Taylor Smith of Lion’s Tail wins the second Boston Bartender Bout.
When Savvor opened its doors in Boston’s Leather District last February, I remember being curious about how well it would do. The neighborhood it calls home is a little quirky in terms of Boston geography, and opening any business in the middle of a brutal New England winter comes with its share of challenges. But Savvor seems to be cruising right along as it approaches its first anniversary. Their unique menu of Caribbean-infused soul food caught the attention of the Phantom Gourmet, which featured Savvor on its TV show in December. And I’m told the place gets packed on weekend nights, when a band sets up in the center of Savvor’s wide open bar area.
What shouldn’t be overlooked amid the growing fanfare for Savvor’s food menu and music nights is that they’ve got a pretty cool cocktail program, too. When I first visited Savvor last year, I was impressed with their selection of classic drinks and original concoctions, their spectacular rum collection, and their genuine enthusiasm for mixology. And I recall owner Eddy Firmin telling me that the space was designed to enhance the cocktail experience – two separate bars minimize wait time, and customers can get up close to the bartenders, watch their drinks being made, and talk about the ingredients.
Savvor seems intent on getting their cocktails a share of the spotlight, and to that end, they hosted a “bartender battle” last month in which three of their bartenders presented original recipes for a crowd of regular customers, who then got to vote on their favorites. Each bartender contributed three drink recipes, for nine cocktails in total, and attendees got to vote for up to four, with the top vote-getters being added to Savvor’s winter menu.
The field of candidates was creative and diverse, with drinks ranging from strong, dark, and bitter to light, sweet, and fruity. Since the prize was a spot on the winter menu, I tended to vote for drinks that would be particularly suitable on a cold night – whiskey, brandy, other hearty spirits. It was only later that I saw the flaw in my reasoning: Savvor’s food menu is influenced by the Caribbean and the South. Places where the winters are warm. Oops.
Bartender Terral Ainooson’s entries appealed to a range of tastes. The Life Savvor contained just about every flavor you’d find in a roll of the ring-shaped candy that inspired the name. Combining gin, St. Germain, Amaro, pineapple, cranberry, grapefruit, and lime, it balanced sweet, tart, and herbal flavors in a fruity but complex drink.
The Hennessey Royale captured some of the more traditional flavors of winter. Combining Hennessey cognac, St. Germain, and amaretto, it had warm notes of oak and almond. I found it a little too amaretto-forward, though it would probably warm you up on a cold night.
But it was the Dark Shot that got my first vote of the evening. Mixing tequila, Averna, and Aperol, it was a bitter, spicy cocktail with the warm, distinctive bite of tequila. Terral later made me a version with mezcal instead of tequila, and that was even better.
If there were an award for most provocative drink names, bartender Colin Hayes would have won it going away. The Mexican Wet Dream was a variation of a Sex on the Beach, made with Patron Silver tequila, amaretto, pineapple, simple syrup, orange juice, and cranberry juice.
The Mexican Wet Dream was a little too sweet for my taste, but the Cucumber Sucker countered with a blast of sourness. Combining cucumber vodka, Liqueur de Rose, grapefruit, and sours, this one was cool, dry, and – you guessed it – sour.
With a name like “Machine Gun Preacher,” Colin’s third cocktail was one of the most talked-about candidates of the night. This mix of Bulleit bourbon, Grand Marnier, Aperol, and bitters tasted like a classic Manhattan, but with some orange notes from the Grand Marnier. It won my second vote of the night.
Rob Conklin is Savvor’s head bartender, and his three drinks packed some of the evening’s biggest surprises. I was expecting something kind of lightweight with his Spiced Cranberry Mojito, but unlike the cool sweetness of a traditional mojito, it was tart and spicy. A spicy simple syrup brought some unexpected heat to this mix of rum, mint, cranberry puree, and soda.
I don’t know if there’s an old saying about not judging a drink by its color, but if there is, the Barley Martini embodies it. This one resembled your standard martini, but with Bruichladdich Scottish Barley whisky and gin, it tasted like anything but.
The key ingredient here was the whisky, a white single malt made entirely with Scottish barley. The flavor was as distinctive as the unusual bottle, and it made for a crisp, utterly unique cocktail with a hint of sweetness.
The Afternoon Delight served as a sweet complement to the spicy mojito and the bold whisky martini. Made with cachaça, grenadine, pineapple, and lemon juice, I was told that this fruity drink was named after a couple that was “getting a little frisky” one night at Savvor.
