Marliave | Cocktails

W.C. Fields ($10) Pimm's No. 1, Absolut Vodka, Cucumber, Lemon

Toto, we're not in Sanibel anymore.

It is with a bit of post vacation blues and temperature shock that I made my way through day one back in the office and the 30 degree city streets. It is no wonder I ended up in DTX after work sipping strong cocktails. The Marliave to the rescue!

Exhibit 1:

Exhibit 2:

No more Yuengling, Key Lime Martinis or Agave Margaritas for this girl!!

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Exhibit 5:

We pour and mix to a different drum up here in Boston and rightly so. (Yuengling on tap really wouldn't hurt our cause, but then, it might not be such a special treat to drink it down South!) Anyways, I met up with pals Rachel and Christine at a crowded Marliave where we caught up over the latest "Smashes, Slings, Mules, Dasies, and Royales."I'm not sure which is what but here is what I do know: their cocktails are enough to make you forgo the pain and agony of returning to harsh winter temperatures from a land of summer sun. They remind me why I love this city and the bartenders who pour here. Why I live in a place where I get to experience all the seasons and the brilliance of fall and winter cocktail menus. Where the vintage Marliave bar is of simple black and white elegance with marble countertops, pressed tinplate ceilings and white globe lighting. I'll soon get used to the cold and I'll get through yet another winter, as long as I have libations like the ones served here to impress me. The drinks (and their lively garnish counterparts) at Marliave are as fantastic as they are photogenic.                     

The Professor ($10) Makers Mark, Cote de Rhone, Lemon, Maraschino

At Marliave they craft their cocktails the old fashioned way; using ice and mixers. I noticed immediately how huge and perfectly square their ice cubes were. I learned they invested in a specialty top of the line ice machine which makes the cubes from distilled water and of large proportion. This insures your ice cubes stay frozen longer, melting at not even close to the rate of crushed or smaller ice pellets. The result is a stronger and colder drink. As far as the mixers are concerned, they believe shortcut preparations like soda guns produce an inferior product which in turn ruins the quality of the top shelf liquors. I wanted to sample the entire libations menu and I intend to return for just that - and to have a proper meal!

The Marliave

10 Bosworth St

Boston, MA 02128