Posts Tagged ‘Boozing in Boston: From the Sons of Liberty to the Ladies of LUPEC’

by Hanky Panky

Thanks to all of you who came out to the Museum of the American Cocktail on October 4th to join me as we took a look at Boozing in Boston: From the Sons of Liberty to the Ladies of LUPEC.  As promised (albeit a bit later than planned) here are the recipes for all of the cocktails as well as a short bibliography of some of the books I referenced.

If you have further questions, please feel free to comment below and I’ll get back to you tout de suite.


8 oz Rum
8 oz Cognac
4 oz Batavia Arrack
6 oz Lemon Juice
.5 cup Demerara Sugar
Zest of 4 lemons
3 tsp Black tea
8 oz Hot Water

Steep black tea in hot water.
While tea is steeping, muddle lemon zest with sugar in punch bowl.
Add arrack and ignite with long wooden match.
Strain tea into bowl to extinguish flame.
Add block of ice, spirits, and lemon juice to bowl.
Allow to “steep” for 10-15 minutes.
Ladle into pre chilled punch cups.
Garnish with freshly grated nutmeg.


The house cocktail at Drink, the Fort Point pays homage to the long standing tradition of creating Manhattan variants and naming them after one’s neighborhood.  Here we throw our hat into the ring.

2 oz Old Overholt
.5 oz Punt e Mes
.25 oz Benedictine

Place all ingredients in a chilled pint glass with ice.  Stir.  Strain into a chilled cocktail glass and garnish with a Luxardo Maraschino cherry.


Joe’s Fashion is named after the filly that Joseph Laird Sr rode in the 1840’s.  Widely hailed as one of the greatest filly racers and top money winners of all time, Fashion’s abililties and winnings made it possible for the Laird’s to move their distillery to Scobeyville NJ.

1 oz Applejack
1 oz Beefeater
.5 oz Punt e Mes
.5 oz Lemon
.5 oz Five Spice Simple*

Combine all ingredients in a mixing tin with ice.  Shake.  Strain into a chilled cocktail glass.

*Five Spice Simple Syrup:
1 tsp Szechuan peppercorns
1 tsp fennel seeds
1 tsp broken cinnamon sticks
1 tsp whole cloves
2 star anise
1 cup water
2 cups sugar

Bring the water and the spices to a simmer. Add the
sugar. Stir until the sugar is dissolved and bring
mixture back to a boil. Remove from heat and allow to
cool. Strain.


Created by the ladies of LUPEC Boston for a fund raising event, the Irma La Douce is named after the movie of the same name starring Shirley MacLaine as a Parisian prostitute who is known for her bright green stockings.

1.5 oz Hendricks
.5 oz Green Chartreuse
.5 oz White Grapefruit Juice
.5 oz Lemon Juice
.25 oz Simple Syrup
Muddled Cucumber

Muddle cucumber in the bottom of a mixing glass.  Add all other ingredients and ice.  Shake and strain through a tea strainer into a chilled cocktail glass.


Created for the St Germain cocktail competition two years ago, the Maximilian Affair features a double base of agave and St Germain.  I prefer this cocktail with Del Maguey mezcal, but for those looking to highlight the St Germain a blanco tequila can be used with great effect.

1 oz Del Maguey Mezcal Vida
1 oz St Germain
.5 Punt e Mes
.5 Lemon Juice

Shake all ingredients with ice.  Strain into a chilled cocktail glass.

Dark Tide: The Great Boston Molasses Flood of 1919 by Stephen Puleo

Old Boston Taverns and Tavern Clubs by Samuel Adams Drake

Historic Taverns of Boston: 370 years of Tavern History in one definitive guide by Gavin R Nathan

In Public Houses: Drink and the Revolution of Authority in Colonial Massachusetts by David W Conroy

Fire in the Grove: The Cocoanut Grove Tragedy and its Aftermath
by John C Esposito

The Cocoanut Grove Fire (NE Remembers) by Robert Allison and Stephanie Schorow

And A Bottle of Rum: A History of the New World in Ten Cocktails by Wayne Curtis

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