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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

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The Bitter Truth

The New Orleans' original: Sazerac.

The Bitter Truth to a drinks co-star.

We’ve all seen that ubiquitous yellow capped bottle behind every bar – usually stashed next to the cash register. You know, the bottle with the oversized white label on it that seems like it’s rarely used; the contents of which are as mysterious as the Yeti or the Loch Ness Monster. In reality, that bottle contains what some might consider to be pure magic – bitters (Angostura Bitters to be exact). When you open that bottle you will find perhaps the most misunderstood and underutilized tool in cocktail history.

The New Orleans' original: Sazerac.Most everyone has heard of bitters yet many might not actually know what they are or how they are used… or even what they are used for. We are here to remove that veil for you and shed some light on this fascinating liquid that has been around longer than we have.

So what are bitters? In the simplest of terms, bitters are water, alcohol, herbs, spices, and sometimes fruit (citrus oils, extracts, etc.). Bitters can (and should) be used as a flavoring agent to add depth to your favorite cocktail or dish. That’s right, bitters are not only used with cocktails, but often also used in the culinary world to add some flavor to sauces, meats, dressings, and even bar nuts. Aside from the culinary uses, bitters were originally developed for medicinal purposes, for whatever ailment you had at the time

Let’s take a step back in time to a hot and steamy New Orleans afternoon in the 1830’s. Just outside the french quarter, a Haitian gentlemen by the name of Antoine Peychaud has called a meeting of the local Free Mason chapter. Peychaud is a chemist and owns an apothecary in town. As the guests arrive, he hands them each a liquid concoction that contains rye whiskey (some have claimed he used cognac), sugar, absinthe, and a couple drops of a mysterious red liquid. This concoction is what many believe to be the precursor to the american cocktail. But what was the mysterious red liquid he added? Today, we know that liquid as Peychaud’s bitters, and back then, he was making them by hand in the back of his apothecary for his friends.

Up until Prohibition, bitters played a prominent role in cocktails and cocktail culture—and for good reason. While bitters were never the star of the show, they do play an outstanding supporting role. Think of bitters as the liquid equivalent of John Turturro or Penelope Cruz. Not a good choice for the lead role, but they can really deliver in that supporting role or ensemble cast. After Prohibition, things changed quite a bit in the cocktail world: Sidecars and Sazerac gave way to Harvey Wallbangers and Cuba Libres (more commonly known as rum and cokes). During the dark days for cocktails, the 70’s, while people were getting wasted at Studio 54 and pulling all nighters with the aid of pharmaceuticals, consumption was focused on ways to mask the flavor of alcohol (hence the rise and popularity of vodka and the cosmopolitan). Thankfully, today, people have come back to their senses (literally) and bitters have come full circle.

With the recent resurgence of classic cocktails such as Manhattans and Old Fashioneds, bitters are making a huge comeback as well. Today, you can find a myriad of flavors out there including lemon, orange, cherry, and even bitters that are aged in used whiskey barrels. In fact, at Still & Stir Cocktail Bar, we made our own house lemon bitters and house orange bitters. While it was a painstaking process, the end result was great, with hints of cinnamon and allspice.

Next time you are at a bar, I encourage you to ask the barkeep to grab that Angostura Bitters bottle and add a few dashes to your favorite beverage – I promise you, you won’t regret it. Cheers!

Sazerac (A New Orleans original)

  • 2 oz rye whiskey
  • 0.5 oz simple syrup (equal parts sugar and water)
  • Couple dashaes bitters (preferably Peychaud’s bitters)
  • Absinthe (for anise flavor)

Add ingredients to mixing glass and stir with ice, pour into chilled rocks glass (no ice) and serve with squeezed lemon peel

Vieux Carre (means French Quarter in French)

  • .75 oz Rye Whiskey
  • .75 oz Cognac
  • .75 oz Sweet Vermouth
  • Spoonful of Benedictine (common liquor)
  • 1 dash Peychaud’s bitters
  • 1 dash Angostura bitters

Combine ingredients and stir with ice and pour into chilled rocks glass (ice optional).