NIGHTLIFE
Boston



> Alibi

Alibi, the new lobby bar at The Liberty Hotel, takes full tongue-in-cheek advantage of this building's former status as the Charles Street Jail, as do the hotel's restaurants, Clink and Scampo ("escape" in Italian). The walls are lined with mug shots of famous felons (such as Lindsay Lohan, Paris Hilton and Frank Sinatra), while criminal acts of the cocktail kind include the Divine Brown (named after Hugh Grant's close friend) as well as Mel's Gibson, the Cool Hand Cuke and Doing Thyme.
—Annie B. Copps

Alibi at the Liberty Hotel, 215 Charles St., Boston; 857-241-1144; alibiboston.com (reviewed W&S 6/08)




> The Beehive

The Beehive has Bostonians swarming to the South End for a double-decker nightclub venue offering carefully-crafted cocktails, a thoughtful menu and live music designed with Paris' La Rûche in mind. The buzz is well deserved, with cocktails such as the Beehive Julep, made with two Caribbean rums and a heavy hand of freshly squeezed citrus juices, then sweetened with -do you have to ask?- honey.
—Annie B. Copps

The Beehive 541 Tremont St.; 617-423-0069;beehiveboston.com (reviewed W&S 12/07)




> Bristol Lounge

Bristol Lounge at the Four Seasons Hotel is a homing beacon for Scotch lovers, with its stellar view of the Boston Gardens in full fall foliage. With some 25 bottles (21 are single malt) general manager Ingo King says, "Bostonians know their Scotches and so do we. If they want peaty, I offer Islay; if they prefer briny, then I suggest one of our many Highlands." Most of the swell-set imbibers here prefer theirs neat, but King is toying with the idea of a seasonal cocktail. Stay tuned.
—Annie B. Copps

Bristol Lounge, Four Seasons, 200 Boylston St., Boston, MA; 617-251-2052; fourseasons.com/boston/dining/restaurant/the_bristol_lounge




> Church

Church, in the Fenway, is doing its best to keep confessionals busy by putting the seven deadly sins in heavy rotation with cocktails that run the gamut from greed to vanity. Sloth, for instance, a classic Manhattan made with Old Overholt Rye, is meant to be quaffed slowly; Envy gets its name from the green kiwis that are blended with vodka. Both saints and sinners are rewarded in kind by chef Andy Beer's bistro menu.
—Annie B. Copps

69 Kilmarnock St.; 617-236-7600; churchofboston.com
(reviewed W&S 2/08)




> Grill 23 & Bar
Grill 23 & Bar has built its reputation on prime dry-aged steaks and robust reds, so post-porterhouse-and-cabernet repasts are typically punctuated by a pour of one of wine steward Gino Rossi's two dozen Cognacs. Rémy Martin Louis XIII tops the popularity list at $150 a pour, but you'll find all the big names and many more affordable choices from smaller houses like Pierre Ferrand.

—Annie B. Copps

161 Berkeley St., Boston, MA; 617-542-2255; grill23.com




> Restaraunt Blu

Dominick Minots, food and beverage manager at Blu, keeps more than a dozen vodkas from around the world in rotation at this busy, beautiful bar, but the local favorite remains Triple 8, made on the nearby island of Nantucket. And while French Grey Goose and Russian Stolichnaya hold court for mixing, Minots turns to his personal favorite, mandarin orange blossom-infused Hangar One from California, to make the "Paramount," a citrusy libation made with Cointreau and Tang (yes, Tang). "We dip rims in Tang," says Minots with a wink, "for extra flavor and a great presentation."
—Annie B. Copps

Blu at Sports Club/LA, 4 Avery St., Boston, MA; 617-375-8550; blurestaurant.com