Join us January 14th at 7PM for Boston.com's Cocktail Club with host Jackson Cannon and his special guest, Ted Kilpatrick. This week they'll be making cocktails with Calvados, the famed Apple Brandy of France, catching up about the state of the Boston restaurant and bar scene and sharing tips the pros use to make great drinks at home. On deck are the esteemed Jack Rose and oft neglected Corpse Reviver #1. Everything you'll need is listed below, and you can order it all here.
Jackson Cannon is Boston.com Cocktail Club’s host and bar director for Eastern Standard and The Hawthorne. The veteran craft cocktail leader opened Eastern Standard in 2005 as Bar Manager, quickly cementing the neighborhood brasserie’s reputation as one of the country’s best bars, known for its attention to properly crafted cocktails and unwavering hospitality in a high-volume environment. The iconic, expansive program offering more than 60 classic and new creations secured national attention and earned Cannon “Bartender of the Year” award from Nightclub & Bar magazine in 2011. Cannon introduced the next iteration of his vision when he opened The Hawthorne, an experience centered in his commitment to thoughtfully crafted cocktails, continued cocktail/spirits education, and curating exceptional moments for guests. The Hawthorne has received numerous local and national accolades, including a semifinalist award for James Beard Foundation’s “Outstanding Bar Program” in 2014 and 2015, and winning Tales of the Cocktail Spirited Award for “Best Hotel Bar” in 2017. Cannon was a finalist for “Best Bar Mentor” at the 2013 and 2014 Spirited Awards and a 2014 Wine Enthusiast Wine Star Award nominee for “Mixologist/Brand Ambassador of the Year.”
Beverage Director/Owner Ted Kilpatrick worked at some of the best restaurants in Boston, including Radius, Sel de la Terre and L'Espalier, before landing at Barbara Lynch's flagship No. 9 Park in 2009. Most recently, he spent four years in New York City opening three ambitious restaurants and bars (o ya - NYC, Covina, and Roof at Park South). Ted opened Chickadee with chef/business partner John daSilva in 2018 to much local and national fanfare.
2 parts (16 oz) 100% pomegranate juice (juiced fresh or Pom Wonderful is great)
1 part (8 oz) sugar
⅛ tsp orange flower water (optional)
- Combine juice and sugar in a saucepan and place over medium-high heat.
- Stir frequently and bring to just under a boil.
- Reduce heat and continue to stir occasionally for 20 minutes (never let it boil)
- When the syrup has darkened and thickened slightly, take off heat.
- Add orange blossom water (optional) and stir.
- After it has cooled, store in the refrigerator until ready to use.
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