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Raise a glass to your right to drink!

On December 5, 1933 the 21st Amendment was ratified ending thirteen long, dry years of Prohibition. “Hallelujah!” cried the nation.

The ladies of LUPEC will celebrate by turning out a party in our signature style: with full flapper dress, cheap punches, snacks, and cocktailing for a cause!

We’ll be announcing the secret location for the party on the real-time anniversary of Prohibition’s Repeal at 5:33 pm so stay tuned for another post from us then.

We’ll also announce the secret password to earn you $2 charity punch!

For now, another clue on locale from LUPEC pal Elizabeth Powell of the recently opened Descent:

In homage to the date when we regained the right
To enjoy a warm draught on a cold winter’s night
We celebrate dark minty bitters flowing forth
Bowls of brews enjoyed thenceforth
Porcine arrives a seasonal oblation
A perfect foil for an evening’s libation Best I could do before leaving for work.

Details will be revealed via Twitter, Facebook, this newsletter, and good ol’ word of mouth (a.k.a. text a LUPEC member.)

What to expect:
*LUPEC girls in flapper gear
*$4 cups of punch!
*$2 charity punch – only available to those who know the super secret password (announced at 5:33 p.m. on Repeal Day, Dec 5th)
*Great drinks made with Bluecoat Gin, St-Germain & Pierre Ferrand
*Polaroid photo project, all proceeds go to charity
*Hip flasks, flapper gear, and tails welcome!

Hope to see you tonight!

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by Pink Lady
Raise a glass to your right to drink!

On December 5, 1933 the 21st Amendment was ratified ending thirteen long, dry years of Prohibition. “Hallelujah!” cried the nation.

This Monday, the ladies of LUPEC will celebrate by turning out a party in our signature style: with full flapper dress, cheap punches, snacks, and cocktailing for a cause!

Because what else do you have to do on Monday besides drink cheap cocktails for charity?

In keeping with the Speakeasy theme of the era, the location of the party won’t be officially announced until later this weekend. But here’s a riddle of a hint:

You’ll find all that you need at this watering hole,
From a dram to a Collins to drinks by the bowl.
Black nectar from the tap is always divine
Or go whole hog if you’re a fan of swine!

Details will be revealed via Twitter, Facebook, this newsletter, and good ol’ word of mouth (a.k.a. text a LUPEC member.)

What to expect:
*LUPEC girls in flapper gear channeling Texas Guinan and saying things like “Hello suckers, come on in & leave your wallet on the bar!”
*$4 cups of punch!
*$2 charity punch – only available to those who know the super secret password (announced on Repeal Day, Dec 5th)
*Great drinks made with Bluecoat Gin, St-Germain & Pierre Ferrand
*Polaroid photo project, all proceeds go to charity
*Hip flasks, flapper gear, and tails welcome!

Follow us on TwitterFollow us on Twitter for details!
Like us on FacebookFan us here for details!

 

Hope to see you there!

THANKSGIVING COCKTAILS

DIG BOSTON  November 17, 2011

At heart, we Americans are a culture are prone to excess, especially when it comes to eating and drinking on Thanksgiving. Borrowing a page from cultured old Europe, we’d like to share one of our secrets for eating and drinking for hours on end:

a lovely little spirit category known as digestifs.

As the name implies digestifs are consumed post-dinner to help the diner, you now, digest. Often rife with herbs and spices believed to have stomach-settling properties, these tend to be higher in alcohol than their antecedent, the aperitif. Modern bartenders use them to add flavor to cocktails, though digestifs are traditionally served straight or on the rocks.

Any cocktail nerd worth his rye knows of Fernet, the cocktail bartender’s shot of choice. How this became so among the cocktail glitterati remains a mystery, but it most certainly has arrived. Earlier this month the brand toured the Boston-area in a tricked out VW Fernet bus. And you shouldn’t be shocked to find some of our favorite local bartenders astride a baby blue Fernet cruiser.

WANT.

Huzzah for clever marketing.

The American anomaly of Fernet shots aside, this amaro, or bitter, is consumed in Italy after dinner to help digest. Like most liqueurs it has a secretive recipe, containing dozens of different herbs including saffron, aloe, gentian root, chamomile, myrrh, and so many more. The flavor: bitter like a boxing glove to the head, and a little minty.

Nothing could be so effective at pushing all that turkey down your gullet.

Nipping Fernet at key points throughout your meal is a surefire way to keep you eating for hours on end, but for the bitter tasters among us, Fernet can be a bit much. Hailing from Sicily, Averna is much sweeter than its northern cousin.

When it’s time for a post-dinner cocktail, try this creation by the amaro-minded Joy Richard, a.k.a. Bourbon Belle. When designing the bar for The Citizen, she finagled a way to have Fernet on tap. Now that’s a bitter kind of love.

AGRODOLCE VITA

1.5 oz Punt e mes
.75 Falanghina Grappa
.5 oz averna
3 dashes ango orange
Stir, strain, grapefruit

CIN-CIN!


COCKTAIL PARTY

The first annual Glovebox Fundraiser for the Arts at West End Johnnies features both specialty cocktails and a silent auction, so you’ll have something quality to sip on as you stare down potential bidders.

