Drink: Boston

  • Photo by Cordero Studios, www.corderostudios.com
    Left: Fort Point. Right: Maximilian Affair. From left: Muriel Grateau Senso Blanc round tray; Steuben Century martini glass; Lappas cane-handled silver nut bowl; all from Gearys, www.gearys.com. Photo by Cordero Studios, www.corderostudios.com

It is tempting to divide winter cocktails into two categories: The strong, brooding drinks sipped slowly in the company of a few friends, and the energizing, lighter concoctions made in big batches for a party.

The Fort Point is, no doubt, in the strong-and-contemplative category. General manager John Gertsen’s spin on the classic Brooklyn has less fruit and more spice—softly herbal Bénédictine, grassy Old Overholt rye, and a bitter-herb border of Punt e Mes. It is a beautiful, dark mahogany coupe of straight spirits—Gertsen even prefers the Luxardo maraschino cherry on the side, where it can be ignored completely.

The Maximilian Affair, by mixologist Misty Kalkofen, is a social butterfly in comparison. Lively with fresh lemon juice and the lychee flavor of St. Germain, it shares DNA with the whiskey sour—or even a margarita—but is held to earth by smoky mezcal. Make a batch of 10 in a beautiful pitcher, or even serve it as a punch.

Whatever the mood, Drink’s smoky-sweet candied bacon cashews will be universally adored.

FORT POINT
2 oz. Old Overholt rye whiskey
1/2 oz. Punt e Mes vermouth
1/4 oz. Bénédictine liqueur
Maraschino cherry

Pour whiskey, vermouth, and liqueur into a mixing pitcher. Add cracked ice and stir. Strain into a chilled cocktail glass and garnish with a maraschino cherry.

MAXIMILIAN AFFAIR
1 oz. Del Maguey Vida mezcal
1 oz. St. Germain elderflower liqueur
1/2 oz. Punt e Mes vermouth
1/2 oz. fresh lemon juice

Combine spirits and juice in a shaker. Add cubed ice and shake. Strain into a chilled vintage coupe glass.

MISSION OF BURMA
21/4 oz. Grand Marnier
1/4 oz. Angostura bitters
1/4 oz. Junipero gin
1/4 oz. fresh lime juice
Strip of lime peel

Fill a cocktail shaker with ice and add all the ingredients except for the lime peel. Shake and strain into a chilled coupe glass. Hold the lime peel above the glass and twist to release lime oil over the cocktail. Discard the peel and serve.

CANDIED BACON CASHEWS
1/2 c. sugar
1/2 c. water
11/4 lbs. raw cashews
1/4 c. diced, cooked bacon (reserve half the fat from cooking)
1 tbsp. cold butter
Smoked salt

Spray a cookie sheet with nonstick cooking spray. Combine sugar and water in a medium saucepan over high heat. When it reaches a rolling boil, add the cashews. Stir continuously, and occasionally use a pastry brush dipped in water to wipe down the inside of the pot. As the water evaporates, the sugar will melt and caramelize. Once the sugar is completely melted, add the bacon. Stir to coat, turn off the heat, and add the reserved bacon fat, butter, and smoked salt to taste. Transfer to the prepared cookie sheet. Cool and break into pieces.

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