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*As originally published in the Weekly Dig.

by Pink Lady

August 26 marks Women’s Equality, the anniversary of passing of the 19th Amendment, granting American women the right to vote in all public elections.

This super-momentous occasion took place behind closed doors at Secretary of State Bainbridge Colby’s private residence in 1920, “without ceremony of any kind,” according to the New York Times. “Unaccompanied by the taking of movies or other pictures, despite the fact that the National Woman’s Party, or militant branch of the general suffrage movement, had been anxious to be represented by a delegation of women and to have the historic event filmed for public display and permanent record.”

The moment was 72 years in the making, the culmination of a long and ceaseless campaign by American women and their male supporters.

50 years later, congress deemed August 26 “Women’s Equality Day” during the height of the Second Wave Women’s Movement, both as a nod to women’s enfranchisement and to women’s modern efforts toward full equality. To paraphrase, the Joint Resolution was passed because “the women of the United States have been treated as second-class citizens and have not been entitled the full rights and privileges, public or private, legal or institutional, which are available to male citizens of the United States … the women of the United States have united to assure that these rights and privileges are available to all citizens equally regardless of sex.”

This August 26, we raise a glass to voting rights for women, and to the long hard road our forebroads marched to enfranchisement.

PERFECT LADY COCKTAIL
2 oz gin
1 oz peach brandy
1 oz fresh lemon juice
Egg white

Combine ingredients in a cocktail shaker without ice and shake vigorously to emulsify. Add ice and shake long and hard. Strain into a chilled cocktail glass.

CIN-CIN!

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*As originally published in the Weekly Dig.

by Pink Lady

With the long days of August upon us, the ladies of LUPEC can think of few things more enjoyable to sip than a Pimm’s Cup. Born in England and reinterpreted in New Orleans, the Pimm’s Cup is the perfect cocktail to sip on a lazy afternoon. Also, it pairs well with civilized games like croquet, cricket, and bocce.

And thanks to its low alcohol content, you still stand a chance at winning, even if kick back your first one at lunch.

Invented by oyster bar owner James Pimm in London circa-1823 (or 1840, according to some), the original Pimm’s Cup mixed gin, quinine, and a secret blend of herbs and spices. It was offered to guests as a “digestive tonic”, but most likely invented to mask the bitter flavors inherent in the gin of the day.

By 1851 the drink was in such high demand that Pimm stepped up production, expanding the Pimm’s Cup concept to include different versions based on other spirits. The next century saw the invention of six different Pimm’s Cups, ranging from whiskey to vodka as their base. Only Pimm’s No. 1 is widely available in the U.S today

The modern Pimm’s Cup is an iconic British cocktail, and the drink is to Wimbledon what Mint Juleps are to the Kentucky Derby. It also has a home stateside, as a classic New Orleans cocktail prepared with nostalgic expertise at the Napoleon House. We tried them while in NOLA for Tales; you should try them on your porch.

The Napoleon House Pimm’s Cup

Fill a tall 12 oz glass with ice. Add 1.25 ounces Pimm’s No. 1 and 3 ounces lemonade.

Top off with 7up.

Garnish with cucumber.

CIN CIN!

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*As originally published in the Weekly Dig.

by Pink Lady

Ever sip a cocktail in a cave? Residents of 17th century Philadelphia did, thanks to a very clever widow that we are happy to count among our forebroads. Continuing our celebration of historic ladies of bartending, here is the story of Alice Guest.

Alice and her husband George emigrated from England to Philadelphia in 1683, where George set up a brickworks on a less-than-desirable swath of land on the banks of the Delaware River.

When George died in 1685, Alice applied for a license to operate a tavern (as many women did) as way to support herself. The locale? The cave she occupied on the banks of the river. Alice’s dwelling indicates that she was of meager means at the time, but she was quickly able to turn her fortune around. Alice’s cave was ideally positioned to provide tavern services to the increasingly large numbers of immigrants pouring into the country by ship. She also captured the business of men employed in the sea trade: mariners, merchants, chandlers and ship carpenters.

During her first year in business Alice amassed enough money to put a bond on her business. When the city of Philadelphia moved to evict all the cave dwellers from the banks of the river, Alice was among the few exceptions to the rule. Alice could certainly have afforded to move her tavern business anywhere, but she chose to stay in her cave, most likely because she had a solid reputation there, served a regular clientele and could offer guests a unique place to sip their punch.

By the time she died in 1693, Alice had received a patent to her land, built a structure to house her tavern and erected a wharf out from her riverfront—along which she’d also constructed warehouses and a dwelling. And yes, she acquired another residence.

Here’s to Alice and her booming, cave-dwelling Philadelphia tavern!

ALICE MINE
1 oz Grand Marnier
3/4 oz gin
1/2 oz dry vermouth
1/4 oz sweet vermouth
1 dash Angostura bitters
Stir ingredients with ice. Strain into a chilled cocktail glass.
CIN-CIN!!

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*Recently featured in the Weekly Dig.

by Pinky Gonzales + Pink Lady

Count Louis Philippe Joseph de Roffignac fought alongside the British in the Battle for New Orleans, then in the 1820’s became its Mayor. Among many things, he was credited for bringing cobblestone and city lighting to the streets of the French Quarter. He escaped the guillotine and fled his native France for the swampy shores of the Ponchartrain. And like any good Frenchman, Joseph also drank his share of Cognac, which he was known to mix with seltzer, ice, and rich raspberry syrup in a tall glass.

Little did he know this early highball-of-sorts would forevermore bear his name, alongside the classics Sazerac, Ramos Fizz, and Vieux Carré. As with (what many consider to be) the first cocktail, the Sazerac, imbibers grew to swap the more readily available and popular rye whiskey for the Cognac over time. We find Cognac or Brandy still makes for the best Roffignac, while a rye Sazerac is a match made in heaven.

