First up, the Tuxedo Cocktail, invented in 1931 at the Waldorf in New York City. For his own interpretation, Martin uses Eastern Standard’s private barrel of Bols Genever as a substitute for dry gin.

Tuxedo Cocktail #3

Ingredients
1 1/2 ounces Bols Genever (gin)
3/4 ounce dry vermouth
3/4 ounce Tio Pepe Fino Sherry
1 barspoon maraschino liqueur
1 dash Reagans Orange Bitters

Instructions
Mount ingredients in a mixing glass, add ice, and stir until until properly diluted. Strain into a chilled cocktail glass and garnish with an orange twist.

Next, Moules Provencal, a classic Eastern Standard dish. The citrusy flavors in the Tuxedo Cocktail complement the light, fresh, and oh-so-flavorful white wine butter sauce in the mussels. Don’t forget extra baguettes for dipping.

Moules Provencal
(Mussels with Tomatoes, Herbs, and Garlic)

Ingredients
1 pound PEI mussels, cleaned
2 tablespoons canola oil
1 tablespoon minced garlic
1 – 2 shallots, sliced
1/4 head of fennel, sliced
1/2 cup roasted tomatoes
1 cup dry white wine
1/2 cup butter
Mixed fresh herbs, finely chopped
Salt and pepper
Grilled baguette

Instructions
1. Heat canola oil in sauté pan.
2. Add garlic, shallots, fennel, and tomatoes, then cook for about 2 minutes.
3. Add the mussels to the pan, then quickly add the wine.
4. Cover and steam for about 2 minutes.
5. When shells are open, add butter and a generous helping of herbs.
6. Season with salt and pepper to taste.
7. Finish with a grilled baguette on top and serve.

Our Hotel Commonwealth – Boston, MA Boutique opens Tuesday, January 15, at 11AM ET.

By Julia Ivins, Staff Writer

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