Ladies United for the Preservation of Endangered Cocktails – Boston

by Pink Lady
If you checked out our column in the Dig this week, you know LUPEC is already gearing up for the Tales of the Cocktail in July. Boston was well-represented last year, and if you haven’t booked your summer vacation yet, or are just looking to add a little additional fun to the mix this season, we suggest you consider making the trip down to NOLA this July. Yes, we know it’s hot, but the backwards nature of making a trip to the swampy south in the summer heat means that airline tickets (JetBlue flies direct) and hotel rooms are cheap cheap cheap. If you act now (or by June 16), you can also enter to win a free trip from Luxury Experience Magazine.

Now that we’ve got you there, however will you make it through this madness? As we discussed in the Dig, booze flows all day long at Tales, starting with your first seminars of the day, which begin at 10:30 a.m., and continuing long into the night. When you find yourself at the bar yukking it up with the other cocktail aficionados in town for the event, low-alcohol sips are a great way to ensure you make it through. The Half-Sinner, Half-Saint (pictured right) is a go-to for many. If looking to take a momentary break from cocktails, switching to a lower alcohol sparkler like Moscato d’Asti can do the trick. Pairing your favorite liqueur (St-Germain, Velvet Falernum) or aromatized wine (Lillet or Dubonnet),  with a little soda and a splash of citrus can work wonders. Or try any of these.

SAN FRANCISCO COCKTAIL

from Trader Vic’s Bartender’s Guide, revised

.75 oz sloe gin

.75 oz French Vermouth

.75 oz Italian Vermouth

1 dash Angostura bitters

1 dash orange bitters

Shake with ice; strain into a chilled cocktail glass. Garnish with a cherry.

APEROL SPRITZ

1.5 oz Aperol

2 oz Prosecco or other sparkler

Splash soda water

Build over ice in a highball glass. Garnish with an orange twist.

Rose Cocktail

ROSE COCKTAIL

2 oz dry vermouth

1 oz imported kirschwasser

1 tsp raspberry syrup or Chambord

Stir well with ice. Strain into a chilled cocktail glass and garnish with a cherry.

Cin cin!