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Posts Tagged ‘Campari’

by Pink Lady

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! 

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by Pink Lady

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*  

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

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

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

by Barbara West

“Mary S.” of St. Louis, Missouri (c. 1851-1880) was an inventor who led a life of genius and poverty. Lacking finances and confidence, she sold the rights to her mechanical inventions to various male agents, for as little as $5 each. These men received 53 patents and a great deal of wealth. Mary S. herself died impoverished at roughly age thirty.

A businesswoman and former intelligence agent for the Union army during the Civil War, Charlotte Smith was known for empathizing with the struggles of self-supporting women.

The tragic story of Mary S. spurred Smith, an acquaintance, to seek justice and recognition for women inventors. She wrote about Mary S. in The Woman Inventor, a magazine she founded in 1891. She also pushed for the publication of an official List of Women Patentees. Feminists used the list to argue for women’s suffrage. Today, the list remains the major source of information on 19th-century female inventors. These women were patronizingly dubbed “Lady Edisons.”

Thanks to the list, we know that nearly 4,000 women received U.S. patents between 1809 and 1895—more than 5,000 if design patents are counted. One of the era’s most prolific female inventors was Margaret Knight of Boston (1838-1914). She is credited with about 90 inventions and 22 patents, the most famous of which was the first machine to make the square-bottomed paper bags that are still used in grocery stores today.

In the late 1890s, Smith moved to Boston, where she founded a Women’s Rescue League. In 1907, she organized a Woman’s Board of Trade. After spending thousands of dollars on projects to help women become self-supporting, and years of direct charity to homeless and desperate women, Charlotte Smith died alone in Boston in 1917. She was seventy-seven.

Here’s a cocktail with which to toast our industrious forebroads, known as “Lady Edisons,” this Women’s History Month.

EDISONIAN COCKTAIL

2 ounces brandy
1 ounce Campari
1 ounce fresh lemon juice

Shake brandy, Campari and lemon juice with ice. Strain into a cocktail glass.

CIN-CIN!

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by Pink Lady

Huge thanks to everyone who came out to our Science of Taste Through Cocktails seminar at Eastern Standard last night! We hope you had as much fun as we did, learning, drinking, and raising money to support the excellent work of the Science Club for Girls.

Many thanks to Professor Don Katz, Chemist Graham Wright, the lovely folks at Eastern Standard, our liquor sponsors Bols Genever, St-Germain, Plymouth, Campari, and Brugal Rum. And of course, huge thanks to the brilliant bartenders who made our drinks possible, Augusto Lino from Upstairs on the Square, Nicole Lebedevitch from Eastern Standard, Emily Stanley from Bols Genever, Joy Richard from The Franklin Café/The Citizen, Carrie Cole from Craigie on Main. Recipes for their amazing cocktails are below.

WELCOME PUNCH
LUPEC Boston
A classic recipe for an 18th Century bowl of punch.

Green tea
Peels of 8 lemons muddled with sugar
12 oz fresh lemon
1 L btl cognac
1 750 ml btl dark rum

Step #1: Two days before.
Fill a metal bowl (sized to scale with the punch bowl) with water and stash it in the freezer.
Step #2: A few hours before serving, or the night before.
Steep 2 green tea bags in 2 cups water for 5 minutes. Set aside to cool.
Peel 8 lemons. In a large bowl, muddle peels in 2 c sugar until oil is absorbed.
Add tea, 1 L cognac, and 1 750-ml bottle dark rum. Stir until sugar is dissolved.
Add 4 cups cold water and refrigerate.
Step #3: Complete this step within a few hours of serving.
Add 12 oz fresh-squeezed lemon juice to the booze-sugar-tea mixture.
Add block of ice to the punch bowl and serve. The punch doesn’t taste strong but it is; ladle conservatively into an ice-filled glass.

SOUR
Augusto Lino, Upstairs on the Square
1.5 Gin
1.5 Green chartreuse
1.5 Ice wine verjus
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktails glass.

UMAMI
Nicole Lebedevitch, Eastern Standard
2 oz mushroom infused gin
.75 oz madeira
.5 oz orange juice
.5 oz honey syrup
Regan’s orange bitters
Pinch of salt
Shake ingredients with ice. Strain over new ice into an old fashioned glass.

SALTY – Michelada
Emily Stanley, Bols Genever
In a chilled pint glass with a salted rim add:
1 bottle of Pacifico
.75 oz fresh lime juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
4 dashed Tabasco sauce

BITTER – Negroni
Joy Richard, The Franklin Café/The Citizen
Equal parts of:
1.5 Gin
1.5 Sweet Vermouth
1.5 Campari
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktail glass.

SWEET
Carrie Cole, Craigie on Main
1.5 oz Bols Genever
1 oz St. Germain
.5 oz Averna
1 dash Xocolat Mole bitters
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktail glass.

