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What We’re Drinking: The Whiskey Sour*

February 3, 2010 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed them in The Weekly Dig.

by Pink Lady

Leaf through the pages of the Savoy Cocktail Book or Mr. Boston, and it’s easy to feel intimidated by the idea of coming up with a cocktail all by yourself. Talented modern mixologists are transforming bartending back into the craft it once was, elevating their work behind the stick to an art, to be sure. But this doesn’t mean even a relatively inexperienced home bartender can’t invent a delicious cocktail of their own.

A while back, Bourbon Belle introduced one method of creating your own drink by taking an already existing classic, altering the recipe slightly and giving it a fancy new name. This is how she arrived at her eponymous cocktail, which spiffs up that tried-and-true classic, the Manhattan, with a bit of Mathilde Peches Liqueur. Delish.

Another simple way to craft your own drink is by using a basic template that already works and plugging in ingredients of your choice to make it your own. An easy gateway cocktail template to get you going is the basic sour. Sours are one of the oldest categories of drinks, and though commonly considered “cocktails” now (as most drink are), they represent a drink family all their own. Consider this as you glance over cocktail lists next time you’re out on the town—they’re one of the oldest drinks in the book, but they’re everywhere.

It’s easy to see why sours have stood the test of time: They are simple to create, even with limited cocktail know-how and few ingredients, and they taste delicious. The basic template softens a base spirit with something sweet and something tart. You’ll need to adjust depending on the robustness of your base spirit (gin versus anything brown), the sweetness of your sweetener (simple syrup versus a liqueur, for example) and the acidity of your citrus, but the ratios we give below, as employed in the perennial and often misunderstood whiskey sour, are a good place to start. Then, play around—switch up your base spirit, grab a bottle of St-Germain or some Benedictine and see how that works in place of simple syrup; add some egg white, and top with soda or sparking wine. When you’re through, give your new drink a name and serve it with pride to your friends. They’ll be impressed.

WHISKEY SOUR

2 oz bourbon whiskey
1 oz simple syrup
0.75 oz fresh lemon juice

Shake ingredients with ice in a cocktail shaker. Strain into a rocks glass, or a sour glass if you have one.

CIN-CIN!

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What We’re Drinking: Oloffson’s Punch*

January 27, 2010 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed them in The Weekly Dig

by Pink Lady

A 7.0-magnitude earthquake; over 1.5 million left homeless; as many as 200,000 dead. The statistics flickering across the television screen nightly about the recent earthquake in Haiti seem improbably tragic, difficult to comprehend from the comfortable vantage point of a barstool.

Restaurant industry colleagues have rushed to donate time and talent to raise money to support relief efforts: Via Matta and Radius will donate 100 percent of dessert sales, servers at Myers + Chang have been donating a portion of their tips, Stella did a mini-celebrity chef dinner, and Upstairs on the Square held a day-long fundraiser offering guests opportunities to dine and donate at breakfast, lunch and dinner. Our friends over at Drink offered an opportunity for charitable imbibing via a special menu of tropical cocktails made with Haiti’s famous Rhum Barbancourt, with a portion of proceeds going to Haiti relief. The list goes on an on, and we only hope it will grow.

Generous Bostonians, LUPEC salutes you. We invite our readers to do the same by raising a glass of Oloffson’s Punch, invented at the Grand Hotel Oloffson in Port-au-Prince. The eponymous hotel has been many things since it was erected at the turn of the 19th century: a fancy private residence for the then-ruling family, a military hospital occupied by US Marines, a fashionable tourist destination for glitterati like Mick Jagger and Jackie Onassis, and an artistic hub, a sort of “Greenwich Village of the Tropics.”

The enchantingly decrepit hotel also served as backdrop for Graham Greene’s novel, The Comedians. In his words, “You expected a witch to open the door to you or a maniac butler, with a bat dangling from the chandelier behind him.” The hotel’s “tropo-Gothic gingerbread façade” also inspired cartoonist Charles Addams, creator of the famed Addams Family. LUPEC loves a good story, and the Grand Hotel Oloffson is full of ‘em, from tales of an eccentric owner who raised alligators in the hotel swimming pool to the American expat owner who fancied himself a Caribbean version of Rick from Casablanca (weapons scandal and all).

