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	<title>BeantownEats &#38; BeantownDrinks - Boston MA Food and Drink Website &#187; Jon</title>
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		<title>USBG Boston Chapter</title>
		<link>http://beantowneats.com/usbg-boston-chapter/</link>
		<comments>http://beantowneats.com/usbg-boston-chapter/#comments</comments>
		<pubDate>Thu, 17 Jan 2013 18:03:47 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Jon]]></category>
		<category><![CDATA[Bartenders]]></category>
		<category><![CDATA[Boston]]></category>
		<category><![CDATA[Community]]></category>
		<category><![CDATA[USBG]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7925</guid>
		<description><![CDATA[How many of you know what the USBG is? I&#8217;d venture to say not many of you.  Well, hopefully after you have read this short piece you will have a clearer idea of what exactly the USBG is and who knows, perhaps you will be interested in joining or attending the next party or event. USBG stands for the United States Bartenders&#8217; Guild. The guild has been around since 1948 and is a non-profit organization of like-minded professionals who share the common interest of crafting great cocktails. The guild has chapters all over our great nation in cities and areas like Atlanta, Austin, Boston,  Chicago, Cleveland, Connecticut, Denver, Houston, Las Vegas, Los Angeles, Miami, New Orleans, New York, Philadelphia, Phoenix, Pittsburgh,  Rhode Island, Sacramento, San Diego, and many others. Why join the USBG? Why not?! But to further answer the question, let me share a couple of my points and some from the USBG website&#8230; The United States Bartenders&#8217; Guild is the Only Official Representative of the International Bartenders&#8217; Association in the United States. It’s a chance to challenge yourself and your skills by participating in hand crafted cocktail competitions; locally, nationally and internationally. You will have access to extensive spirits education and training in our chapter city. There are fantastic networking opportunities with your peers and industry insiders. Access to industry information like new product introductions or trade events. Charitable involvement through your local chapter or through our national charities. Free subscriptions to industry publications and discounted trade event tickets (i.e. Boston Cocktail Summit). USBG members receive discounts on all USBG Master Accreditation tests. There is USBG Health Insurance! Have the opportunity to meet legends in the industry like Angus Winchester, Simon Ford, Tony Abou-Ganim and many others. These are the people behind the huge Luau party last summer. They are also the people behind the people that threw the epic party, #thething. The USBG just debuted a great new platform and resource that will revolutionize it&#8217;s organization &#8211; USBG PULSE. This new web tool has discussion boards, videos, surveys, bartender spotlights, resources and much more!  [Watch the Youtube video about USBG PULSE] What if I am not a bartender? Once, a long time ago, I did tend bar in New York City, but that was a long time ago. I&#8217;m not currently a bartender and sure, sometimes I pretend I&#8217;m Tom Cruise in Cocktail while at home mixing up drinks, but who hasn&#8217;t? I&#8217;m a &#8220;day-walker&#8221;, as some in the industry call it. Scholars maintain that the term means you have a day job and don&#8217;t work in the restaurant industry. But I digress&#8230; What I am trying to say is, no, I am not a bartender and I&#8217;m not the only member that isn&#8217;t one. A great deal of members are actually spirit professionals, writers or brand reps, not bartenders. You can also be an &#8220;enthusiast&#8221; member (like me) and I highly encourage you to consider attending an event than perhaps becoming a member if you have an interest in cocktails and mixology. Personally, I think the USBG needs more enthusiast members because it will not only bring in more funding, but can provide a different prospective for the bartenders during educational seminars. It can also help build relationships between clients, businesses and the community. A true win-win&#8230;win. How much is it to be a member? $100/yr. Next question. What is a Master Accreditation test? Personally, this is something that I probably won&#8217;t ever do, but that is