Happy Holidays!!!

Treason and Plot wants to wish all of our readers Happy Holidays and the best to you and yours in the new year!

We apologize for not updating, but all of our lives got ridiculously busy in the past few months. Please look for a slew of new updates in the new year.

Until then I leave you with this tasty recipe:

The Woodnote

2 oz Plantation 8 year Jamaican Rum

3/4 oz Carpano Antica

1/4 Nux Alpina Walnut Liqueur

2 dashes of Maple Syrup Bitters

Stir all ingredients over ice.

Pour into a single rocks glass.

Orange oil on top.

Light the fire in your fireplace.


-ab, cb, sb

Published in: on December 23, 2009 at 4:36 pm  Leave a Comment  

Remember, Remember (an ode to Niccolo Machiavelli)

For some reason, in college, I ended up reading Machiavelli’s The Prince in about seven different classes. The treatise is very short, but in being short it gets to the point very quickly. I like and dislike many principles in work, but I believe it can be used in the present day world.

Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage.

I’m going to just throw this out there. The three of use are young and have never owned a business. Is that stopping us? Of course not. Hell, we think it’s a big advantage. We don’t have the bad habits that we see other owners have. We can see businesses from the outside and observe what they are doing right and what they are doing wrong. We want and need to succeed. In our youth, we may have far flung dreams and high hopes, but what we do have is a firm base in reality. We know this will not be a cakewalk, but we will use that to our advantage. Our place shall succeed, but only because it will be done with intelligence and dedication.

I’m not interested in preserving the status quo; I want to overthrow it.

The wheel needs to be reinvented. It’s stuck in the mud and all it’s doing is spinning without any direction or will to move forward. We are not trying to make cocktails better than anyone in the city – we’re trying to make cocktails right. We will use proper and fresh ingredients. We will educate the consumer. We want to be that movement that changes the Boston cocktail scene. We will look to the past for amazing cocktails, but we are living in the present. We want to invent cocktails that will be in books two hundred years in the future and from there will inspire those to make drinks that will last two hundred years beyond that. It is quite easy to make a tasty beverage, but it is quite another matter to make something timeless. We will do that.

We will not base our wines on Cabs and Pinot. We will find a little known red grape known only to a village in Hungary. We will find a Swiss white varietal that will blow riesling out of the water. The world is huge, my friends. There is so much to see and experience and we want to take you on that journey without leaving your barstool.

But we are not chastising all things from the past. We want you to come in and enjoy a shot and a beer. We want you to feel comfortable in doing this and not pressured to have a cocktail because that’s the thing to do. I will happily give you a gin and tonic. Damnit, I love a gin and tonic on a hot summer day.

We will just have a bar that does it right. We want to be that movement that everyone follows.

He who wishes to be obeyed must know how to command.

Machiavelli is, of course, relating this to a standing army, but the same can be said about the army one hires to man an establishment. This army can make or break you. You can have the best group of servers in the business, but untamed talent can go awry. In The Prince Machiavelli has a quote which I do not agree with, “The answer is of course, that it would be best to be both loved and feared. But since the two rarely come together, anyone compelled to choose will find greater security in being feared than in being loved.” I believe that you have to be feared and loved. It is a necessity to be able to walk that razor’s edge in order to have a successful workforce. It’s kind of like being that parent that you can always have fun with, but when you get detention you don’t want to tell them – not because they’ll be angry, but because they’ll be disappointed in you. That’s the way, I believe, a staff should be managed.

Before all else, be armed.

…with knowledge and ambition.

Published in: on November 5, 2009 at 4:48 am  Leave a Comment  

Blade’s Perspective, cb

Blade Blade Blade…. One of the regulars that as soon as you see his face brightens the shifts, lifts the atmosphere of the entire station, and always has wise words and perspectives when it comes to life, career, and drinks.

1 oz. Benedictine
1 oz. Dolin Rouge
.5 oz. Fresh Lemon Juice
.5 oz. Pierre Ferrand Ambre
1 Dash Fee Bros. Orange Bitters
Strain into cocktail glass
Garnish with flamed orange oil

Published in: on September 27, 2009 at 9:01 pm  Leave a Comment  

Battle of Hastings

First off, they never should have let a guy with a history degree name cocktails…

2 oz Lecompte Calvados 5 year

1 oz Benedictine

1/8 oz Laphroaig 10 year Cask Strength

1/4 oz water

1 Demerara sugar cube

7 dashes Fee Brothers Whiskey Barrel Bitters

In a pint glass soak the demerara sugar cube in the bitters and water. Muddle until sugar is fully dissolved.

Add Calvados, Benedictine, and ice. Stir.

Rinse double rocks glass in the Laphroaig.

Pour in mixture.

Zest with orange oil.

Imagine a snowy winter’s day and you’re sitting by the fire place.


Published in: on September 21, 2009 at 12:52 pm  Comments (2)  

The Cocktail is for All

As has been mentioned before, we are entering, if not fully in, a golden age of the cocktail. This golden age started with Dale Degroff at the Rainbow Room and has led to a slew of establishments opening up all around the world that celebrate the craft of the cocktail.

That being said, the concept of the “speakeasy” style for these places is completely overdone. Many fine cocktail establishments have proceeded to hide their entrances as to put a mystique behind those hidden doors. This was great for the first few who did this, but now EVERYONE is doing it!

I understand the analogy of “it’s not what the bottle looks like, it’s what’s inside that counts.” Still, the phenomenon of the hidden or discreet location is cliche.

When I went to New York City I visited establishments such as Death & Co., PDT, Little Branch, and Employees Only. Of those, Employees Only was the only one that didn’t have a hidden entrance. And, of note, the cult of the mustache and the matching tattoos there kinda freaked me out.

