Looking for one of a kind, definitely not cookie cutter gifts this season? Shop local. We did, all over Greater Boston, and we share our finds with you (what are friends for?).
Chronicle came to visit us at The Shaker along with a few other great shops in Davis Sq. (D-Squared, Magpie Kids, and Buffalo Exchange)
Thanks Somerville Beat for taking them on the tour! It was great to see you.
via Tuesday, November 26: Shop Local | Chronicle – WCVB Home.
Another great pick from the gang at Bon Appetit. This year they were after Horsford’s Acid Phosphate (made by our friend up north, Darcy O’Neil).
Not only that – but two of their other picks are stocked on our shelves as well. The Ice Mallet and the Stainless Steel Ice Tray.
Those folks over at BA have good taste. We think you should nab the tray, the phosphate and a bottle of Ango and make yourself a nice Angostura Phosphate… that’s what we’re planning to do.
Found this mention on BellyGlad from 2010 while surfing the Net for something.
If you haven’t been to this cocktail specialty shop that once lived within the store known as Grand in Union Square but now has its own digs in Davis, you really should go.
Check it out at the link below to read the whole post and see more of Andrea’s photos. We really appreciate the visit and mention on your site!
via BellyGlad: A Visit to the Boston Shaker.
On Friday of last week, I had the joy of visiting the Boston Shaker in Somerville, Mass., a semi-new store-within-a-store that specializes in bar- and glassware, cocktail makings (everything but the booze, that is), and other fun stuff. I had a fun visit with proprietor Adam Lantheaume, and enjoyed a cameo appearance by Fred Yarm, of Cocktail Virgin Slut. Here’s a bit of a photo tour, for those who’ve never see the place.
Thats a bit of my history right there. Thanks for the memories!
See more photos via Boston Shaker | A Dash of Bitters.
Nice mention of Shrubs for summer sipping on Boston Magazine’s blog. Here’s a section mentioning the Tait Farm Shrubs we carry here at the store.
Want to make your own at home? Stop by The Boston Shaker to pick up a traditionally made shrub from Tait Farm in Pennsylvania, ready to mix with sparkling water. Owner Adam Lantheaume assures apprehensive customers that the vinegar flavor is not as strong as what might be expected. “The same way you would have lemon or lime – that sharp flavor – vinegar falls in that category. You get this something strong on the back of your palate,” he said. “If you’re craving something different, this is a great something different to experiment with.”
Great looking beverages from ArtBar, West Side Lounge, Backbar, and Clover Food Lab as well. Check out the whole thing at Shrubs: The Reason You Should Be Drinking Vinegar This Summer. | Chowder.
Check it out! We’re part of BostInno’s “Do’s” list for a classy dinner party.
Do check out The Boston Shaker. The Boston Shaker is an amazing store in Somerville that serves as a resource for both cocktail aficionados and novices alike. From bitters to mixers to glasses to ice trays, this shop has everything for your boozing needs, and are willing to help explain how to use it. You’ll be a regular Don Draper after a visit to The Boston Shaker — trust me.
Check out the other 8 tips at Skip the Beer Pong: 9 Do’s & Don’t’s of Hosting a Dinner Party | BostInno.
Thanks for the shout out, Lisa DeCanio! You stay classy too.
The Boston Globe recently referred customers to The Boston Shaker as a source for the Endurance Metal Drinking Straws!
In an effort to reduce our plastic footprint, RSVP Endurance makes Drink Straws from polished, stainless steel. The straws 4 for about $11 are 8½ 1/2 inches long and made with a bend for easy sipping.
via Stainless straws to reduce our plastic footprint – The Boston Globe.
I looked at a bunch of recipes and figured there are four main Summer Drink Staple Techniques (SDSTs):
- Some kind of citrus-sugar combo.
- Seasonal fruits and herbs (specifically: mint).
- A lot of ice.
I really like the author’s idea of creating a “summer syrup” and will give it a go this season. If you haven’t made the “summer syrup” yet and are looking for a quick and easy summer cocktail (which also lets you experiment with syrups and bitters) here’s my go-to experimental summery cocktail.
Summery Cocktail Framework
- 1.5 – 2 oz. spirit (I usually go for gin, but tequila is tasty too)
- 1/2 oz. fresh citrus juice. (Lemon, Lime, Orange, whatever’s on hand.)
- 1/2 oz. sweet. (simple syrup, honey syrup, maple syrup, Jo Snow, Royal Rose or B.G. Reynolds)
- 2-3 dashes of bitters (This is a great way to play with a bitters you’ve been wanting to use more. Works especially well with fruit bitters).
- Soda water, club soda, lemon-lime soda, ginger beer, champagne. You know… bubbles.
Mix all ingredients, except the bubbles, in a shaker or build in a highball glass. Mix/Shake. Top with bubbles.
Garnish. Straw. Drink.
Sometimes you’ll have to play with ratios to get the balance right. For example, if you’re using Brut Champagne vs. lemon-lime soda you might need more or less syrup to balance things out. Make a beverage than tweak it as desired.
Oh, by the way – here’s a funny bit from the article that made me laugh out loud.
To be clear: I’m not after the ultimate summer cocktail. We already have that and its called the daiquiri. I am looking for a single technique that can be called upon at a moments notice no matter what is on hand, and deployed to large groups of friends in the waning sunlight after a day spent outside. To start, I had to really think about what makes a great summer drink. Theyre refreshing, obviously, and they tend to have a smaller percentage of alcohol than more robust cocktails, since day-drinking in the sun often just leads to naps.
Please check out the whole article at Sloshed: How to Make the Perfect Summer Drink Out of Anything — Grub Street New York.
Thanks to Lisa and BostInno for the article and support! Here’s a snippet, but check out the whole article here.
While it may sound like a silly 1950’s dance move to the untrained drinker, the swizzle is actually a delicious drink, composed of rum, lime juice, crushed ice and sugar. To stir the concoctions, bartenders use a special device called a swizzle stick, which originates in the Caribbean and is often made from a swizzle tree. The problem? The wooden sticks are nearly impossible to find in the U.S.
via Stirred, Not Shaken: Local Cocktail Enthusiasts Bring the Caribbean SwizzleStik to Boston | BostInno.