Tag: cocktails

Posted on by

Stepping Back In Time At Bootleggers Prohibition Pub

Bootleggers Prohibition Pub on Chandler Street in Worcester, MA

This month, the foodies took a step back in time with a trip to Worcester’s new Bootleggers Prohibition Pub. After discovering the secret entrance – which yes, can be found using the giant billboard out front – diners walked into an industrial-style restaurant playing old Westerns on the TVs and roaring ‘20s music from the speakers. Bootleggers was formerly EVO Dining until the Maykel family (with chef Al Maykel at the helm) decided to gut the entire place – concept included. They went with a prohibition-era pub instead and while some felt they didn’t fully commit to the concept, most enjoyed the bit of whimsy that came along with the visit.

The Cohiba Street Taco from Bootlegger Prohibition Pub 2 on Chandler Street in Worcester, MA
The Cohiba Street Taco from Bootlegger Prohibition Pub 2 on Chandler Street in Worcester, MA

As always, the best way to start at a speakeasy is the cocktails. Bootleggers has a full drink menu full of all the prohibition-era cocktails you’d expect. It also has a litany of moonshine cocktails, made with moonshine of all different flavors, including strawberry, blackberry, cherry, peach, apple pie and something called ‘ole smoky blue flame.’ Bootleggers easily makes this sometimes harsh drink more approachable with its flavor selection. The Moonshine Mule, a Catdaddy moonshine with ginger beer, honey, lemon juice and bitters, was tried by one foodie and then ordered by many. The prohibition-era cocktails also delighted diners, with the Old Fashioned and the French 77 winning rave reviews from foodies. Of course, there’s also a wine list and a beer selection, which includes a Bootleggers house made brew, for the slightly less adventurous. All the foodies agreed – Bootleggers is a great place for a drink.

Many foodies were won over right away with Bootleggers “Bluenose Bites,” essentially appetizers, section of the menu. When asked about the Coney Island Fries, Robyn told us, “It was amazing, I would come back just to order these delicious nuggets of goodness again.” The Southern Fried Lollypop Wings, which include three spicy wings served with coleslaw and bourbon-infused maple syrup, the Still-Potsticker, which offer three steamed and seared pork- and kimchee-filled dumplings accompanied by a spicy Korean BBQ sauce, and the Italian Meatballs, which have three meatballs made of hot Italian sausage and beef served over a tomato sauce and garnished with shaved cheese, were all big hits among the diners.

Chef Al Maykel visiting diners at Bootlegger Prohibition Pub on Chandler Street in Worcester, MA
Chef Al Maykel visiting diners at Bootlegger Prohibition Pub on Chandler Street in Worcester, MA

Each of the foodies easily found something intriguing on Bootleggers’ extensive menu. Along with some traditional pub grub fare, the menu also included sections for tacos and loaded hot dogs. Many enjoyed sandwiches, which donned names to fit the era include The Gatsby, a pressed Italian roll with havarti, cheddar, fresh mozzarella, bacon, tomato, fresh basil and garlic oil served with warm tomato sauce for dipping, and The Goodfella, capicola, pepperoni, provolone cheese, banana peppers, tomato, sweet onion with garlic oil and balsamic vinegar served in a pressed Italian roll. The burgers, even the veggie burger, were enormous and included unique heaping toppings. The Topless Floozie has a buffalo dry-rubbed patty topped with a fried egg, coleslaw and cheddar cheese, while the Blackberry Moonshiner Burger came covered in blackberry moonshine barbecue sauce topped with blue cheese, apple cider fromage, bacon, lettuce and onion. The street tacos section of the menu offers a few different options, including the Cohiba and the Naked Clam which has fried Cajun claim strips over shredded lettuce, sweet onion and tomato with a Sriracha lime agave drizzle. Dogs include ones topped with sauerkraut and horseradish mustard to a chili dog with banana peppers. Those foodies who tried for a high-end entree, namely the Seafood Fra Diablo, found little to be desired, unfortunately. Drew said, “When I ordered it, I was not told they were out of scallops, and was served the dish incomplete to what is advertised. The shrimp were tiny rock shrimp. The muscles were good and the calamari was average.” Overall, everyone agreed they’d love to go back for another taste. Donna said that, “the drinks alone were worth a trip to hang at the very cool bar” and Evan agreed, saying, “With so many delicious looking/sounding dishes and all at a very reasonable price, I will be sure to head back to the Bootleggers Prohibition Pub.”

