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Archive for the ‘Fundraiser’ Category

Announcing…

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DrinkOne

A LUPEC + USBG Marathon Fundraiser

This May drinking establishments from Boston, Cambridge, and beyond will partner together for DrinkOne, a month-long, city-wide drink promotion. ALL profits of sales of DrinkOne drinks will be donated those affected by the tragic bombings at the finish line of the Boston Marathon April 15, 2013.

DrinkOne will allow Boston-area bartenders to show their support the best way they know how: by serving delicious drinks and donating all proceeds from their sales to victims of the Marathon bombings.

DrinkOne will be punctuated by a series of events to include a bar crawl, where guests will “race” from bar to bar to sample DrinkOne drinks while sporting specially made “running” shirts, arriving at a celebratory bash to mark the end of the promotion (venue TBD.)

The closing bash also a fundraiser, will feature a fabulous prize raffle, and silent auction. The total dollar amount raised during the course of the month at the closing party.

PARTICIPATING BARS

It’s easy to participate: simply designate a drink of your choosing, either newly added or an old faithful, as your DrinkOne cocktail. Proceeds from sales of that drink through May 31st will support those affected by the Marathon Bombings.

Stay tuned for a list of venues where you can drink for a cause this May!

Can’t make it to Boston to drink for a cause? Donate here!

BENEFICIARIES

DrinkOne will collect all donations through gofundme.com or via check written directly to the USBG Boston. Once the promotion is complete, DrinkOne will announce the dollar amount of funds raised, which will then be allocated as follows:

  • To support members of the service industry affected by the Marathon bombings

  • To support families affected by the Marathon bombings

For further information or to get involved please contact Kitty Amann at 617-733-2791 or via email kirsten@kirstenamann.com.

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Life - 1958 prom conga

1. Guest bartending by Boston bar stars Josh Childs & John Nugent.

2. A FREE ride to prom in a fabulous town car for first time users of UBER.

3. Mixology! The finest spiked punch in the land made with products provided by our amazing partner sponsors*.

4. Prizes for best dressed! Don your full skirts and baby blue tuxedos, your waterfall bangs, ’80s prom dresses, and skinny ties.

6. Professional Prom Photos to immortalize the best night of your life.

7. Free entry if you bring donation items! (Listed below) And proceeds from every beverage or raffle ticket you purchase benefits breast cancer.

8. An “Under the Sea” themed wonderland where you’ll dance the night away – just like “Back to the Future”.

9. A groovy singing, dancing lobster – just like in the Little Mermaid. Only BETTER.

10. A unicorn. Named Tom Cruise.

*Pernod Ricard, Cooper Spirits, Anchor Distilling, Infinium Spirits, Origin Beverage, Campari USA, Folio Fine Wine, Four Roses, Horizon Beverage, Brugal Rum

THE SNOW BALL: A LUPEC Boston Winter Prom
Monday, Feb 4th from 7-11pm
Silvertone, 69 Bromfield St, Boston
 – $25 at the door OR complimentary entrance with donation of requested items
 – Entry is first come, first served  
 – Entry includes: 4 drink tickets for $25 OR drink tickets commensurate with clothing donation, dancing, snacks
 – $5 punches available for additional purchase 

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

by Pink Lady

Our big fall fundraiser, the LUPEC Boston Tiki Bash, is just a few weeks away, and LUPEC’s thinking Tiki! Last week we discussed the Mai Tai, that simple and delicious blend of dark rum, orgeat, lime, and curacao that was a cornerstone of the Tiki craze. Did Donn Beach invent this drink, or Trader Vic? Who knows. This week, we turn our attention to a considerably more complex concoction, the Zombie. We’re certain Donn Beach invented this one – and took the original recipe with him to the grave.

As the story goes, Donn Beach (née Ernest Beaumont-Gantt) invented the Zombie in the 1930s for an aviophobic friend taking a tipple at Don the Beachcomber’s before a flight to San Francisco…or was it a friend trying to overcome a hangover before an important business meeting? In any case, the guest had three of these high-test concoctions before (presumably) stumbling off for his flight/meeting/what have you. He returned a few days later to report: the drinks made him feel like the living dead for days thereafter. And the Zombie was born.

The Zombie became a signature cocktail at the Hurricane Bar at the 1939 World’s Fair in New York City and enjoyed great popularity there. The drink went on to become a staple of Tiki joints that sprang up across the US, such as Trader Vic’s and, of course, Don the Beachcomber’s, where a 2-drink maximum policy was instituted.

