The big day is finally here! Have you picked out your dress? Do you have a date? We hope to see you TONIGHT at Silvertone. Come early as the event is first come, first served and sure to sell out. And dress to impress!

THE SNOW BALL will be LUPEC’s first winter prom, a party and clothing drive designed to cure the winter doldrums while collecting items for the women served by On the Rise, a day program for women who are homeless and living in crisis.

We’ll be serving spiked punch and cocktails made with products provided by our amazing partners sponsors Pernod-Ricard, Becherovka, Absolut, Absolut Citron, Pernod Absinthe, Plymouth, Beefeater, Fernet Branca, Carpano, FAIR Spirits, Bols Genever, Galliano L’Authentico, Wiliam Grant & Sons, St-Germain, Skyy Spirits, El Dorado, Bitterman’s, Burke Distributing, Four Roses, Cordoniu and Anchor Distilling!  

And UBER will be offering $15 off chauffeured rides to/from the prom for all new customers. Click HERE to sign up! 

As with all LUPEC events, dressing up is encouraged. Guests are invited to come in creative formal prom attire, and to dress to impress.

THE SNOW BALL: A LUPEC Boston Winter Prom

Monday, January 30th, 7-11 p.m.

Silvertone, 69 Bromfield St, Boston, MA (617) 338-7887

• $10 cover, first come, first served
• Drink tickets allotted for clothing & other donation items***
• Spiked punch and cocktails $5-7 each
• Guest bartending by Josh Childs and Beau Sturm
• Musical stylings by TJ Connelly
• Creative prom attire encouraged – dress to impress!
• All proceeds from THE SNOW BALL will benefit On the Rise

***Items acceptable for donation include:

• Thermal undergarments in all sizes
• Backpacks
• Flashlights
• Whistles for emergencies
• Charlie Cards in denominations of $5
• Durable winter boots and winter shoes
• Multi-packs of undergarments like sports socks, sports bras, and underwear in all sizes

***PLEASE NOTE: On the Rise has a surplus of hats, scarves, coats, etc. so bringing the items on the list above would be ideal.***

We hope to see you there! 

1. Guest bartending by Boston legends Beau Sturm & Josh Childs

2. Rock ballads, ’90s throwback hits, the Electric Slide and more by TJ the locally famous DJ for the Boston Red Sox 

3. $15 off a personal chauffeur to/from the prom via Uber! Sign up here to redeem. AND a chance to WIN a free ride – tweet your most embarrassing prom photos to @Uber_Bos to win!

4. Mixology! Spiked punch & cocktails like The Chaperone’s Coffee, The Class of 2012, and The Going Dutch Punch made with products provided by our amazing partner sponsors*  

6. Professional Prom Photography to immortalize one of the best nights of your life

7. Complimentary Corsages!** Baby’s breath & carnations for all!

8. Balloon arches. Enough said.

9. Take-home goodies like your very own LUPEC Boston flask!** 

10. Free drinks if you bring donation items!*** And proceeds from every beverage or raffle ticket you purchase benefits On the Rise.

*Our amazing partner sponsors include: Pernod-Ricard, Becherovka,  Absolut, Absolut Citron, Pernod Absinthe, Plymouth, Beefeater, Fernet Branca, Carpano, FAIR Spirits, Bols Genever, Galliano L’Authentico, Wiliam Grant & Sons, St-Germain, Skyy Spirits, El Dorado, Bitterman’s, Burke Distributing, Four Roses, Cordoniu and Anchor Distilling!

**All take-home goodies are first come, first served! As is entrance, so come early!

***Items acceptable for donation include:

• Thermal undergarments in all sizes
• Backpacks
• Flashlights
• Whistles for emergencies
• Charlie Cards in denominations of $5
• Durable winter boots and winter shoes
• Multi-packs of undergarments like sports socks, sports bras, and underwear in all sizes

***PLEASE NOTE: On the Rise has a surplus of hats, scarves, coats, etc. so bringing the items on the list above would be ideal.***

THE SNOW BALL: A LUPEC Boston Winter Prom

Monday, January 30th, 7-11 p.m.

