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).