Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes

Beacon Hill Bistro’s ‘Back to the ABCs’ fall cocktail

School is back in session and fall is in the air. Celebrate the season with Beacon Hill Bistro’s “Back to the ABCs” cocktail, a blend of autumnal apple, bourbon and cranberry. The cocktail is available at the Bistro for a limited time, but read on for the recipe so you can shake it up yourself.


  • Apple Caramel Simple Syrup
  • 4 oz. Bourbon
  • Dash of Cranberry Bitters
  • Splash of Lemon Juice


Shake, strain and serve up. Garnish with cranberries.

Alcoholic Drinks/Cocktails Featured Recipes Recipes

Olympic-inspired Record Thyme cocktail

As the Olympics begin, so do the celebrations.  In honor of the 2012 Summer Olympics, the Beacon Hill Hotel and Bistro has fashioned a cocktail to accompany this year’s games, available now through August 12. What better way to celebrate the summer games than with a summer drink at one of Boston’s best bistro bars?

A blend of thyme, moscato and gin, Record Thyme was created to leave guests feeling excited and energized to watch other people compete in sports we all generally watch only once every four years (the highlight being the Modern Pentathlon, which consists of pistol shooting, fencing, horse riding, swimming, and running. Basically you are watching what the alpha male looked like in 1783.)

The sweet, peachy-floral aromas and flavor of Moscato D’Asti, which is an effervescent Italian dessert wine, cuts the strong flavor of the gin while the thyme simple syrup adds an incredible aroma to the cocktail.

Record Thyme Ingredients:

2 parts Beefeater Gin

1 part Moscato d’Asti

1 part Thyme Simple Syrup (to make thyme simple syrup bring 1 cup of water to a boil in a medium saucepan and add 1 cup of sugar and 2 oz. of thyme. Stir the mixture until the sugar is dissolved. Turn off heat. Remove the thyme when the desired flavor is reached. It is similar to tea; the longer you let it steep the stronger the flavor will be.)

Directions: Serve on the rocks.

Cost/ Availability: The Record Thyme is $11.00 and is available at the Beacon Hill Hotel & Bistro now through August 12, 2012. The Bistro bar hours are as follows: Monday-Saturday 11:30 AM-11:30 PM and Sunday from 12:00 PM-10:00 PM.

Boston Restaurants Entree/Dinner Featured Recipes French Origins Recipe Sources

Classic French-style Fondue

Fondue Sundays are back at Beacon Hill Hotel & Bistro. During regular business hours every Sunday through the Spring we will be serving French-style Fondue that can be shared as an appetizer or enjoyed as an entree. Here is the recipe that uses Bergkäse, Emmentaler, and Gruyére cheeses.


  • 3 oz. dry white wine (we use Domaine Giachino Abymes from Savoie in eastern France
  • Pinch of kosher salt
  • 2 grinds of white pepper from a mill
  • 5 passes of fresh ground nutmeg
  • 2 oz. Bergkäse Alpenblumer, grated
  • 2 oz. Emmentaler, grated
  • 2 oz. Gruyére Vieux, grated
  • 1 glove garlic, minced
  • 1 tsp Kirschwasser (German fruit brandy)
  • 1/2 tsp. corn starch


  1. Make a slurry with the Kirschwasser and the cornstarch. It should be thick, but pourable. Use more or less Kirschwasser to get a consistency you like. Set at the ready, next to the stove.
  2. In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg. Bring to a boil and add the grated cheese all at once.
  3. Whisk over heat until the cheese has melted.
  4. Add the minced garlic.
  5. Whisk in your slurry, a little at a time, until the fondue has a pleasant texture.  Adjust the seasoning and serve hot.
Boston Restaurants Entree/Dinner Meals Poultry Recipe Sources

Long Island Duck with Autumn Ragout

Duck Ingredients

  • 2 Long Island duck breasts
  • Kosher salt and pepper
  • Canola oil

Ragout Ingredients

  • 1 small sugar pumpkin, peeled and large diced
  • 1 bunch of baby turnips, greens trimmed, peeled and quartered
  • 1/2 a pound of Brussels sprouts, halved
  • Turnip greens, washed
  • 1/2 cup of chicken stock
  • 1 tbsp. of butter
  • Salt and pepper to taste

Ingredients for Garnish

  • 1 oz. wildflower honey
  •  1 grapefruit, rind removed, segmented

Duck Preparation

  1. Preheat your oven to 400°.  Season the duck breast liberally with kosher salt and black pepper.  In a skillet heat a film of canola oil over medium low heat.
  2. When the oil is hot, add the duck breast skin side down. Cook the duck slowly enough to allow the fat to render without browning the skin too quickly.  From time to time drain the fat from the pan to allow proper rendering.
  3. After about ten to fifteen minutes when the duck is just below medium rare and the skin has begun to brown and get crispy remove the duck from the pan and place on a baking sheet, skin side up.
  4. Bake in the oven for 4 to 5 minutes until they reach medium-rare.  Allow the duck to rest for five minutes before slicing.

Ragout Preparation

  1. Season all the vegetables with salt and pepper.
  2. Heat a small film of oil in a skillet over medium heat.
  3. Once the oil is hot add the pumpkin and Brussels sprouts and brown gently on all sides.
  4. Once golden brown add the turnips and the stock and cook over medium heat until the turnips are cooked and the stock has reduced down to a syrupy consistency.
  5. Add the butter and the turnip greens and cook until the liquid glazes the vegetables.


Place a generous spoonful of the ragout on each plate. Slice the duck breast and arrange over the vegetables.  Drizzle the duck with the wildflower honey and garnish with the grapefruit segments.