bestnom1000x50

A beginner’s guide to the city’s best heat-beating drinks

Summer cocktails
By CASSANDRA LANDRY  |  June 8, 2012

cocktails_AguadeTamarindo_main
Agua de Tamarindo at Lone Star

Tequila

Nothing on the back bar knows how to hold its own in the heat like tequila. Instead of bombing it back in a series of shots, try letting it hang around for a while. This might get weird, but the AGUA DE TAMARINDO ($10) at Lone Star Taco is kind of how we would imagine spending a lazy afternoon with smokeshow Javier Bardem. Feel free to switch him out for Penelope Cruz if that's more your style. Smooth (that would be the Anejo tequila), sultry (smoky, sweet tamarind), and intuitive (combo of orange and lime), he's completely at ease in his surroundings. Why would you ever want to rush that? This drink understands what you yearn for before you think it. The ultimate in sexy.

LONE STAR TACO | 477 Cambridge St, Allston | 617.782.8226

< prev  1  |  2  |  3  |  4  |  5  | 
Related:
  • Drinking stories
    Twenty-five thousand members of the Lutheran Youth Congress are leaving New Orleans. Replacing them are another kind of faithful, equally dedicated in their way to their calling: 15,000 eager bartenders.
  • Review: Cook & Brown Public House
    When a restaurant moves into a location that has seen several eatery incarnations, it must work doubly hard to establish its reputation, both around the state and in the neighborhood. Cook & Brown Public House seems to be accomplishing both with aplomb.
  • Review: Fluke Wine, Bar & Kitchen
    "Now I know why they call it 'fine dining,' " Bill said, as we drove away from a recent dinner at Fluke Wine, Bar & Kitchen. "Fine indeed! Wunderbar!"
  • More more >
  Topics: Food Features , Cocktails , Eastern Standard , Eastern Standard ,  More more >
| More
Featured Articles in Food Features:
ARTICLES BY CASSANDRA LANDRY
Share this entry with Delicious
  •   DIY DRINKING: HOUSE-MADE INGREDIENTS ARE RAISING THE BAR  |  March 12, 2013
    "When I moved to Boston," UpStairs on the Square bar manager Augusto Lino explains, "it was uncommon for bars to have anything house-made beyond a large container of vodka filled with pineapple on the back bar."
  •   FRESH BLOOD: MEET BOSTON’S NEW CULINARY MUSCLE  |  February 21, 2013
    Whether behind the line of a critically acclaimed kitchen, holed up in a basement pumping out some of the best nosh in the city, or braving Boston’s pothole-filled roads to bring you ass-kicking bites, these chefs are fast becoming ones to watch.  
  •   THE STEEP ASCENT OF TEA CUVÉE  |  February 13, 2013
    We've all been told that once upon a time, angry Bostonians dumped three shiploads of English tea in the harbor to protest taxes, but let's be real here — it was probably just really shitty tea, and they were doing what any of us would do when continually plied with subpar beverage choices.
  •   BEE’S KNEES TAKES FLIGHT: CHEF JASON OWENS READIES HIS GOURMET GROCERY  |  February 04, 2013
    "There was a bit of a setback with the wood for the floors," Jason Owens says, a facemask hanging from his neck and a trucker hat perched on his head, his easygoing Nashville drawl rising above the sound of electric saws.
  •   THE CHALLENGE? TURN VALENTINE’S CANDY INTO HAUTE CUISINE — NO DESSERTS ALLOWED  |  February 04, 2013
    As adults, we find ourselves missing those halcyon years when Valentine's Day was just a Halloween knock-off with no pressure and lots of processed sugar.

 See all articles by: CASSANDRA LANDRY