Even as it fell into disrepair in the early ’80s, the Oloffson remained a destination for reporters and aid workers needing a safe place to stay near the heart of the city. Today, it’s where many American journalists are staying as they cover the earthquake that has devastated the country.

LUPEC hopes to partner with member chapters in other cities in the coming weeks to prepare a fundraiser of our own, allowing you to sample some of Haiti’s fine alcoholic heritage, from Rhum Barbancourt to cordials like Combier and Grand Marnier, which source bitter oranges from the tiny republic. Stay tuned for updates, and in the interim, enjoy one of these.

OLOFFSON’S PUNCH

2 oz Haitian dark rum
1 tsp maraschino liqueur
3 oz orange juice
1 1/2 oz lime juice
0.5 oz simple syrup

Shake in an iced cocktail shaker. Strain into a goblet and fill with crushed ice. Serve with straws and garnish with twists of orange and lime.

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What We’re Drinking: The Seelbach*

January 20, 2010 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pink Lady

There’s just something about The Great Gatsby: the gilded, glamorous, Jazz-era setting, the rich, drunk characters—as decadent as modern-day reality show stars. Plus, it’s a good book, a classic most people seem to have actually read, and one that LUPEC is very much looking forward to hearing again.

Not via book-on-tape, silly. At the American Repertory Theater’s latest show, GATZ, in which an employee at a low-rent business office finds a ragged old copy of The Great Gatsby in the clutter of his desk and starts to read it out loud—and doesn’t stop. It’s not a stage adaptation of The Great Gatsby, but a verbatim reading of the entire text. And it lasts six hours.

It sounds more like a “serious” episode of The Office than traditional theater, to be sure, but our faith in the A.R.T. has been sealed since they brought us Punchdrunk’s Sleep No More, which transformed an abandoned elementary school into a 1930s-era set that featured a bar, an awesome band and authentic classic cocktails. And GATZ has received rave reviews in the eight countries it’s toured since its premiere in 2006.

What better way to usher in this exciting new show than with a 1920s-themed party at the A.R.T.’s restaurant partner, Upstairs on the Square? You have our word that the drinks will be the bee’s knees. LUPEC curated the list.

We suggest you come dressed to the nines tonight, and sip a Seelbach as you don your spats and flapper hats. The drink was created at the Seelbach Hotel circa 1917, a haunt of F. Scott Fitzgerald’s as he was writing The Great Gatsby. Its history is a Lazarus tale if there ever was one: The recipe was lost during Prohibition, not drunk again until a hotel manager rediscovered and revived it in 1995. Legend has it that Gatsby was modeled on a gangster Fitzgerald met at the Seelbach Bar, probably while knocking back many of these.

Fitzgerald himself was a party man, after all, notorious for drinking too much gin with his wife Zelda and jumping into the fountains at the Plaza Hotel, boiling party guests’ watches in tomato soup and stripping down to dance naked at parties. The Seelbach was probably right up his alley. To paraphrase LUPEC member emeritus Barbara West, “One Seelbach makes you feel like you’re at a lawn party in  West Egg; a few Seelbachs make you feel like you’re in a nightclub balancing glassware on your boobs.”

Look out, Daisy, here we come.

SEELBACH COCKTAIL

1 oz bourbon

0.5 oz Cointreau

7 dashes angostura bitters

7 dashes Peychaud’s bitters

5 oz chilled brut champagne

Build in a champagne flute, stir, add champagne, stir again and garnish with an orange twist.

CIN-CIN!

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What We’re Drinking: The Whisky Skin

January 13, 2010 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pink Lady

Is it just us or is winter come on particularly strong this year? This has inspired many a LUPECer to hibernate, basking in the glow of a sunlight-simulating lightbox as we watch the snow fall, clad in fuzzy slippers and wooly sweaters. What better way to warm from within than with a hot beverage?