The Barley Martini and Spicy Cranberry Mojito got my final votes of the evening, and not long after that, the scores were tallied. Drum roll please…
Rob’s Barley Martini achieved honorable mention, and Colin’s Cucumber Sucker and Machine Gun Preacher came in third and second place, respectively.
Taking home the top honors? Terral’s Life Savvor. While it struck me as more of a warm-weather libation (see my aforementioned flawed voting criteria), there’s no denying the broad appeal of this complex but easy-drinking cocktail. It had a little bit of everything – a botanical-floral flavor from the gin and St. Germain, herbal notes from the Amaro, and a blend of sweet and tart fruit juices. Not to mention a catchy name that stirs up a little nostalgia and invokes the restaurant’s moniker.
Best of all, the evening put into action the idea of focusing on the cocktail experience, which I’d discussed with Savvor’s owner last year. The event drew a crowd that was excited about cocktails, and I talked with plenty of people who put a lot of thought into their votes. And all three bartenders seemed genuinely excited to talk the inspiration for, and composition of, their concoctions.
Overall, it was an evening of shared appreciation for quality drinks, and with the winning cocktails now being available on the menu, it held a sense of purpose that extended beyond the event itself.
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Copyright © Boston BarHopper. All Rights Reserved.
One of the things that makes Boston such a remarkable city is its long, storied past. And so many chapters of that history are written in the city’s architecture. From beautiful old theaters like the Paramount and the Opera House, to classic Art Deco-style office buildings in the Financial District, to beloved Fenway Park, an abundance of magnificent structures give Boston its unique visual character, drawing thousands of picture-snapping tourists from all over the world and reminding locals of the city’s fascinating heritage. The Boston Preservation Alliance is devoted to maintaining that character as the city continues to grow and evolve. The nonprofit organization endeavors to create awareness about the importance of preservation and aims to achieve legal protection for certain historic structures and resources that are subject to demolition.
In that sense, the group would have been hard-pressed to find a more appropriate venue than GrandTen Distilling for its most recent fundraising event, Libations for Preservation. The South Boston building that houses GrandTen’s distillery dates back to the 19th century, when it was an iron foundry and later a wire works. GrandTen took over the site a few years ago, completely refurbishing the then-decrepit building but keeping some of the original infrastructure, such as rafters and support beams. And thus the old foundry’s spirit lives on, while the spirits distilled within its walls continue to win over modern-day drinkers and mixologists.
Imbibers and bartenders alike mingled with history buffs and preservationists this past Saturday at GrandTen Distilling for Libations for Preservation, a cocktail competition pitting mixologists from six Boston bars against each other in a boozy battle royale for a good cause. Each participating bar represented a different Boston neighborhood, and each competing bartender was charged with devising an original cocktail using at least one GTD spirit. Their drinks would be voted on by the event’s 60+ attendees, culminating in two bartenders moving onto a final round to battle for cocktail supremacy.
The normally pragmatic distillery was all decked out for the occasion.
There were wooden high-top tables, a big spread of food, and a band keeping things lively. At the helm was GrandTen brand ambassador Lonnie Newburn, who among his innumerable daily responsibilities, can now add “emcee” to his resume.
With all appropriate fanfare and ceremony, Round 1 commenced. The six combatants had been split into two groups, and the first three began composing their libations.
The opening salvo was fired by Tom Hardy of Jamaica Plain’s Canary Square. Tom’s drink, the Ol’ Lamplighter, combined Medford rum, lime juice, mint syrup, house grenadine, mole bitters, and egg white. This was a smooth, well-balanced cocktail, with a little sweetness from the grenadine, notes of cocoa and spice from the bitters, and a creamy texture on account of the egg white.
Dave Fushcetti of Lincoln Tavern in South Boston countered with the March 17, 1776, a blend of Wire Works gin, pear puree, rosemary- and clove-infused syrup, and lemon juice. The herbs and spices in the syrup paired well with the botanicals in the gin, and the pear puree provided texture and some muted sweetness.
Jamie Walsh, bar manager of Stoddard’s in Downtown Crossing, closed out Round 1 with the Temple Bog. Attractively garnished with cranberries and sprigs of rosemary, this dry, tart punch invoked the flavors of autumn with Wire Works gin, GTD Craneberry liqueur, cranberry juice, lemon juice, and ginger syrup. The fresh aroma of rosemary was present in every sip.
