’s a broader offering of products to sample.

It makes me wonder about the other outposts along the Bourbon Trail, and I can see why the tour has attracted millions of visitors since it began. Bourbon production may not vary much from distillery to distillery, but each company has its own unique blend of history, culture, and character. And the stories they tell can be as rich and complex as the spirits they produce.

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August 28, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Outdoor Seating

Outdoor Seating, Part 6 – Booze With a View

August 28, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Outdoor Seating

As we hurtle through the final week of August, I find myself grappling with the same question I do every year at this time: Where the hell did the summer go? In this most fleeting of New England seasons, this is usually the point at which I take stock of all the summertime plans I made back in the spring and realize that I have only a matter of days to accomplish the remainder of them.

That said, if I’m going to get to the beach, do some kayaking, explore the Boston Harbor islands, play some mini golf, go to a few Sox games, spend a weekend at the Cape, and host a cookout before Labor Day, then it’s time to get crackin’.

One thing I’ll definitely find time for as summer approaches its unofficial finale is enjoying a few drinks al fresco. So for the final installment of the 2014 BBH Outdoor Seating series, we’ll hit up a few Boston roof decks. As you may recall, I already did a rooftop-themed story a couple of summers ago. But let’s face it – sipping drinks a few stories from the ground is a novelty that doesn’t quickly wear off.

Legal Harborside

And how could it with views like this?

As much as I try to avoid writing about chains here on Boston BarHopper, it’s hard to resist the allure of Legal Harborside. Two outdoor patios and a lounge enclosed by glass walls offer sweeping views of Boston Harbor and the city itself. The outdoor areas tend to fill up quickly, but they’re fairly spacious, with wicker furniture sets and plenty of stools lining the perimeter of the deck.

If you can’t find a seat outside, you can still enjoy the view from indoors. Guests tend to make a beeline for the comfortable leather couches by the windows, but with a long mirror behind the 15-seat bar that reflects the harbor, you can watch sunsets and sailboats from almost any vantage point.

And you can enjoy those views year-round from the comfort of the indoor lounge – just one benefit of having a retractable roof.

The drink list is what you’d expect of an upscale chain restaurant, with a decent variety of specialty drinks and some seasonal offerings. I started with the Red Sangria, which was way too sweet.

With red wine, peach liqueur, citrus and raspberry rums, fresh citrus, and lemon-lime soda, this was more of a fruity punch than a sangria. Then again, it was a generous pour in a big glass, so I can only be but so critical.

I figured the Harpoon Mango IPA would be too sweet as well, but I was pleasantly surprised. If I’m not mistaken, this unusual Harpoon variety is specially made for Legal Harborside, and it’s a pretty solid IPA with a mild fruitiness.

A crisp but refreshing beer, I could easily throw back a few of these while watching the sun disappear behind the surrounding buildings, bathing the roof deck in a warm, amber glow.

Address: 270 Northern Avenue, Boston

Website:http://www.legalseafoods.com/restaurants/boston-legal-harborside

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Rooftop at Revere

While a seafood restaurant by the water might be the most traditional of summertime New England settings, the Revere Hotel goes for modern and trendy with its rooftop bar.

With a striking red and white color scheme and panoramic views of the Boston skyline, the Rooftop at Revere offers sophisticated comfort for a crowd that blends well-dressed professionals with hotel guests in bathing suits, availing themselves of the rooftop swimming pool.

All throughout the large, open space are couches, chaise lounges, and even a few cabanas.

Enormous potted plants contribute a little greenery, and a few bizarre sculptures provide…ambience, I guess.

The Revere’s drink menu is clearly geared to summertime imbibing, with colorful, fruity drinks that hit the spot after a dip in the pool or while watching the sun go down.

I was expecting the Passion Hurricane to be little more than poolside fare, but was taken aback by an unexpected sour component. While grapefruit juice wasn’t listed among the ingredients – Bacardi Gold, a combination of passion fruit, lime, orange, and pineapple juices, and Angostura bitters – I’d swear it was in there. Whether by design or mistake, the phantom grapefruit balanced out the sweeter juices and made for a surprisingly complex warm-weather cocktail.

And yet the Hibiscus Punch was considerably sweeter than I was anticipating. Made with white rum, aged rum, ginger liqueur, hibiscus tea syrup, and fresh lime juice, I was expecting a more noticeable herbal tartness from the tea. Still, it was easy-drinking and refreshing on a warm summer evening.

Address: 200 Stuart Street, Boston

Website:http://www.reverehotel.com/#rooftop

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Cityside Bar

It’s not as stylish as the Revere or as spacious as Legal. The view of Cleveland Circle is a little short of breathtaking.

But Brighton’s Cityside Bar exudes the sort of laid-back, unpretentious charm that you can only find at a well-worn neighborhood pub.

Cityside’s not a destination for lobster, craft cocktails, or subdued house music; this is where you go for oversize pitchers of beer, karaoke, and Sox games on TV. But what immediately sets Cityside apart from most neighborhood bars is its roof deck. Long, narrow, and populated mostly by two-person tables, it’s a cozy space with bright red umbrellas that keep the sun at bay.

Eschewing the latest cocktail trends, Cityside’s drink list generally favors sweet, potent, and colorful over small-batch spirits and exotic mixers. But on a sweltering summer afternoon, sometimes there’s nothing better. I started with the Classic Margarita, which cost me a mere $6. It was a pretty standard, no-frills margarita, and it certainly hit the spot.