THE WILD PARTY

Posted in Dig Boston

As avid followers of LUPEC both here and via our social media channels (@lupecboston) know we travel far and wide for the cocktail. Once a year we pursue our love of libations at Tales of the Cocktail in New Orleans and the recently established Manhattan Cocktail Classic in New York City. More recently we’ve traveled to further reaches of the country, exotic places such as the Bay Area in California or the even more rugged Portlandia, to partake of their citywide Cocktail Week festivals. We can’t thank these cities enough for blazing the trail, yet all the while we’ve mused,

“when is Boston going to get it’s own cocktail week? New York beat us to the punch, obvi, but Portlandia?

Really?

Then, like magic, the Greater Boston Beverage Society (GBBS) formed. This not-for-profit organization has been developed to “preserve and promote Boston’s cocktail and hospitality culture and spirits history while supporting local and national beverage industry related charities.” Could there be a more noble society? And while they’re at it, the GBBS will develop The Boston Cocktail Summit, a kick-ass cocktail festival of national scale slated for October 4-6, 2012.

In the meantime, as preview for the Boston Cocktail Summit, the GBBS will throw a wild party called Shakin’ It Up on Sunday, November 13th from 5-11 p.m. at House of Blues. The event will be an intimate VIP-style gala where attendees will enjoy cocktails, hors d’oeuvres, comedy, live music and the Left Bank vs. Right Bank Bartender Competition, where Boston and Cambridge bar stars will take go head-to-head in a friendly battle to determine which side of the river is home to the Boston-area’s best bartenders. Comedian Joey Carroll, Prince Tribute Band Lovesexy, and the ever energetic Dawg and Poni Show will perform. In addition to this madness there will be all the free cocktails you can drink (uh-oh), a sick silent auction and delicious hors d’ouevres.

Tickets cost $40 in advance, $50 at the door and can—and should—be purchased now.

Sip on one of these as you log online immediately to buy your tickets.

BOSTON COCKTAIL

Old Mr. Boston Deluxe Bartender’s Guide (6th edition, 1946, or before; 1st ed. 1935)

Via drinkboston.com      

3/4 oz dry gin
3/4 oz apricot nectar liqueur
1/4 oz grenadine
1/4 oz lemon juice

Shake with ice and strain into cocktail glass.

CIN-CIN!

FOR MORE GREAT COCKTAIL RECIPES VISIT LUPECBOSTON.COM.

COCKTAIL PARTY

Exactly what part of “all you can drink” are you having trouble with? Get yer tickets!

SHAKIN’ IT UP

SUN 11.13.11
HOUSE OF BLUES
15 LANSDOWNE ST.
BOSTON
5PM/21+/$40 ADV
@BOSBEVSOC
LIVENATION.COM

by Kate Durgin

 

This October, Breast Cancer Awareness Month, Speed Rack launched a 10-city tour to find the fastest female bartender in America, while raising funds for breast cancer charities. The tour kicked off in Boston on October 10, 2011 at Villa Victoria Venter of the Arts.  Founded by LUPEC New York’s Ivy Mix and Lynette Marrero the National Competition “Speed Rack” featured top female bartenders form Boston in a head to head challenge based on time and accuracy.

Our beloveded bartenders Kelly Unda (Harvest, and Forum) faced Sabrina Kershaw (The Citizen, Noir) in the final round with Kershaw taking the win!  However, this did not happen without a battle from our Boston Competitors…

Joy Richard, The Citizen
Nicole Lebedevitch, Eastern Standard
Trina Sturm, Trina’s Starlight lounge
Bryn Tattan, Drink
Naomi Levy, Eastern Standard
California Gold, Drink
Jenn Lampman, Tremont 647
Janelle Poirier, Alibi Bar, and the Lounge Liberty Hotel
Joy Flanagan, Armsby Abbey
Candace Smith, Grill 23
Anakarina Gende, Green Street
Josey Packard, Drink
Lindsey Smith Mistral and Gypsy Bar
Kevyn Ashton, Russell House Tavern
Stephanie Clarkson
Elizabeth Powell, Descent

Speed Rack travels to cocktail focused cities with strong LUPEC Chapters including Portland (Oct 23, 2011), Los Angeles (Nov 13, 2011), and Washington DC (Dec 4, 2011). In 2012 Speed Rack will travel to San Francisco, Houston, Denver, Las Vegas, and Chicago, all with the goal of raising $75,000 before the ultimate Miss Speed Rack is crowned in May 2012 at the national finals in NYC.

Special thanks for small bites from The Citizen, The Franklin Cafe, The Franklin Southie, Toro, Coppa, Meyers + Chang and Trina’s Starlite Lounge. As well as Judges, Misty Kalkofen, mixologist-extraordinaire from Drink and president of the Boston chapter of LUPEC, Jackson Cannon of Eastern Standard and Island Creek Oyster Bar, Liza Weisstuch a spirits and cocktail journalist and Christopher Myers, co-owner of Radius, Via Matta and Myers+Chang. Emcee Chris Patino was a riot, as always, and the “Rack Boys” – well, we couldn’t have done it with out you!

