Destination: Cocktail -- Allston Yacht Club shakes up new libations for the holidays


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In my ongoing quest to bring you the very best in drinking news, I have once again thrown my liver on the sword to taste a variety of yummy cocktails in search of the perfect holiday concoction. Fortunately for me, I found quite a few at Allston Yacht Club, a small neighborhood restaurant and bar that is within walking distance of my humble domicile. (This last detail was very handy for me on the night in question.)

Friday’s Calendar nightlife page featured a creamy little number called Figgy Pudding, so I thought I’d highlight a few other recipes on the blog. They are for a chocolatey vodka drink called “Baci” and a warming, rummy drink called “The Accursed Fruitcake.” They both come courtesy of AYC owners Bill DiDonna and Charles Kelly, who also wrote the clever mixing instructions after the jump.



“Kiss” in Italian. One of the ways I knew it was coming up on
Christmas when I was a kid was when those beautiful hazelnut and
chocolate candies started to show up around the house.
Now I can drink one.

1 1/2 ounces vodka
1/2 ounces chocolate liqueur
1/2 ounce Frangelico (or Amaretto, a fine substitute)
Chocolate-covered hazelnuts*
Sugar mixed with cinnamon, cocoa powder and allspice for coating the rim of the glass

Ice a shaker and add the liquors. Shake and strain into a sugared martini glass. Add two of the hazelnuts.

*We roast hazelnuts and temper chocolate to coat them. It is a lot of work. You can do it too, or you can buy pre-made Baci almost anywhere during the holidays (although they’re gigantic) or, in a pinch, throw in a couple of Whoppers. It will still be delicious.

The Accursed Fruitcake

Guaranteed, no one will use this as a doorstop.

Into an iced highball glass add:

1 ounce brandy
1 ounce gold rum
1 tablespoon Inebriated Fruit*
Top with apple cider

Stir and serve.

We start the fruits six months in advance, but do not lament. Gather some combination of dried cranberries, cherries, apricots, blueberries, peaches, candied ginger, green and red raisins. Chop the big pieces and soak the fruit for 10 minutes in boiling water. Drain and pour the fruit into a glass container. Add one-fourth cup of sugar for every pound (a pound will make dozens and dozens of drinks, but you’ll have leftovers for next year) of fruit. Add a few cinnamon sticks, a couple of cloves, an allspice, etc. Cover with brandy and let sit until needed.

--Jessica Gelt

Photos, from top: Figgy Pudding, Baci, the Accursed Fruitcake. Credit: Allston Yacht Club