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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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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 | easternstandardboston.com]

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<< 

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