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From Our Blog

The art of the cocktail at Boston Park Plaza

Boston Park Plaza has long been known as one of the best hotels in Boston. With our incomparable location near Boston Common, we are also a destination for those seeking a great meal or a memorable drink.

Recently, Julia Buccieri, Food and Beverage Manager at Boston Park Plaza blended her experience, talents and dedication to the art of the cocktail to create a new drinks menu for Off the Common, our lobby restaurant and bar.

Julia grew up in the Boston area, then attended Pratt School of Design in New York City for college, studying painting, drawing and photography. It’s while working in New York that she fell in love with cocktails and the art that goes into making a memorable drink. She moved back to Boston and was working at restaurants before discovering the breadth of opportunity that a hotel offers someone with her creativity.

“It takes me months to research the drinks, the flavors, the ingredients and the names of the cocktails,” Julia says. With her background in fine art, she looks at the flavor profiles, as well as the visual cues of the drinks. A musician as well, she considers the cocktail menu like an album, so it provides a range of taste experiences.

Julia says that Boston Proper was inspired to be a bigger cocktail. Made with Hendrick’s Gin, Aperol, White Peach Cordial and Sparkling Rosé, it’s more complex with herbal notes.

She also looked to update a classic drink. The result is the delicious Grape and Grain, which is a variation of a Manhattan, crafted from WhistlePig PiggyBack Rye, Fonseca Tawny Port, Lavender Honey and Suze Aperitif. “Suze is an aperitif from France, which a lot of people haven’t tasted,” she says. It’s neon chartreuse in color and replaces bitters in the drink, while the lavender honey delivers the sweetness. “The result is a special balance,” she says.

The Garden Gimlet is named for the hotel’s proximity to the Public Garden and is created with Hendrick’s Gin, Wild Moon Cucumber Liqueur, Lime and Jasmine Green Tea Honey. “It uses cucumber liqueur that’s all-natural from Connecticut. It has a half rose-sugar rim with a greenish hue from the liqueur,” she says, making it visually stunning as well as distinctly refreshing.

The cucumber liqueur is just one of many ingredients sourced locally. Other items include the Jasmine Green Tea Honey from nearby MEM Tea and seasonal local jam used in the drink Monkey Jam.

After dinner, guests can peruse the Captain’s List. One of Julia’s favorites is the County Kerry, a cold drink inspired by a hot toddy that substitutes port for whisky. The drink begins with Fonseca Tawny Port, then blends Pierre Ferrand dry curaçao, an orange liqueur, clove-infused wildflower honey and fresh lemon juice, for a fruity drink that has a tartness. It’s a gem of a cocktail, and guests are loving it.

When Julia looks at the menu she’s created for our guests, she’s proud of its balance and its breadth, ideal for those who are seeking a fresh twist on their choice of cocktails.

About Us

Boston Park Plaza is a Boston icon regularly recognized as the best hotel in Boston. Our one-of-a-kind experience is as richly textured and profoundly memorable as Boston itself.

Photo Credit - Xana Turner Owens

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