Drinks

Namesake Pour

An entrée into the restaurant's sophisticated cocktail program, the quaffable, approachable “Les Sablons” sour combines top-quality vodka with more flavor-forward Bénédictine and sherry. Mix up your own Parisian repast with the recipe below, courtesy of bar director Jackson Cannon.

Photograph by Toan Trinh

Les Sablons

1½ oz. Absolut Elyx
¾ oz. fresh lemon juice
½ oz. Bénédictine
½ oz. Manzanilla sherry
¼ oz. simple syrup

Combine ingredients in a cocktail shaker. Add ice and shake. Strain into a martini glass.


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Jenna Pelletier Jenna Pelletier, Food Editor at Boston Magazine jpelletier@bostonmagazine.com