Posts Tagged ‘fresh lime juice’

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

by Pink Lady

Though most of us have been out of school for a while now, it’s hard not to feel all back-to-school-y when September rolls around here in Boston. As the seasonal bounty turns from summer fruits to apples, so does our hankering for a bit of the sweet stuff … such as delicious and delightful applejack.

Applejack, America’s oldest distilled spirit, is an apple brandy that first became popular during colonial times, with Laird’s & Company as the first commercial producers. William Laird was a Scotch-maker in his native Scotland before crossing the pond in 1698 to settle in Monmouth County, New Jersey. Apples were abundantly available in the region, so he used them to keep making hooch.

In the 1760s Robert Laird served under General George Washington in the Revolutionary Army, which he kept supplied with the “cyder spirits”. General Washington even borrowed the Laird’s family recipe to try his own hand at the distilling.

Aside from the “apple” part, Laird’s Applejack has little in common with other “apple products” in the marketplace, such as apple schnapps and (yech) Pucker, and drinks like whiskey with an apple-y finish. Modern Laird’s Applejack is also considerably different from the colonial stuff, blending real apple brandy with neutral grain spirits to smooth and reduce the alcohol content for our delicate modern palates.

Applejack is as American as apple pie and happens to be helmed by a very cool LUPEC-loving lady, Lisa Laird Dunn. She’s the 9th generation Laird to head up the company. We’ll drink to that!



.75 oz fresh lime juice

1.5 oz applejack

.5 oz sweet vermouth

Shake in iced cocktail shaker; strain into a chilled cocktail glass. Take that, Sour Apple-tini!



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by Pink Lady

Who doesn’t love a good head-to-head battle, especially when it comes to cocktails? This spring the Woodward at Ames will resurrect Cocktail Wars, one of our favorite industry events, back again after a long, cold winter’s break.

Cocktail Wars is an Iron Chef-style bartending competition that will take place every Sunday from now until May 15. Two of Boston’s best mixologists will go head-to-head to create the best cocktail using a series of secret ingredients (typically a spirit, a fruit, an herb, or a vegetable) in the allotted time. The creations will then be judged by some of Boston’s biggest industry experts (which on one magical upcoming Sunday will include a LUPEC lady).

Thirty-two bartenders from Boston’s different neighborhoods will compete during this seven-week tournament for an amazing grand prize: a weekend in New York including roundtrip airfare, swanky hotel accommodations at one of the Morgan’s Hotel Group properties and some cold, hard cash. The stakes are high for these bar stars. For the rest of us, the event means a killer party featuring snacks, a DJ and inexpensive cocktails with some of our favorite beverage industry folks.

Next up on the docket: Asher Karnes – KO Prime (Beacon Hill)
Domingo Barreras – Market at W Hotel (Theatre District)
Chris Majka – The Citizen (Worchester)
Mark Vandeusen – Tico (Back Bay)

Loryn Taplin – Coppa (South End)
Eric Smith – Mezcal Cantina (Worchester)
Jon Parsons – Sam’s at Louis Boston (Waterfront)
Don Wahl – Deuxave (Back Bay)

And mix up one of these, created by New York’s John Pomeroy when the US Bartender’s Guild of New York went head-to-head with Boston as you wait with baited breath.

by John S. Pomeroy, Jr.

1 oz dry gin
1 oz Galliano L’Autentico
1 oz Maraschino liqueur
1 oz fresh lime juice
Fresh basil

Combine ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a flamed lime disc.

[Cocktail Wars. Sundays at Woodward at Ames. 1 Court St., Boston. 617.979.8200. 5:30pm/21+/free. woodwardatames.com]


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

by Pink Lady

As local temperatures begin to take a nosedive most of us New Englanders hunker down with hot cocktails and curmudgeonly grumblings. A recent trip to Mexico to learn about tequila gave this LUPEC lady a respite from the oncoming bitterness, introducing me the joys of a simple, refreshing cocktail called La Paloma. If you find yourself sick of sipping Hot Toddies and Perfect Manhattans in the coming weeks we suggest you change it up with a La Paloma.

The drink was invented in the tiny town of Tequila in Jalisco, which sleepily charms with cobblestone streets and distilleries nestled between unassuming houses and shops without signs. The cocktail was created at La Capilla, the oldest bar in town, by Don Javier Delgado Corona, grandson of the bar’s original owner. It’s essentially a tequila highball made with fresh lime, Squirt or whatever grapefruit soda you prefer (or fresh grapefruit and soda if you wanna get all fancy), served with a salted rim. It’s simple, refreshing, and far more popular locally than a Margarita.