We’ve introduced (and reintroduced) the Hot Toddy here, but how about putting that bottle of Laphroig 15 to good use with a Whisky Skin? Single malt drinkers usually shudder at the thought of mixing scotch into a cocktail, but it’s worth a try, for historical accuracy if nothing else. Blended scotches didn’t appear stateside until the 1890s (along with golf and a fascination with all things Scottish.) Before then, if you were mixing with Scotch whisky, it was the strong, smoky single malt variety.

Back then Scotch was usually served in a Toddy or other hot cocktail, like “Professor” Jerry Thomas’s Blue Blazer. To make this show-stopping tipple, add boiling water to a dram of Scotch, ignite, and hurl back and forth between two mugs; sweeten it with sugar and garnish with a lemon peel to serve. It’s a tough drink to make without injury. We suggest you spare your eyebrows and head down to Drink in Fort Point, where a talented professional can make one for you – if you’re good.

The Blue Blazer isn’t for chillaxing at home, anyway. For that we offer the Whisky Skin, the Blue Blazer’s tamer cousin, also called the Columbia Skin here in Boston. The drink was so popular, it even makes a cameo in the play Honest Abe watched the night he was assassinated. Cuddle up with one as you hunker down with Old Man Winter.

THE WHISKY SKIN
Adapted from Imbibe! By David Wondrich

2 oz of Scotch whisky (use Glenlivet or Islay)
1 small lump of sugar
1 piece of lemon peel

Build in a rocks glass. First rinse the glass with hot water, put in the sugar, fill the glass half-full of boiling water, add the whisky and stir. Garnish with lemon peel.

Cin cin!

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What We’re Drinking: A New-Old Spin On Eggnog*

December 23, 2009 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pink Lady

Eggs in cocktails? Why yes, of course. You couldn’t make flips or fizzes any other way. But for the uninitiated, mixing raw egg in a drink always prompts shock and awe … unless we’re talking about eggnog. And wherever you stand on the issue, eggnog is probably already part of your holiday tradition.

In the early days of our nation, drinks made with raw eggs were a common quaff. The colonial-era mixture of ale, rum, eggs and sugar passed back and forth in pitchers and dubbed a “flip,” for example, was a veritable fixture of day-to-day drinking. As with most early tipples, these drinks changed over time, shrank in size and morphed into a beverage made to order and tailored to individual taste. By the mid-1850s, egg drinks were less common for day to day, but remained a key component for yuletide imbibing. Today, eggnog is one of the only raw egg drinks you can recommend that won’t prompt an “ew” when you suggest it to the neophyte.

Early recipes for eggnog blended cognac, dark rum, a whole egg, milk and freshly grated nutmeg, and unless you’re buying cartons of Hood-brand prefabricated stuff, this is probably the very recipe you use. Thus, eggnog in this form is hardly an “endangered cocktail.” Another popular variation substituted fortified wine for the hooch, as printed in the 1862 volume of Jerry Thomas’ How to Mix Drinks, or The Bon Vivant’s Companion.

Made with Oloroso sherry in place of cognac and rum, Jerry Thomas’ sherry eggnog is such a delight we suggest bringing it back to wow your family and friends this week. Unless, of course, you require the high-test original to get through holidays with the fam’. In that case, bottom’s up and godspeed.

SHERRY EGGNOG

ADAPTED FROM HOW TO MIX DRINKS, OR THE BON VIVANT’S COMPANION BY JERRY THOMAS

4 oz Oloroso sherry
yolk of one egg
1 oz simple syrup
milk

Combine sherry, simple syrup and egg yolk in shaker and shake (without ice) for about 10 seconds to emulsify. Add ice and shake again for a very long time. Strain into an ice-filled 10-ounce tall glass and top with milk. Garnish with freshly grated nutmeg.

CIN-CIN!

LET PINK LADY SHOW YOU HOW TO MAKE THIS CLASSIC – VISIT HOW2HEROES.COM. FOR MORE GREAT YULETIDE COCKTAILS, VISIT LUPECBOSTON.COM.

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Looking for Great Holiday Drink Recipes?

December 17, 2009 by Pink Lady

Photo by Dina Rudick/Globe Staff

Look no further than the “G” section of today’s Boston Globe, which ran a gorgeously illustrated story on holiday drinking with LUPEC Boston today.