Silvertone, 69 Bromfield St, Boston, MA (617) 338-7887

• $10 cover, first come, first served
• Drink tickets allotted for clothing & other donation items***
• Spiked punch and cocktails $5-7 each
• Guest bartending by Josh Childs and Beau Sturm
• Musical stylings by TJ Connelly
• Creative prom attire encouraged – dress to impress!
• All proceeds from THE SNOW BALL will benefit On the Rise

We hope to see you there!

y

by Pink Lady

It’s easy to get the blues this time of year when the only holiday on the horizon is Valentine’s Day. You need a cocktail. Thus we bring you THE SNOW BALL—a LUPEC Boston Winter Prom. On January 30 the ladies of LUPEC Boston will transform the back room at Silvertone into a winter wonderland for a magical evening of dancing, drinks and awkward prom photos to benefit local women’s charity On the Rise.

While former prom kings and queens are reliving their wonder years,

those among us who skipped prom because they were too busy listening to punk music and being vegan (cough BOURBON BELLE cough) will have a chance to enjoy Prom 2.0—complete with spiked punch, cocktails and hands below the waist.

Entry to THE SNOW BALL costs $10 and will be granted on a first come, first served basis. All of the ticket proceeds will be donated to On the Rise. Guests who bring clothing and other items deemed acceptable for donation (visit lupecboston.com for specifics) will be given tickets for complimentary drinks commensurate with their donation. Additional spiked punch and cocktails that commemorate proms throughout the ages will be available for purchase for $5-$7 each. Light appetizers will be served.

Josh Childs and Beau Sturm will guest bartend and TJ Connelly, the locally famous DJ for the Boston Red Sox and co-founder of getonthebar.com will provide musical entertainment. Guests will have an opportunity to have their moment memorialized in THE SNOW BALL photo booth.

As with all LUPEC events, dressing up is encouraged and guests are invited to come in creative formal prom attire. And yes, a prom king and queen will be crowned, so dress to impress.

Enjoy one of these as you mull over your outfit.

PINK CARNATION
1 egg white
.25 oz grenadine
.25 oz lemon juice
.25 oz Sweet cream
2oz Beefeater gin
Shake and strain into cocktail glass.

CIN-CIN!

Event Details:
THE SNOW BALL: A LUPEC Boston Winter Prom
Monday, January 30th, 7-11 p.m.
Silvertone, 69 Bromfield St, Boston, MA (617) 338-7887
$10 cover, first come, first served
Drink tickets allotted for clothing & other donation items***
Spiked punch and cocktails $5-7 each
Guest bartending by Josh Childs and Beau Sturm
Musical stylings by TJ Connelly
Creative prom attire encouraged – dress to impress!
All proceeds from THE SNOW BALL will benefit On the Rise

***Items acceptable for donation include:
Thermal undergarments in all sizes
Backpacks
Flashlights
Whistles for emergencies
Charlie Cards in denominations of $5
Durable winter boots and winter shoes
Multi-packs of NEW undergarments like sports socks, sports bras, and underwear in all sizes

***PLEASE NOTE: On the Rise has a surplus of hats, scarves, coats, etc. so bringing the items on the list above would be ideal.***

White lightning, mountain dew, firewater, hooch—moonshine, or spirits made via an unlicensed still, goes by many different names in the United States.

While the term technically describes any spirit made illicitly, or “by the light of the moon”, in America moonshine typically denotes un-aged or white whiskey bottled in a mason jar and hailing from Appalachia or someplace south of the Mason-Dixon line.

So, where are blue-blooded Yankees supposed to get their hands on some? A handful of American distilleries produce their own modern and totally legally versions.

But as long as you call it moonshine, you can still imagine yourself a badass sipping amongst the bootleggers of yesteryear.

