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Samuel Monsour on His Favorite After-Shift Drinks

For Cocktail Week, Eater reached out to local restaurant industry folks to see where they like to get their drink on when their shift ends. Here's what Samuel Monsour, Executive Chef of jm Curley, had to say:

Most nights I crave wicked sticky hoppy beers, so when I'm in the mood for a cocktail, odds are, it's because I've had a long and stressful day, and a stiff elixir is the only remedy. It's usually way too late to make last call at any other establishment, and that's fine with me, because all I'm craving is one of [jm Curley Bar Manager] Kevin Mabry's Trinidad Sours. Add a shot of green chartreuse on the side for an extra rough day...

And on nights that he does get out early enough to go elsewhere:

Then I hang in my neighborhood, the North End, and visit my dear friend Matty at Volle Nolle. I usually ask him for something manly and robust, haha. Last time he made me a Falcone, which is Diabolique-infused Kentucky bourbon, Dolin dry vermouth, Cardamaro, and Fee Brothers old-fashioned bitters, served on the rocks with lemon twist. It hits the spot, and so does Matty's charming personality!
· All coverage of Cocktail Week 2012 on Eater [~EBOS~]
· All coverage of jm Curley on Eater [~EBOS~]
· All coverage of Volle Nolle on Eater [~EBOS~]
[Photo: Rachel Leah Blumenthal]