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by Pink Lady

We’re thrilled to announce that several of our members and the places where we work have received “Best of” nominations this year!

The Boston Phoenix has nominated several LUPEC ladies & their haunts in prestigious categories like Best Bartender, Best Cocktail Bar, Best New Restaurant, and more! Join us in casting a vote for these fabulous broads and venues where you can find them behind the stick.

Food & Wine has nominated Chef Jamie Bissonnette of Toro & Coppa (where you’ll find Pink Lady) as People’s Choice Best New Chef! Jamie is a longtime friend, LUPEC supporter, and one of the most talented chefs to grace the Boston restaurant scene. Polls close today and voting is neck & neck!

Read on & vote!

BEST NEW CHEF

Food & Wine’s “The People’s Chef” Poll

Jamie Bissonnette, a longtime friend, LUPEC supporter and chef at Toro (where you can find Pink Lady) has been nominated for Best New Chef in Food & Wine’s “the People’s Choice” Best New Chef poll!

Polls close today & voting is neck & neck! We hope you’ll take a moment to cast a vote.

THE PHOENIX’S BEST
LUPEC Love in the

Following Categories


We hope you can join us in casting a vote for these fabulous broads and the great venues where you can find them behind the stick!

BEST BARTENDER:
Two LUPEC broads have been nominated!
Misty Kalkofen a.k.a. Hanky Panky, our Prez
Trina Sturm a.k.a. Boston Bullet
, one of our newest members!

BEST COCKTAIL BAR:
The Citizen where you’ll find Bourbon Belle
Drink home of our Prez, Hanky Panky
Trina’s Starlite Lounge home of 2 LUPEC ladies, Boston Bullet & Hot Toddy
Eastern Standard where you can find Amber Dream

BEST NEW RESTAURANT:
The Citizen where you’ll find Bourbon Belle

BEST RESTAURANT, SPANISH:
Toro,
home to Pink Lady

BEST LATE NIGHT DINING:
The Franklin Cafe
where you’ll find Bourbon Belle
Eastern Standard where you can find Amber Dream

BEST RESTAURANT, ITALIAN:
Coppa
, helmed my member-emeritus Contessa

BEST SEAFOOD RESTAURANT:
Island Creek Oyster Bar where you can find Moscow Mule

BEST BURGER:
Tasty Burger
, also helmed by Bourbon Belle

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*Recent ruminations from LUPEC Boston as originally published in The Weekly Dig.

by Pink Lady

The history behind the great classic cocktails keeps us interested, but it’s often the quirky names that draw us in. With Halloween approaching, let us turn our attention to morbidly named libations, such as the Corpse Reviver.

Judging by name alone, you mistake this cocktail for a modern, icky club-land creation, possibly of the same ilk as the Mind-eraser. It’s easy to feel intimidated by a drink with such a name, and how are there four or five different versions of it? The simple answer is that this fine concoction was actually more of a category of cocktail than a singular drink itself, much like how many people will ask a bartender for their house list of “martinis” nowadays.

“[The Corpse Reviver] originated at the turn of the twentieth century, sometimes merely as the ‘reviver’ or ‘eye-opener’,” writes Ted Haigh in Vintage Spirits & Forgotten Cocktails. Quite simply, the drink is the hair of the dog of yesteryear. It has committed over 100 of service to hungover individuals, breathing life where ethanol fumes once lingered and restoring equilibrium and balance to mind and body.

The Corpse Reviver No.1 contains Italian Vermouth, Apple Brandy, and Brandy. According to Harry Craddock, the drink should be taken “before 11 a.m., or whenever steam and energy are needed.” Tell that to your boss next time you “need steam” and see what happens. It’s just another reminder that we were born in the wrong decade.

The Corpse Reviver No. 2 is the one you will most commonly encounter today. We think it’s a delight when made with Bluecoat gin, Vieux Carré Absinthe and Combier L’Original triple sec. Of this drink, Harry Craddock warns: “Four of these taken in swift succession will unrevive the corpse again.”

Do bear this in mind as you make your rounds this Halloween.