alright. Here is a description from the USBG website about what the Master Accreditation Program is&#8230; The USBG&#8217;s Master Accreditation is a non-brand directed Bartender/Mixologist testing program. This program a comprehensive series of written and practical tests – designed to educate, evaluate and further accredit beverage, spirit, and service industry professionals with a valid title granted by the USBG and recognized by the International Bartender’s Association. It goes without saying that if you are a bartender and want to further your career, holding the titles of &#8220;Spirits Professional&#8221; and &#8220;Advanced Bartender&#8221; are achievements that will definitely help you reach your goals quicker. Who are current members of the USBG Boston Chapter? Below is a short list of some of the current members. Troy Clarke &#8211; President Dave Delaney Jr. Rob Hoover Sabrina Kershaw Kitty Amman Elizabeth Powell (now in Seattle and greatly missed) Sam Treadway Joy Richard Sean Frederick Josh Childs Misty Kalkofen John Nugent Nicole Lebedevitch Josh Taylor Trina Sturm Jackson Cannon Naomi Levy Kevin Martin Bob McCoy Andrew McNees Corey Bunnewith Alexei Beratis Kevin Mabry Ted Kilpatrick Tyler Jay Wang Ryan Lotz Sam Gabrielli Catherine Stanton-Schiff Curtis McMillan Adam Lantheaume Geoffery Kleinmann Fred Yarm Lauren Clark TJ Connelly and your&#8217;s truly Apologies if I missed you in this list. Please feel free to comment below and I will gladly add your name. Short of Facebook stalking each of these members, the app, onthebar, will help you find out where and when most of these people are working behind the stick. I suggest you download the app to see for yourself. How often do local Chapters meet? I am sure each Chapter is different, but the Boston Chapter meets monthly for educational seminars and quarterly for fun-focused events or parties. All the Chapters have a governing board as well with a President, VP, Treasurer, Educational Chairs, Marketing Chairs and Director of Membership. Who can I contact regarding membership or [...]]]></description>
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		<title>Boston Cocktail Summit: Stoddard&#8217;s Fine Food &amp; Ale</title>
		<link>http://beantowneats.com/boston-cocktail-summit-stoddards-fine-food-ale/</link>
		<comments>http://beantowneats.com/boston-cocktail-summit-stoddards-fine-food-ale/#comments</comments>
		<pubDate>Fri, 28 Sep 2012 18:43:11 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[Cocktail Summit]]></category>
		<category><![CDATA[downtown crossing]]></category>
		<category><![CDATA[onthebar]]></category>
		<category><![CDATA[whiskey]]></category>

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		<description><![CDATA[Rounding out our non-hotel venues for the Boston Cocktail Summit is Stoddard&#8217;s Fine Food &#38; Ale, home to one of the founding members of The Boston Beverage Society, Jamie Walsh.  Stoddard&#8217;s embraces its Boston history with a Prohibition-style space and a classic cocktail menu. With its close proximity to Boston Park Plaza, this destination is a must stop for all visitors of the Summit! THURSDAY 10/4 National Vodka Day Celebration featuring the Moscow Mule October 4, 2:00-5:00pm Stoddard&#8217;s, 48 Temple Place Boston $20 Buy Tickets here. Now onto the cocktails! Stoddard&#8217;s has one of my favorite cocktail, whiskey and beer menus in the city. They have several  sections completely devoted to classic cocktails, contemporary cocktails, with great beers on draft and a Macallan Ice Ball maker for you whisky enthusiasts. Lin&#8217;s Favorite: Martinez (recipe via pdt) 1.5 oz Old Tom Gin 1.5 oz Dolin Sweet Vermouth .25 oz Luxardo Maraschino Liquer 2 dashes Boker&#8217;s Bitters Stir with ice and strain into a coupe glass. Garnish with an orange twist. (At Stoddard&#8217;s they use the vintage and appropriate Manhattan cocktail glass shown below. Visit The Boston Shaker to get your own.) Jon&#8217;s favorite: The Brooklyn (recipe via pdt) 2 oz Rittenhouse Bonded Rye Whiskey .75 oz Dolin Dry Vermouth .25 oz Luxardo Maraschino Liquer .25 Amer Picon Stir with ice and strain into a chilled coupe. Luxardo cherry garnish is optional. (If it wasn&#8217;t for the tough importing of Amer Picon, this drink may be more popular than the Manhattan &#8211; pdt)  Other Highlights Special tiki menu on Tuesdays All-purpose