Some classics never go out of style and this rye whiskey, ginger and orange Buck is no exception. While its former title of first cocktail ever recorded has long been dismissed, the hold that rye whiskey, absinthe, Peychaud’s bitters and lemon peel has on our imagination has never waned. In New Orleans we never let the truth get in the way of a good story and our famed version of the Improved Whiskey Cocktail is no different. Our version uses barrel-rested gin for those who love the complexity of gin and the beautiful barrel notes of an aged spirit is this sparkling-topped Sour. Our house version is scented with anise, has a healthy dose of aromatized wines, and enough Navy Strength Gin that you won’t forget you’re drinking a cocktail. The Martini has devotees the world over and there are almost as many ways to make it as there are people that enjoy it. Old Fashioned, but doesn’t pack the same punch. This low-proof and elegant cocktail with a seductive blend of aromatized wines drinks like an France’s most well-known aperitif wine, Lillet, pairs perfectly with Peychaud’s bitters and charged water.Įverything old is new again and this drink first published in 1930’s seems as modern today as it did almost a hundred years ago. Our version is based on Cane & Table’s historical reproduction of the elusive Fassionola syrup and we thinkįrance’s influence on New Orleans can’t be understated and this low-proof Spritz exemplifies the relationship. There was, however, a time around World War II when the drink built its reputation with quality ingredients. One of the all time great Manhattan variations, Walter Bergeron’s Vieux Carré has achieved world-wide fame in recent years, but before that it was simply the delicious house drink of the Hotel Monteleone for more than 80 years.Īrguably the most infamous Tropical Fruit Sour in New Orleans (and maybe the world). This timeless blend of cognac, port and lemon has been pleasing palates for Charles Hotel was first published in 1862. The sophisticated nautical décor creates an ambiance of simple elegance that sets just the right mood for Valentine's Day.īay Pointe Waterfront Restaurant, 64 Washington Ct., Quincy, 61 baypointewaterfrontrestaurant.The house Punch of the famed St. Every seat in the dining room overlooks the water and adjacent marina. Nestled inside Bay Pointe Marina in Quincy, the restaurant, run by the Hynes Restaurant Group, is known for its fresh local seafood, steaks and chops. New South Shore restaurants: Bluefish River Tavern, Evviva Trattoria, Zserbó Bakery Bay Pointe Waterfront Restaurant Who hasn’t marked a milestone birthday, bridal shower or graduation at the Marina Bay restaurant? The space, which affords an amazing view of the Boston skyline, is beautiful and elegant but not fussy. Siros in Marina BayĪ fine-dining establishment, Siros has long been an old standby – it opened in 1993 – to celebrate a special occasion on the South Shore. The low lighting, contemporary décor, sophisticated-yet-accessible menu and scattering of gas fireplaces provide an atmosphere of intimacy that seems to be designed with couples in mind.Į2, 459 Plain St., Marshfield, 78 Doesn’t matter what you call it, Ember – old and new – has only gotten better with age. Let's eat, Ledgerland: Hingham's Tosca finds ways to stay fresh E2 in MarshfieldĬhef Charly Bournazos opened Ember in 2004 and later changed the name to E2. With its high ceilings, exposed wooden beams, brick walls and open-concept kitchen with wood-fired grill, Tosca is a big but intimate fine-dining establishment. Celebrate the holiday of hearts with prime cut steaks, swordfish, veal sirloin Parmigiano topped with Muenster cheese or a seared scallop dish and more than 250 bottles of wine. Cheers! Greg Derr/ The Patriot Ledger Tosca in Hingham The open-concept kitchen stands front and center in the main dining room at Tosca in Hingham.
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