Sips of Summer: What to Drink Around Boston Right Now
Pictured above: The quickest way to dole out a well-made libation to a crowd? Put it on tap. The new cocktail bar within Bully Boy’s expanded distilling facility in Roxbury offers two refreshing draft options—a planter’s punch and this gin-lime rickey—to sate visitors who just can’t wait for the more labor-intensive flips and daiquiris.
Good news for those suffering from hops burnout: Easy-drinking lagers are on the rise. Brewer’s Fork co-owner Michael Cooney predicts that Notch’s Zwickel Bier, an unfiltered German-style pale lager, will be flowing fast at his beer-focused restaurant this summer.
One of the few bubbly wines Americans have yet to fully embrace, fruit-forward sparkling reds from the Emilia-Romagna region of Italy are starting to inch onto the scene. Rethink the grape’s sickly sweet reputation with a dry, complex lambrusco, such as Lini 910’s “Labrusca,” available by the glass at Cambridge’s UpperWest.
Expect to see the letters O.F.T.D.—as in Plantation’s Old Fashioned Traditional Dark rum—on more than a few cocktail menus this season. Try the new tiki-specific blend in high-octane concoctions such as Backbar’s “Tropical Remedy,” with cinnamony Becherovka, Giffard’s banana liqueur, and a smoky Laphroaig rinse.
Frozen rosé—poised to hit peak popularity this year—has actually been a thing in France for a while, says Frenchie owner Sandrine Rossi. At her South End wine bar, a slushy machine churns out Cinsault rosé with grapefruit juice, and (the next hot trend?) sauvignon blanc spiked with lime.