We scoured the city searching for Boston's most vibrantly hued summertime libations. Here's a sampling of 16 of our favorite colorful tipples complete with recipes for you to enjoy at home. (Be sure to let us know if we left out any of your particular favorites, as we're always happy to try more.) Then, if your liver can handle it, check out the offerings back at the mother ship (New York Mag rounded up 107 potent potables), plus kaleidoscopic quaffs in Chicago, Los Angeles, Philadelphia, and San Francisco.
Spring in the Afternoon
370 Commonwealth Ave.; 617-536-7200
Smolder a piece of dried loomi; overturn rocks glass to trap smoke. With ice, shake together 2 oz. fava bean leaf-infused Brugal white rum, 1/2 oz. lemon juice, 1/2 oz. sparkling wine, and two dashes grapefruit bitters. Add a large ice cube and strain into a rocks glass.
406 Stuart St.; 617-399-0015
In a shaker, combine 1 1/2 oz. SKYY Citron, 3 oz. strawberry or rhubarb lemonade, 1/4 oz. Luxardo Maraschino liqueur, and 2 dashes Peychaud’s Bitters. Strain into a martini glass and garnish with a lemon twist.
348 Congress St.; 617-695-1806
In a shaker, combine 2 oz. apple brandy, 1/2 oz. fresh lemon juice, 1/2 oz. grenadine, and 1 dash Peychaud’s Bitters. Shake with ice and strain into a chilled cocktail glass.
1205 Chestnut St., Newton; 617-527-2550
In a shaker, combine 1 oz. ice and 1 oz. Cazadores tequila. Squeeze in 1/2 of a lime and a splash of simple syrup. Shake and strain into tall skinny glass filled with shaved ice. Drizzle in crème de cassis. Garnish with a straw and an umbrella.
The Jack and Arnie
44 Brattle St.; 617-868-2255
Combine one glassful and steep with fresh mint. Add 1 tablespoon sugar and combine with one glassful lemonade, equal portions to the tea. Add 1 3/4 Jack Daniel’s, add ice and a lemon wheel garnish.
Summer Winter Sangria
1 Mall Rd., Burlington; 781-221-6643
Thinly slice 1/2 lemon, 1/2 lime, 1 orange, 1 nectarine, and 1 green apple. Warm white wine of your choice with lavender, apple mint, pineapple mint, grapefruit mint, and pineapple sage to release the oils. In a pitcher, add fruit and allow to steep for at least 24 hours. Mix with 3 oz. Applejack apple brandy and 2 oz. Pearl plum vodka. Garnish with lemon, lime, and an orange slice.
Island Creek Oyster Bar
500 Commonwealth Ave.; 617-532-5300
In a highball, mount 1 oz. demerara syrup (recipe follows), 1 oz. lime juice, and 1 dash Angostura bitters and dry shake. Fill with crushed ice. Top with ginger beer and garnish with a layer of Peychaud’s Bitters and a mint sprig.
DEMERARA SYRUP: Combine 2 parts demerara sugar to 1 part water in a saucepan over medium heat. Stir until sugar is completely dissolved.
Ole Mexican Grill
11 Springfield St.; 617-492-4495
In a cocktail shaker with plenty of ice, combine 1 oz. freshly squeezed lime juice, 1 oz. freshly squeezed lemon juice, 2 oz. freshly squeezed grapefruit juice, 2 oz. blanco tequila, and 1 oz. agave nectar. Shake vigorously and strain into a salted rimmed glass, filled with fresh ice. Top with sparkling wine or champagne; garnish with lemon zest.
1 Court St.; 617-979-8200
Cut one lemon into quarters. Muddle lemon disk and a handful of mint. Add 1/2 oz. simple syrup, 1/2 oz. lemon juice, and 2 oz. yellow chartreuse. Dry shake with a mixing glass. Pour through strainer into an empty rocks glass. Fill with crushed ice. Garnish with a mint sprig.
Agua Chile Martini
222 Berkeley St.; 617-351-0400
Combine 3 1/2 gin, 1 1/2 oz. peeled and juiced English cucumbers and strain through a fine mesh strainer. Add 2 oz. green jalapeno hot sauce (recipe follows) and tablespoon sea salt.
GREEN JALAPEÑO HOT SAUCE: In a blender, combine two split and seeded green jalapeños, 2 cups of sugar, 1 qt. distilled vinegar, 2 tablespoons kosher salt, 1 teaspoon citric acid. Blitz until smooth, then pass through a fine mesh strainer. Whisk 3 tablespoons Xanthum gum until desired thickness.
Green Tea Margarita
55 Huntington Ave.; 617-536-0770
In a shaker, combine 1 1/2 oz. Patron Reposado tequila, 1/2 oz. Zen Green Tea liqueur, 1/2 oz. sour mix, 1/5 oz. triple sec, and 1/10 oz. Rose’s lime. Shake over ice, strain, and serve straight up in a martini glass.
