Please join Michael, author of Shrubs: An Old Fashioned Drink for Modern Times at The Shaker on Saturday October 18th from 3-5pm.
He’ll be demoing how to make your own shrubs, signing books and entertaining as much Q&A as you can throw at him.
He’s a knowledgeable dude, don’t waste the opportunity to chat with Michael and gain some shrub & cocktail knowledge.
See you then!
On Saturday, September 20th from 1pm – 3pm the Bulleit Woody is making a pit stop at our shop in Davis Sq.
Come on by and check out this wicked cool traveling bar! Be sure to head next door to Orleans Restaurant for some Bulleit cocktails while you’re here!
We are super excited to announce that journalist and author Robert Simonson will be at The Boston Shaker answering questions and signing copies of his new book The Old-Fashioned: The Story of the World’s First Classic Cocktail, with Recipes and Lore.
Please come join us on Thursday, June 12th between 4:30-6:30 PM and pick up your very own signed copy (just in time for Father’s Day!). Robert will be available to take questions, mingle and sign books in addition to giving a quick talk around 5:30 PM.
We look forward to seeing you there!
More about Robert:
Robert Simonson writes about spirits, cocktails and bars for The New York Times, and is generally considered one of the leading cocktail experts in the country. His writings have also appeared in Imbibe, Whiskey Advocate, Edible, Saveur, First We Feast, Punch, Wine Enthusiast and Lucky Peach. “The Old-Fashioned: The World’s First Classic Cocktail,” published in May 2014, is his first cocktail book. He lives in Brooklyn.
Join us on November 18th to welcome Warren Bobrow to The Boston Shaker. He’s making some “healing” cocktails, signing books and answering questions.
- 4pm – 6pm
- November 18th 2013
- The Boston Shaker
69 Holland Street
Somerville, MA 02144
We’d love to see you!
(If you can’t make it but want a signed copy – call the shop before 5pm and we’ll try to have Warren sign a copy for you before he jets off.)
We were asked to join Forrest from Royal Rose to do a little cocktail event at DWR last May. Recently found this post by them of the event and thought we’d share. Here’s a snippet.
The DWR Cambridge Studio hosted Forrest Butler of Royal Rose Syrups, who showed the crowd how to make sophisticated original cocktails. Seeing a rise in high-end, handcrafted spirits – but a void in similarly crafted syrups – Forrest and his wife started Royal Rose in Brooklyn in 2010. In 2011 they sold their first batch of syrups and by ’12 had outgrown their Brooklyn digs and relocated to Portland, Maine. Certified 100% organic, Royal Rose Syrups now come in six amazing flavors, including three-chili, saffron and Tamarind.
Forrest is a DWR alum in fact I first interviewed with him way back in 2004 and a natural entertainer. Also on hand was Adam Lantheaume of the Boston Shaker, a store dedicated to all things mixology, who provided the necessary bar equipment.
A big thanks for the great write-up and the fantastic photos from Amy over at wickedgoodtravel.com. So glad you guys had a good time (and learned something, too)!
A few weeks ago E. and I went to The Boston Shaker in Davis Square where we took their Craft Cocktail Techniques class to celebrate our 11th anniversary together. What better way to celebrate a long-lasting relationship then learning how to make drinks?
Read more at Wicked Wednesdays: Craft Cocktail Techniques at The Boston Shaker | Wicked Good Travel & Activities and check out her photos.
Here’s the punches that we served at Midnight Madness!
Special thanks to Ben, Kevin, and Noah for bringing their products and their knowledge to share!
- 2 bottles No. 3 Gin
- 1 bottle St-Germain
- 1/2 bottle The King’s Ginger Liqueur
- 1 quart Fresh Squeeze Lemon Juice
- 1 quart Rosemary Green Tea simple syrup (see recipe below)
- 20 dashes Scrappy’s Grapefruit bitters
- 1/2 Liter Sparkling Water
- Rosemary Springs (for garnish)
- Lemon Wheels (for garnish)
Combine ingredients in a punch bowl. Add ice*, preferably large pieces as cubes will melt very quickly and water down the punch. Stir and let flavors mingle and ice melt until the punch is cold and the flavors are blended. Top with sparkling water, then rosemary sprigs and lemon wheels, and serve.
Rosemary Green Tea Simple Syrup
Heat 3 cups of water to a boil, add 1 1/2 cups of sugar, then turn heat to low. Stir until sugar is disolved. Add about 15 springs worth of rosemary that has chopped up and 6-8 bags of green tea. Turn off heat and let sit while stirring occasionally for 15 to 20 minutes. Strain as finely as possible.
- 2 bottles Dry Red Wine, (we used a provence)
- 1 bottle English Harbor Rum
- 1 bottle St-Germain
- 1/2 bottle The King’s Ginger
- 1 quart water
- cloves and orange oil, to taste
Combine ingredients in a pot on the stove or in a slow cooker and heat them slowly until warm while stirring occasionally. Garnish with some orange peels that have been rolled up and held together by pushing a few cloves through the peel.
NOTE: To extract orange oil, peel an orange using a Y vegetable peeler, then squeeze the strips orange side facing the punch.
*Look for a more descriptive blog post in the future, but a quick way to make large ice in your home freezer is to take a large bowl or plastic storage container, fill with water (leaving a little room for expansion), and let freeze for a day or more.
The Boston Shaker is participating with DARBI’s Midnight Madness from 6pm – 12am!
Come on by for discounts and drinks.
- 25% off our Professional Boston Shakers
- 25% off any of our bar kits that have our Professional Boston Shakers in them
- AND 10% off anything else in the store
UPDATE – Looking to make what we served at home? Check out Recipes from our Midnight Madness tasting.
Holiday Hours (11/26-12/31)
|Monday – Friday:||11-8|
Holidays and Early Closings:
|11/23||Wed||Day before Thanksgiving||12-6|
|12/26||Mon||Day after Christmas||CLOSED|
|12/31||Sat||New Year’s Eve||11-6|
|1/1||Sun||New Year’s Day||CLOSED|