Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 28 NOVEMBER 2020 CONTACT kokeshirestaurant.com; nightshadenoodlebar.com; paddleinnsurf.com E AT + D R I N K that end, the restaurant has worked to create cocktails that are fresh, travel well, and are relatively easy to serve at home—even includ- ing the signature garnishes, she says. They're not alone. The top craft cocktail places in Massachusetts have put a lot of thought into making sure that the at-home experience is just as good as the one inside the restaurant—albeit without the charming banter and the slick glassware. "We're trying to simulate the cocktail as best we can, so it's the same when you pour it over ice when you get home as in the restaurant," says Beau Sturm, who co-owns Paddle Inn in Newburyport with Suzie Maitland and Joshua Childs. Because of this, a few to-go drinks include an extra touch of water, to simulate the amount that would come from bartender- quality shaking in a cocktail tin. The to-go cocktail bill, signed by Governor Charlie Baker in July and in effect for the dura- tion of the pandemic emergency, has provided a welcome additional revenue stream at a time when most area restaurants are operating at less than half capacity, but Sturm says it comes with a benefit for dine-in guests as well. "It gives you a safe option to have that last cocktail," Sturm says, noting that many restaurants are limiting the amount of time patrons can stay at a table, because of reduced capacity. So, offering the opportunity to grab one more drink to enjoy at home—maybe with a to-go dessert—has become a popular option. To make things even easier, Paddle Inn is offering some of their cocktails like the Painkiller—a blend of rum, Coco Lopez and fresh juice—in bottles. "Especially the bottled cocktails can sit in the fridge for a few days," says Maitland. "If you're having a bad day, you can just crack one open, and all of a sudden you've got a Painkiller." Not only does it boost local restaurants, but to-go cocktails also support local distilleries, which have taken a hard hit from bars being shuttered since March, says Erica Yeomans, bar manager at Kokeshi in Salem. "We work with most local distilleries, so for us, being permitted to sell cocktails to-go was very important. We need to support them as much as we can," says Yeomans, who notes that spirits from Deacon Giles, Privateer, and Rumson's are among their favorite North Shore brands. "We are constantly changing up the menu offerings, Crown of Thorns from Kokeshi PADDLE INN, Newburyport To-Go Drink: Rocking Chair Tea-infused bourbon, lemon, and mint, it's easy drinking anytime. To-Go Food: Baby Octopus and Croquetas. Guy Fieri recently enjoyed this dish of deep-fried potato fritters studded with chorizo and topped with baby octopus when Chef Suzi Maitland was invited to appear on his Food Network show, "Diners, Drive- ins and Dives." The complex mix of flavors from romesco sauce, cippolini onion, tomato, Castelvetrano olives, shaved asparagus and celery is ideal for a winter night. KOKESHI, Salem To-go cocktail: Crown of Thorns This tiki-style drink with accents of cinnamon, nutmeg and cloves pairs perfectly with the season. To-go food: Any of their ramen bowls are perfect in the fall and winter months. Try the Pork Belly, with Kokeshi Broth, noodles and a soft boiled egg, or the Farmers' Market, made with vegetable miso broth, noodles, corn, bean sprouts, and carrots. NIGHTSHADE NOODLE BAR, Lynn To-go cocktail: Saigon Cigar Club A slow-sipper made with sultry bourbon, Thai banana, black cardamom, Viet-coriander, and lime. To-go food: Start with the Warm Sesame Olives (order double, trust us) then get the #7, Mi Xao Don crispy egg noodle and scallops. IN THE KNOW Drink and Dine on the Couch HERE ARE SOME GREAT PAIRINGS FOR YOUR AT-HOME MEALS in addition to offering two to three specials each night, to highlight local distilleries while staying focused on the current season." To-go cocktails also give guests a chance to try a new spirit or mixer that they ordinarily wouldn't purchase for their home bar, she adds. No matter what you are drinking, the only thing that's certain about the coming season is it will be cold, and dark. And to-go cocktails are likely to be a critical component in helping local restaurants survive the long winter ahead. "I think people are wildly well intended," Sturm says. "Everybody's fiercely loyal and protective of their restaurants and their retail places." But realistically, he admitted in early October that in-person customers were already dwindling. Paddle Inn's indoor space is tiny, leaving few tables available inside while social distancing is required. "You know, I don't blame them. I don't want to sit here when it's 40 degrees either." Luckily, no one has to. Dial up your favorite restaurant, order a couple of cocktails with your dinner, and chill at home. For drink recipes, visit northshoremag.com