bestnom1000x50

A beginner’s guide to the city’s best heat-beating drinks

Summer cocktails
By CASSANDRA LANDRY  |  June 8, 2012

cocktails_Ardoise_main
Ardoise at Craigie on Main

Vodka

The second the humidity index starts to creep up, it seems like everybody and their mother whips out a hidden cache of Rain vodka. One of the classiest broads of the flavored vodka world, Rain, with straight-from-the-garden cucumber essence, can be found in some of the better vodka cocktails around the city. One of our favorites is the ARDOISE ($11) from the culinary badasses at Central Square's Craigie on Main. The garden theme works particularly well here; they combine the Rain with soft, peppery sage, earthy juniper, and sweet, puckering lime, for a drink that's akin to lying facedown in an herb garden. We're not saying we've considered splashing this on our face instead of drinking it, but we're not denying it either.

CRAIGIE ON MAIN | 853 Main St, Cambridge | 617.497.5511 | craigieonmain.com

< prev  1  |  2  |  3  |  4  |  5  |   next >
  Topics: Food Features , Cocktails , Eastern Standard , Eastern Standard ,  More more >
| More
Featured Articles in Food Features:
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY