SIP6_FLIP

Roseann Tully's
WINNER
Hottest Magazine
Launches 2015
Mr. Magazine
COMFORT COCKTAILS
& Food
including over 60 drink recipes
VODKA COCKTAILS
Meet the Bacon Bloody Mary!
7 Spicy Vermouth Classics
The Perfect Moscow Mule
Coolest Bars Ever!
Après-Ski Refreshers
Where to Sip: Key West, St. Croix, Prague
Make Your Own Pineapple-Habanero
Tequila & Banana Rum

Roseann Tully's
ISSUE 6
CONTENTS
ON THE COVER
It’s that time of year when we are caught between two seasons, late winter and
early spring. That’s why we’re bringing you fantastic cold-weather warmers, as
well tropical refreshers for a hint of warmer weather to come. Whatever your
mood, you’ll find your perfect sip here.
50 8
24
FEATURES
WHERE TO SIP
KEY WEST: A DRINKER’S
PARADISE................10
ST CROIX’S CUSTOM
COCKTAIL MASTER...24
NEW & OLD DRINKS
IN PRAGUE..............40
64 58
60
CRAFT SPIRITS OF
VERMONT................58
A RUM PILGRIMAGE
TO BARBADOS.........64
WHAT TO DRINK
MAPLE WHISKY........8
THE PERFECT MOSCOW
MULE.......................16
1

WHAT TO DRINK
APRÈS-SKI: VODKA
REFRESHERS.............18
APRÈS-SUN: CARIBBEAN
COCKTAILS................24
CEO & FOUNDER
Roseann Tully
7 GREAT VERMOUTH
COCKTAILS................34
58
EXECUTIVE VICE PRESIDENT
John Flint
EDITOR-IN-CHIEF
Roseann Tully
CRAFT COFFEES
& TEAS......................50
MANAGING EDITOR
Tara Medeiros
SIPPING RUM............64
ART DIRECTOR
Ken Paquette
BEER COCKTAILS.......68
YOGURT LIQUEUR.....80
HOW TO
MAKE FLAVORED
FOAM..........................6
MAKE SIMPLE SYRUP...7
MAKE THE PERFECT
MOSCOW MULE.........16
63
16
52
EXECUTIVE EDITOR
Marylou Crowley
STYLE EDITOR
Mary Beth Stanley
ASSOCIATE EDITOR
Dan Baker
ASSISTANT EDITOR
Marianne Hanley
WEBMASTER
Isabelle Martinez
NEWSSTAND MANAGER
Thomas Ferruggia
EXHIBITS MANAGER
Suzanne Cucchi
MAKE FLAVORED
VODKA......................24
MAKE FLAVORED
TEQUILA...................24
MAKE FLAVORED
GIN...........................24
80 34
24
CONTRIBUTORS
Becky Sue Epstein, Kurt Michael
Friese, Elyse Glickman, Margaret
Johnson, Melissa Keith, Kimberly
Kinnecom, Danielle Martinez, Roger
Morris, Maria Sanchez
PHOTOGRAPHY
Dan Baker, Leigh Beisch, Marylou
Crowley, Elyse Glickman, Scott
Goodwin, Margaret Johnson, Kimberly
Kinnecom, Danielle Martinez,
Roger Morris
COOK WITH
GUINNESS.................52
US ADVERTISING SALES
781-665-7717
roseanntully@gmail.com
MAKE COCKTAILS
WITH BEER...............68
BAR STARS
St. Croix is infusion paradise
for a chef-turned craft cocktail
superstar....................24
CANADIAN SALES
Josef Beranek 450-538-2468
Brand names mentioned in this
publication are trademarked by
their respective companies. No
portion of this magazine may be
reproduced in any manner without
written permission from the
Publisher.
2

DEPARTMENTS
FROM THE EDITOR.........4
SIP Q’S..........................6
Questions from you and
answers from us
40
YOUR HOME BAR............7
Why you need an iSi Whip
Dispenser
SIPSCHOOL..................33
This issue: How to Buy Wine
at Auction
PAIRINGS.....................52
Guinness & Food
BARSTYLE.....................72
Take me to Yvonne’s of Boston
50
18
10
BACK ISSUES OF
...............78
Did you miss an issue?
Back issues are available now
52
69
18
RECIPE INDEX..............79
LAST CALL....................80
Yogurt, for Dessert
is published by T.F. Associates, Inc.,
17 Heritage Drive,
Lexington MA 02420 U.S.A.
Tel: 781-665-7717,
www.sipthemagazine.com.
72
3

from
the
editor
“A magazine that shares recipes that most bartenders would
pay to know, Sip really does live up to its tagline ‘For the
Love of Drink.’ From Champagne to Mezcal, this devotional
to drink offers both the exotic and the tried-and-true recipes
for the drink aficionado. The magazine’s creativeness and
vivid photography are thanks in large part to CEO & Founder
Roseann Tully’s love and passion for Champagne, which...she
discovered right after her senior prom, when the drinking
age was eighteen and one of her friend’s mom offered their
group a bit of Champagne in crystal glasses. The experience
never left her, the feeling of celebration and joy, thus her love
for Champagne began, much like Mr. Magazine’s love for
Sip when he opened up the first page.”
So thank you, Mr. Husni and for this great award. We
will continue to bring the most delicious, joyful and fantastic
sips to our readers.
Hope you’ll enjoy our new issue, full of luscious drinks and
places to sip them, whether halfway around the world or in
your own living room.
Cheers!
Did you notice the starburst on our cover?
We didn’t even know there was a national award for Hottest Consumer Magazine
Launch...but we are sure glad that we were “discovered” on the thousands of newsstands
that carry .
Over 830 new magazines launched in the past year. That’s a lot of new publications,
ranging in subject matter from history to organic living to the marijuana business,
produced by some of the largest publishing companies in the world.
And then there’s us, . We were presented our award by Mr. Magazine
Samir Husni, the nation’s magazine guru. Here’s what he had to say:
www.sipthemagazine.com
follow us on Facebook:
sipthemagazine
Roseann Tully
CEO & Founder
roseann@sipthemagazine.com
4

chiorri tradition
Founded in the 1800’s, the Chiorri Winery is one
of the historical family cellars of Italy. Located
in Perugia (Umbria) and personally managed by
Chiorri family, the winery produces award-winning
DOC
and
IGT
wines:
ROSSO DOC COLLI PERUGINI
Sangiovese, Merlot, Cabernet Sauvignon blend
BIANCO DOC COLLI PERUGINI
Trebbiano and Grechetto
ROSATO DOC COLLI PERUGINI
Sangiovese and Cabernet Sauvignon
GRECHETTO IGT DELL’ UMBRIA
100% Grechetto
100% Sangiovese IGT dell’ Umbria
100% Sangiovese passito IGT, Umbria,
Grappa & Etc.
A complete wine tasting experience
▶ Chiorri owns also a country house where guests can stay for
holidays, wine tours or visiting the countryside.
▶ Chiorri offers several activities, such as tours in the vineyard,
wine tastings, cooking classes and also the chance to take part in the
unforgettable annual grape harvest.
CONTACT: Monica Mariotti, owner. Francesco Strangis, export manager.
Azienda Agraria Chiorri di Monica Mariotti Via Todi n.100, 06132 S. ENEA, PERUGIA, ITALIA
tel. +39 075 607141 www.chiorri .it info@chorri.it

sipQ’s
Q.
I’m having a few friends
over (couples, and half are
whiskey-lovers) and want to
serve a cocktail that’s easy to
make. Full disclosure...I don’t
even own a shaker. Do you
have a cocktail suggestion
that everyone will enjoy?
For serving a crowd, pre-batched cocktails
are the way to go. But in a pinch,
pre-bottled ones can be even better.
We like Bully Boy’s Old Fashioned – a
well-balanced blend of award-winning
American Straight Whiskey with
Angostura bitters and raw sugar. It’s
one of our favorite classic cocktails,
and this maker got it right; we would
recommend it for any gathering. If
you really want to make it your own,
simply muddle an orange wheel with
a maraschino cherry (a wooden spoon
or the end of a butter knife will work
just fine), add an ice cube, pour and
you’re done! It just doesn’t get any
easier – and no shaker required!
bullyboydistillers.com
6

Q.
I’ve been starting to enjoy
some really fancy bar drinks
with a flavored foam floating
on top. How can I create
flavored foams at home?
Champagne with
Elderflower Foam
For the foam
7 oz Elderflower liqueur
7 oz Chardonnay
1 tsp gelatin powder
For the drink
Chilled Champagne
Your bartender is most likely using an iSi Gourmet
Whip Dispenser, and our associate editor Dan
Baker is the expert. With its ability to create a
number of different foams (traditionally chefs have
used them to fill pastries), iSi Whip Dispensers add
a new twist to classic cocktails. Some bartenders
have even taken to adding whole cocktails, such as
the classic Ramos Gin Fizz, to an iSi Whip, to create
a faster cocktail with foam that will hold shape for
a longer period of time. For beer cocktails, bartenders
have been infusing fruits with beer to create
hoppy-flavored foam, which will slowly dissolve
into the drink during consumption (try our Brasdell
Collins on page 68). For the home bartender
looking to wow guests or simply experiment in new
cocktails, the iSi Whip is an essential. You can find
one at most restaurant supply stores, or online.
Here is a great recipe to try it out on:
1. Combine foam ingredients in saucepan
over medium heat until dissolved. Allow
to cool.
2. Pour mixture into the iSi Whip. Screw
in the iSi Whip charger.
3. Fill a flute glass three-fourths full with
Champagne. Slowly squeeze dispenser
handle to float Elderflower foam on top.
Photo: Dan Baker
Q.
So many of your recipes
call for simple syrup.
Can you tell me how to
make it? Better still, can
I buy it?
Simple syrup is so easy (and inexpensive) to make, you might not need to buy a commercial
brand. You can, however, find small bottles of simple syrup at most liquor stores. To make it at
home, heat 1 cup water with 1 cup sugar in a small saucepan, until the sugar melts. Stir, remove
from heat and allow to cool. Chill in a covered container for up to 2 weeks. Once you get used
to using simple syrup, we guarantee you’ll want to experiment making flavored simple syrups,
such as our cinnamon syrup on page 18.
»
Send your questions to
Ask Sip at editorial@
Sipthemagazine.com, or
write to Ask Sip, 17 Heritage
Drive, Lexington,
Massachusetts 02420.
All submissions become
property of
Roseann Tully's
7

sipfinds: MAPLE WHISKY
8

A
Sweeter
Whisky
We discovered a delicious
maple whisky, Sortilège,
paired with maple fudge, at Le
Château Frontenac in Quebec
City. A yummy pairing, especially
perfect for a newcomer to
whisky. Try it if you can find it.
www.sortilegewhisky.com
—marylou crowley
9