The crowd congregated around the bar, sipping and discussing the cocktail samples. It was a difficult choice; all three cocktails were well done, and each was entirely distinct. When attendees decided on a favorite, they deposited a drink stirrer in a jar in front of their chosen bartender. When all the straws were tallied, Lonnie announced that Tom Hardy of Canary Square would be moving onto the final round.
Who would be Tom’s opponent? That would depend on the outcome of Round 2.
The always pleasant Mike Wyatt is the bar manager of Ward 8, a cocktail bar that stands out in the North End by virtue of its not being an Italian restaurant. His drink, the Copp’s Hill, combined Wire Works gin, St. Germain, lemon juice, Campari, and blood orange zest. Balancing dry and bitter components with the floral St. Germain, this was a very drinkable cocktail with bright citrus notes.
Hailing from Tavern Road in the Fort Point area, Ryan McGrale offered Crane’s Courage, a mix of Wire Works gin, lemon juice, cranberry shrub, and egg white, topped with a few drops of Craneberry liqueur. This deceptively simple cocktail was surprisingly complex, with the vinegary tartness of the cranberry shrub, the dryness of the gin, and the creamy texture that the egg brought to it.
The most unusually named cocktail of the evening was undoubtedly the Flugelbinder. Bartender Matthew Coughlin of Cinquecento explained that the South End building that now houses the Italian bar and eatery was once a factory that manufactured flugelbinders – the plastic tips at the end of shoelaces. The drink of the same name was vibrant, soft, and floral, combining Wire Works gin, a house-made rosemary cordial, pear puree, and lime juice, garnished with sprinkling of plastic shoelace tips (kidding).
M.C. Lonnie gathered up the voting jars, counted the straws, and announced that Ward 8’s Mike Wyatt had emerged victorious. That meant the final contest was about to begin – but not without a couple of curveballs.
First, as if the pressure of competing mano y mano wasn’t enough, Tom and Mike would not be remaking their winning cocktails. Instead, the final round would test their mixological reflexes by forcing them to devise a new drink using a mystery spirit. Lonnie kept the contestants and audience in suspense as long as he could, taunting everyone with a steel briefcase that held the secret ingredient. Finally it was unveiled – Fire Puncher Black, GrandTen’s seasonal offering that infuses vodka with chipotle peppers and cocoa nibs.
Chocolate and spice combine in exciting, sensual ways, making this vodka a delicious, decadent treat. But mixing it into a cocktail would challenge any bartender. And they had only 15 minutes to make it happen.
The final round had one other twist. Instead of leaving the voting to the whims of the populace, the winning drink would be chosen by three handpicked judges: Fred Yarm, bartender at Harvard Square’s Russell House Tavern, author of Drink & Tell: A Boston Cocktail Book, and the writer of the Cocktail Virgin blog; Spencer McMinn, head distiller at GrandTen; and yours truly, Boston BarHopper.
The atmosphere was understandably tense. As the seconds ticked away, Tom and Mike feverishly mixed, sampled, made notes, tampered with one another’s ingredients, exchanged unrepeatable insults, and ultimately came up with two completely different cocktails based on the sweet and spicy vodka.
Tom’s drink mixed the featured spirit with fresh pineapple and GTD’s Amandine, a barrel-aged almond liqueur, for a surprising tiki interpretation. The combination of the chocolate and pineapple was unexpected, but it worked well, and the peppery heat was fairly prominent.
Mike’s concoction was more of the seasonal variety, mixing the Fire Puncher Black with cream, egg white, and Amandine, dusted with shaved nutmeg. The combination of egg and cream muted the vodka’s heat but was a natural partner for the chocolate notes.
Fred, Spencer, and I had our work cut out for us. Our loyalties wobbled and swayed as we sipped both drinks and discussed their respective merits. With the restless crowd circling us and demanding a ruling, we begged Lonnie for one more minute to finalize our decision.
In the end, Tom Hardy’s tropical deployment of the Fire Puncher Black got the nod by a score of two to one. And while the vote wasn’t unanimous, our appreciation for both cocktails was. Being able to whip up an original drink on short notice with such an unusual spirit is no easy feat, but neither Tom nor Mike seemed overmatched by the task.