The Hurricane is a loose interpretation of the Bourbon Street classic, made with dark rum, amaretto, grenadine, orange juice, and pineapple juice. A sweet, guilty pleasure.

The Pineapple Express is basically a pineapple mojito. With muddled mint and lime, it made for another thirst-quenching drink on a hot day.

Cityside’s food menu is straightforward but surprisingly extensive, with a solid variety of appetizers, sandwiches, and burgers. The California burger is topped with bacon, cheese, and fresh avocado.

The pastrami Reuben melt combines the best of both sandwiches, with a generous portion of lean pastrami, Swiss cheese, sauerkraut, and Russian dressing.

Remarkable? No. Satisfying? You bet.

Address: 1960 Beacon Street, Brighton

Website:http://www.citysidebar.com/

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So, there you have it. Another summer in the books. In the coming days, vacations will end, students will be back in full force, and the days will start getting noticeably shorter.

But with any luck, the pleasant weather will extend long past Labor Day weekend. And even if you can’t cram in all your remaining summertime plans before the leaves turn, there’s still time to eat and imbibe outdoors. Before you know it, the patio furniture will go into storage and the roof decks will close, so make the most of the season while it lasts.

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August 15, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Out of State

One for the Road – Dominion Square Tavern

August 15, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Out of State

I’m big on tradition. Don’t get me wrong, I love experiencing new things; but I also derive a soul-nourishing sense of comfort from reliving the glories of the past. That’s one reason why, when I drive to Montreal every year for the world’s biggest jazz festival, I do nearly everything the same way I did the year before, and the year before that – stay at the same place; eat the same food at the same restaurants; and of course, drink at the same bars.

It’s an approach that’s practical – why mess with a formula that works? – but not without its drawbacks. Case in point – I’m a cocktail writer, and yet when I make an annual trip to a beautiful, cosmopolitan city like Montreal, I drink almost exclusively at a couple of familiar dive bars that ply their trade on cheap beer and drinks that never rise beyond the complexity of a rum punch.

It’s an irony that’s long gnawed at me. Every week I watch talented mixologists in Boston as they revisit classic drink recipes and create new ones with small-batch spirits, hard-to-find ingredients, and house-made mixers. This year it was time to see how that trend’s been playing out in Canada.

So while I still spent time watching the Alouettes over a glass of “sangria” that may or may not have contained wine, and merrily drank $3.50 Captain and Cokes on a divey roof deck, I was fortunate to discover a bar that, like so many in Boston, specializes in modern interpretations of classic drinks in an atmosphere rich in history.

The Dominion Square Tavern has seen more than its share of changes, crises, and identity shifts since it opened as the restaurant of the Dominion Square Hotel in 1927. There was the massive fire that destroyed the hotel – the bar survived. It also managed to keep its doors open during the Great Depression. Subsequent decades saw changes in the bar’s ownership and atmosphere. In the 1970s, it became one of the first gay bars in Montreal. It later morphed into a sports pub that, by most accounts, was pretty seedy.

But through all its various iterations and overhauls, none of the occupants made use of the bar’s living history until 2009, when the current owners took over the lease. After an exhaustive makeover, the present incarnation of Dominion Square Tavern is a celebration of the bar’s 1920s-era heyday.

As the bar’s manager, Leah, explains, the process of capturing the look and feel of the original bar was part excavation, part educated guesswork. The owners found that the tile floor and ceramic walls were intact from the bar’s opening more than eight decades ago, along with 10 wooden plaques, each bearing the coat of arms of Canada’s provinces.

But little other tangible evidence of the original space existed, not even in pictures – the oldest photographs the owners could find only went back as far as the 1950s. So they went about creating a décor that may not be an exact facsimile of the original, but gracefully evokes the charm of a 1920s cocktail bar.

At the center is an impressively long, bronze-topped bar with 20 stools. Chandeliers hang overhead, adding a touch of old-school style. A no-frills dining area is populated by basic wooden tables and chairs, along with a few comfortable booths.

Atop the bar, vintage desk lamps and a rotary phone add a little historical ambiance, as does an antique cash register behind the bar.

When they couldn’t rely on the original infrastructure, the owners brought in fixtures that fit the throwback motif, like wooden cabinetry and the long shelving mounted on the wall behind the bar, displaying the liquor selection in understated fashion. And in some cases, they went out of their way for an added touch. The weathered mirrors behind the bar, for instance, look like they were dug out of an abandoned basement, but they’re not old at all – the staining effect was achieved chemically.

The result is a timeless look, accentuated by a jazz soundtrack and servers decked out in sharp, white, tuxedo-style shirts.

Against such a deliberately composed backdrop, one might expect a cocktail program devoted entirely to time-honored drink recipes – Manhattans, martinis, that sort of thing. The classics certainly have their place here, no doubt. But where Dominion truly pays homage to the golden age of cocktails is in its elegant but straightforward approach to mixology – “very simple, no too many ingredients,” as Leah says. With top-shelf spirits and an array of house-made mixers, it’s a philosophy that elevates even the most fundamental of drinks into something unique.