10

siptripping: KEY WEST
Key West:
A Drinker’s Paradise
on the Island of Bones
11

12
In 1521, Spanish conquistador Juan
Ponce de Léon explored a chain of
1700 small islands, or cayos, off
the southern tip of the land he had just
named “Florida."
”One in particular, the furthest west
to have fresh water, was littered with
human bones. Apparently the natives
had fought many battles on the island,
and since it was entirely made of coral
and stone, they could not bury their dead.
The deceased were left where they fell,
and nature took its course. Ponce de Léon

named the island Cayo Hueso, or “Island
of Bones.” When the island was Anglicized,
that name was misinterpreted, and
it became Key West.
The history of drinking on Key West
goes back almost as far in time, as the
Keys quickly became hideouts for the
rum-running pirates who have inspired
lore for centuries. Rum is still the beverage
of choice there.
There is no shortage of drinking establishments
in old town Key West. Over 360
licensed establishments serve an island
with only 26,000 inhabitants. Most of
the bars are clustered along Duval Street
– the main drag that runs from the Gulf
of Mexico on the north side of the island,
to the Atlantic (just 1 1 ⁄2 miles away), the
southernmost point in the continental U.S.
It was on this street that one of America’s
most famous and accomplished drinkers,
Ernest Hemingway, lived for nine
years and wrote his first four novels. The
descendants of his beloved polydactyl
cat, Snowball, still live there today, and
number more than four dozen.
“Papa,” as Hemingway was almost
universally called, was a very serious
tippler, although he never drank while
writing. Many of the stories that have
been handed down over the years about
his various preferences are tall tales: no,
the mojito was not his favorite, and no,
he did not invent the Bloody Mary. He
was, though, a great fan of the martini,
and usually preferred a ratio he alludes
to in Across the River and Into the Trees,
wherein Colonel Richard Cantwell orders
a Montgomery Martini: 15 parts gin to
one vermouth, claiming that this was
the only ratio of British soldiers to the
enemy’s with which the WWII general
would dare enter into battle.
Rum, however, still rules the roost
on the Island of Bones, and just recently
the island’s first legal rum distillery has
entered the scene, known simply as Key
West Legal Rum. It bills itself as “Chef
Distilled,” because its founders are chefs
by trade, and owners of the popular bar
The Stoned Crab in the “new town”
part of the island. They’ve just installed
a new still there, literally next to the bar.
13

14
The distillery itself is in old town
Key West, situated in a former Coca-Cola
bottling plant on Simonton Street,
just a block off Duval. There, aficionados
can sample the wares, tour the
facility, and buy bottles to take home.
These rums are currently available only
in Florida, but Key West Legal Rum
hopes to export to other states soon.
The lineup includes two white rums, an
aged dark, a spiced, and three infused
rums – Key Lime, Vanilla Brûlée Dark,
and Mojito Mint. The latest addition is
another aged dark, called “Bad Bitch.”
Nearly all the bars on Key West
are large, loud affairs catering to the
hordes of tourists who arrive on giant
cruise ships almost daily (think Bourbon
or Beale Street, with a beach). But
don’t make the mistake of assuming
this means they cannot make a good
cocktail or only pour adjunct light lager.
And perhaps the best advantage
for drinkers in Key West? You can take
your cocktail with you and stroll down
Duval to your next stop, without fear of
incarceration (of course you still can’t
get behind the wheel that way).
They make a fine mojito at the waterfront
bar of the Westin Hotel,
right next to Mallory Square, where
you can tip one back while perusing the
arts and crafts sellers and enjoy street
performers as the nightly throngs descend
on the Square for the best land
view of Key West’s legendary sunsets.
If that doesn’t suit you, enjoy the drinks
aboard one of the many sunset cruising
catamarans that sail each evening,
some even accompanied by live music.
Two culinary staples are found in
almost every bar: smoked fish dip –
usually served with crackers or celery
sticks, and conch fritters. Pronounced
“conk” – they are the creatures that
live in those large shells you imagine
when you think of holding a shell to
your ear to hear the ocean. Key West
is frequently referred to as “The Conch
Republic.”
The best smoked fish dip is at Two
Friends, at the corner of Front and

Ann Streets. For the best conch fritters,
head back to new town and the aforementioned
Stoned Crab – nice poolside
bar and very friendly service, too.
For a high-end dining and drinking
experience, Nine One Five may be the
best on the island. A two-time James
Beard Award winner, this Duval Street
institution, in a beautifully-restored Bahamian-style
house, sports cozy patio
dining and inventive, inspired cuisine.
This is all capped with a stellar wine list,
and a bar that could stand up against the
best in the nation.
A visit to Key West is not complete
without seeing one of the legendary Drag
shows along Duval. Make reservations
well ahead and pay the extra $20 for
“VIP” seats at Aqua, LaTeDa, or 801
Bourbon Bar.
There’s a strong Cuban influence on
Key West, and the most authentic and
most popular place to enjoy Cuban food
and drink is El Siboney. They have
tasty, rum-spiked sangria, and a rich,
Cuban-style ale called Hatuey. The Bistec
de Palomilla is bigger than your head.
One last tip: don’t bother with a car.
Parking is scarce and nearly everything
is nearby. It’s easy to rent a bike, a scooter,
or little electric cars – like luxury golf
carts. Besides, once you’ve seen the sunsets,
you won’t want to go anywhere else.
—kurt michael friese
15

the perfect: MOSCOW MULE
The Moscow
Mule
Few drinks are as thirst-quenching as an
icy Moscow Mule. Copper mugs really
do make a difference in the taste of this
drink (and you can find them easily at
department or discount home stores, or
online); but if you don’t have one, enjoy
your mule in a tall glass.
What you’ll need:
● A copper mug
● A shaker or tall mixing glass
● A metal straw
● Crushed ice
● Freshly-made lime wedges
—dan baker
16

Moscow Mule
MAKES 1 DRINK
Use a commercially-made
ginger beer, or make your
own.
2 oz vodka, such
as Tito’s
½
oz fresh lime
juice
Ginger beer
Lime wedge,
for garnish
1. Fill a copper mug with ice.
Add vodka and lime juice;
top with ginger beer.
2. Garnish with a lime wedge
and serve.
17

cocktails: VODKA
The Last Run
Après-ski
Vodka Refreshers
18

FOR SKIERS
worldwide, the timeframe of March to the end
of April means only one thing: spring skiing.
It’s the perfect time of year when temperatures begin to rise, the days are longer,
the snow is softer, and there is no shortage of libations. Après-ski
is the time-hon-
ored tradition of socializing with friends over food and drink, often while still
wearing your ski gear from the day.
So whether you’re just getting off the slopes from a long day of skiing or looking
to relax after any day, try these vodka treats and enjoy the rest of this great season.
—dan baker
Last Run
MAKES 1 DRINK
Yes, you really do slap one leaf of mint between your hands
before you garnish this drink; it releases the oils and
fragrance of the leaf. And your hands will smell good, too.
1 oz High West 7000’ Peach Vodka
¾ oz yellow Chartreuse
¾ oz fresh lemon juice
¾ oz Maraschino liqueur
4 mint leaves
1. Add 3 leaves of mint to the bottom of a shaker; lightly bruise
with a muddler.
2. Add remaining liquid ingredients. Add ice; shake, then
strain into a martini glass. Garnish with a slapped leaf of mint.

Slopeside Daiquiri
MAKES 1 DRINK
To make cinnamon syrup, heat 1 cup water, 1
cup sugar and 1 cinnamon stick until mixture
boils and sugar is dissolved. Stir and remove
from heat to steep and cool for 20 minutes.
Strain into a clean jar; refrigerate and use
within one week.
2 dashes absinthe
2 oz vodka, such as Tito’s
1 oz grapefruit juice
½ oz cinnamon syrup
Grapefruit twist, for garnish
1. “Rinse” a coupe glass with absinthe. Add
absinthe to glass and lightly swirl until the
inside of the glass is coated; discard
remaining absinthe.
2. In a shaker, add remaining ingredients.
Add ice. Shake, then pour into glass. Garnish
with a grapefruit twist.
20

Fireside Toddy
MAKES 1 DRINK
For chamomile tea syrup
1 cup water
1 cup sugar
5 tsp loose chamomile tea leaves
For toddy
½ oz chamomile tea syrup
½ oz lemon juice
1 oz vodka
hot water
Clove-studded lemon peel,
for garnish
1. Make chamomile syrup. In a small
saucepan, combine sugar and water. Bring to
a boil, then add tea leaves and remove from
heat. Allow tea to steep for 20 minutes.
Strain syrup into a jar or bottle. Refrigerate
any leftover syrup for up to one week.
2. Make cocktail. In a toddy glass or mug,
combine vodka, lemon juice, and chamomile
syrup. Add hot water, then garnish and serve
immediately.
21

22

Bloody Mary
MAKES 1 DRINK
The garnishes for this classic drink are as
important as the drink itself. We use celery,
olives and even bacon...or all three!
2 oz vodka, such as Tito’s
4 oz tomato juice
½ TB lemon juice
2 dashes Worcestershire sauce
3 dashes Tabasco
1 tsp horseradish
Dash of salt
Dash of pepper
Celery stick, for garnish (optional)
Green or black olives, for garnish
(optional)
Crisp bacon strip, for garnish
(optional)
1. In a shaker, combine all ingredients. Add
ice, shake, and taste for spice; add more
Tabasco or horseradish as desired.
2. Pour into a pint glass. Garnish as desired.
23

ar stars: FRANK ROBINSON, USVI
24

“I can’t just pour a drink. I just can’t.”
This seemed like a strange comment from the bartender who is
the U.S. Virgin Islands Stoli Cocktail Masters Champion two years
running. “It’s not the quantity of drinks I serve, it’s the quality.
That’s why people come to see me.” After spending a few hours
on the other side of his bar, I can see why. Frank Robinson of
Zion Modern Kitchen in Christiansted, St. Croix serves up a very
unique cocktail experience.
25

