march 13, 2012 - march 26, 2012

www.stuffboston.com

liquid Buzz Words | The Mad Science of Mixology | History on Tap JIMMY CHOO

Where does the spotlight shine brightest? todd skoglund yoga instructor co-owner of South Boston Yoga

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open friday, march 16 F or boston prudential center, 800 b BOSTON march 13, 2012 – march 26, 2012

HOTS 7 Editorial Director: Scott Kearnan GET Senior Managing Editor: Jacqueline Houton ...this or that 9 Design Manager: Janice Checchio ...seen 10 Staff Writer: Miles Howard ...close 11 Food Editor-at-Large: Louisa Kasdon Contributing Writers: Kara Baskin, Marissa Berenson, Renata Certo- ...cultured 12 Ware, Cheryl Fenton, Jeannie Greeley, Meghan Kavanaugh, ...pretty 14 Heather Bouzan McHugh, MC Slim JB, Luke O’Neil, Erin Souza ...out 16 Contributing Photographers: Natalia Boltukhova, Lara Callahan, Kelly Davidson, Michael Diskin, Kim Gray, Tim Gray, STYLE 18 Eric Levin, Melissa Ostrow, Chris Padgett, Joel Veak GOOD STUFF 20 Party Photographers: Derek Kouyoumjian, Erica Magliaro, Natasha Moustache, Michael Young Intern: Emanuelle Honnorat FEATURES better boozing Vice President, Sales and Business Development: David Garland Vice President, Print Media Sales: Marc Shepard Through chemistry 23 General Sales Manager: Sean Weymouth history on tap 30 Senior Account Executive: Luba Gorelik Account Executives: Nathaniel Andrews, Melanie Bolduc, Chris Gibbs, Laura Rodriguez FEED Advertising Operations Manager: Kevin Lawrence Traffic Coordinators: Jonathan Caruso, Colleen McCarthy food coma 37 5 courses 38 Director of Marketing and Promotions: Brian Appel stuff it 39 Interactive Marketing Manager: Lindsey Mathison

liquid 40 Director of Creative Operations: Travis Ritch RESIDE 42 Advertising Arts Manager: Angelina Berardi 23 SEX 43 Production Artist: Kelly Wight FLASH 44 Domingo-Martin Barreres of Market at W Boston is one of the science-minded drink-slingers featured in “Better Online Content Coordinator: Maddy Myers Boozing Through Chemistry” on page 23. andrew cabot’S STUFF 46 Senior Web Developer: Gavin Storey

Letter from the Editor camaraderie and find ourselves textures, and flavors. Of course, I awesome, right? I mean, I should Director of Finance: Scotty Cole crooning “Don’t Stop Believin’” could totally do that too if I tried. say this more often, but — I love Circulation Director: Jim Dorgan together by the time we reach the What, you don’t believe me? You’re you, man. Circulation Manager: Michael Johnson end. looking at me like you don’t believe Oh, before I forget, here are a Distribution Generalist: Nick Gemelli After all, a good drink usually me. Hold on, I gotta pee . . . couple of other highlights. There’s a delivers a pleasant buzz — the Back. What was I saying? roundup of booze-inspired beauty kind that leaves you feeling Ah, yes. Those cocktail chemists products in “Sipping Pretty” on STUFF Magazine is published by the Phoenix Media/ inspired, invincible, and convinced are at the vanguard of a forward- page 14. “Crashing the Tea Party” Communications Group that you can do anything. Sadly, thinking trend. But another effect of spotlights a politico-skewering vodka-inspired enlightenment has alcohol is nostalgia, so we looked burlesque show on page 12. And Chairman and Publisher: Stephen M. Mindich never actually helped us develop to the past for the feature “History maybe it’s the beer goggles, but President: Bradley M. Mindich the formula for time travel on a on Tap.” Adam Tokarz collected singer Jordan Knight is looking Senior Vice President: A. William Risteen cocktail napkin. (The light of day more than a dozen watering holes as good as he did in his New Kids reveals it was just a half-finished — from high-end hotel bars to heyday in “Get Close” on page 11. Vice President, Integrated Media Sales: Everett Finkelstein game of hangman. Sigh.) But in traditional Hub pubs — that hold a So in conclusion . . . Vice President, Integrated Media Sales: Joe Charves Warning: in the spirit of our Liquid the feature story “Better Boozing prominent place in Boston history. Wait. Did you hear that? Oh Director, Interactive Media Sales: Brian Russell issue, I thought I’d compose Through Chemistry” on page 23, If you’re wondering where George my God, I love this song! “Just a Senior Account Executives of Integrated Media Sales: Margo Dowlearn this letter while having a few Luke O’Neil highlights some local Washington was served grog small town girl . . . living in a lonely For advertising rates, call 617.425.2660. For editorial inquiries, call 617.536.5390. sips myself. What follows may bartenders who are reinventing the and where Malcolm X served jail world . . .” Subscriptions: Bulk rate $89/year. Bulk-rate postage paid, Boston, MA; allow 10 days for delivery. therefore vacillate wildly between way we drink. They’ve conquered time, head to page 30. I know it Hold my glass. I need both Send name and address with check or money order to: Subscription Department, STUFF, 126 Brookline Avenue, Boston, MA 02215 • Copyright ©2009 Stuff Magazine LLC, overstated enthusiasm and methods of molecular mixology, got me thinking about all the fond hands for the air guitar. 126 Brookline Avenue, Boston, MA 02215, 617.536.5390. unexpected melancholy. But if using special tools and unique memories I’ve created over drinks. All rights reserved. Reproduction without permission, by any method whatsoever, is prohibited. you can withstand the whiplash, approaches to transform spirits Like that time, at that place, where Scott Kearnan Printed by Cummings Printing, Co. we just might establish an unlikely and yield interesting new forms, we did that funny thing. That was Editorial Director

<4> 3.13.12 3.13.12 <5> HOT PANTS We suspect Kathy Rego may be a bit of a perfectionist — not that we’re complaining. The Philly-born designer spent a decade directing the fit department at Anthropologie, but she still decided to devote two years to hot figuring out just what makes an utterly flattering pair of pants. The result of her research is Cabe, a sophisticated new line of dresses and separates, including more than 10 impeccably tailored styles of pants (none of which will induce the dreaded “diaper butt”). Named in honor of the tailor grandmother who taught Rego how to sew, the line boasts clean cuts, instant-classic appeal, and a reasonable price point, with pieces ranging from $98 to $320. A full collection is slated for Fall 2012, but Boston is one of four cities getting an early taste: look for the Summer 2012 capsule collection in late March at Louis (60 Northern Avenue, Boston, 617.262.6100).

HOT TICKET Sigh. It’s still more than six months before we’ll get our next American Horror Story fix. But at least we can console ourselves with another supernatural serial — one that may pack even more visceral thrills and chills, since it’ll unfold in the flesh. That’s the hook of Blood Rose Rising, a live-action series from Actors’ Shakespeare Project founder Ben Evett. In the premiere episode, “Immaterial Girl,” a history professor becomes romantically involved with a spirit haunting his Victorian mansion. Can he bring his ghostly girlfriend back to life? Will his living lover learn what he has happening on the side? Find out at the Davis Square Theatre (255 Elm Street, Somerville), where the first installment is playing now through April 7. Expect a nightclub atmosphere complete with bar service and live accompaniment from an alt-rock band. Grab tickets ($25–$30) at brownpapertickets.com.

HOT HAIR DO For years, Restaurant Week has helped us expand our culinary horizons (not to mention our waistlines). Now our cut-and-color routines are getting a similar shake-up with the first- ever Salon Week, the brainchild of local hair HOT AND HEARTWARMING gurus Marc Harris and Kelsey Beck is only a sophomore, but the newly Maria Lekkakos. The crowned Miss Boston 2012 spends a lot of time with premiere promotion seniors — senior citizens, that is. Late last month, the will have some of the HOT AND SWEATY traffic-stopping Harvard student beat out 10 tough Hub’s hottest salons — Yo yogis: on Friday, March 16, the doors will open at a shiny competitors, wowing judges with her piano prowess including Studio 9, Salon new Lululemon Athletica (337 Newbury Street, Boston). But and compelling platform: advocacy for the elderly. Beck Eva Michelle, and Bradley the grand-opening party for the latest outpost of the yoga- plans to pursue a career as an attorney specializing in & Diegel — offering select and athletic-wear favorite falls a week later. So be sure to elder care, and she hopes to use some of her $7,500 services for 50 percent mark your calendars and pack your mats for All Paths Lead in scholarships and prizes to pay for law school after off, so it’s a perfect time to Yoga: Party. Yoga. Love. Neon. A mash-up of yoga, completing her undergraduate studies. But in the short to give a new stylist a hip-hop, and silent disco, the event will take over Copley term, look for her at events around town and the 2012 try. The event is slated to Square on Friday, March 23, from 7 p.m. to 9 p.m. Hip-hop- Miss Massachusetts pageant, where she’ll represent go national this fall, but yoga instructor and brand ambassador Goldie Kaufenberg the Hub. We’ve got high hopes, especially since Beck’s Boston gets first dibs (pictured) will lead a class while a DJ’s beats are delivered mom was crowned Miss Florida in the ’70s. Stayed from April 1 through April straight into attendees’ headphones, creating what’s sure tuned for June to see whether snagging state titles runs 7. Find full details and to be a surreal sight: a crowd of Bostonians dancing and in the family. participating salons at downward-dogging in complete silence. Sounds like a must salonweek.com. to us. Find out more at allpathsleadtoyoga.com.

