Alcoholic Boston Restaurants Drinks/Cocktails Featured Recipes Holidays Recipe Sources

Smoking Cinnamon Halloween Cocktail

Here is a phenomenal Halloween cocktail created by Todd Maul at Clio using Brugal Añejo, a Dominican-style rum. Make sure to prepare this with friends around, as you will certainly impress them and maybe even convince them that you are some sort of skilled mixologist. 


  • 1.5 oz Brugal Añejo
  • 1.5 oz Fresh Pineapple Juice
  • .5 oz Punt e Mes
  • .5oz Batavia Arrack
  • .4 oz simple syrup (2-1, sugar-water)
  • cinnamon stick
  • lighter


Shake all ingredients, minus the cinnamon stick, with ice in a shaker. Set Shaker aside

Catch a cinnamon stick on fire.






Place a coupe cocktail glass over it to smother as it fills the glass with smoke.






Flip glass over and watch cloud of smoke rise.






Fill glass with shaken cocktail and enjoy!


Alcoholic Drinks/Cocktails Featured Recipes

Kahlua Cinnamon Spice Cocktails

Two cocktails from Kahlua’s new Cinnamon Spice Liqueur, which is a blend of rum, arabica coffee, cinnamon, and piloncillo (a traditional Mexican spice.)

Montanya Mermalada


  • 1 oz. Kahlua Cinnamon Spice
  • 1 oz. Avion Tequila Blanco
  • 1 oz. lemon juice
  • 6-8 Concord grapes


Muddle grapes and add the rest of the ingredients. Shake and strain over fresh ice in a rocks glass.

Cinnamon Sparkler


  • 1.5 oz. Kahlua Cinnamon Spice
  • 3 oz. sparkling cider
  • Small squeeze fresh lemon juice
  • 1 oz. lemon juice
  • Fresh nutmeg


Shake Kahlua Cinnamon Spice and lemon over ice in a rocks glass. Top with sparkling cider and grate nutmeg over the top.

Alcoholic Autumn Drinks/Cocktails Featured Recipes Holidays

It’s never too early to think about Halloween

Summer, for the most part, is over. If you’re in college, that means you’re back in school. If you’re a full-time worker your weekends away on a beach are approaching an end. So what is there to look forward to? Halloween, obviously. The night, which occurs right around the time when we are reminded how bitterly cold Boston is, where we can all dress up and forget the impending winter. Here are two delicious cocktails from Vampyre Vodka, that will spice up any Halloween party.

Blood Berry Martini


  • 1.5 oz. Vampyre Vodka, red
  • 2 strawberries, hulled and sliced
  • 0.5 oz. lemon juice
  • 1 tsp. sugar
  • Half a strawberry, for garnish


  1. In a cocktail shaker, muddle the strawberries with the orange juice and sugar.
  2. Add the Vampyre Vodka. Top with ice and shake vigorously.
  3. Strain into chilled cocktail glass. Garnish with a half strawberry.

Vampire Crush


  • 1.5 oz. Vampyre Vodka, red
  • 3 ripe strawberries, hulled (plus one for garnish)
  • 1 oz. lemon juice
  • 2 tsp. sugar (or 1 oz. simple syrup)
  • Splash of club soda


  1.  In a cocktail shaker, muddle the strawberries with the lemon juice and sugar (or simple syrup.)
  2. Add the Vampyre Vodka and about a cup of ice and shake vigorously. Pour contents into collins glass (or a goblet).
  3.  Top with a splash of club soda and stir.
  4. Garnish with additional strawberry and serve.


Alcoholic Drinks/Cocktails Featured Recipes

Cucumber Mint Lemonade

Here’s a recipe from Nolet’s Silver Gin.


  • 1.25 oz. Nolet’s Silver
  • 1 oz. simple syrup
  • 1 oz. lemon juice
  • 2 cucumber slice
  • 8 mint leaves


Muddle one cucumber slice with the mint leaves, simple syrup, and lemon juice. Fill glass with ice and build with gin. Give the drink a stir and use the remaining cucumber slice as a garnish


Pomegranate Salad a la TAVOLO

A dish from Nuno Alves, chef at Tavolo Ristorante in Dorchester.

