Food & Drink

Rolls out at First Printer (along with a new food menu!)

Tasked with making First Printer's nascent cocktail lineup a little more sexy and willing to put out, renowned Hub mixologist Brother Cleve got busy scouring his ancient cocktail tomes and came up with a two-tiered assemblage that breaks down like this: Part I plays on the restaurant's historical theme and highlights "lost classics" (listed with the book/year where they first appeared), while Part II boasts a repertoire of new signature seasonals, many of which use ingredients unavailable in the US for decades.Rolling out over the next couple of weeks (13 'tails today, 10 not far behind), here's a little something to wet your whistle:First Printings: Offering a mod twist on recipes from the cocktail's Golden Age (1890-1919) and beyond, highlights include The Correspondent, a blend of Pierre Ferrand 1840 cognac, herbal green Chartreuse, and rare Liqueur de Rose, and The Journalist, which mixes gin, vermouth, and a dash of "this an' that" with several drops of self importance and one of those cool fedoras with a press pass sticking out of the headband. The last few things may not be accurate. Signature Seasonals: Take down just-for-now-classics like the Jamaican-vibed Rock Steady mixed w/ Navy-strength rum, allspice pimento dram & ginger beer, the frothy Pimm's Creole Cup, and the vanilla ice cream, Fernet, and Mexican Coke-mixed Bittersweet Ending -- last available when Big Head Todd and The Monsters broke up. But wait, that's not the half of it (actually, that's likely more than half of it): FP's also scrapped their entire Southern-style menu in lieu of something a little more New England gastropub, because everyone knows even the most uptight dates are willing to get a little sexy once you ply them with lobster salad sliders, Jonah crab hush puppies w/ a sweet corn & Thai chili sauce, and a bison burger on brioche w/ Gruyere, French onion gravy & a poached egg.