Profile: Mohamad El Zein
MOHAMAD EL ZEIN • 28 • General Manager/Beverage Director • Masa, Boston Tequila is hot. And Masa is a hot spot. Many of the South End Southwestern restaurant’s 7O+ premium tequilas, says Masa bartender Greg Neises, are requested by name. Diners in the know, and regulars are plentiful, bypass Sauza... Read More
The Colossus Known as Vodka
but subtle signs of a pending shakeout appear to be looming. Perhaps more expectation than signs, really, especially as vodka is still the most consumed spirit in the market and goes into nearly one out of four cocktails ordered. Overall, vodka is expected to grow by another two million cases... Read More
The Oriel Line
For winemakers, sourcing grapes from outside a vineyard estate is nothing new. Yellow Tail does it. So do Louis Jadot and Verget. But creating a line of limited-production wines from all over the world, crafted by a diverse group of renowned wine-makers, bottled at the source and then distributed under... Read More
Geek Heaven
Riding an impressive and seemingly unbreakable wave of industry growth, the Brewers Association recently celebrated the twenty-fifth anniversary of its signature event, the Great American Beer Festival (GABF), in Denver, Colorado. With expanded floor space and increased offerings, the festival broke its old records and new ground in the promotion... Read More
Cognac & Brandy
As a combined category, brandy and Cognac has doubled in sales from ten years ago. While it might be climbing the ladder slowly, it’s climbing nonetheless. In 2OO5, total volume increased .7% to 1O.2 million 9-liter cases. A breakdown of the statistics shows that most of the growth is in... Read More
Mix Masters
WHAT’S IN A NAME? Drink invention is, without a doubt, a major component of mixology. Today’s mixologists experiment with infused liquors, fruit nectars, aromatics, and flamboyant garnishes, creating unusual signature cocktails which may take inspiration anywhere from a Snickers bar to Thai curry. Some professionals worry, however, that the word... Read More
Soak It Up
Executive Chef Robert Fathman, of Azure in Boston’s Lenox Hotel, started experimenting with infusions years ago when he happened to have an overstock of fresh figs at the restaurant where he worked. Rather than toss them out, he poured bourbon on them, added some cinnamon and vanilla, and an infusion... Read More
Sake’s Now Cool • Beer Gets Boosted
Although sake has been in the US for decades, it was, until recently, a fairly one-dimensional beverage consumed almost exclusively with Japanese food. Typically served warm, people either loved sake or hated it. But nowadays, sake is chic. For a number of reasons, sake – particularly chilled sake – has... Read More
No Dribbling This Time!
Located an hour from Boston and a stone’s throw from Newport, Rhode Island, is the Westport Rivers Winery, which is owned and operated by the Russell Family. A recent conversation with winemaker Bill Russell reveals the rewarding side of the business while also delving into its darker corners. Carol and... Read More
Cordials and Liqueurs
This is hardly surprising as cordials are virtually everywhere and are often key ingredients in creative martinis and myriad other cocktails, while also being frequently served on their own. The last year saw some unique product launches, a variety of savvy promotions and the continued hot streak of the once-obscure... Read More