That’s why the Gin & Tonique, a drink unrivaled in its simplicity, is so prominently displayed at the top of the cocktail menu. What instantly separates it from the average gin and tonic is the bar’s house-made tonic. As the bartender, Laurent-Xavier, explained to me, the unexpected reddish hue emanates from the zest and barks, and it usually gets filtered out of commercially available tonics. But with its natural color and no unnecessary additives, the tonic brings depth, complexity, and bitterness to what is ordinarily a very basic cocktail. I opted for Hendrick’s in mine, and a cucumber spear brought out the cucumber notes in the gin.

Equally simple, and no less surprising, is the Rye Ginger Ale. Enhanced by Dominion’s flavorful house-made ginger syrup, this blend of rye whiskey and soda is like an adult ginger ale – crisp, dry, and highly drinkable.

The bar’s own fresh lemonade is what makes the Pimm’s Cup stand out. Combined with Pimm’s Cup No. 1 and soda, and artfully garnished with apple slices and a cucumber spear, it’s ideal for a sweltering summer night. The apple and cucumber are unexpected additions, but the flavor combination is outstanding; the apple, after soaking in the cocktail, is particularly delicious. And at Laurent-Xavier’s urging, I made it a “deluxe” by adding Prosecco, which contributed effervescence and a little dryness to this bright, refreshing drink.

My ever-helpful bartender friend then insisted I try the Basil and Rye, and I’m glad he did. In terms of flavor and composition, this drink is truly greater than the sum of its parts. Made with rye whiskey, basil leaves, lemon juice, and syrup, it’s a vibrant, full-flavored cocktail with the unmistakable aroma of fresh basil. Laurent-Xavier explained that they shake the drink with basil leaves, which helps impart that rich herbal flavor.

He also recommended the Sazerac, asking my preference for cognac or bourbon. I went the traditional route with cognac, which combined with absinthe, sugar, and Peychaud’s bitters for a faithful rendering of a time-honored classic.

I closed out with another standard, though this one featured a few inventive twists. The Canadian Old Fashioned is gorgeous in its presentation, even eliciting some oohs and ahhs from a few people sitting nearby. Dominion's most popular cocktail combines Canadian rye whiskey, a sugar cube, Angostura bitters, lemon zest, and triple sec, topped with a Morello cherry. A vibrant take on the most traditional of cocktails, it's a bold, spicy drink with just enough sweetness to keep it balanced and smooth.

Laurent-Xavier tells me the Canadian Old Fashioned is sort of their signature drink, and there's a touch of irony in that – despite Dominion's unofficial credo of keeping their drinks simple, this is one of the more complicated cocktails on the menu. Then again, almost every drink I ordered here defied expectations, so I suppose shouldn’t have been surprised.

Last Call

If Dominion Square Tavern were simply trying to build a replica of the 1920s-era bar that once stood at the same address, it would amount to little more than a gimmick. I’ve been in bars that aggressively try to effect a particular atmosphere or revisit a period of history, and frankly, the novelty wears off pretty quickly. When an establishment narrows its scope too much, it risks becoming the sort of place that customers only go when they’re in a very specific mood.

But instead of trying to recreate the past, Dominion Square Tavern is content to channel its spirit. The historical choreography, while extensive, is fairly restrained, allowing for a classy look that isn’t overembellished.

Similarly, the cocktail program is governed by a philosophy of not forcing too many ingredients into a drink and using fresh, house-made products whenever possible. It's an approach that is employed to tremendous effect in the exquisite Basil and Rye, and in the case of the Gin & Tonique, transforms the simplest cocktail in the book into the most surprising drink on the menu.

While modern mixology knows no limits in its variety of spirits and other ingredients, Dominion Square Tavern favors quality over quantity, resulting in cocktails that are simple in composition but wonderfully complex in flavor.

And that, more than vintage fixtures and historical artifacts, is what’s truly timeless.

Address: 1243 Metcalfe, Montreal, Quebec, Canada

Website:http://www.tavernedominion.com/fr/

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August 8, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Outdoor Seating

Outdoor Seating, Part 5 – Cambridge

August 8, 2014

Matthew Maslin

All Posts, Bars and Restaurants, Outdoor Seating

I dropped the ball. After publishing an outdoor seating story in June, I promised a follow-up in July. But before I knew it, the steamy middle month of summer had come and gone. In a way, I suppose that’s indicative of this fleeting season in New England. But no excuses – it just means twice as much outdoor imbibing in August. So without further ado, we’ll hop on the Red Line and visit a few places in Cambridge. The city on the other side of the Charles is dynamic, unique, and characterized by endless variety. And each “square” in Cambridge has its own distinct rhythm and personality – there are neighborhoods with centuries-old roots, others that are up and coming, and some that are cultural trendsetters.

We begin in Kendall Square.

Belly Wine Bar

Since its 2012 opening, Belly has been defying the notion of what a “wine bar” should be. Instead of dark and serious, it’s bright and airy. In place of the typical cabernets and chardonnays are orange wines and, at the moment, a menu featuring two dozen varieties of rosé.

That casual, playful attitude extends to the outdoor patio that Belly opened this summer. Like the interior, the patio is cozy and almost communal, with an eight-seat bar and a handful of bright red tables that sort of look like modern picnic benches.

Overhead, strands of lights form an illuminated canopy when night falls.

