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December 27, 2013 1:40 pm
Henrietta’s has long been a staple of farm-to-table dining in Boston, so it’s no wonder the ethos has spread from kitchen to bar. Order a martini made with Vermont Gold Vodka, distilled from the sap of Vermont maples. The Green River Ambrosia’s Liquid Sunshine, a semi-dry mead made with honey from South Deerfield bees, is heavenly.
One Bennett St, Cambridge, MA; henriettastable.com
Beverage director Justin Ito-Adler has worked local ingredients into the drinks at this new arrival on the Boston culinary scene. After squash and pumpkins this autumn, he’s planning to introduce a hot cider with locally milled apples heated in a French press with dark rum and a spice bag.
11 Broad Canal Way, Cambridge, MA; commonwealthcambridge.com
In restaurant manager Jon Mendez’s Sweater Season cocktail, cranberries from Cape Cod do double duty: first, they’re puréed with oranges and turned into a sweet chutney that balances out the Bulleit rye. Whole berries macerated in a ginger syrup add a tart accent top off the cocktail.
540 Atlantic Avenue, Boston, MA; trade-boston.com
The laid-back atmosphere here belies a serious dedication to local sourcing of cocktails. The drinks can feature Berkshire Bourbon, a whiskey made from corn that grows just down the road from Berkshire Mountain Distillers in Great Barrington. The Cape Cod Fizz 9 uses vodka from Nantucket’s Triple Eight Distillery that’s infused with cranberries grown on the island.
2 West St, Boston, MA; backdeckboston.com
Craigie on Main
The Becherovka-based Through the Woods features sparkling wine, spiced apples from Verrill Farm, a stone’s throw away in Concord, and Grade B maple syrup from Vermont. Beverage director Jared Sadoian also plans to start experimenting with local Meyer lemons, a less acidic variety of the fruit.
853 Main Street, Cambridge, MA; craigieonmain.com
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