A Toast to Boston’s Cocktail Culture with Amy Racine
When you think of Boston’s drinking history, you may picture the rowdy colonial taverns that birthed a revolution or the hidden speakeasies of the ‘20s. However, Boston has long been defined by a deep respect for tradition and an equally bold instinct to push boundaries.
Our hospitality scene is a great example, with one of the country's most sophisticated cocktail cultures. We sat down with our award-winning Beverage Director, Amy Racine, to discuss Boston’s rich cocktail history and how it inspires her work here at Vermilion.
Drawing Inspiration from Duality
"Boston has always balanced restraint and rebellion," Amy says. "There is a deep sense of history here, but also a quiet confidence. You feel it in the way people drink."
We see this every day throughout our beautiful city, from historical buildings between the skyscrapers downtown to the famous Tea Party ships steps away from the glitzy Seaport District. For Amy, this nuanced history is a source of inspiration.
“When designing the program, I leaned into that duality. The menu is built around nearly eighty classic cocktails, many of which are subtle reinterpretations rather than reinventions,” she explains. “Small adjustments in proportion, technique, or ingredient choice allow the drinks to feel current while staying grounded in tradition.”
At Vermilion, our entire menu is a bold reimagination of New England traditions. We bring together classic flavors and ingredients with modern interpretations, unexpected pairings, and a bold sense of creativity. Each dish honors culinary tradition while pushing just far enough to feel new and exciting.
Amy does the same, quietly weaving historical references and ingredients from Boston’s past into her creations. “Boston has a long history of spirit-forward drinking, fortified wines, and restrained builds, and that sensibility forms the backbone of the menu,” she says. “It is less about recreating a historic recipe and more about honoring how people here have historically liked to drink — confident, structured, and uncomplicated.”
Amy’s Process: Substance Over Spectacle
While many are racing toward Instagrammable photo opportunities with dry ice, edible glitter, and bright garnishes, Amy is moving in the opposite direction. "Boston is less performative," she says. "The focus is on substance over spectacle. Guests care about what is in the glass, not just how it looks on Instagram.”
Amy’s thoughtful approach and expert precision don’t come from nowhere — she’s extensively trained. She’s led multiple programs at Michelin-starred restaurants, studied in Napa Valley, and has received multiple awards, such as Beverage Director of the Year, Best New Sommelier, and 30 Under 30.
With a background this extensive, it’s no surprise that it influences her approach. “Wine teaches you to pay attention to balance. Acid, texture, and how a drink finishes matter just as much as flavor. I approach cocktails the same way,” she explains. “I am less interested in making them louder and more interested in making them cleaner and more drinkable.”
So what’s her process? “We usually start with the classic itself and ask what the drink is supposed to do, when it is ordered, and what it is being ordered alongside,” she explains. “From there, I test small changes rather than sweeping ones. A quarter-ounce shift can matter more than an entirely new ingredient.”
For Amy, cocktails are about more than the perfect balance of ingredients — it’s about how it makes guests feel. It’s all about the experience someone has when sitting at the bar or sipping from a glass that perfectly complements the meal in front of them. “We want it to feel familiar and elevated at the same time,” she says. “It should feel like a place where classics are respected and executed at a very high level.”
Amy’s philosophy is a perfect example of how Vermilion creates unforgettable experiences. We obsess over the details that make people feel welcomed and cared for. From our seasonal menus to intimate spaces designed for celebration, everything is built around the guest experience.
Amy’s Recommendations
We couldn’t let Amy go without asking her which cocktails on the menu best represent her approach. The answer is simple: You can’t go wrong with the classics.
“Martinis, Manhattans, Old Fashioneds,” she states. “They are instantly recognizable, but the balance is dialed in through subtle shifts in ratio, vermouth selection, dilution, or bitters. We remind guests how good a classic can be when every decision is intentional.”
Cheers to that.
Experience Boston’s Cocktail Culture at Vermilion
Boston’s cocktail culture isn’t about smoke and mirrors — it’s about getting back to the basics. When asked how she sees the local scene evolving, Amy put it simply: "I think Boston will continue moving toward clarity and confidence. Fewer gimmicks, stronger fundamentals, and programs that integrate seamlessly with food rather than competing with it. The city rewards places that take classics seriously."
Whether you’re looking for a perfectly dialed-in Manhattan to pair with a prime cut of steak or just a quiet corner at the bar to appreciate a well-made drink, stop by Vermilion for a drink worth lingering over.