H
e won his most recent award
for his Virgin Islands Flower
Bomb, a complex and exciting
drink made from homemade hibiscus
flower-infused vodka, homemade ylangylang
syrup, local coconut milk, Campari
and lemon juice. Even though he claims
that he can’t just “pour a drink,” he will
pour it for you if you ask for it (definitely
ask for it!) You don’t want to miss a taste
of this amazing creation. But don’t stop
there. There’s so much more to having
Frank Robinson make you a drink.
Robinson is a talented chef who migrated
to the world of cocktails. He approaches
mixology by thinking like a chef.
And, just like a talented chef in a great
restaurant, he does not settle for many
ingredients that come already bottled
and produced. He elevates the concept
of artisanal cocktails by making his own
infusions – both alcohol and simple syrups
⎼ and custom crafts a drink for each
customer based on answers to his careful
and probing questions about what they
like in the realm of food.
His bar is packed with a steady stream
of spirited conversations between him
and patrons about the perfect cocktail
for each of them. He takes it from there
and knows exactly what you want in a
drink and how to deliver it, never tiring
of the look of delight on people’s faces
after the first sip. The combination of his
handcrafted ingredients and talent as a
chef-mixologist is almost magical.
I counted nineteen custom liquor infusions
on his bar. There were vodkas with
vanilla, honey or sweet thyme; rums with
ginger and coconut or galanga root, gins
with cucumber, carrot or guava. When
he has an inspiration he’ll go looking for
ingredients like ylang-ylang or hibiscus
flowers. When a supplier brings something
interesting into the restaurant he’ll get
to work using it in a cocktail. He keeps
some brews, like his pineapple habañero
tequila, always on hand. Others, like “Buddah’s
hand” tequila depends on the fruit’s
seasonal availability. He was busy making
a rosemary-infused bourbon when I was
there. It would be ready in three days. I
was sad to be leaving the island before I
could taste it.
Just get yourself to St. Croix and go
see Frank. I know I can’t wait to be on
the other side of his bar again to see what
else he’ll cook up for me.
—marylou crowley
Frank’s Infusions
Frank uses Bombay gin, Stolichnaya vodka, Lunazul tequila, and a good quality
aged rum. His rum of choice is barrel-aged Cruzan, made right in St. Croix.
Carrot-Infused Gin
MAKES 3 LITERS
2. Strain into a clean covered jar. Vodka is ready to use
immediately.
3 liters gin
2 1 ⁄2 lbs carrots, peeled and shredded
1. In a large mason jar, mix gin and carrots together. Set aside
in a cool, dry place for 3 days.
2. Strain into a clean, covered jar. Gin is ready to use
immediately.
Pineapple and Pepper-Infused Tequila
Frank calls his pineapple and pepper-infused tequila “Dragon
Juice,” and for good reason. It’s got some serious heat. He
suggests letting this infusion rest for 3 days, then taste it before
using it. It can take a day or two longer for the pineapple to
sweeten and mellow the heat. Strain it when it tastes right to you.
Citrus Vodka
Robinson wouldn’t think of buying citrus vodka. Make your own
and taste the difference.
MAKES 3 LITERS
3 liters vodka
6 limes, quartered
6 lemons, quartered
2 oranges, quartered
1. In a large mason jar, mix vodka and fruits together. Set aside
in a cool, dry place for 3 days.
MAKES 3 LITERS
3 liters tequila
3 pineapples, skinned, cored and
cut into chunks
4 habañero peppers, 2 left whole
with slits cut into the sides, plus 2
sliced and de-seeded
1. Mix all ingredients in large mason jar; store in cool, dry place.
Taste after 3 days. The heat will be evident immediately, but it
may take a day or two longer for the pineapple sweetness to come
through.
2. Strain into a clean covered jar and use as desired.
26

Roasted Banana-Infused Rum
This rich infusion makes a great dessert drink. Demerara sugar is
a rich, dark brown large-crystal sugar available at most grocery
stores, or online. Use dark brown sugar if you can’t find it.
MAKES 3 LITERS
3 liters rum plus ½ cup
12 peeled bananas
½
cup demerara sugar
1. Preheat oven to 350°F.
2. Place bananas in a roasting pan. Flatten to 1 ⁄3-inch thickness.
Drizzle with ½ cup rum.
3. Sprinkle demerara sugar over all. Roast until caramelized.
4. Scrape bananas and caramelized bits into a large covered
mason jar. Add rum and steep for 3 days in a cool dark place.
5. Strain into a clean jar and use as desired.
Frank’s Cocktails
Pineapple Express
MAKES 1 DRINK
1 inch piece of cucumber, seeded
and finely diced
¼ lemon
¼ lime
1.5 oz pineapple-habañero-infused
tequila
½ oz Triple Sec
½ oz simple syrup
1 slice cucumber, for garnish
1. Cut cucumber into fine dice.
2. Squeeze juice from lemon and lime into a
shaker cup full of ice. Add remaining
ingredients and shake vigorously.
3. Strain into a tall glass and top with fresh
ice. Garnish with slice of cucumber.
28

—warren bobrow

Roasted Banana Rum Cocktail
As good as, or better than, most desserts.
MAKES 1 DRINK
2 oz roasted banana-infused rum
1 oz simple syrup
1
⁄8 tsp ground cinnamon
2 TB heavy cream
1 drop almond extract
Freshly grated nutmeg, for garnish
1. Place all ingredients into a shaker filled with ice; shake vigorously.
2. Pour into a rocks glass over fresh ice. Grate fresh nutmeg on top.

The ML
This one’s a custom concoction named for me. I
told Frank that I liked gin and wanted something
refreshing, a little sweet with a little heat. It has
everything I asked for.
MAKES 1 DRINK
2 oz carrot-infused gin
¾ oz honey syrup
1
⁄2 orange, juiced
1
⁄8 tsp cayenne pepper
1
⁄4 oz St-Germain elderflower liqueur
Splash pineapple juice
1
⁄8 tsp ginger juice
1 oz club soda
Orange wedge, for garnish
1. Make honey syrup. In a small bowl, combine
equal parts honey and water.
2. Make ginger juice. Squeeze a ¼-inch piece of
raw ginger in a garlic press to extract 1 ⁄8 teaspoon
ginger juice.
3. Add all ingredients except club soda into a
shaker cup filled with ice; shake vigorously.
4. Strain into a tall glass over fresh ice; top with
club soda. Garnish with wedge of orange.
31

elixirs: VERMOUTH
Spirit
of the Sorcerer
Vermouth is a key blending element for wizards of the cocktail.
The Montreal
Created by Jonathan Pogash,
The Cocktail Guru
2 ½ oz Tap 357 Canadian Maple Rye
whisky
¾
oz sweet (red) vermouth, such as
Cinzano
3 dashes Angostura bitters
Stir all ingredients well with ice and strain
into a chilled cocktail glass. Garnish with
orange peel.
34

Blending is an art.
Consider traditional French sauces — created by finding the right
ingredients and determining the right proportions, using the right
blending techniques and applying heat. Or great wines, many of
which are blends of different grapes, adding layers of complexity
that a single varietal taste can seldom provide.
Cocktails — whether classic or modern — also represent the
art of blending at its finest. As the art is practiced today, the
best results are often achieved by the collaboration between the
“source” — a spirits producer — and the “sorcerer” — a talented
bartender. That is why many cocktail recipes are credited to a
bartender and include the names of specific brands of spirits.
And just as the chef plays with fire at the creation, the bartender
is the master of ice.
Here we pay tribute to vermouth — an ancient potion which
combines fortified wines with herbs and botanicals. Sweetish red
vermouth is often referred to as Italian vermouth, although it may
come from anywhere, as can dry white vermouth, although it is
often called French vermouth. In recent years, vermouth producers
have joined in the fun by making new blends of their elixirs using
exotic flavors and techniques, just as have other spirits producers.
Although we can sip vermouth just poured out of the bottle
as an aperitif, we most love it as the key blending or accenting
agent in a cocktail — think of red in the Manhattan or a Negroni
and white in the Martini — although vermouth itself is seldom the
dominant flavor.
And so our sorcerers of the bar have been busy at work. Here
are seven of their tweaks on the classics, as well as totally new
creations. —roger morris
Hwayo Negroni
Created by Ryan Te, Oiji, New York City
1 ½ oz Jasmine Hwayo Soju Korean
rice spirit
¾
½
¼
oz sweet (red) vermouth
oz Campari
oz Aperol
1 dash Fee Brothers orange bitters
Stir ingredients and strain into a short glass
over one ice cube. Garnish with twist of
lemon.
35

Americano
4 to 5 ice cubes
1 part Martini Riserva Speciale
Rubino
1 part Martini Bitter aperitivo
2 parts soda water
Into a highball glass with ice, pour the
rubino and aperitivo; top with soda water.
Stir gently and garnish with orange slice.
The Martinez
1½ oz Martin Miller’s Westbourne
Strength gin
1½ oz sweet (red) vermouth, such as
Cinzano
¼
oz Maraschino liqueur
2 dashes Angostura bitters
Add all ingredients into a shaker with ice,
shake, and strain into a coupe glass. Garnish
with orange twist.
36

Milano Fizz
Created by Natasha David,
Nitecap, New York City
¼
½
¼
¼
oz Campari
oz Bulldog gin
oz Cinzano 1757 sweet vermouth
oz orange cream soda
1 tsp lemon juice
Egg white
Seltzer water
Shake ingredients together; strain into a tall
glass and top with seltzer. Garnish with
orange crescent.
Gin & IT
1 part Martini Riserva Special
Ambrato vermouth
1 part Bombay Sapphire gin
1 dash orange bitters
Pour all ingredients into mixing glass with
ice, stir gently and strain into a vintage
cocktail glass. Garnish with a twist of lemon.
37

Dirty Miss Martini
2 oz Van Gogh Blue Triple Wheat vodka
1 TB dry vermouth
1 TB olive juice
Add all ingredients to a shaker filled with ice. Shake well
and strain into a martini glass. Garnish with olives.
The best results are often
achieved by the collaboration between the “source”
— a spirits producer — and the “sorcerer”
— a talented bartender.