bar, from after-work suits and pre-theatre crowd to late-night city dwellers Downstairs bar, previously reserved for private events, will be open on Fridays and Saturdays, with dedicated menus highlighting all local beers and spirits. Great selection of pub food, including a beer cheese fondue and a terrific burger. Follow your favorite Stoddard&#8217;s bartenders at #onthebar. Stoddard&#8217;s is located at 48 Temple Place in Boston. Check out our previous Boston Cocktail Summit Seminar Venue posts: The Citizen Public &#38; Oyster House The Hawthorne Silvertone Bar &#38; Grill Check out our previous post on Stoddard&#8217;s Prohibition Party with a video of Jamie Pouring Lin a Rye Blazer cocktail. &#160;]]></description>
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		<title>Boston Cocktail Summit: Silvertone Bar &amp; Grill</title>
		<link>http://beantowneats.com/boston-cocktail-summit-silvertone-bar-grill/</link>
		<comments>http://beantowneats.com/boston-cocktail-summit-silvertone-bar-grill/#comments</comments>
		<pubDate>Tue, 25 Sep 2012 00:41:56 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[Cocktail Summit]]></category>
		<category><![CDATA[Downtown]]></category>
		<category><![CDATA[onthebar]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=7040</guid>
		<description><![CDATA[For this week&#8217;s Boston Cocktail Summit seminar venue, we visit a landmark in the Boston bar scene, Silvertone Bar &#38; Grill. Owner Josh Childs opened Silvertone back in 1997 before many of the now surrounding bars were even around. You can pretty much pin point the beginnings of the Boston Fernet craze to this establishment. How about a Negroni? Silvertone listed the now very popular cocktail on their menu back in 1997. A tremendous amount of bar direction that is happening or has happened in Boston can be directly attributed to Silvertone. If you want to learn more, check out the seminar, which is sure to be as entertaining as informational. THURSDAY, 10/4 The History and Change of the Downtown  Bar Culture Josh Childs, John Gertsen, Tom Mastricola &#38; Ryan Mcgrale October 4, 1:30pm-3:00pm Silvertone Bar &#38; Grill, 69 Bromfield St. Boston $25 Buy tickets here. To put it lightly, legends have walked through this door, sat at this bar and drank til the wee hours of the morning. During its early years, Silvertone was essentially the hangout for the hardworking restaurant industry. Here is a quote from one of my favorite websites, Lauren Clark&#8217;s, drinkboston.com: &#8220;From the start, Silvertone showed particular love toward that latter group — our hardworking servers, bartenders, chefs, etc — by keeping its kitchen open until 11:00 (hardly anyone outside Chinatown was doing that in ’97), hiring a solid, loyal bar staff and doing a “good last call,” says Childs, who can still be found behind the bar on Tuesday nights serving drinks right up until 2:00 a.m. (Silvertone’s other longtime bartender, Cedric Adams, and his colleague Michael Stevens, are “like bookends,” each working three nights apiece.) Before they became celebrity chefs and restaurateurs, Ken Oringer, Andy Husbands, Barbara Lynch and Garrett Harker dropped in regularly after their shifts, and before they became celebrity wine and cocktail consultants, Steve Olsen and Willy Shine were admirers&#8230;&#8221; Now on to the cocktails! Lin&#8217;s Favorite: Tibetano (recipe via @joshua_childs) 1.5 oz rye .75 oz FAIR Goji .75 oz Amaro Montenegro Long orange peel Glass: Chilled rocks glass Method: Stir with ice and strain down in a rocks glass.  Add garnish.  Jon&#8217;s Favorite: The Shaddock (recipe via #onthebar) Read my previous article on the Shaddock, here. .75 oz Gin (Bols Genever if you have it) .75 oz Aperol .75 oz St. Germain .75 oz Lemon Juice Glass: Chilled coupe Method: Add the ingredients into a pint glass. Add ice and shake. Strain into your glass. “Named after Captain Shaddock, the 17th century English ship commander who introduced the citrus varietal to the West Indies.” – Cocktail Virgin Other Highlights Kitchen opens at 11:30am, meaning you can grab a quick lunch Monday through Friday. Entrees, including the popular Steak Tips, range from $9-14. That&#8217;s a steal for downtown Boston! Bar stays open until 2 am for the late night crowd. Silvertone&#8217;s famous mac and cheese (picture below) is now available until 2 am on Friday and Saturday