Cheers! Festive Toasts Show Off Local Ingredients

By Mary Reilly | Photographs by Dominic Perri

What’s a celebration without a toast … or two? We contacted four of our favorite bartenders and asked them to come up with a festive cocktail featuring local ingredients and something fizzy (bubbles make every drink more fun, yes?).

Kristen at the Platinum Pony channels the spirit of a slightly-boozy Thanksgiving with sweet potatoes and bourbon. Jim from Hope & Olive pours us a drink for one or many. Lincoln at The Alvah Stone pours a cocktail that combines the creamy mouthfeel of eggnog with the high-stakes-cocktail-cred of  amari. And with its ginger and turmeric-laced infusion, Bart’s Medicinal Mule may be just what the doctor ordered!

The Alvah Stone Flip
The Alvah Stone Flip
Spiced Pear Punch made with Spiced Pear Purée
Spiced Pear Punch made with Spiced Pear Purée

 

 
Sweet Satisfaction made with Sweet Potato Simple Syrup
Sweet Satisfaction made with Sweet Potato Simple Syrup
 
Dr. Mario's Medicinal Mule made with Ginger Turmeric Vodka
Dr. Mario's Medicinal Mule made with Ginger Turmeric Vodka

Resources

Glam up your holiday table with vintage glassware and bar tools. But there’s no reason to break the bank: Thrift shops have an abundance of fun glassware and punchbowls that can be yours for pennies.

Provisions in Northampton carries the mole bitters called for in The Alvah Stone’s recipe.

The Boston Shaker (www.TheBostonShaker.com) carries specialty bitters, as well as all the tools you need to shake up your drink.

Many area liquor stores carry the unusual liqueurs called for in a few of these recipes. 

 

Tricks of the Trade ...

What’s the secret to a silky smooth cocktail? Great technique, of course. For an ultra smooth drink, bartenders will “double strain.” Simply put, strain the drink twice: once through the strainer on your shaker and second time through a fine-mesh strainer.

It’s a good technique to use when making a drink that contains a lot of pulp, and always when making a drink that contains eggs.

Cheers!