Behind The Bar: The Hawthorne's Dutch Oven Cocktail Recipe

Located just around the corner from historic Fenway Park, The Hawthorne is a multi-level cocktail haven that is best described as "understated-yet-unforgettable." That's not just due to the myriad of artwork adorning the walls of the intimate space — it also boasts upscale service, a refined cocktail menu and a warm welcome.

The Hawthorne embraces an eclectic clientele ranging from baseball fans heading to catch the Red Sox game to world travelers staying at Hotel Commonwealth, the luxury hotel that the cocktail bar calls home. And while most assume it to be the typical "stuffy hotel bar," The Hawthorne makes you feel right at home with its judgment-free philosophy and drink-of-choice spirit.

It's that exact philosophy that informs its fairly conservative cocktail menu. Instead of aiming to produce the next most innovative libation, the highly-educated bar team sticks to the classic, tried-and-true originals — always shaking things up with their own unique flair and flavors.

"Our own creations tend to reflect the bar that they are created at, understated in their presentation but complex, ethereal and, of course, delicious," says bar manager Jared Sadoian. "We love layering flavors from around the world, and don’t adhere to a particular 'theme' or common ingredients."

According to Sadoian, one of the team's favorite house cocktails to make for guests is the Phil Collins — a light, fun twist on the traditional Tom Collins. "This is a simple drink on the surface but with layered flavors underneath, all wrapped up in an easy to drink, citrus driven and very refreshing cocktail," says Sadoian.

Luckily, Sadoian kindly shared not only the Phil Collins recipe, but also The Dutch Oven recipe, another fan-favorite crafted former Bar Manager Katie Emmerson. If you're not planning to head to the upscale, authentic bar this weekend, take a stab at these irresistible recipes at home, straight from behind the bar at The Hawthorne:

The Dutch Oven

• 2 oz. Barrel Aged Bols Genever
• 2 sugar cubes
• 3 dashes Peychaud’s bitters
• 1 dash Regan’s orange bitters
• 6 drops St. George Absinthe

Directions:

1. Muddle sugar cubes with bitters, absinthe and a splash of club soda until a paste is formed with some of the sugar dissolves.
2. Add Genever and ice and stir until well-chilled and well-diluted.
3. Strain into a double old-fashioned glass with a pressed ice sphere.
4. Garnish with oil from a grapefruit peel.

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Phil Collins

• 1.5 oz. Square 1 Cucumber Vodka
• .75 oz. fresh lime juice
• .75 oz. simple syrup
• .75 oz. Yellow Chartreuse
• 1 dash cranberry bitters

Directions: Shake all ingredients with ice until well-chilled and well-diluted. Strain into an iced collins glass. Top with club soda. No garnish.