3.13.12 <7> GET SEEN Close cultured

GETthis... A good cocktail party often leads to cases of mistaken identity. We’re not talking about intrigue among the guests — just among their glasses. All that mixing and mingling can leave imbibers reaching for one another’s drinks and scrutinizing the shade of every lipstick smudge. (Side note: trying to discern the difference between Harlot and Vixen isn’t nearly as fun as it sounds.) So why not preempt confusion — and cross-contamination — by offering your friends a little bling with their choice of beverage? Pick up a six-pack of these cocktail wine-glass charms ($10) at The Boston Shaker (69 Holland Street, Somerville, 617.718.2999), Davis Square’s amply stocked cocktail supply shop. The glittery little gems are great for any sort of stemware, whether you’re serving snifters of Scotch, flutes of bubbly, ice-cold martinis . . . or even glasses of the house’s finest box wine.

or that... The morning after a big bash, there’s often a house full of unwelcome guests waiting for the bleary-eyed host — namely all those spent bottles of booze. We’re normally proud if we manage to stagger through the debris field and deposit the empties in the recycling bin. But the crafty creators of these Sundrop earrings ($21) have found a far more impressive use for them. Using only a giant magnifying glass and the sun’s rays, the Minnesota-based artisans melt down old bottles of Bombay Sapphire, SKYY, Tanqueray, Jägermeister, and various wines and beers, supplementing with stained glass to round out a full rainbow of hues. Gravity coaxes the molten glass into one-of-a-kind teardrop shapes, which are then topped with recycled sterling-silver wire. Available at the MIT Museum Store (265 Massachusetts Avenue, Cambridge, 617.253.5927), they give new meaning to the phrase “good to the last drop.” — Jacqueline Houton photos by janice checchio 3.13.12 <9> GETSEEN GETclose …at House of Blues for Big Night 2.0 with the Counting Crows ...with Jordan Knight

It’s been a while since his Teen Beat pinup days, but Jordan Knight still elicits decibel-defying squeals from female fans. At least, that was the case when we caught up with the surprisingly still-swoon-worthy singer when he performed at the Estate during Dancing for Hope, a fundraiser for St. Mary’s Center for Women and Children. Next month, he leaves for a tour of Europe, Asia, and Australia with NKOTBSB, the New Kids on the Block and Backstreet Boys über-group — but not before a final stop on his solo Live and Unfinished Tour, which will hit Showcase Live (23 Patriot Place, Foxborough, 508.543.0609) on Sunday, April 1. Expect songs from his most recent album, Unfinished, plus the requisite dose of oldies. For tickets ($35), visit ticketweb.com. How’d you get involved with the St. Mary’s event? My wife is on the board. It’s close to our heart because we both grew up in Dorchester. St. Mary’s used to be St. Margaret’s Hospital. . . . I’d go there when I was little with Donnie [Wahlberg]. His mom worked there, and we’d go to get lunch money or money for the corner Heidi Roy, nurse practitioner at Gail Chanthaseng, office manager at Alexandra Ryan, stylist at Rue La La Lauren Rosen, nutritional consultant store or subway. My wife asked me to perform MaineHealth Cardiology Longworth Venture Partners and personal shopper for Isagenix last year, and I told her, “No, I really have no Her sparkling Pisarro Nights We were immediately drawn to Alexandra epitomized what she Lauren lit up the Big Brothers repertoire right now.” Now I’m on the road doing dress was a standout in a sea of Gail’s vibrant printed dress and calls her “tomboy chic” style in Big Sisters benefit with an ideal my thing, so she told me this year I have no LBDs. She paired it with Chanel equally exuberant smile. a heart-print blouse from H&M, combination of color and print. excuse. I said, “Well, who’s going to pay for the pumps, a gift from her boyfriend She wore a Giambattista Valli the “Minnie” pant from J.Crew, She anchored a Parker dress with sound system and everything?” She said, “You (definitely a keeper). for Macy’s dress with Nine West and Juicy Couture spectators she Christian Louboutin booties and a are! ’Cause it’s for charity! So get your butt up For fashion inspiration, she looks booties and a floral headpiece from scored at Marshalls. Chanel clutch. on stage and sing!” “Okay, okay. I got you!” to the New York Times style section. Forever 21. She admits to an obsession A work-from-home mom, Lauren [Laughs] But it’s a great cause. We grew up in Heels and pearls are daily musts She says her style embodies with skinny jeans and dressy gray sticks to jeans (she owns 50 pairs) Dorchester and know how hard it can be. Some for her. femininity and fun: “I’m girly with an sweatshirts. “It’s a problem!” and comfortable, casual separates. people have it rough in life, and all they need is a The most-loved pieces in her edge.” Her spring fashion goal is to stock She shops from home, too, and helping hand. closet are basics with a bit of glam: Gail’s upbeat outlook was as up on dresses that transition from counts Intermix’s website and Your April concert is right by Gillette True Religion jeans, a sparkly black bright as her outfit. “This is a happy day to night. Net-a-Porter as her favorite retail- Stadium. That reminded me: didn’t the New dress, and black Christian Louboutin Saturday!” she exclaimed. We say This professional shopper therapy sites. Kids perform a halftime show at the Super heels. that attitude is the best accessory. suggests doing a closet cleanse Bowl? We performed in 1991 at the Super and ditching anything that hasn’t Bowl, but it was cut off by coverage of the Gulf seen the light of day in two years. War. We did this big, elaborate performance piece. I think Mickey Mouse might have been in it, the whole cast of Walt Disney. [Laughs] It was a big, big production. We flew in the night before from the American Music Awards, we went on, and we thought it was great. Then when we got off, everyone was like, “We didn’t STUFFY: Great Scotch see you on TV!” Fast-forward 20 years, and the New Kids What’s invigorating, expensive, and capable of lasting anywhere from half a second are back together. How is it touring with the to hours? A motorcycle ride down the autobahn? A second-rate gigolo? Close, but group again? The whole reunion is a dream not nearly as classy as a snifter of good Scotch. The legendary libation has garnered come true. Most pop teen groups, by this time How has social media changed the inspired my songwriting for that song. It’s quite the collective of high-profile, century-spanning fans, from King George IV to they’re on drugs or whatever. Being laughed business? We can touch fans instantly with tough, trying to keep it clean and trying to be Captain Haddock. And as history has taught us, with prestige comes appropriately at. Jokes. For us to be able to do what we did a tweet or on Facebook. For a group like us, a sex symbol at the same time, but I think I’m epic prices. Consider Glenmorangie Pride 1981, which will cost you a cool $285 and band together, hold each other up and be with a fan base like ours, that’s wonderful. pulling it off. per glass. Currently the oldest and rarest whisky available from the famed Highland strong, and have such a great city help us along They don’t have to wait until we get on MTV or Are you ever taken aback by how devout distillery, the Pride was aged in oak casks and finished in Sauternes barriques over and have our backs — it’s a dream come true. VH1. We can post a video or tweet a TwitPic, New Kids fans are? It’s very touching, and a the course of almost three decades (and thus may well have been on this earth longer How is it working as an independent artist? so they don’t have to buy US Weekly. It’s like lot of times the girls will show pictures of us. than you). Only 1,000 bottles of this singular single-malt have been produced — and I love doing things independently because I our own magazine, our own network, our own They’ll say, “Look! Here we are, 20 years ago!” considering that each retails for more than $3,000, we weren’t shocked to learn that one control everything. I’m not a control freak, but everything. And it’ll be a real picture of one of us with them of Massachusetts’s three Pride procurers is Strega Waterfront (1 Marina Park Drive, it does feel good! It makes my experience in Has fatherhood impacted your music? I did that they took at a meet and greet or some Boston, 617.345.3992), Nick Varano’s endearingly over-the-top Italian showplace. With music very rounded. When I do the New Kids, a song for Unfinished called “Never Alone” that event. It’s like, holy crap — we’re still here and its notes of honeydew melon, lemon, and coconut, this decadent liquid dessert might we’re a democracy. Then I do my own thing, and was based around the whole bullying situation. they still really love us. It’s a real gift, and a lot even convince you to forgo the cannoli. I get to control everything. It’s the best of both Having kids in school, with them venturing on of musicians would die for that situation. — Miles Howard worlds. the Internet and stuff like that, that definitely — Scott Kearnan

<10> 3.13.12 GET SEEN PHOTOS BY melissa ostrow 3.13.12 <11> GETCULTURED

Crashing the Tea Party Ever since Dan Savage started spreading Santorum across the Web back in 2003, we’ve waited for political opponents of gay rights, contraception, and abortion rights to get an equally epic local lambasting. (After all, which state legalized same-sex marriage first?) Nine years later, it seems we’re getting our wish, thanks to the opening of Beaver, a burlesque- filled stage show from the Boston Tease Party that skewers the hypocrisy of all who favor “small government” everywhere but in the bedroom. Beaver is the brainchild of married couple Vanessa White and John Wentworth, the choreographer and set designer, respectively, behind bawdy holiday favorite The Slutcracker. “Obama’s election in 2008 renewed my interest in politics and, to a lesser extent, government,” says Wentworth. “It was during 2010 when I noticed what seemed like a cloud of hatred over the American landscape, which called itself the Tea Party.” Incensed but inspired by its denigrating rhetoric, White and Wentworth turned to their theatrical roots. “Vanessa coined the “Dancers begin the evening writhing in American- air at 8,000 feet made us clear in the head . . . or name Boston Tease Party and initially suggested flag bondage gear,” teases White. “Naturally, the completely woozy.” running a PAC to raise money for guerrilla Statue of Liberty is molested by Trump during his But to White and Wentworth’s delight, an political advertising,” recalls Wentworth. After search for a birth certificate.” Other acts include October preview of Beaver was warmly received by several meetings with colleagues like Femme a shopping-mall-abortion interlude à la Michele the majority of the audience. “We had this one gay Brulée and members of Black Cat Burlesque Bachmann and a Shakespearean take on Occupy couple from Britain attend,” says Wentworth. “And and White’s Babes in Boinkland troupe, they Wall Street. by the end, they came up and thanked us and the proposed a satirical scripted show, one that White and Wentworth are the first to cast. Many people did. For a lot of the audience, would skewer what Wentworth calls “a campaign acknowledge the show’s inflammatory nature. and us, it was a very cathartic show.” The rest of us against progress, science, understanding, and (A tagline on the Beaver website welcomes all can behold Beaver at 8 p.m. on Friday, March 16,, compassion.” bulletproof-vest donations.) “We started writing and Saturday, March 17, at the Somerville Theatre According to White, the title of Beaver the outline of Beaver while on a trip to Yosemite,” (55 Davis Square, Somerville, 617.625.5700). Book was taken from one of the three ships that says White. “We were writing to candlelight by tickets ($20) now at feitheatres.com — and leave participated in the original Boston Tea Party. a woodstove and stressing out about how nutty the Reaganite relatives at home. The ribald riffs on Americana hardly stop there. we were making the show. Something about the — Miles Howard

Back to the Future For as long as we can remember, Ken Burns has been the undisputed king of the Civil War epic. Who could have guessed that the most formidable challenger to his slow- panning, sepia-toned opus would come courtesy of an indie band from Brooklyn? The Lisps have made a name for themselves with colorful, clap-worthy numbers like “Are We at the Movies?” and “Pepper Spray” that draw on diverse genres — folk and Western pop music, vaudeville and rock. So perhaps we shouldn’t be surprised that the quirky foursome’s new musical, Futurity, promises to have history and sci-fi making sweet music together. For the American Repertory Theater’s world-premiere production, front man César Alvarez and company will don period costumes and introduce us to Julian Munro, a Union soldier who supplements days of destroying Confederate railroad tracks with dreams of high-tech inventions and a utopian future. With a little help from metaphysician Ada Lovelace, Julian sets about building a steam-powered machine that could eradicate war — or land him in a straitjacket. If Steve Jobs had been born in the 19th century, this is how history might have unfolded. Futurity will be performed by the Lisps at OBERON (2 Arrow Street, Cambridge, 617.496.8004) from March 16 through April 15. Grab tickets ($25–$35) at americanrepertorytheater.org. — M.H.

