Situated just outside of the shadow of Boston’s famous CITGO sign, Eastern Standard is touted as a friendly, but high-end neighborhood brasserie. The clientele runs the gamut from bankers to graduate students to Red Sox and Executive Chef Patrick Campbell has a little something for everyone. Flatiron steaks, pan fried pollock, and baked rigatoni are some of the house favorites, but many of the regulars come for the drinks, powerful concoctions mix by bar manager Kevin Martin.
Martin’s favorite to serve is the “Seafarer,” a cocktail that isn’t diluted by melting ice. He says that the drink is best paired with the restaurant’s smoked pork porterhouse because, “the briny notes of the sherry, the resonated flavors of the vermouth, and the slight bitterness of the ES rose vermouth work with the house-made apple butter.” It’s a big-flavored drink that demands a sweet, substantial meal.
- 1 oz Eastern Standard House-made Rose Vermouth
- 1 oz Carpano Antica Vermouth
- 1 oz Lustau East India Sherry
- Pinch of salt
Combine ingredients in a chilled mixing glass and stir without ice to dissolve salt. Pour into a chilled lowball and garnish with an in and out orange twist.