The dueling cocktails made for a dramatic end to the evening. And while the spotlight was on the six bartenders and their excellent drinks, there was plenty of buzz about the Boston Preservation Alliance and their noble mission. The event was actually the brainchild of the Young Advisers of the Boston Preservation Alliance, a group of professionals under the age of 40 whose goal is to get younger generations interested in the Alliance and its work.
And holding an event in a modern distillery housed in a 200-year-old building reminded attendees that there’s much about Boston that should be preserved.
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Copyright © Boston BarHopper. All Rights Reserved.
Every classic cocktail has an origin story. There’s the yarn about Winston Churchill’s mother commissioning the recipe for what would become the Manhattan. There are competing tales about the first Sidecar. Here in Boston, the Ward 8 is thought to have emerged from a particular episode of 19th century backroom politics. Seldom do these stories hold up under scrutiny. Most have benefited from decades’ worth of boozy embellishment and exaggeration, while others are complete fabrications. Even the most plausible should be taken with the proverbial grain of salt.
That’s what happens when a cocktail that was first made a century ago survives through modern times. The older the drink, the taller the tale. But unless you have a great grandfather who claims to have mixed up the first Singapore Sling, historical accuracy isn’t all that important. Colorful legends behind a drink’s conception add a little depth and character, but mostly serve as trivia to share with someone over a potent, well-made beverage.
That said, few legends of liquor are quite as compelling as the one behind Licor 43.
The story of this Spanish liqueur supposedly begins more than 2,000 years ago. In 209 B.C., the Romans captured the city of Quart Hadas – what we now know to be Cartagena, Spain. Amid their conquest, the invading army happened upon a gold-hued, aromatic liquor infused with local fruits and herbs. Despite taking a quick liking to the liquor, the Romans’ suspicions were aroused by its unique flavor, unknown ingredients, and rumors of its unusual properties; thus, they banned its production.
Unsurprisingly, the locals kept making the stuff anyway, but in secret; even less surprisingly, the Romans became increasingly enamored of it, and its popularity grew – if somewhat discreetly – among the Roman elite. They called it Licor Mirabilis – the “marvelous liqueur” – and eventually had it exported to other Mediterranean cities.
The recipe remained a tightly held secret that was passed down through many generations until 1924, when it was purchased by a Spanish family with the surname “Zamora.” They eventually rechristened the spirit “Cuarenta Y Tres,” or Licor 43. The name derives from the number of ingredients that constitute the liqueur, and apparently only three people – from three generations of the Zamora family – currently know the recipe.
Maybe you’re captivated by the story, or perhaps you’re more inclined to raise an eyebrow at historical plot holes being glossed over for the purposes of a modern marketing campaign. But again, the accuracy of a back story is much less important than the quality of its subject. And Licor 43, with its rich, amber hue, warm vanilla essence, and surprising notes of citrus, is worthy of a tale or two.
Licor 43 is still made in Cartagena today, and while the Zamora family doesn’t want anyone to know what’s in their product, they’d be appreciative if more people knew about their product. “Never heard of it” is the response I get whenever I mention this stuff to someone. Our ignorance is understandable; while the liqueur is not new to the U.S., the vast majority of its sales have historically been in Europe, with a particular concentration in Spain (obviously) and Germany. What’s more, the flavor profile of Licor 43 was thought to be challenging to mix with other ingredients; so even in bars that carried it, the bottles tended to collect dust on a back shelf.
All of that’s changing. Sales of Licor 43 are growing all over the world, with a landmark 500,000 cases being moved in 2011 (just to put the global market in perspective, Captain Morgan sold 10 million cases last year). And in 2012, the Zamora family partnered with W.J. Deutsch to improve distribution in the U.S. – where, as you might have noticed, specialty cocktails have become all the rage.
So how do you spread the word about an ancient liqueur that’s been shunned or forgotten by most bartenders? Easy. Gather up six of Boston’s top mixologists, give them some Licor 43, and ask them to do what they do best – create drinks. Oh, and just to make things…interesting? Put a little money on it.
That’s exactly what went down at the “Tonight’s Secret Ingredient” bartender contest, a cocktail death match hosted by Moksa Restaurant in Cambridge. The rules were simple – come up with a drink that incorporates Licor 43, submit it for the appraisal of the judging panel, and make a bunch of samples for a small but thirsty crowd of spectators. Winners get cash prizes and local bragging rights. Losers get their drinks thrown in their faces by disgusted judges and suffer the scathing taunts of their peers.