Good luck Sabrina! Boston will be cheering for you in May!!!

Additional information can be found on the Speed Rack website http://www.speed-rack.com, on Facebook http://www.facebook/speedrackinfo and on twitter @speed-rack. To compete please contact ivy@speed-rack.com or lynnette@speed-rack.com. Tickets for upcoming editions can be purchased at http://www.speedrack.eventbrite.com.

*Participating Sponsors for 2011 events:

Absolut
Barritt’s Ginger Beer
Becherovka
Beefeater Gin
Benedictine
Brugal
Chambord
Cocktail Kingdom
Cointreau
Famous Grouse
Fever-Tree Tonic
Harpoon Beer (Boston only)
Herradura
Jameson
Kahlua
Korbel
Perfect Purée
Pernod
Pierre Ferrand (Boston and Portland)
Plymouth Gin
Rhum Clement
Rhum JM
St. Germain
Woodford Reserve
 

Speed Rack!*

*Recent ruminations from LUPEC Boston as published in the Weekly Dig.

by Pink Lady

Who doesn’t love a good race? When it comes to cocktails we couldn’t be happier to discover a bartender who can mix us up a drink cocktail super swiftly. So we are thrilled to announce the next Monday, Speed Rack will be coming to Boston.

Invented by our New York sisters Ivy Mix and Lynnette Marrero, Speed Rack is a national cocktail competition that features top female bartenders in key cocktail markets and puts them head to head in timed challenges as part of a 10-city tour to find the fastest female bartender in America while raising funds for breast cancer charities.

The inaugural Speed Rack competition was held in New York City in May by the local chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) and raised $3,500. (To see how the girls smoked it and for a taste of what’s to come in Boston, visit http://www.speed-rack.com/.)

Speed Rack Boston will be held Monday, October 10, 2011 at Villa Victoria Center for the Arts (www.villavictoriaarts.org). During the competition small bites from The Citizen, The Franklin Café, The Franklin Southie, Toro, Coppa, Myers and Chang, and Trina’s Starlite Lounge will be served as guest judges Jackson Cannon, of Eastern Standard and Island Creek Oyster Bar, and Misty Kalkofen of Drink and LUPEC Boston President critique the drinks. Ticket price is $20 for this event and includes all food and beverage. You can buy online at http://www.speedrack.eventbrite.com  or pay $20 at the door day of. OR, you can order a ticket, a Speed Rack tee-shirt and a Speed Rack Coozie all for just $35. Win, win, win. All proceeds will benefit breast cancer charities.

Ready, set, go! We hope to see you there. In the interim, mix up one of these at home. Time yourself to see how you would stack up.

SPEED

Invented by Laurie Ross

1/3 brandy

1/3 apricot brandy

1/6 orange juice

1/6 lemon juice

Shake ingredients with ice in a cocktail shaker. Strain into a chilled vintage cocktail glass. Garnish with an orange peel.

 

The Bloody Mary Story*

*Recent ruminations from LUPEC Boston, as originally published in The Weekly Dig.

by Pink Lady

We’ll bet you a round that the question of how this morning tipple got its eerie name has crossed your mind at least once. Barman Fernand “Pete” Petiot is credited with inventing this cocktail in 1921 at Harry’s American Bar in Paris.

The drink was an exciting blend of two then-new products: vodka, which had recently arrived in France via refugees from Russia, and canned tomato juice, an unsurprisingly American invention fresh off the boats from the States after World War I.

According to one theory, the drink’s haunting name makes reference to Mary Queen of Scots via a lonely regular often found drinking alone at Petiot’s bar. Sipping in solitude for long, lonely hours as she awaited her beloved, she reminded barguests of an imprisoned Queen Mary, who was also known by the sobriquet Bloody Mary.

In 1936 the Astor family coaxed Petiot to move to New York to become head barman at the St Regis Hotel’s King Cole Bar, where his drink evolved further. Vodka was not yet available stateside and the St Regis’s swanky management wanted to lose the gruesome name. The new gin-based version was given the tamer-sounding name Red Snapper and earned a spot on hotel’s cocktail list. The cunning marketers at Smirnoff saw opportunity in the Bloody Mary while trying to penetrate the market with vodka in the 1950s.

They brought the original Bloody Mary back to its roots, making it a lynchpin of their legendary campaign to introduce vodka to the American marketplace. And it worked: Vodka holds forth on drink lists today, with modern brunchers asking for call-brand Bloody Mary’s by name.

But the original Bloody Mary recipe was quite simple. As such, the drink lends itself to delicious invention, and is a great template to play with until you’ve got your preferred recipe just right. As Imbibe! author David Wondrich says, “the small, idiomatic differences … are the mixographer’s delight!” Add celery salt, horseradish, and who knows what else.

BLOODY MARY

1.5 oz vodka
2 dashes Worcestershire
4 dashes Tabasco
pinch of salt and pepper
.25 oz fresh lemon juice
4 oz tomato juice

Build in a mixing glass. Roll back and forth in a tin. Strain into an ice filled glass.

CIN-CIN!