Food & dining


At Fairsted, smoke and rye in the glass

Fairsted Kitchen in Brookline, known for its modern take on traditional American comfort food and inspired libations, has recently introduced a weekly bar pairing that highlights a new cocktail with select dishes. It allows the kitchen lineup to blend seamlessly with the cocktail menu. General manager and celebrated bartender Will Isaza offers a rotating beverage menu with herbs, in-house tonics, and cocktails on draft. He might feature locally distilled spirits and bottled carbonated cocktails. The menu suggests cocktails that can be made with the spirits, so selecting a drink is a breeze.

The restaurant’s Victorian-style interior and stainless steel bar, lined with classic wood chairs, evoke a bright sophistication. The concise bar menu, which includes the popular bartender’s choice, has become a sought-after custom cocktail experience. One selection is Genie in a Bottle, a tipple that has incredible flavor and complexity. A smoker with some wood chips creates a pronounced aroma to the stirred drink. Rye whiskey adds a spicy finish to the fruitier notes of Caribbean rum and apricot liqueur. It’s a slow sipper with restrained sweet flavors that benefit from the smoke.

Genie in a Bottle

Makes 1 cocktail

1 ounce rye whiskey

1 ounce apricot liqueur

½ ounce aged Caribbean rum

½ ounce amaro Lucano

1 dash vanilla bitters

1 swath orange rind (for garnish)


1. In a mixing glass filled with ice, pour the whiskey, apricot liqueur, rum, amaro, and bitters. Stir well until chilled and diluted.

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2. Strain into a rocks glass filled with large pieces of ice. Twist the orange rind over the glass to release the oils before adding the orange to the glass.

Adapted from Fairsted Kitchen.

Raul Zelaya can be reached at