The Regal Beagle
308 Harvard St.; 617-739-5151
In a pint glass, combine 1 1/2 oz. Pierre Ferrand cognac, 3/4 Mathilda XO orange liqueur, 3/4 fresh lemon juice, and 1 dash Angostura bitters. Shake for 10 seconds and strain into a chilled martini glass. Use raw sugar to garnish the rim.
Basil Grapefruit Granita
40 Edwin H. Land Blvd; 617-497-4200
In a bowl, combine 1 oz. aperol, 2 oz. fresh squeezed grapefruit juice, 1/2 oz. watermelon infused simple syrup, and 2 torn basil leaves. Freeze on a sheet tray. Remove from freezer, toss with a fork, and serve in a frosty glass with basil garnish.
745 Boylston St.; 617-274-1741
In a shaker, combine 1 oz. Absolut Acai, 1 oz. raspberry sauce, 2 oz. white chocolate liqueur, and 1 oz. Chambord. Shake with ice and strain into a martini glass.
149 P St.; 617-269-0900
Fill a copper mug with shaved ice and 1 1/2 oz. vodka. Squeeze in 1/2 of a lime and top with a splash of ginger beer. Garnish with the squeezed half of the lime.
528 Commonwealth Ave.; 617-532-9100
In a shaker, combine 2 oz. blueberry gin, 3/4 oz. cardamom syrup, and 1/2 oz. lemon juice. Shake and strain into a martini glass, no garnish.
Most Viewed Stories
Starbucks Will Unveil Its Chestnut Praline Latte Next Month
Watch As Experts Rave About ‘Organic Food’ That’s Really Just McDonald’s
Prune at 15: Talking to Gabrielle Hamilton About Her Long-Running, Sardine-Flavored Solo Act
Swiss Company Has No Idea Why It Released Hitler-Themed Coffee Creamer
Burrata Everywhere: 24 Places to Eat Everyone’s Favorite Menu Item
What to Eat at Vic’s, the Five Points Team’s Fresh New RestaurantAll openings »
The Marrow Will Close Tomorrow NightAll closings »
Search by name
Or, search by
Stories Elsewhere You Might Like
Deep-Fried Candy Corn?!
Make This Delicious Muddled Cocktail While Jack Daniel’s Rested Rye is Still Available
Indian Kitchen Essentials: Everything you need to master Indian cooking
powered by PubExchange
Latest News on Grub StreetCulinary Superstars Christian Puglisi and Chad Robertson to Cook Dinner at Rose Bakery Next Month
Denmark's hottest chef and America's reigning celebrity baker are joining forces for one night only inside Dover Street Market.New Restaurateur Is Positive He Owns the Diner From Famed Nighthawks Painting
The real question is where are Marilyn Monroe, James Dean, and Elvis?52 Gorgeous Photos From Chef Alain Passard’s Truly Excellent Twitter Feed
He exclusively posts food porn.Swiss Company Has No Idea Why It Released Hitler-Themed Coffee Creamer
They also had Mussolini ones in hazelnut.Street Food All-Stars Join Forces for New Harlem Market
It all starts this Sunday, and there will also be beer.Prune at 15: Talking to Gabrielle Hamilton About Her Long-Running, Sardine-Flavored Solo Act
A staff dinner with the celebrity chef who hates celebrity.The Most Patriotic Thief Ever Stole a Big Rig Full of High Life
44,000 pounds of the Champagne of Beer is enough to power a large party in a small country.What to Eat at Vic’s, the Five Points Team’s Fresh New Restaurant
It opens tonight.A New Study Confirms We’re Entering a ‘Golden Age’ of Bourbon
It expects investments totaling $800 million over the next five years.Watch As Experts Rave About ‘Organic Food’ That’s Really Just McDonald’s
Pranksters strike again!
The impostors even have a bright blue sign that reads, "I'm gonna make you a pizza you can't refuse."Introducing Sea Change, the ‘Uni of Cheese’
You can get it tomorrow at Saxelby Cheesemongers.Lucasfilm Is Not a Fan of Empire Brewing’s ‘Strikes Bock’ Beer
The resemblance is too strong in this one, it tells the U.S. patent office.Starbucks Will Unveil Its Chestnut Praline Latte Next Month
It's the first new holiday drink in five years.Grindhaus Hits the Reset Button With a Brand-New Chef and Steak for 2
The Red Hook restaurant has put a giant sirloin on the menu. It costs $50 and feeds at least two people.See Eric Ripert’s Veggie Take on Peruvian Anticucho
Served at his new casual outpost, Aldo Sohm Wine Bar.Here Are the 2015 Michelin Stars for San Francisco; Benu and Saison Both Get Major Upgrades
Chefs Corey Lee and Joshua Skenes join the three-star club.Restaurant Posts Somber ‘Obituary’ After Upstairs Neighbor Kills the Business
"Cause of death: The HMO owner who did not fix a leak."McDonald’s Figures Out That People Sort of Hate Going to McDonald’s
The megachain's profits take a dive while Chipotle just keeps on killing it.A Man Claims His Golden Corral Chili Contained a Snaggletoothed Rat Head
"I was like, 'Maybe, you know, sometimes you get a hard bean inside.'"