<12> 3.13.12 GETpretty maniQ are yoU Nails •Waxing•Tanning Sipping Pretty Two Locations in Dorchester We’ve made too many tipsy beauty mistakes in our day to advocate tippling and grooming concurrently. (Somehow that shave never comes out so clean four beers in, and if you’ve ever tried applying eyeliner after one too many glasses of wine . . . well, you get our drift.) But products that incorporate wine, beer, Sexy? and booze can boast good-for-skin effects — not to mention some truly intoxicating scents. — Heather Bouzan McHugh

• Chardonnay Massage ($130) and Body Wrap ($150) at The Spa at Rowes Wharf (70 Rowes Wharf, Boston, 617.439.3914) in the Boston Harbor Hotel. Every year, the spa develops treatments FOR THE to complement the hotel’s storied Boston Wine Festival. Offered through the end of March, these two utilize antioxidant-rich products by Olavie, a line that taps into the free-radical-fighting qualities Visit Our Newest Salon of the chardonnay grape. The stress-busting massage revives dry skin with a hydrating chardonnay GIRLS massage oil, while the body wrap includes a chardonnay sugar scrub, a Vichy shower, and a decadent Across From Ashmont Station. chardonnay body-butter massage.

• Citron de Vigne Eau de Parfum ($38–$80) at Fresh (121 Newbury Street, Boston, 617.421.1212). 1913 Dorchester Ave 11 Granite Ave Inspired by Fresh co-founder Alina Roytberg’s tour of the Veuve Clicquot vineyards, this crisp unisex Dorchester, MA 02124 Dorchester, MA 02124 scent is excellent for everyday wear. Top notes of citrusy neroli, bitter orange, and pink grapefruit are (617) 288-8887 (617) 288-8889 grounded in a pinot noir–inspired heart note and an earthy base. Should you need to mentally transport yourself to a French vineyard during, say, a rush-hour T ride, Citron de Vigne is also available in rollerball form, ideal for travel.

• FarmHouse Fresh Bourbon Bubbler Body Scrub ($35) at Bella Santé (38 Newbury Street, Boston, 617.424.9930). Mark this one down as “most likely to be stolen by the www.maniqsalon.com boyfriend.” Made with Kentucky whiskey, which soothes skin and helps other ingredients penetrate deeper, this brown-sugar scrub leaves skin super-soft but residue-free. The gingersnap-pecan scent is an added bonus. GOT TRAVEL PLANS?? Don’t wax...Get rid of the hair For GOOD!! ½ OFF LASER HAIR REMOVAL UNDERARM AND BIKINI LINE PACKAGE • The Beer Soap Company Beer Soap ($8) at Sault New England (577 Tremont Tell STUFF why For a chance To be FeaTUred with feet and toes FREE Street, Boston, 857.239.9434). Each bar in this collection of more than 110 among boSTon’S SexieST. soaps is made with a particular domestic or imported brew. Sault New England, FOR THE appropriately enough, stocks three Sam Adams varieties, including New England First 10 will receive a FREE (White Ale), Original Stock (Boston Ale), and Winter Lager (take a wild guess), as well viSiT STUFFboSTon.com/SexieST travel size Vivite as a Hipster variety made from Brooklyn Red Lager. GUYS and Upload yoUr phoTo now. skin care kit ($30 value) • Cynthia Sylvia Stout Shampoo ($9.95–$29.95) at Lush (166 Newbury Street, Boston, 617.375.5874). It almost sounds drinkable, with its blend of organic stout beer, lemon juice, and cognac oil. But this shampoo is too good to use for anything but lathering up. The stout’s proteins are a boon for frizzy hair, adding weight and Free Consultation…CALL TODAY! smoothness, while the lemon lends shine. Plus, the beer’s yeast has good-for-scalp properties. Expect a heady aroma of cognac and citrus to emanate from your locks Other services: Botox and Facial Fillers, Skin Care, for the rest of the day. Vein Removal, PhotoFacial, ELECTROLYSIS and more • Moonshine Cologne ($78) at Ball and Buck (3 Lewis Street, Boston, 617.742.1776). The guys at the rugged North End boutique have a hard time keeping 1018 Beacon St. #101 2 HAVEN ST. #304 (At the St Mary’s T Stop) READING • this one in stock, so cross your fingers that they haven’t run out by the time this Brookline • 617.738.1613 781.942.1613 story hits stands. If they have, don’t despair: a re-order is inevitable. Dubbed “a gentleman’s cologne” by its three former-frat-brother creators, this scent contains For Popular Packages & Monthly Specials visit us at woodsy notes of gin, tobacco, leather, and black pepper. lasercarecenters.com <14> 3.13.12 photos by janice checchio GETOUT GETOUT

ema melodic layers of synth feedback slated for release on March 20, kevin smith ($25) will be used to help establish where they’ll play a 9:30 p.m. includes an autographed copy of and bass fuzz. The sublime results, McInnes will swing by the Middle an annual prize in beverage show at T.T. the Bear’s Place his book. Find tickets ($28) at such as “California” and “Marked,” East Upstairs (472 Massachusetts management at the BU School (10 Brookline Street, Cambridge, coolidge.org. bring to mind Blonde Redhead’s Avenue, Boston, 617.864.3278) for of Hospitality Administration. Get 617.492.2327). Grab tickets ($10) at lyrical tremble, the organ swells of a 6:30 p.m. show on his life, legacy, yours at tinyurl.com/7gawwha. ticketweb.com. MONDAY, MARCH 26 Zola Jesus, and even Tom Waits’s and areas of expertise. Expect There’s a reason Mom always symphonies of strange percussion. plenty of ironic introspection along wedNesDAY, MARCH 21 THURSDAY, MARCH 22 placed a gallon pail of ginger ale Intrigued yet? Don’t miss EMA’s with scathing fashion wisdom Historically, the French have been It takes a special strain of artistry by your bed whenever stomach flu 9 p.m. show at Brighton Music culled from his Street Boners celebrated for their philosophers, to imbue convenience-store clerks, struck. Long before its assimilation Hall (158 Brighton Avenue, Boston, photo anthology. Buy tickets ($8) at foie gras, and laissez-faire attitude New Jersey stoners, and comic-book into IKEA biscuits, ginger was used 617.779.0140). Grab tickets ($12) at ticketweb.com. on nude advertising. Fair enough, geeks with a cinematic sheen. But as a medical remedy in numerous ticketmaster.com. but what about their house music? that’s the bread and butter behind corners of Asia. So it’s fitting that MONDAY, MARCH 19 After all, we’re talking about the Kevin Smith’s decades-spanning the spicy root will soon serve as SATURDAY, MARCH 17 When Simon Cowell exited birthplace of synthesizer savants career as a comedic auteur. Now the centerpiece for A Spoonful Who do we have to thank (or blame) American Idol, some of us hoped like Daft Punk, Justice, and, now, the Silent Bob actor and Dogma of Ginger, the Joslin Diabetes for the proliferation of skinny jeans he would forgo The X Factor and Parisian duo Housse de Racket. director is turning from the screen Center’s eighth annual benefit and indier-than-thou musical set his sights on a new spectrum Guitarist and keyboard player to the page with his new memoir, dinner. A robust helping of Boston tastes? Gavin McInnes certainly of soon-to-be-blubbering victims. Pierre Leroux and drummer Victor the artfully titled Tough Sh*t: Life chefs, including Joanne Chang, bears some responsibility. The (“If you prepared sushi like this le Masne cut their teeth as session Advice from a Fat, Lazy Slob Who Jose Duarte, and Jasper White, will Canadian writer, comedian, and 2,000 years ago, people would have musicians for countrymen like Air. Did Good. Chronicling episodes like whip up gingery delicacies to raise provocateur has been dubbed “the stoned you!”) But the acid-tongued Boston bartenders will go shaker Later, under the wing of legendary his fallout with the megalomaniacal some serious greenbacks for the godfather of hipsterdom,” and with Englishman’s example has helped to shaker in hopes of creating the producer Philippe Zdar (Phoenix, Weinstein brothers, his fluctuating center’s Asian-American Diabetes THURSDAY, MARCH 15 Rolling Stone “Artist to Watch” who good reason. Not only was McInnes shepherd a new kind of contestant night’s finest concoction. Planet Cut Copy), the boys began making weight, and his decision to start Initiative. The forks start flying at You may want to be sitting down spent five years with noise-folk band the mind behind Vice magazine’s into the crosshairs: bartenders. Hollywood CEO Robert Earl their own material, bringing bright smoking pot at age 38, Smith spins 6:30 p.m. in the Art of the Americas the first time you hear Erika M. Gowns before going solo under the all-things-hipster fixture “DOs and That’s the idea behind the upcoming (Randy), WROR’s Lauren Beckham chords, crisp vocals, and a youthful a sardonic but ultimately inspiring Wing of the Museum of Fine Arts Anderson grittily growl, “I wish stage name EMA. Her debut studio DON’Ts,” but he has also published American Idol/Iron Chef Mashup Falcone (Paula), and former UK innocence to tracks like “Oh Yeah,” yarn about his unlikely ascension to (465 Huntington Avenue, Boston, that every time he touched me left album, Past Life Martyred Saints, his own mini-comics and fronted Cocktail Competition, set to take Bartenders’ Guild president “Roman,” and “Chateau.” Buzz over success. As part of a national tour 617.267.9300), so attending nibblers a mark.” That’s the haunting core combines raw lyrics — touching a number of memorably named place at 6 p.m. at The Hawthorne Salvatore Calabrese (guess who?) Housse’s new album, Alesia, has in support of the tome, he’ll appear can ogle the works of Winslow of “Marked,” one of many eerie on self-mutilation, drug use, and bands (including Anal Chinook (500A Commonwealth Avenue, will judge each heat while onlookers earned them a swath of spring tour at the Coolidge Corner Theatre Homer and Co. between bites. For arrangements from the South relationship wreckage — with guitar and Leatherassbuttfuk). With a Boston, 617.532.9150). With limited enjoy complimentary cocktails and stops, from the Coachella music (290 Harvard Street, Brookline, tickets ($250), visit events.joslin.org. Dakota-born Anderson, a recent riffs submerged beneath thick, memoir titled How to Piss in Public ingredients and even less time, six savory bites. Proceeds from tickets festival to good old Cambridge, 617.734.2501) at 7 p.m. Admission — Miles Howard

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<16> 3.13.12 3.13.12 <17> tyle Sophisticated Scene. Sip/Tuck Global Cuisine. Choosing just one favorite drink is hard, but finding a go-to handbag is harder. So check out these picks inspired by different imbibing personas. Each has enough room to hold all your going-out essentials — and enough style to make a distinct impression (even if the details of the rest of the night get fuzzy). — Austyn Ellese Mayfield

For the Martini Maven For the Oenophile When you’re out, you command attention — so While your pals are swinging from the you need a bag as sleek as the straight-up restaurant rafters, you’re still sipping cabernet concoction you’re sipping. A metallic number under a crystal chandelier. Don’t worry: the like this “Candy” acrylic clutch ($595) from demure silhouette of this “Apapane” quilted Jimmy Choo (100 Huntington Avenue, Boston, clutch ($125) from Ted Baker (201 Newbury 617.927.9570) will add wattage to your spotlight. Street, Boston, 617.450.8339) has plenty of space to hold bail money for your more raucous friends.

For the Lowball Lover If you prefer small-batch bourbon to syrupy cocktails, reach for something bold yet classic, like this Muse double diagonal clutch ($110) from LIT on Newbury (223 Newbury Street, Boston, 617.421.8637). Its unique details add modern edge to a familiar envelope shape.