CORPSE REVIVER NO.1

Adapted from the Savoy Cocktail Book by Harry Craddock

.75 oz Italian Vermouth

.75 oz Apple Brandy or Calvados

1.5 oz Brandy

Shake well and strain into a cocktail glass.

CORPSE REVIVER NO. 2

Adapted from Vintage Spirits & Forgotten Cocktails

1 oz Bluecoat American gin

1 oz Combier L’Original Triple Sec

1 oz Liller Blanc

1 oz fresh lemon juice

1-3 drops Vieux Carre Absinthe

Shake in an iced cocktail shaker and strain into a chilled vintage cocktail glass. Garnish with a cherry.

Cin-cin!

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by Pink Lady

We LUPEC gals are some bitter broads…when it comes to cocktails, anyway. We’ve been fans of The Bitter Truth products since we got our hot little hands on test samples a while back, and eagerly awaited the Boston launch of this brand for years. The Bitter Truth bitters became available in the Bean a few months back and we’re now thrilled to announce that The Bitter Truth founders, Stephan Berg and Alexander Hauck, are coming to Boston, too.

The exciting roster of consumer events lined up include a fabulous Meet & Greet/Tasting at The Boston Shaker from 6-7 p.m. tomorrow followed by a seminar at DownTown Wine & Spirits from 8-9:30. There are still a few spots left for this, so make sure to reserve your spot today!

If you can’t make it to either event tomorrow, Stephan and Alexander will be guest bartending at Eastern Standard on Thursday from 4 – 7 p.m. Come by for a drink and to chat about their famous brand of artisanal bitters.

Cin-cin!

Meet-and-Greet with The Bitter Truth founders Stephan Berg and Alexander Hauck at The Boston Shaker

WEDNESDAY, MAY 12, 2010, 6:00-7:00 p.m., FREE
The Boston Shaker
69 Holland Street
Somerville, MA 02144
617-718-2999
www.thebostonshaker.com

Bitters Seminar at DownTown Wine & Spirits

***A FEW SPOTS STILL AVAILABLE***
WEDNESDAY, MAY 12, 2010, 8-9:30 p.m., $35/per person
225 Elm St
Somerville, MA, 02144
617-625-7777

Join the founders of The Bitter Truth, Alex and Stephan, as they walk through the history of bitters with a focus on the cocktail. From the 18th century through the birth of the saloon to the bar and cocktail culture we know today, this seminar will explore myths, facts, and developments in the world of bitters. We’ll discuss early brands, defunct brands, and changes to the product over time while revealing true historical facts of well-established brands and offering insight into The Bitter Truth range of products.

Sign up via The Boston Shaker.

GUEST BARTENDING: The Bitter Truth’s Alex and Stephan Shaking it Up Behind the Bar at Eastern Standard

THURSDAY, MAY 13, 2010, 4:00-7:00 p.m.
528 Commonwealth Avenue
Boston, MA 02215-2606
(617) 532-9100

Sample drinks made with The Bitter Truth’s sought-after line bitters, shaken and stirred by founders Alex Hauck and Stephan Berg themselves!

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

by Pink Lady

Regular readers of our column or blog are well aware of LUPEC’s mission to “breed, raise and release endangered cocktails into the wild,” spreading great stories, lore and cocktail history whenever we can. But another main initiative of this group is to give back to our community. Fabulous as we may be, most members of our little club will never be in a position to donate a wing to a local hospital or community center. Instead, we fundraise in the best way we know how: by throwing dress-up cocktail parties. We’ve raised over $20,000 for local women’s charities this way since our group’s inception in 2007.

Our first event was a 1920s-themed speakeasy held on a clandestine riverboat permanently docked in the Boston Harbor, and it benefited Jane Done Inc., the Massachusetts Coalition Against Sexual Assault and Domestic Violence. Last year, we threw a 1940s-themed USO-style variety show with swing dancing, burlesque and live comedy to benefit women at the New England Shelter for Homeless Veterans. This year, we’re planning a tiki bash of epic proportions.

