One of the wonderful things about growing up in Washington, D.C., was the spring: Cherry blossoms around the Tidal Basin and Jefferson Memorial are something to see. Here, we get a foot of snow March 19, or as I well remember 16 years ago a foot and a half April 1 — no joke. But the warmer weather will eventually come (we’re getting there) so let’s get prepared with some spring libations from around the city. — Josh Childs, Straight Up (Read the full story) Next
“Fresh, tart rhubarb is one of my favorite seasonal ingredients. Botanivore, one of a trio of fantastic new gins from St. George Spirits, provides a perfect base for it. Packed with 20 botanicals (including zippy flavors like peppercorn and citra hops), the aptly named gin complements rhubarb and the gentle anise notes of fresh tarragon. A splash of bubbles lends a light effervescence, letting the drinker know spring has sprung.”
Idlewild by Sean Frederick, Citizen Public House
2 ounces St. George Botanivore Gin, ¾ ounce rhubarb syrup, ¾ ounce lemon juice, ½ ounce Salers Gentiane, 8-10 tarragon leaves
Add the rhubarb syrup and tarragon to a mixing glass and muddle. Add everything else, then shake with ice and strain into a chilled coupe. Top with 1 ounce Champagne Brut. Garnish with a mint sprig and slice of rhubarb. Next
Toast & Jam
Warmer weather cocktails seem perfect for a trifecta between Bully Boy Distillers, Bonnie’s Jams, and a great bartender (or in this case two). These jam cocktails are made with pure ingredients without the use of pectin and less than half the sugar of commercial jams, letting bartenders can show off bright spring flavors such as peach, strawberry and rhubarb without artificial flavorings or heavy syrups.
Leave it up to Kevin with a perfect double entendre: this cocktail has toasted bread with jam notes from Bully Boy’s White Rum, bitters, and Bonnie’s Strawberry Rhubarb Jam but add champagne and your giving a toast.
Toast & Jam by Kevin Martin, bBar manager, Eastern Standard
1 ounce room temperature strawberry/rhubarb jam, 1 ounce Bully Boy White Rum, ½ ounce fresh lemon juice, ½ ounce Bauchant Orange Liqueur, 1 dash Peychauds Bitters.
Mount ingredients into a mixing glass, add ice and shake until properly diluted. Double strain into a champagne flute and top with 2 ounces of cava. Next
“Bully Boy White Whiskey and Bonnie’s strawberry rhubarb jam, the name Franklin’s Ghost pays homage to the rumor that Benjamin Franklin first introduced rhubarb seeds to the American East Coast, while white whiskey delivers an ethereal, ghost-like quality to the cocktail with nuttiness from Benedictine and Orgeat (almond syrup). The small pinch of salt integrates the flavors while masking any underlying bitterness, resulting in a bright, smooth cocktail.”
Franklin’s Ghost by Vikram Hegde, Head Bartender, ICOB
1 ounce Bully Boy White Whiskey, ½ ounce Benedictine Liqueur, ½ ounce Orgeat syrup,½ ounce fresh lime juice, 1 dash Peychaud’s Bitters, 1 pinch of salt, 2 barspoons Bonnie’s strawberry rhubarb jam
Mount all ingredients in a mixing glass, add ice and shake. Strain into a lowball over ice. Mint sprig garnish. Next
“This is the fun play on the margarita. Instead of rimming the glass with salt, we use a salty and sweet preserved lemon foam to top the drink. This adds the salty note as well as the texture to the cocktail. When, I think of spring, I think of Tequila because of the grassy herbaciousness. The Cynar adds an earthy vegetal note, which reminds me of potting soil and new seeds to be sown. The foam is just fun, because Easter is in March and I think of the fluffy marshmallows that is abundant around this time of the year.”
Ratonita by Noon Inthasuwan, Moksa
2 ounces of Lunazul Reposado Tequila, ¾ ounce of Mariposa Agave liqueur, ¾ ounce of Cynar, 1 ounce lemon juice, ½ ounce of simple syrup
Shake with ice and strain. Serve topped with a preserved lemon foam. Next
Lavender Gin Fizz
Old friend and superb bartender Domingo (only first name is really necessary— yup, he’s a star) offers up a simple, an elegant refreshing drink for the Culinary Concepts spring menu changes. He does spectacular stuff- go check him out at the W.
