If you follow us on Instagram(if not, hint, hint @twisturspirits), you have seen that we have been very busy sipping libations up and down the East Coast. It's hard work, but someone has to do it. We try our best to keep up with the trends in mixology and hear what people like you, in different cities, seem to favoring now in a cocktail. So stepping out of our locale is important(and a good time!).
TYS just spent a couple of days in Boston. We found lots of Tequila-based cocktails on the menus, aside from the obvious choices. At No. 9 on Park in Beacon Hill, Ryan Lotz has created a cocktail called St. Bernardino, where he"fat washes" a Pueblo Viejo Reposado with Olive Oil. The cocktail was beyond smooth and like something we've never tasted before. It was the perfect precursor to dinner, a tiny meal before a meal. Check out the story behind the St Bernadinohttp://www.starchefs.com/cook/mixology/tequila-drink-martini-drinker
Gin is a popular spirit as well in Boston. At Island Creek Oysters we thoroughly enjoyed a twist on the usual G & T. Ours was topped with a Grilled Lime Foam. It was light and very refreshing. The lime foam was a great taste sensation and added depth to the cocktail.
The cocktail menu at Shepard in Cambridge is the perfect size without the "analysis equals paralysis". Ten distinct cocktails, which is all you need. There is a lot of Gin on the menu (yay!) and we went with the Aviation cocktail; Hayman’s London Dry Gin, Luxardo Maraschino Liqueur,Creme de Violette and Fresh Lemon Juice. Delivered to the table in a coupe glass was a cocktail in a the most stunning shade of blue. The taste was sublime. A perfect balance of all ingredients that blended so well together to create a smooth and lovely cocktail. Not sweet, not sour, just. beautiful.
We closed out Boston with a sail from Stonington, Connecticut to Sag Harbor. A smooth "Five Hour Tour" in bright and sunny weather that came to a close with a delightful Dark and Stormy.