On November 14th, we will transform the Villa Victoria Center for the Arts into a 1950s-themed tiki party featuring retro libations and canapés provided by Toro, Green Street, the Franklin Café and more. Island Creek Oysters will be on-hand shucking delicious “Duxbury pearls” and the Boston Derby Dames will skate around with sweets provided by Taza Chocolate. Through the Keyhole Burlesque, ukulele master Uke Springsteen, DJ Brother Cleve and other live acts will entertain. Tickets, a wallet-friendly $35 in advance/$45 at the door, are on sale now.

Why tiki in November? Why not? With exotic décor and whimsical cocktails, a night at Trader Vic’s or Don the Beachcomber’s offered un-ironic escapism in its heyday, a flavor-packed counterpoint in the era of vodkatinis and The Man in the Gray Flannel Suit. As tiki expert Jeff “Beach Bum” Berry told the Washington Post earlier this year, “A tiki bar was where the mid-century Organization Man went to escape his white-collar job, his big mortgage and the threat of nuclear annihilation.”

With a long cold winter on the horizon, we Bostonians could use a little escapism, too.

THE HAWAIIAN ROOM

FROM THE HAWAIIAN ROOM OF THE HOTEL LEXINGTON, NYC, CIRCA 1940S

ADAPTED FROM JEFF BERRY & ANNENE KAYE’S BEACHBUM BERRY’S GROG LOG

0.5 oz fresh lemon juice

0.5 oz unsweetened pineapple juice

0.5 oz Applejack

0.5 oz triple sec

1 oz light Puerto Rican rum

Shake well with plenty of ice cubes. Strain into a cocktail glass.

CIN-CIN!

PURCHASE TICKETS TO THE LUPEC BOSTON TIKI BASH ONLINE AT THEBOSTONSHAKER.COM, GRAND IN SOMERVILLE, TORO IN THE SOUTH END, DRINK IN FORT POINT, TRINA’S STARLITE LOUNGE IN SOMERVILLE, OR BUCKAROO’S MERCANTILE IN CAMBRIDGE. CLICK HERE FOR MORE DETAILS.

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by Pink Lady

Thanks to everyone who came out for our spectacular Sip & Shop at Grand yesterday! LUPEC was thrilled to team up with the Boston Shaker store to welcome special guests Dale & Jill DeGroff, who signed many books and shook many hands as we manned the Absinthe fountain and doled out delicious, spooky punch (recipes below.)

Special props to all who attended in costume, as well. We had a tough time deciding on the best one, with Wonder Woman, Quailman, and Jackie Kennedy, and more all strong contenders. The final winner was the Beekeeper, whose attention to detail (real bee carcasses attached to his jumpsuit and his very own bee) put his costume over the top. The Beekeeper was awarded a free ticket to the LUPEC Boston Tiki Bash. We can’t wait to see what he dreams up for that dress-up party.

Relive the moment at home with an individual-sized version of the cocktails we served as punch :

CORPSE REVIVER NO. 2
.75 oz Hendricks
.75 oz Lillet
.75 oz Cointreau
.75 oz lemon
dash of absinthe

Shake with ice & strain into a chilled vintage cocktail glass. Originally a hangover helped designed to help moisten the clay on any given Tuesday.
BLOODBATH PUNCH
1 oz Bourbon
1 oz Dubonnet Rouge
.5 oz Cherry Heering
.5 oz Orange Juice
Angostura Orange Bitters

Shake with ice & strain into a chilled cocktail glass. A riff on the Blood & Sand, only far more ghoulish.

Cin-cin!

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photo

by Bourbon Belle

In Parts I and II, we discussed how to make your own fresh syrups to substitute those artificially flavored and colored store brands products like grenadine, and/or to create a syrup flavor that isn’t commercially available.

Today we’ll be discussing how to make some simple and delicious sweetened preserved cherries for garnishing cocktails, in place of those artificial, borderline florescent cherries we know of today as the “maraschino” cherry.

Maraschino cherries were originally named as such because their earliest recipes included the use of the marasca cherry, preserved in a liqueur made from this cherry, called Maraschino liqueur.

