These recipes for a couple of classic cocktails come courtesy of one of the Fine Arts Center’s sponsors, WGBY Channel 57, which airs Ming Tsai’s cooking show Simply Ming, produced by sister station WGBH. Ming wears several hats besides “award-winning chef.” He’s an author, a TV/new media host and producer and, of course, the proprietor of the well-known restaurants Blue Ginger in Wellesley and Blue Dragon in Boston. Both concoctions are delicious; we especially like the Kir Royale. The berry-based liqueur–cassis is the French for black currant–dresses up an inexpensive cava and makes a toast or that end-of-a-long-day drink a little fancier, a little more special. Perfect for Valentine’s Day, too.
Kir Royale
1 oz. crème de cassis
6 oz. Champagne or cava
To make: Into chilled wine flute, pour crème de cassis. Top with Champagne.
Lion’s Tail
1½ oz. bourbon
¾ oz. lime
½ oz. simple syrup
½ oz. allspice Drambuie
Dash Angostura bitters
Twist of lemon
To make: Combine ingredients in shaker and shake with ice. Strain into chilled cocktail glass. Garnish with lemon twist.
Photograph of Kir Royale by Anthony Tieuli