Boston - Part 1

I'd like to start off by thanking my inspirations like, the LUPEC ladies, Mr. Boudreau, The Munat Bros, Mr. Avoth and Mr. Sharkey. But, alas I may not be as skilled with the keyboard as I was in my younger years with a spraycan. But afterall this is my first blog..so cut me some f*$#ing slack! Also, not all recipes are posted. Not because I didn't want to. But because I didn't ask. I always left it up to the bartender to tell me if they wanted to. But, at the very least they told me ingredients. Also, pictures were taken when possible. Even though some are dark, there are still many others that just wouldn't have come out at all without flash. Out of respect for my fellow bartenders and their guests, all pictures were taken without flash. So, I do apologize for some libations and bartenders that I do not have a picture of.

Now, let us begin.

I arrived in Boston around 1pm, 18DEC08, after a short 55 minute flight. I checked in straight away to my Hotel. I was staying at the Boston Park Plaza Hotel and Towers. It was a perfect hotel for me since it was centrally located and had a long history behind it.

After I got settled in, I decided to start my tour that was graciously set up by Pink Lady of Lupec Boston. She had also given me names of places to go and people to talk to. So, basically, she did half my work for me. Thanks Pink Lady.

I arrived at Eastern Standard around 3:45pm. Nicole Lebedevitch and Hugh Fiore were my bartenders. After a glance at the menu I decide to try a Papi's Punch. A delightfully strong drink made with Brugal White Rum, OJ, Pineapple and Grenadine with a floater of Gosling's Black Seal Rum. Definitely an appetizer to my Entrees soon to come. Halfway down my Punch I overhear Hugh say to a guest, "There are no rules in drinking." This intrigues me quite a bit and I think to myself what a great beginning to this trip.

Just to get my stomach ready for the strong night ahead, I decide to order the Charcuterie Plate. This was one of the best, if not the best, Charcuterie Plate I've ever had folks, and I've had them around the world. Starting from 7pm and moving clockwise: House Made Beef Sausage, Smoked Duck and Cranberry Sausage, can't remember, Country Pork wrapped in Bacon, Chicken Heart and Foie Gras, and I can't remember. It was amazing. This plate made me already want to come back.

Now that I've eaten and the Punch is almost gone. I realize it's time. Time to get started on the real purpose of this trip.
I ask Nicole if she has something on the menu that is her original. She makes me a :

Harvest Cocktail

by Nicole Lebedevitch

Pumpkin Vodka

Lustau Sherry

Vanilla Syrup

Benedictine

Bitterman's Tiki Bitters

Nicole's drink was something special. A nutty aroma, with a creamy, nutty flavor, and an almost berry-like finish. A well balanced cocktail. One I'm perfectly content with relishing at this moment. As I watch her work I begin to think this comes very easy to her. She is a constant professional and a true asset to this place.

Misael the barback is also an invaluable asset. He's a crosstrained Barback/tender. When Nicole stepped away from the bar for a few minutes, he seamlessly took her spot making cocktails, talking with customers and making people laugh as if he's been doing it all along! he even convinced a Vodka Soda chap to try a Fizz! Seriously!? I have a hard time getting my barback to cut fruit correctly! When Nicole came back he returned to his role of backing up his bartenders and frequently chatting with people making sure they were taken care of. When I asked how he liked working with Nicole, he said, " I've learned alot just from watching her. She's a great bartender." Hugh also sang her praises when asked about his co-worker.

Kevin Martin arrives and instead of making me one of his cocktails off the menu...he invents one on the spot!! I feel special.

The Kodiak #2

Rhum Clement Creole Schrubb

Fernet Branca

Rittenhouse Rye 100 proof

Glass rinsed with 16yr old. Lagavulin Scotch

Orange Peel Garnish

This drink is big, and mean, and doesn't give you a chance it bites right away. I guess just like a...Kodiak Bear. The flavors all fight for expression. Aroma is all smokey scotch, but the front and mid palates are all in a fight club over flavors. A really complex drink that will knock you're socks off... while balancing a ball on it's nose and riding a unicycle. It's one of those drinks that you don't actually know if you like it or not. But, you can't stop sipping it. No really, you can't. Your tongue is like Rocky, it just keeps wanting to get hit.

Kevin works with a constant smile. Alot of us bartenders do, but his seems genuine. I'm not saying that anyone else's wasn't. It just seemed like he's one of those guys that doesn't ever get mad. That's ALWAYS smiling'. His service is impeccable, as is everyone's at this fine establishment. I can't wait to come back.

My first bar of several tonight ends at 7pm sharp. But, it ends with a smile on my face, on to the next...No.9 Park.

