One of many things I learned as a result of stepping into Boston Shaker, Davis Square. First of all, bitters. Bitters are the joy and the flavor code to grasp for a truly remarkable cocktail experience.
Ginger beer. You either love it, hate it or like really really really really love it! I am that third category, which I hope is why I went way overboard and spent $16 on this highly recommended brand, Blenheim, from South Carolina. I’m sure it costs far less in it’s native land. But, if you’re a yankee and you want some spice, what are you gonna do? Oh. I just answered that. A true yankee would make her own. Sorry Dad.
And here’s the book that revealed to me why we might shake a cocktail vs. why we might stir. Home Bar Basics, By Dave Stolte. Appreciate this guide. It’s concise, informative, useful and rewarding. Dave Stolte, had an outstanding Manhattan last night. At this rate I’m headed for drinking at home on a fairly exclusive basis (unless it’s wine).
Barker and Mills cocktail cherries. Vanilla and bourbon. It’s dessert.
Lady in the shop, along with a familiar customer, made sure I understood to not only enjoy the cherries, but to use every last drop of the juice!
Now I just need to find a fun crowd, happy to sparsely sip. Most of us seem to know the glutinous glug. I’m a glutton. In this exact moment, I vow to explore the sip.
2 thoughts on “Shaking, it’s cooler than a stir”
Ooh, I need to try making bourbon and vanilla cherries! Sounds amazing!
Great packaging – definitely sold!