Yep, I had to.
The other night in his monologue, Stephen Colbert served this one up on a silver platter.
“You just take a White Russian, you toss in some Cointreau, and a pinch of cat hair — you’re all good.”
I omitted the cat hair, dialed down the vodka a bit and subbed the Cointreau for dry Curacao. Despite its origins as a joke, this makes a pretty tasty twist on a White Russian.
Thanks Stephen Colbert. Будем здоровы!
The Orange Russian
1 1/2 oz. vodka
1/2 oz. Curacao
1 1/2 oz. Kahlua
1 1/2 oz. half and half
Add vodka, Curacao and Kahlua to a rocks glass with ice. Top with the half and half.
If you pay attention to such things, you know that the Baldwin Bar in Woburn, Massachusetts is a semifinalist for a 2017 James Beard Award for Outstanding Bar Program.
You might recognize owner Ran Duan as the award-winning bartender who graced the cover of GQ as well as one of the figures at the center of a highly publicized debate over $4 of Chinese takeout. The controversy involved food from the Sichuan Garden II restaurant, owned by Duan’s parents.
It can be a little confusing at first to navigate the different establishments sharing the historic Baldwin House building. Sichuan Garden II is situated downstairs along with the Baldwin Bar, and the elegant Baldwin and Sons Trading Co. is upstairs in a separate room. This results in the somewhat incongruous combination of regular families out for some Chinese dinner, cocktail enthusiasts looking for the tiki kitsch of the downstairs bar, and snappily dressed enthusiasts heading upstairs for a true experience. Continue reading →
This winter left me with a bitter taste in my mouth. The cold, the dark, the politics…
But sometimes, bitter is better — like when you make a spin on a classic mai tai with the bold bitterness of Campari.
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The true test of a bartender’s skill, says the internet (probably thanks to Sasha Petraske), is the daiquiri.
Cocktail snobs might claim to prefer drinks so laced with amari or shrubs that they’re caustic, but the truth is the classic daiquiri can please just about any palate.
The daiquiri has much more to offer than its sludgy beachside cousins might suggest. Continue reading →
I used to think Mai Tais were the tiki version of Long Island Iced Teas — the drink for people looking to get smashed, not necessarily to enjoy a well-crafted cocktail.
Then, in Chicago, we visited the Broken Shaker, and my opinions on Mai Tais were forever changed. In fact, I became obsessed. Continue reading →
Ever since I saw this NY Times piece on where to travel to in 2016, I’ve had a hankering to go to the French Caribbean. Cheap direct flights from Boston to Martinique? Yes please.
While I save up my vacation days, I can escape the lingering Boston winter for a bit with a daiquiri made with Rhum J.M.
We have a Cambridge bartender to thank for this discovery. After chatting him up about cocktails and having a few delicious off-menu concoctions, he brought us this bottle to check out, served with a frothy, funky daiquiri.
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