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The Road Less Traveled: Examining the lure of the obscure

by Thor Iverson | April 07, 2008
AMONG A certain cadre of music fans, near-anonymity is a virtue. The tinier the fan base and the more micro-specific the genre, the better. A trio of yaks playing klezmer standards on didgeridoo? Sure, great - until they take their act on the road, that...

Off the Beantown Path: A tale of four suburbs

by Sara Faith Alterman | April 07, 2008
SOMETIMES I forget that there's life outside of Boston and its surrounding urban communities. But recently I was reminded that I have cultural tunnel vision. I'd found myself in the suburbs (gasp!) after dark, craving a cocktail and a decent meal...

Twist: Chai one on

by Heather Bouzan | April 07, 2008
THE CHAI latte has to be one of the most comforting liquids ever to pass our lips. A few sips and the tension of our workday, the absurdity of our personal life, and our crazy social schedule all seem to fade to white noise. Then augment the drink with...

Primavera Verde: Sauvignons put a spring in your sip

by Thor Iverson | March 10, 2008
IT'S NOT easy being green." So sang a triangle-mouthed frog puppet, once. Of course, at the time he had a hand jammed up his ... well, anyway, I'm not sure his plight applies to us. Still, mention "green" in the context of wine...

Going Green: You don’t have to drink colored beer to celebrate St. Patrick’s Day

by Sara Faith Alterman | March 10, 2008
TOP O' the morning to you! Or, top o' the evening. Or, top o' the aftern - all right, you know what? You get the point. St. Patrick's Day is upon us, and if you're like every other person who lives in Greater Boston, you're probably...

Shaken or Stirred: Either way, Lillet is worthy of your cocktail

by Sara Faith Alterman | February 25, 2008
SOME OF THE most sophisticated cocktails in town are getting a flirty French twist. Lillet Blanc, an aperitif that was created in France in the late 19th century, is no longer content to sit on its own on the rocks, a lone orange twist marinating in its...

Honey, I made a cocktail: Sweeten up your sipping

by Sara Faith Alterman | February 06, 2008
NEVER UNDERESTIMATE the seductive power of a sly little lick of the lips. And why not give that serpentine tongue of yours some extra motivation this month by sipping on drinks that are sweetened - and sexified - with honey? Warmly luscious and as complex...

Bumbling into Bubbly: A sparkling feet of imagination

by Thor Iverson | February 06, 2008
"OH, I CAN'T. It goes right to my head!" And with this phrase, a thousand eager hands (attached to lusting hearts) reach forth, offering yet another glass of sparkling wine to their dates. But is it true? Does sparkling wine really accelerate...

Twist: Have a Ball

by Heather Bouzan | February 06, 2008
THE FIRST thing we thought to ourselves when we heard about Adam's Balls (www.adamsballs.com) was, classy name. But although our beer pong (or, excuse us, beirut) glory days are probably behind us, we can't help but giggle over the perfection...

Popular Science: Molecular mixology takes center stage at STIX

by Sara Faith Alterman | January 28, 2008
YOUR SEVENTH-GRADE chemistry class is probably the last thing on your mind when you head out the door on a Friday night. After all, who bellies up to a bar thinking, "I'm parched! Liquid nitrogen sounds fabulous right now!"? You may change...

Get Well Soon: Maybe you can with one of these cocktails

by Sara Faith Alterman | January 08, 2008
IT'S INEVITABLE this time of year - freezing winds bluster, slush carpets the sidewalk, and snow dusts your shoulders each morning on your way to work. Someday in the very near future, you're going to get sick. And when you do, you'll probably...

Twist: Coming soon to a bar near you

by Heather Bouzan | January 08, 2008
NEW YEAR, new cocktail. We're looking ahead, dying to discover what we'll be sipping in 2008. We went to Kevin Murphy, bar manager at Excelsior (272 Boylston Street, Boston, 617.426.7878), for answers. Make-your-own mixers : "One of the best...

'Tis the Seasoning: Spices are turning up in cocktails all over town

by Sara Faith Alterman | December 12, 2007
PARSLEY, SAGE, rosemary, and ... chipotle? Spices from all over the globe are popping up in local cocktails, and we couldn't be happier. Herbs and spices add depth to your favorite dishes, so it makes sense that adding a pinch or a dash to your drink...

Double Trouble: Two wines are better than one

by Thor Iverson | December 12, 2007
LIKE SOME sort of tipsy Noah's Ark, the world of wine comes in pairs. Or maybe that means it's like socks. Or pants. You'll pardon me if I struggle with this whole simile thing; I'm a metaphor man, myself. Anyway: the point is that there...

Pucker Up: Celebrate the season with cranberry cocktails

by Sara Faith Alterman | November 30, 2007
AS MOST native New Englanders will tell you, the cranberry is a funny little fruit that's dear to our hearts. Southeastern Massachusetts is crammed with thousands of acres of cranberry bogs - crimson wetlands swimming with crisp, tart berries. Autumn...