39

siptripping: PRAGUE
PRAGUE'S
inventive bartenders, lively bar
scene and home-grown Czech
spirits prove everything old is
new again.
40

Prague not only falls in the center of
Europe, but hits a happy medium
between history and modernity.
Medieval, Baroque, Belle Epoque and Art
Deco architecture converges with 21st
century art, music, cuisine and fashion
enchants visitors. Part of its new appeal
lies in the cocktail bar universe, which
local bartenders and cocktail connoisseurs
point out, only took flight in the
past few years.
Achim Šipl balances the roles of spirits
brand ambassador (most notably R.
Jelinek, a producer of slivovitz, or plum
brandy, and other fruit brandies), bar
menu consultant and international bartending
competitor, credits the explosion
of the Prague cocktail scene, in part, to
influences of the six million foreign visitors
who visit annually. He has observed
travelers from all over the world pushing
bartenders in their creativity, he also
credits his colleagues for their showmanship
and willingness to put a distinctively
Czech spin on things customers may consider
American, British or even Asian.
“While we have our own world-famous
bartenders and bars who have brought
world trends to customers in the Czech
Republic, it is the empathetic and accommodating
approach of these barmen,
their talent and sense of fun which has
allowed them to introduce elements of
our culture and cuisine into the mix,”
says Šipl. “They’ve brought in a golden
age for Prague’s cocktail world. We feel
the bar experience in Prague is about
gastronomy, the visual experience, the
integration of local raw materials and
domestic products that make customers
question what they think they know about
cocktails.”
Although Czech pilsner beers and boutique
wines can still be found throughout
the city, it is fitting that most of Prague’s
most groundbreaking bars are tucked
away like precious jewels into the nooks
and crannies of the “Old Town” in the
city center. It’s also fascinating that each
buzzed-about bar manages to carve out
a distinct personality while at the same
time produce beautifully crafted cocktails
at reasonable prices, especially given the
effort put into presentation. A perfectly
executed Sidecar, for example, will cost
about half of what a comparable drink
would go for in New York or San Francisco.
41

Bugsy’s, one of the first craft cocktail
destinations in Prague, is credited as
one of the first in the area to introduce
pre-Prohibition-style cocktails to young
local trendsetters. It also has a well-documented
evolution, told in a series of
framed photos hanging near the front
door. While the décor has maintained a
familiar 1930s art deco look throughout
its history, Jan Braniš, Bugsy’s bar manager,
says it is the crowd and occasional
updates behind the bar that keep it on
the cutting edge.
“Every single week, there’s a new trend
coming up in one of our bars, just like in
London,” Braniš tells me as he adeptly
prepares the Bugsy’s Rose signature
cocktail. “What makes or breaks a bar in
Prague, besides the quality of the drinks,
is the quality of our people and the atmosphere.
We believe that excellent service
and beautifully crafted, original drinks
should be the rule and not the exception.
Travelers often come because of web review
sites or cocktail blogs. Locals who
frequent this bar encourage spread the
word too. We also, of course, have in our
favor the fact that we were Prague’s first
cocktail bar.”
Tretter’s New York, listed on the World’s
Best Bars web site with Bugsy’s, does
its part to up Prague’s game as a cocktail
town. Named for globally renowned
master bartender Michael Tretter, it offers
as many as 200 cocktails in a given season,
blending over a 100 classics on call
with 50 originals determined by what’s
in season.
Black Angel’s, which has won numerous
accolades as one of the best bars in the
world since its opening five years ago, is
noted for transforming the Sazerac, Tiki
drinks and others into the best cocktails
you’ve not yet tried. Not surprisingly,
lots of things at Black Angel’s are closely
guarded secrets, and photography in this
wonderfully photogenic bar is strictly
forbidden. As its general manager, Pavel
Šíma, takes us behind the scenes (including
an innovative prep kitchen that blurs
the lines between craft cocktails and
volume production), imaginative theme
spaces, and even a UNESCO-designated
well from the Middle Ages (doubling as
a table, with its Plexiglass topper), he
points out one of the bar’s goals is to
turn the notion of exclusivity on its head.
“When we first opened, the local customers
played it safe and ordered familiar
things like Mojitos and Cuba Libres,”
recalls Šíma. “Immediately, we were determined
to keep those kinds of drinks
off the menu. Instead, we retooled and
decided to start with forgotten classics
such as the Sazerac, the Old Fashioned
and others. From there, we integrated
some Czech spirits and local ingredients
to put a new spin on these to create something
new for the locals and the visitors.”
They say they don’t have customers, just
hundreds of close friends.
“We have no waiters ⎼ only bartenders
⎼ and we circulate them so that sometimes
they are behind the bar and other
times they are taking orders and getting
to know the customers,” continues Šíma.
“We don’t have VIP customers. Every single
person is a VIP who deserves the best.
Whether you are spending 200 crowns
($7.50 U.S.) or 2000 ($75), we are going
to make sure you know your money and
presence is good here.”
Cloud 9 Sky Bar & Lounge, at the top of the
Hilton Prague, melds together the posh
“sky bar" concept from the U.S. and Asian
capitals with a neighborhood-friendly attitude.
This results in a customer base where
Prague’s young-and-fabulous trendsetters
mix with foreign visitors. Ladislav Gabor,
who was finishing his stint as a principal
bartender at Cloud 9 and is starting a new
job at top-rated restaurant The Alcron,
says its best-selling cocktails reflect the
Czech Republic’s earlier influences on
spirits and cocktail trends internationally.
“We are especially proud of our drink
called ‘Made in U.S.A.’ because it serves
as a metaphor for how R. Jelinek’s Slivovitz
went into the international scene in 1934,
when Rudolf Jelinek made the first import
shipment of the Kosher line into the
USA,” Gabor explains. By mixing slivovitz,
cranberry and vermouth and a dried plum
garnish, this drink is the perfect way to introduce
trendy customers to plum brandy.
The combination of unique local ingredients
and the fact that the Czech Republic
has historically been in the center of Europe
makes our bar scene very compelling.
There are people coming over to Prague
from the north, south, east and west, and
it is our goal to appeal to all palates.”
—elyse glickman
42

Almond Cigar
Jan Braniš, Bugsy’s Bar
MAKES 1 DRINK
1¾ oz Havana Club Añejo or other
aged rum
¾ oz Amaretto di Saronno
¾ oz Rose’s lime cordial
Cinnamon stick, for garnish
Long lime peel, for garnish
1. Combine ingredients in a shaker.
2. Strain into a v-shaped cocktail glass.
3. Garnish and serve.
43

Worth
Czeching
Prague’s Home
Out
Grown Spirits
Plum brandy, or slivovitz, has been around for generations,
and since 1934, had been a part of many Jewish-American
households. Some people not familiar with R. Jelinek’s spirits
may write them off as an older person’s drink. However, the
history and the spirits’ versatility make them ripe – like the
plums – for rediscovery. R. Jelinek spirits were in peril of
disappearing internationally when Nazis seized the Jelinek
family’s assets in World War II. The distillery later went under
state control in 1948, though some distribution channels to
the U.S. and elsewhere were maintained. In 1994, soon after
the Czech Republic’s political fortunes changed, the company
returned to private ownership. Andre Lenard, the founding
family’s surviving grand-nephew, became a member of the
revitalized company’s advisory board. A trip to the distillery
(www.rjelinek.us) in Vizovice (a few hours drive or train ride
from Prague) is both a foray into history and good taste.
Daughter company R. Jelinek U.S.A. has brought back
slivovitz slowly but surely into the bartender’s vocabulary,
and thanks to demand among creative bartenders in Prague
as well as in the 30 U.S. states where the spirits are now
available, has expanded to include different expressions of
the slivovitz, Poire William liqueur, Bohemia Honey and bar
staples Fernet and Amaro liqueur. Achim Šipl notes bartenders
around Prague have updated the Manhattan as the Moravian
Cock (Rooster), using slivovitz in place of whiskey, and the Old
Fashioned with Poire William.
Becherovka, originally created in 1807 by a British doctor
and a Czech apothecary in spa town Kalovy Vary, was
intended as a medicinal elixir. Thanks to its strong accents
of cinnamon, clove, and ginger and recent acquisition by
international liquor conglomerate Pernod Ricard, it is now
increasingly recognized as the cure to the common gin. The
20 botanical-strong liqueur since has been adapted by several
bartenders in Prague, America and elsewhere.
44

iF YOU GO
Black Angel’s
Staroměstské nám. 29,
110 00 Praha 1,
Blackangelsbar.cz
Mandarin Oriental Prague
Nebovidská 459/1
118 00 Praha 1
mandarinoriental.com/prague/
Gin & Tonic Club
Vinohradská 45
120 00 Praha 2
gintonicclub.com
Cloud 9 Sky Bar & Lounge
at The Hilton Prague Hotel
Poběežní 1,
186 00 Praha 8
cloud9.cz
Hemingway Bar
Karoliny Světlé 279/26
110 00 Praha 1-Staré Město
hemingwaybar.cz/bar-prague/
The Alcron
Štěpánská 623/40
110 00 Praha 1-Nové Město
alcron.cz/
Bugsy’s Bar
Pařížská 1068/10
110 00 Praha - Staré Město
bugsysbar.com
Tretter’s
V Kolkovně 3
110 00 Praha 1
Tretters.com
L’Fleur
V Kolkovně 920/5
110 00 Praha 1-Staré Město,
www.lfleur.cz/
Bourbon Bar
V Celnici 8
110 00 Praha 1
bourbonbar.cz
The Alchemist
Tržiště 19
110 00 Praha 1
alchymisthotel.com/
For more
information, visit
czechtourism.com
45