Don Javier held forth at a corner table as our group of boisterous bartending gringos blew up La Capilla on a hot Tuesday afternoon in November. At one end of the bar a mustachioed barman cut fresh avocados and squeezed lime into a wooden bowl, prepping fresh, chunky guacamole. At another, a kid no older than 17 and a middle school aged barback poured drinks, squeezing fresh lime into highballs for our Palomas and Batangas and shot after shot of tequila. A roving band arrived shortly and our group of motley gringos were up and dancing in no time.

As anyone who’s visited Tequila knows all that distillery touring and taco eating will make you thirsty. The dancing and Palomas in turn made us hungry for more tacos. It’s a vicious, delicious cycle, and one we highly recommend to cure your pre-Thanksgiving November blues. If time and money can’t afford you a trip to Jalisco, recreate the experience at home with one of these.


2 oz reposado tequila (Fortaleza if you can get your hands on a bottle!)

.5 oz fresh lime juice

Grapefruit soda (Squirt, Jarrito’s, or fresh grapefruit juice & soda water)


Combine tequila and lime juice in a highball or Collins glass rimmed with salt. Add ice and top with grapefruit soda.


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

by Pink Lady

As regular readers of our column know, LUPEC ladies tend to defy general stereotypes about what women “should” drink. Flirtini? Umm…thanks, but we’d rather have a Sazerac. Girly drinks to us aren’t necessarily sticky sweet pink concoctions, and strong and stirred cocktails should not be reserved just for manly men. But putting the gender-bendy stuff aside, is there actual rhyme or reason to why we taste what we taste?

Yes, actually, there is and that’s exactly what we’ll be exploring next week at a Science of Taste Through Cocktails seminar at Eastern Standard. LUPEC has united a team of nerdy cocktail types with their scientific counterparts to explore taste through our favorite medium: alcoholic beverages. And it’s all for a good cause – proceeds from the ticket sales will benefit local non-profit Science Club for Girls.

The seminar will explore the scientific aspects of taste and flavor through cocktails. We’ll explore the five facets of taste (sweet, sour, salty, bitter and umami) through five unique cocktails cultivated by five Boston bartenders, featuring Nicole Lebedevitch from Eastern Standard, Augusto Lino from Upstairs on the Square, Carrie Cole from Craigie on Main, Joy Richard from the Franklin/the Citizen, and Emily Stanley from Bols (formerly of Green Street, Trina’s Starlite Lounge, and Deep Ellum). Don Katz, a Professor specializing in Chemosensation from Brandeis, will speak about the science of taste and flavor, and Graham Wright, a former chemist and general Boston bon vivant, will team up with the bartenders to explain how these concepts are applied in the glass.

The Science of Taste is a consumer event and all proceeds from the evening will benefit Science Club for Girls, a MA-based non-profit that provides free hands-on enrichment in science and engineering to over 800 children in the Boston area, many of whom are from underrepresented groups and may be the first in their families to attend college. We couldn’t imagine a more appropriate cause.

Tickets are $55 and will include a welcome punch, five sample cocktails, and light snacks. Space is extremely limited. If you’re dying to figure out exactly what umami is, nab your tickets now.

In the interim, you raise a salty cocktail at home, a variation of which which we’ll serve at the seminar.


Presented by Emily Stanley of Bols, formerly of Green Street, Trina’s Starlite Lounge, and Deep Ellum

In a chilled pint glass with a salted rim add:
1 bottle of Pacifico
.75 oz fresh lime juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
4 dashes Tabasco sauce

Stir and imbibe with pleasure as your cares melt away.



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

by Hanky Panky + Pink Lady

A quick look around the farmers market, and it’s clear that fall is upon us. The last heirloom tomatoes of the season are now cohabitating with local apples, leading to thoughts of crisps and pies loaded with yummy fall spices. Thanks to our friends at Haus Alpenz, the flavors of fall can also make their way into your cocktail glass via St. Elizabeth Allspice Dram.

This allspice liqueur originated in Jamaica as pimento dram, named after the pimento berry from which it is made. The first English to encounter the pimento berry found it to be a conundrum and quickly renamed it allspice, as it encapsulated the flavors of cinnamon, nutmeg and clove.

Although pimento dram was never a huge hit in the States, it received some attention mid-century when tiki aficionados used the exotic, full-flavored dram to add depth to their multilayered concoctions. The importation of pimento dram declined as tiki fell out of fashion.

The Haus Alpenz version of pimento dram made its debut in 2008 sporting a moniker that reflects its distinctive flavor rather than evoking images of red slivers stuffed in olives. St. Elizabeth Allspice Dram is made in Austria using Jamaican allspice berries, raw sugar and an aromatic pot-stilled Jamaican rum. When used sparingly, it adds subtle spice notes to cocktails, while in larger proportions, it presents the full, warm flavors of fall.