for that late-night craving. When you are there, be sure to check out Josh&#8217;s wine room and the wine menu. Great collection and prices. Chez Freddie, Silvertone&#8217;s back bar, is now open on Friday and Saturday nights. Casual and retro atmosphere for all to enjoy. Owner and bartender, Josh Childs, has a blog on Boston.com. Read it. Be sure to follow all of your Silvertone bartenders #onthebar. Whether you are in town for the Summit or you are looking for a fun, unique spot, head on over to Silvertone and literally soak up the Boston bar scene history, all while snacking on a shot of Fernet or two. You will be in good company. Like Silvertone? Then visit Trina&#8217;s Starlite Lounge in Inman Square! Silvertone Bar &#38; Grill is located at 69 Broomfield St. in Boston. Check out our previous Boston Cocktail Summit Seminar Venue posts: The Citizen Public &#38; Oyster House The Hawthorne Check out our previous post on The Shaddock cocktail.]]></description>
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		<title>Boston Cocktail Summit: The Hawthorne</title>
		<link>http://beantowneats.com/boston-cocktail-summit-the-hawthorne/</link>
		<comments>http://beantowneats.com/boston-cocktail-summit-the-hawthorne/#comments</comments>
		<pubDate>Sat, 22 Sep 2012 14:39:02 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[Cocktail Summit]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[jackson cannon]]></category>
		<category><![CDATA[kenmore]]></category>
		<category><![CDATA[onthebar]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6973</guid>
		<description><![CDATA[Whether you are a connoisseur of fine cocktails or even if you want to enhance your palette and try some new drinks, The Hawthorne is the place for you. It&#8217;s doors opened at the end of 2011 and since then the Hawthorne has climbed to the top as one of the best craft cocktail bars in Boston and in all of the U.S. Nestled in the former Foundation location, The Hawthorne completes the trifecta of amazing bars  at the Hotel Commonwealth in the Kenmore section of Boston. This is certainly a Boston Cocktail Summit venue that you have to make it over to. THURSDAY, 10/4 Making Your Own Vermouth Jackson Cannon &#38; Kevin Martin October 4, 1:00pm-2:30pm The Hawthorne, 500A Commonwealth Ave. Boston $25 Rebellious Cocktails &#38; Native New England Flavors Anthony Caporale &#38; Jackson Cannon October 4, 7:00pm-8:30pm The Hawthorne, 500A Commonwealth Ave. Boston $35 Buy tickets here. Jon&#8217;s favorite: Ce Soir Cocktail by Nicole Lebedevitch (recipe via #onthebar) 1.5 oz Pierre Ferrand 1840 Cognac 3/4 oz  Cynar 1/2 oz Yellow Chartreuse 2 dash Regan&#8217;s Orange Bitters Stir with ice and strain into a rocks glass. Twist a lemon peel over the top. &#160; &#160; Lin&#8217;s Favorite: La Vina Cocktail by Katie Emmerson (recipe via word o&#8217; mouth) 1 oz Rye 1 oz Sherry 1 oz Amaro Nonino dash orange bitters Stir with ice and strain into a chilled coupe glass (pairs well with the Stilton cheese plate). Jackson Cannon&#8217;s Hand Selected Barrel Aged Bols Genever Other Highlights While supplies last, do your best to try Jackson Cannon&#8216;s Hand Selected Aged Bols Genever. Ask about the Kopstootjie (cop-stow-tje) Small &#8220;Drink Specials&#8221; menu changes frequently If nothing immediately catches your eye, ask for a recommendation; their very talented bar staff will be happy to make a suggestion for you Small bar bites menu (the Pretzel Bites are a must) It&#8217;s refreshing to see one of the owners still behind the bar slinging drinks (not to mention he&#8217;s pretty damn good at it too) Sit in their &#8220;Living Room&#8221; or at one of their many cozy chairs or couches and feel at home with interior design by the Sheffields (Stephen&#8217;s art is also on display upstairs in the Hotel) Swizzle Sunday Just steps from the Kenmore Square T and bus stop To experience the Hotel Commonwealth compound in all of its glory, start at Island Creek Oyster Bar with oysters and the Bicyclette (St Germain, Campari and bubbles), head to The Hawthorne for a cocktail and small bite, then head down to Eastern Standard for dinner (or check out their late-night menu) Follow The Hawthorne bartenders with #onthebar. If you are visiting Boston for the Summit, The Hawthorne is a must-stop, be it for a seminar or a cocktail at the end of the day. Check out our previous venue post about the Citizen Public House.]]></description>
