Boston-New York Cocktail Smackdown


I first published this post last spring, in honor of the first Yankees-Red Sox game. And today the same occasion rolls around again, on a beautiful, blue-sky day. And so I thought I’d revive this post, in case you feel, as I do, that this evening deserves a nice cocktail.

The first Yankees-Red Sox game of the season is about to start, and in my house that calls for a drink. I won’t say which team I’m rooting for because I’d rather not get the hate mail, so let’s focus on the cocktails, shall we?

Up first! The Bloody Sock. A Bostonian spin on a bloody mary, with a little bit of Clamato in honor of MA’s great seafood, and garnished with a green bean, for beantown. It’s liquored up with aquavit instead of vodka.

Up second! The Drunken Egg Cream. The New York classic made with old-fashioned Fox’s U-bet chocolate sauce (made in Brooklyn) and spiked with spiced rum and Kahlua.

These two drinks don’t go very well together, so you’ve got to pick sides.

Recipes, after the jump.

The Bloody Sock
Yield: 1 drink

3 ounces aquavit
3/4 cup tomato juice
1/4 cup Clamato
1 tablespoon horseradish
4 shakes hot sauce, or to taste
dash celery salt
2 shakes Worcestershire sauce
1 teaspoon fresh lime juice
pickled green bean, for garnish

Fill a cocktail shaker with ice, and combine all ingredients in it. Shake well. Put a couple ice cubes in a glass, and strain the Bloody Sock into the glass over the ice.

Drunken Egg Cream
Yield: 1 drink

chocolate syrup, preferably Fox’s U-bet brand
1/2 cup whole milk
1 1/2 ounces spiced rum
1 ounce Kahlua

Pour about 1/4-inch of syrup into the bottom of a glass. Pour in the milk, rum and Kahlua, and stir well to dissolve the syrup. Top off with seltzer, and stir again to create froth.


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