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Mimi at the Napoleon House, looking like a ’70s Album cover

A pair of perfect Pimm’s Cups…

Napoleon House’s big as your head Muffelatta. This is the “quarter” size.

Chad Solomon of Cuff & Buttons pours sample Pisco Sours at the Emerging Spirits panel. This conference was tough, tough work.

Rebirth…the Remix.

Dancing ’til dawn…

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Barbara West is presenting at the conference and had to make sure she had all her materials on hand. Don’t expect to get on a plane with a portable bar and a bottle of Picon without raising some eyebrows…


Babs’ Contraband



Lunch by the pool with MiMi and longtime LUPEC friend, Em…

Mimi, Pink Lady & Em, at dinner at Jacques-Imo’s.

Pink Gin + Fried Roast Beef Po’ Boy = Heaven

Hanky Panky & Pink Gin + bubbly = heaven. What else does one drink with a Fried Po’ Boy?

Last night we drank these. Try one and live vicariously through us:

Vieux Carre

1 ounce rye whiskey
1 ounce Cognac
1 ounce sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud’s Bitters2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned glass over ice; stir.

Cin-cin!

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Shaken or Stirred?

Which cocktails should be shaken and which ones should be stirred? If you’re a student of classic mixology, you might answer, “That’s easy. Drinks with eggs, dairy or fruit juices should be shaken, and ‘clear’ drinks made with only spirits, vermouth, etc. should be stirred.” OK, the first of those mandates is seldom disputed. Stirring an egg drink? Not gonna work. But shaking a Martini? James Bond has some surprising company here.

Take the respected Savoy Cocktail Book: its mixing instructions for clear drinks are all over the map; some recipes say “stir,” some say “shake.” New York Times restaurant critic William Grimes’ much-consulted Straight Up or on the Rocks: the Story of the American Cocktail instructs you to shake a Martini. Even the “Professor,” Jerry Thomas, “couldn’t make up his mind whether the Cocktail is shaken or stirred,” writes David Wondrich in Imbibe! “His brandy Cocktail calls for the spoon, his gin and whiskey ones the shaker. Nor are his professional colleagues much help … Judging by the numerous depictions of ‘tossing the foaming cocktail’ back and forth in a huge arc, in the 1860s and 1870s consensus favored this method — or perhaps it was just the more picturesque one and hence was noticed more often.”

That consensus still holds in, like, 99 percent of modern bars. Most drinkers like the theatricality of a shaken drink, and most bartenders are happy to oblige, especially since it’s easier for them to employ only one mixing technique. Sure, your Grey Goose with olives will be cloudy with air bubbles, but it’ll be drinkable.

Is “drinkable” good enough when you’re paying $10-$15 for a cocktail? If you gravitate toward clear mixtures, as the Ladies often do, the answer is probably “no.” There’s something about a Martini, a Manhattan, a Saratoga or a Gin and It that has been deftly swirled over ice for a good minute, then strained into a chilled cocktail glass without a trace of agitation. What you get is a shimmeringly transparent drink that looks and tastes that much more elegant than its shaken sibling. And consider this: a bartender who takes the time to stir a cocktail is likely going to get its proportions and temperature right, too. Time to re-think your drink, Bond.

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The Advancement of Girls’ Education is having a “dough raiser” at Uno’s in Porter Square this Thursday the 17th. 15% of the evening’s proceeds will be donated to the organization, which works to provide secondary school scholarships, mentoring, and leadership training so that girls in rural villages in Malawi can continue their education.

Come watch the game with us and support these young ladies!

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You’re Not Alone


Just a quick one here to fill you in on a fun, music-filled way in which to help Al “Carnival Time” Johnson! On Mardi Gras the New Orleans based brass funk outfit Bonerama released an EP in collaboration with OK Go entitled You’re Not Alone. The EP is available on iTunes and will benefit Al “Carnival Time” Johnson (who joins in on one track) and Sweet Home New Orleans.

For a taste of the EP check out Bonerama and Damian Kulash of OK Go on Letterman this Monday, February 11th!

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A New Year!


Hello friends of LUPEC Boston! Happy 2008!

As you’ve probably noticed, the ladies of LUPEC Boston decided to take a little breather over the holidays to spend some extra time with our loved ones. We’ve had a lovely period of rejuvenation plus a little extra time for some hibernation. Now we are refreshed and excited to be looking forward to a spring filled with fabulous events where we drink for good causes!

So check back often to learn about sassy broads, tasty cocktails and fun times!

Cheers!

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The Stork Club

With the repeal of Prohibition the sound of clinking glasses once again filled Manhattan and the place to be was a former speakeasy. For over three decades the Stork Club, located at 3 East 53rd St, was both the playground of celebrities and millionaires and the center of Manhattan’s cafe society.

The Stork Club was opened in 1929 by Sherman Billingsley. A native of Oklahoma, Billingsley moved from bootlegger to bar owner. Known to “rule with a velvet fist,” Billingsley was at his glamorous club nightly catering to his clientele which had the children of old world money mingling with movie stars, gossip columnists, politicians and former bootleggers among others. With his golden rope Billingsley created exclusivity and with his house photographer leaking photos to the tabloids he had the whole country begging to be a part of it.

And now a toast to the grand beauty known as the Stork Club, the impending arrival of Repeal Day and Mixology Monday!

The Stork Club Cocktail
1 1/2 oz Gin
1/2 oz Cointreau
1 oz Fresh Orange Juice
1/4 oz Fresh Lime Juice
1 dash Angostura Bitters
Shake all ingredients with ice. Strain into a chilled cocktail glass. Garnish with an orange twist.

Cheers!

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Did you miss LUPEC on ‘CHET CURTIS’ last Friday because you were out on the town? We thought so… Not to worry, you can check out the segment on the web by clicking here.

Chin-chin!


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The Marconi Wireless

The recipe is:
1.5 ounces applejack
.75 ounces sweet vermouth
2 dashes of orange bitters

Shake over ice and strain into cocktail glass

as featured on Chet Curtis…

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A few shots from the scene of Sunday’s crime…

Here’s Barbara West & Pinky Gonzalez, two ladies looking foxy in fur…

Cigars? Cigarettes? Fancy Brandy selling fancy merchandise….

These two are smiling innocently, but someting tells me there’s somethin’ fishy goin’ on with Contessa & Scott.

What a set of pipes on this broad! To listen & learn more, check out misstessmusic.com.

These two broads look like trouble with a capitol “T”…

More pictures to come…click here to see more photos!

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