Posts Tagged ‘Bud Light Lime’

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

by Pink Lady

“Mixologist”: it’s a term we hear bandied about quite often these days in the height of the Cocktail Renaissance, usually as reference to a cadre of bartenders that are exceptional at their job. But what does it mean, exactly? And how is a mixologist appreciably different from a regular bartender?

The term “mixologist” dates to a period described by David Wondrich in Imbibe as “The Baroque Age” when the role of the bartender and the beverages served across the mahogany evolved into sophisticated tipples. Good, fresh New England ice became widely available no matter how hot the season. American tipplers, with their rugged individualistic spirits, grew keen on individual cocktails mixed to order rather than the communal cup that was the punch bowl. As beverages and tastes evolved, so did the skill set of the man behind the pine and his palette of flavors: fancy syrups, bitters, and liqueurs from across the pond began to flow into the glass along with liquor, with elaborate fruit garnishes to topping them off.

“Mixologist” first appears in 1856 as a tongue-in-cheek reference to this new breed of bartender in a humor piece penned by Charles G. Leland for the Knickerbocker Magazine. The narrator describes a sporting man’s reference to the bartender as “a ‘mixologist of tipulars’ and ‘tipular fixings’”. Before long the term evolved into sincere definition describing a bartender, as The Washington Post put it, who was “especially proficient at putting odds and ends of firewater together.’”

Nowadays the term is used to describe pretty much the same thing, but we LUPEC ladies feel that all too often it becomes a harbinger of pretense. There are many, many breeds of fine bartender out there and so much more to the job than concocting showy cocktails with esoteric ingredients. As summer slowly retreats, we suggest you raise a glass to all who’ve chosen this profession and their continued commitment to keeping us pleasantly buzzed in a myriad of ways with an Imperial Royale. It’s a delightfully refreshing sip, perfect for the beach or porch, and so profound it took not one but two mixologists to concoct.


by the Mixology Twins

1.5 oz St-Germain

1 can/bottle Bud Light Lime

Combine ingredients in a pint glass with ice. Stir twice gently to combine. Garnish with one market fresh raspberry.


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*Recent ruminations from the ladies of LUPEC, originally published in the Weekly Dig.

by Pink Lady

Look at you, you savvy cocktailian. We are so proud to see so many Bostonian drinkers belly up to the bar, empowered by knowledge they’ve culled from books and websites about the history of the drink. What a joy to banter about bitters with guests rather than guide them through our “martini” list looking for the perfect vodka cocktail.

As you get more and more cocktail savvy it’s important to remember manners and etiquette as you order. Remember, the line between educated ordering and pretension can be paper-thin. Here are a few tips to keep in mind while on the boozing trail:

1. Order politely and with humility. Bar managers work hard to cultivate cocktail lists that blend interesting classics with house-developed originals. The former may have been sourced from the pages of old cocktail tomes, vintage marketing leaflets, their favorite bar in Burma, or God knows where. The latter could be made with house-made syrups, bitters, or other ingredients which you won’t find on every bar. If you try a drink that really knocks your socks off, do yourself a favor and learn the recipe so you can order it precisely when out at another bar. Teach a man to fish versus give a man a fish and all that.

2. When ordering an off the menu special, be precise and patient. If you know your drink is simply a variation on a recipe the barkeep may already know, consider ordering it in the most obvious terms and revealing its special name after its in the glass. You could order “A Margarita, San Francisco style,” potentially confusing your bartender.  Or, you could tell your busy barkeep that you’d like your Margarita with agave syrup in place of other sweetener. What would you rather hear while trying to push drinks out quickly at a crowded bar?

3. If ordering bartender’s choice, you’re ordering bartender’s choice. You’ve made your choice to not decide on a drink. If it’s not exactly what you wanted after the first few sips, remember whose idea it was to roll the dice. A good bartender will surely be happy to make you something else if you’re less than thrilled with your cocktail. But having him or her make several drinks in a row when you originally indicated you trust them enough to “make whatever they want” completely defeats the purpose. Roll the dice only if you’re in the mood for mysterious adventure.

4. Tip generously. If you’re going to be a cocktailian, tip like one: twenty percent of the tab, no less. If you order “bartender’s choice…with grapefruit, Cynar, maybe some lemon but nothing too sweet,” do bear in mind the creativity comes with composing your specified drink on the fly, especially if the bar is four people deep. In any scenario, a dollar a drink is most likely not enough; in this one, it’s a huge bummer. The kindest way to thank a bartender for their generous hospitality is to show your appreciation for their hard work by tipping them well.

Nice work, cocktailian. And if you want to really endear yourself to your favorite bartender when they’re in the weeds, order one of these.


Beer: It should be your beer if choice, commonly PBR, Miller High Life, or Narangannsett in Boston. Some LUPEC members are also fans of Bud Light Lime. Don’t knock it ’til you’ve try it.

Shot: Black, green, or brown, meaning Fernet, Chartreuse, or Jameson. Or whatever else you fancy. And maybe buy one for the bartender while you’re at it.


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