The food menu is as funky as the wine list, with an emphasis on small plates, charcuterie, and house-cured salumi. There are some bold options in the mix, like head cheese, duck liver mousse, and, pictured below, a pork and fennel terrine, accompanied by a spicy mustard. But if your palate isn’t quite that daring, the roasted shallot and walnut spread is heavenly.

And the cauliflower with capers, pine nuts, and preserved lemon is fresh, crisp, and full of flavor.

Wine may be Belly’s calling card, but the cocktail list is no less impressive. The Green Neighbor Policy might be one of the most vividly colored drinks I’ve ever been served. Despite its resemblance to a veggie-based smoothie, this mix of cilantro, rum, and lime is a simple, refreshing cocktail with a natural herbal aroma, well suited to a summer evening.

And summer is clearly what Belly had in mind with the Hazy, Hot & Humid. This slow-sipping drink combines Amontillado (as in “The Cask of”), Cava, lemon, and mint.

Nutty and full-flavored, with a bit of effervescence, it’s an impressive cocktail and an elegant way to beat the heat.

Address: 1 Kendall Square, Cambridge

Website:http://www.bellywinebar.com/

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Moksa Restaurant

While waiting for a bus after a visit to our next stop, I watched with detached curiosity as a man weaved through a sidewalk full of pedestrians, attempting to sell shaving razors and t-shirts. And by “t-shirts,” I don’t mean short-sleeve outerwear with Red Sox logos or funny sayings – I mean packages of men’s undershirts. “T’s, razors” he kept saying, as if he were a scalper with extra tickets to a Bruins game. What’s more remarkable – within minutes, he actually found a buyer (no, it wasn’t me).

Central Square offers more than its share of quirks. And as I’ve said before, it isn’t the most obvious neighborhood in Cambridge to put an outdoor patio. Aside from colorful characters selling toiletries and undergarments, Central is gritty, congested, and subject to a near-constant stream of traffic on Mass Ave. It’s also home to plenty of cool bars, restaurants, and music venues, of course; but for all its diverse, bohemian charm, nothing about Central inspires dining al fresco.

And yet somehow, Moksa manages to pull it off.

Nestled between the restaurant and the Central Square Theater, Moksa’s small, brick-lined patio is set back from the street and feels comfortably enclosed. There are about 10 tables with rattan chairs, and the atmosphere is surprisingly peaceful.

I’m sad to report that mixologist extraordinaire Noon Summers, the beverage director whom I got to know on many of my past visits to Moksa, has left the Boston area for the perpetually sunny climes of Southern California. But her creative spirit still infuses the cocktail menu, with offerings like the Liberator.

This potent, tiki-like drink combines Sailor Jerry rum, mint, chartreuse, and curacao. Garnished with orange and lime, it has some fruity sweetness, but the bitterness from the chartreuse keeps things nicely balanced.

There’s also a selection of seasonal drinks, like this sangria. Made with brandy, wine, and fruit compote, this take on the classic summertime libation isn’t too sweet, and the brandy adds a little depth.

Yes, I know, it’s indoors. But it was raining on one of my visits, so you’ll just have to imagine how this one would look out on the patio.

In addition to the drinks, Moksa offers all-you-can-eat sushi every night from 5 to 7 p.m. I can’t say I’ve tried the sushi here, but the folks at USA Today have good things to say about it – they recently named Moksa one of Boston’s 10 best sushi restaurants.

As if craft cocktails and all-you-can-eat sushi isn’t enough, there’s at least one more benefit to sitting on the patio – it’s not too far from the sidewalk, so if you’re having a t-shirt emergency or need to get rid of some five o’clock shadow, you may be able to find a roving vendor.

Address: 450 Massachusetts Avenue, Cambridge

Website:http://www.moksarestaurant.com/

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Charlie’s Beer Garden

Calling Charlie’s Kitchen a Cambridge institution is an understatement. This humble, beloved dive has been serving Harvard Square for a half-century or so, and one gets the impression that little about it has changed in that time. From the diner-like bar downstairs to the dark, second-floor lounge, this sturdy classic never diminishes in popularity, seemingly immune to food and drink trends or the shifting dynamics of the busy neighborhood it inhabits.

Which is not to say that Charlie’s hasn’t seen some welcome additions over the years, and none has been more celebrated than the beer garden that opened in 2008. Tucked away behind the main building, Charlie’s Beer Garden is just as laid-back and divey as its celebrated interior. There’s a small bar with about 8 to 10 seats.

In the main area are about 12 to 15 tables, most under protective cover to keep the sun at bay and the elements away.

Charlie’s offers a surprisingly impressive beer list, with a decent draft selection and many more options in bottles and cans. Despite the variety, few beers appeal to me more than a Blue Moon when I’m sitting outside in the summer months.

And while Charlie’s’ food menu is more expansive and creative than that of the typical dive bar, the double cheeseburger is a legend in its own right.

In a region that has elevated the art of the burger, with restaurants offering creative nightly specials and publications sponsoring near-weekly “best burger” contests, Charlie’s’ burgers win few if any accolades. But in terms of consistency and longevity, few establishments can hold a candle to “The Double Cheeseburger King.” You can dress it up with all the accoutrements you want, but the original version is refreshingly basic – two hamburger patties with cheese, fries on the side – and wonderfully affordable at $5.25.

In a city steeped in history, this is one tradition that never gets old.