This is a light and refreshing salad perfect for the fall or winter (pomegranate season).

Note: Italians normally eat salad after the meat course.


  • 1 Head frisee, ripped and washed
  • 1 Head Boston lettuce, ripped and washed
  • 1 Head romaine, chopped and washed
  • 3 Ounce Baby arugula
  • 1 Shallot
  • 1 Teaspoon Honey
  • 2 Ounce White balsamic vinegar
  • 2 Ounce EVO
  • 2 Ounce Grapeseed Oil
  • Salt and pepper to taste
  • 1 Pomegranate, seeded
  • 8 Ounce Goat or feta cheese
  • 2 Ounce Toasted pistachio nuts
  • 1 Cup POM juice, reduced to a syrup

Cooking instructions:

  1. For the Vinaigrette:
  2. Mince the shallot and put in a medium bowl along with the honey and vinegar.
  3. Season liberally with salt and pepper, whisk well to combine. Salt dissolves in the vinegar so adding the salt before you add the oil ensures even seasoning. Let sit for ten minutes.
  4. Whisk and add the oils, it will not stay emulsified for long, so make sure to mix it well just before dressing the salad.
  5. For the Salad:
  6. Mix lettuces and toss with a small amount of EVO. (This helps protect the lettuces from the acid and keeps them crisp longer)
  7. Salt and pepper them, then dress with the vinaigrette. Start with a few tablespoons and taste the greens.
  8. Adjust the amount if you like your greens more dressed.
  9. Top with pistachios, pomegranate seeds and crumbled cheese. Drizzle with cold POM reduction and a little more EVO.

Tavolo is a comfortable spot where everybody knows your name. Be welcomed with a smile as big as our TV screens. Try a meatball that was featured in Bon Appetit Magazine. Free parking across the street. The food press call Tavolo: unpretentious, tasty, diverse, a keeper. How many more reasons do you need? Visit Tavolo today. Where good food is everything. Open daily from 5 p.m.

Bake Desserts Featured Recipes

Tea Macaroons

Here’s a little something sweet from the pastry chefs at The Beacon Hill Hotel & Bistro.

Assemble this recipe in three parts:

Almond flour mixture:

  • 4 oz. Almond Flour
  • 4 oz. Powdered Sugar
  • 1/4 oz. Matcha Powder (Green Tea Powder)
  • 1.74 oz. Egg Whites

Place the almond flour, sugar, and powdered raspberries into a blender and then pass through a sieve to eliminate any lumps. Place into the bowl of an electric mixer along with the egg whites. Use the paddle attachment to blend the mixture until smooth.

Sugar syrup:

  • 3 oz. Sugar
  • 1.5 oz. Water

Place the sugar and water in a heavy pan and boil. Cook until it reaches 250-degree Fahrenheit on a candy thermometer. While this is cooking, you will have time to do step number three.

Whipped egg whites:

  • 1.5 oz. Egg Whites
  • 1/2 oz. Sugar

Place the eggs whites and sugar into the bowl of an electric mixer with the whip attachment. Whip into stiff peaks. Once the syrup has reached 250°F, pour it slowly into the whipped egg whites with the beater still going. Whip until the whites are glossy and hold a firm peak again. Finally, fold the egg whites into the almond flour mixture in batches until smooth.

At this point, place the mixture into a piping bag with a round quarter inch tip. Pipe a dab onto each corner of a baking sheet to hold down a sheet of parchment paper. Pipe straight down into quarter sized rounds about one inch apart. Allow these to rest at room temperature for one hour before baking, to help form the classic crisp top.

Bake at 250 degrees for 15 to 18 minutes. Allow to cool before removing from the parchment. Cool completely before filling. These freeze very well if you are not going to fill them within a day.

Fillings can be nearly anything, ganache, caramel, butter cream, pastry crème, whipped cream, etc.