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Archive for the ‘75th Anniversary of Prohibition’s Repeal’ Category

texas-guinan-photo-post-cardWith the 75th Anniversary of Prohibition’s Repeal upon us, the ladies of LUPEC turn our thoughts to late, great Prohibition-era forebroads like Texas Guinan. We wrote a brief bio of the little devil in this week’s Dig; to read more about this actress-turned-Speakeasy-owner, check out Pinky Gonzales’ Women’s History Month toast on Tex.

Here are a few more fun facts* on the ol’ gal, for your reading pleasure:

  • When the Depression hit, Texas and the 40 chorus girls who worked her Speakeasy took the show on the road with plans to open in Paris. She was denied the permits necessary to open and entry to France. Ever the savvy marketer, Texas simply dubbed the show “Too Hot for Paris” and took the U.S. by storm.
  • “Miss Guinan was one of the finest and most grateful patients I have ever attended,” Dr. J. A. Machlachlan, who attended to Tex on her deathbed, told the New York Times. “She told me she had never touched alcohol in her life.”
  • Though she was infamous for having her joints raided and even padlocked by the fuzz, Tex never admitted to serving alcohol in her clubs.
  • Guinan has been credited with adding such gems to the vernacular as “butter and egg men” (to describe her well-heeled patrons) and for asking club goers to “give the little ladies a great, big hand.”
  • Texas closely studied contemporaries Lillian Russell and Mae West, and “while all three women could sing and act, only Texas could ride a horse (named Pieface) and shoot.”

*By facts we mean items we dredged up on her from old New York Times clippings and the Web. Tex wastexas_guinan-b larger than life and was commonly remembered that way; we invite you to take these anecdotes with a grain of salt.

Boston kicks off celebrations for the 75th Anniversary of Repeal Day TONIGHT at Eastern Standard! The staff will transform the restaurant into a Jazz Age Speakeasy, complete with barricaded entrance and guys and dolls dressed to the nines. Entrance to this party will cost ‘ya – $120 gets you pre-dinner canapes and cocktails (at 6:30 p.m.), dinner and cocktails (at 7:30 p.m.), dancing and more cocktails, with a late-night breakfast served for the last ones still standing circa-1 a.m. If you can’t make the scene ’til later, $40 gets you in for drinks, dancing, and mayhem at 10 p.m. Rumor has it Texas Guinan herself might be there – will you?

The actual anniversary of Prohibition’s Repeal is tomorrow, so you can keep the party going all night/day/night if you like. Why not stop toast Prohibition’s Repeal at a venue that occupies a former speakeasy’s space? The Marliave downtown fits this bill, as does Stanza dei Sigari in the North End. And remember, it’s always more fun if you dress up.

Cin cin!

Web

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luscious_liqueursby Pink Lady

In this week’s Dig column, we shared a recipe for limoncello from the recently published LUSCIOUS LIQUEURS by our pal A.J. Rathbun. The batch I made is steeping away in my closet and will be for the next four weeks, ready just in time for me to bottle it up and gift it to friends and family this holiday season.

Most of the recipes contained in this colorfully illustrated volume take at least three weeks to make, but if you’re looking for something you can sip right away after consuming turkey, try this recipe for Irish Cream Liqueur. You know, a homemade version of Bailey’s, a liqueur that I feel empowered to admit, after reading the round-up of Mixology Monday XXXII is one of my guilty pleasures. Recipe is below:

IRISH CREAM LIQUEUR*

Makes about 2 1/2 pints

One 14-ounce can sweetened condensed milk (yes!)

1 2/3 cups Irish whiskey

1 cup light cream
I
2 tablespoons chocolate syrup

1 teaspoon instant coffee granules

1 teaspoon pure vanilla extract

1 teaspoon almond extract

1. Put all of the ingredients in any order you want in a sturdy blender. Blend on medium for 1 minute, making sure that everything is completely combined.

2. Pour the mixture into 1 large (at least 1 1/2 liters) bottle or a number of smaller bottles or jars with tight fitting lids. Seal and refrigerate before using (it can also be placed in the freezer, but it might get slushy). You can serve this right away, and please consume within 2 weeks.

Check back in a few weeks to find out how the great limoncello experiment turned out.

‘Til then, cin-cin!

*Excerpted from Luscious Liqueurs, by A.J. Rathbun. (c) 2008, used by permission from The Harvard Common Press.

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So continues another week in celebration of LUPEC Boston’s Endangered Cocktail of the Month, the Scoff Law. Did you read our little ditty in the Dig this week? Then you must have seen the lovely photo loaned to us so generously by fellow Boston blogger, the Leather District Gourmet. LDG shot this pic at our very first LUPEC Boston Meet & Greet held at Tremont 647 last Tuesday. If you missed it, not to worry: we’ll be holding one of these events every month at various bars in the Boston area. Our next meet-up is tentatively scheduled for October 21st, so mark your calendars. Exact time and location TBD..

Since we introduced the Endangered Cocktail of the Month feature to this blog and our fans mid-September, we’ll continue celebrating the Scoff Law through the month of October to ensure that this drink gets its glorious due. Next time you order it, however, ask for the Green chartreuse version, listed below as it appears in the Little Black Book of Cocktails. Then compare your notes and stop back by here to let us know which version you liked best.

SCOFF LAW COCKTAIL
1.5 ounces rye
1 ounce dry vermouth
.75 ounces fresh lemon juice
.75 ounces Green chartreuse
2-dashes orange bitters
Shake ingredients with ice; strain into a chilled cocktail glass.

If you’d like to sample a Scoff Law Cocktail while out and about drinking in the South End this month, head over to Toro (for the fresh grenadine version) or Tremont 647 (for the Green chartreuse version).

Or, if you’re drinking in Kenmore, hit up Eastern Standard. (You should always hit up ES if you’re drinking in Kenmore Square.) As you may have read in last week’s Dig, LUPEC Boston was called upon to participate in the publication’s 5-Drink Minimum feature a few weeks back. You can read all about that hot mess here. Cocktail # 5 on that glorious mission was the 12 Cocktail Flight the restaurant is offering to honor the 75th Anniversary of the Repeal of Prohibition (sampled in a similarly sloppy fashion this summer by bloggers from Boston Magazine.) Flight #6 is a Scofflaw; it was apparently also their June calendar girl.

And the bartenders at the Marliave can now make this delicious drink, as well. I asked for one on a recent visit, and though the bartender had never heard of it before when I ordered the drink, he kindly obliged to make it for me. We did this following Ted Haigh’s version from Vintage Spirits and Forgotten Cocktails, which I conjured ever-so conveniently using the “Cocktails” app on my IPhone. They have all the good ingredients there – Vya vermouth, housemade grenadine — so I wouldn’t hesitate to instruct them to do the same with future Endangered Cocktails of the Month.

And if you’re all done with rye after all this sipping, why not mix up one of these, also on offer at Eastern Standard as the Prohibition-era cocktail for the month of October?

SATAN’S WHISKERS (STRAIGHT)
.5 oz Italian Vermouth
.5 oz French Vermouth
.5 oz London dry gin
.5 oz fresh orange juice
.25 oz Grand Marnier

Shake well with ice; strain into a chilled cocktail glass.

SATAN’S WHISKERS (CURLED)
Prepare as above, substituting Orange Curacao for Grand Marnier.

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