Address: 10 Eliot Street, Cambridge

Website:http://www.charlieskitchen.com/

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We’re rapidly approaching the midpoint of August, but there’s still plenty of warm weather ahead (right?). For your reading pleasure, I’m hoping to do one more installment of the 2014 outdoor seating series before the end of the month. In the meantime, enjoy the rest of the summer.

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July 31, 2014

Matthew Maslin

All Posts, BOSTON, Events

Ancho Reyes Comes to Boston

July 31, 2014

Matthew Maslin

All Posts, BOSTON, Events

Mexico’s contributions to the world of intoxicating liquors are well known and widely celebrated. Tequila, of course, needs no introduction. Nor does mezcal, really; once viewed as some poor relative of tequila with a worm in the bottle, the smoky spirit has enjoyed a surge in popularity and respectability as small-batch versions have found their way into craft cocktails.

Ancho Reyes, on the other hand, probably doesn’t ring a bell. There’s no reason it should – until recently, you’d be unlikely to find this spicy liqueur anywhere outside of Mexico. But distiller William Grant & Sons is easing Ancho Reyes into the U.S. market, giving us a chance to try a unique spirit based on a staple of Mexican cuisine – poblano peppers.

Specifically, Ancho Reyes is distilled with ancho chiles, a crop native to the state of Puebla. Ancho chiles are poblano peppers that have been sun-dried. The wrinkled peppers have a deep reddish-brown color, a sweet, earthy flavor, and typically range from mild to medium in terms of heat. They’re commonly used in Mexican cooking and are central to Ancho Reyes, which calls itself “the original ancho chile liqueur.”

That’s a bold claim, but there does seem to be some truth to it. While the spirit is new to the U.S. market, it’s based on a 1927 recipe owned by the Reyes family that was supposedly lost for decades and recently rediscovered. The distillation process follows strict guidelines for raising the peppers, which are handpicked, carefully assessed for quality, and then soaked in a neutral spirit for six months.

The result is a copper-colored liquor with a rich, natural pepper flavor, balanced with notes of cinnamon, cocoa, almond, and other herbs and spices. There’s heat, too, of course; and that’s where the liqueur really stands out.

Spice can be a difficult element to manage in spirits. Some end up being too hot, others taste artificial. But in Ancho Reyes, the level of heat is moderate – up front, but not muy caliente. You can drink it straight without scorching your throat, and it presents intriguing possibilities for use in cocktails.

Speaking of which, William Grant has been slowly unveiling Ancho Reyes on a city-by-city basis, giving bar managers an opportunity to experiment with the spirit and the rest of us a chance to see how it fares in a drink.

Ancho Reyes finally arrived in Boston this past Monday, and it would be difficult to fathom a more talented greeting party – bartenders from Drink, Backbar, Brick & Mortar, Tavern Road, the Hawthorne, and the Baldwin gathered at Fenway-area bar Audubon and dazzled a packed house with original cocktails that played off the peppery heat of this Mexican spirit.

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Now if you’re a regular visitor to this space, you know I like to be thorough in my cocktail reporting – names of bartenders and their drinks, the ingredients they use, etc. Here, some of the details may be a little fuzzy; the folks behind the bar were pretty busy, and there was a lot of crowd noise. Plus, there are always challenges inherent in starting a conversation with someone who’s wearing a Mexican wrestling mask.

Then again, I’ll admit my grasp on the details loosened somewhat after a visit to the Ancho Reyes ice luge.

It's a pepper. Get your mind out of the gutter.

Anyway, onto the drinks.

Joe Cammarata, principal bartender at Union Square’s Backbar, combined Ancho Reyes with white rum, lemon juice, cucumber water, and sugar. The cucumber worked to tone down the spirit’s heat, allowing the pepper flavor to permeate this cool, refreshing cocktail. A perfect summertime cocktail.

With his Three-Day Stubble (that’s the name of the drink, not an editorial comment), Brick & Mortar bar manager Matt Schrage added smoke to the chile spirit’s fire. A blend of scotches brought a smoky essence to the Ancho Reyes, along with a little sourness from lemon juice.

A cocktail called Chris’s Old Fashioned was a like an homage to the Mexican liquor industry – mezcal, tequila, Ancho Reyes, and agave bitters. The mezcal’s distinctive smokiness was prominent but didn’t overwhelm the drink, instead complementing the chile spice in a manner similar to the scotch in the Three-Day Stubble. And as this drink showed, the Ancho Reyes has a natural drinking partner in tequila.

One of the more popular offerings was a variation of a classic drink called the Golden Cadillac. Appropriately enough for the evening’s proceedings, the cocktail has its roots in a small, western-style tavern in El Dorado, California. It’s traditionally an after-dinner drink made with crème de cacao, Galliano, and light or heavy cream. This version added Ancho Reyes and lime zest, making for a rich, creamy cocktail with mild heat and notes of citrus up front.

The Crook Patrol also played on that time-honored, sensual interaction of chocolate and spice by combining Ancho Reyes, crème de cacao, lime juice, and sweet vermouth. This bold, reddish-hued cocktail had a more pronounced chocolate component than the Golden Cadillac, and the interplay between the heat and sweetness was exquisite.

When he isn’t pouring shots of Ancho Reyes down an ice sculpture, Ran Duan heads up the cocktail program at the Baldwin Bar at Sichuan Garden (an exceptional cocktail bar in Woburn, of all places).

