Thirsty Writer, Libations Marketer
As heard on WBZ radio…
In June, Chef Brian Poe from Poe’s Kitchen at the Rattlesnake opened The Tip Tap Room (138 Cambridge Street in Boston’s Beacon Hill neighborhood). With a focus on yummy bites, or “tips” paried with over 36 beers on “tap,” possibilities are endless. Try the Cheese and Cracklins appetizer (fried goat cheese balls, duck fat fried prosciutto “cracklins,” grilled asparagus tips, carrot ginger sauce) with one of the 68 whiskey, bourbon and scotch brands.
A new craft cocktail menu just debuted, and I was able to get the recipes of two of my favorites:
In stirring glass, add a dash of Angostura bitters, 1.5 oz Maker’s Mark, .25 oz sweet vermouth, .25 dry vermouth and a bar spoon full of Fernet Branca. Stir, strain into chilled bourbon glass, and garnish with a maraschino cherry.
In shaker, add 1.75 oz Bombay Dry Gin, .25 maraschino liquor, .5 oz lemon juice, .25 oz lavender simple syrup*. Shake and strain into martini glass. Garnish with a maraschino cherry.
*How to Make Lavender Simple Syrup
1 cup granulated sugar
1 cup water
1 ½ tbsp dried lavender buds
Heat sugar and water in a small saucepan with lavender and lightly simmer until sugar is dissolved. Set aside to cool. Use a strainer to remove the lavender and refrigerate in an airtight container for up to one month. Yields one cup.