Thirsty Thursday #6

Happy almost TGIF. This week I ventured to Gaslight on Harrison Ave. in Boston's South End. I had heard great things and was finally able to check out this amazing and exciting French bistro. From the windows, to the walls (you can sing the rest) to the white marble table-tops, this restaurant was taken straight off the Champs-Elysees (a famous avenue in Paris filled with shops, cafes and of course, brasseries).

So who was surprised when Sarah, our bartender for the evening, was just as incredible in her bartending skills as the rest of the restaurant. She made two Bully Boy cocktails, the first was a vodka julep of sorts, and the second was a whiskey drink that will blow your socks off. The vodka julep was sweet and refreshing, which is great for those that don’t like to taste the overwhelmingly strong taste of alcohol in their drink (but look out, I know the combination is just as deadly for your head in the morning). The second drink was a much stronger drink, but diverse in its flavor profile.

When I asked Sarah about Bully Boy (after she finished the bottle of vodka no less) she replied, “They sell well here at Gaslight, and we like to know that the product is coming from local guys.”

Well there you have it, Gaslight is most definitely a place to check out for fun, french bistro food and some of Sarah’s amazing Bully Boy cocktails. Peace, love and Bully Boy.




A Julep of Sorts
2oz Bully Boy Vodka
1oz Sour mix
1 lime wedge
6 mint leaves
Splash of soda water




Whiskey Drank
2oz Bully Boy White Whiskey
2 dashes apple bitters
1/2oz Canton (ginger liqueur)
1/2oz Pierre Ferrand cognac

Thirsty Thursday #5

#ThirstyThursday is back again! This week I wanted to introduce you to Pain D’Avignon, the latest restaurant to stock Bully Boy products on its shelves. This place is awesome - located near the airport in Hyannis - it’s half bakery and half cafe boulangerie extraordinaire. Not only does the bakery produce over 20 different breads and baked goods, which is an impressive feat, but they offer dine-in European-style breakfast as well as lunch and dinner to all their patrons.

And what better way to compliment a delicious meal than with a mouth-watering Bully Boy cocktail. (I mean, am I right, or am I right?) We are not only new to the shelves of Pain D’Avignon, but to all of Cape Cod! If you think that means you won't be seeing us around you are sorely mistaken.

We were lucky enough to catch up with Brendan, the manager at Pain D’Avignon, and get the inside scoop for what he plans on cooking up with our Bully Boy products. This is what he created:

Hot Buttered Rum
2oz Bully Boy Rum
Hot water
Tablespoon and a half of "mix"

So what exactly is this mystery "mix" that makes this cocktail so good?

3/4 cup brown sugar
1/2 cup butter
1/2 cup whipping cream
1 cup powdered sugar
1/4 t nutmeg
1/8 t cloves
1/8 t cinnamon

Looks amazing, right? I think I would start with dessert and work backwards.

This cocktail is not only a Pain D'Avignon specialty, but it is one of only four cocktails in the restaurant found on a menu (the dessert menu no less). If you want a dinner cocktail Brendan suggested trying the cocktail du jour, which allows the bartenders to play around and create something new everyday. If you're planning on sticking to the dessert menu, however, pair this delectable drink with the creme brulee. When I asked Brendan for his suggestion, he said that the sugary, vanilla custard of the creme brulee was definitely a good match but he preferred marrying good cocktails with good conversation. I couldn't agree more, Brendan!

And with that, have a safe and enjoyable weekend. Peace, love and Bully Boy.

Thirsty Thursday #4

So I decided to head to Allston this week to check out Deep Ellum, which I have been hearing about for months from my Boston University Allston-dwellers. They LOVE this place, so when I found out that they not only sold Bully Boy but they also had a back patio, I was in!

The place was exactly how I pictured - intimate lighting with wood benching and tables lining one wall with a long wooden bar along the other. Walking inside you are instantly in a warm and friendly environment where our favorite Bully Boy White Whiskey fits right in. As I was there with friends (beer drinkers no less!) the food of choice was soft pretzels, but I asked the bartender for whatever Bully Boy drink he had the most fun making. What did I end up with?



Deep Ellum Sazarac
2oz BB White Whiskey
2 dashes aromatic bitters
6 dashes peychauds bitters
1/2oz simple syrup
Absinthe rinse








This is a nice take on a classic, the BB serving as a great substitute for Rye. Even better? They are aging this delicious concoction to be released as the fall season’s barrel aged cocktail specialty drink! As with all things barrel-aged, I was told the wood turns a good sazarac into a great one. Deep Ellum, we’ll be back for you! That’s it for me today, enjoy the end of what felt like a crazy week and HAPPY HALLOWEEN! Peace, love and Bully Boy.

Thirsty Thursday #3

This week I have officially dubbed opposite week. Why? Because on Saturday Will and Dave are heading to Nantucket for HOGtoberfest at the American Seasons Restaurant, so I am going to tell you about the drink today and then suggest you jump on a ferry over the weekend and join the Bully Boys themselves to sample this killer cocktail.

The Apple Harvest

2oz. Bully Boy White Whiskey
2oz. Crab Apple Infused Bitters
Splash Sour Mix

Shake it up and pour over ice.

Sounds pretty good, right? The cool thing about American Seasons is that they focus all their energies into offering their customers modern, American cuisine that is created with local and seasonal produce in mind.

“Bully Boy is a great addition that is moving well and people are really enjoying,” said Allison, employee at American Seasons.

So what’s in store for the weekend? HOGtoberfest at American Seasons features a pig butchering class for starters, and ends the weekend with non-other than your favorite Bully Boy cocktails as well as a slew of pork specials. And if that doesn’t do it for you, than I don’t know what will (perhaps just an Apple Harvest and salad?)