For the Beer Drinker You’re the low-maintenance type with simple (but sophisticated) taste. Boasting bright colors and natural materials, this laid-back For the Shot Slammer Holding Horses woven-leather clutch Whether you’re dodging douchebags or dancing on ($128) goes with everything — just the bar, you need both hands free to party. Available at like your favorite brew. Find it at Scoop NYC (177 Newbury Street, Boston, 617.874.4400), The Langham, Boston, 250 Franklin St., Boston Anthropologie (203 Newbury Street, this fun and flirty Z Spoke by Zac Posen cross-body bag 617.956.8765 bondboston.com Boston, 617.262.0545). ($325) won’t get in the way when it’s time for the next round of kamikazes. <18> 3.13.12 photos by tim gray goodstuff

A Fair Shake Maybe you drink fair-trade coffee. Perhaps you nibble fair-trade chocolate, too. Now here comes FAIR (fairsprits.com), billed as the world’s first fair-trade spirits brand. The current product line features a vodka made with quinoa purchased directly from Bolivian farmers’ cooperatives in the Andes, a goji-berry liqueur 1 WEEK ONLY! made with berries harvested by monks in Tibet, and a coffee liqueur made with MAR 13  18 carefully roasted beans from a farmers’ collective in Mexico. To finish the vodka and liqueurs, distillers from France’s Cognac region blend the fair-trade-certified ingredients into flavors that have been racking up awards, including a “Best of Category” win at the 2009 New York Spirits Awards and a 2009 Gold Medal from AMERIVILLE the Chicago Beverage Testing Institute. But more than the flavors, it’s the concept UNIVERSES that piques our interest. FAIR was launched after Jean François Daniel and Alexandre Koiransky, two young refugees from the giant French distilleries, decided to spend a year on a worldwide walkabout. They hiked through the Himalayas and the Andes and came up with the idea for a spirits line that hewed to certified-organic farming principles The Occupy Movement and Katrina and fair-trade purchasing practices. So far, they have the market space to come together in a collision of themselves. The brand is based in Paris (on the Champs-Élysées, no less), and it’s hip-hop, blues and storytelling entering the US by selecting markets replete with young drinkers who have more

than a jigger of respect for both sustainable farming and cocktail culture. New York WATCH THE TRAILER! was first; then came San Francisco. Now it’s hitting Boston shelves. Having first sneaked into Boston in late fall of 2011, FAIR is making its way through our mixology meccas — with the help of the Gallic and gentlemanly Martin ARTSEMERSON.ORG/617.824.8400 Dupont (that’s Mar-teen, not Mar-tin), the local brand ambassador. Dupont is using PARAMOUNT CENTER MAINSTAGE QR code generated on http://qrcode.littleidiot.be what he calls a BBC strategy, introducing the spirits first in savvy spots in Boston, 559 WASHINGTON ST BOSTON #Ameriville Brookline, and Cambridge. “All the bartenders here are super excited, super interested in the human aspects of the project and the line of drinks. People in Boston are very interested in knowledge about fair trade and how and where we get the product directly from the farmers,” he said at 8 a.m. with incredible energy for someone whose day job is being a night owl. Dupont is making progress with his BBC strategy. Drink, the Hawthorne, Eastern Standard, Island Creek Oyster Bar, and Cambridge’s ArtBar and OM are all serving FAIR’s quinoa vodka, as is Umami in Brookline. The goji-berry liqueur is the spunky pink element in both Foundry on Elm’s new drink, the Himalayan Gentleman, and Silvertone’s the Tibetano. Who would have guessed you could ever get your buzz on with some help from — and for — monks halfway around the world? — Louisa Kasdon

A Powerful Punch We’ve heard of voting with your feet and even voting with your fork. But the cultured cocktailers of Opus Affair have introduced us to a concept that sounds far more fun: voting with your drink. The social-networking group for young arts lovers recently debuted the Punch Bowl Fund, a new charitable feature of their monthly mixers at spots around town. Here’s how it works: first, log onto Opus Affair’s website and nominate your favorite nonprofit. Once the submissions are reviewed, three featured organizations are chosen for the next soiree. All attendees can then “buy” votes for their charity of choice by purchasing $5 glasses of punch, made with a rotating selection of luxury-brand liquors. (Upcoming event sponsors include Fernet-Branca and Carpano Antica.) The top-ranking charity receives all the punch proceeds from the evening — and imbibers receive a warm-and-fuzzy feeling that isn’t just from the booze. Next up is a party at Storyville (90 Exeter Street, Boston, 617.236.1134) on April 9. To RSVP and add your nomination, visit opusaffair.org. — Miles Howard

<20> 3.13.12 PREMIUM RUM Better Boozing Through Chemistry Molecular Mixology shakes up boston’s Cocktail Scene By Luke O’Neil

Photos by Conor Doherty

3.13.12 <23> feature continued FROM p23 doesn’t necessarily fulfill the primary I spoke with Maul while he Somerville, where it’s mixed with rye tried it with beer, port, and Lillet function of food, which is to provide was working with a couple of and the essence of a cigar, which Blanc, a fortified wine that features The mixologist is dead. After a brief Boston, 617.517.5915). But Boston nourishment. (And serve as emotional Harvard PhD candidates in bio- Maul creates by soaking a cigar in Mary’s Liquor Cabinet — a gin dalliance with that highfalutin job bartenders’ intense focus on a return to comfort for those of us without any chemical engineering to “crack in vodka until it breaks open and cocktail that’s truly transformative. description, most of your better drink- the basics of pre- and post-Prohibition friends.) On the other hand, no matter open” green Chartreuse with a running the mix through the rotary After he pulls out the water and makers have decided they’d rather just cocktails made the prospects for how much you screw with them, rotary evaporator, a machine often evaporator. Drinking a cigar doesn’t alcohol and applies heat, what’s left go back to being called bartenders. molecular mixology seem less certain. cocktails are still going to do what used in molecular gastronomy. “It exactly sound appetizing, but the of the Lillet is a caramelized raisin- The term always carried a whiff of For a while, its forerunner, molecular they’re intended to do: satiate thirst allows me to deconstruct alcohol, result is a lightly smoky cocktail that like substance that Maul uses to coat pretension anyway, they say, and failed gastronomy, turned playing Mr. Wizard and get you drunk. (And, you know, basically to break things down mostly just tastes like a perfectly the inside of the martini glass. The to acknowledge a primary aspect of the in the kitchen into the hottest thing since serve as emotional comfort for those to their molecular components,” made Manhattan, with the essence recipe is rounded out with gin, the job: hospitality. sliced bread — if you sliced that bread of us without any friends.) Maul explains. It’s a multi-stage of Chartreuse working off the high bitter liqueur Gran Classico, Cocchi But that doesn’t mean that the with a laser, dehydrated it, sucked out its And while the potential process, with each use stripping notes of the rye. Americano (another fortified white practices of mixology aren’t still with essential bread-ness, blasted it through for unique presentations and off more voluble molecules. The Over at Blue Inc. (131 Broad wine), and wormwood bitters. As us. In fact, things have only just started an atomizer, and breathed it in through a showmanship is clear, the bottom first to come off, Maul says, are the Street, Boston, 617.261.5353), the paint dissolves over time in the cooking. Literally. gas mask in an anti-gravity chamber. But line here is often enhanced aromatics, which create something Trish LaCount is likewise reaping glass, it changes the nature of the Culinary movements have often some of that shit got old quick. Foam is drinkability. In other words, today’s similar to a perfume. Next is the surprisingly good results from cocktail, which finishes with a more trickled down to the bar — hence why so not food, people. Also, get off my lawn. bartenders are using high-tech straight alcohol, which comes out whimsical infusions. For her Dinner grape-forward character and more many locavore-leaning restaurants are But it’s far too soon to write the obit techniques born in the kitchen as at 160 proof, regardless of the spirit and a Movie cocktail, she starts caramel undertones than it began. increasingly pouring New England brews for such experimentation behind the bar, tools rather than as tricks — and you begin with. (Don’t drink that.) with a Myers’s rum base and Booze isn’t the only thing Maul and spirits, for instance. “The great thing say some of Boston’s more inventive infusing their watering holes with a Further steps strip out rounder, infuses it with buttered popcorn has broken down. He has also about the bar and kitchen is that there mixolo — err, bartenders. Some might sense of wonder. bigger molecules. Eventually, you’re and malt balls before pouring it separated citrus into its essential is so much crossover and opportunity even argue that a scientific approach left with the essence of what makes, over Pepsi on the rocks. If drinking components using a centrifuge — to collaborate,” says Vincent Stipo of lends itself to cocktails more than cuisine. DRINK DECONSTRUCTION say, Chartreuse Chartreuse. “The Maul’s Somerville is like having a just another part of his quest to Deuxave (371 Commonwealth Avenue, Molecular gastronomy may be art, but it Consider mad scientist Todd Maul, point of it is, I’m able to break open manly whiskey and a smoke in a reimagine cocktails that seem basic who is designing a cocktail list for Chartreuse, just seeing how it works handsomely appointed study filled and immutable. A gin and tonic, for Clio (370A Commonwealth Avenue, and what I can do with it,” Maul with leather-bound classics, hers example, is four parts: gin, lime, Boston, 617.536.7200) that would clarifies. is a sketchy date night at a trashy ice, and tonic. “I wanted to look at befuddle a chemist. Or at least The essence of Chartreuse is movie. Both sound like fun to me. how I could rethink it,” says Maul. someone like me, whose most then introduced to heat in a sugar He used a Middle Eastern black significant exposure to chemistry pan, where it takes on a thicker COCKTAIL CHAMELEONS lime, broke it up into powder, and comes from living out — ahem, viscosity. Now it’s ready to be used The deconstruction process rehydrated it with clarified lime juice I mean watching — episodes of for cocktail mixing. I tried it in a described above can be applied to from the centrifuge. Then he drilled Breaking Bad. variation on a Manhattan called a almost any spirit. Maul has recently continued on p26

vincent stipo of deuxave

Todd maul of clio

<24> 3.13.12 3.13.12 <25> feature Domingo-Martin Barreres of market continued FROM p25 holes into large chunks of ice and injected the TINKERING WITH TEXTURE citrus essence into the center of each cube. It’s Bartenders aren’t just playing with flavor and a pretty labor-intensive process, but it makes color: texture is another variable that can be for a cocktail that evolves as you drink it: the tweaked for wild results. At Market, Barreres dilution of the ice introduces more and more of has done experiments with a spherified mojito the citrus to the flavor profile. preparation — essentially a bite-sized mojito A cocktail that ends differently than jelly or “caviar.” Spherification, which turns it began is “for me, part of the fun,” says traditionally liquid ingredients into more solid LaCount. “It makes your drink interactive and forms, is a technique made famous by El ever-changing.” That’s a sentiment shared Bulli’s Ferran Adrià, one of the world’s most by the inventive Domingo-Martin Barreres widely renowned chefs. of Market (100 Stuart Street, Boston, It’s also being used behind the bar at 617.310.6790). He’s working with a cocktail Deuxave, where Vincent Stipo is working with that changes its nature as well, but this ginger caviar for his RumRunner cocktail. He metamorphosis is even more conspicuous: begins with ginger syrup, introduces a touch of his aptly named Chameleon Cocktail changes citric acid to “enhance the acidity and balance color instantly before your eyes. To begin, he the sugars,” and then stabilizes it with sodium infuses Bombay Sapphire gin with dried blue alginate — “a flavorless gum that helps to butterfly pea flowers, fresh ginger, and sugar increase viscosity.” Using an eye-dropper in a sous-vide machine, which is typically used or, for a larger sphere, a spoon, he drops the for cooking foods in vacuum-sealed pouches syrup into a water bath seasoned with calcium under low heat for long periods. Sealing off the chloride, which firms up the caviar. “When the cocktail ingredients ensures that the alcohol two liquids touch, a sphere is automatically doesn’t evaporate when heat is introduced. formed around the syrup,” Stipo explains. The gin, which comes out a bright blue color, He drops the resulting ginger pearls into a is then strained off and chilled. Meanwhile, cocktail of blended rums, pineapple purée, Barreres chills a martini glass with ice laced tarragon, and bitters to add a finishing burst with lemon juice. When the ice is removed, of flavor. some of the juice continues to coat the glass. Stipo has also worked successfully with Then he adds the blue gin, which reacts with dehydration, creating fruit garnishes that gain the citric acid, turning a bright pink. continued on p28