Ran brought a tiki dimension to the proceedings with his striking drink, which blended Ancho Reyes, pineapple, lime, and what was easily the most unexpected ingredient of the evening – caramelized miso. A refreshing balance of sweetness and spice, this tasted as good as it looked.

Hawthorne bar manager Katie Emmerson closed things out with a cocktail that demonstrated Ancho Reyes’s impressive versatility. Mixing the featured spirit with Hendrick’s gin, cinnamon, and lime, there was a lot going on in this one. The botanicals in the gin worked surprisingly well with the peppery heat in the Ancho Reyes, and the spice brought out the spirit’s more subtle cinnamon notes. Complex and vibrant, but smooth and highly drinkable, this was a full-flavored, well-rounded cocktail.

While William Grant & Sons may be better known for its line of whiskeys and scotches, Ancho Reyes isn’t the distiller’s first dalliance with Mexican spirits. They also produce Milagro tequila and import Montelobos mezcal.

But tequila and, to a lesser degree, mezcal, are known quantities. An ancho chile liqueur is more of a niche product, and potentially a tough sell. In that sense, this limited-release tactic is a clever one. The Ancho Reyes folks sure know how to throw a fiesta, and hosting small, coordinated events in major cities tends to create a fair amount of buzz (in more ways than one).

Getting an accomplished lineup of local mixologists to work with your product doesn’t hurt, either.

¡Salud!

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July 17, 2014

Matthew Maslin

All Posts, Spirits in Focus

Good Things Come in Small Batches: A Tour of GrandTen Distilling

July 17, 2014

Matthew Maslin

All Posts, Spirits in Focus

For all the fascinating topics that the brand ambassador of a microdistillery could expound upon – the distillation process, the challenges of running a small business, the snazzy vintage pickup truck used to make liquor deliveries – it’s noteworthy how much time GrandTen Distilling’s Lonnie Newburn spends talking about labels.

No, I don’t mean “The GrandTen Label,” as in the line of craft spirits that have won favor among local mixologists and praise from national media. I mean the actual, physical labels on the bottles.

Lonnie points out the text and numbering on each label, signifying batch and bottle numbers. He comments on the style, shape, and length of the labels, even the type of paper used. He hints at images hidden among the floral designs of GrandTen’s line of cordials.

More than anything, Lonnie groans whenever he notices a label that’s askew, however imperceptible it may be to the untrained eye. “That label’s crooked because of me,” he mutters.

To the average person taking a tour of GrandTen’s South Boston facility, label design and placement might not be the most exhilarating subject of the day. But when you’re one of four individuals responsible for ushering a completely handmade spirit from still to bottle to shelf, details like that are important.

And if they obsess that much about the adhesive affixed to the bottle, you can imagine how much care goes into the product behind it.

Birth of a Boston Distillery

One of only two distilleries in the city of Boston, GrandTen Distilling has its roots in a business plan that Matthew Nuernberger, the distillery’s co-owner and president, wrote for his MBA program at Babson College. Upon graduating, he teamed up with his cousin, fellow co-owner and head distiller Spencer McMinn, who had earned a PhD in chemistry from the University of Virginia.

Armed with business savvy and scientific know-how, they acquired space in Southie in 2010 and set about creating small-batch spirits for a savvy drinking public with a growing appreciation for craft cocktails and quality ingredients.

After clearing the innumerable regulatory and licensing hurdles that all would-be distillers must face if they want their product to be considered something other than moonshine in the eyes of the law, in April 2012 the cousins finally unveiled their first spirit – an American gin.

Less than three years later, GrandTen has emerged as one of the most respected regional players in a fast-growing craft spirit movement.

They’re certainly one of the most visible. It’s not difficult to spot GrandTen doing business around town, considering their distinctive mode of transportation – a 1966 Ford F-100 pickup truck, custom-painted “Steve McQueen Green” and sporting the GTD logo.

Finding the spirits isn’t hard, either. Today there are nine original GrandTen products, which appear on the shelves of more than 300 Massachusetts bars, restaurants, and liquor stores. Distribution has expanded to Connecticut, Rhode Island, and Pennsylvania (and, oddly enough, Washington state), and when I toured the distillery a few weeks ago, they were readying their first international shipment.

Not bad for a company that only recently hired its fourth full-time employee.

Historic Location

While GrandTen is still a young company, the nondescript Andrew Square facility out of which it operates has deep local roots and a colorful history. It was built as an iron foundry in the early 19th century by renowned metallurgist Cyrus Alger. The foundry supplied munitions to the U.S. government, including cannon balls used during the War of 1812.

Later, the foundry’s focus shifted from weapons to wire production, and then lived a long life as a series of machine shops, small production companies, and automotive repair facilities.

When GrandTen took over the old foundry, it had fallen into disrepair and was in need of extensive renovation. Remarkably, some of the original structure remains – its rafters and wooden support beams have weathered the passage of time and imbue the space with a sense of tradition and longevity.

But despite the building’s historical aura, the distillery looks pretty much like your average industrial warehouse – plastic buckets and hoses strewn across a concrete floor, tools lying on tables, piles of cardboard boxes and packing materials, brooms leaning against walls.

Meet Adrian

Of course, most warehouses don’t have a 50-gallon copper still in the back. The Adolf-Adrian Brennereianlagen still, which Lonnie affectionately refers to as “Adrian,” is believed to be one of only five of its kind in the United States.