Either way, that's it for me this week, have a good one and enjoy the weekend! Peace, love, and Bully Boy.

Thirsty Thursday #2

So if you are running around Boston with your heads cut off, traveling from liquor store to bar with no time to stop and smell the roses (or in this case drink a BB mojito), what do you do? You do what we do - you hire an intern. And what do THEY do? Everything you can’t! Enter Betsy.

This week Betsy went to was Island Creek Oyster Bar, at 500 Commonwealth Ave in Boston’s Kenmore Square. Island Creek is trying to blur the lines between the restaurant and the farmer, bringing them even closer together. This is seen in the ever-changing menu which reflects seasonal and local cuisine. Who wouldn’t be happy to see local farmers and fisherman getting their daily catch on the next plate. What we haven’t mentioned are the drinks! - serving local beers from around the New England area is the first thing you may notice about the drink selection, but serving Boston’s own Bully Boy Vodka/Rum/White Whiskey is surely the second.

When sitting down to actually try some of their delicious Bully Boy creations, we asked Devin, our bartender, why he liked Bully Boy. His response? “The guys are great; I have met them a few times when they come in to drop-off product. They are truly the real deal. Supporting brands like Bully Boy, who are a local, up-and-coming spirit brand with a high quality product is what we do.” Sounds great, Devin! And if you don’t believe that these drinks were absolutely delectable, head over to Island Creek Oyster Bar and check ‘em out for yourself, OR , head to a liquor store near you, follow the recipes for these two awesome drinks, and make ‘em!

That's all for me today, folks. Have a great start to your weekend. Peace, love, and Bully Boy.

The Big Stick
2oz Bully Boy Rum
3/4oz Demerara Syrup
3 dashes Angostura
3 dashes Doychouds
3 dashes Absinthe

Mix all together on ice and stir. Strain, pour, and enjoy!


The White Whiskey Julep
2oz Bully Boy White Whiskey
3/4oz Vanilla Simple Syrup
10 Mint Leaves

Muddle the simple syrup and mint leaves. Stir in the whiskey. Add crushed ice. Pour into a glass, add the mint sprig garnish and enjoy!

Thirsty Thursday #1

We are starting a series of blog posts dedicated to showcasing some of the cocktails using Bully Boy. For our first review, we sent our trusty intern Betsy to Umami, a hidden gem on 1704 Brookline Street in Washington Square. Take it away Bets.

“Umami” is a Japanese word meaning “savory” - what some would call the mouth’s 5th taste. Whatever you want to call it, the food was delicious, and the cocktails were both tasty and inventive.

Noon Inthasauwan, the beverage director and resident mixologist is more scientist than barkeep. She calls herself “the bitter woman of Brookline.” Why? Noon’s specialties are herb and spice infusions, like her famous hibiscus bitters, or rose bud essence.

When I asked Noon about her ‘ending talent she replied, “I love to play around with all types of herbs and spices, so I’m always coming up with new cocktails for my customers.”

Well bravo, Noon! You have opened my eyes to a whole new side of Bully Boy. Two of the drinks that I got to try:

"Everything I Love About Boston"

2oz Bully Boy White Whiskey
1.5oz Westport River Rose
3 dashes Burlesque bitters
Squeeze a fresh lemon
garnish: a mint sprig and a lemon wedge

"Rosebud Mojito"

2oz Bully Boy White Rum
3 dashes rosebud essence
10 mint leaves (muddled)
2 lime wedges (muddled)
garnish: rosebuds and a mint sprig

If you're intrigued by these recipes, pair them with any light seafood or chicken fare - you won’t be disappointed. Noon suggested that I try the tiger shrimp appetizer - made with garlic butter, smoked cayenne, and lemon thyme - where the dishes herbs and spices would compliment the drinks above. Fabulous.

That's it for me, have a great weekend. Peace, love and Bully boy. ~ Betsy

It's all in the family

Dave and I feel like we can make great booze. But running a distillery requires a lot more than wielding a mash paddle. During the course of the day we typically change into, and out of, multiple sets of clothes as we go back and forth between sales calls, mashing wheat, driving forklifts, cleaning equipment, etc. (I’m a little self conscious our neighbors think we’re making adult films in our warehouse as I’m often caught changing in the front seat of my car). Whatever. We’re busy.


This kind of chaos necessitates a lot of support, and because we can’t afford to pay anyone, we beg for help from our family. Luckily they rule. So as we gear up for the even crazier fall season (fact: 30% of all liquor sales occur in November and December, fact: Bully Boy contains 15% of your daily recommended intake of Riboflavin, ok not true, but Riboflavin is quite good for you) we wanted to give a massive, and long over due thanks to one guy who has come in huge for us, my father in law, John (not kissing ass here, she already married me.)


Those of you who have been good enough to come down to visit us at the distillery know that we’re not exactly on the Freedom Trail, and that in the interest of putting our capital towards the best ingredients and distilling equipment we could find, we lack for the more luxurious comforts such as climate control, or a place to sit. What we do have, we owe to John. Namely the most ridiculous tasting bar this side of Napa, shelving strong enough to store sleeping business owners, and a mailbox which receives our checks that people like to wait too long to send.


Over the course of several weeks John travelled from Connecticut to Boston on a much too frequent basis with a coffee in his cup holder and a tablensaw in the back of his car to help us build out the finer pieces of the distillery. These trips meant long days with little or no food (okay, there was food. We fed him a few roast beef sandwiches) and on some occasions a sleepover in the twin 'guest' bed in his grandson's bedroom. Despite less than desirable working conditions and meager accommodations, John always wore a smile on his face.


There are a lot of other people to thank for helping us get off to such a great start, but reflecting on the first three months during this momentary peace of Labor Day, we wanted to thank one of the original Bully Boy’s - Big Johnny.