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		<title>Boston Cocktail Summit: Citizen Public House</title>
		<link>http://beantowneats.com/boston-cocktail-summit-citizen-public-house/</link>
		<comments>http://beantowneats.com/boston-cocktail-summit-citizen-public-house/#comments</comments>
		<pubDate>Wed, 19 Sep 2012 13:03:54 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[Cocktail Summit]]></category>
		<category><![CDATA[fenway]]></category>
		<category><![CDATA[onthebar]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6941</guid>
		<description><![CDATA[The Boston Cocktail Summit is celebrating Boston&#8217;s cocktail culture by adding local bars as seminar venues. This week&#8217;s highlighted venue is the Citizen Public House &#38; Oyster Bar on Boylston St. in Fenway. Here is a quick look at all the seminars and Luminaries (italicized below) that will be involved at this amazing establishment. THURSDAY, 10/4 Whiskey &#38; Women Joy Richard &#38; Brandy Rand October 4,  11:00-12:30pm Citizen Public House, 1310 Boylston St. Boston $25 Buy Tickets here. Ideal to Real: From Bartender’s Choice to Drink List Reality Chad Arnholt, Joy Richard &#38; Ted Kilpatrick October 4,  1:30-3:00pm Citizen Public House, 1310 Boylston St.  Boston $25 Buy Tickets here. FRIDAY, 10/5 Women Behind Bars: A History of Women in the Spirits Industry LUPEC &#8211; October 5,  11:00am-12:30pm Citizen Public House, 1310 Boylston St. Boston $25 But Tickets here. Whiskey and the Bar Chad Arnholt, Sean Frederick &#38; John Gertsen October 5,  1:30am-3:00pm Citizen Public House, 1310 Boylston St. Boston $25 But Tickets here. DRINK THIS There are many talented mixologists behind the bar at Citizen.  We each happen to have a favorite cocktail here, and with the help of #onthebar, you can even make them at home! Jon&#8217;s Favorite by Sean Frederick: West Fens Cocktail (via onthebar) 1.5 oz Rye Whiskey 3/4 oz Aperol 1/2 oz Carpano Antica (sweet vermouth) 1/4 oz Maraschino Liquer 2 dash Jerry Thomas Decanter Bitters Build cocktail in pint glass. Stir with ice and strain into a cocktail glass. Lin&#8217;s Favorite by Joy Richards: Ideal Manhattan (via onthebar) 1.5 oz Maker&#8217;s Mark Bourbon 3/4 oz St. Germain 1/2 oz Sweet Vermouth 2 dash Angostura Bitters 1 dash Grapefruit Bitters Build cocktail in a pint glass. Stir with ice and strain into a cocktail glass. Garnish with Grapefruit peel. As if these two drinks aren&#8217;t worth a stop in at Citizen, here are a few other highlights for this Fenway establishment: Rotating craft cocktail on draft (at time of this publication, a classic 1794 was on draft) Wine on draft (we wonder if the tap provides a natural aeration for red wine) Fernet Branca on draft Over 150 whisk(e)ys available Try all of them and get some free stuff, like a bottle of Citizen&#8217;s own blend! A pretty decent burger for any dinner or late-night craving A nice raw bar selection for those wanting to try out some local oystahs $3 bag of beef jerky (admittedly some of the best I&#8217;ve ever had) In the Fenway neighborhood, the Red Sox Fenway Park is in walking distance if you want to check out a structure worthy of baseball history. Some of the best bartenders in Boston! Follow them #onthebar. Citizen Public House has become one of our favorites not only in the Fenway area, but in all of Boston. We hope to see you there at these great seminars or getting some amazing cocktails, food, whiskey, Fernet or beer there! Stay tuned for our next featured venue and drink recipes!]]></description>
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		<title>Shaddock Cocktail</title>
		<link>http://beantowneats.com/shaddock-cocktail/</link>
		<comments>http://beantowneats.com/shaddock-cocktail/#comments</comments>
		<pubDate>Wed, 01 Aug 2012 13:45:23 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[aperol]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[Gin]]></category>
		<category><![CDATA[St. Germain]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6501</guid>
