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.
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