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Posts Tagged ‘fresh lime juice’

Recent thoughts from LUPEC Boston, in case you missed ‘em in this week’s Dig.

by Pink Lady + Contessa

We extolled the virtues of Clio/Uni‘s secret/awesome cocktail program a few weeks ago in our hotel bar roundup. Little did we know that barman Todd Maul was developing a brand new cocktail menu, unveiled earlier this month. Weighing in with 80-plus libations, the ambitious menu rivals any other craft cocktail bastion’s and evokes the legendary “long list” at one of our other favorite watering holes, Green Street. How long will it take us to drink our way through this menu? Don’t tempt us.

The slim but potent, elegantly designed volume is cinched with a gold silk cord. Drinks run the gamut, from aperitifs ($9) to drinks for two ($25) to tiki drinks & daiquiris ($13), and feature a blend of pre-Prohibition and modern classics. Gin gets its own section, as does whiskey & cognac, with several pages of “other stuff” sandwiched between and “the stuff that didn’t fit anywhere else” on the last page (these will all run you $13). Old-school spirits ads are sprinkled throughout, like in our cherished vintage cocktail books; the effect as you leaf through it is more akin to reading a retro recipe pamphlet than selecting a beverage at a Back Bay bar.

On a recent outing, LUPEC emeritus Contessa was delighted to find drinks built around a house-made orange gin created with Seville oranges and Old Tom as base. She liked the Flying Dutchman, which mixes orange gin with orange juice, lemon and bitters, and pairs perfectly with rock shrimp and fish tacos. (Fish tacos at Clio? Who knew? And yes, they’re spectacular.) Maul assures us that many of these beverages (like the trendy tiki drinks) were designed with Uni’s raw seafood offerings in mind.

For a drink you won’t have to duck into the Clio bar to sample, we suggest an original that debuted on the new list, the Southern Beaches. Maul considers cachaça an under-utilized spirit, often relegated to caipirinhas and … well, that’s it. He puts it to work in a classic tiki formula here.

But seriously: How long do you think it will take us to drink our way through the list?

SOUTHERN BEACHES

1.5 oz Beija cachaça
0.5 oz fresh lime juice
0.25 oz Oloroso sherry
0.25 oz Orgeat
0.25 oz Rothman & Winter Orchard Apricot liqueur

Shake ingredients with ice; strain over ice in a rocks glass. Garnish with an orange slice, a lime twist and ground allspice.

CIN-CIN!

FOR MORE GREAT COCKTAIL RECIPES, VISIT LUPECBOSTON.COM.

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

by Pink Gin

Billie Holiday is remembered as one of history’s greatest jazz singers. Her haunting voice had a limited range (barely an octave), but she sang with a unique, laid-back style that was inspired by mellow legends like Louis Armstrong and Bessie Smith. Holiday passed before our time, but luckily, the Lyric Stage Company’s latest production, Lady Day at Emerson’s Bar and Grill, featuring Jacqui Parker as Billie Holiday, gives us a glimpse into Holiday’s live performance and backstage drama.

Holiday’s life reflects the highs and lows of the Jazz Era. After a difficult childhood in Baltimore, she moved to New York City and sang for tips in Harlem nightclubs. She went on to perform regularly in New York, tour with Artie Shaw’s white band and make a number of recordings. A tough broad who would drink, swear and win big at dice (how cool is that?!), she would also walk out on anyone who tried to control her. But the hard life and, oh yeah, some heroin abuse, took its toll; she died at the age of 44.

The story of Holiday’s life (and its sad brevity) is just one example of what inspires LUPEC Boston to work with women’s charities. Our “cocktails for a cause” events help bring the Boston community together while raising awareness about the challenges many women face in realizing their full potential.

One of the recordings (which featured Benny Goodman and Teddy Wilson) that launched Holiday’s career was “What a Little Moonlight Can Do.” We therefore raise a glass of this Gary Regan interpretation of the Aviation.

THE MOONLIGHT COCKTAIL

1 1/2 oz gin

1/2 oz Cointreau

1/2 oz crème de violette

1/2 oz fresh lime juice

Shake with ice and strain into a chilled champagne flute.

SEE LADY DAY AT THE LYRIC STAGE COMPANY [140 CLARENDON ST., BOSTON. 617.585.5678. LYRICSTAGE.COM] THROUGH APRIL 24TH, AND FIND OUT MORE ABOUT COCKTAILS FOR A CAUSE 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

Ever tried a Zombie or a Suffering Bastard, or any drink served in a scorpion bowl or skull mug? With out-there names and kitschy vessels, tiki drinks are apt to inspire a giggle among cocktail neophytes. In their original incarnation, these were balanced, palatable drinks built upon rum, fresh juices and flavorful syrups—legitimate cocktails that would make modern bar snobs swoon.

