*Recent ruminations from the ladies of LUPEC, as originally published in the Weekly Dig.
by Pink Lady
In a few short weeks several of the ladies of LUPEC Boston will take Manhattan by storm at the Second Annual Manhattan Cocktail Classic. Part festival, part fête, part conference, part cocktail party – the Manhattan Cocktail Classic (MCC) is an annual celebration of the myriad points of intersection between cocktails and culture.
From May 13-17, thousands of bartenders, brand ambassadors, cocktail lovers and nerds will convene in New York to learn and party. The MCC features over one hundred events two of which are fantastic seminars offered by ladies of LUPEC.
On Saturday, May 14 at 7 p.m. LUPEC Boston will team up with Holistic Health Coach Kendra Strasberg of Crave Health to offer Beyond the Hangover Cure, a seminar on what to eat, drink, and do to combat your boozy lifestyle. Studies have shown that simply going to bed later than 10 p.m. each night takes a serious toll on the liver. What does that mean for the bartender, whose shift ends 2, 4, even 6 hours after optimal bedtime has come and gone? Between 12-hour shifts greasy, carby staff meals and copious consumption of alcohol, the odds seem stacked against the bartender who seeks a balanced, healthy life. We’ll discuss how to find balance through nutrition and movement, despite drinking four cocktails (or more) a night, while drinking healthy cocktails. Yes, they exist.
On Tuesday, May 17 at 2:30 p.m., LUPEC will bring the Science of Taste Through Cocktails, a seminar originally presented here in Boston with the Science Club for Girls, to the Big Apple. Why does Campari taste delicious to some and make others gag? How can a sweet liqueur taste divine to one palate and cloying to another? Taste is very personal and the way people experience it seems a bit magic but can be decoded through science. We’ll explore the scientific aspects of taste and flavor through cocktails from LUPEC Boston, NYC, and Seattle representing the 5 facets of taste (sweet, sour, salty, bitter and umami.) Don Katz, a Professor specializing in Chemosensation from Brandeis, will speak about the science of taste and flavor, and Chemist Graham Wright will explain how these concepts are applied in the glass.
Sound interesting? Manhattan is just a short train/Megabus ride away. Mix up a Punch Fantastique at home as you ponder making the trip.
LE PUNCH FANTASTIQUE
1oz club soda
4 sugar cubes
1/2 oz Carpano Antica vermouth
1/2 oz lemon Juice
1/2 oz Cherry Heering
1/4 oz Fresh ginger syrup (pressed ginger juice 1:1 sugar)
2oz Hine cognac VSOP
1/4 oz all spice dram
2 dash Angostura bitters
In a mixing glass dissolve the sugar cubes in 10z club soda. Add all ingredients except Champagne. Stir with ice to bring to temp. Strain into a highball over ice and add Champagne.