Spring Cocktails, Crab Toast, and More at OAK Long Bar + Kitchen at The Fairmont Copley Plaza (Boston, MA)
Contributed by on Apr 24, 2018
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A month or so ago, I finally visited OAK Long Bar + Kitchen for a proper cocktail tasting. I often neglect hotel bars, but I've heard good things about this particular one so I decided to try it.
I was given a special sneak peek of their spring cocktails, which at the time didn't even have names yet! I was waiting until "spring" to post about them, and I think it's finally here, right?
I started with one that really invokes spring, a cocktail that's now been named Home Grown. It's made with Gunpowder Irish gin, English pea syrup, lemon, honey.
The vegetal notes of the pea worked really well with the botanicals in the gin. But don't worry, this refreshing drink is not overly vegetal, it was tempered nicely with the honey.
The restaurant manager Will Caines did a great job pairing up the cocktails with some bites from Oak's food menu. Will was previously a bartender at Doretta Taverna.
The first drink was served alongside Avocado and crab toast (peekytoe crab, burrata, pickled jalapeno, cilantro, $18)
Read more »
I was given a special sneak peek of their spring cocktails, which at the time didn't even have names yet! I was waiting until "spring" to post about them, and I think it's finally here, right?
I started with one that really invokes spring, a cocktail that's now been named Home Grown. It's made with Gunpowder Irish gin, English pea syrup, lemon, honey.
The restaurant manager Will Caines did a great job pairing up the cocktails with some bites from Oak's food menu. Will was previously a bartender at Doretta Taverna.
The first drink was served alongside Avocado and crab toast (peekytoe crab, burrata, pickled jalapeno, cilantro, $18)
Read more »