Later this year, Massachusetts’s own Curtis McMillan will open McMillan Distillery right here in the Bay State. McMillan, along with CEO Rhonda Kallman (who made a name for herself by helping to establish a little brew called Sam Adams) and a former distiller from Johnny Walker, will team up to develop their own Massachusetts moonshine, which you’ll hopefully be able to taste this fall.

In the interim, satisfy your curiosity by joining Curtis at Understanding Moonshine, a class at Gordon’s Fine Wine in Waltham this Friday.

Curtis will discuss the history of moonshine, eliminate myths about the mixture and explore how modern moonshine offers a vibrant palate for modern cocktails. He’ll teach students how to take sour apple martinis from busted to badass by switching the base from vodka to moonshine—and changing the name, of course.

We’re curious: can he do anything about the color?

Sign up to find out. And meanwhile, enjoy this cocktail developed by Lu Brow of Café Adelaide in New Orleans.

BIG DADDY

• 1.5 oz Cat Daddy moonshine
• .5 oz ounce orange curacao
• .5 oz ounce lemon juice
• 1 dash Fee’s orange bitters
• large swatch of orange peel
• cinnamon, cayenne and sugar rim

Oh, Daddy.

1. Using a vegetable peeler peel a large 2-3 inch swatch of orange peel. Take the cocktail coupe and rim with the cayenne, cinnamon and sugar  rim.  Set aside and mix cocktail.
2. In a mixing glass combine moonshine, orange curacao, lemon and orange bitters.  Shake well and strain into a rimmed cocktail coupe.

RIM

• 1 table spoon granulated sugar
• 1/2 teaspoon each of cinnamon and cayenne pepper

1. Stir well
2. CIN-CIN!

COCKTAIL PARTY!!

(What she said. Understanding Moonshine at Gordon’s Fine Wines. Remember: moonshine may have helped invent NASCAR, but it didn’t really want to.)

[Fri 1.20.11. 894 Main St., Waltham. 781.893.1900. 6:30pm-7:30pm/21+/$10.@McMillanWhiskey. mcmillandistillery.com]

THE SNOW BALL
A LUPEC Boston Winter Prom
Monday, January 30, 7-11pm

On January 30th the ladies of LUPEC Boston will transform the back room at Silvertone into a winter wonderland for a whimsical evening of dancing, drinks, and awkward prom photos to benefit local women’s charity On the Rise.

THE SNOW BALL will be LUPEC’s first winter prom, a party and clothing drive designed to cure the winter doldrums while collecting clothing for the women served by On the Rise, a Cambridge-based day program for women who are homeless and living in crisis .

Entry to THE SNOW BALL costs $10 and will be granted on a first come, first served basis. 100% of ticket proceeds will be donated to On the Rise. Guests who bring clothing and other items deemed acceptable for donation*** will be given tickets for complimentary drinks commensurate with their donation. Additional spiked punch and cocktails that commemorate proms throughout the ages will be available for purchase for $5-7 each. Light appetizers will be served.

Josh Childs and Beau Sturm will guest bartend and TJ Connelly, the locally famous DJ for the Boston Red Sox and co-founder of onthebar will provide musical entertainment. Guests will have an opportunity to have their moment memorialized in THE SNOW BALL photo booth.

As with all LUPEC events, dressing up is encouraged. Guests are invited to come in creative formal prom attire, and to dress to impress.

Event Details:
THE SNOW BALL: A LUPEC Boston Winter Prom
Monday, January 30th, 7-11 p.m.
Silvertone, 69 Bromfield St, Boston, MA (617) 338-7887
$10 cover, first come, first served
Drink tickets allotted for clothing & other donation items***
Spiked punch and cocktails $5-7 each
Guest bartending by Josh Childs and Beau Sturm
Musical stylings by TJ Connelly
Creative prom attire encouraged – dress to impress!
All proceeds from THE SNOW BALL will benefit On the Rise

***Items acceptable for donation include:
Thermal undergarments in all sizes
Backpacks
Flashlights
Whistles for emergencies
Charlie Cards in denominations of $5
Durable winter boots and winter shoes
Multi-packs of NEW undergarments like sports socks, sports bras, and underwear in all sizes

***PLEASE NOTE: On the Rise has a surplus of hats, scarves, coats, etc. so bringing the items on the list above would be ideal.***
We hope to see you there!

