Archive for September, 2010
A New Twist On An Old Favorite: Jack Daniel’s Pepper-Infused Whisky
by Jason Lightner on September 29th, 2010 | Liquor
Everyone knows Jack Daniel's. Even if you aren't a whiskey drinker, if you've been out to a bar with friends chances are you've done a shot or two. If you are, however, you know that you can walk into any joint and grab a Jack and Coke in quick order. It's a classic, and with good reason-- it's an affordable whiskey that's easy to drink. With its charcoal-mellowed flavor, sipping it on the rocks or having it mixed are both acceptable and easily accessible. It's such a classic that one shouldn't ever think of altering the recipe. I'm a
Sunset Bar and Grill, Allston MA
by J Frazzetta on September 27th, 2010 | Beer, Restaurant Review
Several years ago, I heard rumors of a bar in Boston that was home to over 100 taps and close to 400 different bottled beers. I cried myth for so long, until some friends of mine ventured down and visited this hallowed place. I began to research this bar, conjure bizarre reasons that would bring me anywhere near that side of the city and all to no avail. My luck turned when an old friend had an extra pair of tickets to a concert close by. If I am a sucker for two things they are live music and
Apple Picker Martini
by Jared on September 24th, 2010 | Cocktails, Crafty Bartender
Hi, everyone. We are blessed to be New Englanders this time of year. It's fall, and the beauty of our beautiful state in its full, majestic glory.
A few years, I attempted to create a cocktail that was reflective of our state, and the town of Hollis where I grew up. With much deliberation, usually after hours breaking down the bar after all the customers had left (and after a glass or two of chewy, smoky, cherry tinged Zinfandel), I would begin my creative work behind the bar. Indeed, it was after a 10 hour shift of hard, creative work, but
A few years, I attempted to create a cocktail that was reflective of our state, and the town of Hollis where I grew up. With much deliberation, usually after hours breaking down the bar after all the customers had left (and after a glass or two of chewy, smoky, cherry tinged Zinfandel), I would begin my creative work behind the bar. Indeed, it was after a 10 hour shift of hard, creative work, but
2006 Bell Vineyards, Claret
by Maria Glade on September 22nd, 2010 | Pressed for Thought, Wine
“Wine is grown in the vineyard,” explains Anthony Bell, wine maker and vineyard owner. “We are merely stewards of nature while the wine is in our cellar.” This old world sensibility explains the balance of Bell Vineyard wines—a careful collaboration of ripe, powerful, Napa fruit and terrior driven reserve.
This balance produces a number of fantastic wines, but I was particularly struck by the value and quality of the 2006 Claret. Sandra Bell explains that the couple decided to call their Napa Cab blend “claret” because it is crafted in the spirit of the clarets imported by the British from
This balance produces a number of fantastic wines, but I was particularly struck by the value and quality of the 2006 Claret. Sandra Bell explains that the couple decided to call their Napa Cab blend “claret” because it is crafted in the spirit of the clarets imported by the British from
Murphy’s, Premium Red Ale
by J Frazzetta on September 20th, 2010 | Beer
Bottle/Tap: Bottle
There are some beers that are always a good stand-by to have around. Case in point: red ales are always right, any time of year. To be honest, I have avoided Irish red ales for a while; in college I went through a phase and stayed away from them for a long time. I decided to put that to rest and give this harmless-looking beer a shot.
I like drinking red ales cold; they have a great crisp flavor if you take them from the fridge and pour directly into a glass--that gets me every time. This red ale
There are some beers that are always a good stand-by to have around. Case in point: red ales are always right, any time of year. To be honest, I have avoided Irish red ales for a while; in college I went through a phase and stayed away from them for a long time. I decided to put that to rest and give this harmless-looking beer a shot.
I like drinking red ales cold; they have a great crisp flavor if you take them from the fridge and pour directly into a glass--that gets me every time. This red ale
