ML - Boston Common

Boston Common - 2015 - Issue 1 - Spring

Boston Common - Niche Media - A side of Boston that's anything but common.

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photography by Dominic perri Act One: the BAr Grab a front-row seat and watch these cocktails perform. by brandy rand The art of the cocktail is about so much more than mixing and garnishing drinks. It's also about swagger. From f laming peels to vaporizing spirits to t he f la ir of t he ba r tender, at ma ny Boston ba rs t he dra ma unfolds r ight before your eyes—and in your glass. Shooting f lames take center stage at King St. Tavern at the Ames Hotel (1 Court St., 617-979-8203; kingstreetboston .com), where head ba r tender Jesse Dupuis has created the New Classic, a blend of High West Double Rye whiskey, Aperol, yellow Chartreuse, Bittermens Boston Bittahs, and cherry syrup that has sparked (pun intended) many a conversation among bar guests. The cocktail is Dupuis's modern interpretation of the 18th-century or ig ina l, which combined spir it s, suga r, a nd bit ters. "T his recipe wa s a work in prog ress for quite a while," he expla ins. "Once I f ine -t uned t he proportions, I experimented with a number of bitters and sweetener combi- nations until I arrived at the finished, perfectly balanced recipe." For the fier y conclusion, Dupuis squeezes an orange t wist over a lit match, ig nit- ing a f lame of citrus oil. Over at Fort Point's Tavern Road (343 Congress St., 617-790-0808; tavern road.com), ba r ma nager Rya n McGra le fuels t he f ire even fur t her. "The Kraken is a theatrical spin on the Remember the Maine, which is my go-to drink for Manhattan and Sazerac fans looking to do something a little dif- ferent," he says. Because the original was named for the ship sunk in Havana in 1898 that ignited the Spanish-American War, "it seemed only fitting that its show y sibling be named after a sea monster like the kraken." McGrale combines Heering cherry liqueur, sweet vermouth, rye whiskey, and orange bitters in one glass, then lights a snifter of green Chartreuse before slowly pouring the cocktail into it, creating a smoky haze worthy of a second act. For even more jaw- dropping imbibing, head over to t he apt ly na med Ca fé Ar t Science (650 E. Kendall St., Cambridge, 857-999-2193; cafeart science.com), where one cocktail has to be seen—and tasted—to be believed. Known for pushing the boundaries of bartending, Clio cocktail alum Todd Maul reimagines the standard tiki bar drink with vapor technolog y and a little help from you. The W haftiki requires that you inhale a vapor of cachaça (Brazilian brandy) before Maul pours a room-temperature mix- ture of rums, lime juice, and cinnamon simple syrup over f lavored alcoholic ice cubes. Then sit back and watch as the drink changes shape and color before your eyes. Now that's entertainment. BC King St. Tavern head bartender Jesse Dupuis (below) created the New Classic (right), whose preparation climaxes with a flame of citrus oil (far right). The New ClassiC From King St. tavern 11 oz. High West Double Rye 3 oz. Aperol 1 oz. yellow Chartreuse 2 dashes Bittermens Boston Bittahs 1 bar spoon Luxardo cherry syrup Orange twist Pour all liquid ingredients into a chilled rocks glass (without ice) and stir. Warm the orange twist with a match, squeezing quickly to express the oil over the fame and ignite it. 78  bostoncommon-magazine.com taste Cheers!

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