Odin’s Ride - bourbon, Drambuie, Campari (for Sirens of Doomsday and printed in Somerville Beat)
Roll in the Hay - Żubrówka, cider, spices, apple (private party)
Beet It - vodka, fresh beet juice, lemon, rose water cardamom syrup (private party)
La Belle Vie - Calvados, Mathilde Pear, bubbles, muddled apple, pear, and tarragon, orange flower water, lemon (Yelp event at Paris Creperie)
Sherry Bébé - Don Fino Sherry and housemade eggnog. (Yelp event at Paris Creperie)
Read the fabulous reviews of the Yelp Event here: http://www.yelp.com/biz/elite-event-yelps-crepe-escape-brookline
There were many other wonderful moments but our hands were full of shakers not cameras. We’re definitely looking forward to the upcoming holiday season! Stay tuned for more pics soon!
We also had the pleasure of creating drinks for these fabulous productions at Oberon!
We were given the task of creating an absinthe drink worthy of Oscar Wilde for our dear friend, Jade Sylvan's book launch. We came up with The Wilde Smash, you can imbibe tomorrow night only at Oberon! For tickets to Jade’s amazing event click here: http://americanrepertorytheater.org/events/show/kissing-oscar-wilde-best-book-release-party
The Wilde Smash
1 1/2 ounces Irish Whiskey
1 ounce Kübler Absinthe
1/2 ounce Drambuie
1 lemon cut in half and quartered
1 teaspoon sugar
splash of soda water
Combine all ingredients (except soda water) in shaker or pint glass, muddle lemon, sugar, and sprits. Stir over ice. Pour into rocks glass, top with splash of soda water and serve.
I’m finally getting around to posting some of the beverages I made on my Maine adventure. I spent the better part of two weeks camping at various places Down East and eventually ended up in Bar Harbor. We always cook delicious gourmet campfire meals, and what is a good meal without a good cocktail? I had to step up the game.
I wanted to make make a few drinks that were representative of the landscape and the agricultural and culinary bounty that Maine has to offer so started brainstorming and picking up products along my way down east.
This drink was created solely (except for the Gin, of course) with ingredients I foraged from my campsite at Cobscook Bay.
There were wild blueberries everywhere!
I found some delicious crab apples and spruce tips on the path leading to our site.
I used a nice local gin, Cold River by Maine Distilleries, LLC.
And ultimately came out with this:
Add 3 ounces wild Maine blueberries to an 8 ounce mason jar and fill remainder with gin. Let sit for 2 days.
To create the cocktail:
2 ounces of blueberry infused Cold River gin
1 Tbs blueberries (reserve from infusion)
1 Tbs fresh crab apple
Muddle in shaker
Add ice and stir until chilled
Find fresh young spruce tips, pulverize until sticky
Rim glass with tips
Pour gin mixture into mason jar
Garnish with crab apple and spruce
It gets a bit chilly up in Maine at night even in August, so I wanted to make a warm drink to enjoy by the fire. It become quite clear, after visiting Bartlett Spirits of Maine that hot buttered rum was the way to go. They make an exceptional molasses rum called Rusticator, and some very nice apple brandy and a pear eau de vie.
I’d been stuffing my face with s’mores for days and was still really feeling the pull, so decided to combine the flavors of s’mores with a hot buttered rum, and thus St. George’s Dragon was born at Lake St. George State Park.
St. George’s Dragon
Some really great local ingredients: honey, maple syrup, and spirits. Chocolate from Vermont and marshmallows.
A true campfire cocktail. Melting the butter and chocolate in the rum and brandy mixture.
The finished product with some toasted marshmallows on top.
St. George’s Dragon
2 ounces Rusticator Rum
½ ounce Bartlett Apple Brandy
¼ ounce local honey
¼ ounce local maple syrup
1 teaspoon butter
1/12 bar of dark chocolate
Mix all ingredients except marshmallows in a metal pot. Allow chocolate and butter to melt over the fire. Stir until ingredients are combined. Meanwhile, toast marshmallows over the fire. Add them to the drink.
The last drink was created in Bar Harbor, so not exactly a campfire cocktail, but nonetheless pretty delicious and summery and full of local ingredients.
Maine Root makes an excellent ginger beer which lead me to consider a Moscow Mule variation for my final drink. I knew we would also be visiting Mt. Desert Is. Ice Cream, and wanted to incorporate one of their delicious flavors into a cocktail. They make some of the best ice cream I’ve ever had, and that’s saying a lot as I live near arguably one of the best ice cream parlors in the world, Toscanini’s.
Mt. Desert Is. Ice Cream in Bar Harbor, Maine.
The ingredients: Cold River Vodka like the gin also from Maine Distilleries, Maine Root Ginger Brew, Mt. Desert Is. Ice Cream Root Ginger, and organic lime (from very far away from Maine).
The finished product! I almost got stung by a nest of wasps taking this photo. Nature!
2 ounces Cold River vodka
1 ounce lime juice
4 ounces Maine Root Ginger Brew
1 small scoop Mt. Desert Is. Ice Cream Root Ginger
Lime wheel garnish
Hope you enjoy these recipes! It was a great trip.
I also want to give a shout out to some of the better cocktail bars on our Maine adventure, The Gothic in Belfast and Havana in Bar Harbor, always nice to be greeted by a friendly talented bar staff! You guys rocked.
Enjoy the rest of the summer, friends, and drink some (more) delicious cocktails!
Xox - Meaghan
Here are some photos of our fabulous class. Our students really turned it out this time, the drinks were inspired and delicious!
We have two more sessions coming up in the next couple of months, 8/22 and 9/26. For more information or to sign up check out the link below: http://boozeepoque.com/#classes
Our class booze, bitters, and more.
Fruit and herbs.
Some of our summer 2013 creations!
Check out our spread in the current issue of Boston Magazine Boston Weddings! Page 44-46 in the Experts section.
We’ve been inundated with thunderstorms over the past month. This drink was inspired by the color of the sky during and after the storms. We also incorporated some beautiful floral flavors of summer. Check it out in Somerville Beat!
You can find the recipe here: http://somervillebeat.com/food/3506/seasonal-sips-stormy-weather/
Want to try out our latest signature cocktail? Oberon will be serving The Devil’s Tail on May 8th and 9th in conjunction with Babes in Boinkland’s production of Rain Dogs!
The Devil’s Tail
Bourbon, Campari, simple, lemon, and lime.
We feel it embodies the spirit (no pun intended) of Tom Waits and his amazing album Rain Dogs (which was definitely a youthful inspiration to us). Bourbony and bitter.
Check out the FB invite here: https://www.facebook.com/events/355653737888892/