Who Makes the Best Cocktail in Boston?
Check out the lineup of mixologists chosen by you to serve their cocktail live in the Dry Rub Shake Down at The Cue!
See them in action on Tuesday, August 12 and vote live for your favorite. The winner will win a trip for two to Austin City Limits! Click here to purchase your tickets now!
|Abby Lane||Pineapple Express by Jarek Mountain||1 oz Absolut Vodka |
.75 oz 888 Pineapple Jalapeño spirit
.5 oz Hum Botanical spirit
.5 oz Orgeat
8-10 oven roasted pineapple chunks
Roast sliced pineapple chunks in an oven on 350 degrees for 25 minutes. Muddle roasted pineapple in a Boston Shaker. Fill with ice. Add all remaining ingredients. Shake vigorously and strain over fresh ice into a rocks glass.
|Bokx 109||Absolutely American by Tom Dargon || 1 oz Absolut Mandarin|
1 oz sweet and sour mix
.5 oz grenadine
1 oz Blue Curacao
Add 1 oz Absolut Mandarin, 1.5 oz sweet and sour to shaker over ice. Stir with bar stirrer. Pour in Collins glass, add .5 oz of grenadine allow to settle to bottom. Add ice to fill, float with Blue Curacao. Garnish with cherry. Drink should layer red, "white," blue.
|BOND, at The Langham Boston||Bankrupt by Joshua Santora||3 oz Absolut Vodka|
3 oz strawberry rhubarb puree
.5 cup sugar
For the puree juice equal portions rhubarb and strawberry in a juicer. Then, bring juice to boil and immediately remove from heat stirring in fine sugar to sweeten and thicken (for 1 cup juice add ½ cup sugar). Combine vodka and puree in a shaker with ice. Shake and strain into a martini glass.
|Bricco Ristorante||Bricco Espresso Martini by Glenn LeMaitre ||2 oz Absolut Vanilia|
1 oz Kahlua
.25 oz Amaretto
.25 oz Baileys
.25 oz Frangelico
Double shot of espresso
Place all ingredients into martini shaker and shaken vigorously. Stain into a martini glass rimmed with cocoa and sugar. Garnish with three espresso beans.
|Burton’s Grill||Absolut Sizzle by Leah Famularo||1.5 oz Absolut Vodka|
.5 oz Cointreau
.75 oz cayenne simple syrup
2 oz fresh squeezed grapefruit Juice
chunk of lime
cayenne simple syrup
1 cup superfine sugar
1 cup water
1 teaspoon cayenne pepper
In shaker pour Absolut and Cointreau over ice, finish with cayenne simple syrup and fresh squeezed grapefruit juice. Shake vigorously and strain over fresh ice in snifter glass. Squeeze one fresh lime chunk into glass.
|Champions Boston||The Boston Strong by Kimberly Salvi||1.5 oz Absolut Vodka|
.5 oz blueberry syrup
.5 oz ginger simple syrup
.75 oz lemon juice
1 tbsp sugar
1 tbsp ginger powder
1 tbsp lemon zest
Prep martini glass- coat half of glass rim with lemon juice and dip in mix of sugar, ginger powder, and lemon zest. To make rim sugar: mix equal parts sugar, ginger powder, and lemon zest.
In an ice filled cocktail shaker add Absolut Vodka, ginger simple syrup, and lemon juice. Shake vigorously. Strain into rimmed, chilled martini glass. Finish by adding blueberry syrup into the martini glass along the side so that it sinks to the bottom.
|Empire||Bom Dia by Jenn Martiesian||Ahead of time, coat peaches in brown sugar and grill until tender. |
1.5 oz Absolut Citron
.5 oz St. Germain
.5 oz lime juice
muddled guava and grilled peach
dash guava simple syrup
In a shaker, muddle guava and peach with a dash of guava simple syrup add ice and all ingredients except prosecco. Shake and pour into a highball glass and top with prosecco. Garnish with fresh sugar cane.
|Granary Tavern||The St. Ruby by Colleen Kennedy||1.5 oz Absolut Ruby Red|
.5 oz Absolut Hibiscus
.5 oz St. Germain
.5 oz fresh lime juice
.75 oz grapefruit juice
In a shaker glass build the cocktail; 1.5 oz Absolut Ruby Red, .5 oz Absolute Hibiscus, .5 oz. St. Germaine, .5 oz fresh lime juice and .75 oz grapefruit juice, add ice and shake vigorously. Pour into a large rocks glass with fresh ice, finish by garnishing with edible flower.
|The Living Room|
Cucumber Haze by JB Hauck
|1.5 oz Absolut Vodka|
.5 oz blueberry-thyme simple syrup
1.5 oz fresh lemon juice
2 slices of cucumber
sprig of thyme
Muddle two slices of Cucumber. Combine all ingredients in a shaker. Serve over ice in Collins glass. Top with Soda water. Garnish with sprig of thyme two blueberries and lemon twist.
|Tremont 647||Seal the Deal by Marta Ostovich||2 oz Absolut Citron |
.5 oz Aperol
.5 oz St. Germain
.5 oz lemon
.5 oz simple syrup
Bar spoon of Luxardo Maraschino
Combine all ingredients in a mixing glass. Shake, serve down and garnish with a lemon wedge.
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