RadioBDC Logo
I Wanna Get Better | Bleachers Listen Live
 
 
< Back to front page Text size +

Lineage

Posted by Josh Childs  August 17, 2012 03:25 PM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

In Brookline, at Lineage, I am not surprised to find great seafood courtesy of chef/owner Jeremy Sewell (also Executive Chef and co-owner of ICOB and Executive Chef of Eastern Standard) and Chef du Cuisine Rich Morin. Nor am I surprised to discover a wonderful, professional staff and wine program led by Amy Audette.

The added bonus?
Great cocktails thanks to Brendan Pratt, mentored by Ryan Lotz (now at Hawthorne) who revamped the program over a year ago. Brendan is continuing to run with it. I asked for his favorite drink of the moment and he reached back to a friendly cocktail competition with Ryan.

Brendan filled me in on some details:

“Amy said she wanted a cocktail and we both had to make her one that was completely new and original. I don't remember who won, but I do remember that we were all pleasantly surprised with how mine came out, given the seemingly random batch of ingredients I threw together. Honestly, I came up with that early version of the drink because we had a bottle of Plymouth Sloe Gin behind the bar that we hardly ever touched, so I decided the give it a try. The second ingredient I knew I wanted in the cocktail was Campari, which is one of my favorites. The rest of the ingredients I threw in to up the alcohol and smooth everything out.”

Necessity and love of a good Negroni are, clearly, the mother of invention.

Red Sea
1.5 ounces Beefeater Gin
0.75 ounce Campari
0.5 ounce Plymouth Sloe Gin
Barspoon Royal Combier
2 Dashes of Regan's Orange Bitters
Grapefruit twist

Red Sea.jpg

Stir ingredients with ice and strain into a chilled rocks glass. Squeeze all of the oil out of a large grapefruit twist, rub the used twist around the rim of the glass, and discard the twist.

Brendan gives Ryan a lot of credit for this drink, loving his addition of the grapefruit peel instead of orange giving it an extra “pop." Brendan had the nickname “Moses” from both staff and regulars, so it only made sense for Ryan to name the drink appropriately.

Next time you're in Brookline looking for a bite and drink, don't be surprised- you now know where to go.

This blog is not written or edited by Boston.com or the Boston Globe.
The author is solely responsible for the content.

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

 

More community voices

Child in Mind

Corner Kicks

Dirty Old Boston

Mortal Matters

On Deck

TEDx Beacon Street

archives