Farm-fresh booze

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

STONE FRUIT Vin Amer Fizz at Eastern Standard Kitchen & Drinks 

It may be hot enough to fry an egg on the sidewalk — but Eastern Standard would rather use 'em for one of the best summer tipples in town. Behold the VIN AMER FIZZ ($10), a fruity drink done in the classic Fizz style. Although trendier now than it used to be, it's still no easy feat to find a bar with the courage to sell an authentic Fizz, a cocktail where the key ingredient is raw egg. Sound strange or risky? Suit yourself, but you'll be missing out on an amazing cocktail. The Vin Amer Fizz is made with a blend of rosé wine, Champagne, and apricot brandy, then shaken with egg white to create a frothy meringue-like head, all topped off with seltzer. The first thing to touch your lips is the whipped egg foam that coats every sip with a creamy texture. Meanwhile, the three liquors mix perfectly to create a subtle blend of fruit flavor. The wine cuts the brandy's potential cloying sweetness, and the brandy doesn't overpower, instead adding a deep apricot flavor to the finish. Eastern Standard makes a note on the menu to warn drinkers that consuming drinks with raw egg will increase the bartenders' respect for them. Try this Fizz, and we'll have more respect for you, too.

Miles Bowe

[Eastern Standard Kitchen & Drinks, 528 Comm Ave, Boston | 617.532.9100 |]

ALSO TRY: Peach Fuzz (Prichard's Sweet Lucy bourbon liqueur, Combier's peach liqueur, Snap ginger spirits, and lemon) at COPPA; Lindberg (Beefeater, Lillet Blanc, apricot, and grapefruit bitters) at CRAIGIE ON MAIN; Jackie O (vodka, apricot nectar, crème de cassis, lemon juice, and sparkling wine) at UPSTAIRS ON THE SQUARE 

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

< prev  1  |  2  |  3  |  4  |  5  |  6  |  7  |   next >
  Topics: Food Features , Cocktails , drinks , Food and Beverage ,  More more >
| More
Featured Articles in Food Features:
Share this entry with Delicious
  •   REMEMBERING DAVID LAMB  |  April 10, 2014
    Our local music community was dealt a devastating blow with the announcement that Brown Bird’s David Lamb had succumbed to his second bout with leukemia, at age 36.
  •   BRING ON THE ALT-HOLIDAYS  |  December 31, 2013
    It’s tough to get excited about the traditional holidays these days.
  •   BIZARRE HOLIDAYS, OBSERVED  |  December 26, 2013
    In 2014, we at the Phoenix will be celebrating some alt-holidays, special days that haven’t yet been adopted — and thereby ruined — by the masses.
  •   BEST MUSIC POLL 2013  |  December 12, 2013
    A new season and the same great energy.
  •   A FLOCK OF TURKEYS  |  November 26, 2013
    B101 has been blasting Christmas music for almost a month now, which means it must be Thanksgiving.

 See all articles by: PHOENIX STAFF