Archive for December, 2009

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

by Pink Lady

Eggs in cocktails? Why yes, of course. You couldn’t make flips or fizzes any other way. But for the uninitiated, mixing raw egg in a drink always prompts shock and awe … unless we’re talking about eggnog. And wherever you stand on the issue, eggnog is probably already part of your holiday tradition.

In the early days of our nation, drinks made with raw eggs were a common quaff. The colonial-era mixture of ale, rum, eggs and sugar passed back and forth in pitchers and dubbed a “flip,” for example, was a veritable fixture of day-to-day 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 were less common for day to day, but remained a key component for yuletide imbibing. Today, eggnog is one of the only raw egg drinks you can recommend that won’t prompt an “ew” when you suggest it to the neophyte.

Early recipes for eggnog blended cognac, dark rum, a whole egg, milk and freshly grated nutmeg, and unless you’re buying cartons of Hood-brand prefabricated stuff, this is probably the very recipe you use. Thus, eggnog in this form is hardly an “endangered cocktail.” Another popular variation substituted fortified wine for the hooch, as printed in the 1862 volume of Jerry Thomas’ How to Mix Drinks, or The Bon Vivant’s Companion.

Made with Oloroso sherry in place of cognac and rum, Jerry Thomas’ sherry eggnog is such a delight we suggest bringing it back to wow your family and friends this week. Unless, of course, you require the high-test original to get through holidays with the fam’. In that case, bottom’s up and godspeed.



4 oz Oloroso sherry
yolk of one egg
1 oz simple syrup

Combine sherry, simple syrup and egg yolk in shaker and shake (without ice) for about 10 seconds to emulsify. Add ice and shake again for a very long time. Strain into an ice-filled 10-ounce tall glass and top with milk. Garnish with freshly grated nutmeg.



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Photo by Dina Rudick/Globe Staff

Look no further than the “G” section of today’s Boston Globe, which ran a gorgeously illustrated story on holiday drinking with LUPEC Boston today.

You can also check out the story and the photo gallery + recipes here, on Boston.com. For step-by-step instructions on making Silent Night Punch, check out Pink Lady’s video on How2Hereos.com.

Happy Holidays from LUPEC Boston!


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

by Pink Lady

As members of LUPEC, we devote a good deal of time, both personally and professionally, to breeding, raising and releasing endangered cocktails into the wild. It’s arduous work, but someone’s gotta do it. Every now and then, we like to take a little break from the cause and diversify our activities. What better way to do so than with a night at the theater?

We were thus utterly delighted when the folks at Manderley Bar invited us to participate in the immersive theater experience Sleep No More. Produced by award-winning British theater company Punchdrunk in conjunction with the American Repertory Theater and La Morra restaurant, this performance has been making headlines since it opened in Boston in October. A cursory read of the details leaves no question as to why:

• The show takes place in an abandoned elementary school in Brookline, where each room has been transformed into that of a 1930s-era home. (Except the bathrooms, where the stalls are still portioned for little people and hark eerily back to second grade.)

• It’s theater … kind of. More precisely, the show is an installation of scenes designed to intimate the story of Macbeth told in the framework of an Alfred Hitchcock thriller.

• The audience dons masks and moves through the set among the actors, experiencing the performance on a sensory level as they choose what to watch and where to go—from pine-scented rooms full of Christmas trees to a hallway that reeks of mothballs, to room after room of props you can actually touch.

• A ’30s-era jazz club, the Manderley Bar, acts as home base for the show, where a swinging jazz quintet, the Annie Darcy Band, performs standards post performance as you mix, mingle, debrief and drink.

• The entire experience is creepy as hell but with Manderley Bar as home base, you can pop in for a tipple at any point during the show, and return to experience more art through a slightly rosier lens.

LUPEC Boston will join the staff at Manderley Bar behind the stick tonight pouring a special cocktail list inspired by the performance, including Satan’s Whiskers (Curled or Straight) and our favorite punch, David Wondrich’s Fatal Bowl, among others. These will be served in addition to the Manderley’s excellent classic menu, which features gems like this one, the Old Etonian. Mix one up at home as you toast the coolest interpretation of Macbeth to hit Boston in some time—and buy tickets online before the show ends on January 3rd.


1.5 oz Plymouth Gin

1.5 oz Lillet Blanc

Add two dashes each of crème de noyaux and orange bitters.

Shake with ice; strain into your favorite vintage cocktail shaker. Garnish with a twist of orange peel.

Drinks from the LUPEC Boston menu at Sleep No More are below:

SATAN’S WHISKERS (Curled or Straight)
.5 oz gin
.5 oz dry vermouth
.5 oz sweet vermouth
.5 oz orange juice
2 tsp orange curacao
1 dash orange bitters
Shake, strain up, garnish with orange twist. For straight, sub Grand Marnier for curacao.
From Harry Craddock’s Savoy Cocktail Book, published in London in 1930. “We sip our Satan’s Whiskers curled if it’s still light outside and straight if it’s not.”

