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In honor of our Liquid issue, we thought it only fitting that we hit up some bartenders for their take on Boston’s current cocktail scene. The typical poisons of choice are pretty predictable: beer, wine, martinis. So we just had to ask: what’s the strangest...
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The frontiers of fermentation Now that it’s clear that cutting-edge liquidity can’t be left in the hands of financial types, it’s time for those of us interested in the liquids themselves to take that edge back. Usually, hipster quaffing is left to the...
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We have a friend who never drinks gin — apparently it brings out the no-holds-barred bitch in her. Perhaps that’s just because she can’t hold her booze, but we wonder if it has something to do with the spirit’s sometimes-harsh taste profile. A new gin...
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Playing with your antisocial food Like alcoholic dinner guests, there are foods that bring their personal problems to the table. They might be perfectly charming in isolation, but in the presence of drink, asking them to play nicely with others leads...
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Put down the Negroni and have a little fun with a kitschy cocktail. We sure can take ourselves seriously in this town, can’t we? Our fashion, our food, our art, our sports— sometimes Bostonians seem so insecure in the shadow of urban behemoths like New...
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NOT THAT anyone reading this ever engaged in the highly illegal practice of underage drinking, but remember when it was all so much simpler? (For your friends, I mean. Not you. You went to church every day, asked for extra-credit assignments, helped old...
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WE'LL BE HONEST: if it has an alcohol content, we're happy to drink it. But some people get all snooty in the beer-versus-wine debate. Sam Calagione, founder of Dogfish Head Brewery in Delaware, and Marnie Old, an accomplished sommelier, are two...
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WESTERN CHEFS have long looked to the East for inspiration. The cuisines of China, Thailand, Korea, Vietnam, and Japan are all popular in the United States, and Asian ingredients are often coupled with European techniques and flavors, spawning "sub...
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IN OUR LAST issue, I extolled the obscure, talking up the surprises — and monetary benefits — of wine frontiers. But now it’s time to head in the other direction. Toward shameless conformism, yet with just enough of a hipster edge to remain ahead of the...
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AMONG A certain cadre of music fans, near-anonymity is a virtue. The tinier the fan base and the more micro-specific the genre, the better. A trio of yaks playing klezmer standards on didgeridoo? Sure, great - until they take their act on the road, that...
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SOMETIMES I forget that there's life outside of Boston and its surrounding urban communities. But recently I was reminded that I have cultural tunnel vision. I'd found myself in the suburbs (gasp!) after dark, craving a cocktail and a decent meal...
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THE CHAI latte has to be one of the most comforting liquids ever to pass our lips. A few sips and the tension of our workday, the absurdity of our personal life, and our crazy social schedule all seem to fade to white noise. Then augment the drink with...
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WHEN PEOPLE find out I’m a wine guy, the questions usually follow. “What’s a good wine with steak?” “What’s the best wine you’ve ever had?” “No, seriously, what’s your real name?” And a more vexing one: “Is expensive wine actually worth it?” I have trouble...
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OUR FAVORITE bartenders tend to double as psychologists and pharmacists. So we bellied up to the bar at the Franklin Café (278 Shawmut Avenue, Boston, 617.350.0010) and asked bartender Nancy Theodore which libations she’d prescribe to soothe some common...
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PUCKER UP, sweetheart. Actually, make that pucker up, sweettart — because one sip of the fruity, tangy cocktails that are popping up on your favorite drink lists and your lips will purse into a happy pout. As kids, we adored Sour Patch Kids and Smarties...
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