“Adrian is a very unique eau de vie or brandy still,” Lonnie explains. “He was born at the Adolf-Adrian Distillery Manufacturers in Germany. They used to be a copper works, and have been producing handmade copper stills since 1811. They are very low-volume and produce a limited number of stills a year – fewer than 10 – and most stay in Europe.”

With its spherical dome, various portholes, and a tall distillation column that looks like an upraised arm, Adrian vaguely resembles a killer robot from a 1950s sci-fi movie. But Adrian only does good deeds – nearly every day, he’s busy heating, cooling, and infusing the liquids that will become GrandTen’s next batch of spirits, from their flagship gin to more experimental items. Next to Adrian is a 1,000 gallon fermenter, and a storage tank beyond that.

All throughout the distilling area is evidence of the copper still’s output – oak barrels that have recently been hammered shut, pallets of whiskey ready to be shipped, bottles of gin awaiting labels.

The sweet aroma of molasses used in GrandTen’s new rum permeates the entire room, and on the floor is a large pile of chipotle peppers that had been infusing a batch of spicy vodka earlier that day. The peppers are locally grown, as are nearly all of the ingredients GTD uses – yeast for the rum comes from the Trillium brewery in Fort Point, and botanicals deployed in the gin are purchased from Christina’s, a spice shop in Cambridge’s Inman Square.

As Lonnie explains, it’s an approach that benefits the spirits as well as the community. “Using local products certainly brings a better flavor to the end spirits, keeps more money in Massachusetts, and ensures freshness,” he says.

The tour moves from the production area to the distillery’s front room, where dozens of spirits are aging in barrels. GrandTen barrel-ages six of its products – a not insignificant investment of time and resources for a small distillery.

Brandy in the Works

Some of those barrels hold GrandTen’s forthcoming tenth product – an apple brandy, which Lonnie calls “a true New England classic.” The brandy will stay in the barrels for at least another year, but judging by Lonnie’s enthusiasm, it will be worth the wait.

“We crushed thousands of pounds of red New England apples, fermented them on the skin, and distilled a truly delicious, creamy, caramel, and effervescent red apple brandy that has been aging for over 2 years now,” he says.

But there’s no need to wait for GrandTen’s other spirits, and after learning how they’re made, it’s time to find out how they taste. Much like the facility as a whole, the tasting area is a functional, bare-bones affair.

There’s a roughly cut concrete bar, behind which are shelves lined with bottles of GrandTen and a few mixers. Two large wooden tables are fairly recent additions to the tasting room, handmade by the GrandTen crew to get visitors more involved in the tasting process.

Visitors should get comfortable, too, because there’s plenty to sample.

Wire Works Gin

The tasting begins with Wire Works American Gin, the name of which is a nod to the foundry’s previous life as a wire works. American gins tend to be less strict than traditional London dry gins in their use of botanicals. While all gins must use juniper, which contributes the spirit’s distinctive pine flavor, Wire Works dials back that herbal pungency in its botanical blend.

The result is a clean, balanced, highly drinkable gin, with notes of white pepper, citrus, and Angelica root. The botanical recipe is secret, of course, but Lonnie reveals one of the more unusual ingredients – cranberries, which don’t impart flavor but add acidity and contribute to mouthfeel.

Wire Works Special Reserve

The Wire Works Special Reserve that Lonnie opens next was bottled that very day. It’s the exact same gin as the Wire Works, except it spends a year aging in American oak bourbon barrels. The barrel aging accounts for the gin’s darker complexion and, more importantly, its whiskey-like complexity. It’s a warmer spirit with a bit of spice in the nose and soft notes of vanilla at the end.

The Special Reserve is similar to an “Old Tom” style of gin, so it works well in a Martinez, but can just as easily substitute for whiskey in cocktails.

South Boston Irish Whiskey

Speaking of whiskey, the South Boston Irish Whiskey is the only GrandTen product that isn’t made entirely on the premises. The whiskey is fermented in Ireland and shipped to the South Boston distillery, where it’s blended, aged in bourbon barrels, and bottled.

The whiskey arrives from the Emerald Isle in a fairly raw state, often with pieces of wood and charred oak floating in it. The wood chunks get strained out, of course, but the oaky essence remains, combining with sweet cinnamon spice and notes of banana.

Medford Rum

Medford Rum may be GrandTen’s newest offering, but it’s been hanging around the distillery longer than any other spirit. Aged for two years in charred American oak barrels, the Medford Rum is what Lonnie calls an “old, tavern-style rum.” It hearkens back to the colonial era, when Massachusetts was home to upwards of 30 rum distilleries.

Rums made in Medford were especially renowned for their superior quality, and the term “Medford rum” became a general way to refer to any dark, full-flavored rum.

The last of those classic rum distilleries closed before Prohibition, but GrandTen picks up the trail with this updated version. Made with blackstrap molasses, the dark, thick liquid that remains after sugar has been boiled out of raw cane syrup, it’s noticeably less sweet than typical rums. With clear notes of butterscotch on the nose and rich caramel flavors, this is a smooth, complex rum that recalls the flavor of a Werther’s Original candy.

Without exaggeration, this is unlike any rum I’ve ever tried, a fact Lonnie attributes to the choice of local products. “Trillium provides us with a blend of New England yeasts that give the rum a regional character that simply cannot be reproduced with commercially available yeast strains,” he says.