Over the years, Americans began experimenting with different types of cherries as well as with different flavors, leading eventually to the substitution of the marasca cherry with the Queen Anne cherry, (among others) and the addition of flavors like natural almond extract.  Because of a 1912 USDA regulation stating that the maraschino cherry is defined as “marasca cherries preserved in maraschino liqueur” under the Food and Drugs act of 1906, these new adapted cherry recipes had to be labeled as “imitation maraschino cherries”.  Over time these cherries continued to suffer further insult when Maraschino liqueur was substituted with, and then replaced altogether by, a non-alcoholic brine solution for use as a preservative.  There is much dispute whether this brine substitution occurred before or during Prohibition in the United States, but regardless, the end result is the same; what was at one time a natural liquor preserved and deliciously flavored delicacy, became a bleached, brined and artificially colored excuse for a piece of fruit.

Back to basics, I say!  There are many different ways to go about making sweetened preserved cherries, with the most popular being the Brandied Cherry. The following recipe is an adaptation from several different recipes I’ve researched.

BRANDIED CHERRIES

4 lbs dark sweet cherries
2 cups water
1.5 cups sugar
2.5 cups “good” Brandy (something you’d actually consider sipping is a good start)
juice of 1 lemon

Wash, de-stem and pit cherries.  In a large saucepan heat water, sugar, and lemon juice, stirring frequently, until boiling.  Add cherries and brandy and reduce heat. Simmer for 10-15 minutes.  Let cool and place in an airtight glass jar. Refrigerate for up to 2 weeks.

Other ways to preserve cherries can be even simpler! I’ve preserved cherries in Yellow Chartreuse, and even in St Germain, by simply pitting the cherries and pouring the straight booze over top, making sure the cherries are completely submerged. These cherries need to soak for a minimum of 1-2 weeks, but can last up to several months, as long as the cherries stay beneath the surface of the booze.  Try using your favorite liqueur, but keep in mind, liqueurs on the sweeter side, (as long as the alcohol content is at least 25%) tend to work best.

And here’s a recipe we’re happy to sip through cherry season and beyond:

CHERRY COBBLER
1.25 plymouth
.75 St-Germain
.5 oz fresh lemon
.25 fresh grenadine

Build over ice in a highball glass. Top with soda. Garnish with 2 or more brandied cherries

Cin-cin!

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Mint Juleps at GRAND

“I’m from the South, you know…my mother served these at her fifth wedding.”
-Mint-juelp sampling guest at the GRAND yesterday

Thanks to everyone who joined us for the Shop & Sip at GRAND (the store) yesterday! Especially those who turned out in seersucker, sundresses and “say something” hats.

For those who missed the event but would like to mix some of these up at home, here’s the recipe. Sip one of these while you ruminate over which pony to put your money on next Saturday. For authentic julep cups to help make your Derby Day festivities as authentic as can be, stop by the Boston Shaker store at GRAND.

CLASSIC MINT JULEP

2 springs of mint
1 oz simple syrup
2 oz Eagle Rare Kentucky Straight Bourbon Whiskey
Crushed Ice

Pour simple syrup into a glass. Gently muddle one sprig of mint into the simple syrup, then remove mint.

Fill glass with crushed ice, then add Bourbon, top with more crushed ice, and stir.

Garnish with the fresh sprig of mint and enjoy!

Cin cin!

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We LUPEC broads love to cocktail for a cause, so whenever we’re out and about and know our bar is doing their part to go green we feel pretty good stumbling home.

the perfect cocktail garnish plucked from your windowsil.

the perfect cocktail garnish plucked from your windowsil.

Kudos to some of our favorites (as mentioned in this week’s Dig), who have been doing it so long it’s old hat by now — yet still awesome. The staff at Toro in the South End has their bases covered, actively reducing their carbon footprint every day. Our favorite angle? They source locally grown and sustainably raised ingredients whenever possible, reducing the “food miles” ingredients must travel from the farm to our kitchen to your plate, and use virtually all parts of the animal being served whenever possible, harking back to rural traditions of reduced waste and delicious thrift. Additionally, all take-out products are made from biodegradable materials, all glass is recycled, biodegradable waste is composted, and an in-house water filtration system supplies guests who yearn for “Sparkling or Still.”