As for the first three mentioned, each of their exteriors were stark, hidden, or camouflaged. BUT, once I got in, the drinks were amazing and the staff showed amazing hospitality. I understand that those last two items ARE the most important, but the process to get to those last two items seems unnecessary.

At Treason and Plot we will have none of that hidden entrance hullabaloo. We will be a bar for everyone. We won’t be doing craft cocktails. We will do cocktails RIGHT. We will do wines RIGHT. We will do food RIGHT. We want everyone to feel welcome when they walk through open doors. We want people to come because it feels great to sit at the bar at Treason and Plot. We will welcome with open arms the person who orders a vodka and soda, or the person who orders a Vieux Carre, or the person who orders the ’82 Bordeaux, or the person who orders a High Life. It doesn’t matter what you order because we will greet you with a smile and a handshake. We want you to feel at ease and have a great level of comfortability. We want you to come because you had a great time when you last visited. We want you to bring your out-of-town guests because you want to show them what a bar should be.

In the end it’s not about the packaging, but what’s inside. Still, an open door is better than a hidden door.


Published in: on September 18, 2009 at 12:20 pm  Comments (1)  

We work to become, not to acquire.

Elbert Hubbard was a philosopher, writer, and artist. It is the aforementioned quote that I stumbled across the other day that started to stir thoughts in my mind. You see, it is the majority of society that works to acquire. Why else work, one might ask. The majority assumes that you “become” via school, education, and certification.

But as it is always, it is the majority that rests complacent in the level known as mediocrity.

I’ve been thinking, stirring, shaking, tasting and talking…how does one instill in their employees, their colleagues, their partners, and teammates that a career is something more than a means to an end? Yes, we certainly aim to…no – it is imperative that we provide an environment conducive to monetary reward substantial enough for our partners to live comfortably.

Above that, Treason and Plot is about progress, challenge, and self-fulfillment. To bring the concept of employment and career to another level is easily obtainable if you can bring your staff’s mindset to a point where they can see beyond hours and the obvious, and come to the realization that they define the establishment. And because they define the establishment, they will be treated and rewarded as such. I think it’s difficult for someone to consistently take pride in a workplace if all they see in return are rewards on the management’s walls and the same god damn paycheck in their pocket.

For me there are many different levels and requirements that have to be met in order to make an establishment more than its competitor’s. I think it’s this philosophy, though, that when the proper circumstances are provided makes the difference. Add this to our list of intentions.


Published in: on September 13, 2009 at 1:15 pm  Leave a Comment  

New York Debauchery with ab and sb

We are on an educational journey to New York City today. We will be dining at Gramercy Tavern and then we have reservations at PDT. Other bars along our vision quest will be Little Branch, Death and Co., and Employees Only.

We would love other suggestions.

Will report back Monday morning (afternoon…evening…Tuesday).

Published in: on August 23, 2009 at 10:52 am  Leave a Comment  

The Scottish Play

Written around 1605, (the same time as the Gunpowder Treason) William Shakespeare’s Macbeth is one of his most popular plays. The problem lies in the fact that the play is cursed. Actors will never utter the name Macbeth in a theater or anywhere, for that matter, for fear of invoking the curse. Many productions of Macbeth have been disrupted by this supposed curse and it has caused everything from accidents to death over the years. With a little bit of bitterness, sweetness, and smokiness, this is my tribute to that play.

1 1/4 oz Laphroaig 10 Year or other smokey Scotch
1 oz Cynar
3/4 oz Aperol
1/8 oz Drambuie

Stir all ingredients sans Drambuie in an ice filled pint glass.

Pour into coupe glass. Then drizzle Drambuie on top.


Published in: on August 17, 2009 at 12:18 pm  Leave a Comment  

Beantown Flip

Many of the original flips and egg drinks were made with ales, ciders, and wines. The original eggnog was exactly such a treat, being a simple flip of eggs and nog, a British strong ale. The name stuck when the drink jumped to American shores but the nog was dropped in favor of liquor, usually whiskey or rum. Sadly, these low alcohol delights have been pushed to the side in favor of high octane heavy hitters. This is my attempt to resurrect the category. It’s a wonderful cap to the sort of night where another two or three ounces of hard liquor is the last thing you need or want.

Beantown Flip

2 oz dry red wine

1 oz brown sugar syrup*

1 whole egg, lightly beaten

2-3 dashes rose water

1 dash Angostura bitters
Mime/dry shake then shake with ice. Strain into a small wineglass and garnish with freshly grated nutmeg.  The rose water really makes this cocktail.  If you can’t find it, hold of on making the drink until you can. It’s just not the same without it.  Do go easy though, as the rose water can overwhelm the drink.

*brown sugar syrup: combine equal parts of dark brown sugar and filtered water in a jar and shake hard to combine.


Published in: on August 15, 2009 at 12:00 pm  Leave a Comment  

Pompelmo MT

This bracing summer aperitif rides the line between sweet, sour, and bitter.  It draws its name from the Italian word for grapefruit, pompelmo, and the origins of its two main ingredients.  Campari was originally made in Milan and Carpano, who makes our beloved Punt e Mes, is based in Turin.

1.5 oz Campari

1.5 oz Punt e Mes

2 oz pink grapefruit juice, freshly squeezed

1 oz brown sugar syrup*

Build in a highball glass over ice, stirring to combine.

*brown sugar syrup:  combine equal parts brown sugar and filtered water in a jar and shake to combine.

Published in: on August 13, 2009 at 12:00 pm  Leave a Comment