Settle down

By RUTH TOBIAS  |  November 21, 2006

But don’t jump the gun — our ginger journey’s just begun. Suppose you’ve yet to let the fact that summer’s over sink in. Well, you can linger in your illusion at Great Bay (500 Comm Ave, Boston, 617.532.5300), where bartender Jonathan Henson is whipping up the tropical likes of Prickly Pineapples ($12). Starting with Haitian-made Rhum Barbancourt, he combines fresh pineapple purée and caramel syrup that has itself been infused with star anise and, of course, ginger; a Champagne float cuts the sweetness. It’s all so very Lido Deck.

Meanwhile, just down the street, Eastern Standard (528 Comm Ave, Boston, 617.532.9100 ) is streamlining the English summer tradition that is the Pimm’s Cup ($9), adding only OJ and ginger to Pimm’s No. 1, a gin-based liqueur (it’s usually mixed with lemonade, lemon-lime soda and/or ginger ale and garnished with pieces of fruit or slices of cucumber). Conversely, if you’re all about fall, hit the Harvest (44 Brattle Street, Cambridge, 617.868.2255), where you can ring in the season with a GINgerberry ($12): pouring gin and apple juice over muddled ginger and cranberries, it captures the holidays in a glass.

But wait, there’s more! (Come on, mustn’t rest until we’ve put ginger to the most grueling of guzzling tests.) Half a block away, Casablanca (40 Brattle Street, Cambridge, 617.876.0999) moves the Moscow Mule — which mixes vodka, ginger beer, and lime — to Morocco ($8.50) by replacing the lime with house-made baharat, a peppery-sweet Middle Eastern spice blend. For comparison’s sake, pop in to Silvertone (69 Bromfield Street, Boston, 617.338.7887), whose bar serves up a standard Moscow Mule ($7). Finally — to come full circle to that old Dark and Stormy — Pigalle (75 Charles Street South, Boston, 617.423.4944) turns it into a veritable Black and Tempestuous. Bartender Micaela Grossman’s Dark and Stormy Night ($13) contains dark rum, pomegranate liqueur, Grand Marnier, Campari, and lemon juice; she’s shifted the ginger to the rim, where it’s mixed (in powdered form) with brown sugar. Pair it with a plate of those delectable signature deep-fried tuna-phyllo rolls ($19). Repeat ad nauseam . . . make that ad no-nauseam.

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