Featured Cocktails of the Month: The Trinidad Sour by Jace Sheehan at Wink & Nod South End Boston and A Perfect Negroni by Jeremy Oertel at Death & Company NYC

A few weeks ago at Wink & Nod in the South End of Boston, I enjoyed the most spiced drink, yet one I could wholly appreciate-the color, texture and its rich, luscious frothy cap. 

It was sexy-presented in a coupe, my all time favorite seductive cocktail glass.  

Double shaken to silky perfection, this botanical and boozy-forward cocktail surprised me giving all of the baking spices one could imagine and taste.  

Before knowing the ingredients (especially the main one), I picked up cardamom, clove, cinnamon, tarragon, orange peel, and much more.  

The actual recipe (by Guiseppe Gonzalez of PDT) was made by Jace Sheehan with love:

Trinidad Sour 

1.5 oz Angostura Bitters

1.5 oz Orgeat

3/4 oz Lime

1/2 oz Bourbon or Rye

During my last visit to NYC, Death & Company was on my list of places to get an after dinner libation on night.

Jeremy Oertel made a perfect Old Tom Negroni for me. Death & Co is a sexy, dark spot with hardworking, focused folks behind the stick. 

The patrons are diverse in age and style. The bartenders serious about their craft, yet sociable. The door attendant checks for a spot specifically for you and your guest(s) before ushering you in.

My review of the Death & Co. book 

by Dave Kaplan and Nick Fauchald coming soon!

Cocktail Series: Art of the Cocktail - The Labor of Liquor. A DrFoodie and Boston Center for the Arts Collaboration during 2014 ArtWeek Boston

My vision finally came together after a summer of planning with the fabulous folks at Boston Center for the Arts!  The first installation of our Cocktail Series on October 1st was a great success and I cannot wait to do it again!

 Cocktails and visual arts came together in an illuminating tasting amidst the Boston Center for the Arts’ exhibition “Labor in a Single Shot.” 

Teaming up with myself, Head Distiller, Maggie Campbell and Vice President of Sales, Kevin Martin of Privateer Rum (Ipswich, MA), and the Boston Center for the Arts Team co-hosted an intimate conversation about rum.  

 We were honored to be a part of ArtWeek Boston 2014.

You can read Maggie and my interview with Cynthia Woo of BCA, here.

Attendees learned about the history of rum locally and internationally and even the processing of sugar for its production.  

Massachusetts has a deeply embedded history of rum and I for one can listen to my friend Maggie speaking on the topic at any given moment. 

 Attendees were fascinated by the information, the tasting of the pure hand crafted product and two beautifully crafted cocktails created by Kevin, past bar manager at Eastern Standard Kitchen and Drinks in Kenmore Square.   

Maggie Campbell, Head Distiller at Privateer Rum, Ipswich, Massachusetts

 Inspired by the themes of labor in the Mills Gallery exhibition, the evening highlighted the process and work behind creating liquor and cocktails. 

We explored the creative and artistic process of distillation, the aging-process, rum’s distinct flavor profile and its use to craft the perfect cocktail while guests enjoyed a private viewing of the Mills Gallery exhibition!

 
Kevin taught guests how to make his latest Fall cocktail creations:

"Use real lemons ONLY!" -Kevin Martin

Ghoulish Punch
 Privateer Silver Rum
Apple Cider
 Maple Syrup
Cynar

The Equinox
Cinnamon infused Privateer Silver Rum
Fresh lemon juice
Bitters
Maple syrup

 
Sweets designed by Sarah Cohan at The Sweetery Boston were spectacular and also received rave reviews.

Ginger Molasses Rum cookies, Bacon and Bourbon Minicupcakes, Bananas Foster Pound cake with Rum Caramel glaze by Sweetery Boston

Me, Maggie Campbell, Jax Sinclair, Erika Harper, Summer Williams, and Michelle Caldeira

 

Ghoulish Punch and Bourbon and Bacon mini cupcake.

