Debuting today (first day of Summer, son!), this assemblage of libations draws inspiration from 390's "farm-to-table" mantra and runs the gamut from a lemongrass gin with tonic made from Peruvian tree bark, to a "filthy" Martini w/ a house-stuffed habanero olive & dash of Bittermen’s Hellfire Bitters, to a bacon-infused house-smoked bourbon & muddled peach number named the Peach ‘n Pig.
Published: June 20, 2012 at 4:00am EDT
406 Stuart St
Boston, MA 02116
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