Recipes

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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Paper Moon - The Food Lens

Paper Moon - The Food Lens

There may be no better place to send off summer than on the rooftop of Yotel in the Seaport, and no better drink for breaking into fall than its Paper Moon. The concoction combines the familiar profile of the summer favorite Dark ‘n’ Stormy with the addition of rich autumnal flavors.

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Miss Vanjie - The Food Lens

Miss Vanjie - The Food Lens

Poor Miss Vanjie. The aspiring drag queen, who was the first contestant to be eliminated during the most recent season of RuPaul’s Drag Race, is best remembered for her awkward exit.

In homage to this viral moment, Banyan Bar + Refuge bartender Justin Leclair has attached her name to a hard-to-classify cocktail made with agave spirits and a Mexican palate cleanser called verdita.

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Shawmut Street Sour - The Food Lens

Shawmut Street Sour - The Food Lens

Coppa’s Shawmut St Sour is a variation on a variation. Its roots go back to the New York Sour, an old-school cocktail that kicks up the classic Whiskey Sour formula (whiskey, lemon juice, and simple syrup) by adding a red wine float. Now this South End trattoria has lent its own twist—and address—to the drink with the inclusion of a few ingredients more in line with its Italian focus: Lambrusco and Bruto Americano.

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Beet It - The Food Lens

Beet It - The Food Lens

Theater District newcomer The Ghost Walks has earned a buzz for serving drinks with attention-grabbing presentations that can’t be easily replicated at home—with some exceptions. Beet It, a frothy vodka sour with a latte-art-worthy surface design, is one of them.

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Little Devil - The Food Lens

Little Devil - The Food Lens

Loco Taqueria & Oyster Bar offers no shortage of tequila drinks, but its Little Devil has been a standout staple since day one. Kaitlyn Fischer, bar manager at the Southie spot, describes it as a “perfect blend of spicy with a bit of sweet.”

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Virginia Distillery Co. Port Finished Virginia-Highland Whisky Review - Bevvy

Virginia Distillery Co. Port Finished Virginia-Highland Whisky Review - Bevvy

The Virginia Distillery Co. is nestled in the Blue Ridge Mountains—but its latest release recalls another kind of highland. The Port Cask Finished Virginia-Highland Whisky is made by matching their on-site distilled single malt (yet unreleased, but slated for 2019 or 2020) with a Scottish single malt. That unique marriage is then consummated in a port cask. The Port Cask Finished Whisky is the flagship offering from a trio of Virginia-Highland whiskeys, which also includes the Chardonnay Cask Finished and Cider Cask Finished expressions.

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