You can also check out the story and the photo gallery + recipes here, on Boston.com. For step-by-step instructions on making Silent Night Punch, check out Pink Lady’s video on How2Hereos.com.

Happy Holidays from LUPEC Boston!

Cin-cin!

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A Night at Manderley Bar*

December 16, 2009 by Pink Lady

*The latest ruminations from LUPEC Boston, in case you missed ‘em in this Week’s Dig.

by Pink Lady

As members of LUPEC, we devote a good deal of time, both personally and professionally, to breeding, raising and releasing endangered cocktails into the wild. It’s arduous work, but someone’s gotta do it. Every now and then, we like to take a little break from the cause and diversify our activities. What better way to do so than with a night at the theater?

We were thus utterly delighted when the folks at Manderley Bar invited us to participate in the immersive theater experience Sleep No More. Produced by award-winning British theater company Punchdrunk in conjunction with the American Repertory Theater and La Morra restaurant, this performance has been making headlines since it opened in Boston in October. A cursory read of the details leaves no question as to why:

• The show takes place in an abandoned elementary school in Brookline, where each room has been transformed into that of a 1930s-era home. (Except the bathrooms, where the stalls are still portioned for little people and hark eerily back to second grade.)

• It’s theater … kind of. More precisely, the show is an installation of scenes designed to intimate the story of Macbeth told in the framework of an Alfred Hitchcock thriller.

• The audience dons masks and moves through the set among the actors, experiencing the performance on a sensory level as they choose what to watch and where to go—from pine-scented rooms full of Christmas trees to a hallway that reeks of mothballs, to room after room of props you can actually touch.

• A ’30s-era jazz club, the Manderley Bar, acts as home base for the show, where a swinging jazz quintet, the Annie Darcy Band, performs standards post performance as you mix, mingle, debrief and drink.

• The entire experience is creepy as hell but with Manderley Bar as home base, you can pop in for a tipple at any point during the show, and return to experience more art through a slightly rosier lens.

LUPEC Boston will join the staff at Manderley Bar behind the stick tonight pouring a special cocktail list inspired by the performance, including Satan’s Whiskers (Curled or Straight) and our favorite punch, David Wondrich’s Fatal Bowl, among others. These will be served in addition to the Manderley’s excellent classic menu, which features gems like this one, the Old Etonian. Mix one up at home as you toast the coolest interpretation of Macbeth to hit Boston in some time—and buy tickets online before the show ends on January 3rd.

OLD ETONIAN

1.5 oz Plymouth Gin

1.5 oz Lillet Blanc

Add two dashes each of crème de noyaux and orange bitters.

Shake with ice; strain into your favorite vintage cocktail shaker. Garnish with a twist of orange peel.

Drinks from the LUPEC Boston menu at Sleep No More are below:

SATAN’S WHISKERS (Curled or Straight)
.5 oz gin
.5 oz dry vermouth
.5 oz sweet vermouth
.5 oz orange juice
2 tsp orange curacao
1 dash orange bitters
Shake, strain up, garnish with orange twist. For straight, sub Grand Marnier for curacao.
From Harry Craddock’s Savoy Cocktail Book, published in London in 1930. “We sip our Satan’s Whiskers curled if it’s still light outside and straight if it’s not.”

BLUE MOON
2 oz Gin
.5 oz lemon juice
.5 oz Crème Yvette
Shake and strain in to a chilled cocktail glass
Lemon twist

THE BLINKER
2 oz rye
1 oz grapefruit juice
2 barspoons raspberry syrup
Shake with ice, strain into a chilled vintage cocktail glass. Garnish with lemon twist.
First appeared in Patrick Gavin Duffy’s The Official Mixer’s Manual, circa 1934. Blinker was another term for the blinders worn by working horses to help keep their eyes on the road.

