A cordial license is a funny thing in Boston, it seems there is no clear definition of what it is. Except a grey area. From what I can tell it means you're allowed to sell any liqueur with 2.5% sugar by weight along with beer and wine. In the early 90s this came about at the request of North End restauranteurs who wanted to offer their customers an after dinner Sambucca or Amaro. Anyway, apparently this can include a lot, including Pisco, Grappa, flavored vodkas, flavored bourbons and even Green Chartreusse which clocks in at a whopping 110 proof- or 55% alcohol. I'm not really sure what's going on here.

What all this does mean, however, is that at a great place like the Salty Pig in Boston's Back Bay/South End, Erin Murtagh and team have to get creative with drinks, which they do. I was in the other evening, and had The Greener Side, featuring Lillet, Galliano, Cucumber, Basil, lemon and Erin's celery bitters. Refreshing and delicious, basil mirroring the anise in Gallliano, sweet citrus from Lillet, a well balanced (dare I say) liquid salad for grown-ups? Now just pass me some more of that charcuterie and cheese, I'm not worried about licenses and regulations any more.

Sam's on the waterfront epitomizes everything I love about going out. Esti, Drew and Jon Parsons are the consummate hosts and restaurant professionals always putting friendly, professional customer service first (little things like they offer spare sunglasses if you forget yours). The menu shows a tight, well thought out wine list with great beers and above all a terrific menu. Chef Asia Mei may be Boston's hidden best chef- dinner there the other night was extraordinary- beet terrine, salad of boar bresaola and haricot vert, cod over snap peas- you've simply got to try her food.

Jon's cocktails are equally refined and can be enjoyed on maybe the best patio around, over looking the water and downtown Boston. We tried The Red Wedding (which for you Game of Thrones fans was "formerly called spoiler alert") with blanco Tequila, grapefruit liqueur, sparkling wine, lime juice and hibiscus syrup. It strikes a perfect balance between bitter and bright citrus, floral sweetness and bracing clean young Tequila. Next up, the Clyde, features Pisco and elderflower, lemon, blood orange juice and grapefruit bitters. I like the theme here- a clean spirit with bittersweet floral and citrus, just delicious.

The hits keep coming with new Summer drinks in the works; I'm telling you, there is no time like the present to visit Sam's.

Following up a few posts ago, Eastern Standard has unintentionally upped my ante on Rosè and cocktails. Their Marco Polo features house-made rhubarb vermouth (email me for the recipe if you are adventurous enough to try on your own), sparkling rosè and Aperol. Sipping this is even more fun than playing "Marco Polo" in the water as a kid- all things I love together, the vermouth works with the rhubarb and strawberry in the Aperol, rounded out by cherry, more strawberry and acid in the wine. Yes, please- join me on the ES patio sooner than later, it's like a dip in the pool.

This post is going a little off-road, I'm not even going to really talk about cocktails. Instead? Service, service, service. I've always preached that mantra, and thought I was pretty good at putting the customer first. Until Wednesday evening.

After the Boston Bites Back event at Fenway, I stopped into Eastern Standard. Consider this analogy- I'm running a very good race on the track of "service," but the staff at ES has already finished, showered and talked to their adoring fans.

I walked into a packed house, ever graciously greeted by GM Andrew Holden, who took time to catch up even though he had 20 things to do. Next, I turned around, Naomi Levy had come around the bar to greet me with a hug while adeptly not leaving any customers lacking. Bar guru Kevin Martin, after I showed him a photo of the event at Fenway on my phone, had discreetly noticed I only had 20% charge left - "may I plug your phone in for you?" He's like a Ninja. Amber Schumaker, handled a large group of us with aplomb while also working the service bar, which means she was also handling most of the drinks going to the dining room. The point is, although the cocktails are as good as anywhere (if not arguably the best), the food and wine exceptional, they take care of their guests first and foremost, and have been doing so at a very high level for years.

When I grow up I want to be as good as this crew, except that doesn't really work, they're all at least 15 years younger than me.

Harvard Square may have always had crowds and packed bars and restaurants, but a venue like The Sinclair is helping bring the area to a whole new level. Music, a beautiful modern space, patio, great drinks and food? Check, check, check and check.
I picked the following off of Dave Werthman's cocktail menu:

Quality of Life: Wire Works Gin, Bitterman's Amere Nouvelle (their version of Amer Picon), Dubonnet Rouge, Grapefruit, Orange Bitters.
Bittersweet and refreshing, rounded out by the wine-based Dubonnet, enjoy this on the patio on a warm afternoon.

As I left Tavern Road the other night I said to Louis Dibicarri that his spot is the kind of place I wish I'd opened up- but I'm not jealous, his team could not be more deserving. Led by the tandem of Chef Louis and brother GM Michael Dibicarri, both come with formidable backgrounds at Sel del la Terre and Eastern Standard. You'd think that would be enough, but add Ryan Mcgrale of No. 9 Park and Flatiron Lounge in New York to the mix and you've got the restaurant equivalent of the 2008 Celtics trifecta. Visually beautiful with a great open room highlighted on one side by the kitchen, the other, the bar. Built for success and fun.

I must confess that most of our drinking was a delicious bottle of Domaine Peyrassol rose, but we did start with cocktails. I had to get 'Straight to Hell,' not only because it's one of my favorite Clash songs, but features Scotch, Aperol, Amaro and lemon bitters- all things I like. Citrus (orange, lemon), rhubarb, spice and a little smokiness- an ideal aperitif! Nicole's 'Perfect Bamboo' was a perfect Manhattan without the whiskey, in its place, a cool twist- the nutty caramel of sherry. Judging by an already packed bar by 7:00, many people are also enjoying these libations.

Service and friendliness really sum up Tavern Road, exemplified by great bartender Andrea Novak who was pleased to make a terrific raspberry lemonade for my daughter Emily and checked to make sure she was enjoying it. Further, Mara Ratiu could not have been a more gracious server if we were visiting her own home. A terrific evening, I will be writing more about this crew again soon I'm sure. Oh, and one more thing, Louis has a guilty pleasure drink I've made him for years- but you will have to ask him what the acronym means.

Louis' POA by Louis Dibicarri
2 oz Maker's Mark Bourbon
.75 oz Lazzaroni Amaretto
Rocks, Luxardo Maraschino cherry