<26> 3.13.12 3.13.12 <27> feature continued FROM p26

an added sense of texture and new dimensions of flavor. In one instance, he imbued a lemon chip with cinnamon flavor by boiling thin slices of lemon in syrup and then dusting them with the spice until crisp. Elsewhere he’s played with Ultra-Tex 3, a tapioca-derived starch used to thicken fruit purées. “This is big, because oftentimes my purées contain citrus or other fresh fruit, and heat will affect the taste and color. The last time I used it was to make a black-cherry purée thicker. I wanted to use it as a garnish, by painting — yes, with a paint brush — the inside of a Pimm’s cocktail and then pouring the liquid in.” At Blue Inc., LaCount is playing with states of matter too. Take her Two-Timin’ Bastard, a devious riff on the classic Suffering Bastard. It’s essentially two cocktails in one glass (hence the name). LaCount fills one pint glass with ice, bourbon, citrus juices, simple syrup, and bitters. Meanwhile, in a second glass, she mixes gin, Becherovka, and a dash of cranberry juice over ice. Returning to the first glass, she tops it off with liquid nitrogen and inserts a long straw. The liquid nitrogen freezes the bottom layer of the cocktail and provides a solid base on which to pour the contents of the second cocktail. “Then you splash ginger beer on top and add two small straws,” she explains. “You can then drink from the large straw, which has been frozen to the bottom half, and the small straw — and get two drinks at once.” THE SPIRIT OF ADVENTURE All this may sound like a lot of work to go to through just to make a cocktail. But rethinking how we drink is worth it, Maul tells me while manning the mini- grill at Clio, cooking cherries and oranges for his version of an Old Fashioned. (The changes in color and flavor that happen to foods at high temperatures are the result of something called the Maillard Trish lacount of blue inc. reaction, if you’re still paying attention to the sciencey stuff.) “Thinking outside the box technique, or garnish will always be the intangibles are what help us to restaurant to get chicken done the stimulates imagination, which better. Would you rather drink out of exceed expectations.” way they like it because that’s how makes one think outside the box glass or plastic? Exactly.” And stand out from the they do it there. Everyone makes and on and on,” Barreres says of his Behind-the-scenes competition. “Everybody in the chicken. I want to make the best “perpetual-motion potions.” He calls preparations like these can make world makes a gin and tonic. I chicken gin and tonic you’ve ever the added work addictive. “Imbibing a guest experience memorable, want to make one no one else is had.” is a sensory experience. I don’t agrees Stipo. “There are so making,” says Maul. “If you want Given the way these types care what anyone says: if there are many small details high-quality this one, you have to come see of experiments are progressing, I two equally balanced cocktails, the restaurants take the time to perfect me; these are going to be unique wouldn’t be surprised if he means one that has an interesting story, that may often go unnoticed, but to here. People go to their favorite that literally.

<28> 3.13.12 History on Tap A stumbling tour of some of

Boston’s storied watering holes By Adam Tokarz

If likened to a cocktail, the Commonwealth’s capital might be a fresh twist on an Old Fashioned. After all, Boston is a modern city that pays endless homage to its historic past (hence all those cobblestones and tourist dollars). So in the spirit of our Liquid issue, we’ve explored a host of Boston establishments where history and booze intersect. Allow us to be your inebriated guide on a stumbling tour of some of Boston’s most storied pubs and clubs, from traditional taverns once frequented by founding fathers to modern nightspots that nod to their properties’ past lives. Whether you wind up sipping martinis where Sylvia Plath once waxed poetic or enjoying a Sam Adams seasonal over the oldest hard-carved bar in America, you’ll discover that local history has never seemed quite so lush.

Storyville

Jazz producer and native Bostonian George Wein opened the original Storyville nightclub — named after the red- light district of New Orleans, often cited as the birthplace of jazz — in the Copley Square Hotel in the 1940s. It soon hopped to Harvard Square and then Kenmore Square, and all the while its walls reverberated with the dulcet tones of legendary musicians like Louis Armstrong, Ella Fitzgerald, and Billie Holiday, who recorded a live album there. Decades after Wein’s storied spot closed, a new Storyville (90 Exeter Street, Boston, 617.236.1134) opened last September in the original locale. Its loungy Bordello Room and fleur de lys motifs nod to its NOLA namesake, and ceiling coves adorned with lyrics from songs once performed at Storyville riff on its musical heritage. So does the Lady Day, a tasty blend of gin, Campari, passion fruit, and honey that should help loosen limbs on the dance floor. continued on p32

<30> 3.13.12 photo by joel veak 3.13.12 <31> feature continued FROM p31 J.J. Foley ’s The Warren Tavern Stoddard’s Fine Contrary to popular belief, Jeremiah was not a bullfrog. Nay, he was a Erected in 1780, The Warren Tavern (2 Pleasant Street, Charlestown, simple Boston bar owner who came over from Ireland’s County Kerry and 617.241.8142) is said to be the oldest watering hole in Massachusetts, and Food & Ale set up shop in 1909. His legacy, however, continues to be a good friend its old-timey interior — think exposed beams, rough wooden columns, and to you, me, and anyone else who’s looking for a sip and a sandwich in framed black-and-white photos of historic Charlestown — has welcomed Handrails from the bygone Filene’s the South End. The oldest continuously family-owned pub in Boston, J.J. many a famous wigged face in its time. Why, when he wasn’t busy trading Basement and original tracks left over from Foley’s (117 East Berkeley Street, Boston, 617.728.9101) has seen its fair bayonet blows with the Redcoats, George Washington could be found there the construction of Park Street Station do share of mischief over the decades. During Prohibition, the bar fronted as washing down anti-Anglo sentiments with a healthy glass of grog. So in not an episode of Vintage Hoarders: Boston a shoe store (we presume the pumps were very popular). And it’s been a honor of General George and his service to our country, trek down to the Edition make. Rather, they serve as period frequent backdrop for the shenanigans of sports heroes, Herald writers tavern and order a “colonial” cocktail that (perhaps coincidentally) bears décor at Stoddard’s Fine Food & Ale (whose offices were long located just down the street), and politicians. his name: the Washington Apple Martini, a mixture of Crown Royal, apple (48 Temple Place, Boston, 617.426.0048), In fact, then-State Senator Barack Obama partied here during the 2004 Pucker, and cranberry juice. While our first president probably wasn’t a a veritable museum of Boston-related Democratic National Convention. In 2007, J.J. Foley’s made one of its few huge appletini fan, we’ll assume he’d appreciate the sentiment, shrug his mementos (including streetlamp posts that major changes in a century, opening a café that offers moderately priced stately shoulders, and say, “Hey, whatever keeps you warm while fording double as coat hangers . . . and a place to fare in a ’hood full of expensive eats, causing fans to raise the pressed-tin the Delaware in the dead of winter, right?” Amen to that, George. Amen. steady yourself after one too many). Erected roof in celebration. in 1868 and listed on the National Register of Historic Places, the building was first home to Chandler’s Corset Store, a boutique where high-profile women shopped for high- Amrheins end unmentionables — hence the corsetry now adorning the walls. Later, it became a A true Boston institution, Amrheins (80 West Broadway, South Boston, 617.268.6189) has been scoring points with locals and tourists alike by offering cutlery shop, from which the modern-day generous portions and pours since 1890. Located on the corner of West Broadway and A Street, the Southie staple is outfitted with wrought-iron Stoddard’s takes its name. Nowadays, chandeliers, cozy booth seating, and ornate woodwork, creating the perfect neighborhood-pub ambiance for knocking back a few cold ones. The the gastropub infuses new energy into restaurant underwent a renovation in 2005, but it maintains its century-old appeal with alcohol-inspired artifacts — like the oldest hand-carved bar in old traditions, creating craft cocktails à America and the first draft beer pump in Boston. Our advice? Grab some upscale pub fare (like the lobster macaroni and cheese), order a frosty brew, and la “Professor” Jerry Thomas, who wrote let history repeat itself. And if you overindulge, take advantage of one of the spot’s more modern amenities: Amrheins recently introduced a free shuttle the 1862 barkeep bible How to Mix Drinks. service, which picks up and drops off patrons in South Boston every evening. Try a classic from their impressive list, like the 19th-century-appropriate Martinez, made with Hayman’s Old Tom gin, sweet vermouth, Maraschino, and orange bitters.