 

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*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.

by Pinky Gonzalez

In the spirit of bulletproof cocktails (read: drinks very hard to fuck up), we offer the Americano. It was born in Italy, and named for us Americans. It’s a tall, soda-and-mixers drink, and you can knock back a few of ‘em in the blazing heat without worrying about it going straight to your head.

Most bartenders won’t know what the hell you’re ordering if you ask for it by name, however, so do the following. Ask graciously if they are familiar with the highball Americano, as opposed to the (sans-alcohol) espresso with hot water. If not, kindly say something like, “It’s a little obscure but simple: equal parts Campari and sweet vermouth topped with soda in a tall rocks glass with an orange twist.”

Make sure it gets plenty of ice too. Some ‘tenders like to skimp on the rocks, lest they have to make (sigh, groan!) another trip to lug up more ice for their bin. Fill it with ice, pal.

Cinzano, the Italian (sweet) vermouth is preferred here. Campari is a scarlet-hued, bittersweet, Italian aperitif that is usually mixed with soda or used in Negronis. Campari was developed in Milan in 1860 by Gaspare Campari, using a secret recipe of aromatic herbs in a base spirit. Bark, cherry and orange peel often come to mind.

The Americano cocktail was originally known as the “Milano-Torino”—Campari from Milan (Milano) and Cinzano from Turin (Torino). During Prohibition, the Italians noticed a surge of American tourists who enjoyed the beverage. As a nod to their thirsty American visitors, the drink became known as the “Americano.”

CIN-CIN!

AMERICANO

Fill glass with ice, top with:

1 oz Campari

1 oz sweet vermouth

fill with club soda

garnish with orange peel

READ MORE FROM THE LADIES UNITED FOR THE PRESERVATION OF ENDANGERED COCKTAILS, BOSTON CHAPTER, AT LUPECBOSTON.COM.

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

by Pink Lady

Did you wake up after the LUPEC Boston Tiki Bash with dry mouth, a pounding head and a bad case of UPDA (unexplained paranoid drinking anxiety)? It’s OK, so did we. If you’re the lucky recipient of one of the gift certificates we raffled off, we hope you chose to spend it on a little hair of the dog, as that is truly the only way to reset your off-balance nervous system once afflicted with a hangover.

The winner of a $100 gift certificate to Eastern Standard, for example, had many delicious brunch beverage options from which to choose. Roll right from our 1950s tiki party into the swingin’ ’60s with classic morning sips, like a Greyhound or a Harvey Wallbanger. When’s the last time you had Galliano?

Brunch cocktails at Toro are offered in pitchers, which is exactly what the winner of that gift certificate needed for the morning after. The Blood Orange Mimosa is a lovely, dark pink take on the classic that looks oh-so inviting in large quantities. And a pitcher of Bloody Marys is packed with nourishing Vitamin C and lycopene, which has been extensively studied for its possible antioxidant and cancer-preventing properties. There’s got to be a hangover cure in there somewhere, too.

For the recipient of a gift certificate from the Franklin Café, we’d suggest brunch at the Franklin Southie over an Improved Toxic Moxie Cocktail, featuring Rittenhouse Rye, Fernet Branca, Moxie and angostura orange bitters. True New Englanders know Moxie makes everything better … as does the bacon that we suggest you add to your hangover-snuffing sirloin burger.

Can’t make a move without coffee? Lucky news for the lucky winner of 4 pounds of coffee from the 1369 Coffeehouse. If only it came with a personal barista/masseuse to rub away the pain.

Did you sleep till 4pm? There, there. Sleeping in is the best way to sleep it off. No one needs to know your early-bird dinner at Hungry Mother is the first meal of the day. The lucky winner of that gift certificate had a smorgasbord of rich, Southern-style, hangover-healing comfort food to choose from. Baked grits with tasso ham and cheddar and a bowl of potlikker soup with turnips, braised greens and ham hock should do the trick. Wash it down with a No. 56—gin, Aperol, sour and cava—the bitters and bubbles are sure to settle your stomach.

Perhaps the luckiest winner of all received a free round-trip ticket to anywhere JetBlue flies, allowing a chance to run from their hangover with real-life escapism. Actual sand and surf, and some R&R, could make you forget bitter, cold Boston and our faux tropic Tiki Bash. And Bloody Marys always taste better at 30,000 feet.

Tiki cocktails are potent stuff, but you can’t say we didn’t warn you. Thanks to all who turned out for donating your dollars—and your livers—to help support our fall beneficiary, On the Rise. We hope you had fun … perhaps enough to relive the night—maybe in a few weeks—with this modern tiki creation, a LUPEC Boston original.

KEN-TIKI

1.5 oz bourbon

0.5 oz Campari
rinse Herbsaint
0.75 oz Falernum
0.5 oz passionfruit

0.5 oz lemon

Put all ingredients except Herbsaint in a shaker and shake. Rinse glass with Herbsaint (or absinthe). Strain into a chilled cocktail glass.

CIN-CIN!

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