"5-4" Beacon Hill Hotel & Bistro Creates a Cocktail in Celebration of Supreme Court's Decision Against DOMA

5-4

Beacon Hill Hotel & Bistro Creates Cocktail in Celebration of The Supreme Court’s Decision Against DOMA

 

(BOSTON, MA) - In honor of the Supreme Court striking down the Defense of Marriage Act (DOMA) and Proposition 8 by a 5-4 vote, Beacon Hill Hotel and Bistro located in Boston, MA created a special cocktail appropriately named the “5-4,” available now through July 2013. The cocktail is made with a 5-4 ingredient ratio: 5 parts Absolut Mandarin, 1 part Sprite, cranberry juice, sparkling wine and fresh orange juice, but all parts equal love...

 

Recipe:

5 parts Absolut Mandarin
1 part Sprite
1 part cranberry juice
1 part sparkling wine
1 part fresh orange juice

Directions: Put all ingredients in a shaker filled with ice. Shake until cocktail is cold and serve straight up in a chilled martini glass. Garnish with orange.

 

Cost/ Availability: The 5-4 is $11.00 and is available at Beacon Hill Hotel & Bistro now through July 2013. The Bistro bar hours are as follows: Monday-Saturday 11:30AM to 11:30PM and Sunday from 12:00PM-10:00PM.

Let's Talk Burrata: A Mild Italian Cheese with Character!

Who doesn't love Italian restaurants with amazing "mozzarella bars"?  Add that sexy mild, creamy cheese with character known at burrata and I am in foodie heaven. Two textures - firm an soft - this milky white uber fresh cheese is simple yet special.  The outer "shell" is semi-firm, as is expected of typical traditional mozzarella.  Once "opened", one reveals the creamy more silky product within.  This is the little miracle that is burrata which means "buttered" in Italian!  Traditional buffalo or cow's milk mozzarella filled with pieces of mozzarella topped off with cream before the pouch is sealed makes for a lovely final product.

Burrata, when it is fresh, is tame on the palate, buttery, soft and smooth.

I first fell for burrata at Chef Lydia Shire's Scampo in The Liberty Hotel, Boston, Mass.  Scampo features a beautiful mozzarella and brick oven bar which is the centered focus in the rear of the main dining room.  There, during a Boston Foodie Tour (See my review, here), we were treated to a tomato, burrata, and arugula salad.

Tomato, burrata, and arugula salad at Scampo, Boston

Chef Jody Adams' Trade Restaurant also served up a great burrata one night for dinner (See my review, here)

Burrata over heirloom tomatoes and date puree with blanched almonds and microgreens at Trade Restaurant, Boston

Finally, at Shelly Fireman's second Bond 45 location on The National Harbor (DC Metro/Ozon Hill/Fort Washington) with the first being in NYC, I enjoyed a lovely burrata with Beefsteak tomatoes, purple onion, EVOO, olives, and basil while overlooking the Potomic River.  Review of lunch at Bond 45 coming soon.

Burrata with Beefsteak tomatoes, purple onion, EVOO, olives, and basil

Bond 45 takes their mozzarella bar to another level serving the delicacy with tasty choices like fried artichoke, pomodora dip and proscuitto di parma, meatballs, or 'in/en Carozza' (basically fancy, sometimes layered grilled cheese finger sandwiches made with egg-battered and fried crusty bread and burrata - in Carozza translates to "in a carriage")

Mozzarella en Carozza. Credit: www.homefood.it

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Get Buzzed: The Beehive Presents New Summer Cocktail List

 

Sip on summer at The Beehive located in Boston’s South End, with new seasonal additions to its cocktail menu. Known for its eclectic menu where dishes ranging from Eastern European, to Mediterranean and Latin American rest comfortably next to each other, its summer cocktails are no exception.

Crafted by The Beehive’s talented bar team, the new summer varieties such as the Classico, made with sweet Lemongrass-vanilla Simple Syrup, Soda, Vodka, and Cocchi Americano ($11.50) incorporate innovative ingredients, perfect for cooling down on a hot day or starting off a great night. 

For something fuller try the Bishop, created with Cognac, Yellow Chartreuse, Byrrh Aperitif and Cinnamon Syrup, ($13.50) or the Fog-Cutter with Gin, DQ Gold Rum, Orange & Lemon juice, Orgeat Syrup, and Black Balsam Currant ($12), which exemplifies the tastes of the season while maintaining the unique, flavorful combinations you’ve come to expect from The Beehive.

The Beehive’s new cocktails pair wonderfully with live nightly performances ranging from jazz to blues and everything in between. Sip on the drinks at the bar, or enjoy them with The Beehive’s renowned cuisine from Chef Rebecca Newell. Visit The Beehive’s website for weekly calendar listings of performers and other special events. Reservations recommended.

The Beehive is located at 541 Tremont Street, Boston, MA 

The new cocktail menu will be served throughout the summer!

     

BEEHIVE COCKTAIL MENU

Queen Bee (Vodka, Fresh Grapefruit, St. Germaine, Champagne) 12.5

Valentino Martini (Vodka, Blood Orange, Passion Fruit) 12

Super Perfect Martini (St. George Gin Terroir, Dolin Vermouth Blanc, Stilton Stuffed Olive 14.5

Strawberry Margarita (Milago Silver Tequila, Strawberry Puree) 12

Beehive Julip (Gold Rum, “Creole Shrubb” Liqueur, Orange, Fresh Mint) 12

Classico (Lemongrass-vanilla Simple Syrup, Soda, Vodka, and Cocchi Americano) 11.5

Bishop (Cognac, Yellow Chartreuse, Byrrh Aperitif, Cinnamon Syrup) 13.5

Fog Cutter (Gin, DQ Gold Rum, Orange & Lemon Juice, Orgeat, Black Balsam Currant) 12

  *Modified Image Unlimited Communications, Ltd. Media Release*

This Week In... Home Cooking (The Rare Moments)

I actually made this dish sans the pesto and with English cucumbers for last year's Boston First Annual Diner en Blanc all white picnic!

Watermelon pesto salad with feta and balsamic

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Salt & Pepper roasted asparagus

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Naan Pizza with peppery arugula, goat cheese, cubed pancetta, and basil pesto

Tandoor-baked naan with basil pesto

Tandoor-baked naan with basil pesto and fresh, peppery arugula

Tandoor-baked naan with basil pesto with fresh, peppery arugula, and goat cheese crumbles

Tandoor-baked naan with basil pesto with fresh, peppery arugula, goat cheese crumbles, and pancetta

Final Product: Tandoor-baked naan with basil pesto with fresh, peppery arugula, goat cheese crumbles, and pancetta