The Cocktail Crossover
Just as bar eats have gotten a big upgrade at restaurants, so too have craft cocktails—and consuming great ones no longer requires a visit to a dedicated watering hole. Marked by house-made bitters and syrups, inventive nods to classic recipes, and fun uses for liqueurs once regarded as fusty (sherry, we’re looking at you), some of the finest drinks in the city no longer require a barstool. Here, a taxonomic breakdown of our new age in quaffing.
THE 2.0 MANHATTAN
(Spinoffs likely reference a city, town, or neighborhood.)
Clio’s Todd Maul gives the standard Manhattan a twist with a few drops of port “essence”—derived from his in-house rotary evaporator—in lieu of bitters. It’s a tiny tweak that gives the classic drink a refreshingly mellow finish.
Rye, Dolin dry vermouth, Punt e Mes, Luxardo Maraschino.
The Red Hook
Rye, Punt e Mes, Luxardo Maraschino, Luxardo cherry.
THE SHERRY COCKTAIL
(An underused elixir gets new life.)
The Geneva Convention
Manzanilla sherry, Old Fitzgerald bonded bourbon, green Chartreuse, Gran Classico.
Craigie on Main
The Grand Tour
Amontillado sherry, Herradura Reposado tequila, pineapple, lime.
Oloroso sherry, Pimms, Licor 43, lemon.
Amontillado sherry, Ford’s gin, Dolin Blanc vermouth, grapefruit, bitters.
(Pineapple-addled vodka evolves.)
Tang Yin’s Plum
Salty-plum-infused rice wine, Cabeza tequila, almond syrup, lime.
Jalapeño-and-Scotch-bonnet-pepper-infused vodka, lime.
Sunflower-infused “gin,” lemon, honey, house vermouth.
Ten Tables J.P.
Oolong-steeped cognac, green Chartreuse, bitters, lemon.
Source URL: http://www.bostonmagazine.com/restaurants/article/2013/10/29/boston-restaurants-craft-cocktail-crossover/