I arrive at No.9 Park to find it's absolutely packed, with one seat open at the bar. Perfect! I sit down and Nicholas Crichton is my bartender. He makes me a:

Last Word

Plymouth Gin

Green Chartreuse

Maraschino liquor

Fresh Lime Juice

Nick executes this cocktail to perfection. While I'm tasting this...deliciousness he proceeds to make me a shot of another cocktail.

The Voitek (not pictured)

Housemade Schrubb

Housemade Grenadine

Amer Picon

A wonderfully balanced cocktail, might be a little on the sweet side but then again, I'm pairing it with a Last Word. Around 8:30, i can feel myself slowing down. The alcohol's starting to get to me. I'm talking to Nicholas Gaskell, one of Mr. Crichton's friends who happened to sit next to me. We're having a great time talking when Nick(bartender), brings us some cheese puff pastries. Perfect, all I need now is a double espresso and some food. I could have a 3 Course meal at No. 9 for $65. But, I chose not to, after considering the fact I'm the only one funding this project, with Chicago, NYC, and Philadelphia , (possibly Atlanta if time and money permit), still to come before May.

I leave at approx. 9:30pm with an espresso under my belt. I headed towards Drink.

I arrive at Drink at approx. 10:15pm or so. I sit at the center of the "E" or the 1900's bar. I'm immediately greeted by the great Ms. Josey Packard. A left coast transplant who I'm honored to talk to. She's warm and friendly and asks if I wanted to try the house cocktail. The signature cocktail by Mr. John Gertsen, made by Ms. Josey Packard....Hmmmm...uhmmmm...yes!

The Fort Point

By John Gertsen

2 parts Rye

1/2 part Punt e Mes

1/4 part Benedictine

up w/ a side of Luxardo Cherries

As Mr. Gertsen would later explain, this is a variation of the Manhattan. Obviously, this is delicious. In my opinion an excellent drink, very well balanced and proportions are perfect. I can taste all aspects of this drink. No fight club here. It's more like 3 kids playing happily on a merry-go-round. All have their equal share of fun.

Josey is an absolute treat to talk to and a true artist. She's so careful with everything she does. She's even got this meditative look on her face when she's shaking a drink. It's almost as if the sound seems to calm her. Also, she seems very focused on the finished product. I like her already.

Mr. John Gertsen approaches me and as we talk i notice he is a true student of the game. As a bartender on Level 2 or 3, his Level 11 knowledge is astounding. I'd love to learn from him one day. I think I'll call him Jedi Gertsen of Boston. He proceeds to tell me about his place. His aim, a minimalist, neighborhood bar, with great drinks and service. What more could you want? Again, it's wonderful that Mr. Gertsen would take time to talk to me. He's a true gentleman. This apprentice is grateful for this opportunity. Wow! What a roller coaster of a night! Josey Packard and John Gertsen...who could be next!!??

Just then, I meet Benjamin Sandrof. We chit chat for a while and he pours me his California Milk Punch (see Jerry Thomas' Book). Again, absolutely delicious. it's a sweet concoction of Pineapple and Milk..basically..only it's clear. As he proceeds to tell me the labor intensive process of making this libation, he tells me about it's viscosity on your tongue. As someone who teaches viscosity at the U.S. Naval Academy, I find this impressive and interesting to say the least.

Basically, pineapple silk gets poured on your tongue...'nuff said.

As if it couldn't get any better than this. I carefully move over to the end bar where Ms. Misty Kalkofen is working. She's busting her butt for this group of Suits. As I watch her work, I notice she's very technically sound. Her smile and laugh are contagious. Her service impeccable and her pours perfect. She immediately knows who i am (thanks again Pink Lady), and offers me a drink. I ask her for an original and she pours me a drink she's been working on.

It's interestingly complex and delicious. Although we both agreed there's something missing. Still a very solid scotch cocktail as it stands. The reason I don't give you the recipe or the ingredients is out of respect for Ms. Kalkofen. She did tell me it wasn't finished yet. I'd actually love to order another, only I realize I still have to order a Josey Packard original and I'm pretty drunk!

Misty graciously asked Josey for me. Ms. Packard promptly makes me

The Prosecutor

by Josey Packard

2 oz. Rye

1/2 oz. Yellow Chartreuse

1/2 oz. St. Germain

1/2 oz. Lemon Juice

This turns out to be a great last drink. It reminds me of something but I don't know what! Its perfectly balanced, (seems to be a theme with great drinks), but has such a flavor that brings me to a point of deja vu. Damn. Well maybe one day I'll wake up screaming...SOUR PATCH KIDS!...or something like that and I'll remember what it tasted like. But for now I'll just say it was fantabulous.

I close down Drink and begin to realize that I've just had some of the best cocktails, all day, by some of the best bartenders on the East Coast. What a way to start this adventure. I can't wait to see what tomorrow holds in store for me.