So far, March has been a good month of imbibing. I am writing this on Saint Patrick's Day which is totally coincidental, since most SPD drinkers are not slamming craft cocktails.
I've had a spectacular flip created by Justin Kuhni at Centre Street Sanctuary (an obvious favorite neighborhood spot for me), a lovely acidic, rum based cocktail with a red wine float and a tequila based cocktail build up with citrus and baking spices at Blue Dragon, and a beautifully balance and complex milk punch created by John Drew also of Blue Dragon.
The milk punch was complex, as most are. The spirit based was Privateer rum (silver) made with beautiful components, including mace, all-spice, anise, bitter orange peel, clove cardamom, cinnamon, kobocha squash, orange and lime.
The color imparted to this punch is sexy.,.a little green goddess a touch of Chartreuse.
Be on the look out for my latest interview with friend and head distiller at Privateer Rum, Maggie Campbell!
Be on the look out for my latest interview with friend and head distiller at Privateer Rum, Maggie Campbell!
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After a few hours at the New England Food Show, I decided to take my out of town guest to Centre Street Sanctuary, my favorite neighborhood watering hole.
Justin Kuhni was on the bar and made a spectacular off menu flip called the Blackberry 370 after I requested a cocktail with Pisco (my favorite white brandy out of Peru) and an amaro (preferably Cynar).
This is what he came up with: The Blackberry 370 made with one egg white, one part (each) of Pisco, Cynar, Kina L'Avion d'Or (an Italian apertif wine), and lemon juice with muddled blackberries and Angostura bitters topper.
It was a nice blend of bitter, berry, and spice with a silky finish that all flips should offer.
It was a nice blend of bitter, berry, and spice with a silky finish that all flips should offer.
Past months' featured tipples of the month can be found, here.