2 oz bourbon

0.5 oz St. Elizabeth Allspice Dram

0.5 oz fresh lime juice

1 dash angostura bitters

Shake with ice and strain into a chilled cocktail glass.

A version of this column originally ran in September 2008.

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

by Pink Lady

It’s easy to walk into a bar and order a call brand of gin with your martini or tonic, but how familiar are you with the gins you order and why you like them? If you’ve only ever tried the brand your dad liked, LUPEC implores you to branch out this summer.

There is art to all distillation, but when it comes to gin in particular, everything about the flavor of the end product depends on the distiller’s choice of botanicals and how they’re infused. In a sense, gin is the original flavored vodka. All gin begins as neutral spirit (typically distilled from cereal grains) which most producers purchase (though it’s usually distilled to their specifications and desired standards). The gin is then flavored by the master distiller using whatever botanicals his heart desires along with gin’s signature flavor, juniper berries.

To ensure that their product stands out in the marketplace, distillers go to great lengths to develop botanical blends that make their gins different from the rest. Common botanicals include all manner of citrus peels, coriander seed, Angelica root, cardamom, licorice, orris root powder, bitter almonds and much, much more. Once the list is finalized, the distiller must develop the gin recipe by testing it in many small batches until the perfect balance is achieved.

Another factor that directly impacts flavor is how the distiller gets those botanical essences into his high-proof neutral spirit. In one method, the botanical blend steeps with the spirit for a length of time before water’s added and the spirit is redistilled. Other distillers toss the botanical mixture into the still with the spirit and begin redistilling immediately. They may also opt to impart flavor by hanging the botanicals in a wire basket through which the spirit passes during the distillation process, picking up their essence.

With all of this in mind, we suggest you revisit your favorite gin brands and taste them side by side. There’s much more to these brands than just packaging, and we think you’ll be fascinated by the difference a brand makes. After you’ve tasted them on their own, try them in cocktails—a martini, a Pink Gin or a Pegu Club, perhaps—to see which gin is best for which occasion.


1.75 oz gin

0.75 oz orange curaçao

0.5 oz fresh lime juice

dash angostura bitters

dash orange bitters

Shake in iced cocktail shaker; strain into a vintage cocktail glass.


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*LUPEC ruminations, as previously published in the Weekly Dig.

Imagine 35 pairs of arms working in tandem to produce a cocktail just for you. If you were in New Orleans for Mardi Gras circa 1915, The Stag saloon would have offered this surreal experience. There, Henry Ramos mixed up his special New Orleans fizzes, believed to be the best in the world.

Ramos invented the drink at his Imperial Cabinet saloon in 1888, when New Orleans was becoming a hot tourist destination, beloved for its quaint, historic saloons. Ramos profited greatly from this boom, as tourists thronged his establishment for a taste of his famous house fizzes. Six bartenders were employed per shift at the Imperial Cabinet, each with his own dedicated “shaker boy,” “a young black man whose sole job was to receive the fully charged shaker from the bartender and shake the bejeezus out of it,” writes David Wondrich in IMBIBE!.

Why all the shaking? This particular fizz recipe calls for egg white and cream, two ingredients that are famously difficult to emulsify. “Shake and shake and shake until there is not a bubble left, but the drink is smooth and snowy white and of the consistency of good rich milk,” Ramos said. If preparing a Ramos Gin Fizz, you’d best bring your guns to the show.

By Mardi Gras in 1915, Ramos had conceived a new format for emulsifying: 35 shakermen would shake the drink until their arms were tired, then pass it on down the line.

There is one place where you can still see great displays of mixological showmanship: Tales of the Cocktail in New Orleans. This five-day celebration of the history and artistry of drink-making is just around the corner. LUPEC Boston will be there. Days filled with nerdy cocktail seminars taught by the most talented folks in the beverage industry, nights filled with boozing at New Orleans’ famous bars and a chance to sample a Ramos Gin Fizz in its hometown—we wouldn’t miss it for the world.

Think about joining us as you shake your own fizz long and hard.


Adapted from The Essential Cocktail: The Art of Mixing Perfect Drinks by Dale DeGroff

1.5 oz gin

0.5 oz fresh lemon juice

0.5 oz fresh lime juice

1.5-2 oz simple syrup, to taste

2 oz heavy cream

0.75 oz egg white

2 drops orange-flower water

club soda

Combine the gin, juices, syrup, cream, egg white and orange-flower water in a mixing glass with ice, and shake long and hard to emulsify the egg. Strain into a highball glass without ice. Top with soda but no garnish.



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