		<description><![CDATA[Malleable. Rustic. Testy. Superficial. Absolutely none of these words describes the Shaddock cocktail at Silvertone&#8217;s and Trina&#8217;s Starlite Lounge. Delicious. Tart. Refreshing. Citrusy. These words, however, do. Four ingredients, all equal parts. The blending of each makes a magical libation. One might bet their bottom dollar that fresh grapefruit juice was one of the four ingredients, but then they would be broke. The floral sweetness from the St. Germain, the citrus from the lemon juice and the bitterness from the Aperol create a delightful confusion for your taste buds that can only be described as &#8220;damn, that is good.&#8221; The Shaddock Cocktail: .75 oz Gin (Bols Genever if you have it) .75 oz Aperol .75 oz St. Germain .75 oz Lemon Juice Glass: Chilled coupe Method: Add the ingredients into a pint glass. Add ice and shake. Strain into your glass. &#8220;Named after Captain Shaddock, the 17th century English ship commander who introduced the citrus varietal to the West Indies.&#8221; &#8211; Cocktail Virgin This cocktail recipe is certainly one to be proud of. So, the next time you find yourself at Silvertone&#8217;s or Trina&#8217;s, look for the creator, Josh Childs (co-owner/bartender), and give him a high five. Also, be sure to check out Josh Childs blog on Boston.com. Have you had the Shaddock before? &#160;]]></description>
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		<item>
		<title>Bobby Burns Cocktail</title>
		<link>http://beantowneats.com/bobby-burns-cocktail/</link>
		<comments>http://beantowneats.com/bobby-burns-cocktail/#comments</comments>
		<pubDate>Fri, 27 Jul 2012 13:24:25 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Beverages]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Scotch Whiskey]]></category>
		<category><![CDATA[Scotch]]></category>
		<category><![CDATA[single malt scotch]]></category>
		<category><![CDATA[whisky]]></category>

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		<description><![CDATA[Happy National Scotch Day! Scotch Whisky comes in several forms, but has one thing in common: It must be produced in Scotland*. Blended Malt: Made from the blending of different single malt scotches from at least two different distilleries. Also referred to as vatted malt. Single Malt:  Must be produced in a single distillery from 100% malted barley. Most single malts are matured in old bourbon and sherry casks. Cask Strength: Bottled usually undiluted or lightly diluted straight from the cask. This type can be rare and is usually only done with the finest scotch. Japanese Malt*: Not made in Scotland, but  very much inspired by the practices and methods of Scotch Whisky production. Distilleries do not trade grain and malt whiskies, so this restricts the variety of each producer&#8217;s blends. Shown from left to right: Dewars White Label, Ardmore Single Malt, Talisker 10, Macallan 12, Macallan 17 and McClelland&#8217;s Lowland Single Malt with iceball. Scotch gets it notable smoky characteristics from the malting process. Each region of Scotch Whisky production has its own distinct taste. Here are the 6 regions: Islay Speyside &#8211; most distilleries reside in this region. Highland The Islands Campbeltown Lowland Remember, Scotch Whisky does not have an &#8220;e&#8221;. American and Irish whiskey does. Canadian, Scottish and Japanese whisky does not. I couldn&#8217;t think of a more appropriate scotch cocktail to write about than the Bobby Burns, named after Scotland&#8217;s favorite son: Robert Burns. Chances are you have heard of Robert Burns or perhaps know of his poetry. Well, here is his cocktail&#8230; The Bobby Burns Cocktail: 2 oz. 12 year old single malt scotch .75 oz Sweet Vermouth 1 barspoon Benedictine Garnish with lemon peel Glass: Chilled Coupe glass or Manhattan glass (shown) Method: Build your cocktail in a pint glass. Add ice and stir. Strain into your glass. Add garnish. -Recipe from PDT (pictured above) What is your favorite scotch?]]></description>
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		<item>
		<title>Manhattan Cocktail</title>
		<link>http://beantowneats.com/manhattan-cocktail/</link>
		<comments>http://beantowneats.com/manhattan-cocktail/#comments</comments>
		<pubDate>Thu, 26 Jul 2012 13:48:56 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Beverages]]></category>
		<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Bitters]]></category>
		<category><![CDATA[manhattan]]></category>
		<category><![CDATA[Vermouth]]></category>
		<category><![CDATA[whiskey]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6313</guid>