Made in the U.S.A.
Roman Uhlir, Cloud 9, Prague Hilton Hotel
MAKES 1 DRINK
2
⁄3 oz R. Jelínek Kosher Five Year Gold
Slivovitz
1
⁄3 oz Grahams Tawny Port
¾
oz dry vermouth
2
⁄3 oz Dom Benedictine
2
⁄3 oz cranberry juice
3 dried plums, skewered
1. In a mixing glass, combine juices and
spirits; stir.
2. Fill a rocks glass with ice, then slowly
transfer drink mixture.
3. Garnish with dried plums.
Becher’s Mai Tai
Black Angel’s Bar
MAKES 1 DRINK
¾ oz Becherovka liqueur
¾ oz 3-year aged rum
¾ oz 7-year aged rum
¾
½
½
oz fresh lemon juice
oz Amaretto di Saronno liqueur
oz muddled passion fruit
Orange slice, for garnish
Cinnamon stick, for garnish
Mint sprig, for garnish
1. Fill a mixing glass with ice. Add all drink
ingredients and shake well.
2. Fill a mug or highball glass with ice. Strain
drink ingredients into glass.
3. Garnish with orange slice, cinnamon and
mint sprig.
46

Moravian Sour
Pavel Šíma, Black Angel’s Bar
MAKES 1 DRINK
1 1 ⁄2 oz Slivovic Rudolf Jelínek
Stanley 2012
½ oz Aperol
½ oz MONIN passion fruit syrup
½ oz fresh lemon juice
1 egg white
1 cherry, for garnish
1. In a mixer glass, combine Slivovic, Aperol,
passion fruit syrup and lemon juice.
2. Half fill a cocktail shaker with ice; add
cocktail mixture.
3. Shake for 30 seconds; pour into glasses.
4. Froth the egg white and float on top of
drink.
5. Garnish with a cherry if desired. Serve ice
cold.
Black Angel’s Sazerac
Pavel Šíma, Black Angel’s Bar
Make the absinthe ice cube(s) the day before
serving. Freeze a batch in a silicone ice cube
tray; unmold and store in two layers of
zipper lock bags for up to 2 weeks.
MAKES 1 DRINK
1¾ oz cognac
2 tsp MONIN Gomme syrup
2 dashes Peychaud bitters
1 Žufánek St. Antoine Absinthe ice
cube
1 lemon peel, for garnish
1. Place a few regular ice cubes in a mixing
glass. Add cognac, bitters and syrup. Stir
well.
2. Place the absinthe ice cube into a
second chilled Old Fashioned glass. Strain
mixture over cube.
3. Garnish with a twist of lemon peel.
Black Angel’s Planters Punch
Pavel Šíma, Black Angel’s Bar
MAKES 1 DRINK
1¾ oz Myers Dark Rum
1¾ oz fresh fruit punch, made with
seasonal fruit
1½ oz pineapple juice
1½ oz orange juice
splash club soda (optional)
1. Fill a mixing glass with ice. Add in rum,
punch and juices. Shake well.
2. Fill a Tiki mug or highball glass with ice.
Strain mixture into glass.
3. Top with club soda if desired.
Bugsy’s Rose
Jan Braniš, Bugsy’s Bar
MAKES 1 DRINK
1¼ oz vodka
¾ oz lime juice
¾ oz Rose’s Lime cordial
½ oz rose extract
1¾ oz spring water
Rose petals, for garnish
1. Combine ingredients in a shaker and
shake.
2. Pour into an Old Fashioned glass over ice
cubes
3. Garnish with rose petals and serve.
Cuban Apple Smash
Jan Braniš, Bugsy’s Bar
Make ginger juice by squeezing fresh ginger
slices (using the blade of a chef’s knife) and
capturing the juice. It takes a few minutes,
but is worth the effort!
MAKES 1 DRINK
2 oz Havana Club añejo 3 años, or
dark rum of choice
½ oz sour apple liqueur
¾ oz caramel syrup
1 oz lemon juice
1 TB ginger juice
Mint and caramelized apple slices,
for garnish
1. Combine ingredients in a shaker and
shake.
2. Pour into a julep cup over crushed ice.
3. Caramelize apple slices with a hand torch.
4. Arrange apple slices and mint on top of
the cup.
Becher Maple Sour
Bugsy’s Bar, Prague
MAKES 1 DRINK
1 oz Becherovka Original
¾ oz apricot brandy
1 egg white
¾ oz lime juice
¼ oz maple syrup
Dried apricot, for garnish
1. Combine liquid ingredients in a shaker.
2. Add a few ice cubes to a rocks glass or
mug. Strain mixture from shaker into glass/
mug.
3. Garnish and serve.
47

Public Affair
Tretter’s New York Bar
MAKES 1 DRINK
2 oz Jack Daniels whiskey
1 tsp honey
1 oz vanilla liqueur
1 oz lemon juice
2 oz brewed green tea
1 oz egg white
1. Fill a shaker half full with ice. Add all
ingredients.
2. Shake for 15 seconds or until frothy.
3. Strain into a chilled teacup.
Dreaming Carafe
Tretter’s New York Bar
MAKES 1 DRINK
1 oz Becherovka
1 oz vanilla liqueur
½ oz cinnamon syrup
1 oz lime juice
Ginger beer
Lime wheel, for garnish
1. Combine first four ingredients in a shaker
and shake.
2. Fill a tall glass with ice. Pour mixture into
the glass. Top with ginger beer. Garnish with
fresh lime.
Second Hawaiian Salt
Tretter’s New York Bar
MAKES 1 DRINK
1 oz Ron Diplomatico
½ oz Becherovka Original
¾ oz lime juice
2 tsp sugar
dash celery bitters
1. Pour ingredients into a cocktail shaker.
2. Fill with ice and shake for 20 seconds.
3. Strain into a chilled or ice-filled Old
Fashioned glass.
Yakuza
Josef Zelenka, Bar Manager, The Mandarin
Oriental Prague
The flavor profile of this cocktail is based on
the Bon Pari, a traditional Czech candy.
MAKES 1 DRINK
1 oz Bombay Gin
½ oz lime juice
½ oz simple syrup
1 TBS MONIN passion fruit syrup
½ oz Aperol
1½ oz pineapple juice
1 egg white
Passion fruit seeds or wheel, for
garnish
1. In a shaker, combine all ingredients.
2. Add ice cubes to the shaker to create
foamy texture of the cocktail.
3. Strain into a large martini glass.
4. Garnish with passion fruit seeds or
wheel.
No Stress
Milan Mriglod
This cocktail was one of the winning
entries in the 15th international Rudolf
Jelinek Cup, held in conjunction with the
Czech Bartenders Association.
MAKES 1 DRINK
2
⁄3 oz R. Jelinek Slivovitz 45%,
preferably 3-year-old
2
⁄3 oz MONIN peach liqueur
1
⁄3 oz MONIN black currant liqueur
½ oz fresh raspberries, muddled
4 drops Angostura bitters
1
⁄3 oz MONIN sugar syrup
2
⁄3 oz lemon juice
2
⁄3 oz egg white
Mint, for garnish
1. Combine ingredients in a shaker. Shake
vigorously.
2. Pour into an Old Fashioned glass over
ice cubes.
3. Top with garnish.
1st Crescit Sour
Tretter’s New York Bar
MAKES 1 DRINK
1 oz Bols Genever
¼ oz Chartreuse
1 egg white
¾ oz honey water
¾ oz fresh lime
Cherry, for garnish
Orange slice, for garnish
1. Pour ingredients into a cocktail shaker.
2. Fill with ice and shake for 15 seconds, or
until frothy.
3. Strain into a chilled or ice-filled Old
Fashioned glass.
4. Garnish with a cherry or orange slice.
48

oad trip: LOCUST, N.C.
CRAFT COFFEE
IN THE MIDDLE OF NOWHERE
Tyler Donoghue, owner of Locust, North Carolina’s Daily Grind,
is committed to “exquisite coffee and snarky comments” in his
quirky craft coffee shop. “It’s incredibly out of place,” Donoghue
says. “You just wouldn’t expect craft coffee out in the middle
of nowhere...but everywhere deserves superb coffee.” Twentyseven-year-old
Donoghue had wanted to own a shop for nearly
twenty years (since age 6) and jumped at the opportunity to
introduce craft brew to rural Carolina in 2013. This unique spot
holds it own and ranks with top shops in Charlotte and Raleigh.
Come here for fresh, brewed-to-order coffees and teas, comic
books and conversation. —kimberly kinnecom
50

Cortado
Tyler measures everything precisely, in grams. He uses Counter Culture
Apollo espresso, with citrus and floral notes and silky texture.
MAKES 1 4-OZ DRINK
19.5 grams ground coffee
2 oz whole milk
1. Finely grind coffee beans in a coffee grinder; place into a portafilter,
distributing grounds evenly. Use a tamp to compress grounds.
2. Lock portafilter into the espresso machine; brew two shots of
espresso directly into a Gibraltar glass for 22 seconds, to make 35 grams
liquid espresso.
5. In a steaming pitcher, steam milk to 140°F.
6. Pour steamed milk into the Gibraltar glass over the espresso. Serve
immediately.
Filthy Chai Latte
MAKES 1 12-OZ LATTE
7.5 grams Rishi black tea, steeped in tea infuser
1.5 grams each: organic cinnamon, cardamom, ginger root, black
pepper and cloves
5 oz water, 212°F, plus more to preheat cup
1 oz clover honey
19.5 grams ground coffee
4 oz whole milk, steamed to 140°F
1. Place tea and spices together in tea infuser. Steep in water.
2. Preheat a 12 oz cup (fill with boiling water, then empty and dry). Add
honey to bottom of cup. After 5 minutes, pour brewed tea into cup, over
honey.
3. Finely grind coffee beans in a coffee grinder. Transfer to a portafilter;
distribute grounds evenly. Use a tamp to compress coffee grounds evenly.
6. Lock portafilter into espresso machine; brew two shots of espresso for
22 seconds, to make 35 grams liquid espresso.
7. Pour espresso shots over the tea.
8. Stir tea, honey and espresso together.
9. In a steaming pitcher, steam milk to 140°F; pour over mixture.
Decorate steamed milk as desired.
51

pairings: GUINNESS
Cooking
with
tPerfect
PINT
Few beverages in the world have as much a national identity
as Guinness, the legendary “black stuff” that was first brewed
in Ireland in 1775. The drink is so revered that it requires its
own unique glass (a slightly tulip-shaped pint glass), a specific
serving temperature (43°F), and a special two-minute-long pull,
also known as a “double pour,” in order to achieve “the perfect
pint.” For the absolute best taste, Guinness aficionados will tell
you “it doesn’t travel well,” so you must drink it in Ireland...but
considering that more than ten million glasses are enjoyed every
day around the world, that might just be a bit of blarney!
—margaret m. johnson
52