Before the throwdown got under way, attendees were treated to passed hors d’oeuvres and a couple of Licor 43-based drinks. First up was the Mini Beer – 1.5 ounces of Licor 43 in the world’s smallest beer stein, topped with a splash of heavy cream to mimic a foamy head. The result looks exactly as its name would imply – like a mini beer – but any similarity ended there. The sweetness and texture of the cream were perfectly suited to the vanilla flavor of the liqueur, making for a small but decadent liquid appetizer.
That was followed by the Key Lime Pie Martini, the name of which gave me a shivery flashback to the plague of pseudo-martinis that we had to endure a few years ago (I’m getting nauseous just thinking about the tiramisu martini I once sampled). It’s exactly the sort of drink I’d never order, let alone trumpet on my website, so I’m glad it was free – because it was sinfully good. The flavor was so eerily similar to actual key lime pie that I assumed there must be some hideous, bright green, chemically induced additive, but no. The drink was a fairly basic mix of Licor 43, vodka, half and half, and lime juice. I still can’t imagine asking a bartender for this, but if someone were to purchase one on my behalf, you know…I suppose I’d be OK with it.
As the crowd’s anticipation and inebriation swelled, the master of ceremonies announced that the contest was finally about to begin. The judges, Fred Yarm (author of Drink & Tell: A Boston Cocktail Book), Heather Kleinman (Executive Editor of DrinkSpirits.com), and Jerry Knight (Director of Marketing at Deutsch Family Wine & Spirits), took their places at a table on the stage. Their dour expressions cast a pall over the room; I would not want to be the bartender who served them an inferior drink.
The champions, meanwhile, were split into three groups of two opponents each – in other words, three mano a mano duels for the right to advance to the finals. The first two combatants paced anxiously behind the bar, each guarding their ingredients like a tiger protecting her young.
The first contestant was Taso Papatsoris from Casa B in Somerville. His drink, called Jardin Dorado, combined Licor 43 with gin, a Spanish sherry, Angostura bitters, and pimento bitters. It was a splendid cocktail. The gin provided a dry backdrop for the vanilla and citrus of the Licor 43 and the nutty flavor of the sherry. Garnished with an orchid, this may have been the most beautifully presented of all the evening’s drinks.
On the other end of the bar was Jason Kilgore of Catalyst in Cambridge. Whereas Taso’s drink had a light, floral essence, Jason’s “Three of a Perfect Pair” was heavier and more intense. This one mixed Licor 43 with gin, rye whiskey, freshly made rhubarb syrup, lemon juice, and a barspoon of Fernet Branca. I thought whiskey and gin sounded like a fearsome combo, but the vanilla notes softened the flavor, and the rhubarb syrup contributed an earthy sweetness.
Each bartender approached the stage and made his case to the judges, who sampled the concoctions and took some notes. And with that, Round 1 was officially in the books. Round 2 pitted Amber Schumaker, from Eastern Standard, against Oronde Popplewell, defending his home turf of Moksa.
As if the evening’s stakes weren’t high enough already, Amber had the added challenge of filling in at the last minute for Eastern Standard’s Kevin Martin. Though she was working with someone else’s recipe and had little time to prepare for battle, Amber rose to the occasion with the Verano Deseen – Licor 43, lime juice, Amaro Nonino, rye whiskey, and Regan’s orange bitters. The flavor of the rye and the sweetness of the Licor 43 were up front in this one. Beyond that, the Amaro gave the drink even more depth, while the lime and orange flavors ensured that the Verano Deseen lived up to its name – it translates to “Summer Wish.”
I asked Amber why she chose rye over bourbon, and she met my query with a stony glare. “You don’t bring a knife to a gunfight, son,” she growled.
Her opponent, Oronde, whipped up one of the stranger-looking cocktails of the evening. The Straw Ox combined Cachaça, Licor 43, strawberry vinegar, lemon juice, and simple syrup, and was topped with “Licor 43 Foam,” which looked like a glob of Cool Whip. I moved in to ask what it was, but Oronde’s eyes told me not to even bother.
With its pale violet glow and cryptic garnish, the cocktail was as intriguing in appearance as it was in taste, though there was a mild sourness that I didn’t care for.