Look who finally decided to blow into town? It’s Old Man Winter in all his glory, causing a curmudgeonly ruckus with low temperatures and even lower wind chill factors. At times like these we need to refocus on the little things that can bring joy, such as a delightful hot cocktail on a snowy winter’s day. A favorite among these is Hot Buttered Rum.

Butter and hot drinks is a tradition that dates back to the days of Henry VIII, when buttered beer or ale was recommended as a remedy for hoarseness. Where and when spirits entered the equation is unclear, and by the pre-Prohibition golden age of cocktails, most imbibers eschewed this delightful buttery treat for Hot Scotch. A few still swore by it – as we continue to today.

Hot Buttered Rum is even celebrated with its own national holiday, January 17. We’re not sure who declared it, but it certainly gives us something to look forward to on such cold, dark days.

This recipe is a favorite of our pal Adam Lantheaume, proprietor of The Boston Shaker in Davis Square. He can probably hook you up with an appropriate mug from which to sip such a libation, too.

Hot Buttered Rum
2 heaping tablespoons batter*
1 1/2 ounces aged rum
2-3 ounces of boiling water
In a pre-heated coffee mug combine 2 heaping tablespoons batter with 1 1/2 ounces rum. Top with boiling water and stir well to mix. Serve with a spoon.

*Hot Buttered Rum Batter
1 lb light brown sugar
1/2 lb unsalted butter (softened)
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1/2 teaspoon ground allspice
2 teaspoons vanilla extract
In a mixing bowl beat together softened butter, brown sugar, vanilla extract and spices until well combined. Refrigerate in an airtight reusable container for up to a month, or place in your freezer until ready to use.

If you can, make the batter in advance so the spices have an opportunity to get to know each other. Be sure to remove batter from refrigerator at least six
hours prior to serving to allow it to soften.

There’s no real wrong way to enjoy warm boozy pancake juice. There is definently a right way, however, and that’s at the Omni Mt. Washington Resort lounge, built into an actual cave. Just sayin’.

CIN-CIN!

LUPEC ladies love randomly decreed holidays devoted to drinking. Whether they are the clever marketing ploys or an act of Congress (i.e. National Bourbon Month), we care not.

Give us a reason to raise a glass and you bet your ass we will.

On January 11th National Hot Toddy Day will be upon us. This is a particularly celebratory arbitrary holiday in our minds as it officially commemorates the signature cocktail of LUPEC member Emma Hollander. Cheers, Emma! Below, some thoughts on lil’ Em’s favorite drink:

Why did you choose hot toddy to be your LUPEC moniker?
Because I AM a hot toddy, first of all. Duh. Secondly, because I love drinking
them.

Where’s your favorite place to drink a hot toddy?
In cold weather like this? Everywhere. Trina Starlite Lounge, home, in front of fireplaces, from travel mugs, you name it. You should drink this everywhere during winter in Boston.

What’s your favorite thing to wear while drinking hot toddies?
My Asiz Industries pineapple hoodie (asizindustries.com). Made by my homie Thomas, you should all be jealous.

What’s your favorite hot toddy recipe? 
2 oz rye, .5 oz honey simple, a lemon wedge studded with 6 cloves and hot water.
Have you ever had cold toddy?

Ummmm … if by “cold toddy” you mean whiskey neat? 

All. The. Time.

Hot Toddy bartends at the Trina’s Starlite Lounge.

—————————————————————————————————————————-

Yuzu Toddy
*Created by Derek Alexander
Longman & Eagle, Chicago, IL

1 part Maker’s Mark® Bourbon
2 heaping bar spoons of yuzu honey, recipe below*
.75 part Laird’s® Applejack Brandy
.5 part yuzu juice
5 parts hot water
Combine all ingredients and serve hot.
 
