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Farm-fresh booze

Luscious summer produce becomes lushes' delight in the hands of local mixologists
By PHOENIX STAFF  |  July 20, 2012

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HERBS Last Word at Drink

There's no cocktail menu at Drink. Instead, as I'm informed by the bearded fellow in the natty vest that if you want to order the hard stuff, "You'll have to talk to us." Trading a back bar for slabs of black slate adorned with giant metal juicers and mysterious little dropper bottles, this basement boite in Barbara Lynch's Fort Point complex looks not unlike a high-school chem lab, cozily lit by bare bulbs resembling Nixie tubes. And there's plenty of mad science happening here. I ask my mixologist for something herbal. The chlorophyll-molecule tattoo peeking out from under her crisply rolled-up white sleeves (these folks are just so fucking dapper) seems an auspicious sign. She returns with a goblet of something eerie green. She won't tell me what's in it until I knock it back — it's a burst of fresh mint, with little tendrils of something mysterious and pleasantly medicinal underneath. This turns out to be her take on a LAST WORD ($11), the classic cocktail featuring Chartreuse (a potent French liqueur containing 130 herbal extracts); this one's made with rum, lime juice, and mint. Last Word? One more, please.

Shaula Clark

[Drink, 348 Congress St, Boston | 617.695.1806 | drinkfortpoint.com]

ALSO TRY: Strawberry Basil Cocktail (muddled strawberries, basil, and vodka) at CUCHI CUCHI; Mint Julep (mint leaves, bourbon, and simple syrup) at NO. 9 PARK; Summer Southside Ransom (CapRock gin, mint, fresh lemon, simple syrup, and soda) at MIDDLESEX LOUNGE 

>>READ: "A beginner's guide to the city's best heat-beating drinks," by Cassandra Landry<< 

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