The next seminar in the series will be taught by Meaghan Sinclair and Harmony Dawn of Booze Époque, a craft cocktail catering company (the first in Boston). 
These ladies will amaze you with their holiday punch creations!  

Come out and learn how you can wow your family and friends this Holiday Season on December 15, 2014 at Mills Gallery in the South End (BCA campus).  
Ticket sale links will be posted at a later date.

Once Upon a Dinner @ Blue Dragon, Chef Ming Tsai's Boston Restaurant (Fort Point)

 "Once Upon a..." is a new series created to feature my forgotten meal shares.  I will write about meals that I have neglected to blog about whether good, bad, or indifferent.  Hope you enjoy some of my long lost culinary memories, whether I did or not!
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I first discovered the brilliant eats and drinks at Blue Dragon at the end of last summer.  I featured the talented John Drew, bar manager and bartender extraordinaire on my then new Featured Tipple(s) of the Month, here.

Since then, one of the menu mainstays is a must every time I visit - the Dan dan noodles!  A spicy, slick sauce over succulent, ground pork, Chinese cabbage, chili, and perfect noodles.

I Asian style pickled eggs whether soy or tea!  The ones at Blue Dragon are lovely with added texture and complexity which I found unique.

Soy pickled deviled eggs with crisp taro straw nest and topping

I was not a fan of the escargot at all.  I found the Thai compound butter and finely diced veg to be a distraction from one of my favorite delicate mollusk.  

Simple treatment is best in my opinion.

Escargot with Thai compound butter with brioche

The pork and scallion wontons were perfect - bold flavors

The hot pot dinner special was just OK.  It lack the extraordinary flavor I expect with hot pot dishes.

May 2014 Featured Tipples (Cocktails) of the Month with Tenzin Conechok Samdo at Trade, Boston, MA

Tenzin Conechok Samdo.  "Smoked Rosemary Point" cocktail

 

The Smoked Rosemary Point

Trade Creates is one of the premiere cocktail programs in Boston because of three major things:

1. The ability to open up customers to share their cocktail desires and requirements.

2. The introduction of new and exciting flavors and boozy products to the adventurous consumer.

3. An amazingly talented crew behind the stick.

Starting the conversation at Trade...the way any conversation begins with a great bartender...even if not in writing.

What my communication looks like...LOL

I met Tenzin back when he was tending bar at a low key hotel bar on the way home from my then office of 5 years at Harvard Medical School home to Brookline's Longwood Towers.  Always courteous and kind, I was uber excited to see him break free and into Boston's major cocktail scene...the big leagues!

Tenzin now serves as head bartender at Jodi Adams' Trade Restaurant on Atlantic Avenue in the Waterfront District was recently featured on www.Zagat.com's 9 Up-and-Coming Bartenders You Need to Know in Boston.  
He is the type of bartender that will blow your mind with his preparation of a cocktail alone and this is not because of fancy tricks or gadgets.  
Tenzin does not need bells and whistles to call attention to his craft.

 For instance, I have literally seen heads turn at the bar in Trade when he was making both the "Italian in Oaxaca" and "Smoked Rosemary Point" simply because he smoked a dried sprig of rosemary for both libations with smoked cedar added to the former.  The aroma alone drew other patrons in and was the perfect opening to spark interest and curiosity.

Tenzin Samdo, Trade Restaurant bartender, smoking dried rosemary and cedar for a cocktail

"The Italian in Oaxaca"

1 oz. Del Maguey Single Village Mezcal 

1 oz. Johnnie Walker Black Blended Scotch Whisky

0.5 oz. Green Chartreuse

0.5 oz. Braulio Amaro Alpino

The Italian in Oaxaca is smoke upon smoke upon smoke without being overbearing or overwhelming (which may just be impossible according to my palate).  Notes of bitter from the Braulio Amaro play with the barside smoked cedar and rosemary.  It's woodsy and earthy, like the familiar waft of a bonfire, autumn's burning leaves, or campfire.  

Like any amaro, Braulio Amaro Alpino has a romantic back story which, briefly, begins in the mid to late nineteenth century when botanist Dottore Francesco Peloni developed the original recipe in the mountain region of Bormio, Lombardy. The ingredients are include fresh herbs that are dried and fermented with spring water from the Valtellina mountain region and alcohol, followed by a, rare for amaro, 2 year oak barrel maturation process.
  Only four out of  thirteen herbs used to create Braulio are known: gentian, juniper, wormwood, and yarrow. The remainder is passed only from one generation to the next. 

Two out of three smoke-imparting components include the Del Maguey VIDA Mezcal, a beautiful mixing, sipping, or barreling Mezcal and the familiar Johnnie Walker Black blended scotch whisky.  
Mid-palate, the Trinidadian spice of Angostura bitters introduces herself in her playful sing-song voice followed by the herbaceous accent of green chartreuse.

It's a complex cocktail where each component is not lost amongst the other, but highlighted along the journey from glass to glottis.

"Italian in Oaxaca"

After smoking the dried rosemary and cedar in a covered heavy glass, the enticing aroma became an integral component of the cocktail, awaiting the addition of the other ingredients.
Imparting smoky flavors into liquid is always special, particularly when the customer witnesses this creation.  

Another cocktail I've experienced in which smoke was a major component was at Grant Achatz's Chicago-based stellar Restaurant/Drink Kitchen, The Aviary.  The bar features a tiny (10 seater), well sought after back bar called The Office, a dark and sexy lounge space perfect for couples and groups alike, and a spacious dining room. 

Smoked Manhattan @ The Aviary-Chicago

Tenzin also showcases his talent with both garnish and presentation design.

A beautiful flip by Tenzin.  A.K orange garnish.  Photo Credit:  Maggie Campbell

 

"Max Altitude"

1.5 oz. Bully Boy White Whiskey

2 oz. Averna Amaro

.5 oz. Yellow Chartreuse

.5 oz. Kummel 

Served in an Absinthe and Orange oil washed chilled rocks glass

Garnish: Rose & Orange blossom water in a 6 cc syringe

The New Infusion...Injection

On one recent visit, we were able to sample the cocktail, now on the menu, that was featured at the James Beard Foundation awards dinner this year:

 "Touristas in the Orient"

 Espolón Reposado Tequila 

Cucumber

 Yuzu

Agave

 Thai bird chili

Szechuan peppercorn

Cilantro

  This vibrant green affair was complex yet beautifully balanced with the earthiness imparted by both the cucumber and cilantro, the spice of the chili and peppercorn, and the umami character of Japanese yuzu (a favorite of mine).

And don't forget to try one of the barrel-aged cocktails.  The last one I sampled was a fabulous Greenpoint, aged two weeks in house.

This crowd was absolutely pleased with our sips!  Summer Williams (Professor/Teacher of Theatre), Erika Harper (Fashionista/Fine Arts Student), Dr. Markeya K. Williams (Me/DrFoodie), Maggie Campbell (Head Distiller, Privateer Rum), Nick Wilson (Harvard Gov't School Graduate/Food&Cocktail Writer LA and Boston), Peter (Distilling Master in Training, Privateer Rum)  Photo credit:  Maggie Campbell

Of course no trip to Trade is complete without sampling a few of Executive Chef Andrew Hebert and Pastry Chef Sara's creations from the kitchen.

Scallion pancakes with sesame and chili dipping sauce

Local burrata with date purée and Marcona almonds 

My friend Summer pondering the deliciousness of Chef Sara's Baked Alaska

Expect personalized service...check out my 'pen name' on the receipt.  That's customer service!

If you have not visited Tenzin and the amazing crew at Trade, you are missing a true gift to the city of Boston.  Head down and/or let me know what you think!  I'm sure we'll run into each other at the stick soon!

Check out previously featured tipples of the month, here!

February/March 2014 Featured Tipples (Cocktails) of the Month!

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!

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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.

Past months' featured tipples of the month can be found, here.

January/February 2014 Featured Tipples (Cocktails) of the Month!

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.

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:

It was my best bud Nick of TreasureMA's idea, of course!

Jen& Nick

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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!

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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.

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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!