summer

Eventing: Summer Solstice (Fuck This Snow)

Oh the weather outside is… fuck is it STILL snowing?! This is now the 3rd nail appointment I’ve had canceled on me in the past 2 weeks due to the, ummm… 7 feet of snow we’ve gotten in New England? I’m starting to feel like Luke Skywalker riding a Taun Taun in Hoth for crying out loud (WHERE MY STAR WARS NERDS AT?!).  But I promised myself I wouldn’t bitch about the weather, much like I wouldn’t bitch about my nails but much like your parents, I lied to you.

Ironically, the cold weather doesn’t make me want a Hot Toddy or any of that delicious, decadent shit; It makes me want citrus, shaken fast and extremely refreshing. I’m applying sun tan lotion with one hand as I type with the other (not masturbating at all. promise) cause I am in complete denial of the weather and perhaps suffering a bit of cabin fever. I suddenly remembered I was saving this gem of an event from last year, titled ‘Summer Solstice’, where the people’s champion (and fantastic kisser), Ray Tremblay & cocktail slinger extraordinaire (kissing ability tbd), Ray Guerin celebrated the unholy union of Chartreuse and Angel’s Envy bourbon in the gorgeous Empire in Boston, MA.

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Ray Tremblay working hard on that eyebrow game while working equally hard on an Angel’s Envy cocktail titled ‘Angel Blossom Punch':
Angel’s Envy bourbon, sage infused Aperol, lemon juice, hibiscus-rose petal syrup, bubbly

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Ray Guerin, of Tavern Road in Boston tinkering with a delicious Chartreuse cocktail called ‘Pineapple Express':
Chartreuse, Batavia Arrack, smoked pineapple juice, lime, pineapple syrup

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I recall tasting them all but I was too busy rockin’ the shit out of the sweetest skinny tie so I didnt get the ratios to the cocktails but if you ask nicely, I can pass on the info somehow through my expansive network of spies (ie. I will txt them and ask). Some of the other cocktails from the event (in order of appearance here):

How Rhu$d:
Mezcal, rhubarb tea liqueur, strawberry-peppercorn infused agave, lemon, lime, bitters
Chonburi In The Summer:
Hendricks, cucumber water, lime, agave, sriracha, chili-cumin salt
Smoked Out In Paradise:
rum, chai tea smoked coconut cream, pineapple juice, cinnamon toasted coconut shavings

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Fun was had by all I’m sure. I also stuffed my face with unlimited sushi from Empire this night. Looking at these drinks now reallyyyy makes me wish I was doing this now but alas, this shovel aint gonna get to work by itself. Oh well! Time to fire up that sweet Nickelback/ICP playlist I’ve been working on.. See ya next time, lovelies and remember to stay safe!

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^ What’s so funny??!?

Harlow & Sage

Estamos de regreso con una nueva serie the bebidas utilizando tequila como la base principal, jugando con la idea the mezclar regiones…. JK. The blog is still in English. For now.

Hello again, muchachas and welcome to the last post which features the stellar photography by Lyudmila Zotova. Hopefully there will be more down the line with her (or other rad people out there!) but there was only so much you can do in a couple hours. Though I do believe Sting would disagree with that statement.

I was recently told that my drinks, interesting as they may seem, are not always easy to make due to some of the ingredients not being so easy to find. My initial reaction was: Oh fuck. What do you mean you cant find a rare form of gum Arabic that only grows in a tiny region of Africa?! You mean to tell me not everyone has access to the vast options of booze we swim in (like Scrooge McDuck) here in Boston?!

I want there to be a big range of cocktails you can make anywhere but I also like introducing readers to new products that I believe are exciting and new in the arena of craft cocktails but I’ll make an effort to make them as accessible as possible moving forward, with the occasional sumptuous tipple.

*Remember a while back when I posted this gin drink (which I’ve since updated so do check it out) where I used this fun syrup made from guava juice and sage ?!? No? It’s totally cool. We’re still friends but I will NEVER forget this betrayal.

