Brandy Rand

Thirsty Writer, Libations Marketer

Holiday Cocktail Recipes from Boston Bars

I mentioned a few of these seasonally-inspired cocktails on a recent segment on WBZ radio, as well as added new favorites! Happy Holidays!

80 THOREAU (80 Thoreau Street, Concord, MA;

Cranberry Cobbler CocktailCranberry Peach Cobbler Cocktail
2 oz Oloroso Sherry
1/2 oz peach shrub
2 dashes peach bitters
4-5 fresh cranberries, crushed
Shake all and strain into glass over crushed ice. Garnish with more fresh cranberries and sprigs of mint.

ABE & LOUIE’S (793 Boylston Street, Boston, MA;

The Bostonian
1.5 oz. Rittenhouse Rye 100
.5 oz. Carpano Antica Sweet Vermouth
.5 Disaronno Amaretto
Dash of Fee’s Orange Bitters
Garnish with a Luxardo Cherry and an orange zest

Tasting Notes from the Bar: “The philosophy of this drink is to accommodate the growing interest in classic cocktails, while making the flavor more universally appealing by adding amaretto to taper the strong alcohol and complex sweet vermouth. The taste begins with orange from the zest around the rim, strong rye and complex dark flavors from the vermouth, then again ends with a familiar orange flavor through the bitters, bringing the taste full circle.  You don’t drink this cocktail, you experience it. “

EMERALD LOUNGE (200 Stuart Street, Boston, MA;

Fig Sidecar
1.5oz Fig Infused Hardy Vanille Cognac
1oz Le Coq D’Or
1oz Simple Syrup
1.25oz Fresh Lemon Juice
Add all ingredients in a pint glass, shake  for10 seconds.Served straight up; sugar rim.

FLEMING’S (217 Stuart Street, Boston, MA;

Fleming's Holiday CocktailsHaute Holiday
.5 oz Quady Elysium (muscat dessert wine)
.5 oz St. Germain Elderflower Liqueur
4 oz Mionetto Prosecco
Serve in a champagne flute-garnished with a Luxardo Cherry.

Merry Mint Spice
1.5 oz Gentleman Jack
1 oz. Domaine De Canton
2 oz. POM juice
.5 oz. Simple Syrup
8 fresh mint leaves

In a Boston shaker, muddle 8 fresh mint leaves with the simple syrup to release the mint aromas. Add ice and add Gentlemen Jack, Canton, and POM juice. Shake vigorously. Strain into a bucket glass over ice. Garnish with mint sprig.

HARU (55 Huntington Avenue, Boston, MA;

Cranberry CaipirinhaCranberry Caipirinha
2 lime wedges
1 orange slice
3 bar spoons of cranberries
2 bar spoons of dark brown sugar
2 oz Leblon Cachaça
1 oz cranberry juice
2 dashes cinnamon sugar
In a mixing glass, muddle limes, orange and cranberries with dark brown sugar. Add cachaça, cranberry juice and cinnamon sugar. Fill mixing glass with ice and shake vigorously for 8-10 seconds. Strain into a rocks glass and garnish with a lime wedge and two cinnamon sticks.

CITIZEN PUBLIC HOUSE (1310 Boylston Street, Boston, MA;

Bitter Blizzard of 1888 (credit Alice Gao)Bitter Blizzard of 1888
Created by Joy Richard
1.5 oz. Brugal 1888
.5 oz. Punt e Mes
.5 oz. Cinnamon Syrup
.5 oz. Fresh Lime
2 dashes Peychaud’s bitters
Shake and strain into a chilled coupe glass.

BOKX 109 (399 Grove Street, Newton, MA;

Gingerbread Martini

2 oz vanilla vodka

1½ oz Kahlua

½ oz gingerbread liqueur

Shaken and strained into a martini glass served garnished with a cinnamon stick.


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This entry was posted on November 30, 2012 by in Boston bars, recipes, WBZ Radio and tagged , .
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