2 oz Gin
.5 oz lemon juice
.5 oz Crème Yvette
Shake and strain in to a chilled cocktail glass
Lemon twist

2 oz rye
1 oz grapefruit juice
2 barspoons raspberry syrup
Shake with ice, strain into a chilled vintage cocktail glass. Garnish with lemon twist.
First appeared in Patrick Gavin Duffy’s The Official Mixer’s Manual, circa 1934. Blinker was another term for the blinders worn by working horses to help keep their eyes on the road.

THE FATAL BOWL (aka The Wallop Bowl)
Recipe by David Wondrich
4 lemons
1 cup demerara sugar (or Sugar in the Raw)
4 English Breakfast Tea bags
1 cup fresh squeezed lemon juice
2 1/2 cups Cognac
1 1/2 cups Dark Rum
fresh nutmeg
Remove the peel from 4 lemons with a vegetable peeler, and place in a large punch bowl. Pour demerara sugar over the lemon peels and muddle to release the lemon oils from the peel.
Boil 2 cups of water and steep the 4 tea bags for 5 minutes.  Add hot tea (tea bags removed) into the lemon and demerara mixture.  Let cool for 20 minutes, if possible.
Add Cognac, Dark Rum, and fresh squeezed lemon juice. Place large chunks of ice, of an ice mold into the punch. Top with grated nutmeg.

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*Recent ruminations from LUPEC Boston, in case you missed ’em in the Dig’s Gift Guide.

compiled by Pink Lady, Pinky Gonzales & Pink Gin

It surely comes as no surprise that LUPEC Boston favors boozy presents for the holidays. We’ve all gifted a nice bottle of hooch in our day, bien sur, but there are countless other ways to think outside the scotch bottle and give creative, innovative gifts to your loved ones this holiday season. A few items on our hot list:


Badass Professional Cocktail Set

“Give a man a fish” versus “Teach a man to fish” and all that. You can’t make good cocktails at home without the right tools, and giving them to friends is a great way to ensure you’re served a properly made drink when entertained in their home. Eschew the shiny Bar Tool Sets you’ll find at Crate & Barrel and bundle up your own Professional Version, including a Boston shaker (mixing glass and shaker tin), Hawthorne strainer, julep strainer, bar spoon, muddler, Joyce Chen enameled hand juicer, and jigger or Oxo angled measuring cups – the recipient will be good to go. For one-stop shopping, visit The Boston Shaker store once it opens in Davis Square (check the website for updates on the not yet announced opening date) or shop online at thebostonshaker.com.

Cocktail Book + Ingredients to Get Started

This is the part where we shamelessly plug our own Little Black Book of Cocktails ($15, 100% of the proceeds go the charity; available at Grand the Store or thebostonshakerstore.com). Filled with 35+ delicious recipes, quotes about cocktailing, and stunning photography by local shutterbug Matt Demers, this slim volume is fun and easy to mix from. Wrap it up with the ingredients to make your favorite recipe and the recipient will have a bona fide party on their hands. We recommend the Hearst (featured on Pinky Gonzales’ page) made with London Dry or Plymouth gin, Italian vermouth, orange bitters, and Angostura bitters, as these ingredients are essential for many other classic cocktails.

Vintage Spirits and Forgotten Cocktails by Ted Haigh

The latest edition ($19.99, Barnes & Noble, Amazon) features 100 recipes excavated by Ted “Dr. Cocktail” Haigh, and the stories behind them. Peppered with lovely cocktail photos, vintage alcohol advertisements, pictures of old cocktail tomes and long discontinued bottle designs, it’s as delightful to look at as it is to mix from. Another great candidate for the previously mentioned Cocktail Book + Ingredients formula, this book is perhaps best paired with a Basket of Nips, thus offering the gift of experimentation without commitment to whole bottles of hooch you’re the recipient may not like or use much. Tiny bottles of homemade grenadine or special syrups add a lovely, personal touch.


Vintage Cocktail Book Reproductions by Mudpuddle Books

These gorgeous reproductions of long out-of-print cocktail tomes are fodder for cocktail and publishing nerds alike. Mudpuddle Books has resurrected sought after and nearly extinct volumes, from Jerry Thomas’ seminal Bartender’s Guide: How to Mix Drinks: The Bon Vivants Companion ($29.95) to Harry Johnson’s Bartender’s Manual ($29.95), to the recently released reprint of Recipes for Mixed Drinks by Hugo R. Ensslin ($19.95), the last cocktail book to be published before Prohibition. All are reproduced with exacting attention to detail – even the paper feels old. Available at www.cocktailkingdom.com.


