New bartender, new bar: 51 Lincoln ups their cocktail game

GOB_Thursty51Lincoln2_0815
A Stroll to Provence

Everyone has that one bar or restaurant that they really liked but, for one reason or another, never made it back to, despite all their best intentions.

It’s been a few years since I’ve been to 51 Lincoln, but it turns out it was worth the wait — it’s since changed for the better. While the cuisine was always memorable, one thing they lacked was a full-sized bar. Since my last visit, they installed a lively 13-seat bar, set apart from the more refined dining room. That, plus the recent hiring of “bar chef” Ginny Edwards earlier this summer, have cemented the Newton Highlands restaurant as a cocktail destination as much as a dining one.

Edwards, who’s worked at some of the better cocktail bars around the city (like Island Creek Oyster Bar and Russell House Tavern), is bringing that same level of expertise to 51 Lincoln. Among the most creative concoctions — on a cocktail menu rife with them — is the Peat Monster’s Reveal. It takes a peaty scotch, lemon and honey and garnishes it all with applewood smoked corn and watermelon. That latter detail highlights the interplay between the bar and the kitchen here, the boundary between which they’re working to break down.

“I started with a Peat Monster scotch, and thought, ‘what goes well with a smoky scotch?’,” Edwards said. That would be honey, of course. The addition of smoke corn and watermelon simultaneously inject some of their own sweetness, while slightly upping the level of smokiness — it mostly comes through the nose here, and the sip remains bright and lightly sweet. “The way things come across in a glass are not always as they are in my mind, but this one was awesome,” she said. Agreed.

Elsewhere, A Stroll to Provence takes gin, lemon juice, lavender syrup and a house-made thyme soda with egg white. The result is a beautiful, silk texture with a hint of effervescence. Another bucolic option, A Floral Affair, is a mix of gin, Creme de Violette, Elder liqueur, with edible flowers frozen inside ice cubes for a garnish.

Jumping from the fields to the shore, Rupert’s Revival takes a cocktail that’s often done wrong — and a goofy theme song — as its inspiration. Essentially a deconstructed Pina Colada, it’s named for Rupert Holmes’ “Escape (The Pina Colada Song)” (you know the jam), but pulls it back from teetering on the dangerous edge of touristy with a few dashes of cardamom bitters in addition to white rum, lime and pineapple.

The bitters dry it all out and make for an infinitely more interesting flavor profile. It’s topped with a coconut foam and served without a straw, because the idea is to get all of the broken down components at once. This is great in theory, unless you happen to be in possession of a brand new beard and have to spend the length of the drink wiping coconut foam from your whiskers. Fortunately, like most of the new drinks here, it’s worth savoring.



News
Entertainment
Sports
Lifestyle
National

Ex-Bitcoin official to plead guilty to Silk Road…

Bitcoin entrepreneur Charlie Shrem has reached a plea deal to resolve U.S. charges that he engaged in a scheme to sell over $1 million of…

International

China's army changes tactics to prepare for war…

Chinese President Xi Jinping has said China will spur military innovation and called on the army to create a new strategy for "information warfare" as…

National

California passes 'yes-means-yes' campus sexual assault bill

Californian lawmakers passed a law on Thursday requiring universities to adopt "affirmative consent" language in their definitions of consensual sex, part of a nationwide drive to curb sexual assault on…

National

Syrian refugees top 3 million, half of all…

By Stephanie NebehayGENEVA (Reuters) - Three million Syrian refugees will have registered in neighboring countries as of Friday, but many remain trapped by the advance…

Movies

What's new on Netflix in September

September has a supernatural theme for Netflix. UFO "documentaries" and the survivalist reality series "Doomsday Preppers" are among the new series coming to the online…

Going Out

'Friends' coffeehouse Central Perk coming to NYC —…

"Friends" is coming back for a one-off special: "The One with the Free Coffee." Warner Bros. is bringing a pop-up replica of Central Perk, the…

Movies

Interview: 'As Above, So Below' directors: 5 ways…

The fraternal directors of the found footage horror "As Above, So Below" dish on the best ways to frighten the bejesus out of audiences.

Movies

Criterion's new Jacques Demy box mixes the light…

Jacques Demy, the most effervescent of French New Wave filmmakers, gets a Criterion box all to himself, with classics like "The Umbrellas of Cherbourg."

NFL

3 things we learned in the Giants preseason…

The final score didn’t matter — a 16-13 win by the Giants — but it would’ve been nice to finally see Big Blue’s new-look offense get on track.

NFL

NFL Power Rankings: Seahawks, Broncos, Patriots, 49ers start…

NFL Power Rankings: Seahawks, Broncos, Patriots start at top

U.S. Soccer

5 facts about new England captain Wayne Rooney

Manchester United striker Wayne Rooney was named as the new England captain by coach Roy Hodgson on Thursday.

NFL

Jets vs. Eagles: 3 things to watch

A win on Thursday night at the Eagles would give the Jets a 3-1 record and just their second winning preseason under head coach Rex Ryan.

Food

Twitter used to track down sources of food…

When Chicago health officials saw Twitter users complaining about local food poisoning episodes, they reached out on Twitter to those users and often ended up…

Style

Trend: White hot on the 2014 Emmy's red…

White was one of the big trends on the Emmy's red carpet.

Food

Recipe: Samuel Adams beer-marinated grilled shrimp

Summer calls for two things: a cold beer and light food. Sam Adams' Latitude 48 IPA fairly bursts with citrus notes, making it an ideal marinade…

Wellbeing

4 healthy ingredient swaps to make your meals…

When it comes to eating well, everyone knows they could be doing better. But cooking in an apartment on a busy schedule is a recipe…