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Cask-aged Trident + Trident Cocktail Recipe

Cask-aged Trident + Trident Cocktail Recipe

Cask-aged Trident For a while now, we’ve been cycling drinks through our little two liter barrel, trying out the effects of aging on a drink. If you want to try it at home (and we recommend you do. It’s a fun science experiment with a unique and delicious cocktail at the end), the rules are pretty simple: Use a young (i.e. clear) spirit, because they will be most dramatically affected by a little bit of time in a barrel. What’s another three weeks or so to something that’s already been aging for 7 years? Fortified wines also respond well to aging; Your recipe should be alcohol-only, because juices and sugars could go bad; Taste your casked cocktail every 7 days, and remove it from the cask when you feel like it’s done. For our most recent round, we decided to follow the example of the Scandinavians themselves by treating an aquavit cocktail to some time resting in a cask. Our recipe of choice was the Trident, an aquavit variation...

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Bombo Cocktail Recipe

Bombo Cocktail Recipe

Bombo Cocktail Recipe In our post on grog, we mentioned that–in contradiction to the popular imagination–grog was not a pirate drink; it was in fact the official drink of the proper navy. Pirates had their own drink, bombo. We thought, while it was only right to give the navy pride of place, we should also give the pirates their due. Both grog and bombo, as was the case with all old drinks, are recipes of convenience; navy and pirates alike used what was close at hand, with a particular eye for what was common where they were sailing but rare back home. Rum, the main ingredient in both punch and bombo, was strictly an ingredient of convenience; the sailors might have preferred whiskey or brandy, but if rum is what was available rum is what whey would drink. Citrus, sugar, and spice were also plentiful around the Caribbean, and pretty rare back home; they were the treats. While their punch-drinking contemporaries on land used all three, for some reason...

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Bitters Week: How Much is a Dash? + Fashionista Cocktail Recipe

Bitters Week: How Much is a Dash? + Fashionista Cocktail Recipe

How Much is a Dash? This week we turn our attention to the shelf on the bar where we keep the weird and wonderful collection of small bottles that occupy what we think of as the spice rack of our bar. The big bottles almost always get the spotlight. Not this week. For the next few days, the bitters bottles take front and center. Our guide on this tour of the bitters shelf is Mark Bitterman’s (apparently that’s his given name) Field Guide to Bitters and Amari. As we always say when we do one of these book reviews, we hope that our little taste compels you to read the whole thing for yourself; it’s a particularly helpful guide if you want to make you own bitters, or have a bitters by bitters guide of what the difference is among all those little bottles you can buy. For a general introduction to bitters and this week focused on them, take a look at Monday’s post. Today, we consider how to measure...

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Bitters Week: Peychaud’s Bitters + Antibelle Cocktail Recipe

Bitters Week: Peychaud’s Bitters + Antibelle Cocktail Recipe

Peychaud’s Bitters This week we turn our attention to the shelf on the bar where we keep the weird and wonderful collection of small bottles that occupy what we think of as the spice rack of our bar. The big bottles almost always get the spotlight. Not this week. For the next few days, the bitters bottles take front and center. Our guide on this tour of the bitters shelf is Mark Bitterman’s (apparently that’s his given name) Field Guide to Bitters and Amari. As we always say when we do one of these book reviews, we hope that our little taste compels you to read the whole thing for yourself; it’s a particularly helpful guide if you want to make you own bitters, or have a bitters by bitters guide of what the difference is among all those little bottles you can buy. For a general introduction to bitters and this week focused on them, take a look at Monday’s post. There are hundreds of bitters, and more everyday, but...

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Bitters Week: Angostura Bitters + Michael Collins Cocktail Recipe

Bitters Week: Angostura Bitters + Michael Collins Cocktail Recipe

Angostura Bitters This week we turn our attention to the shelf on the bar where we keep the weird and wonderful collection of small bottles that occupy what we think of as the spice rack of our bar. The big bottles almost always get the spotlight. Not this week. For the next few days, the bitters bottles take front and center. Our guide on this tour of the bitters shelf is Mark Bitterman’s (apparently that’s his given name) Field Guide to Bitters and Amari. As we always say when we do one of these book reviews, we hope that our little taste compels you to read the whole thing for yourself; it’s a particularly helpful guide if you want to make you own bitters, or have a bitters by bitters guide of what the difference is among all those little bottles you can buy. For a general introduction to bitters and this week focused on them, take a look at Monday’s post. There are hundreds of bitters nowadays, but if you...

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What people are saying

Don't just take our word for it, take a look at what our customers have to say.

“Roberts & June know their cocktails and have an eye for detail! Their knowledge and passion is fantastic and above all, they are lovely genuine people.”

 

-Justin, Cambridge, MA

“The cocktail tasting party was fun and festive! The specialty cocktails were delicious and I loved being able to taste quite a few. I also enjoyed learning how to put a twist on traditional drink. The atmosphere was casual and laid back but classy and tasteful at the same time. I highly recommend Roberts & June for any special occasion!”

 

 

-Jenny, Los Angeles

“Loving it! The art of mixology comes to life at Roberts & June’s cocktail tasting parties. Fun and informative, this is a great way to spend an evening with friends. Can’t wait for the next event.”

 

-Rae, Cambridge

“Innovative and imaginative ideas combine with great taste and attention to making the event unique and personal. The cocktails were delicious, but their professional yet warm and friendly approach were the qualities that made the event one I will never forget.”

-Jayme, Washington D.C

“The whole proposal of welcoming everyone into the world of cocktails is really great, as were the drinks themselves.”
-Jose, Rio de Janeiro Brazil

“They think of everything to make the experience fun and delightful.

 

-Alexa, South Orange

 

  • they have an eye for detail
  • fun & festive
  • Loving it!
  • Wow, they know how to throw an amazing party
  • welcoming everyone into the world of cocktails
  • they think of everything