Ice Stuff

You can’t make a good cocktail without good ice, and once a cocktail enthusiast is turned on to this, they cannot live without it. Your ice nerd pals will love a grab bag of ice tools, including a set of Tovolo Perfect Cube Silicone Ice Trays ($14.99 for a set of two, Amazon.com) that ensure dense, square ice every time, a Manual Ice Crusher ($28, http://thebostonshaker.com) for crushed-ice efficiency, and Hand-Stitched Lewis Ice Crushing Bag ($16, http://thebostonshaker.com) and mallet, that allows them to crush ice the old-fashioned way, and simultaneously release aggression.

Obscure Bitters

You may not know what to do with a bottle of Scrappy’s Lavendar Bitters ($20, http://thebostonshaker.com) but your cocktail nerd friend certainly will. More importantly they will appreciate the thought, especially when it comes to bitters that are hard to find. Assemble a set based on a theme, such as Fruit Bitters, different brands of Chocolate Bitters, or any set of the Bitter Truth bitters (a brand the market anxiously anticipated for over a year) and win major thoughtfulness points. Prices vary; available from $6 – $20 at thebostonshaker.com and $8.95 to $15.95 at www.cocktailkingdom.com.


Vintage Glassware & Shakers

Sick of sipping drinks from the massive 8-10 oz martini glasses you bought at Ikea? A marvelous world of vintage bar ware awaits, most of which is available for bargain basement prices at antique shops, flea markets, and of course, on Ebay. Sourcing takes time, but your gift of a 1950s era martini pitcher and set of vintage cocktails glasses emblazoned with jockeys and racing horses is bound to impress. And no one needs to know you purchased it all from a little old lady in Iowa for just $33 on Ebay, including shipping.

Flask Full of (Insert Spirit of Choice)

If you had a nickel for every time you thought “Gee, I wish I had a flask with me” you’d be rich. Oh no, wait – that’s just us. But really, every cocktail enthusiast should have a flask, even if it’s just for show. The gift become especially sweet if filled with a loved one’s favorite tipple (which for a LUPEC lady might be Fernet, Mezcal, Whisky, or a 60/40 mixture of St-Germain and Averna.) Flasks run the gambit in terms of design, size and price, from stainless steel, leather covered, pink crocodile, and cell phone shaped, ranging anywhere from 2 – 8 ounces in size, and available from Target to the many varied portals of the Internet. We recommend the 8-ounce Stanley “Classic” ($20), for its size, durability, lifetime warranty, and leak-proof guarantee.

If boozy gifts aren’t what you’re after but you’d like to sip some booze while you shop, stop by Grand tonight, where LUPEC will be doling out 2 fabulous (and strong) punches from 7-10 p.m.

Cin-cin, and Happy Holidays!

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

by Pink Gin

The holiday season got you down? Can’t cope with the T anymore? Still waiting for a late paycheck? Getting through a romantic break-up? Wondering what do drink after you’ve sent in your anonymous gripe?

The Boilermaker, of course.

A series of in-depth interviews with John Gertsen of Drink yielded the following:

“I believe that all of the earliest saloon drinking was merely some strong whiskey and good ale. It makes perfect sense to me that someone eventually put the two together, kinda like those old Reese’s Peanut Butter Cup commercials. One thing that is most certain is that many unions, including the Brotherhood of Boiler Makers and Iron Shipbuilders, met frequently in Saloons. According to turn-of-the-century sociologist, Royal Melendy, ‘The Hotels… do not want the man with the soiled clothes and the calloused hands in their rooms, They are forced to meet in the saloons, or in rooms above’. As a saloon-keeper, I find the boilermaker to be an effective drink for all classes, including those with clean clothes and smooth hands. We offer Old Overholt Rye and a Reading Premium Beer as our house boilermaker.”

Well, when I’m at his saloon doing my research on boilermakers I prefer the Old Overholt with a Turbodog. Nevertheless, with kind regards to Mr. Gertsen and the resident beer experts on the next page and everybody else with an opinion, we’d like to nominate this combination as a boilermaker worthy of the Dig and any of your darkest moments:

1 40 oz Haffenreffer Private Stock Malt Liquor
1 “generous” shot Old Overholt Rye

Sure you can drop that shot into the beer glass if you like; we prefer the beer as a chaser.

It’s all-American, it’s even old Boston (as the remaining ‘Fenreffer’ stack at the brewery complex in JP proudly attests), and it will cure what ails you.

Check out these sites for more opinions or add your own below!






Old Overholt Page on Wikipedia


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We’ve got some great events ahead this month – St-Germain Industry Night at the Franklin Southie, another great boozy shopping event at Grand, and a guest bartending appearance at Bar Manderley, the clandestine watering hole within Punchdrunk/A.R.T.’s production of Sleep No More, with discounted tickets for friends and fans of LUPEC Boston!

