Categories
Alcoholic Autumn Boston Restaurants Drinks/Cocktails Featured Recipes Recipe Sources Recipes

New, sophisticated fall cocktails from Boston’s Beehive

The Beehive, a favorite Boston jazz spot, introduces two new fall cocktails to its menu: the Janie Jones ($12) and the Flying Dutchman Martini ($12). Both drinks are made with Aperol, an Italian spirit with flavors of orange, rhubarb and herbs. Sip these sophisticated concoctions at the ‘hive or impress your friends at home, using the recipes below.

Janie Jones

Janie Jones

Ingredients

  • 2 oz. Hendricks Gin
  • 1 oz. Canton Ginger Liquor
  • ½ oz. Aperol
  • ½ oz. Lemon Juice

Directions

Shake and serve on the rocks in a double rock glass. Garnish with a Lemon Twist.

Flying Dutchman Martini

Ingredients

  • 1 oz. Bols Genever
  • 1 oz. Lillet Blanc
  • ¾ oz. Luxardo Liquor
  • ½ oz. Aperol
  • Dash Lemon Juice
  • Dash Simple Syrup

Directions

Shake on the rocks, strain and serve in a martini glass. Top with Sparkling Wine.


Categories
Featured Recipes French Steak/beef

Steak Frites, Oui!

Enjoy Steak Frites, Oui! a Bostonian spin on a French-inspired dish from Chef Rebecca Newell of The Beehive in the South End. Now you can make them on your own!

Ingredients:

  • 1 12 oz ribeye, or any cut will do!
  • 2 Tablespoon Chopped shallots
  • 1 Cup Cognac
  • 1 Tablespoon Green peppercorns
  • 1 Cup Veal stock or beef stock
  • 1 Sprig of thyme
  • 5 Tablespoon Unsalted butter
  • Cornichons
  • 2 Idaho potatoes, sliced into French fry cut
  • 2 Quarts canola oil

Cooking instructions:

  1. In a large skillet, add two tablespoons of the butter and brown.
  2. Season steak on both sides with salt and cracked pepper.
  3. Place steak in brown butter until a crust is formed, about 4 minutes on one sides. Flip and repeat — 3-4 minute sear.
  4. Place in oven and cook for 2-3 minutes for a medium rare, 4-5 for medium, 5-7 for med-well.
  5. Pull steak out of the oven and rest in a cool place for 5 minutes.
  6. In the same pan you used to cook the steak, add shallots and sauté over medium heat.
  7. Remove from heat and add cognac. Flambé gently.
  8. Add thyme, veal stock and reduce almost all the way. Whisk in cold cubed butter.
  9. Cut potatoes into French fries in place in boiling salty water. Cook for 3 minutes. Drain and place on a towel.
  10. Heat up canola oil in pot. Place French fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper.
  11. Place fries on the plate with steak and sauce! Bon appetite!