The Bar at Taj Boston “The hotel formerly known as the Ritz” has been a Boston landmark since 1927. And with its proximity to Newbury Street shopping and enviable views of the Public Garden, the hotel attracted quite the famous crowd in years past. Notable guests have included crooners (Frank Sinatra), swooners (Judy Garland), and everyone in between. The Bar (15 Arlington Street, Boston, 617.536.5700) was no exception. In fact, the stately first- floor watering hole was a favorite of two of the Bay State’s most legendary scribes. In the late ’50s, after auditing Robert Lowell’s poetry class at BU, Sylvia Plath and Anne The Gallows Sexton would regularly head to the bar, where they’d talk of poetry and suicide attempts The prospect of “hanging out” at a bar takes on new meaning at The Gallows (1395 Washington Street, over martinis and free potato chips. The two Boston, 617.425.0200). Its name nods to its proximity to the former site of the city’s gallows, which stood confessional queens were joined by fellow near South Boston Bay; the waterfront location may have helped perpetuate the legend that many a poet George Starbuck, who struck up an pirate was hanged there (pickpockets and other criminals, as well as nonconforming Quakers, were affair with Sexton. The hotel’s 2002 “facelift” more frequent victims). It’s also a stone’s throw from the South End Burying Ground, which “broke was followed by an ownership change in ground” in 1810 and saw some 11,000 burials over the course of 50-odd years. Today, this boo-tiful 2007, but the Bar’s allure is as palpable as it South End space serves up juicy burgers, to-die-for poutine, and shareable boards laden with artisanal was half a century ago, making it a perfect cheeses and cured meats. Pair any of these delectable dishes with Preston’s Poison (made with place to drink in martinis and the views banana- and spice-infused vodka, Punt e Mes, and a drop of honey and finished with lemon), and you’ll proffered by those floor-to-ceiling windows. be able to go home and rest in peace. continued on p34

<32> 3.13.12 photo by melissa ostrow photo by joel veak 3.13.12 <33> feature continued FROM p33 RumBa Built on the approximate Boston Harbor site where a certain tea party jumpstarted the American Revolution, the InterContinental Boston’s curved facade and glass towers evoke the sails and masts of the tall ships that once dropped anchor there. And within the hotel’s high-class cargo hold lies RumBa (510 Atlantic Avenue, Boston, 617.217.5752), a bar inspired by the city’s long history in the rum trade. Behind its U-shaped pewter bar, you’ll find more than 100 rums, from new local brands like Bully Boy and Privateer to Jamaica’s British Royal Navy Imperial Rum, one of the world’s oldest commissioned rums. In anticipation of the June reopening of the nearby Boston Tea Party Ships & Museum (the original closed after a 2001 fire), RumBa is pouring some special tea-infused drinks. Our favorite? The Life and Liber-Tea, a delicious concoction of Privateer silver rum steeped with Earl Grey tea, fresh lemon, and honey syrup direct from the hotel’s apiary. This is one tea you’d be a fool to dump.

Jacob Wirth Restaurant McGreevy’s The son of Prussian grape growers, restaurateur Jacob Wirth immigrated McGreevy’s (911 Boylston Street, Boston, 617.262.0911) is a perfect place to America and soon put his boozy pedigree to good use. Established in to make like a starting pitcher in September and get your drink on. (What, 1868 and moved across the street to its current location 10 years later, his too soon?) The original incarnation, McGreevy’s Third Base Saloon, has namesake restaurant was a humble spot with hearty fare and sawdust- been called America’s first sports bar, having opened its doors Papi-wide covered floors. But it boasted a giant mahogany bar that served many big to the public in 1894. Founded by avid Red Sox fan Michael “Nuf Ced” Boston names, including bare-knuckled champion John L. Sullivan, who is McGreevy, the Roxbury spot was covered in museum-quality memorabilia rumored to have been dealt a rare knockdown there thanks to a runaway (like light fixtures made from game-used bats) and quickly became a keg barrel. It persevered through Prohibition and two World Wars, earning celebratory hotspot for the likes of Babe Ruth and Joseph “Sport” Sullivan, the title of Boston’s second oldest continuously operating restaurant (the the notorious gambler credited with fixing the 1919 World Series. The bar Union Oyster House claims the top spot). Today, the sawdust has been was given the hook and sent to the showers during Prohibition, but in swept away — blame the Board of Health — but the Greek Revival exterior 2008, Dropkick Murphys front man Ken Casey stepped up to the plate and of Jacob Wirth (31–37 Stuart Street, Boston, 617.338.8586) has been lifted the once-vibrant venue off the disabled list. Now the new location is painstakingly restored to its 19th-century splendor. And that long bar is still frequented by Red Sox stars and fans and packed with pieces of baseball an ideal spot to enjoy a draft. (Fun fact: the Wirths and the Anheusers hailed history — including an original portrait of the bar’s namesake and light from the same small town in Germany.) fixtures made from new Sox sluggers’ bats. The Bell in Hand The Bell in Hand (45 Union Street, Boston, 617.227.2098) has had people shouting its praises for more than two centuries. The first, of course, was Jimmy Wilson, Boston’s town crier for 50 years, who opened the Bell in Hand in 1795. Though it moved from its original location, it claims to have been in The Liberty Hotel operation ever since (not counting the dark days of Prohibition). And in that time it’s played host to historic heavyweights like orator Daniel Webster and war hero Paul Revere, who fueled up on Smith’s Philadelphia Cream Ale — the only drink available until 1919. (Jimmy and, presumably, several successors It’s downright criminal to bypass Alibi and weren’t fans of the hard stuff.) Nowadays, the breadth of offerings has expanded considerably, as curious tourists and local history buffs can come in from the Liberty Bar, two nightspots located the cobblestones to indulge in a Bell in Hand ale, a specialty craft brew by Sam Adams that’s only available at the pub, and wax nostalgic with beers in . . . inside the swanky Liberty Hotel (215 well, you get the idea. Charles Street, Boston, 617.224.4000), the former home of the Charles Street Jail. Before a $150 million acquisition and renovation gave it new life, the space spent more than 130 years housing prisoners, including notable inmates Malcolm X, The Last Hurrah Woody’s L Street Tavern Mayor James Michael Curley, and Sacco and Vanzetti. These days, more modern If we were to meet the Omni Parker House at a cocktail party, it’s safe to say A senator, a football star, and a sports trophy walk into an Irish bar. A set-up mug shots hang in Alibi’s first-floor space. we might be a bit intimidated, hearing him go on about hanging with Teddy for a lousy joke? Not quite. In the past several months alone, Senator Scott (That orange jumpsuit really brings out the Ballgame after epic battles with the Yankees and hosting literary greats Brown, Patriot Wes Welker, and Lord Stanley’s Cup have all stopped in for a dollar signs in Paris’s eyes.) And horizontal like Emerson and Longfellow for drinks at his Saturday Club. And when he nip at the popular Southie pub (no word on whether the trophy preferred an stripes are totally optional on Fashionably casually mentions that he hosted JFK’s bachelor party and has had this sort ale or a stout). Famously featured in Damon and Affleck’s Good Will Hunting, Late Thursdays at the rotunda’s Liberty Bar, of social life for more than 150 years? Well, now he’s just bragging, right? Woody’s L Street Tavern (195 L Street, South Boston, 617.268.4335) is a where beautiful models strut their stuff to Call it what you will, but the Parker House has been a constant source of cozy space where you’ll find plenty of movie memorabilia and a long, narrow house beats and eligible singles hope to rich and varied history since its 1855 opening. Freedom Trail walkers can bar whose brews are cold and cheap. Depending of the time of day and get patted down. Thirsty? Alibi’s got your duck inside and do their own name dropping at its classic whiskey bar, week, the clientele ranges from local yokels to yuppies, xenophiles to college Jailbait, a blueberry mojito with silver rum The Last Hurrah (60 School Street, Boston, 617.227.8600). Ask for a Harvey kids. While they don’t serve food, they do allow you to bring in outside eats that’s worth going away — and out — for. Parker, named after the hotel’s original proprietor, and treat yourself to from the pizzeria across the street. Plus, there’s a jukebox for pumping up the Jameson’s Irish whiskey, sweet vermouth, and Angostura bitters, served crowd with the Dropkicks’ latest ode to Boston. To recap: music, Hollywood with a Maraschino cherry. history, and cheap beer. How do you like them apples?

<34> 3.13.12 top photo by melissa ostrow; bottom photo by joel veak photo by melissa ostrow 3.13.12 <35> feed 5 COURSES STUFF IT liquid

foodcoma Steak Salad at The Hawthorne It’s been a fecund year for Boston’s top-flight bars: veteran bastions of oil, kicks like a two-stroke engine. A more delicate 1930s note is sounded cocktail craft have been bursting open like ripe milkweed pods and sending by the Café Royal Special ($12), a sunset-tinged mix of gin, sloe gin, Noilly downy seeds drifting to new soil. Cradles of bartending talent like Drink, Prat dry vermouth, and lemon. There are pages’ worth of digestive bitters Eastern Standard, Deep Ellum, Green Street, No. 9 Park, and Craigie on ($11), fortified wines ($11–$21), a dozen fine wines by the glass ($10–$22), Main have helped spawn new venues like Backbar and Brick & Mortar. As and seven unusual beers ($9–$23). important, the craft-cocktail ethos — with its exacting emphasis on using Meanwhile, Jeremy Sewall’s kitchen turns out an array of small plates high-quality ingredients, drawing inspiration from pre-Prohibition classics, that’s extraordinary for a drinking establishment. Updates on classic bar and attending to details like ice, glassware, garnishes, and bitters — has snacks include a trio of deviled eggs ($8) topped with impossibly crisp lost some of its mystery and novelty. The new places are hewing to this prosciutto, fresh-baked soft pretzels ($10) with a bourbon mustard, and ideal while radiating a calmer, more relaxed vibe. generous bowls of warmed exotic olives ($7) and spicy candied cashews Staffed by an absurdly talented team led by co-owner Jackson ($6). Slightly larger plates include cunning Reuben toasts ($12), hors Cannon, The Hawthorne (500A Commonwealth Avenue, Boston, d’oeuvres-sized open-faced sandwiches with house-corned beef. Least 617.532.9150) plays very much in this new low-key vein. Set off an unmarked expected and most welcome is a salad of rare, tender, thin-sliced skirt steak entrance in a quiet basement space in the Hotel Commonwealth, it feels ($15) served with cubes of fine Stilton atop arugula sparingly dressed with less like a bustling speakeasy than the tastefully decorated garden-level shallot vinaigrette: hearty and big enough for a meal or light yet satisfying home of a successful artist — more living room and den than cocktail as a shared plate. Much like the cocktails here, it’s delicious, thoughtful, lounge. Whether perched at the front room’s larger bar, one of its traditional carefully assembled, and elegantly served without a hint of pomp. Like its cocktail tables, the back room’s tiny bar, or its comfy clusters of sofas and next-generation siblings, the Hawthorne shows good genes, as well as a armchairs, you know you’re going to drink well. The neo-classic cocktail serene, hospitable style that is something new — and bound to swell the lineup features Cannon originals like the Moto Guzzi ($11), a Manhattanish ranks of Boston’s craft-cocktail aficionados. mix of bitter Punt e Mes sweet vermouth and straight rye: looks like motor — MC Slim JB