Donn Beach was notoriously secretive about his cocktail recipes, creating special mixes for his bartenders that boasted numbers rather than names, keeping even the staff in the dark about his signature drinks. Imitations emerged in other Tiki joints, and Donn himself very likely noodled with the original recipe over time to accommodate new products or lack of available ingredients in certain markets. Countless recipes now exist, making it virtually impossible to pin down an original with which to craft a true artifact version for home consumption.

Tiki expert Jeff “Beachbum” Berry appears to have come the closest in excavating an original recipe through interviews with former staff from Don the Beachcomber’s. Poring over personal notes kept by these waiters and bartenders from their days behind the stick, several are published in his book, Sippin’ Safari. A variation via Dale DeGroff is below.

THE ZOMBIE
Adapted from The Essential Cocktail by Dale DeGroff

1.5 oz medium-bodied Jamaican rum
.5 oz 151-proof Demerara rum
.25 oz Velvet Falernum
.5 oz Donn’s Mix #1
1.5 oz fresh squeezed orange juice
.75 oz fresh squeezed lime juice
1 teaspoon grenadine
2 dashes Angostura bitters
6 drops Absinthe
Mint sprigs for garnish

Combine with crushed ice in a cocktail shaker and shake well. Pour into a chimney glass, topping with crushed ice to fill the glass. Garnish with mint.

DONN’S MIX #1

2 parts fresh squeezed grapefruit juice

1 part Cinnamon Syrup (below)

Combine the grapefruit juice with syrup and shake well. Use immediately, or store covered in the refrigerator for up to 2 days.

CINNAMON SYRUP

5 cinnamon sticks, each about 2 inches long

20 oz. bottled or filtered water

1 quart sugar

Break the cinnamon sticks into pieces to create more surface area. Put the cinnamon, water, and sugar in a large saucepan over low heat. Stir until all the sugar is dissolved, and then reduce the heat to very low and simmer for 30 minutes. Let cool completely, then bottle; keep covered in refrigerator for up to 1 week.

Makes 2 cups.

Cin-cin!


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SAVEDATE1

LUPEC is thrilled to announce our 3rd Annual Fall Fundraiser, the LUPEC BOSTON “TIKI BASH“, to benefit Cambridge-based non-profit organization, On The Rise!

On November 14 we’ll transform the Villa Victoria Center for the Arts into a 1950’s-themed Tiki party featuring retro-libations, live entertainment, dancing, delicious hors d’oeuvres, and our famous prize raffle. This is LUPEC Boston’s third annual fall fundraising event. This year’s beneficiary is On the Rise, a Cambridge-based non-profit that supports the initiative and strength of women living in crisis or homelessness. Tickets are $35 in advance/ $45 at the door and can be purchased this Friday at Grand in Somerville, Toro in the South End, Drink in Fort Point, Trina’s Starlite Lounge in Somerville, Buckaroo’s Mercantile in Cambridge, or online now at www.thebostonshaker.com.

The LUPEC BOSTON “TIKI BASH” will pay tribute to the 1950’s theme with of-the-era cocktails, Tiki cocktail demonstrations by some of Boston’s best bartenders, and live entertainment including acts by Thru the Keyhole Burlesque, Boston-based ukulele sensation Uke Springsteen, and other Island-themed acts. DJ Brother Cleve, a Boston institution, will spin ’50s-era music throughout the evening between sets.

Light cocktail party fare will be provided for the evening by some of the city’s most highly regarded culinary talent, including Mike Smith of Toro, Greg Reeves of Green Street, Island Creek Oysters will be on hand shucking their acclaimed “Duxbury Pearls”, and The Boston Derby Dames will skate around with sweets provided by Taza Chocolate.

A prize raffle will feature gift baskets from St-Germain and Brix, a one-of-a-kind handmade handbag from Nani designs, gift certificates donated from Toro, Trina’s Starlite Lounge, Franklin Cafe, Vee Vee, Fresh Hair Salon, and many, many more!

Click HERE to buy your tickets today!
(All credit card ticket purchases will be subject to a $3 per ticket processing fee)

Aloha!

Villa Victoria Center for the Arts
85 West Newton Street
South End, Boston, MA 02118
www.villavictoriaarts.org

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

by Pink Lady

Ever tried a Zombie or a Suffering Bastard, or any drink served in a scorpion bowl or skull mug? With out-there names and kitschy vessels, tiki drinks are apt to inspire a giggle among cocktail neophytes. In their original incarnation, these were balanced, palatable drinks built upon rum, fresh juices and flavorful syrups—legitimate cocktails that would make modern bar snobs swoon.

The tiki craze has roots that reach all the way back to Prohibition, when thirsty Americans took to the Caribbean seas (where rum flowed freely) for rum cruises. They developed a taste for exotic island cocktails, meaning the market was ripe by the time Ernest Beaumont-Gantt opened his “Don the Beachcomber” bar in Hollywood in 1934, just after repeal. Victor Bergeron soon followed suit, revamping his Oakland eatery into “Trader Vic’s,” complete with South Seas décor. Post-World War II, the tiki phenomenon blossomed into a true craze that lasted well into the 1950s.

