Boston Common - Niche Media - A side of Boston that's anything but common.
Issue link: http://www.ifoldsflip.com/i/603939
Bostonians are once again making history with tea, but this time the proceedings are a bit more civil. In collaboration with the Boston Tea Party Ships & Museum, restaurants throughout the city will commemorate the 242nd anniversary of the Boston Tea Party with food and drink specials. Watch the reenactment at the museum on December 16 from 6:30 to 8:30 PM (employing tea from the original East India Company), then dine on specially created menu items, such as Bastille Kitchen's tea-smoked mussels marinière with Earl Grey salt and rouille toast, and RumBa's Life & LiberTea, made with rum steeped with Earl Grey tea, honey syrup, and fresh muddled lemons. Boston Tea Party Ships & Museum, 306 Congress St., 617-338-1773; bostonteapartyship.com // tea time // A THIRST FOR HISTORY PHOTOGRAPHY BY CHAINFOTO24 (SPARKLING WINE); MICHAEL BLANCHARD (TEA PARTY) HIGH SPIRITS The cutting-edge cocktail bar Drink has created winter's chicest tipple, Baker's Punch. Its secret ingredient is oleo-saccha- rum, which gives the drink a lemony kick. 348 Congress St., 617-695- 1806; drinkfortpoint.com Oleo-Saccharum The peel from 1 lemon 2 oz. by volume Demerara sugar Lightly muddle lemon peel into sugar and allow it to sit for half an hour. Combine oleo with: 1 oz. bourbon 1 oz. cognac . lemon juice . allspice . white absinthe Mix ingredients until sugar is dissolved. Add one large ice cube and stir. Top with Champagne. Garnish with nutmeg and anise. 82 BOSTONCOMMON-MAGAZINE.COM TASTE Spotlight TURNING UP THE HEAT Two top Boston restau- rateurs, Garrett Harker (of Eastern Standard, Island Creek Oyster Bar, and The Hawthorne) and Andrew Holden (of Eastern Standard), have just opened Branch Line at the historic Arsenal Square in Watertown. The new res- taurant is dedicated to the art of slow-roasting meat on a Rotisol rotisserie from France. We can't wait to sink our teeth into the juicy rotisserie chicken sandwich, paired with one of the 20 rotating draughts. 321 Arsenal St., Watertown, 617-420-1900; branchlinearsenal.com SWEET BEGINNINGS Sugar and spice and all things nice…. The Prudential Center gets a bit sweeter this November with the opening of a shop from the couture candy brand Sugarfi na. The Los Angeles–based com- pany is expanding to Boston with an aqua and teal store next to Saks Fifth Avenue. Expect to fi ll up on Sugarfi na's Champagne gummy bears or exotic candies from around the globe (like Kyoto Blossoms from Japan), and don't leave without a make-your-own bento box of candy. Need bonbons for a private party or special evening? Sugarfi na has a candy concierge on call. The Shops at Prudential Center; sugarfi na.com Toast of the Town JENNY JOHNSON'S NEW SPARKLING WINE, CHAMPY, IS A WINNER. BY GABRIELLE VAN TASSEL E m my Awa rd – w i n n i ng T V persona l it y Jen ny Joh nson ha s lau nched her own sparkling wine label, Champy. As coh ost of New England Sports Network's Dining Playbook, Johnson has long had a passion for the culinary world. "I've been in the food and wine space for a long time indirectly," she says, "and I've always dreamed about being truly involved." Johnson collaborated with Penny Gadd-Coster, executive director of winemaking at Rack & R iddle in Healdsburg, California, to bring to life her vision of a midpriced sparkling wine. "In our busy lives, we aim to be so many things: the best wife, mother, businesswoman, yogi," Johnson explains. "At the end of the day, we deserve to celebrate ourselves with the ones we love—and now we can over a glass of Champy." This winter we plan on sipping Champy on its own or in one of the brand's signature cocktails, made with cranberry-rosemary simple syrup. Gordon's Fine Wines & Liquors, 51 Watertown St., 617-926-1119 BC