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.

< prev  1  |  2  | 
Related: Dale’s Pale Ale and Old Chub Scottish Style Ale, Is the pricier wine always better?, A guzzler’s glossary, More more >
  Topics: Sipping , Culture and Lifestyle, Beverages, Food and Cooking,  More more >
| More

Most Popular
Share this entry with Delicious
  •   AROUND THE CLOCK  |  July 27, 2007
    Any drink with which you can, reasonably and tastefully, both begin your morning and end your evening, is my kind of drink.
  •   A TOAST TO THE GOOD LIFE  |  July 13, 2007
    The Russian word “vodka” translates as “little water.”
  •   DREAM ON  |  June 29, 2007
    It’s 4:30 on a Friday afternoon.
  •   ALL ALCOHOL, ALL THE TIME  |  June 18, 2007
    Who needs mixers?
  •   FRESH CITY  |  June 04, 2007
    Sip a cocktail that smacks of summer vacation

 See all articles by: RUTH TOBIAS