Drink of the Moment
Name: Ginger Britton
Reinventor: Head bartender Brian Goodwin “fell in love” with the original iteration of the cocktail while sitting at the bar of the Bourbon House in New Orleans. He updated it by swapping peach for orange bitters and replacing muddled mint and ginger with the house-infused syrup.
Fell in love?: Yes. The drink’s named after a 1920s burlesque dancer, which fits in nicely with the Prohibition-era feel of Scollay Square.
Reminiscent of: A defanged mint julep. Eagle Rare is a smooth whiskey, and the peach and syrup cushion the alcohol’s force. Only at the end does the mint clip through the sweetness. “I wanted something everyone could enjoy,” says Goodwin.
For bourbon-haters: Try the Gingersmith, with apple-ginger vodka, mint, lime and
orange bitters. “I love vodka,” says Goodwin. “It’s a blank easel to work with.”
Pair it with: Something rich and smoky, like New Orleans barbecued shrimp, or with a nip of spice, like blackened day boat scallops with horseradish marmalade.
Scollay Square | 21 Beacon St., Boston | 617-742-4900 | scollaysquare.com