THE FATAL BOWL (aka The Wallop Bowl)
Recipe by David Wondrich
4 lemons
1 cup demerara sugar (or Sugar in the Raw)
4 English Breakfast Tea bags
1 cup fresh squeezed lemon juice
2 1/2 cups Cognac
1 1/2 cups Dark Rum
fresh nutmeg
Remove the peel from 4 lemons with a vegetable peeler, and place in a large punch bowl. Pour demerara sugar over the lemon peels and muddle to release the lemon oils from the peel.
Boil 2 cups of water and steep the 4 tea bags for 5 minutes.  Add hot tea (tea bags removed) into the lemon and demerara mixture.  Let cool for 20 minutes, if possible.
Add Cognac, Dark Rum, and fresh squeezed lemon juice. Place large chunks of ice, of an ice mold into the punch. Top with grated nutmeg.

Posted in Events, Weekly Dig | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 1 Comment »

LUPEC Boston’s Boozy Gift Guide*

December 15, 2009 by Pink Lady

*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig’s Gift Guide.

compiled by Pink Lady, Pinky Gonzales & Pink Gin

It surely comes as no surprise that LUPEC Boston favors boozy presents for the holidays. We’ve all gifted a nice bottle of hooch in our day, bien sur, but there are countless other ways to think outside the scotch bottle and give creative, innovative gifts to your loved ones this holiday season. A few items on our hot list:

FOR BEGINNERS:

Badass Professional Cocktail Set

“Give a man a fish” versus “Teach a man to fish” and all that. You can’t make good cocktails at home without the right tools, and giving them to friends is a great way to ensure you’re served a properly made drink when entertained in their home. Eschew the shiny Bar Tool Sets you’ll find at Crate & Barrel and bundle up your own Professional Version, including a Boston shaker (mixing glass and shaker tin), Hawthorne strainer, julep strainer, bar spoon, muddler, Joyce Chen enameled hand juicer, and jigger or Oxo angled measuring cups – the recipient will be good to go. For one-stop shopping, visit The Boston Shaker store once it opens in Davis Square (check the website for updates on the not yet announced opening date) or shop online at thebostonshaker.com.

Cocktail Book + Ingredients to Get Started

This is the part where we shamelessly plug our own Little Black Book of Cocktails ($15, 100% of the proceeds go the charity; available at Grand the Store or thebostonshakerstore.com). Filled with 35+ delicious recipes, quotes about cocktailing, and stunning photography by local shutterbug Matt Demers, this slim volume is fun and easy to mix from. Wrap it up with the ingredients to make your favorite recipe and the recipient will have a bona fide party on their hands. We recommend the Hearst (featured on Pinky Gonzales’ page) made with London Dry or Plymouth gin, Italian vermouth, orange bitters, and Angostura bitters, as these ingredients are essential for many other classic cocktails.

Vintage Spirits and Forgotten Cocktails by Ted Haigh

The latest edition ($19.99, Barnes & Noble, Amazon) features 100 recipes excavated by Ted “Dr. Cocktail” Haigh, and the stories behind them. Peppered with lovely cocktail photos, vintage alcohol advertisements, pictures of old cocktail tomes and long discontinued bottle designs, it’s as delightful to look at as it is to mix from. Another great candidate for the previously mentioned Cocktail Book + Ingredients formula, this book is perhaps best paired with a Basket of Nips, thus offering the gift of experimentation without commitment to whole bottles of hooch you’re the recipient may not like or use much. Tiny bottles of homemade grenadine or special syrups add a lovely, personal touch.

FOR BURGEONING NERDS:


Vintage Cocktail Book Reproductions by Mudpuddle Books

These gorgeous reproductions of long out-of-print cocktail tomes are fodder for cocktail and publishing nerds alike. Mudpuddle Books has resurrected sought after and nearly extinct volumes, from Jerry Thomas’ seminal Bartender’s Guide: How to Mix Drinks: The Bon Vivants Companion ($29.95) to Harry Johnson’s Bartender’s Manual ($29.95), to the recently released reprint of Recipes for Mixed Drinks by Hugo R. Ensslin ($19.95), the last cocktail book to be published before Prohibition. All are reproduced with exacting attention to detail – even the paper feels old. Available at www.cocktailkingdom.com.

