Boston Common - Niche Media - A side of Boston that's anything but common.
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Guide imbibe fire on ice THINK YOU CAN TAKE THE HEAT? TRY ONE OF THESE BLISTERING COCKTAILS FROM BOSTON'S HOTTEST MIXOLOGISTS. by brandy rand American Seasons T he American Fire is a fresh- squeezed citrus trifecta with a kick, made from jalapeño- infused Tequila Chamucos with a splash of lime and orange juices, topped with homemade lemonade and garnished with a house-pickled bell pepper. 80 Centre St., Nantucket, 508-228- 7111; americanseasons.com Area Four I n addition to legendary lattes and an eco-friendly bottleless wine program, the staff behind the bar serves innovative drinks like the tropical Concubine—Bully Boy Distillers vodka, pineapple, lime, mint, and sriracha hot chili sauce. 500 Technology Square, Cambridge, 617-758-4444; areafour.com Aquitaine Boston M The Hell's Manhattan at Zocalo ixologist Matt Coughlin heads to Japan with the Last Samurai, an on-the-rocks mix of Milagro tequila, shishito pepper cordial, grapefruit bitters, and lime. One in every 10 shishitos is spicy, so the drink makes for a fun gamble. 569 Tremont St., 617-424-8577; aquitaineboston.com Blue Inc. L eave it to the ingenious folks at Blue Inc. to kick up the Bloody Mary with their version, the Angry Tomato. Based on a secret Creole Bloody recipe and made with house-made gazpacho vodka and pickled green beans, the classic cocktail is elevated to new sensory heights. 131 Broad St., 617-261-5353; blueincboston.com Bloody Good trish lacount, bar manager at blue inc., puts a twist on a classic cocktail. What makes a Bloody Mary so appealing? It is a "comfort cocktail." As soon as I have one after a late night out, I know that I'll instantly feel better. What is unique about the Blue Inc. Angry Tomato? The Creole spiced rim, the amazing house-made gazpacho vodka, the house-pickled green beans, and the herbs that are incorporated into the mix. Do you do other infusions in addition to the gazpacho vodka? We do all of our infusions in-house, including banana-infused Jameson, berry vodka, Red Zen tea bourbon, and butter-popcorn rum. Deuxave T he Blue Heat uses a 28-day house-made cayenne tincture along with Lunazul Blanco Tequila, simple syrup, lime, and cucumber. The first sip is cool, with a subtle heat on the finish. 371 Commonwealth Ave., 617-517-5915; deuxave.com Poe's Kitchen at the Rattlesnake G et ready to sign a waiver in order to imbibe the "glass of fire," one of the hottest margaritas in the world. Made with a scorching combina- tion of ghost chilies, CaJohns Hot Sauce, habanero powder, and red pepper flakes, the Ghost Chili Margarita singes with every sip. 384 Boylston St., 617-859- 8555; rattlesnakebar.com Stella U sing green Thai chili pepper- infused reposado tequila, house-made Thai basil simple syrup, Original Combier, lime juice, and muddled blood orange peels, the Sambal puts a stamp on your passport with one swig. 1525 Washington St., 617-247- 7747; bostonstella.com Still & Stir T he complex yet quaffable tiki-inspired Tim's Cup combines jalapeño-infused Double Cross vodka, Yellow Chartreuse, fresh ginger, Velvet Falernum, and fresh lime and pineapple juices. 1 Exchange Place, Worcester, 508-459-9090; 1nichexchange.com/still-stir Temple Bar T he smart and sassy An Englishman in Thailand cocktail pairs Bombay Sapphire gin with its British cousin, Pimm's No. 1, plus lime juice, honey syrup, crème de framboise, and a dash of sriracha. 1688 Massachusetts Ave., Cambridge, 617-547-5055; templebarcambridge.com Zocalo T he Hell's Manhattan is a three-ingredient inferno: Jim Beam Devil's Cut bourbon whiskey, chipotle-infused sweet vermouth, and Bittermen's Hellfire Habanero Shrub. 35 Stanhope St., 617-456-7849; olerestaurantgroup.com/ zocalo BC 130 bostoncommon-magazine.com photograph by ken goodman (lacount); courtesy blue inc. (cocktail)