The Dig - Boston's Only Newspaper
“It’s not just a list of what’s there, but also an investigation of how the ingredients are modifying the base spirit, and what dimensions of base flavor, texture or aroma they’re contributing to create the overall balance in the drink.”
Following a win, industry activists push for permanent to-go cocktails
“Most are some of my favorite bars or local classics that I’ve learned to love in my time living in the city. Others just have a great facade that I know would make a great drawing.”
“If it’s six months from now we are still going to be recovering from COVID. Even if it’s a year from now, we’re still going to be recovering from COVID.”
Hot date toddies and pastrami pita pockets
“I’m getting DMs almost every hour from people all over."
“Yes, this is a piña colada, but it’s not the piña colada you get at Chili’s. It’s the piña colada we make.”
“This is something that we need now, this is something we need for years.”
“Like many creatives during this pandemic, I had been going through a particularly foggy period… Driving around and seeing these homemade signs, it was so clear how I could directly contribute.”
With their tasting rooms closed and the state refusing to allow restaurants and bars to offer cocktails for takeout and delivery, Massachusetts distilleries are struggling to support staff and connect with customers. But a few local makers have found innovative—and safe—ways to furnish locals with drinks and behind-the-bar education.