Guinness is the best-selling
drink in Ireland,
but it has also enjoyed
a long-standing relationship
with Irish food. Guinness
brewers once called it “the
perfect partnership . . . few
things in life complement each
other as smoothly.” The strong,
roasted, bitter taste makes it a
wonderful accompaniment to
sharp cheeses, savory tarts,
and seafood, particularly oysters
and smoked salmon. The
high level of hops gives it some
floral, grassy overtones that
complement hearty dishes and
red meats, but it also provides
a slight sweetness that enhances
white meat and poultry.
Some tasters even find hints
of coffee and chocolate, particularly
in Guinness Draught, to
be a perfect accompaniment to
rich, dark desserts. The Guinness
Storehouse calls the salty/
sweet, bitter/sweet combination
“a match made in heaven.”
The History of Guinness
Photo: Kerrygold
Next to water and wine, beer is possibly
the universal drink of mankind.
Ancient man discovered that
after harvesting the fruits of the earth
— wild-growing, sugar-containing raw
materials such as grapes, fruits, berries,
and honey — and adding water, then leaving
the mixture exposed to the warmth
of airborne natural yeasts, a stimulating
beverage would result. In those areas
where starchy grasses like wheat, barley,
and rye grew, the beverage came to be
known as bouzah, after the old city of
Bousiris in the Nile Delta.
The technique of brewing eventually
spread across Europe to Ireland, where
early inhabitants began to sow the seeds
of an Irish brewing tradition by planting
wheat and barley. From the fifth century,
when Saint Patrick reportedly traveled
around Ireland with his own brewer, a
priest called Mescan, brewing grew as
an important art in medieval Ireland.
In late 1759, Kildare-born Arthur Guinness
decided to try his luck in Dublin,
where he took a 9,000-year lease on a
small, unused, ill-equipped brewery at St.
James’s Gate, hoping to make it prosper.
After first brewing ale, Guinness found
that he would have to compete with a new
drink popular with the porters at Covent
Garden and Billingsgate that was being
exported to Dublin by London brewers.
Tackling the English at their own game,
Guinness tried his hand at the new “porter,”
and in 1775 established a tradition
that’s unsurpassed in brewing history.
The characteristic dark color of porter,
which is made with top-fermenting yeast,
is the result of using roasted unmalted
barley in addition to hops and water.
Determined to brew a better porter than
its competitors, in 1822 Guinness brewers
laid down exact regulations for their
“Extra Superior Porter,” and the word
“stout,” meaning “hearty” and “robust,”
was added in the early 1920s as an adjective
describing porter. The word evolved
as a name in its own right and today Guinness
is one of the most successful brands
worldwide.
53

▶
When cooking with Guinness, use Guinness
Draught. Measure first, let the head settle,
and measure again.
Great recipes with Guinness
GUINNESS ONION SOUP
SERVES 8
The French may have invented onion
soup, but it took the Irish to give it a flavor
all its own. Instead of the traditional
topping of Gruyère cheese, try it with
Kerrygold Swiss or Blarney cheese.
2 tablespoons unsalted butter
3 large yellow onions, peeled
and sliced
2 large red onions, peeled and
sliced
4 shallots, minced
1 garlic clove, minced
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon dark brown sugar
3 cups homemade beef stock or
canned low-sodium beef broth
1 cup Guinness
Salt
Ground pepper
1 cup shredded Swiss or Blarney
cheese, for topping
1. In a large saucepan over medium
heat, melt butter. Add onions, shallots
and garlic and cook for 12 to 15 minutes,
or until soft but not browned. Add
bay leaves, basil, thyme, brown sugar,
stock and Guinness. Bring to a boil,
then reduce heat to low and simmer,
covered, for 25 to 30 minutes, or until
the onions are tender. Season to taste
with salt and pepper.
2. Preheat broiler. Arrange 8 flameproof
crocks on a baking sheet. Ladle
soup into the crocks and sprinkle with
cheese. Place under broiler 4 inches
from the heat source and broil for 1 to
2 minutes, or until the cheese melts
and starts to brown. Remove from
oven. Carefully place each crock in
the center of a serving plate and serve
immediately.
STEAMED MUSSELS IN
GUINNESS AND CREAM
SERVES 4
A bowl of mussels steamed in Guinness
and cream is one of Ireland’s most
popular dishes. The Brazen Head, at
20 Lower Bridge Street, Dublin, calls
them “a must for seafood lovers." The
800-year-old pub remains one of Dublin’s
most distinctive public houses and
provides traditional Irish music, lively
conversation, good food and drink. This
Photo: Leigh Beisch
54

Photo: Guinness Storehouse
recipe is a variation of the mussels
served there.
2 tablespoons butter
2 large onions, chopped
2 garlic cloves, chopped
1 (12 ounce) bottle Guinness
6 pounds mussels, scrubbed and
de-bearded (see Note)
Salt
Freshly ground black pepper
2 cups heavy cream
2 tablespoons minced fresh
flatleaf parsley
1 tablespoon fresh thyme
1 tablespoon chopped fresh dill
French bread, for serving
1. In a stockpot or Dutch oven over
medium heat, melt butter. Add onions
and garlic; cook for 2 to 3 minutes, until
soft but not browned. Add Guinness,
mussels, salt and pepper. Bring to a boil;
cover and cook, stirring once or twice,
for 6 to 8 minutes, or until mussels
begin to open.
2. Add cream, 1 tablespoon parsley,
thyme and dill. Return gently to boil and
cook for 2 to 3 minutes longer, or until
all mussels open. Discard any that do
not open.
3. To serve, divide mussels among
shallow bowls and ladle the juice over.
Sprinkle with remaining parsley and
serve with slices of bread.
BEEF AND GUINNESS
SERVES 6
Sipnote
Scrub fresh mussels
with a brush to remove any
sand or dirt on the shell.
To de-beard them, grab the
thread with your fingers
and pull out toward the
hinged point of the shell.
Beef stew laced with Guinness is second
only to Irish Stew as a dish immediately
recognized as Irish. It's favorite
pub grub and perfect for home cooks
because you can make it in advance and
reheat it. Serve it as a stew, or as a casserole
with the cheese biscuit topping.
For the stew
2 tablespoons canola oil
2 pounds lean beef, cut into
1-inch cubes
3 large onions, peeled and sliced
4 tablespoons flour
4 stalks celery, thickly sliced
8 cups homemade beef stock or
canned low-sodium beef broth
1 cup Guinness
1 teaspoon caraway seeds
1 tablespoon raisins
1 tablespoon tomato purée
Salt
Freshly ground black pepper
8 carrots, peeled and thickly
sliced
2 tablespoons minced fresh
flatleaf parsley
Boiled potatoes, for serving
For the cheese biscuit topping
2 cups self-rising flour
1
⁄2 teaspoon dry mustard
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
3 tablespoons cold unsalted
butter
1 cup shredded Dubliner cheese
1
⁄2 teaspoon Tabasco sauce
1
⁄2 to 3 ⁄4 cup water
1 tablespoon milk, for brushing
biscuits
1. Make stew. In a stockpot or Dutch
oven over medium-high heat, heat oil.
Add meat and cook, stirring constantly,
for 5 to 6 minutes, or until browned on
all sides. With a slotted spoon, remove
meat and set aside.
2. Reduce heat to medium; add onions
to the pot and cook for 3 to 4 minutes,
or until soft but not browned. Add flour
and stir to coat onions. Return meat
to pot and add celery, stock, Guinness,
caraway seeds, raisins, tomato purée,
salt and pepper.
3. Cover, reduce heat, and simmer for
about 2 hours, or until the meat is nearly
tender. Add carrots and cook for 30
to 40 minutes longer, or until meat and
carrots are tender when pierced with a
fork. To serve as stew, ladle into shallow
bowls and sprinkle with parsley. Serve
with boiled potatoes.
4. Make cheese biscuit topping, if desired.
Preheat oven to 350ºF. Sift flour
and mustard into a food processor. Add
salt, pepper and butter and pulse 4 to 5
times, or until mixture resembles coarse
crumbs. Add cheese, Tabasco and 1 ⁄2 cup
water. Process for 8 to 10 seconds, or
until soft dough forms. Add additional,
water, up to 1 ⁄4 cup, if necessary, to form
dough.
5. Transfer dough to a floured surface.
Roll to 1 ⁄2-inch thickness. Using a 3-inch
cookie or biscuit cutter, cut out 7 to 8
rounds; reroll and cut out more rounds.
6. Transfer stew to a large casserole dish
and arrange biscuits on top, overlapping
in a decorative pattern. Brush biscuits
with milk and bake for 30 to 35 minutes,
or until biscuits are golden and mixture
is bubbling. Serve immediately.
BLACK AND TAN BROWNIES
MAKES 2 DOZEN
The inspiration for this recipe comes
55

