Drink: Barbara Lynch's new bar
Yes, it's called Drink, and the name sums up its raison d'etre. This first installment of chef Barbara Lynch's Fort Point project is almost ready to go. (Casual and upscale dining concepts will also open in the coming months.) Lynch and bar maestro John Gertsen say they're shooting for Sept. 15 to get in and mix their first cocktails; the actual opening date is TBD but should come shortly thereafter. Drink is located at 348 Congress St.
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Gertsen promises "rock star" bartenders -- no surprise, given the excellent mixology at No. 9 Park. "One of my focuses is looking into history," he says, so expect obscure cocktails from eras past to get new life here. The glassware and other bar paraphernalia is vintage, found at flea markets.
The stuff that will go in the glasses has also been carefully sourced. "If you were at my house at a cocktail party, you wouldn't have a list," Lynch says. "I like a good gin and tonic, so bartenders might talk to me about different gins they've chosen. There are some really cool moonshines. I hope it's just like one cocktail party."
Food at Drink will match the cocktail party vibe. There will be a short menu of canapes that will change every three months or so: "Eight items," says Lynch. "It isn't about the food. It's about having a little thing to nosh on while having a great cocktail. I thought of all the bars I used to go to before I had a child -- going into a bar and having, back then, gin and tonics or scotch on the rocks, a cigarette, and cheese puffs. Now it will be minus the cigarette, but you might have some cheese puffs, chips, or dips that we'll make."
She describes the food as "my take on the 1950s but modern and molecular, from foie gras lollipops to salt beignets that go great with martinis."
The "molecular" part won't be a focus, however. Gertsen points out that ice melting into a drink and fire cooking food could be considered molecular gastronomy. "This is not Alinea or El Bulli," he says. "This is Barbara's bar." (There might, however, be a re-creation of one of the world's great foodstuffs: Funyuns. "We're trying to do that with onion powder and egg whites out of a canister," Gertsen says.)
The bar will also have a communal focus. It's designed to have six corners, to provide more gathering spots. There will also be communal beverages, says Gertsen -- anything from a big punch bowl for 12 to the same drink for two or three people.
As for the space, Lynch describes it as a modern workshop. "It doesn't even look like a bar. You're not going to see any bottles. You'll see people chipping ice and cutting herbs. Everything is custom made."
Which doesn't necessarily mean fancy. "When the mailman comes by, he can have a beautiful cold beer and chips," Lynch says. "We're not looking to reinvent the wheel, just have a really good bar. Construction workers can come have a beer and a shot."
"Boilermakers all around," Gertsen says.
Welcome to Barbara's bar.
Congrats, John!! Hope it is open when I come to Boston with Deb in November! How far out are Funyuns!!! Now, I am going to research some far away drink, probably Irish of some kind and challenge you to make it for me....up to it? I am so happy for you.
Rain's Aunt Karen.
Can we say: "a mother's pride and joy" and a father's "dream come true"! You are doing what you've always wanted. We could not be more proud of what you've accomplished. Can''t wait to come in and see you and "drink"! We'll have 2 nice gin & tonics please!!!!
All our love, Mum and Dad
Wish we could get there Sept. 15 for those first cocktails! I don't know Barbara, but congratulations, this sounds like a fantastic place. A visit to Boston is certainly in order. John, a good bourbon for my husband, Eric, and I'll take a Scotch, your pick! Good luck in everything.
Karen Watson - Rain Gertsen's (friendly) X step-mom....sort of.
Sounds like a disaster. I totally love the "we are not pretentious" BS with all the pretension thrown in. Let's just bet there'll be no boilermakers sitting in one of "six corners." Yeah, they use cash and 'prolly won't be carrying around $28,which is what two cocktails will cost here.
Actually, $20. The cocktails are $10.
what a joke
does boston really need this
she needs to get off her high horse
not gonna make any money
i bet closed in 2
Pour a multiple Award Winning Master Chef (Barbara Lynch)
along with a multiple Award Winning Master Bar Chef (John Gertsen)
into a cool new bar in Fort Point Channel
Then shake it up, blending together the traditions of the great vintage cocktails of old with the cutting edge concepts and techniques of today and what have you got? A damn good 'DRINK' !
Congratulations !!!! We are immensely proud.
Another great addition to Boston's scene!
Gus and Mark (above) obviously haven't met Barbara - there is not pretension, and there is no high horse, just a woman who knows her stuff and helps others enjoy themselves, a refreshing straight talker.
Oh, wait a second, but maybe they're right - yeah, stay away Gus and Mark, I bet this place will be a big flop, and who wants to waste a night away from Bickford's anyhow?
OK. I have tried Drink twice now. The mixologists meticulously measure their shots, and deliver a weak, expensive drink. The practice of demanding a credit card is downright insulting. I am sure that Drink will do fine, as there are plenty of people who want to be seen in poseur bars like Drink. Lucky's certainly won't be losing any of its customers, though. I harbor no ill will toward Barbara, Drink, or any of the mixologists. I most certainly will not return, though. And the notion that the mailman or construction worker would be comfortable is hilarious. As soon as they learn that there are two, yes, only two beers available, one for $5 and one for $8, they will hit the road and never return. (The $8 beer is nasty, btw.)
if you want to drink to get wasted, go to your local pub.
Except for the fact that serving two drinks to the same person at the same time is not allowed in Massachusetts.
Small sign, Edison bulbs, and basement location contribute to the speakeasy feel.
Sandblasted walls and protruding masonry and cold steel gathering spots .
A glance through the window on a quiet cold Saturday night was reminiscent of Edward Hoppers sad and lonely "Nighthawks painting" I requested a Makers Mark manhattan (not available) with cherry juice and was offered and pleasantly served an alternate12 year old bourbon manhattan. Precisely using vials, eyedroppers and spoon and shaker I was served a $10.00, 4 oz. drink that tasted like mold.
What message does a jigger send to your guest?? Hospitality and jigger don't go hand and hand. Second thought... pouring into a jigger isn't fun and kills the atmosphere. Please teach your mixologist to pour without a portion cup.
In response to the jigger comment: Jiggers ensure for proper measuring and an exact recipes every time. Counts and speed pouring can never be perfectly accurate, all it takes is an air bubble or for the pourer to get clogged and the recipe is skewed. If you want a drink done to perfection then get over the idea that a jigger kills fun. If you want to get wasted go to a dive bar, not drink. On the other hand, having bar experience, and for all the buzz drink had, I was a little underwhelmed. While the cocktails were well prepared I was expecting a little more innovation or a little more enlightenment into the cocktail world. I found that not having an actual cocktail menu, especially when they are extremely busy, to be a bad idea. I would give drink another chance at a less busy time, but overall I think there are better places out there.
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