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Posts Tagged ‘Pernod’

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 Boston, as originally published in the Dig.

by Pink Lady

Scotch. Chocolate. Both delight on their own, but can make for an even more exciting evening when paired. This week, you can learn more about both from Glenlivet’s own kilted brand ambassador, Sir Jeremy Bell, while raising money to fight Lou Gehrig’s Disease.

This Thursday, the ALS (Amyotrophic Lateral Sclerosis) Association will host the Inaugural Scotch and Chocolate Event at The Commandant’s House in Charlestown, MA. Dressed in full highland kilt with bagpipes blaring, Sir Jeremy Bell will enlighten guests about the fascinating facts of Scotch, port and Champagne.  He’ll offer advice on winning combinations of chocolate and fruit for each spirit and wine, and will also teach guests how to saber a bottle of Champagne. For those who successfully chop the top off a bottle of bubbly with a Napoleonic saber, induction into the Confrerie du Sabre Dor (the brotherhood of the golden saber) awaits.
Cigar Masters will have an expert on-site to hand-roll cigars, adding to the old rich guy charm of the evening. The event will also feature hors d’oeuvres, a chocolate fountain with exotic fruits, piano playing, and live and silent auctions that include a shirt signed by Josh Beckett, a one-week Cape house rental in July, spa packages and a Scotch and cigar tasting for four at Cigar Masters.

This luxurious shindig is designed to benefit The ALS Association Massachusetts Chapter, the only ALS-related organization in Massachusetts fighting ALS (more commonly known as Lou Gehrig’s disease) on all fronts. Tickets cost $100 and are available online at http://web.alsa.org/ScotchAndChocolate, or by phone at 1-888-CURE-ALS.

Now what to wear while sabering a bottle of Champagne? Hmmm…mix up one of these as you ponder.

Speak Easy

Recipe by Oscar Quagliarini, Italy

Ice an old fashioned glass with cracked ice and Pernod, then pour it out.

In a mixing glass put:

1 sugar cube

3 drops The Bitter Truth Aromatic Bitters

3 drops Chocolate Bitters

Crush the sugar cube.

Add to mixing glass:

Ice cubes

2.25 Glenlivet Single Malt Scotch (10 year old)

1 barspoon Galliano L’autentico

Stir & strain into the Pernod-rinsed Old Fashioned glass.

Flamed orange zest for garnish.

Cin-cin!


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

by Pink Lady

Ever lie to your doctor about how many drinks you have each week? In the bright glare of the examination room, checking off the “7 or more” box may make you feel bashful. LUPEC suggests dispensing with the shame – after all, for centuries, alcohol and medicine have been closely intertwined.

Many ingredients of modern mixology trace their roots to the pursuit of good health: gin, digestif liqueurs, and of course bitters, the key ingredient in the “cocktail” which spawned a whole new era of drinking in the 19th century. Without bitters, we’d all still be drinking slings.

Without Peychaud’s bitters, we’d never have the Sazerac, the official cocktail of New Orleans. In the early 1800s, Creole apothecary Antoine Amadee Peychaud began bottling and selling his signature bitters as a “solution for what ailed one, irrespective of malady”. Though a pharmacist by trade, Peychaud became famous for this aromatic tincture, which he mixed with Sazerac de Forge et Fils brandy (the spirit du moment) and served to fellow masons after hours in the back of his shop.

The Sazerac has gone through many transformations in subsequent decades. Later generations added absinthe, then Herbsaint when absinthe was outlawed; rye took the place of cognac. Some bartenders even add a little Angostura bitters to their concoctions, but few would argue that without Peychaud’s, you can’t have a Sazerac.

As you read this, members of LUPEC Boston and thousands of other cocktail enthusiasts are descending upon the Crescent City for the annual Tales of the Cocktail conference, where we will drink many Sazeracs. Follow our hijinks through our “Live Blog” updates to the Weekly Dig’s website, making sure to take your medicine, as prescribed below.

SAZERAC
Adapted from The Essential Cocktail by Dale DeGroff

1 sugar cube
3-4 dashes Peychaud’s bitters
2 oz rye whiskey
splash of Absinthe, Pernod, or Herbsaint
Lemon peel

Take two rocks glasses and fill one with ice to chill for serving while preparing the drink in another glass. In the bottom of the prep glass, muddle the sugar cube and bitters until the sugar is dissolved; a splash of water can execute the process. Add the rye and several ice cubes, and stir to chill. Take the serving glass, toss out its ice, and add the splash of Absinthe, Pernod or Herbsaint. Swirl it around to coat the inside of the glass, and then pour out any liquid that remains. Strain the chilled cocktail into the prepared glass. Garnish with a lemon twist.

Cin-cin!

VISIT TALES OF THE COCKTAIL VICARIOUSLY THROUGH LUPEC AT WEEKLYDIG.COM, LUPECBOSTON.COM, OR BY FOLLOWING US ON FACEBOOK AND TWITTER (twitter.com/lupecboston)

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