St-Germain Industry Night at the Franklin Southie – TONIGHT

Drinkboston founder and LUPEC member emeritus Lauren Clark (a.k.a. Barbara West) teams up with Kate Palmer (aka Saucy Sureau) of St. Germain Elderflower Liqueur and Franklin bev manager/bartender Joy Richard (a.k.a. Bourbon Belle) to present St. Germain Industry Night!

For bar and restaurant workers and non-industry folk alike, featuring $6 St. Germain cocktails starting at 8 p.m., $1 Island Creek oysters at 9 p.m., and festivities last ’til closing time at 2 a.m.

All are welcome – we hope to see you there!

Franklin Southie
152 Dorchester Ave., South Boston

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Shift Your Shopping at GRAND

Next Tuesday, December 15, LUPEC will join Somerville Local First for the “Casual Santa” installment in their ongoing Shift Your Shopping series at GRAND. With cocoa and cider available for the kids from 4 – 7 p.m. and grown-up libations compliments of LUPEC from 7 – 10 p.m., this is a holiday shopping extravaganza you won’t want to miss.

LUPEC will serve two fabulous (and strong) punches with special thanks to Preiss Imports, St-Germain Liqueur and Great Estates Wine. Sip, shop, and support local business. We hope to see you there!

GRAND (the Store)
374 Somerville Ave
Union Square, Somerville, MA

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LUPEC Boston Guest Stars at Sleep No More’s Manderley Bar

On Wednesday, December 16, LUPEC Boston will join La Morra behind the stick at Manderley Bar inside the Sleep No More production at The Old Lincoln School in Brookline. Friends and fans of LUPEC are invited to attend the show at a special discounted rate – provided they know the secret password – on Wednesday, December 16 at 7 p.m.

The Old Lincoln School in Brookline has been exquisitely transformed into an installation of cinematic scenes that evoke the world of Macbeth, told through the lens of a Hitchcock thriller. You, the audience, have the freedom to roam the environment and experience a sensory journey as you choose what to watch and where to go.

Manderley Bar is the 30’s-era Jazz Club that anchors the theatrical installation. LUPEC Boston will be on hand, mixing up of-the-era cocktails as guests enjoy the musical stylings of the fabulous Annie Darcy Band.

All friends and fans of LUPEC Boston can receive discounted tickets to the event. Send an email to jen@lamorra.com with “WHAT’S THE PASSWORD” in the subject line.

It wouldn’t be LUPEC if we didn’t encourage period dress. Come one, come all, and come dressed to the nines – this is a theatrical experience you won’t want to miss!

Sleep No More
Old Lincoln School
194 Boylston Street, Brookline
Email jen@lamorra.com with WHAT’S THE PASSWORD in the subject line.
Period dress is encouraged – come dressed to impress.

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by Pink Lady

Raise a glass today – because  you can! On this day in 1933 the 21st Amendment was ratified in Utah,  the final state needed to repeal Prohibition by a three quarters majority, restoring the American right to manufacture, sell, and transport alcohol. To learn more about Prohibition, why it became enacted in the first place in 1919 and enforced the following year, how it increased rather than deterred our nation’s desire for drink, and the ripple effects we still feel today, check out repealday.org.

As you raise a glass, you can also check out this story from the LUPEC archives on Speakeasy owner, Texas Guinan, originally printed in the Weekly Dig last December.

by Pink Lady

If there is any time to channel your inner flapper, it is this Friday: the 75th anniversary of Prohibition’s repeal. This week, the ladies of LUPEC raise a glass to those who kept the party going during those dry years, like the legendary Texas Guinan.

Texas (née Mary Louise Cecilia) Guinan got her start on Broadway and then moved to Hollywood, where she starred in silent films. She played the first movie cowgirl in her debut, The Wildcat, and enjoyed several years as Hollywood’s “Queen of the West” before returning to New York in 1922.

Soon Guinan was turning a fine profit selling illegal hooch at speakeasies like the El Fey Club, which she opened with gangster Larry Fay. She went on to open her own 300 Club, where she famously greeted guests with, “Hello, Suckers! Come on in and leave your wallet on the bar.” Booze, beautiful hostesses and chorus girls distracted clientele from the high-priced cocktails.

Guinan’s joints were frequently raided by feds, but she never owned up to selling alcohol, innocently declaring, “A man could get hurt falling off a bar stool!” Re-opening after raids, she would sometimes wear a necklace of gold padlocks to show the cops there were no hard feelings. When one club was padlocked, she simply opened a new one.

Guinan died on November 5, 1933, just a month before the end of America’s 13-year dry spell. The New York Times reported a crowd of “something like 10,000 to 12,000 persons” paid respects at her wake. We’ll pay ours by toasting the late, great Tex with one of these.



2 parts Bacardi rum

2 parts dry gin

1 part Cointreau

1 part lemon juice

Shake well and strain into a chilled cocktail glass.


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