Cordials

The rum seems like a tough act to follow, and I’m not sure what to expect as we move into GrandTen’s line of cordials. Cloying sweetness? Herbal intensity? Names like “Amandine” and “Angelica” offer scant clues about the character of the liqueurs, and the label on one bottle appears to be marred by an inexcusable typo.

Amandine

But one sip of the Amandine immediately alleviates my concern. This barrel-aged almond liqueur recently drew praise from the Wall Street Journal, which lauded GrandTen’s “less-is-more approach to Amaretto.” With a pure, full-flavored almond character and a unique mouthfeel, the Amandine recalls the softness and warmth of a homemade almond biscuit.

Angelica

The Angelica, meanwhile, utterly defies categorization. Described as a “botanical liqueur,” the name derives from the spirit’s primary ingredient – Angelica root, a tan-colored herb with a sweet, earthy flavor and hints of anise.

The eponymous herb is used to great effect in the cordial, combining with notes of cinnamon, clove, and juniper for an entirely unique liqueur. It would be like St. Germain and chartreuse having a kid; the Angelica lacks the brightness of St. Germain and the bitterness of chartreuse, but maintains an aromatic, floral essence and a fragrant bouquet of spices.

Craneberry

All throughout the tasting, I kept glancing at the third cordial – Craneberry – and wondered how a distillery that consistently demonstrates such painstaking attention to detail could have flubbed the spelling of “cranberry” and allowed the error to remain on the label.

But the extra vowel isn’t an oversight – “craneberry” is the word that early Massachusetts settlers used to refer to the cranberry flower, which resembles a crane. Here it’s a rum-based liquor infused with Cape Cod cranberries and aged with citrus in cabernet barrels. Like the Amandine and Angelica, the Craneberry is full-flavored but not overly sweet. A seasonal release, this is a holiday cocktail waiting to happen.

Fire Puncher Vodka

The tasting closes with one of GrandTen’s standard offerings – and another history lesson. Fire Puncher vodka was the distillery’s second product, and with its spicy bite, represents a thumbing of the nose at the preponderance of soft, fruity vodkas on the market. Each batch is distilled with 10 pounds of those fresh chipotle peppers, and Lonnie again credits the local ingredients with imparting such a unique flavor to the spirit.

“The chipotle peppers from Bars Farm [in Deerfield] are of a much higher quality,” he says. “Most chipotle peppers are made from a lower-grade jalapeno because they are going to be smoked; however, our chipotles are made from superior local jalapenos.”

And while the label warns that the spirit is “not for the faint of heart,” the final product is much more about flavor than heat. The vodka has a big, pure pepper essence, and the heat stays on your lips instead of setting your esophagus aflame. Hickory smoke, which is bubbled through the vodka before bottling, rounds out the flavor and makes for a smooth, warm spirit that seems destined for a bloody mary.

The name “Fire Puncher” is inspired by an incident from the distillery’s illustrious past. A fire broke out in the foundry one night in January 1887, and before the fire department could arrive, a concerned chap by the name of Tommy Maguire took it upon himself to climb up to the roof and fight the blaze – with his fists. His efforts, however well intentioned, earned him a ride in the paddy wagon.

Sadly missing from our tasting is Fire Puncher Black, a variation of the chipotle vodka made in collaboration with Taza Chocolate of Somerville. The combination of dark chocolate and spicy pepper sounds divine, but the stores are depleted (don't fret – it'll be back). And while it was only intended to be a limited-edition product, its absence highlights one of the challenges inherent in small-batch distilling – when a spirit runs out, sometimes it’s really, truly gone.

Life in a Small Distillery

Such are the facts of life for a distillery of this size and tenure. Capacity limitations and the inflexibility of the aging process directly influence GrandTen’s product line, even more than they would for a larger, older outfit. Regardless of the volume of spirit GrandTen can produce, there’s only so much space to store it.

And products that require barrel aging can’t be hurried along. If GrandTen ever has designs on releasing an original, 12-year-old whiskey, they need to get the spirit in barrels spirit today if they want it on shelves by 2026. Even now, an unexpected spike in demand can disrupt production schedules or, in the case of the barrel-aged spirits, lead to a gap in availability.

But while GrandTen’s output is restricted by time and infrastructure, their freedom to experiment with handpicked ingredients and design original, innovative recipes is limited only by their collective imagination.

Unlike industry titans, GrandTen isn’t tethered to age-old recipes or methods. Someone operating a still at Beefeater doesn’t have license to throw a handful of cranberries into the botanical mix to see how it might alter the gin’s flavor. But at a microdistillery, an idea like that has the potential to become a signature product.

GrandTen’s facility might look a bit like a garage, but it functions more like a workshop. It’s a creative environment in which energy and ingenuity thrive, risks can pay off, and even missteps have value. The result of that combination of artistry and grunt work is a line of unique, homegrown spirits for a city that’s come to appreciate quality and recognize nuance in its cocktails.

Every night we crowd into places like Backbar and Wink & Nod and wait for original, well-executed drinks made with the best ingredients by the most talented mixologists. It follows that we should seek out the same passion, patience, and devotion to craft in our spirits.

And if you find those qualities in a bottle with a crooked label, well…just consider it a personal touch.

Address: 383 Dorchester Avenue, Boston

Website: http://www.grandten.com/

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