Boston is a city rich in history. Whether it is related to tea being dumped in the harbor, or something more modern, Boston is, in the words of author Stephen Puleo, A City So Grand.

Interestingly enough, today’s cocktail is based on a topic that first introduced me to the easy writing style of Mr. Puleo – the famous Boston molasses flood. Mr. Puleo’s book Dark Tide is the captivating story of an event that is both horrifically tragic, as well as somewhat comic from a distance. On January 15, 1919, on the eve of Prohibition, a massive storage tank in Boston’s North End, which was filled to capacity with warm, sludgy molasses, burst. The pressure of thousands of gallons of molasses created a 40-foot-high freight train of stickiness that claimed 21 lives and flattened anything in its path. Of note, the old elevated train system that ran adjacent to the tank, was taken out of service and badly mangled as a result of the molasses crashing into its supporting superstructure. Visiting the North End today one can still see the dark molasses staining on many of the buildings. And on a warm afternoon, if the wind is exactly right, you can actually smell the faint acrid aroma of dried molasses.

Leave it to someone to create a cocktail in honor of such an auspicious event… Ben Sandrof, a tremendous resource on all sides of the beverage business, crafted the 1919 Cocktail in honor of Boston’s molasses flood. It seems almost ironic that a molasses tank, whose contents is the primary ingredient in making Rum, burst on the eve of Prohibition. Odd thing is that the molasses in the tank was not used to make Rum, but instead industrial ethanol to produce gun powder. No matter, like any iconic event, a cocktail seems appropriate.

The mix of ingredients in the cocktail is unusual, in that it blends Rye, Rum, Punt e Mes, an Amaro-based mixer and Benedictine, a highly herbaceous liqueur. On first blush, it would seem that this incongruous group of dance partners could never stay in step and yet, each brings a necessary part to the harmony of the cocktail. Lightly bitter and very-well balanced, the cocktail is both refreshing and rich.

My friends, I offer the 1919 Cocktail:

3/4 oz. Rye
3/4 oz. Rum
1 oz. Punt e Mes
1/2 oz. Benedictine
1 dash Chocolate Bitters

Shake ingredients with crushed ice and strain into a chilled coupe.

Cin-Cin!

Punch… I have written before about the history and tradition of Punch in the vernacular of American drinking tradition. Preceding the very founding of this nation, the Punch habit was not only practiced in taverns throughout colonial America, but the military was particularly fond of Punch. The convivial nature of a shared Punch bowl was perfect for the well-lubricated post-battle celebrations of military units throughout the colonies. Rest assured, where there were soldiers, there was Punch.

Of note is a delicious potation harkening from  Charleston, S.C. and recently revived by master mixologist, Sean Brock of Husk restaurant. The belief is the recipe was originally created in 1783, and then popularized by the Charleston Light Dragoons in 1792. The Dragoons were a colonial era militia that seemed to enjoy eating and drinking more than fighting, which was not unusual at the time. Eventually the Dragoons met an untimely end during the Civil War and found themselves more well-known for this Punch, than any distinguished military service.

No matter, this Punch is simply perfect, striking the balance between thirst-quenching and spiritous. I found that the blend of black tea, lemon and spirits to be a welcoming change from the many fruit-based Punches on the roll. The tannic bite of the tea, artfully supported by the crisp tang of lemon offers the ideal counterpoint to the sugar, cognac and rum. Over ice with a splash of Club Soda, this Punch is truly hypnotic.

My friends, I offer you The Charleston Light Dragoon Punch:

Ingredients
2 quarts water
7 bags black tea (I used Bigelow Earl Grey)
2 cups raw sugar
1 ½ cups fresh lemon juice
12.7 ounces brandy (I used Courvoisier VS)
12.7 ounces rum (I used Gosling Black Seal)
6.4 ounces peach brandy
Large ice cubes
Soda water
20 thin slivers of lemon peel (from about 3 lemons)

Preparation
To make the punch base:

Bring the water to a boil in a medium stainless-steel saucepan over high heat. Add the tea, remove the pan from the heat, and let the tea steep for 20 minutes.

If not using tea bags, strain the tea through a tea strainer or a fine-mesh sieve into a 1-gallon container, otherwise, merely remove and press the tea bags. Add the sugar to the hot tea and stir until it is completely dissolved. Let the mixture cool to room temperature, about 20 minutes.

Add the lemon juice, brandy, rum, and peach brandy to the tea mixture, cover, and refrigerate until cold.

To make the cocktail:

Ladle 3 ounces of the punch base into each punch cup. Add an ice cube, top off with 1 ½ ounces of soda water, and garnish with a sliver of lemon peel.

The above recipe makes about (20) servings and the Punch base can be kept in the refrigerator, well sealed for at least a week, if not more. The spirits should stabilize the mixture well.

Cin-Cin!

The Periodista, or “The Journalist” cocktail harkens back to a recipe in Harry Craddock’s Savoy Cocktail Book and is originally cribbed as a Gin-based libation. Borrowing elements from the “perfect” Martini, the Craddock recipe combines sweet and dry Vermouth to create balance and mid-palate weight. A touch of Curaçao suggests an exotic, faraway island, perhaps Cuba. Refreshing and contemplative, the drink is an alluring treat.

Somewhere along the way, when the drink arrived in Boston, the recipe had changed. Instead of Gin, one finds Dark Rum (preferably Medford Rum, which is thick with Molasses richness) as the main player. The Vermouths were replaced with Apricot Liqueur, and instead of Lemon Juice, one finds a spritz of Lime. The Boston version is gutsier and a little rougher around the edges, like Boston itself during the ‘20’s and ‘30’s. Despite the roughness, the cocktail is quite tasty, redolent with syrupy molasses and juicy apricot. So, if you want to travel to the islands by way of Beantown, then by all means, mix up a Periodista Cocktail and go for a ride!

My friends, I offer you The Periodista Cocktail:

1 ½ ounces Dark Rum (Medford or Goslings)
½ ounce triple sec (Cointreau)
½ ounce apricot liqueur
½ ounce lime juice

Combine ingredients in a cocktail shaker three-quarters filled with ice. Shake until chilled, about 15 seconds. Strain into a chilled coupe.

Cin-Cin!

The Napoleon Cocktail.

On April 11, 1814, Napoleon Bonaparte signed the Treaty of Fontainebleau, abdicating his throne and beginning his brief exile on the Island of Elba. Napoleon would return to power, briefly, and then lose it all again after his defeat at Waterloo… Commemorating this day and reviving a long forgotten classic… The Napoleon Cocktail.

First recorded in Craddock’s tome, The Savoy Cocktail book in 1930, The Napoleon Cocktail is a savory, bracing riff on the classic Martini, using Fernet Branca to add layers of complexity and both Orange Curaçao and Dubonnet Rouge to give it a kiss of sweetness. Smooth and easy drinking, the cocktail is a perfect “shoulder season” libation, with just enough mid-palate weight to give it warmth, and a refreshing lightness that trumpets Spring!

My friends, I offer you The Napoleon Cocktail:

2 oz. London Dry Gin

1/4 oz. Orange Curaçao

1/4 oz. Fernet Branca

1/2 oz. Dubonnet Rouge

Shake with crushed ice and strain into chilled coupe. Garnish with a Luxardo Maraschino Cherry.

Cin-Cin!