Congratulations to two bartenders who seem to always inspire me enough to make it on the Featured Tipples of the Month Series!
Jillian Caron of the new Leather District place to be, Savvor Restaurant & Lounge, Sahil Mehta of Estragon Spanish Tapas in the South End, and John Drew of Ming Tsai's Blue Dragon in Fort Point.
You can read about their coverage and others, here.
Some new faces:
Myles Stout, formerly of dBar
Jimmy Quadros, formerly of Sanctuary and now at Kitchen
Angie of Canary Square
Cassie of Eastern Standard
I've had a wonderful winter full of spiced, warming cocktails. I can't wait to see where Boston (and beyond) bartenders will take us for Spring!
Let's start with the cocktail created by Angie of Canary Square and named by yours truly: The Creole
One evening, while visiting one of Canary Square's favorite resident bartenders, Dave Sheets, I requested (as I typically do) a new, off-menu bourbon cocktail. Dave recalled one recently created by Bar Manager, Angie.
It is made with equal parts Monte Negro, Pierre Ferrand Cognac, and Buffalo Trace Bourbon.
My love of amaro and bourbon is equally and perfectly satisfied with this cocktail. I don't often order cognac-based drinks, save for an occasional sidecar, but the Pierre Ferrand cognac imparted earthy, woodsy, pretty floral notes that really brings this cocktail to a nice finish. Buffalo Trace bourbon was first introduced to me at Canary Square by manager Bryce Mack who swore by it. Canary is still the only place I frequent that uses it almost exclusively on its bourbon cocktail list, and with good cause. It's a smooth, luscious bourbon with spicy honey notes.
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| Angie and The Creole |
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One evening, while grabbing a cocktail and late night bites at Eastern Standard (a beautiful bar where I first fell in love with craft cocktails by Naomi Levy and Kevin Martin) Cassie whipped up a beautiful cocktail for me featuring....
wait for it...
an amaro and bourbon!
Right answer! Are you sensing a theme here?
My palate craves what it craves, but there are so many flavor profiles of bourbon and amaro alike that this combination never gets old!
After enjoying a few cocktails we moved on to a newish phenomenon called the "bone luge" -
"A shot of booze, funneled down an emptied out shank bone."
It's major, I promise. Check out Mr. Bone Luge himself, here, and see images of people boneluging around the country!
After devouring our roasted bone marrow, we did ours with Mezcal.
Here are ours pics:
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| It was my best bud Nick of TreasureMA's idea, of course! |
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| Jen& Nick |
One random Sunday afternoon, Jill Caron (Savvor Restaurant & Lounge) made a simple, yet perfectly balanced cocktail with my favorite Italian...Cynar! The cynar sour was garnished with Angostura
polka dots!
One of my most recent perfect winter cocktails was with Myles Stout, former bartender at dbar. A perfect holiday, The Cinnamon Spice is a cocktail made with Jack Daniels whiskey, orange and cinnamon.
Jimmy Quadros at Kitchen Boston, made a lovely, herbaceous mezcal tequila based cocktail that saved a pretty disappointing meal (review coming soon).
Be on the look out for next month's featured tipples of the month and my interview with Head Distiller of Privateer Rum, Maggie Campbell!
