December 2013/January 2014 Featured Tipples of the Month

I rounded the year out with a number of fantastic cocktails created by a few of my favorite bartenders in the city.

Here are just a few...

Amaro (Italian bitter liqueurs) are a part of my food triangle. They are so herbaceous, I will count them in as part of my vegetable/fruit ration...work with me!

  Below, Jill Caron of Centre Street Sanctuary is whipping up the "Bittersweet Farewell", a cocktail that she starts to make the minute I sit at her bar without my having spoken a word past "hello".

Jill Caron making a "Bittersweet Farewell"

The "Bittersweet Farewell" features Cynar, an artichoke digestivo and one of my absolute favorite Italian bitter liqueurs (next to Aperol and Campari), Pisco (a white Peruvian brandy-and one of the only brandies I enjoy), triple sec, lemon juice (for a perfect balanced acidity), and simple syrup.   

 It's one of the most well-balanced cocktails in Boston!

Jill has also created an amazing ginger cocktail called "King's Chariot", made with King's ginger liqueur, Campari, Fernet Branca, and Gran classico bitters.

A great mixture of two of my favorite flavor profiles, spicy ginger and bitter.

"King's Chariot"

Another fantastic cocktail out of Centre Street Sanctuary was created by former Sanctuary drink slinger, Kati, called 

"The Veterinarian's Special" made with Campari, Cynar, Fee Bros. grapefruit bitters, orange juice, grapefruit juice and a lime twist.

"The Veterinarian's Special"

You count on Mr. Sahil Mehta of Estragon Tapas Bar for a marvelously creative tipple that will introduce you to a new cordial!

Ladies night back in December was no different.  One sign of a brilliant bartender is genuine interest in what you actually like to drink and the flavor notes you enjoy.  Ask Sahil to make you a drink and he will immediately inquire, "What do you typically like to drink?"  "Do like like sweet, bitter, or sour cocktails?"

Answer him and get ready for a journey into an exciting, educational night of imbibing.

Sahil making the "Detente"

Cinnamon garnish

The "Detente" is made with 2 oz barrel aged Bols genever, 0.5 oz each of Green

Chartreuse and Becherovka, 0.25 oz cardamom-clove syrup, 1 egg. Freshly grated cinnamon for garnish.  

You've gotta love a good flip!  The Detente was creamy, bold, and spicy from layers of perfect baking spices (cardamom, clove, cinnamon, and Becherovka).  It would make the perfect holiday cocktail, but wouldn't be too bad on a cool-warm spring evening outdoors.

The "Detente"

This last Sahil creation was truly interesting as I'd never sampled Aveze Gentiane liqueur which is an aperitif produced from the roots of the gentian plant found in mountainous central and southern Europe.  It was created in 1929 by Emile Refouvelet.  The cut root is allowed to macerate in alcohol for 9 months and after careful addition of other plants/flowers, it is distilled and rested for a minimum of 6 months before filtration and bottling in France.

The "Maroon Beret"

Diabolique bourbon is another spirit new to my palate.  It is a Kentucky bourbon infused with natural flavors from fruits, herbs, and spices.

The Aveze and bourbon were mixed with herbaceous Green chartreuse, and spicy Trinidadian Angostura aromatic bitters with a rosemary sprig garnish to create the "Maroon Beret".

Check out one or all of these amazing concoctions on your next hunt for a great cocktail in Boston and let me know what you think!

To check out previous Featured Tipples, click here.

Shanti-Taste of India, Roslindale Village, MA

"Shanti" means "Peace" in Sanskrit.  Their new space in Roslindale fits the bill (the older space is in Dorchester).  
A beautiful dining room draped in reds, orange, and metallics, it is both intimate and family-friendly- a place for a date or a family meal.

The walls were adorned with art pieces.

 

The Food

Shanti serves an abundance of diverse regional dishes, namely Bangledeshi recipes such as Bhuna, a "style of cooking, where spices are gently sauteed to bring out their flavors, the meat is added to the spices & cooked in its own juices resulting in deep strong flavors".  There are also classic Indian style dishes including Vindaloo (a spicy dish made with roasted hot chili peppers, citrus, and curried potato), Shaag (creamy, spinach-based dishes), Korma (dishes with spices, nuts, and cream), and many more, including Tikka Masala, Rogan Josh, Curry, and Jhalfrezie.

Of course we began out meal with papadum, a mild, crisp, lightly spiced, lentil wafer served with onion, mint, and tamarind chutneys.

A go to starter for me at any Indian restaurant has to the the Mulligatawny soup, a rich, warm soup made with lentils, vegetables and spices.  Shanti's is heavy on the coriander (cilantro), just as I like it and served uniquely with a lemon wedge.  The citrus added a lovely bite to the soup.

Mulligatawny soup

 

A dish which I'd never sampled before and absolutely loved was the chana masala-whole chickpeas with red onion cooked Indian style.  It came highly recommended by Andy, our courteous server, as it is his favorite dish.

Chana masala

The chef sent out a platter of appetizing starters including vegetable samosas (curried potato, peas, nut and spice filled turnovers), Aloo tikki (fried potato patties), Chicken tikka (skewered tender chicken, marinated in spices and yogurt, cooked in tandoor oven), and Nabaraton Korma (fritters of nine different vegetables cooked in a mild creamy sauce and garnished with nuts).

Appetizer platter

I was pleasantly surprised to see okra on the menu.  I tend not to focus much on vegetarian portions of any menu, but I cannot recall noticing okra on other Indian restaurant menus in the past. Bhindi masala is made of fresh okra delicately spiced and cooked with tomatoes and onions.  

 No one should leave such a phenomenal Indian restaurant without sampling something extraordinarily spicy!  We decided to try the goat vindaloo that we enjoyed with pine nut garnished Basmati rice and our other side dishes and garlic naan (roti bread) stuffed with garlic and topped with fresh coriander.

We ended our feast with a pretty unremarkable Kheer, a rice pudding cooked with sweetened milk, garnished with pistachios.  I think I'll sample the homemade kulfi (sorbet).

Have you been to either location of Shanti-Taste of India?  Let me know what you think in the comment box below.

If not, you must get there soon and try something new!  Shanti also features a daily lunch buffet, the perfect time to try different dishes for one low cost.

Owners Rokeya and Solomon Chowdhury were present during my visit.  They will welcome you will open arms and a smile.

I am also looking forward to checking out their other ventures, across the river, Moksa and Naga!

Disclosure:  This meal was provided at no cost to the author.  My opinions, however, are my own.