Our Favorite Cocktails To-Go During COVID-19

Finally, some good news: Massachusetts bars and restaurants can now sell cocktails to-go. From heat-quenching tiki drams to boozy slow sippers, you’ll find a wealth of portable potables at some of Boston’s best eating and drinking establishments. Heads up: The red tape requires that food is purchased with takeout cocktails, which gives you an excuse to partake in stellar snacking, too.

Backbar
The Union Square speakeasy is back to selling cocktails, this time in portable form. The options, which each serve two to three, rotate frequently. Expect creative combinations like the Strawberry Rhubarb Collins made with gin, apple brandy, rhubarb liqueur, lemon, and strawberry; Port Ellen made with Laphroaig Scotch and port wine; and Loving Frank mixed with Irish whiskey, Ramazzotti, and Dubonnet. Next-door neighbor Field & Vine provides the food, including a BLT with basil aioli, a Cheese Plate, and Ranch Popcorn. Cocktails are available for pick-up or delivery on Fridays only and orders must be placed by noon the day of.

Blossom Bar
Tropically focused Blossom Bar’s entire cocktail menu is available to-go in the form of single-serving “Cocktail Cartridges,” which are made to order with fresh juices. These include the Tito Puente made with rye, mezcal, Punt e Mes, toasted coconut, and sherry; and the Bocadillo Sour featuring rum, guava paste, mascarpone, and lime.

Celeste
The celebrated Union Square Pervuian restaurant is selling serves-two cocktails including its signature Pisco Sour, a Chicha Sour made with a shot of chicha morada (a Peruvian purple corn drink), and a Mezcal Negroni.

Coppa
Attention, Negroni lovers: Coppa is selling seves-one or serves-two portions of their House Negroni to-go, made with a Bully Boy gin developed specifically for them. Looking for something a little lighter? You can also pick up an Aperol Spritz.

Drink 
Fort Point’s Drink is selling cocktails to-go via its sister restaurants Sportello (located directly upstairs) and The Butcher Shop (in the South End). The selection of serves-four cocktails includes tropical classics like a Mai Tai made with Plantation Xaymaca Rum, orgeat, and orange cordial; and a Strawberry Daiquiri featuring Plantation 3 Stars white rum, strawberry, and lime.

Highland Kitchen
Somerville’s Highland Kitchen is selling several of their house classic cocktails in single servings to-go, including The Dorcherster made with vodka, triple sec, lemonade, and cucumber; and The Monsoon featuring rum, lime, and mango purée. Those looking for something on the boozy side can opt for the serves-two De La Louisanne, which mixes rye, Bendectine, vermouth, Peychaud’s bitters, and Herbsaint.

Spoke Wine Bar
Davis Square’s Spoke Wine Bar has rolled out a highly creative takeout cocktail menu, which includes selections like Halcyeon, made with rum, rhum agricole, coconut, sunflower, and orange; Meshes of the Afternoon featuring mezcal, watermelon, rose, buckwheat honey, and shio koji (a Japanese seasoning made with fermented rice); and Sun Tea, which combines cognac, lapsang souchong, vanilla, and oat milk.

Tiger Mama
Tiger Mama has a lineup of 12-ounce tiki cocktails for takeout and delivery, including a Trader Vic Mai Tai made with their own barrel of Privateer Rum, two Jamaican rums, almond, curaçao, and lime; and the Bongo Bongo that mixes amontillado sherry, coffee, banana, macadamia nuts, pineapple, allspice, and lime juice.

Toro
Toro’s house red or white Sangria is available for takeout, as well as a frozen drink dubbed The Frezcal that’s prepared with mezcal, lime, passion fruit and mint.

Trina’s Starlite Lounge
Trina’s has re-upped a number of house classics for their takeout cocktail program, including the Aperol Limonata made with strawberry- and rosemary-infused vodka and lemonade; and a Rockin’ Chair made with black tea-infused bourbon, ginger liqueur, lemon juice, and mint (both eight ounces). They’re also selling a rotating selection of carbonated cocktails in bottles for those looking for a little fizz.

Uni 
Uni is proffering a number of inventive cocktails that include the Violet Flight with Japanese whisky, cardamaro, violette liqueur, and bitters; and Persimmon Kiss featuring mezcal, Campari, persimmon, sweet vermouth, and orange oil.

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