no sleep till brookline

1 1/2 oz Four Roses Bourbon
1 oz Amaro Montenegro
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 dash Angostura Bitters

Shake with ice and strain into a rocks glass with fresh ice. Garnish with a lemon twist and add straws.
For a last libation at Fairsted Kitchen, I asked bartender Alex Homans for the No Sleep Till Brookline. Alex explained how this was Patrick Gaggiano's drink for the opening menu that pays tribute to its Brookline location. Once mixed, it offered a lemon oil aroma that transitioned well into a lemon juice and malt sip. The swallow then showcased the rest of the Bourbon flavors in addition to the Amaro Montenegro's herbal and orange ones.

whispering pines

1 oz Macchu Pisco
1 oz Cocchi Americano
3/4 oz Zirbenz Stone Pine Liqueur
1/4 oz Lemon Juice

Stir with ice and strain into a coupe glass. Top with 1 oz Monte Delle Vigne sparkling wine and garnish with 5 drops Bittermens Grapefruit Bitters.

For Andrea's second drink at Fairsted Kitchen, she asked bartender Alex Homans for the Whispering Pines. Alex described how this was his recipe, and it started from a conversation that he had with a guest at Backbar. That guest tried to describe a drink that they had in Atlanta but they lacked a recipe. Alex took the grapefruit juice and ginger ale elements from that description and transformed them into grapefruit bitters and sparkling wine. He later dubbed the libation the Whispering Pines after the 1970 song from The Band.
The Whispering Pines greeted the nose with a wine and fruity pisco aroma. The lemon coupled with the crisp sparkling wine and citrussy Cocchi Americano flavors on the sip, and the pisco, pine, and wine notes rounded out the swallow.

citizen's arrest

1 1/4 oz El Maestro Oloroso Sherry
1 oz Dolin Sweet Vermouth
3/4 oz Punt e Mes
1 pinch Salt

Stir with ice and strain into a rocks glass with fresh ice. Twist an orange peel over the top and add straws.
For Andrea's first drink at Fairsted Kitchen, she requested the Citizen's Arrest. Bartender Alex Homans explained how the recipe was crafted by Danielle Berman as a means to continue one's night but with the breaks on. Since Andrea was the one driving, it was a good start to put her consumption level somewhat on arrest. In the glass, the orange oil brightened up the complex grape aroma. The grape medley continued on into the sip, and it was followed by the sherry's nuttiness and the muted bitter from the Punt e Mes being mitigated by the salt on the swallow.

giuseppe's lady

1 1/4 oz St. George Terroir Gin
1/2 oz Cynar
3/4 oz Grenadine
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a coupe glass. Twist a lemon peel over the top.
Two Sundays ago, Andrea and I finally made it over to Brookline Village to visit Fairsted Kitchen. For a first drink, I asked bartender Alex Homans about the Giuseppe's Lady. Alex described how it was bartender Will Isaza's drink and as a cross between a Little Giuseppe and a Pink Lady. Originally, the recipe was invented with Ransom's Old Tom Gin, but they soon discovered that St. George's Terroir Gin melded better with the flavor profile here. Alex's commentary on the drink was that the Giuseppe's Lady was "a Cosmo that goes on a spirit journey in the woods." Once mixed, the Giuseppe's Lady shared a floral and lemon oil aroma. A caramel, lime, and pomegranate sip released to reveal a juniper, Angostura spice, and herbal Cynar swallow.