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The candy: Root
beer barrels
The cocktail: "Private Winters"
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Rootbeer simple syrup recipe:
1 quart sugar
½ quart water
½ cup Rootbeer barels (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The cocktail: "Private Winters"
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Rootbeer simple syrup recipe:
1 quart sugar
½ quart water
½ cup Rootbeer barels (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The candy:
Root beer barrels
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The candy:
Root beer barrels
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The candy:
Root beer barrels
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The candy:
Root beer barrels
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
The cocktail: "Private Winters"
Back in childhood trick or treating days, we knew that if anyone over age 70 opened the door we should be wary of two things: diabetic candy (ugh) and those heinous little root beer-flavored candies that were shaped like barrels. (Who the hell eats those, lady?) “You’d generally get them from older people who may be a little out of touch with what the kids like,” recalls bar manager Sam Gabrielli. But he and bartender Adam Hochman have managed to whip up a tasty concoction – now on Russell’s House Tavern’s cocktail menu – that is reminiscent of the candy. And it reminds us how we like our root beer: in liquid form, like Mother Nature – or at least, a bartender – intended.
Recipe:
2 oz Privateer Amber Rum
½ oz Nux Alpina
¾ oz sassafras simple syrup (recipe follows)
¾ oz lime juice
1 dash Fee Brothers Whiskey Bitters
Combine ingredients with ice in a shaker. Shake and then strain into a snifter.
Sassafras simple syrup recipe:
1 quart sugar
½ quart water
½ cup sassafras bark (available at Cristina’s in Inman Square or Cambridge Naturals in Porter Square)
Put ingredients in a saucepan and bring to a boil. Let cool, then strain and refrigerate. Will keep refrigerated for up to a month. - See more at: http://cocktailsandjoints.com/cities/boston/boston-bartenders-share-candy-inspired-cocktails.php#sthash.L8QPTeXp.dpuf