As Amber and Oronde appealed to the judges, the Round 3 champions moved into place. Josh Taylor of West Bridge (which sounds like a town, or maybe a specialty furniture store, but is actually a cool-looking restaurant in Cambridge) created the aptly named Backyard Cocktail, a summery mix of Licor 43, rhubarb shrub, fresh strawberry and lime juices, and club soda.
Sam Gabrielli of Russell House Tavern countered with 43 Elephants, a drink that mixed Licor 43 with Amarula, Fernet Branca, an egg white, and Angostura bitters. If Josh’s Backyard Cocktail captured the flavors of summer, Sam’s evoked more of a wintry mood. Amarula, an African cream liqueur with hints of caramel, matched well with the vanilla notes in the Licor 43, and the egg white further enhanced the drink’s creamy texture.
Six up, six down; now it was up to the judges to decide who would continue in the tournament. Music played, guests mingled, and more Licor 43 Mini Beers and Key Lime Pie Martinis got passed around.
The frivolity of the crowd was in stark contrast to the savagery on the other side of the bar – jittery contestants snarling at one another, heaving appalling insults, and hurling accusations of ingredient tampering. Clearly, these people didn’t like each other.
Suddenly a hush fell over the room as the judges delivered their verdict – Sam Gabrielli, Oronde Popplewell, and Josh Taylor would advance to the finals, while the bell tolled for Taso, Amber, and Jason. The crowd erupted, a mix of delighted applause and hateful jeers. Before returning to the bar to make their drinks one more time, the three remaining warriors solemnly raised barspoons to their vanquished foes – a time-honored gesture of respect among those in the cocktail trade.
As the now restive crowd settled in for another grueling wait, the mood turned dark. Alliances shifted among the spectators, and loyalties were openly questioned. A woman approached me and asked if I was “Team Josh, Team Oronde, or Team Sam.” I laughed. She didn’t.
Whispered accusations of intimidation and bribery caused some to question the honor of the finalists. “The guy from Catalyst got screwed!” yelled the guy from Catalyst. The smoldering look on Amber’s face made me wonder whether her earlier knife/gunfight remark was a metaphor or a warning.
As the simmering hostility approached a full, violent boil, the microphone crackled with the voice of the emcee – the judges were ready to crown a winner.
Silence descended again upon the expectant crowd, punctuated occasionally by isolated gasps and muttered prayers. The bell tolled first for Sam, who ushered his 43 Elephants back to Russell House Tavern. It rang again for Moksa’s Oronde and his Straw Ox. That left Josh Taylor of West Bridge to raise his Backyard Cocktail in triumph amid a deafening ovation.
Josh’s victory was richly deserved. He got a handsome cash prize while those of us in attendance were treated to another round of his award-winning cocktail. And while all the drinks were impressive, I’d have to concur with the judges – this was the drink of the night. The vanilla of the Licor 43 paired beautifully with the strawberry juice, while the rhubarb shrub kept it from being overly sweet. The lime juice further brought out the citrus notes of the Licor 43, and the club soda introduced just the right amount of dryness. Positively refreshing, and ideal for a backyard barbecue on a hot summer day.
Victory belonged to Josh, but the night belonged to Licor 43. Whether this very old spirit will become the latest thing, I don’t know. Nor can I say whether its fascinating origin story is true (but if there really are only three people who know the recipe, I hope at least one of them has the good sense to jot it down at some point). But even if its history has merged with legend, the liqueur’s quality requires no exaggeration.
Nor does an event like this – even though I may have added a few teensy-weensy embellishments in my retelling. In truth, the night had the tone of a friendly competition, and not a drop of blood was spilled (that I know of). Personally, I was thrilled to have the opportunity to watch six cocktail experts at work. It was especially instructive to see the similarities and differences in how they approached a given ingredient, and each cocktail was distinct in its composition and presentation.
If you want to try your hand at making the winning drink, the recipe follows.
The Backyard Cocktail, crafted by Josh Taylor of West Bridge in Cambridge
1 1⁄2 oz Licor 43
3⁄4 oz Rhubarb Shrub
1⁄2 oz Fresh Strawberry Juice
1⁄2 oz Fresh Lime Juice
Combine the Licor 43, rhubarb shrub, strawberry juice, and lime juice and shake lightly. Strain into a highball glass over ice. Top with club soda and serve with a straw.
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Copyright © Boston BarHopper. All Rights Reserved.