		<description><![CDATA[The Manhattan cocktail, besides the Martini, may be the most iconic ever created. The details of the origin of this cocktail are cloudy, but many believe it was created at the famed Manhattan Club in NYC shortly after the civil war ended. Regardless, it truly is a drink to be cherished. For me, it doesn&#8217;t get any better than this drink. The marriage of the whiskey, vermouth and bitters can not be beat. To this day, I can still remember the first time I had a Manhattan. The year was 2001 and my friends and I enjoyed going out in NYC. This particular late Fall night we first went to the Peculiar Pub (a great beer bar) on Bleeker Street and then ventured further down Bleeker towards MacDougal for something different.  At the time, there use to be a bar on the corner. The name it escapes me, but that is where I had ordered my first Manhattan cocktail, on the island of  Manhattan. 6,127 Manhattan&#8217;s later (an educated guess)&#8230;I am writing this. Instead of giving you the usual recipe and short history paragraph in this post, I want to give you options; options to keep in mind before ordering your next Manhattan. The Manhattan is one of the most versatile cocktails out there.  Instead of rye or bourbon whiskey as the base spirit, it can be made with: Southern Comfort: Called the &#8220;Southern Manhattan&#8221; Dark Rum: Made with equal parts dry and sweet vermouth; &#8220;Cuban Manhattan&#8221; Anejo Tequila: &#8220;Tijuana Manhattan&#8221; Crown Royal: &#8220;Royal Manhattan&#8221; Port: &#8220;Ruby Manhattan&#8221; Scotch-Whisky: &#8220;Rob Roy&#8221; Brandy: &#8220;Brandy Manhattan&#8221; You can also change up the the secondary ingredients and get these delicious libations&#8230; Monte Carlo: Uses Benedictine instead of vermouth Perfect Manhattan: Equal parts dry and sweet vermouth Dry Manhattan: Dry vermouth instead of sweet vermouth with a twist Soul Manhattan: Uses absinthe instead of vermouth The 4th Regiment: Equal parts whiskey and vermouth with orange, celery and Peychaud&#8217;s bitters. Every time I make this drink, I have it slightly different than the last. Sometimes I will order it like: &#8220;I&#8217;ll have a Woodford Reserve Manhattan, up with orange bitters.&#8221; I love the burnt oak, chocolate notes from the Woodford and the orange bitters combination. And although this drink is meant to be served up (and stirred), I do enjoy it on the rocks occasionally.  Sometimes I don&#8217;t mind the dilution. I just won&#8217;t use my Whistle Pig Rye for those instances. Traditional Manhattan Recipe: 2 oz Rye Whiskey 1 oz Sweet Vermouth 2 dashes Angostura Bitters Maraschino Cherry Glass: Cocktail glass or coupe. Method: Chill your glass. Build your drink in a pint glass. Add your ice and stir (do not shake this drink). Strain into your glass, add your garnish.   For this post, I stumbled across a great local bartender&#8217;s recipe&#8230; Special Manhattan: 1.5 oz Rye Whiskey .5 oz Cognac 1 oz Carpano Antica Vermouth 2 dashes Angostura Bitters Brandy cherry Glass: Coupe/Martini glass Method. Chill your glass. Build your cocktail in a pint glass. Add your ice and stir. Serve your cherry garnish on the side or in the glass.  - David Delaney, Jr. of Citizen Wine Bar and Still &#38; Stir in Worcester and Citizen Public House in Fenway. Watch David Delaney, Jr make his &#8220;Special&#8221; Manhattan: Also, be sure to check out Citizen Wine Bar and Still &#38; Stir in Worcester for other great cocktails. For great Manhattan&#8217;s around Boston, check out Citizen Public House&#8217;s Ideal Manhattan and Deep Ellum&#8217;s Manhattan drink menu. How do you take your Manhattan cocktail?]]></description>
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		<item>
		<title>Absinthe</title>
		<link>http://beantowneats.com/absinthe/</link>
		<comments>http://beantowneats.com/absinthe/#comments</comments>
		<pubDate>Wed, 25 Jul 2012 22:08:14 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Jon]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Absinthe]]></category>
		<category><![CDATA[Cocktails]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6300</guid>
