Tag Archives: cocktails

Scampo jazzes it up at Boston’s Liberty Hotel

 

BOSTON – Jazzy Cocktail Night at Scampo in the Liberty Hotel debuted recently, providing a new way for guests and others to enjoy some of the area’s top musicians whose genres include jazz, vocals, Latin rhythms, funk and blues. Coming up will be:

April 20: Revolutionary Snake Ensemble, a traditional New Orleans jazz ensemble who also perform interesting covers and original music

April 27: The Sam Lee Trio, headlined by Mr. Lee, a top bassist in New England covering jazz, funk, R&B and rock

May 4: Paul Gaulin, a percussionist whose jazz trio spans genres including Latin, funk and blues

May 11: Mark van Bork, leader of VB & the Buzz, who transitions effortlessly through blues, soul, jazz and rock

With the new series comes a dedicated list of cocktails and bar bites available exclusively during the Thursday performances from 10pm-1am. For single-serve cocktails ($16 each), highlights include the Boulevardier made with rye, Campari and sweet vermouth finished with an orange twist; Classy Champagne Cocktail served in a water glass with sugar cubes and a lemon twist; and, Roaring Violette with lychee, Violette, lavender, white wine and bubbles. For those looking to take their imbibing game to the next level, there are sharable Punch Bowl Cocktails ($36) – that come shaken for two, served in festive brass pineapple-shaped vessels – like the Sparkling Jazz with Absolut, lime, Aperol and a prosecco float with floating orange pin wheels and Dubonnet Sangria with wine, fruit, anejo tequila and hibiscus with a ginger beer float and fresh fruit. Other beverages include the Prohibition Milkshake ($36), a large format liquid treat of vodka, chocolate ice cream, crème de cacao, Kahlua and bubbles served with freshly made mini bacon doughnuts.

On the culinary side, items in addition to Scampo’s seasonal pizza offerings include: Veal & Pork Meatballs in a 17-minute candeli sauce with shaved pecorino gremolata ($12); Fried Arancini with Pomodoro and parmesan ($10); Calamari a la Plancha with fennel salad and chipotle aioli ($10); Bruschetta with homemade ricotta, candied pistachios and warm guanciale ($11); and Lydia’s Stuffed Dates ($11).

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Eat Drink Lucky launches in Boston

BOSTON, MA – A local food, drink and lifestyle daily email newsletter called Eat Drink Lucky (EDL) has launched in Boston. Eat Drink Lucky tackles the single most important question of the day that consumers ask: Where to eat, drink & have fun?
The daily email contains three handpicked tips and arrives at 7:00 AM. The recommendations are selected by a seasoned group of food writers and hospitality professionals. The content is broken down into three sections; each day’s Eat covers a dish at a restaurant or a seasonal ingredient or upcoming dinner, each Drink features a beverage ranging from the increasingly popular matcha to juices, cocktails and more, and each Lucky focuses on arts, entertainment and outdoor activities.
The emails take less than a minute to read and the mobile optimized format is designed for today’s fast-paced lifestyle.
In addition to EDL Boston, Eat Drink Lucky covers four other great food cities: Portland, Maine, New York City, Washington, DC and Austin, Texas.
To sign up for the free newsletter visit http://eatdrinklucky.com/ To share food news, event news, or to learn about advertising opportunities, email hello@eatdrinklucky.com.

Proposed tax could hurt Hub restaurants/hotels

BOSTON – A proposed two percent tax on the sale of alcoholic beverages here is under attack from the Distilled Spirits Council, the national trade association representing producers and marketers of distilled spirits sold in the U.S.and No Boston Drink Tax, a coalition consisting of the Massachusetts Package Store Assn., Massachusetts Restaurant Assn., Beer Distributors of Massachusetts, Massachusetts Wine & Spirits Wholesalers and the Distilled Spirits Council.

The two percent citywide tax would mean double and triple taxation on alcoholic beverage purveyors and would impact the hospitality industry here, the Distilled Spirits Council estimates, by costing the city close to $10 million in lost sales and more than 130 jobs.

Distilled Spirits Council Vice President Jay Hibbard declared in a published report that “by instituting double and triple taxation on alcohol, the city of Boston will endanger jobs, limit sales, and ultimately hurt responsible consumers.” Currently on-premise alcohol sales are subject to both the 6.25 percent state sales tax and the additional 2.5 percent meals and lodging tax. The change would bring the city’s sales tax to 10.25 percent, one of the highest in the entire country.

For more details, contact the Distilled Spirits Council at 202-682-8840.

