Recipes

Sippin’ on Gin and Juice - The Food Lens

Sippin’ on Gin and Juice - The Food Lens

The obvious inspiration for this colorful cocktail served at Committee may be a 1994 Snoop Dog single—but one sip reveals its debt to the Singapore Sling. A combination of Cherry Heering, orange liqueur, and pineapple juice, the original was first served some 80 years before Snoop had his mind on his money and his money on his mind.

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Good Fellas - The Food Lens

Good Fellas - The Food Lens

It’s not a shocker that a cocktail named after a Martin Scorsese gangster flick counts Campari among its ingredients. But take a closer look at the recipe, and things get interesting: bourbon, Cointreau, and—not one—but two distinctly different gins.

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The Official State Park Cocktail - The Food Lens

The Official State Park Cocktail - The Food Lens

Beer cocktails have been popular for years, but few take the concept so literally as the team at State Park. The bar’s namesake cocktail begins as a Miller High Life, but sheds two ounces of beer to make room for an ounce of 100-proof Rittenhouse Rye and Braulio Amaro. Best of all, it’s served in the bottle that boasts it’s the “Champagne of Beers.”

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1944 - The Food Lens

1944 - The Food Lens

It’s unsurprising that Pabu, an upscale izakaya in Downtown Crossing’s Millennium Tower, would choose to highlight Japanese whisky in its cocktail program. But this cocktail also pays homage to a distinctly 21st-century drink, the Scotch-based Penicillin made famous by Sam Ross at NYC’s Milk & Honey.

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Apple of My Pie - The Food Lens

Apple of My Pie - The Food Lens

Straight Law Bar, the sherry-focused cocktail establishment within Brookline’s Spanish restaurant Taberna De Haro, offers no shortage of fortified wine to play with. The menu draws from Taberna’s 85 bottle-strong list, one of the largest sherry selections we know of.

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Pisco Punch - The Food Lens

Pisco Punch - The Food Lens

Rail Stop Restaurant & Bar didn’t invent the Pisco Punch; the refreshing mixture of lime, pineapple, and the iconic South American brandy has been popular since the 19th century. But beverage manager Eli Shapiro has added some flavorful twists of his own—and a whole lot of garnishes.

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