speakeasier

It was hardly my intention to have this blog develop into a sort of "why Boston sucks" forum, but one post on that sordid subject, and it just spiralled out of control thereafter. While I'm on the subject: it seems the secret speakeasy trend has been totally overlooked by all of Boston's greedy restaurateurs. Unfortunately, vegetarian lesbians are allowed to run rampant here, causing organic, cage-free, and other politically correct food-word restaurants to sprout up like Starbucks locations, thus neglecting the wealth of cuisine and beverage to be gained from the speakeasy movement.

The only bars I seem to sample whilst visiting NYC are those sporting a Prohibition-era vibe and incredibly difficult entrance; my friend and I had to call the day of our reservation at one particular location at 3pm and 3pm only, then make an awkward telephone call to the other side of a red British phone booth nestled in the back of a seedy hot dog restaurant. The gimmick is hardly the reason to don your finest flapper dress--it's the cocktails! With the re-introduction of absinthe and creme-de-violette in the US, cocktail culture has seen a resurgence. Bartenders are now artists with the most palatable palette. My favorites thus far have been cucumber-infused gin & tonics (so refreshing!) and the aviation cocktail: gin, lemon, and creme-de-violette, which gives it the scent of Spree candies and the taste of heaven.

Luckily, I chanced upon one bar in Boston experimenting with these new ingredients, as well as old favorites. 'Deep Ellum' looks like a dive from the outside, but is quite nice inside and boasts a cocktail menu to rival any secret speakeasy in NYC. Of course, without the exclusivity and showiness, 'Deep Ellum' pales in comparison to New York's 'PDT,' 'Back Room,' and 'Hotel Delmano.' Yet again, Boston achieves a unanimous 'almost.'

________________________

Aviation Cocktail:

1 1/2 oz. gin

1/2 oz. lemon juice

1/2 oz. creme-de-violette

1 tsp. maraschino liqueur