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| Photo credit: Blue Dragon's Facebook page |
After a particularly hefty lunch in the North End with a friend who had been raving about the cocktails at Blue Dragon, Ming Tsai's new venture in Boston proper, for weeks, we walked over to Fort Point so that I could finally see for myself.
We had the greatest time with Ryan and John Drew (formerly of Eastern Standard and Brick & Mortar) behind the stick making well-balanced, beautiful cocktails!
We eventually worked up a bit of an appetite again and ordered the dan dan noodles. I would probably agree with B.N. Lee (Improper Bostonian) when he called them "an oily mess", but for me, they were oily in the best way...definitely comfort food after a cocktail or 6!
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| Dan dan noodles with ground pork chili oil, and Chinese cabbage (Bok choy) |
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| The Skullcrusher |
The Skullcrusher was a sweet heat type of drink, made with thai chilli, creme of coconut, and agave. It was smooth and creamy with a kick of heat mid-palate and topped with fresh grated nutmeg!.
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| The Paper Tiger |
The paper tiger is a round, bold cocktail made with Italian bitters, citrus, and Laphroig which adds a perfect smokiness over the bright concoction. I imagine a nice mezcal would do the same.
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| The Jetpack |
The JetPack is a tiki cocktail made with in-house small batch rum, falernum, cinnamon simple syrup, angostura bitters, lime, grapefruit, and mint garnish. A lovely, light, refreshing cocktail with heavy baking spice notes from the simple syrup and falernum. Perfect for autumn!
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| The Last Word |
The Last Word is made with Damrack gin (which has been described as a cross between a Dutch Genever and a London dry), green chartreuse, lime, Luxardo maraschino liqueur, and drops of absinthe. It's pungent, bright, and sharp on the palate. It's complex.
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| The Suffering Bastard |
The Suffering Bastard has Navy strength rum, pineapple juice, Angostura bitters - simple, but big and spicy.
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| The Prospect Park |
The Prospect Park was created using Basil Hayden bourbon, Aperol, Punt de Mes, and Luxardo maraschino cherry liqueur. It's bright and fruity, but not girly. It really highlights the Basil Hayden.
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| Sherry Cobbler |
John Drew's Sherry Cobbler was made with 1.5 oz Olonoso sherry, 3/4 lemon juice, 3/4 simple syrup, long lemon and orange peel, over crushed ice. It's a cool, refreshing, thirst-quenching off-dry sherry cocktail and pretty to boot!
I am definitely a fan of these talented guys behind the stick and can't wait to revisit very soon for more food sampling and cocktails!
