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Favorite drink recipes from Sam Treadway of Backbar

Here are a few of Backbar’s most popular recipes. “You’ll notice that I like to utilize rinses and floats to create an interesting aroma that is slightly different from the actual sip,” says Treadway.

Aram Boghosian for The Boston Globe

Victoria’s Cube (the winning 2013 Bombay Sapphire cocktail)

  • 1.75 oz. Bombay Sapphire Gin

  • .75 oz. Cocchi Americano Rosa

  • .5 oz. rose-infused grappa

  • Black pepper tincture

  • Stir with ice and strain into a chilled martini glass. Garnish with a few drops of black pepper tincture on top.


Aram Boghosian for The Boston Globe

Union Mule (signature variation on the classic Moscow Mule)

  • 1.5 oz. Beefeater Gin

  • .5 oz. fresh lemon juice

  • .5 oz. Laird’s Applejack

  • .5 oz. St. Germain

  • House-made ginger beer

  • Batavia arrack

  • Shake with ice and pour into a large rocks glass, top with ginger beer, and float just a tiny bit of batavia arrack on top.

Aram Boghosian for The Boston Globe

Model-T (signature variant on a Manhattan)

  • 1.75 oz. Jim Beam Black bourbon

  • .75 oz. Carpano Antica sweet vermouth

  • .5 oz. yellow chartreuse

  • 2 dashes of angostura bitters

  • Clove-infused rum

  • Stir with ice and strain into a cocktail glass pre-rinsed with clove-infused rum, garnish with a cherry.

Angel Juice (recent Backbar drink of the week)

  • 1.25 oz. Cachaca

  • .75 oz. fresh orange juice

  • .5 oz. yellow chartreuse

  • .5 oz. angelica root syrup

  • Star-anise powder

  • Shake and double strain into a chilled coupe glass, garnish with “angel star dust,” which is star-anise powder.

Sherry Storm

  • 1.5 oz. Amontiallado sherry

  • 1 oz. Blackwell dark rum

  • .25 oz. fresh lime juice

  • .25 oz. lime syrup

  • Dash of Angostura

  • House-made ginger beer


  • Shake and strain over fresh ice in a collins glass, top with ginger beer and garnish with a lime twist.

Off Kilt

  • 1.5 oz. Dewars 12 year scotch

  • .5 oz. fresh lemon juice

  • .5 oz. Dolin blanc vermouth

  • .5 oz. lavender-infused honey syrup

  • Ginger syrup

  • Shake and double strain into a chilled rocks glass pre-painted with ginger syrup, no garnish.

Aram Boghosian for The Boston Globe

Pavlovian Response

  • “This drink is fun because it has a lot of buzz words that trigger salivating. The Russian sage is picked fresh every day from my garden,” says Treadway.

  • 1.5 oz. Zu Bison Grass vodka

  • .5 oz. fresh lemon juice

  • .5 oz. Dolin blanc vermouth

  • .5 oz. carraway-infused honey syrup

  • Dash of absinthe

  • Dash of orange bitters

  • Muddled Russian sage

  • Shake and double strain into a chilled cocktail glass, garnish with flowering Russian sage.

Christopher Muther can be reached at muther@globe.com. Follow him on Twitter @Chris_Muther
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