If Ernest Beaumont-Gantt, aka “Don the Beachcomber” and Victor “Trader Vic” Bergeron were the emperors of American tiki, a cornerstone of their empire was the mai tai—a drink they both take credit for inventing. Trader Vic alleges he innovated the drink as a simple way to make use of a bottle of 17-year-old J. Wray Nephew rum from Jamaica in 1944. He served it to Ham and Carrie Guild, two friends visiting from Tahiti, and after one sip, Carrie pronounced it: “Mai tai—roa aé,” Tahitian for, “Out of this world—the best.” And the mai tai was born.

Don Beach’s last wife, Phoebe, purports to have written proof Don invented the drink, in the form of a letter from a journalist describing a 1972 incident where Victor confesses that Don was the drink’s true progenitor. Some say both accounts are false, and the drink originated somewhere in Tahiti. Debate rages on, even after the movement and its founders are long gone.

When properly made, a mai tai is a revelatory cocktail; it’s no wonder Americans clamored for this delightful beverage and its tiki cousins for decades. Start your own tiki craze at home with one of these as you get in the mood for the LUPEC fall fundraiser this November: It will be a tiki bash of epic proportions.

MAI TAI

2 oz aged Jamaican rum

0.75 oz fresh lime juice

0.75 oz orange curaçao

1 tsp orgeat syrup

Shake well with ice and strain into an old-fashioned glass filled with ice. Garnish with a lime wheel, a mint sprig and, if possible, an exotic orchid

CIN-CIN!

MARK YOUR CALENDARS FOR THE LUPEC TIKI BASH SATURDAY, NOVEMBER 14TH! CHECK BACK SOON FOR DETAILS!

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

Alexandra Marnier Lapostolle with Mixologists_Grand Marnier and NAVAN Summit 2008by Pink Lady

The ladies of LUPEC Boston are always pleased to see women in high places in the spirits industry , especially when those women helm delicious, reputable, family-owned brands like Grand Marnier. Since 2007, Alexandra Marnier Lapostolle has been president of Marnier-Lapostolle North America. Today, we salute her.

The great granddaughter of company founder Louis-Alexandre Marnier Lapostolle, Alexandra is known for her “tour-de-force personality.” She studied economics and accounting at the University Assas in Paris and became active in company diversification for Marnier-Lapostolle in the early 1990s. In 1994, Alexandra became a driving force behind expanded winemaking initiatives in South America, and helped create and develop the now world-renowned Casa Lapostolle winery in Chile. Using French techniques to express the region’s terroir, Casa Lapostolle garnered top-flight results early on, earning praise for Alexandra as a pioneer of fine-wine production and quality winemaking in Chile.

Ten years after launching Casa Lapostolle, Ms. Lapostolle turned her attention to spirits and created NAVAN, a vanilla liqueur, as a tribute to her great grandfather. The natural vanilla orchids planted in the private Marnier Lapostolle family garden, Les Cedres, provided inspiration for the product.

Grand Marnier recently descended upon Boston to throw a fundraiser bash for area bartenders, with all of the proceeds from the event donated to LUPEC Boston. LUPEC Boston donned our berets and brushed up on our Français to put together a “Postcards from Paris” Polaroid photo booth, kissing booth and our famous prize raffle. Our generous guests turned their pockets inside out and over the course of the night, we raised over $1,100, which will be used for our fall fundraiser, scheduled for Saturday, November 14th—mark your calendars!

Boston bartenders, Grand Marnier and president Alexandra Marnier Lapostolle, we salute you! Join in the toast with one of these, created in honor of the event.

THE AULD ALLIANCE

1.5 oz Famous Grouse 12-year Scotch

1 oz Grand Marnier

0.5 oz Nux Alpina

1 dash Angostura

Garnish with orange oil
Stir ingredients over ice in a mixing glass; strain into a chilled vintage cocktail glass.

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logo_headerIf you happen to be in the downtown area tonight, swing by the Holiday Cocktail Party at Marliave [10 Bosworth St., Downtown Boston, 617-422-0004]! The event is from 5 – 8 p.m. and will benefit Toys for Tots.

Enjoy free passed appetizers and holiday-themed cocktails curated by LUPEC Boston president Misty Kalkofen of Drink as you mingle. Local artists, merchants, and charity organizations will host holiday themed tables, and LUPEC Boston will be on hand hawking copies of the Little Black Book of Cocktails and other swag.

We hope to see you there!

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