Christopher’s, Cambridge Common, Lizard Lounge, Toad and West Side Lounge in Cambridge use Save That Stuff for recycling and send compost to Brick Ends Farm in Hamilton. How did they get started? Owner Holly Helsop told us “It was one of our goals when we opened Christopher’s in 1981, and it’s grown from there. So we began recycling, installed an in-house water purification system (eliminating the need for bottled water)… from the very beginning.” Are patrons surprised/curious/delighted when they find out about the initiatives? Yes, however, since they “never intended to use our commitment as a ‘draw’ we haven’t really done too much in the way of publicizing what we do. We would do it anyway.” *swoon!*

Owners Bob & Mary Jo Sargent of Flora have been committed to supporting local/organic farmers for nearly two decades. Their wine list contains several biodynamic and organic wines. They even save wine corks for crafts people and local home-based wine makers — resourceful, no?

The Independent in Union Square hosts organic wines and local & craft beers, serves organic food, and recycles. Done and done!

Get your garnishes fresh and local: grow’em or find a farmer’s market at www.massfarmersmarkets.org.

More tips for your home bar can be found here, here and here.

Know of a bar worth a mention? Comment away! Know of a bar that you wish was on board? Let them know it’s important, easy, and cheap to go green.

HOME ON THE RANGE
1 oz bourbon
1 oz Red Dubonnet
1/2 oz Cointreau
1 dash Angostura bitters
Add orange & lemon peels, stir in mixing glass with ice & strain

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Ladylike Imbibers, All

In the annals of literature on “how to be a proper lady,” there is no volume that instructs how to have a well-mannered bar crawl. We borrowed a page from history to see how a recent night out in search of female bartenders fits the “rules of decorum.” You can check that out in this Week’s Dig, though we don’t suggest setting foot on the path without a cocktail in hand.

Recipes for some of the drinks we tried that night are below…recipes for the ones we sheepishly admit to enjoying when no one’s looking…well, those will have to wait until we’ve had a few of these.

ALASKA

Stir in mixing glass with ice & strain:
2 1/4 oz. Junipero gin
3/4 oz. Y. Chartreuse
generous dash Orange #9 bitters (made for Drink by Bitterman’s)
wimpy dash Angostura Orange bitters

Serve in a cocktail glass.

PEGU CLUB

Shake in iced cocktail shaker & strain:
1 3/4 oz. Beefeater gin
3/4 oz. Senior Orange Curacao
1/2 oz. fresh lime juice
1 + dashes Angostura bitters
Serve in a cocktail glass.

VIEUX CARRE

1 oz. cognac
1 oz. rye
1 oz. sweet vermouth
1/8 oz. Benedictine
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Mix all ingredients in a glass over ice; stir.

EL GITANO

Shake in iced cocktail shaker & strain:

2 parts Hendricks gin

1 part Meyer lemon simple syrup

.5 part Green Chartreuse

Garnish with a lemon wheel.

SAICAR

Shake in iced cocktail shaker & strain:

1 part Corzo Reposado tequila

1 part Brandy

1 part sour mix (home made, with juice of lemons & limes)

.75 oz Cointeau

Serve in a cocktail glass rimmed with Demerera sugar and salt.


VERDAD Y AMOR

Shake in iced cocktail shaker:

2 parts hibiscus infused tequila

1 part ginger simple syrup

1 part lime

Serve over ice in a glass half-rimmed with ginger powder-salt mixture.

CAVA COCKTAIL

Soak a sugar cube in grapefruit bitters. Place in the bottom of a champagne flute and cover with yellow Chartreuse. Top with cava, garnish with a lime twist.

Check out this post for notes on the SAZERAC.

FRISCO

Shake with cracked ice and strain:
2 oz rye whiskey
1/4 oz Benedictine
3/4 oz lemon juice
Serve in a cocktail glass. Garnish with a lemon slice.

LAST WORD

Shake well with ice and strain:

3/4 ounce gin
3/4 ounce lime juice
3/4 ounce green Chartreuse
3/4 ounce maraschino liqueur

Serve in a chilled cocktail glass.

AMPERSAND

Stir with ice and strain.

1 part Old Tom gin
1 part cognac
1 part sweet vermouth

Serve up in an old fashioned glass.

NEGRONI

Stir in mixing glass with ice & strain.
1 oz gin
1 oz sweet vermouth
1 oz Campari
Serve in a cocktail glass.

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