Recent thoughts from LUPEC Boston, as originally published in the Weekly Dig.
by Pink Lady
“Holidays Mean Family – We Sell Liquor,” reads the sign on a liquor store in West Somerville, reminding us that as we gather around the Thanksgiving table with family and friends, we’re probably going to want to have a cocktail in hand.
This Thanksgiving, we turn our attention to the humble cranberry. We love it in cranberry sauce, both the delicious, homemade version and the weird kind that comes in a can. We also love it in cocktails. At Toro, the Nantucket Mule is a delightful riff on the classic Moscow Mule. Served in a copper mug much like the original, it is made with cranberry vodka, lime juice and ginger beer. Stop in for one tonight as you brace yourself for the big meal.
Over at the Woodward, charming barman “English Bill” Codman is a fan of fresh cranberries for their bright, natural acidity, stunning color and tart flavor. His Hot Nantucket Night blends fresh cranberries, jalapeño, lime and tequila for a pretty pink cocktail that is the envy of every margarita. The drink is a delight and a great way to stimulate the appetite as you prepare to stuff yourself with turkey, mashed potatoes and stuffing tomorrow afternoon.
Happy Thanksgiving, dear readers! Enjoy your cranberries and enjoy your cocktails.
Created by “English Bill” Codman
7 whole cranberries, muddled
1 slice jalapeño pepper
1 oz agave simple syrup
.5 oz lime juice
1.5 oz Don Julio Blanco tequila
Shake ingredients with ice, strain over fresh ice, garnish with a jalapeño.