		<description><![CDATA[Absinthe. What do you think of when you hear that word? Do you picture Vincent Van Gogh at a cafe in Paris sipping on some absinthe? Or perhaps you have visions of green fairies floating around you if you consume any. Sorry to disappoint, but there are no green fairies. And yes, Vincent Van Gogh did love absinthe and no (pure speculation of course) it did not contribute to him cutting off his ear. 100 years ago today, Food Inspection Decision 147 banned absinthe in the United States. This ban was lifted in 2007 and Lucid Brand became the first Absinthe sold in the U.S. for close to a century. The main reason for the banning the spirit was that they believed absinthe to be dangerous to your health. Many attributed absinthe to be an addictive psychoactive drug without any true evidence of this claim. Some also believe that the wine industry helped create this controversy and negative connotation by spreading propaganda against the spirit in an effort to help the wine industry. Absinthe Dispenser sold at The Boston Shaker Main Ingredients of Absinthe: Wormwood Anise Fennel These ingredients are often referred to the &#8220;Holy Trinity&#8221;. Other ingredients may include (vary on product): Coriander Juniper Nutmeg Star Anise Peppermint Remember: Good Absinthe does not need food coloring to be green. Read the labels of any bottle you come across and avoid those with Yellow dye #5. Popular absinthe cocktails: Corpse Reviver #2 Sazerac Absinthe Frappe Clandestino Death in the Afternoon Chrysanthemum Pontarlier Julep Soul Manhattan Recently, we had the privilege to sit down with Alan Moss from La Clandestine Swiss Absinthe. We chatted about everything from the history and story of absinthe to present day absinthe and how the spirit is doing today. We also got to try some delicious absinthe cocktails at ArtBar in Cambridge mixed by the one and only, Elizabeth Powell. Did you know Boston had it&#8217;s own absinthe? It dates back to 1902 and even though it is now being made by La Clandestine in Switzerland, its roots are here in Beantown. Like any spirit you drink, it&#8217;s important to have an understanding of what you are drinking. Similar to what you eat. Why do we like certain potato chips? Because they are kettle cooked, reduced fat or maybe organic. Regardless of your preference, know what you are consuming. Appreciate the history, the labor of the beverage, and enjoy. Have you ever tried high-quality absinthe?]]></description>
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		<item>
		<title>Vieux Carre Cocktail: A New Orleans Classic</title>
		<link>http://beantowneats.com/vieux-carre-cocktail-a-new-orleans-classic/</link>
		<comments>http://beantowneats.com/vieux-carre-cocktail-a-new-orleans-classic/#comments</comments>
		<pubDate>Tue, 24 Jul 2012 12:54:02 +0000</pubDate>
		<dc:creator>Jon</dc:creator>
				<category><![CDATA[Drink]]></category>
		<category><![CDATA[Jon]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[cognac]]></category>
		<category><![CDATA[NOLA]]></category>
		<category><![CDATA[Rye]]></category>
		<category><![CDATA[TOTC]]></category>

		<guid isPermaLink="false">http://beantowneats.com/?p=6333</guid>
		<description><![CDATA[With Tales of the Cocktail kicking off tomorrow, I thought a post featuring a New Orleans classic would be most appropriate. First, let&#8217;s get the correct pronunciation down; &#8220;voh-care-eh&#8221;. It translates to &#8220;old square&#8221;, which is what the French Quarter was often referred to back in the day. The Vieux Carre is full of New Orleans tradition and was created at the famous Monteleone Hotel by Walter Bergeron in the 1930&#8242;s.   The backbone of this drink are the rye and cognac blend. Be sure to use a bold rye, something with higher proof to balance out the sweetness of the sweet vermouth and Benedictine. Also, try not use too much Benedictine as it will become too sweet and ruin the taste of the cocktail. The Vieux Carre Cocktail 1 oz. Rye 1 oz Cognac 1 oz Sweet Vermouth Barspoon Benedictine D.O.M. 2 dashes Peychaud&#8217;s 2 dashes Angostura lemon peel or twist Glass: Traditionally served down in an Old Fashioned glass (similar to the Sazerac), but may also be served up in a Coupe glass. Method: Build your cocktail in a pint glass by adding all the ingredients together. Add your ice and stir. Strain into your glass and garnish with lemon peel or twist. Cheers to all the Boston bartenders participating at Tales of the Cocktail! More New Orleans classic cocktails: Sazerac Absinthe Frappe Have you had a Vieux Carre before? &#160;]]></description>
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