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Not only is the Hotel Marlowe (in Cambridge, MA really) a beautiful property, it is a well-oiled hospitality machine. GM Joe Capalbo always treats NPS as a friend and colleague. One of the highlights of any Boston visit is catching up with Joe.

Hotel Marlowe

Hotel Marlowe

NPS visits do seem to coincide with visits by the owners of the hotel. That keeps Joe pretty busy. It also tends to occupy the presidential suite, but that’s OK because room 621 is fantastic all on its own.

621 Executive Suite

621 Executive Suite

621 Natural Light

621 Natural Light

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Outstanding

Outstanding

Check out this cool decanter.

Barrel aged Boulevardier

Barrel aged Boulevardier

The only minor detail left out was still water versus sparkling. But you know, all those blue bottles look the same! The oversight was easily remedied.

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621 has a fine bathroom situation. Glass showers!

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Dinner at Sportello was very nice. It’s always great to catch up with old friends. Afterwards, our plan was to sneak down to drink by the back stairs. Our plan failed when we were told we would have to stand around for 20 minutes before getting a seat. Things used to be much smoother between drink and sportello three years ago! Ezra was in London anyway.

Fortunately the manager at sportello detected our disappointment and ushered us right next door to Menton’s Gold Bar.

Cap’n Cook
.75 oz chamomile syrup (2:1)
.25 oz luxardo lemoncello
.5 oz salers
1.5 oz grappa
1 dash Dr. Adam Elmegirab’s spanish bitters
1 gram olive oil powder
Stir down. Serve over large cube. Spoon powder on cube.

Spectre
1 oz grappa
.25 ransom old tom gin
1.5 oz barolo chinato

The barrel aged Boulevardier that Patrick made was so good that we had to go down to Bambara and get another!

Dinner at Craigie on Main was spectacular as always. Whole roasted chicken, great wine, and superior cocktails makes Craigie a top destination.

A final nightcap or two at Journeyman backbar included house made milk punch and a Liberal made with real Amer Picon. Somebody has been to France!

All told this was a five showerhead visit to Boston hands down. Lets do it again!

An evening that started with a nice dinner at Kirkland Tap and Trotter (not to mention some very nice cocktails) ended with a nightcap at sister restaurant (big sister, that is) Craigie on Main.

Craigie on Main has a fantastic bar program.

Oysters with Caviar at Craigie on Main

Oysters with Caviar at Craigie on Main

One of the many fantastic cocktails on the menu is the Pepper in the Rye:
1.5 oz peppercorn infused overholt rye
.75 oz cardamaro
.5 oz house amer picon
.25 oz aperol
splash lemon
splash lime
dash grapefruit bitters

stir. strain into cocktail glass. flamed lemon (discard)

The House made Amer Picon is fairly close (a bit on the orange side kind of like Torani Amer made with Reagans number 6). Can’t wait to compare iterations of this cocktail with real Amer Picon.

Craigie on Main Amer Picon Knockoff

Craigie on Main Amer Picon Knockoff

Bartenders Rob Ficks and Eric Books were on duty.

Craigie on Main Bar

Craigie on Main Bar

Rob is working on an experimental beverage as yet untitled:
1.5 oz mizu shochu
.75 oz cocchi americano
.75 oz pickled nectarine
.25 oz verjus
1 dash grapefruit bitters

stir. strain up in champagne glass. garnish with a violet.