Lavender Gin Fizz by Domingo-Martin Barreres, Market
1¼ ounces Bombay Sapphire gin, ¾ ounce house made lavender syrup, ¾ ounce fresh squeezed lemon juice, soda water, thin lemon wheel
This drink gets built in highball glass; put gin and lavender syrup into a highball glass then fill halfway with ice, place the lemon wheel midway on inside wall of glass for garnish and effect then fill the glass with ice. Fill most of the way with club soda then top off with the lemon juice, mix thoroughly before drinking to combine flavors. Next
Cassiopeia in Bloom
I have made it no secret that I love this next guy, his Spring drink maybe driven by bee tattoos on his right arm?
Cassiopeia in Bloom by Tony Iamunno, Stoddard’s
2 ounces St. George Spirits Terroir Gin, ¾ ounce brandy, ¾ ounce saffron simple, ¾ ounce orange juice, 1 dash ango
Shake all with ice and strain. Serve in a cocktail glass with a flower garnish. Next
Brendan mentions “I came up with it for a regular of mine that wanted something tart and floral. The drink is surprisingly grapefruit-like, although there’s no grapefruit in it.”
Fiore by Brendan Pratt, Lineage
1½ ounces Deaths Door Gin, ¾ ounce St Germain, ¾ ounce fresh lime, ½ ounce Hum Botanical Liqueur, ½ of an eye dropper of Bittermens Boston Bittahs (chamomile and citrus bitters)
Shake and serve up with a lime twist. Next
Soon enough, patios will be open, and you’ll want to check out 75 on Liberty Wharf; it’s a little neighborhood bar down on the water, a modern version of its Beacon Hill big brother—I’ll meet you there.
Kombucha Sparkler by Markus Ripperger, chef, 75 on Liberty Wharf
1 ounce of St. Germain, 2 ounces Kombucha with Chia seeds, 3 ounces of Prosecco
In a champagne flute add first the prosecco, then St. Germain. Top with kombucha. Next
The Grapefruit Spoon
Grand Ten Distilling, right here in South Boston, makes some delicious products, I particularly like Wire Works Gin. So much, in fact, I persuaded staff member (and longtime bartender in his own right) Lonnie Newburn, to add the following refreshing rich cocktail which he notes “has a nice dry finish that leaves you wanting more!” Coincidentally, great photographer, Tom Kates, was on hand at the distillery to snap a photo of it.
The Grapefruit Spoon by Lonnie Newburn, GTD
1½ ounces Wire Works Gin, ½ ounce grapefruit juice, ½ ounce Apricot Brandy, ½ ounce Cynar, 2 dashes Fee’s Grapefruit Bitters
Shake all with ice and strain. Next
The Green Street
Out in Jamica Plain, perhaps after a stroll around the pond, head over to Canary Square for a taste of the season.
The Green Street by Bryce Mack, Canary Square
2 ounces Bombay, ½ ounce St. Germain, ½ ounce lemon juice, ½ ounce simple syrup, 4 basil leaves, 1 dash Peychaud’s bitters, 1 dash Regan’s orange bitters
Gently muddle basil and lemon juice, add remainder of ingredients, shake and strain over ice. Garnish with an orange wedge and a basil leaf. Next
Punchy’s First Strike
“Named for an early Hawaiian Punch ad campaign, where the mascot named Punchy, punches everything he can find. Dogs, fire hydrants, kindergarteners ... it’s an adult version of Hawaiian Punch. Fruity and tropical, but not overly sweet due to the addition of allspice dram and peychauds. Goes down way too easily.”
Punchy’s First Strike by John Henderson, Tavern Road
¾ ounce Becherovka, ¾ ounce Cherry Heering,¾ ounce Creole Shrubb, ¾ ounce lemon, ¼ ounce Allspice Dram
Dry shake, pour over crushed ice. Garnish with 5 dashes of Peychaud’s. Next
I’ll Have Another
Yes, Spring means Kentucky Derby time is getting closer, so when at Foundry in Davis Square a julep variation seems in order.
I’ll Have Another* by Manny Gonzalez, Foundry on Elm
2 ounces of Bulleit Bourbon, 2 dashes of Aztec chocolate bitters, muddled mint and sugar, topped with a float of Mejor Anejo tequila and garnished with mint sprigs and powdered sugar.
* Named after last year’s winner of the Kentucky Derby jockeyed by Mario Guiterrez Next
Josh Taylor always has wonerful seasonal menus, Spring is no exception. His cocktail “was inspired by the delicious new rosé quinato from the Cocchi house. It is allowed to shine alongside two other bright and clean products to create a light and beautiful stirred cocktail for Spring. The name El Niño refers to the Pacific weather pattern that occurs every two to 12 years.”
El Niño by Josh Tayor, Westbridge
1 ounce Bauza Pisco, 1 ounce Cocchi Americano Rose, 1 ounce Dimmi
Stir and serve down with no garnish. Back to the beginning
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