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This is my friend Pooh’s favorite drink (well, actually he likes whatever drink is currently in his glass best, but no quibbling). From the fun and mostly accurate book Boozehound.

This is a classic gin fizz derivative with some fun features. Get your ingredients together before you make this one. It takes confectioner’s sugar and an egg white. (The egg you use must be ultra fresh, laid the day of mixing.)

Boris Karloff
0.75 oz gin (we recommend Sipsmith for this drink)
0.75 oz St-Germain Eiderflower liqueur
1 oz lime juice
1 T confectionner’s sugar (10X)
1 egg white (FRESH)
club soda to top
lime zest (small pieces)
fresh ground pepper
Combine gin, st-germain, lime, sugar. shake well. add egg white and shake to foam (20+ seconds). strain into glass with ice. add soda to top. sprinkle lime zest and pepper on top.

It’s like coming home—with a telescope.

Telescope in 621

Telescope in 621

GM Joe Capalbo is known for reaching across the country to make a guest feel special. It’s much easier when you’re in his domain! Boston is Joe’s domain. We were greeted with the special makings of a Shift Ender (as recently featured on Glassaholic). See, at least somebody reads this blog!

Cocktail-related amenities? We approve. Heartily. Lets make this a trend.

The Shift Ender before construction.

The Shift Ender before construction.

The Shift Ender post construction

The Shift Ender post construction

So we start with a Shift Ender and lots of delicious snacks. That should tide us over before we hit Sportello and drink and a late evening of fun and games. Hopefully, no phones will be sacrificed.

Snacks include this gorgeous charcuterie plate.

Snacks include this gorgeous charcuterie plate.

Anyway, thanks Joe. You rock.

Amongst all of the goodies was a note from GM Bill McKinney who runs not only the Bambara downstairs but also the shiny new Highball Lounge where barman Shaher Misif presides. A visit is on the docket for Wednesday (after dinner at Journeyman, no wait, strike that, dinner is slated for EVOO).

621 is a very nice executive class room at the Hotel Marlowe. The key to this room category is the glass shower cube. That’s what we do all this for!

621 has a glass shower.

621 has a glass shower.

Once again, I am utterly unlikely to get into the gigantic tub thing. What is it with these huge tubs and underuse?

Bedroom portion of 621.

Bedroom portion of 621.

Living room portion of 621.

Living room portion of 621.

And the best news? I get to spend two nights in Boston this time.

This just in from our excursion to drink, here is the inestimable Ezra Star wearing google glass. Sportello was great and so was drink. John Gertsen runs a tight and highly entertaining ship.

Ezra wears glass.

Ezra wears glass.

Ezra does her thing.

Ezra does her thing.

Somehow we managed to rally for a second evening out. Started with an OK dinner at EVOO, the highlight of which was some Slovakian stew made by a talented student chef. The bar at EVOO tried to make a good drink they call the Bleeding Heart:
3 oz grapefruit juice
2.5 oz Tequila
1 oz orange liqueur (use something not too sweet)
splash of lemon
dash of salt
Shake, serve over crushed ice, float a teaspoon of grenadine, throw in a luxardo cherry

The only problem with EVOO’s version was fake grenadine and a red dye number 5 fake cherry (plus middle quality booze). This drink has enough promise to do it properly at home.

After dinner it was off to the Highball Lounge where barman Shaher Misif presides. Shaher is a dangerous man. I repeat, Shaher is a dangerous man.

Shaher Misif is a dangerous man.

Shaher Misif is a dangerous man.

We were joined by a flamboyantly gay mexican architect who really would not keep himself to himself as well as the good man Robert Gonzales, brand Ambassador from Zacapa rum. Robert was super fun. He caused this flaming cocktail to appear.

Things became fuzzy. Liberals were served (with house amaro consisting of 26 ingredients). Alcohol rained from the sky? I believe we even got into the Pappy 23, which escalated the bill nicely into the stratosphere. Oh well, you pay what you get for (or something like that).

Eventually even the bar ceased to act as a barrier. This is Roberto on the wrong side of the bar.

Shaher is a dangerous man.  But we think he's fun anyway.

Shaher is a dangerous man. But we think he’s fun anyway.

The Highball Lounge is a great place to drink. Shaher Misif is a dangerous man. Bring your bag of bitcoins. But watch out, Shaher Misif is a dangerous man.

Five showerheads and a tip of the shaker to the Hotel Marlowe.

Glassaholic: Shift Ender

March 21, 2014

Here’s a great drink invented at Annbelle’s Bar and Bistro in San Francisco by barman Scott Campbell. We came across this one in our noplasticshowers travels. Every year during the RSA Computer Security Conference, we have one or seven of these.

This drink is complex but really good, and takes some ingredients that may be a bit hard to gather up.

Shift Ender
1.5 oz Malt whiskey (irish)
.5 oz Canton
3 dashes of orange bitters
stir in a Collins glass with ice. top with 1.5 oz ginger beer.
float with .5 oz Fernet Branca on top
top the drink with two cherries on a skewer and a generous slice of lemon peel expressed and dropped in

See a picture of Annabelle’s version in a previous posting.

Glassaholic: Margarita

February 24, 2014

Turns out that Saturday was National Margarita Day. Who knew? So we were compelled to adjust the Swiss fondue plans to include some homemade margaritas. Thanks Jacques.

This is a very easy drink to make, but it requires some magical wizardry nonetheless. The ratio MUST be 2:2:4 (and you can’t divide by 2). If you squeeze out all of your limes as a constraint, make sure that counts as 2 and not one! If it only adds up to 1, you have to go back to the store and get more limes.

Never make a margarita with glow in the dark green stuff from Food Dog or triplesec.

Maragarita
2 measures of fresh lime juice
2 measures of cointreau
4 measures of tequila
Stir or very light shake. Serve in a glass rimmed with flake salt.

Glassaholic: Lion’s Tail

January 21, 2014

Here’s a glass’ed version of a Lion’s Tale. This drink is very nice on a cold day, but you have to like allspice to appreciate it. Since it snowed 6 inches so far today and is still snowing, a Lion’s Tail is just what the doctor ordered.

Lion’s Tail
2 oz bourbon (cask strength)
.75 oz allspice dram
.5 oz lime
teaspoon of simple syrup
2 dashes Angostura bitters
shake. strain. serve up in a cocktail glass.

This is the first in a series of first person cocktail mixing videos we’ll post from time to time using google glass at coalstovesink bar. Why? Because we’re geeks, that’s why. We’ll start with a Jack Rose since a fresh shipment of Laird’s Applejack and 7yr old apple brandy arrived today from Schneider’s of DC.

The Jack Rose is a very easy to drink cocktail from the old school. A bit on the sweet side for our noplasticshowers tastes, but a favorite at the bar in any case.

Jack Rose
1.5 oz Applejack (get some Laird’s if you can)
juice from 1/2 lime
2 generous dashes of fresh grenadine
shake. strain. garnish with lime wedge.