Fat-washed cock­tails and sim­i­lar drinks around town

Where Boston - - WHERE NOW BOSTON -

BANYAN BAR & REFUGE

The drink: Cha Yen Thiy Tal­low-washed Old Monk Rum, brewed Thai iced tea and creamy co­conut milk, and then gar­nished with a sprin­kle of crushed cin­na­mon, car­damom and cloves. 533 Tre­mont St., 617.556.4211

ALDEN & HAR­LOW

The drink: That’ll Do Smoked pig­tail-in­fused scotch, Dolin Rouge ver­mouth, maple liqueur and ab­sinthe. Bar man­ager Seth Frei­dus de­vel­oped the cock­tail to use the smoked, pig’s-tail bones left over from the kitchen’s pop­u­lar roasted clam and smoked pig’s tail en­tree. 40 Brat­tle St., Cam­bridge, 617.864.2100

CAFE ARTS­CIENCE

The drink: Sum­mer Nog De­vised by bar di­rec­tor Todd Maul as a year-round al­ter­na­tive to eggnog (and it’s veg­e­tar­ian). It’s made with pineap­ple juice, Zaya rum and home­made co­conut but­ter that has been ex­tracted from co­conut milk us­ing a cen­trifuge. 650 E. Ken­dall St., Cam­bridge, 857.999.2193

THE KIRK­LAND TAP & TROTTER

The drink: Grabthar’s Ham­mer Bar­tender Adam (AJ) Bauer com­bines house-made, bone mar­row-in­fused, over-proof, white whiskey with sim­ple syrup, lemon, Pey­chaud’s and Mole bit­ters. It is an homage to the char­ac­ter Dr. Lazarus (por­trayed by Alan Rick­man) in the movie “Galaxy Quest.” 425 Washington St., Somerville, 857.269.6585

WARD 8

The drink: Ward 8 Bloody Jazz up your bloody mary by choos­ing ba­con-in­fused vodka, made by steep­ing browned, dou­ble-smoked ba­con in vodka. It’s gar­nished (of course) with a crisp, ba­con strip. 90 N. Washington St., 617.823.4478

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