FOR BONA FIDE NERDS:

Ice Stuff

You can’t make a good cocktail without good ice, and once a cocktail enthusiast is turned on to this, they cannot live without it. Your ice nerd pals will love a grab bag of ice tools, including a set of Tovolo Perfect Cube Silicone Ice Trays ($14.99 for a set of two, Amazon.com) that ensure dense, square ice every time, a Manual Ice Crusher ($28, http://thebostonshaker.com) for crushed-ice efficiency, and Hand-Stitched Lewis Ice Crushing Bag ($16, http://thebostonshaker.com) and mallet, that allows them to crush ice the old-fashioned way, and simultaneously release aggression.

Obscure Bitters

You may not know what to do with a bottle of Scrappy’s Lavendar Bitters ($20, http://thebostonshaker.com) but your cocktail nerd friend certainly will. More importantly they will appreciate the thought, especially when it comes to bitters that are hard to find. Assemble a set based on a theme, such as Fruit Bitters, different brands of Chocolate Bitters, or any set of the Bitter Truth bitters (a brand the market anxiously anticipated for over a year) and win major thoughtfulness points. Prices vary; available from $6 – $20 at thebostonshaker.com and $8.95 to $15.95 at www.cocktailkingdom.com.

ALL AGES:

Vintage Glassware & Shakers

Sick of sipping drinks from the massive 8-10 oz martini glasses you bought at Ikea? A marvelous world of vintage bar ware awaits, most of which is available for bargain basement prices at antique shops, flea markets, and of course, on Ebay. Sourcing takes time, but your gift of a 1950s era martini pitcher and set of vintage cocktails glasses emblazoned with jockeys and racing horses is bound to impress. And no one needs to know you purchased it all from a little old lady in Iowa for just $33 on Ebay, including shipping.

Flask Full of (Insert Spirit of Choice)

If you had a nickel for every time you thought “Gee, I wish I had a flask with me” you’d be rich. Oh no, wait – that’s just us. But really, every cocktail enthusiast should have a flask, even if it’s just for show. The gift become especially sweet if filled with a loved one’s favorite tipple (which for a LUPEC lady might be Fernet, Mezcal, Whisky, or a 60/40 mixture of St-Germain and Averna.) Flasks run the gambit in terms of design, size and price, from stainless steel, leather covered, pink crocodile, and cell phone shaped, ranging anywhere from 2 – 8 ounces in size, and available from Target to the many varied portals of the Internet. We recommend the 8-ounce Stanley “Classic” ($20), for its size, durability, lifetime warranty, and leak-proof guarantee.

If boozy gifts aren’t what you’re after but you’d like to sip some booze while you shop, stop by Grand tonight, where LUPEC will be doling out 2 fabulous (and strong) punches from 7-10 p.m.

Cin-cin, and Happy Holidays!

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OH CRUEL WORLD: The Beverage*

December 12, 2009 by Pink Lady

*LUPEC Boston’s latest ruminations, in case you missed ‘em in this week’s Dig.

by Pink Gin

The holiday season got you down? Can’t cope with the T anymore? Still waiting for a late paycheck? Getting through a romantic break-up? Wondering what do drink after you’ve sent in your anonymous gripe?

The Boilermaker, of course.

A series of in-depth interviews with John Gertsen of Drink yielded the following:

“I believe that all of the earliest saloon drinking was merely some strong whiskey and good ale. It makes perfect sense to me that someone eventually put the two together, kinda like those old Reese’s Peanut Butter Cup commercials. One thing that is most certain is that many unions, including the Brotherhood of Boiler Makers and Iron Shipbuilders, met frequently in Saloons. According to turn-of-the-century sociologist, Royal Melendy, ‘The Hotels… do not want the man with the soiled clothes and the calloused hands in their rooms, They are forced to meet in the saloons, or in rooms above’. As a saloon-keeper, I find the boilermaker to be an effective drink for all classes, including those with clean clothes and smooth hands. We offer Old Overholt Rye and a Reading Premium Beer as our house boilermaker.”

