Fun addition at Park Restaurant & Bar – The Boston Globe

Located on JFK Street in Cambridge, surrounded by fast-food eateries, coffee shops, and bars, Park Restaurant & Bar is dark and mysterious at the entrance. Its aesthetic could be described as sophisticated library meets cocktail bar. Derek Almeida manages the bar and its clever cocktail menu, which changes with the seasons and boasts fun additions like the Saint Kevin. The cocktail uses Irish-made Poitin, one of the oldest distilled beverages in the world, a spirit that’s pot-distilled from beets. The drink has a strong flavor with a subtle sweetness to mellow it out. If you celebrate St. Patrick’s Day all week, here’s a break from beer. RAUL ZELAYA

Saint Kevin

Makes 1 cocktail

1 demerara sugar cube

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3 dashes of Angostura bitters

3 dashes of orange bitters

1 ounce rye whiskey

1 ounce Glendalough Poitin (sherry cask)

1. In a mixing glass, place the demerara cube with the Angostura and orange bitters. Muddle the cube well until dissolved.

2. Pour in the whiskey and Poitin along with some ice. Stir well. Add a single large ice cube to a rocks glass. Strain the mixture into the glass. Adapted from Park Restaurant & Bar

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