The tiki craze has roots that reach all the way back to Prohibition, when thirsty Americans took to the Caribbean seas (where rum flowed freely) for rum cruises. They developed a taste for exotic island cocktails, meaning the market was ripe by the time Ernest Beaumont-Gantt opened his “Don the Beachcomber” bar in Hollywood in 1934, just after repeal. Victor Bergeron soon followed suit, revamping his Oakland eatery into “Trader Vic’s,” complete with South Seas décor. Post-World War II, the tiki phenomenon blossomed into a true craze that lasted well into the 1950s.

If Ernest Beaumont-Gantt, aka “Don the Beachcomber” and Victor “Trader Vic” Bergeron were the emperors of American tiki, a cornerstone of their empire was the mai tai—a drink they both take credit for inventing. Trader Vic alleges he innovated the drink as a simple way to make use of a bottle of 17-year-old J. Wray Nephew rum from Jamaica in 1944. He served it to Ham and Carrie Guild, two friends visiting from Tahiti, and after one sip, Carrie pronounced it: “Mai tai—roa aé,” Tahitian for, “Out of this world—the best.” And the mai tai was born.

Don Beach’s last wife, Phoebe, purports to have written proof Don invented the drink, in the form of a letter from a journalist describing a 1972 incident where Victor confesses that Don was the drink’s true progenitor. Some say both accounts are false, and the drink originated somewhere in Tahiti. Debate rages on, even after the movement and its founders are long gone.

When properly made, a mai tai is a revelatory cocktail; it’s no wonder Americans clamored for this delightful beverage and its tiki cousins for decades. Start your own tiki craze at home with one of these as you get in the mood for the LUPEC fall fundraiser this November: It will be a tiki bash of epic proportions.

MAI TAI

2 oz aged Jamaican rum

0.75 oz fresh lime juice

0.75 oz orange curaçao

1 tsp orgeat syrup

Shake well with ice and strain into an old-fashioned glass filled with ice. Garnish with a lime wheel, a mint sprig and, if possible, an exotic orchid

CIN-CIN!

MARK YOUR CALENDARS FOR THE LUPEC TIKI BASH SATURDAY, NOVEMBER 14TH! CHECK BACK SOON FOR DETAILS!

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by Pink Lady

Along with several other LUPEC ladies, I spent 5 days in July pickling myself at the Tales of the Cocktail festival in New Orleans. Instead of heading home after so much debauchery, I continued my trip over to the Left Coast where my high school bestie’s wedding was scheduled for the following weekend. For future reference, I would NOT recommend tacking another whole week of boozy travel on to the week after Tales, unless you have a liver the size of Texas. That said, my travels introduced me to a whole new world of Left Coast libations of which I was thrilled to partake. The adventure included a night of bar-hopping in Seattle to check out the Zig Zag Cafe and meet living legend, Murray Stenson, followed by several drinks at the ultra-sleek cocktail venue Vessel, Tini Biggs for a visit with blogger/bartender Jamie Boudreau, and last call at Sun Liquor. (Special thanks to my lovely tour guides, Rocky and Kevin.)

After a one-evening break (which involved sipping rose instead of cocktails), I headed to Portland, Oregon, where I was shepherded from train station to nail salon to dinner in a whirlwind of bachelorette party madness. I’m typically wary of bachelorette parties – penis straws and screaming girls wearing identical tee-shirts and over-sexualized pieces of flair are just not my thing. I circumvented silliness this time by planning the party myself.

IMG_3306Perhaps against his better judgment, PDX bartender Dave Shenaut invited me to bring the ladies to the Teardrop Lounge. The venue is a classy place, not one I’d typically bring a gaggle of drunk, screaming girls into, but Dave insisted it would be the best place to take our group. He arranged for there to be pitchers of cocktails waiting for us on the table they’d reserved, allowing me to introduce the group to the deliciousness that is the Hemingway Daiquiri. Each pitcher was cooled with meticulously carved special ice: one held two perfectly round balls, the other contained the obligatory phallus. As we imbibed, they played the bride’s all-time favorite movie on the screens above the bar, Dirty Dancing. Around 11:30, just as the busy evening crescendoed, the lounge-y background music suddenly stopped, supplanted for a few glorious minutes by this song/scene from Dirty Dancing. The ladies – and some other awesome bar guests – sang along.

To outside observers, especially jaded restaurant industry vets like myself, the drunk, screaming bachelorette party can seem insufferable…until all of a sudden you’re inside the lady explosion. Then it can be fun. Thanks to Dave and our good friends at the Teardrop Lounge, I think it’s safe to say: the bride had the time of her life.

HEMINGWAY DAIQUIRI

1.25 oz white rum

.25 oz maraschino liqueur

.5 oz fresh grapefruit

.75 oz simple syrup

.75 oz fresh lime juice

Shake with ice; strain into a chilled vintage cocktail glass.

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