Well, when I’m at his saloon doing my research on boilermakers I prefer the Old Overholt with a Turbodog. Nevertheless, with kind regards to Mr. Gertsen and the resident beer experts on the next page and everybody else with an opinion, we’d like to nominate this combination as a boilermaker worthy of the Dig and any of your darkest moments:

OH CRUEL WORLD
1 40 oz Haffenreffer Private Stock Malt Liquor
1 “generous” shot Old Overholt Rye

Sure you can drop that shot into the beer glass if you like; we prefer the beer as a chaser.

It’s all-American, it’s even old Boston (as the remaining ‘Fenreffer’ stack at the brewery complex in JP proudly attests), and it will cure what ails you.

Check out these sites for more opinions or add your own below!

Cin-cin!

www.boilermakers.org

www.esquire.com

www.falstaffbrewing.com/haffenreffer.htm

beeradvocate.com

Old Overholt Page on Wikipedia

www.drinkfortpoint.com

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St-Germain, Shopping, and Shakespeare with LUPEC Boston

December 10, 2009 by Pink Lady

We’ve got some great events ahead this month – St-Germain Industry Night at the Franklin Southie, another great boozy shopping event at Grand, and a guest bartending appearance at Bar Manderley, the clandestine watering hole within Punchdrunk/A.R.T.’s production of Sleep No More, with discounted tickets for friends and fans of LUPEC Boston!

St-Germain Industry Night at the Franklin Southie – TONIGHT

Drinkboston founder and LUPEC member emeritus Lauren Clark (a.k.a. Barbara West) teams up with Kate Palmer (aka Saucy Sureau) of St. Germain Elderflower Liqueur and Franklin bev manager/bartender Joy Richard (a.k.a. Bourbon Belle) to present St. Germain Industry Night!

For bar and restaurant workers and non-industry folk alike, featuring $6 St. Germain cocktails starting at 8 p.m., $1 Island Creek oysters at 9 p.m., and festivities last ’til closing time at 2 a.m.

All are welcome – we hope to see you there!

Franklin Southie
152 Dorchester Ave., South Boston

http://franklincafe.com

* * * * *

Shift Your Shopping at GRAND

Next Tuesday, December 15, LUPEC will join Somerville Local First for the “Casual Santa” installment in their ongoing Shift Your Shopping series at GRAND. With cocoa and cider available for the kids from 4 – 7 p.m. and grown-up libations compliments of LUPEC from 7 – 10 p.m., this is a holiday shopping extravaganza you won’t want to miss.

LUPEC will serve two fabulous (and strong) punches with special thanks to Preiss Imports, St-Germain Liqueur and Great Estates Wine. Sip, shop, and support local business. We hope to see you there!

GRAND (the Store)
374 Somerville Ave
Union Square, Somerville, MA
grandthestore.com

* * * * *

LUPEC Boston Guest Stars at Sleep No More’s Manderley Bar

On Wednesday, December 16, LUPEC Boston will join La Morra behind the stick at Manderley Bar inside the Sleep No More production at The Old Lincoln School in Brookline. Friends and fans of LUPEC are invited to attend the show at a special discounted rate - provided they know the secret password – on Wednesday, December 16 at 7 p.m.

The Old Lincoln School in Brookline has been exquisitely transformed into an installation of cinematic scenes that evoke the world of Macbeth, told through the lens of a Hitchcock thriller. You, the audience, have the freedom to roam the environment and experience a sensory journey as you choose what to watch and where to go.

Manderley Bar is the 30’s-era Jazz Club that anchors the theatrical installation. LUPEC Boston will be on hand, mixing up of-the-era cocktails as guests enjoy the musical stylings of the fabulous Annie Darcy Band.

All friends and fans of LUPEC Boston can receive discounted tickets to the event. Send an email to jen@lamorra.com with “WHAT’S THE PASSWORD” in the subject line.

It wouldn’t be LUPEC if we didn’t encourage period dress. Come one, come all, and come dressed to the nines – this is a theatrical experience you won’t want to miss!

Sleep No More
Old Lincoln School
194 Boylston Street, Brookline
www.americanrepertorytheater.org
Email jen@lamorra.com with WHAT’S THE PASSWORD in the subject line.
Period dress is encouraged – come dressed to impress.

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