Saturday, October 6, 2012

Cocktail Summit Kickoff: Liberty Libations

The City may have been shrouded in a heavy fog but that did not stop us from venturing out to Fort Point on Thursday night to help kick off the Cocktail Summit at the "Liberty Libations" event at the Boston Tea Party Museum.

With a very creative and well-executed Tea Party theme and set in the newly refurbished Museum, an outstanding, fun venue, we were welcomed by period costumed characters and enjoyed plenty of cocktails (all including tea as an ingredient) and snacks provided by Jasper White's Summer Shack.

Of course, we had to mug for the cameras with a few players who, much to their credit, never broke character as hard as we tried to get them to do so.

The event was organized and hosted (flawlessly I might add) by Catherine Stanton-Schiff of Brugal Rums.
A great mix of people in a great setting with lots of good food and drink and some fun things to do always works.

We enjoyed some excellent Corn Fritters and Lobster Salad Rolls with Ellie O'Keefe of Nestle Waters and Future Chefs and Susan Holaday of Food Service East.

One of our favorite drinks at the event was the Cointreau "Four Ships": 2 oz. Cointreau, .5 oz. lemon juice, 3/4 oz. honey syrup and 2 oz. mint green tea.  It went down easy but was not overly sweet.  This was the creation of Michael Rose of Jerry Remy Sports Bar and Grille.  Then, it was time to tour the ship.  It's amazing how small these vessels actually were.  The quarters, where sailors and/or passengers shared space with the cargo, were totally cramped, musty and cold.

Guests were then invited to dump cases of tea into the Harbor to experience their own stick-it-in-the-government's-face colonial moment.  Liberating indeed!

We also ran into well-known local writer Luke O'Neil, author of the book "Boston's Best Dive Bars".  In that pic I'm sipping my other favorite drink, The Brugal Extra Dry "Elevation Punch.":  1 liter Brugal Extra Dry Rum, 8 oz. Green Chartreuse, 1/2 cup fresh grapefruit juice, 1/2 cup fresh lime juice and .25 oz. grapefruit bitters.  It was steeped with 8 English Breakfast Tea Bags.  Very nice!  This drink was created by Joy Richard of the Franklin Restaurant Group.

In short, this was a great event and a very fun way to kick off the three days of seminars, sips and information in venues all over the City known as the Cocktail Summit.  Happy (responsible) drinking everyone!

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