Ever wonder how mixologists and sommeliers celebrate love? We were curious to know how experts in the hospitality world toast to romance and what they treasure about their beloveds. Here is what they had to say…
Boston Harbor Hotel Executive Chef and Boston Wine Festival Founder Daniel Bruce
“It is, of course, wine, and without a doubt, White Burgundy as the drink of choice and has been since we first started dating. I never have to ask what wine she would like me to open, which makes it much easier to decide. In fact, we toasted to our son’s wedding in January with a Meursault. The top thing I love about Julianna? Now it is hard to mention just one thing… she is a remarkable woman, she is an artist, a lawyer and after 34 years it still feels like we just met, and we both share the same passion for food, wine, art, travel and family,” Boston Harbor Hotel Executive Chef and Boston Wine Festival Founder Daniel Bruce.
Wine Director for Krasi Evan Turner
“Xinomavro, How do I love thee? Let me count the ways. I adore Xinomavro, the ethereal red grape from Northern Greece. If you are seduced by Pinot Noir or Nebbiolo, Xinomavro will enchant you. Xinomavro is a bounty of cherries, a walk through a New England forest in fall, the first few notes of your favorite song, the smile of the love of your life. Now though I love Xinomavro in general, Dalamara Winery’s “Paliokalias” (Old Watch Point or Old Guard Tower) has been my greatest love of all. I love to serve Greek food for my lovely wife Elissa, whenever I can I bring the Dalamara out, I do. She has a brilliant palate and will give me the business when I serve something sub-par, Dalamara never disappoints her. Whether I am grilling lamb or making any of the glorious Greek vegetable dishes, Dalamara Paliokalias is glorious. Like true love, it is rare, however always worth searching the world for,” notes Wine Director for Krasi Evan Turner.
Restaurant Manager for Shade: The Eatery at Higgins Beach Inn Abigail Serina and Executive Chef at the Black Point Wes Philbrick
Abigail and Wes are married and work for Migis Hotel Group. Abigail Serina is the Restaurant Manager for Shade: The Eatery at Higgins Beach Inn and Wes Philbrick is the Executive Chef at the Black Point Inn. Both properties are in Scarborough, Maine. The couple shared their drink of choice during the quarantine, Kentucky Mule. They also shared the recipe!
2oz Good Bourbon
.5oz freshly squeezed lime juice
Maine Root Ginger beer to top
Fill a copper mug with ice.
Add ingredients and garnish with fresh mint and a lime wheel. ( we didn’t have any garnish)
General Manager at Links House Phil Scott
“With our first anniversary coming up in June, there will be only one drink to celebrate with…Joseph Perrier Champagne. We were married in the forest at Falls of Shin in the HIghlands of Scotland, surrounded by an intimate wedding party of our closest family and friends. The best day of my life so far. The Joseph Perrier Champagne was chilled and on standby for directly after the vows..so too will it be ready for our 1st anniversary and the many others to follow,” said Phil Scott, General Manager at Links House.
Big Night Entertainment Group’s Regional Beverage Director Monica Vicente
“We love the Berry-Hibiscus Negroni and how refreshing this negroni is with the summer flavors of berries and hibiscus twist added to it. The thing I I love the most about my husband is how silly he is all the time, always finding ways to make me laugh,” said Big Night Entertainment Group’s Regional Beverage Director Monica Vicente.
Florblanca Resort General Manager Cody Dillon
“For many years, Ugo and I have always enjoyed a Campari spritz during “aperativo” hour. This is our time to catch up from the day, and this cocktail always stimulates good dialogue and an appetite. With warm tropical weather year round in Costa Rica, this drink is very refreshing to enjoy while we watch the sunset over the Pacific. We prefer our Campari spritz in a large wine glass, lots of ice, and served with a slice of orange,” said Florblanca Resort General Manager Cody Dillon.
Stacey Marcus is a Boston-based freelance lifestyle writer, publicist and content strategist. Her work has appeared in Boston magazine, Boston Common, Bride & Groom Magazine, Destination I Do, Modern Luxury Weddings Boston and Chicago, Ocean Home and playboy.com among others. A former senior editor at New England Bride Magazine, Stacey is also a publicist for non-profit organizations and small businesses. She is the author of a children’s book, A Bed for Every Bear: Tuck’s Tale. Stacey enjoys writing about travel, trends, and romance.