I was just fucking around with the idea of tiki but with “Spanish flair”. What that means exactly, I don’t know. But I imagine it would be like me going out to a bar wearing a Hawaiian shirt, those sweet shoes bullfighters wear and a Mexican sombrero. If you wear this exact combination when you go out, please don’t. Just. don’t

Once you’ve made the syrup and placed it in some form of bottle or empty milk carton, you can start cranking these out in no time. My wife gets thirsty real quick so I’ve learned to make these in about 8 seconds. I know better now. Oh no, I think she’s coming…

Harlow & Sage

2 oz reposado tequila [ Espolon ]

3/4 oz Licor 43

1 1/2 oz guava & sage syrup

1 oz fresh lime juice

several dashes of Peychaud’s bitters

Measure and pour all except for the bitters in a shaker
Add some ice (ice), baby?
Beat the hell out of it and strain into a glass full of crushed ice
Hit it with the Peychaud’s bitters at the top to give it a nice red color
Garnish with sage leaves / kaffir lime leaves, an orange peel or a picture of me.

[ Enjoy ]

I used fresh guava for the syrup in this recipe BUT you can literally use ANY fresh fruit and I bet you it will work, as long as it’s sweet in nature with a strong backbone. This would go perfect with stone fruit like peaches mirabelle plums just to name a few.

Summertime Sadness

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 These are the drinks that kept me busy during this past summer.

I posted a little while ago on twitter on how glad I was that summer was over, making room for some wonderful stirred drinks… and pumpkin spice lattes from Starbucks that nobody seems to shut up about. I mean, they are tasty, much like a pumpkin beer with extra cinnamon on the ri– focus!— I love the fall. Not because I’m lazy and enjoy wearing sweaters and Uggs as much as possible, but because it’s the perfect time to go for a walk without the fear of melting onto the sidewalk, you can meet with friends and not have to cringe internally at their 3rd degree sunburns all around the contours of their sunglasses or better yet, you can stop drinking bud lite lime now.

This past summer, I kept cycling 3 cocktails at home that were tasty representations of summer. Each one with its own merit and nuance but all 3 of them incredibly refreshing and uniquely flavorful. Oddly enough, each one has spirits that I wouldn’t traditionally consider as “summery” but damn if they don’t all work in their own way. In a summer full of margaritas, juleps and bud Lite Lime, these were the ones I kept coming back for when it was time for a refreshment.

Dead Man’s Mule

Originally from Met Bar, London
Presented here as modified @ Drink, Boston
 

I’m a fan of mules. Not the ones that put little balloons full of drugs into their bodies but the kind that you drink out of a metal cup full of crushed ice. This is an odd drink and one that at first you may not like but damn if it’s not tasty as hell! At Drink they make their own delicious ginger beer but if you don’t want to be bothered with it, Fever Tree makes a mean one that works perfect with cocktails.

1 oz Green Velvet Absinthe
1 oz Wilks & Wilson orgeat
1/2 oz St. Elizabeth Allspice Dram
1/2 oz lime juice
Fever Tree ginger beer to top
 
If you have a copper mug, now’s the time to use it.
Add crushed ice to the mug about 1/2 full (or 1/2 empty if that’s how you choose to see the world). 
Pour in everything except the ginger beer. Stir lightly (swizzle even!)
Add more crushed Ice and top with the ginger beer. 
 

Eulogy

Anvil Bar, Houston
 

This is my favorite one of the 3. It’s a bit sweet tho, which is why I add a bit of crushed ice to it so it doesn’t become that overtly sweet drink that you like at first but hate towards the end. Tons of flavor here. So much flavor here on the first sip. Such that I went out and bought a bottle of Strega and Batavia Arrack the very next day.

 
3/4 oz Batavia Arrack van Oosten
3/4 oz Jonh D. Taylor’s Velvet Falernum
3/4 oz Strega
3/4 oz lime juice
 
Pour all ingredients in a shaker with ice and show it who’s boss.
Strain into a rocks glass with crushed ice. Garnish with a lime wheel.
 

Art of Choke

The Violet Hour, Chicago
 

This is like a mojito that threw away its self tanner, stopped partying, went to college and got a job. If you’re a drink snob by now, then just reading that last sentence plus the the fact that this thing has Cynar as a main ingredient is making you salivate.

 
1 oz Banks 5 Island Rum
1 oz Cynar
1/4 oz green Chartreuse
bar spoon of lime juice
bar spoon of Demerara sugar syrup
handful of mint leaves
 
Lightly muddle the mint in your shaker.
Add the rest and shake it with some large pieces of ice.
Double strain into a rocks glass with a single ice cube. Garnish with a small mint sprig.