Tag: liquor

Signature Cocktail Ideas: No. 1, The Bohemian

(Above: Monica Alvarez showed us how to make the Bohemian Cocktail when she was a bartender at the Beat Hotel in Harvard Square in 2014.)

Feeling a little tired from Christmas? Here’s a cocktail to wake you up: The Bohemian.

It’s the first in my series of cocktail ideas for New Year’s Eve.

For the next seven days I’ll feature one cocktail from my Drink of the Week cocktail series that I created for the Boston Globe. If you’re looking for a signature cocktail to serve at your New Year’s Eve party or simply something different to drink from now and until then, check in with Rootsliving daily this week. On Friday, I’ll publish the complete list so you’ll have time to purchase special ingredients.

Cheers!!

The Bohemian (From the Beat Hotel)

December 26, 2018

By:

Ingredients
  • 1 1/2 oz. of gin
  • 1 oz. of Elderflower Liqueur
  • 1 oz. of grapefruit juice
  • 2 dashes of bitters
  • Lemon twist for garnish
Directions
  • Step 1 Mix the gin, elderflower, grapefruit juice and bitters over ice in a cocktail shaker.
  • Step 2 Shake until blended well and cold.
  • Step 3 Pour into a cocktail glass and garnish with a twist of lemon.

Recipe Videos From Boston’s Best Chefs

This is one of my favorite recipes from the weekly Dorm Room Chef series I produced for the Boston Globe. (more…)

A Shot of Bourbon, Extra Figs, Please

Every batch is hand-signed, and even the alcohol percentage is handwritten on every bottle.
Every batch is hand-signed, and even the alcohol percentage is handwritten on every bottle.

Liquor and fruit? To most Americans, that’s as crazy as wheat germ with a side of fries.

However, Europeans often pair the healthy with the good stuff. Think of crepe suzette or zabaglione. I remember my father eating a bowl of strawberries, red wine and sugar for dessert. And there are many cordials featuring bottles of brandy with cherries, peaches, and plums.

But fruit with bourbon? That’s what Diabolique is. It’s kentucky bourbon, infused with fresh and dried figs, cinnamon and vanilla bean. And it was invented by Boston chef Robert Fathman and now sold by his company, Infusion Diabolique.

It’s strong and not too sweet. Each bottle is signed by the craftsman and sells for about $35. But it’s available at only three liquor stores.

It tastes good straight up; on the rocks or in a cocktail. Several restaurants in the Boston area have come up with concoctions using it. But my favorite is the one I had at the restaurant, Marco, in the North End, called a “Little Italy.”

It’s a take on the classic Italian cocktail called the Negroni, only the fig bourbon replaces the gin. (Note: You’ll either love this drink or hate it. There is no in-between when it comes to the bitterness of Campari.)

Here’s How I Make It: The LIttle Italy:

  • Take one third Diabolique, one third Campari, and one third sweet vermouth and pour over a glass of ice. Stir.
  • Take the zest of an orange and squeeze it over a lit match held over the glass. A tiny stream of orange essence will make the flame spark, dropping a burnt orange flavor into the cocktail. Drop the zest into the glass and serve.
  • For a more refreshing take on this, add a splash of soda water and serve in a tall glass.