PHOTO BY joel veak 3.13.12 <37> feed feed STUFFIT COURSES with: Any neighborhood dubbed Allston Rock City should offer its inhabitants two essentials: Cynthia Gold of eardrum-crippling concerts and tasty comfort food fit for nursing battered bodies back to health L’Espalier as the sun comes up. For the latter, we predict hungover clubbers and other hungry hordes will flock to the Allston Diner (431 Cambridge Street, Allston, 617.208.8741), home to some of the most For5 more than a decade, Cynthia Gold sumptuous morning fare we’ve encountered this has been Boston’s tea queen. First came side of the Mason-Dixon Line. her Cambridge tea house, Tea Tray in the A stone’s throw from Allston Center, Sky, which later spawned an Arlington the diner sports sea-foam-green arches and restaurant by the same name. Then she Eisenhower-era advertisements that imbue continued her reign at the Park Plaza. And the interior with convivial cheer. But the ’50s now she’s the official tea sommelier at roadhouse vibe is brand-new: owner and head L’Espalier (774 Boylston Street, Boston, chef Michael Chabot and company spent four 617.262.3023), where she’s revamping months gutting their newly acquired residence, the tea program, crafting custom blends, scraping away ancient stains so that every and consulting on tea-infused dishes and surface sparkled for their February opening day. cocktails. It’s a job title shared by only a Though it also offers plenty of sammies and handful of experts around the world, but salads, the diner primarily serves as a shrine to it’s one that seems perfectly suited to its owner’s favorite meal: breakfast. Ever since Boston — home of history’s most famous his first culinary gig in a bagel shop, Chabot has That smoke monster is served all day perfection chicken and buttery cornmeal waffles tea party, many a Downton Abbey and Masterpiece loyalist, and tons of been fashioning a.m. edibles that span traditional alongside other tempting breakfast fare, like soaked in syrup. (Non-carnivores, take note: the Zen types who are above the coffee thing. (So Seattle!) We caught up with and unorthodox realms. We’re hard-pressed for the savory biscuits and sausage gravy ($7.99), spot also serves up a number of equally hearty Gold over a cup. a better example than his BBQ brisket breakfast a double portion of fluffy buttermilk biscuits vegan options.) Stuffed and satisfied, we thought Enjoy IcE cold MIllEr lItE Why tea? Were you a tea-party girl as a child? Did you have a little ($10.99), a generous heaping of fresh-off-the- liberally doused in fresh sage and gravy thick we’d need a wheel barrel to extract ourselves china tea set? I never really drank tea when I was young. Fifteen years bone beef brisket on zesty Texas toast, coated with sausage crumbles. Then there’s the house from the diner, which seems the highest praise in the nEw GAME rooM at ago, I was opening up a new restaurant and wanted to learn a bit about with sharp melted cheddar and two eggs, cooked favorite, cornbread waffles and chicken ($10.99), for any breakfast we can summon. tea, so I read and tasted and set up what was a well-regarded tea list at to preference. a marriage of hand-breaded, fried-to-crispy- — Miles Howard the time. But to be honest, looking back, the options were pretty bad! But PHOTO BY joel veak I began to be tempted to start to cook with them. I didn’t realize it at the time, but I was one of the first chefs in the country cooking with tea. This brought some curious visitors from the tea industry to check out what I was doing, and that was when my tea education really began. I was Wednesday Night is Tournament Night! invited to Asia to learn at the source, and some amazing people were very Challenge your friends to generous with their time and knowledge. From my first time in the tea fields, I was hooked for life! Air Hockey What’s the biggest misconception or worst tea habit that most Tokyo Drift Americans have? People don’t realize that not all tea should be steeped in water fresh off the boil. Lower-oxidized teas — green, white, and low- Super Bikes! oxidation oolongs — need cooler water to steep them in. Water that is too hot will literally burn the leaves and dull the flavor. Finals will be held on March 14th So should we take our tea with cream or milk? What about lemon? How many sugars? I would never recommend cream, but some teas are for a Grand Prize! assertive enough to stand up to milk. Breakfast-style blends, for instance, are blended with milk in mind and may even come across as too strong Enjoy Miller Lite 32oz Pitchers or even harsh without the milk. Personally, the only time I use dairy and/ or sweetener is with a masala-style tea, and I never add lemon. But again, for only $2.50! what someone enjoys should always be the deciding factor. Why a tea sommelier? Is that really necessary? Why not strive for a special tea experience? I’m excited about enhancing the tea program at L’Espalier, but my involvement with the world of tea is wider than that. I teach about tea in culinary schools in the US and overseas as well as being involved with the certification-level tea courses for the Tea Association of the USA’s Specialty Tea Institute. Studying tea is very much like studying wine. There are tremendous parallels between tea and wine growth, production, and tasting. What are you drinking right now? I’m drinking a roasted oolong — very earthy and soothing, perfect for a chilly day. Like all well-made oolongs, it also has a beautiful layered complexity, spectacular aromatics, and a noteworthy lingering finish. If the weather were warmer, I would be enjoying a lower-oxidation oolong instead. I’m quite fickle depending on Jose McIntyre’s the weather, what I’m pairing them with, or even my mood, but I am often 160 Milk Street, Boston Ma • (617) 451-9460 drawn back to oolongs. 75 Arlington Street, Boston, MA 02116 — Louisa Kasdon 617.357.4810 • www.davios.com www.josemcintyresboston.com Louisa Kasdon can be reached at [email protected].

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Buzz words Have we mentioned that cocktail lists are getting more complicated than ever? Someone should write about that. Savvy drinkers like the ones who read this column will have no doubt memorized the etymology, country of origin, and flavor characteristics of the hundreds of spirits in the contemporary cocktail bullpen, but a refresher never hurts. And while a good bartender will always be happy to elaborate, sometimes you don’t want to risk looking like a philistine (or, if you’re like me, talk to people in public). So study up on this glossary of some of the still- lesser-known terms increasingly turning up on menus at Boston’s best cocktail bars. You’ll be drunk with knowledge — and regular drunk, probably. — Luke O’Neil Got an idea for Liquid? Email [email protected].

Bonal: Bonal Gentiane Quina is a French aperitif wine kicked up with Junipero: Use your words to decipher this one. (Actually, you can do that brandy and infused with gentian root, a variety of herbs, and cinchona, with a lot of these, provided you’ve at least got hazy memories of studying aka quinine (an essential ingredient in tonic water and other buzz-worthy Romance languages.) The base of the name here is actually the base of quinquina, like Cocchi Americano and Lillet). A complex sweetness with the spirit, juniper berries, the foremost botanical used in the making of hints of dark, dried fruit balances the quinine’s bitterness. It was once any gin. This London dry style from San Francisco’s Anchor Distilling has nicknamed “the key to the appetite,” so enjoy it before dinner, or try it in become many a bartender’s gin of choice thanks to its lightly spicy, citrusy, the orange-centric Bonal and Rye cocktail. crisp qualities.

Cardamaro: This Italian wine-based amaro is infused with cardoon, Lustau: This term usually refers to Lustau Dry Amontillado Los Arcos, a a cousin of the artichoke, and blessed thistle, a common ingredient in popular Spanish brand of amontillado sherry (which falls halfway between medieval wizards’ magic pouches. It’s a lot more easy-drinking and nutty a fino and an oloroso on the dry/sweet spectrum). Look for it at your than it sounds. Actually, it sounds like cardamom every time I say it, nerdier bars or at tapas spots like Estragon, where it might be mixed with and you’ll be notice a lot of that in the nose. Try it in Brick and Mortar’s the apple brandy Calvados, a nocino (like Nux Alpina — see below), and Khartoum, which pairs it with Montenegro (you guessed it, another amaro) Angostura bitters. and Smith & Cross rum. Nux Alpina: This Austrian liqueur is made from grape brandy steeped Carpano Antico Formula: This Italian vermouth boasts bright orange for months with walnuts and finished with proprietary botanicals. Don’t flavors and warming notes of caramel and vanilla. Try it in Saloon’s Brown let the dark, almost foreboding color put you off: it can be subbed in for Derby cocktail, made with rum, Maraschino, mole bitters, and an orange orgeat to dampen the sweetness of an otherwise tropical cocktail, and juice wash, or in the Regal Beagle’s Rhubarb for Ransom, a riff on a Martinez it’s great paired with mole bitters, which pull out its bittersweet chocolate made with Old Tom’s Ransom gin, Maraschino, and rhubarb bitters. character.

Cinzano: The Cinzano family of Turin, Italy, has been producing this Punt e Mes: Last vermouth, I promise. But of the three, this is the one that vermouth since the 18th century. The exact recipe remains shrouded in you’ll encounter most often, especially in Americano-style cocktails, as it mystery. (See what I did there?) But its 35 herbs and spices add up to a plays well with the next step in the bitter spectrum, Campari. You’ll also finish with a light bitter note, which makes it less cloying than some overly find it in Craigie on Main’s Bramble & Arabica, a cocktail made with coffee, sweet vermouths and a good fit for a drier Negroni or Manhattan. rum, and egg.

Combier: There’s some disagreement over whether Cointreau or Combier Zucca: “I sure could go for a refreshing glass of rhubarb right about now,” came first in the world of triple secs (orange liqueurs). But what matters said no one, ever. Still, the amaro Rabarbaro Zucca, whose base ingredient for our purposes is that more and more bartenders seem to be declaring is rhubarb root, is pleasantly drinkable. You’ll most often find it mixed with their loyalty to Team Combier, using it in recipes that call for a light touch soda or in a cocktail that takes advantage of its zesty bittersweetness and of sweet citrus. Try it in an old classic like the Seelbach with bourbon, relatively low alcohol content. Angostura and Peychaud’s bitters, and Champagne.

