Posts Tagged ‘Joy Richard from The Franklin Café/The Citizen’

by Pink Lady

Huge thanks to everyone who came out to our Science of Taste Through Cocktails seminar at Eastern Standard last night! We hope you had as much fun as we did, learning, drinking, and raising money to support the excellent work of the Science Club for Girls.

Many thanks to Professor Don Katz, Chemist Graham Wright, the lovely folks at Eastern Standard, our liquor sponsors Bols Genever, St-Germain, Plymouth, Campari, and Brugal Rum. And of course, huge thanks to the brilliant bartenders who made our drinks possible, Augusto Lino from Upstairs on the Square, Nicole Lebedevitch from Eastern Standard, Emily Stanley from Bols Genever, Joy Richard from The Franklin Café/The Citizen, Carrie Cole from Craigie on Main. Recipes for their amazing cocktails are below.

LUPEC Boston
A classic recipe for an 18th Century bowl of punch.

Green tea
Peels of 8 lemons muddled with sugar
12 oz fresh lemon
1 L btl cognac
1 750 ml btl dark rum

Step #1: Two days before.
Fill a metal bowl (sized to scale with the punch bowl) with water and stash it in the freezer.
Step #2: A few hours before serving, or the night before.
Steep 2 green tea bags in 2 cups water for 5 minutes. Set aside to cool.
Peel 8 lemons. In a large bowl, muddle peels in 2 c sugar until oil is absorbed.
Add tea, 1 L cognac, and 1 750-ml bottle dark rum. Stir until sugar is dissolved.
Add 4 cups cold water and refrigerate.
Step #3: Complete this step within a few hours of serving.
Add 12 oz fresh-squeezed lemon juice to the booze-sugar-tea mixture.
Add block of ice to the punch bowl and serve. The punch doesn’t taste strong but it is; ladle conservatively into an ice-filled glass.

Augusto Lino, Upstairs on the Square
1.5 Gin
1.5 Green chartreuse
1.5 Ice wine verjus
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktails glass.

Nicole Lebedevitch, Eastern Standard
2 oz mushroom infused gin
.75 oz madeira
.5 oz orange juice
.5 oz honey syrup
Regan’s orange bitters
Pinch of salt
Shake ingredients with ice. Strain over new ice into an old fashioned glass.

SALTY – Michelada
Emily Stanley, Bols Genever
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 dashed Tabasco sauce

BITTER – Negroni
Joy Richard, The Franklin Café/The Citizen
Equal parts of:
1.5 Gin
1.5 Sweet Vermouth
1.5 Campari
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktail glass.

Carrie Cole, Craigie on Main
1.5 oz Bols Genever
1 oz St. Germain
.5 oz Averna
1 dash Xocolat Mole bitters
Stir ingredients with ice in a mixing glass. Strain into a chilled cocktail glass.


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