from Grace Neill’s Pub in Donaghadee,
County Down, Northern Ireland. It was
created there to mimic the famous Irish
pub drink made with half Guinness and
half Harp Lager. The brownies require
two bakings to keep the layers separate.
For the tan brownies
a skewer inserted into center comes
out almost clean. Remove from the
oven and let cool on a wire rack before
cutting into squares.
GUINNESS AND MALT
WHEATEN BREAD
MAKES 2 LOAVES
6 tablespoons unsalted butter,
at room temperature
1 cup (packed) light brown
sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
The secret ingredient in this recipe is
barley malt, a thick syrup that gives the
bread a moist texture and delicious flavor.
Irish whole wheat flour is coarsely
ground, so if you can’t find it, substitute
fine whole wheat flour mixed with
oatmeal and oat bran.
1
⁄4 teaspoon salt
1 cup chopped pecans
For the black brownies
3 ounces unsweetened choco-
late, roughly chopped
4 tablespoons unsalted butter
2 cups coarse whole wheat
flour, or 1 cup each
quick-cooking Irish oatmeal
and oat bran
2 cups fine whole wheat flour,
plus additional for sprinkling
1
⁄2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, cut into
small pieces
1 tablespoon barley malt
extract (see Note)
1 1 ⁄4 cups buttermilk
1 1 ⁄4 cups Guinness
Softened butter, for spreading
the center comes out clean. Turn off
oven and let bread cool, with oven door
open, for 30 minutes. Remove bread
from pans and let cool completely on a
wire rack before slicing. Bread should
sound hollow when tapped on bottom.
Photo: Jonny Valiant
1 cup granulated sugar
2 large eggs
Sipnote
1 teaspoon vanilla extract
1 cup Guinness
1 cup all-purpose flour
1
⁄4 teaspoon salt
1. Make tan brownies. Preheat oven to
350°F. Grease a 9 x 13-inch baking pan.
In a medium bowl, beat butter and sugar
with an electric mixer until light and
fluffy. Beat in eggs and vanilla. With
a wooden spoon, stir in flour, baking
powder, salt, and pecans.
2. Transfer batter to the prepared
pan and spread evenly with a rubber
spatula. Bake for 15 minutes; remove
from oven.
3. Make black brownies. Microwave
chocolate and butter in a large glass
bowl on high for 1 minute, stirring at
20-second intervals until melted and
smooth. Stir in sugar; let cool for 5
minutes.
4. Stir in eggs, vanilla and Guinness
until smooth. Stir in flour and salt,
then slowly pour batter evenly over
tan layer. Bake for 25 minutes, or until
1. Preheat oven to 375°F. Grease two
7-inch loaf pans and sprinkle with
whole wheat flour; tap out excess.
2. In a large mixing bowl, combine
flours (or oatmeal and oat bran), sugar,
baking soda and salt. With a pastry
cutter or two forks, cut or work in the
butter until mixture resembles coarse
crumbs. Make a well in center; add
malt, buttermilk and Guinness. Mix
with a wooden spoon to a porridge
consistency. Do not overmix.
3. Transfer batter to prepared pans;
sprinkle additional flour on top and
bake for 30 minutes. Reduce temperature
to 325°F and bake 30 minutes
longer, or until a skewer inserted into
Malt extract,
also called barley
malt,is available
in health
foods stores.
GUINNESS OATMEAL CAKE
WITH NUT TOPPING
SERVES 8 TO 10
The origin of this cake is mysterious at
best. It goes by a variety of names, but
the ingredients are generally the same
whether it’s called Guinness Oatmeal
Cake, Scots-Irish Cake, or Brown
Sugar-Oatmeal Cake. Some versions
suggest serving it with vanilla, butter
pecan, or toffee ice cream, but the
crunchy nut topping is great on its own.
For the cake
1 cup quick-cooking (not instant)
Irish oatmeal
56

1 cup boiling water
1
⁄2 cup Guinness
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1
⁄2 teaspoon salt
I stick unsalted butter, at room
temperature
1 cup (packed) dark brown sugar
1 cup granulated sugar
2 large eggs
For the topping
6 tablespoons unsalted butter,
at room temperature
1
⁄2 cup (packed) light brown sugar
1
⁄2 cup heavy cream
1 cup chopped pecans
1
⁄2 cup shredded coconut
Photos: Margaret Johnson
1. Make cake. Preheat oven to 350°F.
Grease a 9-inch springform pan and
dust with flour; tap out excess.
2. In a medium bowl, combine oatmeal,
water, and Guinness; let stand for 20
minutes. In another medium bowl, sift
together flour, baking soda, cinnamon
and salt. Set aside.
3. In a medium bowl, cream butter and
sugars with an electric mixer until light
and fluffy. Add eggs, 1 at a time, beating
well after each addition. Fold in flour
mixture, then stir in oatmeal mixture.
4. Transfer batter to prepared pan and
bake for 30 to 35 minutes, or until a
skewer inserted into center comes out
clean. Remove from oven and let cool
on wire rack.
5. Make topping. In a medium saucepan
over medium heat, combine butter,
brown sugar and cream. Bring slowly
to a boil and cook for 2 to 3 minutes, or
until thickened. Stir in pecans and coconut
and spread over the top of cake.
6. Preheat broiler. Put cake on a rack 4
inches from the heat source and broil
for 2 to 3 minutes, or until topping is
browned and bubbling. Remove from
heat and let cool for 1 to 2 hours, or
until topping is set. To serve, release
the sides of the pan and cut cake into
slices.
57

siptripping: STOWE, VERMONT

S
I
P
P
I
N
G
in
STOWE
The secret’s out. Stowe, a sweet little
town in central Vermont, known
primarily for peak fall foliage or
winter sports, has something else
now that’s worth the trip. It’s become
the place to go for lovers
of craft breweries and distilleries.
Enthusiasts are flocking there to
sample what these devoted local
artisans are creating.
—marylou crowley
59

Boyden B52
MAKES 1 DRINK
Stoweflake Mountain Resort and Spa
is a great place to make your home
base for exploring it all. It’s right
next door to the soon-to-open new home of
The Alchemist, the family-owned brewery
that has given the world the American Double
IPA Heady Topper. Here you can taste
the beer everyone’s taking about; the beer
that sells out minutes after it’s released.
To visit the other breweries in the area,
connect with Rick Sokoloff, owner of Four
Points Brew Tours, and leave the driving
to him. He’ll take you to von Trapp Family
Brewing (yes, the von Trapp family made
famous by the movie The Sound of Music),
and others like Rock Art Brewery, Lost
Nation Brewery, and Idletyme Brewing...
all close by and offering a diverse sampling
of what the craft brewers are up to lately.
Just past Stowe, Green Mountain Distillers
is known for smooth organic vodka and
gin, but their showstopper is the very fine,
rich and smooth Organic Maple Liqueur.
It’s a perfect after-dinner digestif; great
in hot chocolate, too.
Boyden Valley Winery and Spirits has
a tasting room where you can taste their
vintages of Vermont wines and purchase
selections from their Vermont Ice lineup,
including Vermont Ice Cider, Apple Crème
Liqueur and Maple Crème Liqueur.
Save time to visit with mixologist Katy
Tymon, who has run the bar at Charlie B’s
Pub and Bistro at Stoweflake for over eight
years. “It’s a lot of fun to be behind a busy
bar,” she said as she poured a few drinks
she created from local products she favors.
She’s very excited about the spirits that
have been produced in the area by her
fellow local artisans.
STOWFLAKE MOUNTAIN
RESORT & SPA
www.stoweflake.com
1 oz Boyden Valley Vermont Ice
Apple Crème
1 oz Kahlua
1 oz Grand Marnier
1. Half fill a snifter with ice cubes. Layer
ingredients over ice.
Bulleit Bourbon Cherry Bomb
MAKES 1 DRINK
To make bourbon cherries, soak 1 cup
Maraschino cherries in 2 cups bourbon for a
week; refrigerate and use within 6 weeks.
2 oz Bulleit Bourbon
1 oz Boyden Valley cassis
1 oz club soda
2 bourbon cherries
1. Fill a rocks glass with ice. Pour bourbon and cassis over ice; add club soda.
Garnish with bourbon cherries.
Vermont Mapletini
MAKES 1 DRINK
1 oz Green Mountain Distillers Organic Maple Liquor
½ oz Boyden Valley Vermont Ice Maple Crème
2 oz Green Mountain Distillers vodka
1. In a shaker half-filled with ice, shake all ingredients together.
2. Strain into a martini glass, or serve on the rocks.
Bar Hill Blitz
MAKES 1 DRINK
3 orange slices
8 cloves
1½ oz Caledonia Spirits Bar Hill Gin
½ oz St-Germain elderflower liqueur
1 oz club soda
1. Make garnish. Imbed cloves in 1 orange slice.
2. Muddle 2 orange slices in bottom of tall glass. Fill with ice.
3. In a shaker, combine gin and St-Germain. Pour into orange/ice-filled glass.
4. Top with club soda and garnish.
60

61

Vermont’s craft
beer industry
has grown from
a few early start-ups
to more than 35 today,
and Vermont is first in
the nation for breweries
and brew pubs
per capita. Beer lovers
getaways are popular
and local Vermont craft
brews are featured on
most menus throughout
the state.
local Attractions
(within 15 minutes of Stowe)
FOUR POINTS BREW TOURS
www.4pointsvt.com
THE ALCHEMIST
www.alchemistbeer.com
ROCK ART BREWERY
www.rockartbrewery.com
GREEN MOUNTAIN
DISTILLERS
www.greendistillers.com
SMUGGLERS NOTCH
DISTILLERY
www.smugglersnotchdistillery.com
CALEDONIA SPIRITS
(BARR HILL GIN)
www.caledoniaspirits.com
Burlington & Beyond
(within 45 minutes of Stowe)
MAGIC HAT
www.magichat.net
SWITCHBACK BREWING CO
www.switchbackvt.com
VERMONT PUB & BREWERY
www.vermontbrewery.com
LOST NATION BREWERY,
www.lostnationbrewing.com
VON TRAPP FAMILY BREWING
www.vontrappbrewing.com
IDLETYME BREWING
www.idletymebrewing.com
BOYDEN VALLEY WINERY
AND SPIRITS
www.boydenvalley.com
BREWERY AT TRAPP
FAMILY LODGE
www.vontrappbrewing.com
ALCHEMIST CANNERY
COMING SOON in 2016
www.alchemistbeer.com
FIDDLEHEAD BREWING
COMPANY
www.fiddleheadbrewing.com
ZERO GRAVITY CRAFT
BREWERY / PINE STREET
BREWERY
www.zerogravitybeer.com
www.pine-street-brewery.com
(BEYOND) HILL FARMSTEAD
www.hillfarmstead.com
62

63

64

siptripping: BARBADOS
at the Source
For those of us who take fine sipping rum very seriously, a trip to
Barbados is a pilgrimage of sorts. Boarding a new direct flight to
Barbados from Boston on Jet Blue, I was excited about the easy
access I would now have to an island with more than just beautiful
beaches. It has beautiful rum. —marylou crowley
65