<40> 3.13.12 sex Somewhere along reside the Rainbow Travel can bring out the best and worst in people. So if you really want to learn about your significant other, there may be no better way than by taking a vacation together. If it goes well, those sandy beaches and foreign landscapes might inspire an impromptu proposal; if not, you might be tempted to leave your girlfriend lifeless on the C. seafloor. Since travel habits can B. reveal a lot about what to expect in a relationship, here are some personality types and warning E. signs to watch out for. If your SO fits one of these profiles, it may be time to signal SOS. The Uncunning Linguist: Miss Misadventure: I believe If you’ve traveled abroad and our sixth sense is one of adventure. D. your partner can’t be bothered If your partner isn’t willing to try the to make even a mangled attempt local goat-testicle stew, the native at a standard greeting in the hallucinogen, or a simple zip-line, F. local language, say “au revoir” she’ll never try that position on to the ignoramus. This habit is a page 82 of your Kama Sutra. harbinger of a superiority complex The Tight Wad: A vacation Enjoy MillEr litE and an unwillingness to adapt that provides ample opportunities to will likely plague your relationship see whether your love interest once you’re stateside. (And by the is cheaper than a shot of bad tonight At: way, shouting louder in English Mexican tequila. Beware the travel A. doesn’t work. They’re not deaf, you companion who stiffs the maid moron.) or bellboy or, worse still, haggles The Go-Go-Gadgeteer: with desperate locals after they’ve “My hotel room looked like hand-cut the coconut for his piña OfficeMax!” a friend said, recalling colada. A. The couple wanted a simple color palette that was “soothing but not mundane,” says Frederick. They her disastrous travel mate. If your The Insecurity Officer: Now Serving chose Benjamin Moore’s Gray Owl for the walls and Super White for the trim. A neutral foundation can partner is having a panic attack Cellulite. A face without makeup. be easily dressed up with pops of color and striking patterns. We especially love the simple but chic about a weak Wi-Fi connection Morning breath. You won’t be able Ice Cold 20oz Miller Lite Drafts At Home with Draper Stripe rug from DwellStudio. while you’re riding an elephant, or to hide them from your partner responding to work emails from forever, and it’s during travel B. When it comes to furniture, it’s smart for young couples to opt for classic investment pieces. This Only $5! Sean Frederick Jamison sofa from Mitchell Gold + Bob Williams was an expensive splurge, but its shape is timeless, the comfort of your cabana, he’s that these ugly truths are often says Frederick, employing a fashion metaphor. “Trends change, and ties get wider or skinnier,” says probably the type to text during exposed. If your SO can’t handle The Bartender and his the dapper drink-master. “But a crisp white dress shirt never goes out of style. And it’s a lot easier to blowjobs. this rawness (or if you realize she change the tie, or in this case the pillows, than to buy a new shirt or couch.” Anal Girl: There’s a fine line had you fooled with a Maybelline design-minded girlfriend between planning a vacation and mask), you two might be better Celebrate with us on St Patrick’s Day! craft a stylish studio C. Older buildings come with lots of character — as well as less attractive attributes that call for some running it like a Tough Mudder suited for superficial booty calls Always handsomely groomed and rocking a creative concealment. Boutwell topped an old standing radiator with a solid surface, draped it in fine event. Consider it a red flag if your than sentimental sojourns. fabric, and finished it with trim. Behold, a clunky fixture reinvented as an elegant piece of functional wardrobe as well-crafted as his cocktails, Sean partner is dragging you through The Camel Tow-er: Is that furniture. Frederick is a fashionable presence behind the an itinerary that requires a table of your girlfriend you’re traveling bar at Citizen Public House. But at home, he takes D. Of course, some older pieces deserve to be displayed. Take these vintage Chinese Chippendale contents. She has already set your with or a goddamn camel? A cues from his significant other’s sense of style: his chairs, found at the massive Brimfield Fair in Western Massachusetts. They once sported outdated wedding date, and she knows her severe over-packer reeks of girlfriend, Kim Boutwell, is pursuing her master’s cushions and chipped red paint, but a Roslindale-based upholsterer gave them new life. They’re still not ovulation cycles better than the either crippling disorganization in interior design at the New England School of the most comfortable seats in the house, but damn do they look good. “I understand in a small space dog-eared pages of her Terribly or attachment issues. And if you Art & Design at Suffolk University. Her trained every inch is supposed to be usable,” says Frederick. “But I think it’s nice to have room for sculpture.” Lonely Planet guide. need to have a conversation that eye helps them channel their distinct tastes into a Nurse Ratched: Though includes the phrase “You can take The couple also scours Boston’s SoWa Vintage Market for fabulous finds. That’s where they spotted single vision for their home, which is comfortable E. Delhi Belly and the Aztec Two-Step either the stuffed animal or the this bar cart, now home to Frederick’s carefully curated selection of spirits. “I keep out the things I yet classic. Their chic studio proves that young most need within arm’s reach,” he explains. “I also choose bottles that are décor pieces as much as might sound like cute dances, Xanax, but not both,” you should couples don’t need thousands of square feet or a they are products.” Among them is a bottle of Herbsaint (a souvenir from his apprenticeship at Tales of they’re actually movements of a just stay home. limitless budget to create a polished look — just the Cocktail in New Orleans), Campari for pre-dinner aperitifs, and Fernet-Branca for digestifs. “If I’ve much uglier nature. And when — Jeannie Greeley a little creativity and an appreciation for timeless overindulged, my bar cart becomes my medicine cabinet,” chuckles Frederick. you contract a travel bug, your Jeannie Greeley is a travel-tested design. In fact, ask Frederick to equate the space partner’s reaction is an indicator freelance writer with a lust for with a cocktail, and he’s quick to respond: “An Old F. The bartender is a smart at-home entertainer, too. He keeps plenty of bar books handy, from of his or her level of compassion wandering. She can be reached at Fashioned. It never goes out of style.” reproductions of classics, like Harry Johnson’s Bartender’s Manual, to an autographed copy of Jim and resilience. If he or she can’t [email protected]. Meehan’s latest, The PDT Cocktail Book. And the bar cart’s 19th-century punch ladle, another Brimfield help you through this little hiccup, — Scott Kearnan buy, reflects Frederick’s go-to libation for parties. “Punches require a little extra prep work on the front you might want to shit and get off The Joshua Tree • 256 Elm Street, Somerville end,” he explains. “But it allows you to focus on socializing and interpersonal communication instead of keeping your head down, making drinks.” the pot. (617) 623-9910 • www.joshuatreesomerville.com <42> 3.13.12 phoTos by melissa ostrow 3.13.12 <43> flash for more photos, go to stuffboston.com/flash flash for more photos, go to stuffboston.com/flash 1 2 3 4 5 1 2 3 4 5

burrito bowl II at poe’s kitchen 6 7 sailor jerry’s flogging 8 9 6 7 8 9 molly giveaway at at the rattlesnake mcgreevy’s 1. Christina and Maria Castagnozzi; 2. Alex Bongiorni, 1. Johannes Nota and Ian Matt Lanuto, and Ryan Hanofee; Dana; 2. Andrew Milicia and 3. Nicole Leeds, Sarah Richards, Juan Villano; 3. Paul Monahan and Nick Cohen; 4. Mike Massad and Natan Alexander; 4. Nick and David Feliciano; 5. Amanda Stamas and Laura Paluch; Morrison and Ashley Bronson; 5. Carolyn Manganello and 6. Angel Ventura and Christopher Grace Young; 6. Ben Davis Titus; 7. Wenes Negreli, Cristina and PJ Ouma; 7. Hollie Poe, and Rebecca Negreli; Nickalls, Courtney Chelo, and 8. Mary Ellen Daniels and Alex Cassandra Warren; 8. Sophie 10 11 10 Orfaly; 9. Sonali Mukerjee and 11 Helsham and Josh Silver; Keenan Langlois; 10. Brian 9. Steph Sloan, Rose Fieschko, Roche, Dan McCarthy, Andy Caroline Fothergill, and Lanna Husbands, Jenny Johnson, and Tokuhiro; 10. Chris Keiley, Scott Kearnan; 11. Jose Duarte, Frankie Nash, Lee Berman, Jon Gilman, Erwin Ramos, Brian and Chris Banks; 11. Mark Roche, Andy Husbands, Brian Reily, Owen Coyne, Kyle Poe, and Jason Hutchinson. Powers, and Ben Brigham.

photos by melissa ostrow PHOTOS BY melissa ostrow

It starts JOIN THE MILLERCOORS PUB CRAWLS ON ST. PATRICK’S DAY in the AT THESE GREAT BARS: LIVING in downtown Boston At: whiskey’s, Boston 11:00 – 11:45 am ROOM. Pour house, Boston 11:45 – 12:30pm Where symphony 8, Boston 1:45pm– 2:30pm Champion’s, Marriott Copley, Boston 2:45pm – 3:30pm will it lir, Boston 3:45pm – 4:30pm end ? our house East, Boston 4:45pm – 5:30pm daisy Buchanan’s, Boston 5:30

And in Allston/Brighton too At: Castlebar, Brighton: 6:00pm – 6:45pm the last drop, Brighton: 6:45 – 7:30pm Porter Belly’s, Brighton 7:45pm – 8:30pm Corrib Pub, Brighton 8:30pm – 9:15pm dj until 2:00am thursday–saturday Cityside Cleveland Circle: 9:30pm – 10:15pm kitchen open until midnight daily, friday & saturday until 1:00am Barley hall, Allston: 10:30pm - 11:15pm 101 atlantic avenue • 617.723.5101 thelivingroomboston.com Breakfast - Lunch - Dinner - Late Night

<44> 3.13.12 3.13.12 <45> TUFF Andrew Cabot’s S

There’s an old poem about the city’s famed Brahmins: “And this is good great back story. With my own interests in family, history, and gastronomy — it old Boston/The home of the bean and the cod/Where the Lowells talk only was just a no-brainer. to Cabots/And the Cabots talk only to God.” Fortunately, the modern-day Why rum and not, say, vodka? Rum was part of the legacy. Cabot was a Andrew Cabot was happy to chat with us. The scion of the storied Boston rum distiller. And of all the spirits, it’s the least developed, in my opinion. In family runs Privateer International, the new Ipswich distillery that supplies rum the 1980s, you saw Scotch. In the ’90s, you saw vodka. In the 2000s, you saw to many top bars and restaurants, from Clio to Craigie on Main to Deep Ellum. tequila or bourbon or gin. Rum hasn’t had that moment. The space is full of interesting artifacts, many salvaged from the sea — fitting What’s your favorite rum drink? You had to ask! I very much focus on making décor for a place founded by an avid diver and history buff. We caught up with rums that don’t have the characteristics that I find too often. Most of those are Cabot to discuss his recipe for success, his passion for rum, and the giant bell just manipulations. For instance, I don’t think spice makes rum better. Raisin that’s found a home in his distillery. or prune juice doesn’t make it better. I was trying to make a true spirit, not a That is a very large bell. This 350-pound bell capsized in about 1978 and was cultural or regional interpretation. I make something we call a Light and Stormy: found by one of our divers. It hangs over our bar at Privateer. What’s cooler ginger beer, Privateer Silver Reserve rum, and I muddle in a basil leaf. It almost than having a gigantic bell dangling over your bar? . . . The bell reminds me of has a Thai quality. It’s so fresh, so delicious, and not overpowering. the oceans and the people who earned their living at sea. . . . It also reminds You got into this business last year, and you’re already supplying some me of the people who helped build Privateer. Many of the cool artifacts, top restaurants and liquor stores. How’d you do it? We’re still young, but including the bell, came from our crew. there are a few things we’ve stuck to. The first is a focus on quality. If you are 55 Huntington Avenue • 617.536.0770 • www.harusushi.com What’s a privateer? I’m ashamed to admit that I don’t really know. It going to differentiate as a craft distiller, you cannot deliver something that’s no sounds dangerous. It’s basically a government-sanctioned ship that can better than what the industrial people do. That is rule one. Also, service. We attack enemy ships, or a sailor on the ship. So, in the Revolutionary War era, if have a direct sales model. We have five people who are selling, and we have you captured something British, it’s yours. Take it to a port — Spain, France, et a good relationship with bars and retailers. We prioritize their business along cetera. Then the prize is auctioned off, and you’d be the beneficiary and share with our own. If they need help with a drink or want to learn how to distill, we it. It can be a little unsavory. This is bare-knuckle stuff. To me, it’s a huge part embrace them. of the story of our country. Suddenly you had this pure form of capitalism that Your family has been in Boston since the 1700s. How has the city also served patriotism. changed since you were a kid? It has the same fingerprints. But one of the That’s where your namesake comes in. I ended up finding a lot of reasons that I like the owner-managed, owner-chef places is that I like that information about an Andrew Cabot who was in partnership with his brother old-fashioned connection. I like when a chef says, “This is what I want to make and others in Beverly. He’d taken a strong lead in privateering. It was high-risk for dinner; it’s off the menu and off the message.” You gain a lot of excitement and high-reward. He assembled quite a war chest and made a profit. I had with big, international brands, but you also lose something. It’s nice to see that this namesake doing these interesting things, a whole host of entrepreneurial bottom-up, local experimentation here now. ventures. He was a rum distiller. I looked into craft distilling, and it just had this — Kara Baskin

<46> 3.13.12 PHOTO BY michael diskin