*Yuzu Honey
.25 cup yuzu rind .5 cup honey
10 tablespoons sugar
1.5 teaspoons pectin
2 tablespoons yuzu juice

1. Add water to yuzu rind and bring to a simmer.
2. Mix the sugar and pectin together. Stir into the water and yuzu, pouring in a thin, steady stream while stirring. Bring to a boil.
3. Add the honey and stir until the mixture is thick.
4. Add the yuzu juice. Cook for 1 minute. Remove from heat. Keep refrigerated when not in use.

CIN-CIN!

Hangover cures: myth or reality?

Experience has taught us that there is no cure for a lack of self control. When you have a Fernet-drinking contest with yourself or polish off a bowl of something labeled “Blackout Punch,” that way danger lies.

Thus, we were skeptical of the publicist’s pitch that promised us a “special hangover remedy carefully marketed it in an easy-to-use, safe patch.” What was the secret, snake oil and unicorn tears? Or some blend chemicals that would cause cancer sometime down the road? And really, do these people understand how much we drink?

Cursory investigation revealed this cure, Bytox, to be nothing more than a time-release patch designed to replenish the vitamins and nutrients the body loses when consuming mass quantities of alcohol. That we had to try, if for no other reason than to pass the good word of this magic patch on to you should it work. Our civic duty.

We enlisted a dozen drinkers on two separate occasions to test this wonder. In the name of research they mixing blackout punch with champagne with beer with fernet and with wine. Very few made it through the night without some grey, hazy patches.

And the patch totally worked.

Several drinkers polled still felt rough the next day, probably because like most drunk people, they failed to follow the instructions. But if the physical symptoms of the hangover weren’t totally absent, in each case they were reduced. The metaphysical symptoms—the post drunk shame spiral that prompts a barrage of texts apologizing for blacking out and not paying the tab only to realise that you actually picked up the tab for the entire bar—well, that’s another story.

In short, Bytox is a not-scary, vitamin-based hangover cure that works. But if you misplace your dignity and self respect while imbibing, well there’s no magic patch for that. Sip on one of these before setting out to find them.

HANGOVER ERASER NO. 1
by Andy McNees of Toro
Build the following over ice in a pint glass:
Shot of Fernet, two dashes of every kind of bitters and top with Soda water.
Drink as quickly as you can through two straws like a Mind Eraser.

For the uninitiated, mixing a raw egg in a drink always prompts shock and awe—unless we’re talking about Egg Nog, which is probably already part of your holiday tradition. So why not try something different this year? Allow us to introduce you to the humble flip.

In the early days of our nation, drinks made with eggs were a common quaff. The colonial-era mixture of ale, rum, eggs and sugar passed back and forth between pitchers—dubbed a “flip”—was a veritable fixture of 18th century drinking. As with most early tipples, these drinks changed over time, shrank in size, and morphed into a beverage made to order and tailored to individual taste. By the mid-1850s, egg drinks had become less common, but remained a key category for Yuletide imbibing. Here Egg Nog remains, one of the only raw egg drinks you can recommend that won’t prompt an “ew” when you suggest it to the neophyte. Flips can be found at the best cocktail bar, but may still raise an eyebrow.

A flip can be outstanding in its own right, and simple to make. This recipe comes to us by way of Pink Gin and was previous published a few years back in The Boston Globe.

“Modern flips like this one are fun, festive, and definitely deserve a bit of limelight this time of year,” Pink Gin told them.

“Try it with Jamaican rum or brandy as well. Also I’m not a bartender, and I drink egg drinks at home. Give it a try.”

You heard the woman. Bottom’s up!

Spiced Bourbon Flip
3 oz. bourbon
2 oz. heavy cream
1 large egg
1 oz. spiced simple syrup
Shake bourbon, cream, egg, and simple syrup vigorously with ice. Strain into a cocktail glass and dust with nutmeg.

CIN-CIN!