*Recent ruminations from LUPEC Boston, in case you missed ‘em in the Dig.
As you read this, we’re living it up in New Orleans for the five days of boozy revelry known as Tales of the Cocktail. In addition to attending the classes, parties and tasting rooms that fill the days and nights, LUPEC Boston will team up with our New York brethren to host our very own Spirited Dinner at the Redfish Grill.
Times are tough with the current oil spill in the Gulf—several LUPEC members will take a break from the Tales action to help with relief efforts there. In light of this, we’re excited to support local restaurants during the festival.
We’re also pumped about the welcome cocktail we’ve created for this event, which combines Dubonnet Rouge, allspice dram and Combier L’Original (the original triple sec), with sparkling wine. Never before available in the US, Combier has just been released in Boston and is coming to a bar/liquor store near you soon.
Distilled in the heart of France’s Loire Valley, Combier is made from hand-selected orange peels sourced from Haiti, sugar beets from Normandy and a proprietary blend of ingredients from the Loire Valley. The Combier family developed their recipe in 1834. The liqueur is made in a triple distillation process (hence “triple sec”) where ingredients are distilled three times in the same copper pot stills first used by the Combier family. The taste is more natural, versatile and stable than the sugar- and water-based concoctions that pass for triple sec today.
With the Anacaona Aperitif, ingredients from France, Haiti and the Caribbean mingle in the glass. We’ve named the drink for Queen Anacaona, one of the earliest Taino leaders to fight off Spanish conquest of Haiti in the late 15th century. She resisted in vain but is revered to this day as one of the nation’s founders.
Drink with us vicariously by mixing up one of these tonight!
1 oz Dubonnet Rouge
.75 oz Combier L’Original
1 barspoon St. Elizabeth’s Allspice Dram
3 dashes angostura orange bitters
brut champagne or sparkling wine
Stir ingredients with ice and strain into an aperitif glass. Top with 2 oz brut sparkling wine.
For garnish, squeeze an orange peel over the drink to release the oil, rub rim of glass, then
TALES OF THE COCKTAIL IS JULY 21ST-25TH IN NEW ORLEANS. TO KEEP UP WITH LUPEC’S SHENANIGANS IN REAL TIME, FOLLOW US ON TWITTER @LUPECBOSTON.