Sip one of these as you prep your liver for Tales of the Cocktail this July.

Cin-cin!

Roffignac Cocktail

2 ounces Cognac, Brandy, or good rye whiskey

1 ounce raspberry syrup

Soda water or seltzer

Fill a highball glass with ice. Add the first two ingredients, then top off with soda or seltzer. Swizzle and serve.

(Various raspberry syrups can be found in specialty stores, or make your own: muddle fresh raspberries with simple syrup, double-straining out the seeds.)

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*As recently published in the Weekly Dig.

by Pink Lady

In a little over a month the ladies of LUPEC Boston will be heading down to New Orleans for one of our favorite events of the year, Tales of the Cocktail. LUPEC Boston will join over 10,000 bartenders, cocktail geeks, and spirits professionals for five days of seminars, tastings, and events all in celebration of that great American invention, the Cocktail.

The ladies of LUPEC Boston will be involved in two great events at Tales of the Cocktail this summer. On Thursday, July 21 from 1pm-2:30pm we’ll team up with LUPEC broads from New York for “Ladies’ Choice: Women Behind Bars,” a seminar saluting our spirited forebroads, much as we do in this here column. From mold-breaking saloon owners to current day cocktail mavens, women have had a vital, though often overlooked, impact on the evolution of bars and cocktails. We’ll present an inspiring history of ladies like Ada Coleman, former Head Bartender of the Savoy Hotel and Helen David, who opened the Brass Rail Bar in the midst of the Great Depression.

Then, on Friday July 22 from 12:30pm-2pm, LUPEC will host “Ladies Who Lunch” as part of the Spirited Lunch series to celebrate women in the spirits industry, from bartenders to marketers to distillers. Interested women are invited to come and raise a glass as we commiserate and discuss our unique role in this male-dominated business. All cocktails will feature spirits from companies that have women at the helm; including Macchu Pisco, Ron Zacapa, Cat Daddy Moonshine, Bulleit Bourbon, Pueblo Viejo tequila and Laird’s Applejack. As with all LUPEC events, vintage creative luncheon attire (fabulous hats, gloves, vintage dress, etc.) is encouraged (but not required).

We hope those of you trekking down to NOLA can pop in to one or both of these events. If you’re Boston-bound this summer, mix up one of the cocktails we’ll be serving at our luncheon, courtesy of Meaghan Dorman, LUPEC NYC.

SLEEPYHEAD

.5 oz lime
.5 oz lemon
.75 oz ginger syrup
2 oz Laird’s Bonded Applejack

Shake ingredients with ice and strain into Collins glass. Top with soda and garnish with lime wheel and ginger candy.

CIN-CIN!

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*As recently published in the Weekly Dig

by Pink Lady

Could there be a more appropriate cocktail to sip at the dawn of summer than the Daisy, a cool and refreshing drink named for the hardy, innocent flower?

Two versions of this drink were in wide circulation by the time Prohibition rolled around in 1919. The early version appears in the 1876 edition of Jerry Thomas’ The Bon Vivant’s Companion, and is made with spirit (brandy, whisky, gin, rum) lemon, gum syrup, orange cordial and finished with a splash of soda. As cocktail historian David Wondrich chronicles in his book Imbibe, over time that drink evolved into “something of a dude’s drink, a little bit of fanciness em-pinkened with grenadine … and tricked out with fruit.”

Shortly after Prohibition ended recipes for a “Tequila Daisy” started popping up from Mexico to New York State. The drink may have been the earliest incarnation of a popular modern cocktail whose name translates to “Daisy” in Spanish: the Margarita.

The “dude’s drink” is what we suggest sippin’ with gin this month, but please note: all incarnations of the Daisy are delicious. Sip any one you like while soaking up the sun on a patio, stoop, or porch as you toast to summer finally arriving.

GIN DAISY
Recipe from GOOD SPIRITS by A.J. Rathbun

1.5 oz gin
.5 oz lemon
.25 oz simple syrup
.25 oz grenadine
Club soda

Fill a highball glass with crushed ice. Add gin, lemon, simple and grenadine and stir twice. Top off with soda water. Garnish with a sprig of fresh mint and orange slice.

CIN-CIN!

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*As recently published in Weekly Dig.

by Pink Lady

We LUPEC ladies consider ourselves classy broads, and in our opinion, that includes being able to hang in a dive bar. As egalitarian imbibers, we believe that there is a time and place for every sort of cocktail and every sort of bar/bartender. Sometimes there’s just nothing better than a beer and a shot, knocked back as far away as you can get from a cocktail den.

That’s why we’re thrilled to give a shout out to local cocktail writer Luke O’Neil whose new book Boston’s Best Dive Bars: Drinking and Diving in Beantown debuted this spring. The book highlights 90 of Boston’s finest and we are sure it will become essential reading material for visitors looking to tie one on the cozy corner of a favored local dive.

Haven’t you ever wished for such a tome? We certainly have. Luck has led us to some amazing divey watering holes while traveling, such as Max’s Club Deuce in Miami, Zeitgeist in San Francisco, or Von’s in New Orleans. But what’s a lonely traveler to do without the recommendations of wizened locals? Beers & shots of Jamo just aren’t the same when swilled at the bar at Holiday Inn.

O’Neil’s modern classic is a nostalgic nod to the long gone days when dive bars were the only bars in Boston, the backbone of the city’s drinking culture, emblematic of our image in the country at large. We may have classed things up in the past decade, but we shall never forget our humble roots. We salute them—and Luke—with an old B-Side favorite.

WINDSOR HIGH LOW
Jack Daniels neat with a baby Bud can.
Serve with the can perched atop the rocks glass.

CIN-CIN!

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