New Classic Drinks

| Boston Magazine |

 

 

Northern Lights
This Craigie on Main standout does the near-impossible: turns scotch into a delicate, herbaceous beverage by combining it with fresh citrus juices, sweet elderflower liqueur, and Bittermens’s aromatic Tiki bitters.


El Diablo
A bracing, spicy margarita alternative, the W Lounge’s stunning red cocktail gets its kick from Espolón Blanco tequila and crème de cassis, topped with fizzy ginger beer.



The Gypsy

Tip back more than two of this potent potable at Toro, and you won’t know whether you’re coming or going. What makes it so supremely drinkable? Plymouth gin, yellow Chartreuse, St. Germain, and fresh lime juice.

 

Photography by Jerome Eno

 

 

 

Snug Harbor Smash
Want a taste of summer? Head to Island Creek Oyster Bar for this unbeatably refreshing libation crafted of crushed lime, demerara sugar, and a blend of four rums. Served over crushed ice and topped with a mint sprig, it’s great paired with a plate of briny bivalves.
 

Good John
Biting yet aromatic, this whiskey cocktail from the Citizen Public House and Oyster Bar is made with Jameson’s, Carpano Antica vermouth, Maraschino liqueur, fresh lemon juice, and bitters, and served straight up.
 

 

 

Fort Point
Created by Drink bar manager John Gertsen, this rye-based cocktail — named for the bar’s up-and-coming locale — gets its sweet complexity from Benedictine herbal liqueur and Punt e Mes Italian vermouth.

 

Photography by Kaitlyn Quealy

 

Source URL: http://www.bostonmagazine.com/2011/01/new-classic-drinks/