It's the new bacon.Cappuccino Chips Are, Thankfully, No Longer Happening
Wasabi Ginger has won Lay's "Do Us a Flavor" contest in an apparent landslide, and no one is demanding a recall.L.A.’s Top Round Roast Beef Plans to Open in NYC, and Everywhere Else
Bring on the Beef on Wecks, Provel-topped steak sandwiches, and gravy-topped dirty fries.World Decides Deep-Fried Candy Corn Is One Step Too Far
"Those four words in THAT order? NAW."Above the Fray: How Restaurants Become Impervious to Criticism
To be above a certain threshold is to enter a kind of realm of immortality and myth, immune to the random quibbles of everyday life.Here’s an Entire Japanese New Year’s Feast That Comes in a Pokemon Ball
Choose this Poké Ball and get 26 traditional osechi dishes for $136.Brave Chili’s Cook Vows to Capitalize on Shirtless Viral Photo Shoot That Got Him Fired
"Trust and believe I'm capitalizing."First Look at Empellon al Pastor, Now Open in the East Village
Alex Stupak has flung open the doors of his much-anticipated bar-tortilleria in the East Village.Eataly’s Wine Shop Makes a Triumphant Return
The celebration includes free glasses of sparkling wine tonight.The Race to Create America’s Premier Carbonated Cold Brew
The Austin-based company Coffer has already attracted attention from coffee industry heavyweights.
The company told angry parents nothing about it "condoned hazing, supported hazing, or even inferred hazing."Yotam Ottolenghi on Instant Ramen, Plenty More, and His Secret Candy Stash
"People are becoming quite precious about what they eat."New York Taste Returns Next Month
Our annual culinary extravaganza happens November 10 with more than 40 of New York's best chefs and restaurants.The 10 Best Lines From Jay Rayner’s Brutal Steakhouse Takedown
"The most unintentionally funny restaurant to open in London in a very long time."Danny Meyer’s Untitled at the Whitney Closed in Advance of Its Move Downtown
The Breuer building is closed, but the huckleberry pancakes will be back in May of 2015.The 12 Best Garlicky Dishes in New York Right Now
Now is not the time to worry about minty-fresh breath.A New Study Shows That Calorie Counts on Menus Don’t Do Much at All
"People don't really understand what it means to say a typical soda has 250 calories," says a researcher who thinks the number-board system of listing calorie counts is not effective.New York Attorney General Sues Papa John's Franchisee for Labor Violations
A franchisee with four Manhattan locations not only allegedly cheated its employees out of hourly wages, it forced them to pay for their own bicycles, helmets, safety gear.Some Poor Waitress Had to Tell President Obama That His Credit Card Was Declined
"Turns out I guess I don't use it enough."Starbucks Gets One Step Closer to Having Your Drinks Ready the Moment You Arrive
It won't be long before the Starbucks app knows everything about you, but at least your drink will be hot when you get these.
Find out where to eat in Grub Street's weekly ranking of the city's most-buzzed-about restaurants.French Bakery Maman Sells NYC’s Most Impressive New Chocolate-Chip Cookie
It's made by a Michelin-starred chef.Garrett Oliver to David Chang: Shut Up About Crappy Beer Already
"Dear Dave, I'm a little worried about you."Kate Mara Grabs Coffee at La Colombe; Mindy Kaling and Malcolm Gladwell Party at the Standard
This week's Celebrity Settings.Jamie Oliver Faces Backlash After Hiring a Convicted Rapist
The celebrity chef's team defends their decision, saying that David Mason served his time and deserves a shot at rehabilitating his life.Introducing Delancey & Co, London’s First Lower East SideThemed Takeout Shop
It may be British, but there is lox on the bagels.Chef Sean Brock Eats Bologna in Nashville and Blood Sausage in New York
"I got my regular order: meatloaf with Creole sauce, mashed potatoes, green beans, fried green tomatoes, white beans, corn pudding, and sweet tea."A Lot of People Were Outraged by Michael Ruhlman’s Response to a ‘Shrill’ Times Essay
"I like girls in kitchen a lot: it does bring that testosterone level down a little bit, it makes it not so aggressive," a British chef said recently.Pharrell Williams’s Ubiquity Now Extends to Fancy French Macarons
He and Ladurée have made peanut-butter and cola macarons.Eating Vegan Ice Cream With Jason Schwartzman and Director Alex Ross Perry
"It's hard for me to relate to people who don't have a huge sweet tooth."