Boston area bartenders win cocktail competition

Two Boston area bartenders took top honors in an Amaro Montenegro cocktail competition – Naomi Levy of Capo Restaurant in South Boston and Vannaluck Hongthong of Sichuan Garden, Woburn, MA, ShakeStir.com reports.  Levy created Montenegro Time, made with
2.0 oz Amaro Montenegro
1.0 oz Dry Amontillado Sherry
0.5 oz Dry Curaçao
3-4 sprigs Fresh Thyme
1 dash Xocolatl Mole Bitters

Method

Place thyme sprigs in a mixing glass and muddle. Add the rest of the ingredients and stir. Double strain into a coupette and garnish with a long orange peel wrapped around a bouquet of thyme.
“This elegant sipper ,” she says, “is perfect for any time of year and any time of day. Playing off the beautiful aromatic of Amaro Montenegro, this drink uses orange and thyme combined with the nutty and briney notes of sherry to create a Montenegro focused libation that really sings.” Levy was inspired by the aromatics and flavoring of Amaro Montenegro.

Hongthong notes that New Orleans was where he first had a “proper mint julep” and his drink is a tribute to the Crescent City with a high quality amaro. He used
2.0 oz Amaro Montenegro
0.5 oz Bourbon
10 leaves Mint
Pansies
Powdered Sugar
Method

Muddle mint and bourbon in a julep tin. Add Amaro Montenegro and crushed ice and quickly swizzle. Top with crushed ice. Garnish with mint, pansies and some heavy dashes of powdered sugar.

For his cocktail, Hongthong created Geaux Montenegro –

 

Ingredients
2.0 oz Amaro Montenegro
0.5 oz Bourbon
10 leaves Mint
Pansies
Powdered Sugar
Method

Muddle mint and bourbon in a julep tin. Add Amaro Montenegro and crushed ice and quickly swizzle. Top with crushed ice. Garnish with mint, pansies and some heavy dashes of powdered sugar.

Commenting on his drink, Hongthong adds: “I wanted to enhance the vanilla, orange and earthy qualities. Muddling mint added some vegetal notes and adding bourbon the vanilla stands out. 3 ingredients found anywhere makes it easily replicated. AM is complex, no need to complicate it by adding more ingredients and losing the original flavor.”

The two won an all-expenses paid trip to Tales of the Cocktail.

The Spirit(s) World – Cranberry drinks for autumn

Fall is in the air and it’s time to think about drinks for the autumn season! Cranberries and Pilgrims and Thanksgiving lend themselves to creative interpretations at the bar and The Perfect Purée shares a number of cranberry-inspired cocktails with us:

The Pilgrim
Source: Manny Hinojosa

1 1/2 oz. Dewar’s 18 Scotch Whiskey
1 oz. The Perfect Purée Cranberry puree
2 oz. pineapple juice
3/4 oz. fresh lime juice
3/4 oz. simple syrup
3 dashes of Fee Brothers Black Walnut Bitters

In a mixing glass combine all the ingredients, add ice and shake vigorously. Serve up in a chilled martini glass. Garnish with a pinch of nutmeg powder.

The Electric Blanket
Source: Manny Hinojosa

1 Cognac or Brandy
1 1/2 oz. The Perfect Purée Cranberry puree
5 oz. hot cocoa
1/8 oz. vanilla extract
whipped cream
dash of cinnamon sugar

In a coffee mug combine hot cocoa, cranberry puree, Cognac and vanilla extract. Stir and top with whipped cream and cinnamon sugar powder. Garnish with orange peel.

Warm and Toasty (pictured)
Source: Manny Hinojosa

1 1/2 oz. Bourbon
1 1/2 oz. The Perfect Purée Cranberry puree
5 oz. hot apple cider
whipped cream
dash of cinnamon powder

In a coffee mug, combine hot apple cider, cranberry puree and bourbon. Stir and top with whipped cream and cinnamon powder. Garnish with apple slice & orange peel.

La Manzana Francésa
Source: Manny Hinojosa

1 1/2 oz. Corzo Silver Tequila
1 oz. St Germain
1 1/2 oz. The Perfect Purée Cranberry puree
1 oz. non- filtered apple juice
1 oz. fresh lime juice
1 sprig of mint

In a cocktail shaker combine all ingredients with ice. Shake vigorously and serve over the rocks.
Garnish with sprig of mint & lime wheel.

1909 Cranberry & Chocolate Daiquiri
Source: Manny Hinojosa
1 1/2oz. Bacardi 1909 Commemorative Edition
1/2 oz. Orange Curacao
1 oz. The Perfect Purée Cranberry puree
1 oz. fresh lime juice
1 oz. sugar syrup
3 dashes of chocolate bitters

In a mixing glass combine all the ingredients, add ice and shake vigorously. Serve over crush ice.
Garnish with lime peel.