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Archive for the ‘Green Chartreuse’ Category

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

by Guest Columnist John Myers

Thanks to LUPEC’s passion for a killer party, I’m stuck writing their column this week.

They evidently learned nothing in the hangover seminar I moderated at Tales of the Cocktail. Bourbon Belle, Barbara West, Saucy Sureau and Pink Lady all attended, and even though Pink Lady scribbled copious notes, I’m left to cobble something together as she sleeps off her fun in their coven-like hotel room. Her writing is illegible and I’m preliterate, so we make a great team. But still: Was she drunk when she took these?

Had the ladies listened to what Wayne Curtis and I said, they might have made this morning’s deadline. Sure, it was the last evening of Tales of the Cocktail, but the girls should have eaten dinner rather than lounging by the pool, sipping tiki drinks. Downing a quart of milk would have been better than nothing.

After their first rotation around the Carousel Bar, they should have had some water. Instead, they ordered Vieux Carrés in to-go cups for the cab ride over to New Orleans’ hot new cocktail bar, Cure.

Instead of imbibing drinks based on cognac and rye, they should have stuck with one spirit, narrowing the blend of congeners with which they pummeled their livers to one concise list. Vodka is the best for this, which makes true cocktailians scowl. Gin—the original flavored vodka—would have worked too.

Once they tired of drinking cocktails, they shouldn’t have ordered cava, which accelerates the ethanol administration process through carbonation. And they most definitely should have gone home when they found the Old Absinthe House closed at 4am. Beignets from Café du Monde seemed the perfect solution, but sipping nips of Chartreuse as they walked there? Surely not.

According to one study, hangovers cost US employers $148 billion annually through lateness, absenteeism and conflicts with coworkers. Had I been unavailable to guest-author for the ladies, it would cost the Dig, too.

When they emerge to the bright glare of daylight, I will attempt to revive them with some Pedialyte, a Devil on Horseback and one of these:

VAMPIRO

2 1/2 oz tomato juice

1 oz OJ

1 oz silver tequila

1 tsp honey

1/3 oz lime juice

1 Tbsp finely chopped onion

2 slices red hot chile

1 dash Worcestershire sauce

salt to taste

Shake and strain. Also great after a day in the fridge.

And when that doesn’t work, I’ll show them how to drink a PBR in the shower, how the cold beer in your insides, the hot water on your outsides and the cold can against your forehead is truly one of God’s great gifts to us. Vigorous exercise—another possible cure—may ensue.

JOHN MYERS IS A PORTLAND, MAINE-BASED COCKTAIL HISTORIAN AND WRITER. HIT HIM UP FOR MORE INCRIMINATING STORIES—AND HANGOVER SOLUTIONS—AT THE CORNER ROOM KITCHEN AND BAR.

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Thanks to everyone who stopped by the Local for Love Event at Poor Little Rich Girl last night! The event was sponsored by Somerville Local First and featured treats from Taza Chocolate, Ball Square Fine Wines & Liquors, Narragansett beer, and a few fun cocktails poured by the ladies of LUPEC Boston.

Our table was a popular one, but whose isn’t when you’re handing out free hooch? For those of you who are interested in sampling some of the delicious libations we poured last night at home, recipes are below. Two of them even feature vodka*** a base spirit we rarely mix with!

CAN-CAN variation
(adapted from St-Germain recipe book, with a twist)
2 oz. Rain Vodka
3/4 oz. Dry rose wine (instead of Chardonnay)
1/2 oz. St-Germain
1/4 oz fresh lemon

Shake ingredients well over ice; strain into a chilled vintage cocktail glass. Garnish with lemon oil.

THE HEARTBEAT
(adapted from Cocktail DB, with St-Germain instead of Galliano)
1 oz. Rain Vodka
3/4 oz. St-Germain
1 oz.  fresh lemon
1/4 oz Green Chartreuse

Shake ingredients well over ice; strain into a chilled vintage cocktail glass. Garnish with lemon peel.

ST-GERMAIN COCKTAIL
1.5 oz St-Germain
2 oz. Sparkling Wine
2 oz. Club Soda

Stir ingredients with ice in a Collins glass. Garnish with lemon peel.

***Gin-philes please note: we think these drinks will work just as well with Plymouth as a base.

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Welcome to the Endangered Cocktail of the Month, a new feature on the LUPEC Boston online home. To help us achieve our goals of “breeding, raising, and releasing nearly extinct drinks into the wild”, LUPEC Boston will select a new classic cocktail to revive at local bars and restaurants each month. We’ll write about the drink here and in our newsletter, and supply explicit instructions for how to make one at home – or how to instruct your local barkeep in making one. We encourage you to print (or write down) this recipe and bring it to your favorite local bar while you’re out and about this month, thus spread the gospel of the Endangered Cocktail and enriching the collective knowledge base of our city’s bartenders.

THE SCOFF LAW COCKTAIL
In a cocktail shaker filled with ice, add:
1.5 oz Old Overholt Rye Whiskey
1 oz. dry vermouth
3/4 oz. fresh lemon juice
3/4 oz. fresh grenadine

Shake and strain into a chilled cocktail glass and garnish with a lemon twist.

The Scoff Law Cocktail originated during prohibition and was named in honor of those who refused to recognize the 18th amendment. For more history of the cocktail, check out this post.

There are also several variations on this cocktail, many of which substitute grenadine with Green Chartreuse. If your local bar only carries bottled grenadine, opt for the Chartreuse version instead. We wholeheartedly support (and enjoy) these variations!

Please drop us a note to let us know about your experiences in the field, reviving The Scoff Law.

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We’re always sad to say goodbye to summer, but happy to welcome a new season of drinking and all that that entails. If you read this week’s column in the Dig you know we are all about the fall-tastic flavors you can create with a little Allspice Dram. Since this also happens to be National Bourbon Heritage Month (more on that later) we recommend a segue into fall that combines the two:

LION’S TAIL
2 ounces bourbon
.5 ounce St. Elizabeth Allspice Dram
.5 ounce fresh lime juice
1 dash Angostura bitters
Shake with ice and strain into a chilled cocktail glass.

Or show ‘em what you’re made of with one of these:
NONE BUT THE BRAVE
1.5 oz brandy
.5 oz pimento dram
.25 oz fresh lemon juice
.25 oz Jamaican rum
.25 tsp sugar
Shake with ice in a cocktail shaker; strain into a chilled cocktail glass.

And if all you’re really after is cuddling up to something a little more spicy and complex, here are some great cocktails to try as the leaves start to turn.

WIDOW’S KISS
1.5 oz Calvados
.75 oz Benedictine
.75 oz Yellow Chartreuse
Dash Angostura Bitters
Shake in an iced cocktail shaker; strain into a chilled cocktail glass.

BRANDY SCAFFA
1.5 oz brandy
.75 oz Green Chatreuse
.5 oz maraschino liqueur
Stir in a mixing glass with ice; strain into a chilled cocktail glass.

Cin-cin!

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