After all, this is where it all
began. In Barbados you can
go straight to the source,
tasting rums at several distilleries
including the granddaddy of them all,
Mount Gay, credited as the first producer
of this sweet and intoxicating
liquor back in 1703.
A rum tasting tour of Barbados
must include an afternoon at St. Nicholas
Abbey, a boutique small batch
distiller situated on a 400-acre estate
of sugar cane fields and mahogany
forest. You’ll immerse yourself in an
authentic Barbadian experience. Your
entry into St. Nicholas Abbey distillery
begins with a tour of a 350 year old
Jacobean mansion (one of only three
remaining in the western hemisphere)
that has been lovingly restored by the current owner and
architect Larry Warren. It comes complete with formal flower
and traditional English herb gardens and an interior filled
with antiques and period pieces.
For a moment you might forget about the rum as you
wander the grounds and admire the furnishings and architecture
of the great house. Soon enough you’ll find your way to
a beautiful building that houses the tasting room. Here you’ll
sample exquisite rums that have been barreled in bourbon
oak casks, unblended and hand bottled in elegant glass bottles
etched with an image of the Great House, then hand
sealed with a mahogany and leather-topped cork. Everything
is hand crafted, down to the last detail. You’ll want to save
room in your luggage to take one of these treasures home.
stnicholasabbey.com
66

67

siptrend: BEER COCKTAILS
Is that a BEER
in your cocktail?
Bartenders used to rely solely on bitters to balance a drink; now
they use specially selected beers to create a balance, based on the
needs of the cocktail.
For example, an IPA with Citra hops can add the aroma of stone
fruits, while also enhancing the citrus juices of the drink itself.
Stouts can add great depth to a cocktail, providing a dark chocolate,
or even a bitter flavor to balance it.
Watch for this new trend in 2016, or start your own at home with
these great recipes. Use beer to add flavor, aroma and bitterness
to an amazing new array of incredible cocktails.
—dan baker
68

Masque of the Red Fizz
MAKES 1 DRINK
Demerara simple syrup is made with 1 part sugar to 1
part water, heated to melt the sugar, then chilled.
3 fresh cherries, pitted and stemmed
1 oz bourbon
½
oz demerara syrup
2 oz Boulevard Tell Tale Tart Sour Beer
1 egg white
Brandied cherries, for garnish
1. In a shaker, muddle cherries. Add remaining ingredients
and shake. Add ice, then shake again until chilled.
2. Double strain through a fine mesh strainer into a
cocktail glass. Garnish with homemade brandied
cherries.

Root Beer Flip
MAKES 1 DRINK
The root beer reduction will keep for a week in your refrigerator.
For root beer reduction
1 cup quality root beer
For cocktail
1 oz rye whiskey
½ oz root beer reduction
¾ oz Cynar
2 oz Boffo Brown Ale
1 egg
Nutmeg, for garnish
1. Make root beer reduction. Pour root beer into a small saucepan;
simmer on medium heat until reduced by half. Pour into a jar, cover
and chill.
2. Combine cocktail ingredients in a shaker; stir briefly to allow beer
to settle. Shake for 10 seconds. Add 2 ice cubes to the shaker, then
shake again until mixture is well chilled.
3. Strain into a glass and garnish with fresh grated nutmeg.
St. James Coffee
MAKES 1 DRINK
1 oz Irish whiskey
½ oz coffee liqueur
½ oz chilled espresso
Dash Pecan Chicory Bitters
2 oz milk stout
2 TB heavy whipping cream
Dash Angostura bitters
1. In a shaker, combine first five
ingredients. Add ice, shake and strain
into a cocktail glass.
2. Lightly whip heavy cream, then
layer on top of the cocktail. Garnish
with Angostura bitters.
70

Bradsell Collins
MAKES 1 DRINK
The slightly tart flavor of citrus hops and lactobacillus
adds an appealing tartness to the wheat beer, reduction
and cocktail foam. An iSi Gourmet Whip (see YOUR HOME
BAR, page 7) makes quick work of the delicious foam.
For blackberry wheat reduction
1 pint fresh blackberries
2 bottles wheat beer, preferably New
Belgium’s Snapshot Wheat
For cocktail
1½ oz gin
¾
½
oz lemon juice
oz simple syrup
Blackberry wheat foam
Fresh blackberries, for garnish
1. Make wheat beer reduction. In a medium pot on
medium high heat, combine blackberries and wheat beer.
Reduce liquid by nearly half, let cool, then add mixture to
an iSi Gourmet Whip container.
2. In a shaker with ice, combine all cocktail ingredients,
then strain into a cocktail glass. Using the iSi Gourmet
Whip, float blackberry wheat foam on top of the cocktail.
As the drink sits and foam dissolves, it will incorporate
the blackberry reduction into the cocktail.
71

arstyle: YVONNE’S OF BOSTON
72

Take me to
With its speakeasy entrance and stunning decor, this
spectacular supper club and bar has taken Boston by
storm. Brick walls, vintage light fixtures, elaborate
chandeliers, p!ush velvet seating, cozy library and
impressive mahogany and marble bars are just the
beginning. The 150-year-old interior will transport
you back in time. —mary beth stanley
73

Q
The
History
Yvonne’s is the former site of the
Boston icon Lock-Ober, dating back
to 1862. This landmark restaurant
was known for its powerful and
influential clientele, as well as for
its wild parties and promise of
discretion.
74

Q
The
Library
This cozy spot is styled with colorful
books, cowhide chairs and funky
renditions of famous historical figures.
Enjoy dinner here or relax on the sofas
surrounding the original gilt fireplace.
The marble bar has a special menu
featuring drinks from eras gone by.
75

Q
The
Dining
Room
This elegant space features handchipped
Calcutta gold floors, tufted
sofas and the original mahogany bar
that was handcrafted on site in 1886.
Here, dine at white tables with regal
seating while still being a part of the
excitement at the bar.
76

Q
The
Vibe
The feeling is comfy meets sexy.
Plush fabrics, pillows and dim
lighting set the mood while a
seductive mix of old and new
tunes play in the background.
yvonnesboston.com
What to Sip
You’ll have your choice of libations. Rare wines, carefully crafted cocktails, fresh
juices, house-made syrups and a curated selection of beers are yours for the
sipping. We recommend you sip a Ward 8, the drink that called Lock-Ober home.
WARD 8
MAKES 1 DRINK
Juice of 1 lemon
½ jigger Grenadine
1 jigger Fleischmann’s
Preferred
1. In a shaker, combine all ingredients.
2. Shake well with cracked ice.
3. Strain into 8 oz. glass.
4. Garnish with slice of orange and
maraschino cherry.
77

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ecipe index
1st Crescit Sour 40
Almond Cigar 40
Americano 34
Bacon Bloody Mary 18
Bar Hill Blitz 58
Beef & Guinness 52
Black and Tan Brownies 52
Black Angel’s Planters Punch 40
Black Angel’s Sazerac 40
Becher’s Mai Tai 40
Becher Maple Sour 40
Blackberry Wheat Reduction 68
Blackberry Wheat Foam 68
Boyden B52 58
Bulleit Bourbon Cherry Bomb 58
Brasdell Collins 68
Bugsy’s Rose 40
Carrot-Infused Gin 24
Chamomile Tea Syrup 18
Champagne with Elderflower
Foam 6
Cinnamon Syrup 18
Citrus Vodka 24
Cortado 50
Cuban Apple Smash 40
Demerara Syrup 68
Dirty Miss Martini 34
Dreaming Carafe 40
Elderflower Foam 6
Filthy Chai Latte 50
Fireside Toddy 18
Gin & IT 34
Guinness & Malt Wheaten
Bread 52
Guinness Oatmeal Cake with Nut
Topping 52
Guinness Onion Soup 52
Hwayo Negroni 34
Last Run 18
Made in the U.S.A. 40
Mask of the Red Fizz 68
Milano Fizz 34
Moravian Sour 40
Moscow Mule 16
No Stress 40
Pineapple & Pepper-Infused
Tequila 24
Pineapple Express 24
Public Affair 40
Roasted Banana-Infused Rum 24
Roasted Banana Rum Cocktail 24
Root Beer Flip 68
Root Beer Reduction 68
Second Hawaiian Salt 40
Simple Syrup 7
Slopeside Daquiri 18
St. James Coffee 68
Steamed Mussels in Guinness
& Cream 52
The Martinez 34
The ML 24
The Montreal 34
Vermont Mapletini 58
Ward 8 72
Yazuka 40
Roseann Tully's
79

last word: YOGURT LIQUEUR
YOGURT,
FOR DESSERT
Eating and drinking yogurt, although
just recently trendy in the U.S., has
long been practiced in countries all
over the world. Europeans, in particular,
are known for their love of yogurt products;
just take a look at the dairy case
of any European market. And now, alcoholic
yogurt cocktails can also be enjoyed,
thanks to Dutch company BOLS,
known for its wide range of spirits and
liqueurs.
Natural Yogurt Liqueur ($16) is now
available in the U.S.; its bottle is shaped
like the rest in BOLS’ collection, except
for a creamy matte coating to protect its
delicate contents. It will surely draw attention
on your bar’s shelf. The liqueur
itself is fragrant the way a frozen yogurt
shop is, with wafting hints of fruity
tartness upon opening. It’s not cloyingly
sweet, or overly tart, but its fermented
roots are unmistakable.
Served neat or over ice, it’s a lovely after-dinner
complement to spicy or spiceladen
foods. Because it’s made with
natural yogurt, this liqueur is excellent
when mixed with fruit juices, frozen fruit
or other liqueurs. And, with just 15% alcohol
by volume, it’s also an ideal (can
we say nutritious?) addition to grown-up
brunch smoothies and cocktails.
—danielle martinez

So Much Wine, So Little Time
Order from the artist at: www.MicheleKennedy.com
or Facebook at: on.fb.me/michelekennedypaintings
Visit the artist's gallery and painting studio inside the Barnstable/Hyannis, Massachusetts
Airport. Personal commissioned paintings can be done from your own photographs.