Quaff this

As Liza Weisstuch reported in today's Globe, at the recent James Beard Taste America event in Brookline, three Boston bartenders created cocktails delicious enough to be served alongside nibbles by some of the city's best chefs. Taste for yourself.

POIRE JOLI, by Jackson Cannon, Eastern Standard
1 1/2 ounces gin
3/4 oz puree of Williams pears
3/4 oz clover honey syrup*
1/2 oz St. Germain (elderflower liqueur)
1/2 oz fresh lemon juice

Shake over ice and strain into champagne flute. Top
with an ounce of dry sparkling wine

* 1 part clover honey & 1 part water heated and
stirred over low heat until emulsified

JOE'S FASHION, by Misty Kalkofen, Green Street
1 oz Plymouth Gin
1 oz Laird's Applejack
1/2 oz Punt e Mes
1/2 oz Fresh Lemon Juice
1/2 oz Chinese Five Spice Simple Syrup*

*Five Spice Simple Syrup:
1 tsp Szechuan peppercorns
1 tsp fennel seeds
1 tsp broken cinnamon sticks
1 tsp whole cloves
2 star anise
1 cup water
2 cups sugar

Bring the water and the spices to a simmer. Add the
sugar. Stir until the sugar is dissolved and bring
mixture back to a boil. Remove from heat and allow to
cool. Strain.

CONCORD GRAPE COBBLER, by John Gertsen, No. 9 Park
1 1/2 oz gin
1/2 oz fresh lemon juice
1/2 oz concord grape simple syrup
2 oz soda water
5 concord grapes

Combine gin, lemon juice, and simple syrup in a Boston
shaker. Add ice and shake well. Fill Collins glass
with crushed ice. Strain into glass. Top with soda
water. Garnish with grapes.

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