In November the Worcester Foodies paid a visit to Bootleggers Prohibition Pub. Here is what they ate and here is what…

Posted by Mass Foodies on Thursday, November 10, 2016

Posted on by

Aperitifs: Cleansing The Palate Before Your Meal

Aperitifs: Cleansing The Palate Before Your Meal

Aperitifs: Cleansing The Palate Before Your Meal

Aperitifs, or aperitivos, are a class of liqueur that are typically served prior to a meal as a way to cleanse the palate and whet the appetite. They are generally low in alcohol content, as alcohol tends to dampen the taste buds. Consequently, this makes them ideal for mixing in cocktails as they won’t overpower other ingredients in the drink. There are another class of liqueurs that are ‘brothers’ to aperitifs, and those are the digestifs, which are meant for after the meal. They contain herbs and spices and are meant to help digest your food. We won’t get into those in this month’s article, but certainly you’ll want to discover those as well.

You might ask why we are spending this much time and energy talking about a liqueur that is only 10-30% ABV (20-60 proof) in this forum, but the truth is, the low alcohol content is a strength, and what makes them shine. Not only do they mix well in certain cocktails, they also work well on their own or with a simple mixer such as soda water. This is important, particularly as we come upon the dog days of summer.

Aperitifs range from the classic wine based liqueur known as sweet vermouth to the interestingly bitter Campari. There are many others, and we won’t have time to discuss all of them here, but we should cover the basics so you can add them to your arsenal at home.

Sweet Vermouth

Much like gin, sweet vermouth has suffered from a negative stigma over the last several decades. It has gotten a bad rap, mostly because there were some really bad products being brought to market in light of the more popular, and less flavorful spirits being introduced. Vermouth has been relegated to the back of our grandparent’s liquor cabinet, collecting a mound of dust over the last couple decades. It is one of the great injustices of the cocktail world, and one I hope I never have to experience again.

First things first, sweet vermouth can be wonderful, is extremely affordable, and is incredibly versatile. While we’re at it, let’s move sweet vermouth back to where it belongs by taking it off the back shelf and placing it in the refrigerator. It should be stored chilled, unlike it’s cousin, red wine, which is generally stored at room temperature.

One of my favorite liqueurs of all time is an Italian sweet vermouth called Carpano Antica. It is distributed by the same folks that make my other favorite liqueur Fernet Branca (I’m seeing a pattern here). Carpano will instantly take your Manhattan cocktail from average to amazing by providing depth and various spice notes, including star anise, vanilla, and orange peel. Interestingly, even though Carpano is a red vermouth, it is actually made with white wine. The grapes are muscatel grapes from the Piedmont region of Italy. Carpano is so delicious, you can even drink it on the rocks – go ahead, I dare you!

Campari is another on the long list of bitter Italian liqueursCampari

Campari is one of those liqueurs that people are afraid to try, but once they do, they realize what a great spirit it is. With its bright red color and bitter aftertaste, Campari can be intimidating to the senses. But fear not, when used in the right proportions and with the right supporting cast, Campari can really work wonders on a hot summer day. Brought to market in the second half of the 19th century, Campari is another on the long list of bitter Italian liqueurs. An odd fact on Campari is that the red color of the spirit was originally derived from crushed insects, however, the company stopped using this practice in 2006. Campari can also be considered as a bitter, as it has a strong, bitter aftertaste. Unfortunately, this may turn some people away. But this is also one of Campari’s greatest assets, as it helps quench your thirst. When I think of Campari, I can picture myself sitting in an Italian village on a scorching summer day, with the sweat dripping off my brow, sipping on my Campari and soda water. Kicking back in the chair and then realizing all is right in the world…one can dream, can’t he?

Aperol

Aperol is a northern Italian liqueur that looks and tastes similar to Campari, however, is much less bitter and has about half the alcohol content. Aperol is a good alternative to Campari because it is less assertive and has more fruit notes to it, such as grapefruit, mango, and pear. One of the more widely known uses for Aperol is in the Aperol spritz. Although mostly taken on as part of a marketing campaign to raise awareness of the brand, it is a really refreshing cocktail and perfect for this time of year. There are only 3 ingredients: Aperol, soda water, and Prosecco (sparkling wine).

So there you have 3 of the major players in the Aperitif category. Feel free to experiment and substitute one for another in particular cocktails. I know a friend who swears by substituting Aperol for Campari in his Negroni cocktail, one of the most iconic classic cocktails around. At first I shook my head at such blasphemy, but now that cocktail goes by the name Kevgroni, and it is a delicious alternative. And if you never knew this category existed in the liquor world, you’ll be glad you read this month’s article! Cin cin!

NEGRONI

  • 1 oz Campari
  • 1 oz Carpano Antica (or other sweet vermouth)
  • 1 oz Gin (Beefeater works well here)
  • Stir over ice and serve on the rocks with an orange peel

AMERICANO

  • 2 oz Campari
  • 1 oz Carpano Antica
  • Top with Club Soda
  • Serve over ice in tall Collins glass and an orange twist