Hello Foodies,
So, a few weeks ago, I stopped in at Drink, Boston’s celeb chef Barbara Lynch’s new temple to the cocktail. Ensconced in the city’s emerging Fort Point neighborhood, its brick and beamy, and its basement level ambiance gives a nod to the speakeasies of yore. I ordered my personal fave, a Sidecar and then observed. Cocktails here are a serious business. There is no scooping of cubes out of a bin; the barkeeps hack and crack ice off of a block. And there is all sorts of herb (all plucked from pots) muddling, mixing, stirring, and shaking going on. Quite a production, and fun to watch. Was it good? You betcha. Was it it the best I ever had? Nah…but it was in the top ten.
But, wait, there’s more: I was reintroduced to our bartender, one Misty Kalkofen, via a picture and article, in the August 09 issue of Bon Appetit. I garnered two interesting factoids - she is a former student at Harvard Divinity School, and she founded the Boston chapter of the Ladies United for the Preservation of Endangered Cocktails. Who knew there was such a thing? It celebrates the art of classic cocktails and raises money for Women’s charities. Kudos Ms. Kalkofen. She also shared a great quote: “Who loves not woman, wine and song remains a fool his whole life long.” – Martin Luther. Love it.
Check out its website www.lupec.org to learn what its about and lots of fascinating lore – and recipes. Of course, the Sidecar is included.
Sidecar• 3/4 ounces Cointreau
• 3/4 ounces brandy
• 3/4 ounces lemon juice
In mixing glass or shaker filled with ice, combine Cointreau, brandy, and lemon juice, and shake vigorously. Wet rim of a 3- to 4-ounce cocktail glass and place on a lightly sugared plate. Strain liquor into the glass and serve.
Enjoy,
Connie Walsh
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