Archive for the ‘Mr. Boston 75th Anniversary Official Bartenders Guide’ Category


A slightly more interesting alternative to the venerable Bocce Ball cocktail, this beverage balances out the sweetness of amaretto with the tang of pineapple juice.  For an even more interesting take, try using spiced rum instead of light rum.  Also, make sure to use fresh squeezed orange juice for a better flavor.  As for the grenadine float, good luck with that.  Mine sank right to bottom despite carefully pouring it over the back of a bar spoon.

Caribbean Romance
1.5oz light rum
1oz amaretto
1.5oz orange juice
1.5oz pineapple juice
0.25oz grenadine
Garnish: orange, lemon or lime wheel

Shake rum, amaretto and juices with ice and strain into ice-filled highball glass. Float grenadine on top. Garnish with citrus.


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IMG_0587This cocktail is perfect for springtime. A beautifully balanced and softly heat-laden tiki nuanced cocktail. From the first fragrant nose of a dusting of cinnamon, to the slow burn of ginger heat, this cocktail hits all on all cylinders.

Creator Rafael Reyes has this to say about his creation: “The inspiration behind this cocktail came based on seasonality and love for fresh ingredients, I always have been a big fan of pure ginger juice in cocktails but, you have to have the right balance so it doesn’t showcase as a one noted drink. The combination of Dark rum (Santa Teresa 1796 was normally my rum choice for this), pineapple, spices and demerara created a great marriage enjoyable in any given season.”

If you find it hard to juice ginger, you can buy a bottled version at most health food stores. I also recommend using demerara syrup as opposed to simple syrup to give it a deeper more luxurious flavor and mouth feel. Rafael is also right in his choice of rums, as the solera style version used here is a perfect match for the pineapple juice.

Great drink, Rafael! I’ll be adding these to my list of go-to drinks for guests!

Caribbean Ginger
2oz dark rum
1oz pineapple juice
0.5oz demerara syrup
0.5oz lime juice
0.5oz ginger juice
Garnish: ground cinnamon

Shake well with ice and strain into chilled cocktail glass. Top with cinnamon.

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This is a serviceable tropical cocktail that oddly enough calls for vodka.  To be honest, you would do just as well to use an ounce and a quarter of light rum, as the pineapple juice all but overwhelms any subtleties of the spirits.

You’ll notice that I did not garnish this drink.  That’s what happens when I forget to buy pineapple wedges.  I did decide to use cobbled ice instead of cubes.  It looks better and keeps things well chilled.

Caribbean Cruise
1oz vodka
0.25oz light rum
0.25oz coconut rum
1 splash grenadine
4oz pineapple juice
Garnish: pineapple wedge, maraschino cherry

Shake first four ingredients with ice and pour into ice-filled Collins glass. Fill with pineapple juice. Garnish with pineapple and cherry.

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Cara Sposa is an aria from the opera Rinaldo composed by George Frideric Handel in E minor in 1731. Though light, the piano accompaniment provides an underlying pulse, lending the song a sense of propulsion; at the same time, the vocal line is appropriately dreamy and languid. While the vocal range is not especially demanding, the accompaniment provides little pitch support for the voice’s sometimes unusual intervals. When well performed, this richly expressive song is one of the most impressive and moving in the entire repertoire.

As for the cocktail itself, it tastes like one of those Terry’s Chocolate Oranges that you can find in the candy department.  Likewise, a little goes a long way in this cocktail.  In other words, ultra sweet.

Cara Sposa
1oz coffee-flavored brandy
0.75oz triple sec
0.5oz half-and-half

Shake with ice and strain into chilled cocktail glass.

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Very much a tiki style cocktail, minus the flowery garnish and giant mug filled with crushed ice. The spices are the key element here, both with the bitters and the falernum. You could easily double this recipe and serve it over crushed ice with a sprig of mint and a hibiscus flower for color and a straw and it will work just as well. Hell, make a punch out of it by multiplying everything by 16 (whole bottle of rum, 4 ounces of lime, simple and falernum, and a tablespoon of bitters). It’s all good.

Captain’s Blood
1.5oz dark rum
0.25oz lime juice
0.25oz simple syrup
0.25oz falernum
2 dashes Angostura bitters
Garnish: lemon zest spiral

Shake with ice and strain into chilled cocktail glass. Add lemon spiral.

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IMG_0341The creator of this drink is Eric Alperin, co-owner of L.A.’s The Varnish, who crafted it for the St. Germaine company in 2008.  It debuted at Tales of the Cocktail, which is entirely appropriate as it is the premier cocktail festival in the world.

Think of this as an elderflower martini with a touch of NOLA bitters. Everything works well here, like a bouquet in a glass.  I especially like the bitters, as they add both color and a touch of spice.  Great work Eric!


1.5oz gin
0.5oz dry vermouth
0.5oz elderflower liqueur
2 dashes Peychaud’s bitters

Stir with ice and strain into chilled cocktail glass.


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A quite tasty libation!  An alternative to a Hot Nutty Irishman, the only downside to this drink is a fair amount of cash to buy a spirit, two liqueurs and several garnishes.  All that being said, the one garnish that is totally unnecessary is the orange wheel.  Although I originally added it as a garnish, it seemed to overwhelm the glass. As for using it to rim the glass, instead use my standard trick.  Dip the edge of the glass into the base spirits (in this case brandy) and rotate to cover 360 degrees of rim.  Then transfer the upside-down glass to your plate of rimming sugar.  Citrus juices tend to make things sticky, whereas the spirit evaporates pretty quickly but leaves the sugar firmly in place.

For glass: orange wheel, superfine sugar, ground cinnamon

1oz amaretto
1oz simple syrup
0.5oz brandy
0.5oz coffee liqueur
4oz hot coffee

Garnish: whipped cream, toasted sliced almonds, maraschino cherry

Rim pre-heated Irish coffee glass with orange and blend of sugar and cinnamon. Pour next four ingredients into glass. Fill with coffee and stir. Top with whipped cream, sliced almonds, and cherry.

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