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.”
4 Avery St., Boston, Massachusetts
This story appears in the print issue of June 2008.
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