Brandy Rand

Thirsty Writer, Libations Marketer

Guide: 10 Whiskey Watering Holes

Published in the October/November issue of Boston Common magazine –

Alchemy General manager Matthew Rose and principal bartender Clayton Belanger pledge to “make everything we touch behind the bar as unique as possible.” Their League of Nations uses bourbon infused with applewood-smoked bacon, sherry, Benedictine, house-made Chinese five-spice syrup and orange bitters. 3 Duncan St., Gloucester, 978-281-3997; alchemybistro.com

Citizen Offering more than 90 whiskies— the most in Boston—Citizen Public House & Oyster Bar charms with out-of-the-park cocktails. The Bourbon Belle combines Eagle Rare Single Barrel Bourbon with Mathilde Peches liqueur, Carpano Antica vermouth and Angostura bitters. 1310 Boylston St., 617-450-9000;citizenpub.com

Craigie on Main This is described as “a place where bartenders understand their role as performers and magicians.” The Vieux Carre cocktail casts a spell with Rittenhouse 100 rye, Hine cognac, Carpano Antica vermouth, Benedictine, Angostura and Peychaud’s bitters. 853 Main St., Cambridge, 617-497-5511;craigieonmain.com

Drink Named 2011 Best American Cocktail Bar at the spirits event Tales of the Cocktail, Drink changed the libation landscape when it opened in 2008 with its careful attention to construction, featuring hand-chipped ice, obscure liqueurs and more. The signature tipple is the Fort Point, made with rye whiskey, Punt e Mes and Benedictine. 348 Congress St., 617-695-1806; drinkfortpoint.com

Eastern Standard Helmed by nationally acclaimed bartender Jackson Cannon, Eastern Standard Kitchen & Drinks focuses on classics. The potent, bubbly Seelbach, named after the Louisville hotel of the same name, mixes Four Roses bourbon, Cointreau and Angostura and Peychaud’s bitters topped with Champagne. 528 Commonwealth Ave., 617-532-9100; easternstandardboston.com

Hugo’s Here, a James Beard award-winning chef works with bartender Roxanne Dragon to dole out “kitchen cocktails.” One whimsical result is the Rye-PA, a riff on a Manhattan with rye whiskey, sweet and dry vermouths, and honeyed mead from Maine. 88 Middle St., Portland, ME, 207-774-8538; hugos.net

M Bar & Lounge This bar at the Mandarin Oriental offers a wide selection of single malts. New bar manager Conor Hadlington has also elevated the cocktail program to include the Thyme and a Half, using Maker’s Mark bourbon infused with fresh thyme, lemon juice, McLure’s maple syrup and Angostura bitters. 776 Boylston St., 617-535-8800;mandarinoriental.com/boston

Mr. Pickwick’s Gastropub & Steakhouse A trip to Stowe is not complete without a fireside après-ski drink at this cozy den with a collection of 70 single-malt scotches. The Vermont Mapletini combines Basil Hayden bourbon with Vermont maple liqueur and St. Germain in a maple syrup-lined glass. 433 Mountain Road, Stowe, VT, 802-253-7558; mrpickwicks.com

No. 9 Park A seat at the intimate bar of this Beacon Hill mainstay is where the magic happens. Bar manager Ted Kilpatrick’s Rebellion cocktail uses spicy Thomas Handy rye balanced by Carpano Antica vermouth, Cynar, S. Maria al Monte amaro, allspice dram and turbinado sugar. 9 Park St., 617-742-9991; no9park.com

Sweet Cheeks Helmed by former Top Chef contestant Tiffani Faison, a seasonal focus from table to glass produces the fall-flavored Leaf Peeper—a blend of Berkshire bourbon, Xocolatl Mole bitters, house-made pumpkin syrup and dark ginger beer. 1381 Boylston St.

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This entry was posted on December 1, 2011 by in Boston bars, Boston Common Magazine, whiskey and tagged , .
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