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The Beehive’s Boudoir of Horrors Halloween Burlesque Show Comes Early!

The Beehive in Boston Presents Pinchbottom Burlesque’s Halloween Show October 27, 2009!

FOR IMMEDIATE RELEASE

 
PRLog (Press Release) - Oct. 14, 2009 - WHAT:             The Beehive’s Annual Halloween Party comes a bit early this year when a sexy mad scientist takes over the Beehive and her erotic experiments turn an innocent burlesque show into a BOUDOIR OF HORRORS. On Tuesday October 27, the sultry performers of Pinchbottom Burlesque bring their mad seductive skills back to the South End for a night of shocking striptease, extravagant costumes, and ghoulish go-go… plus a burlesque retelling of Edgar Allen Poe’s The Raven in the show. Let Pinchbottom stars Nasty Canasta and Jonny Porkpie, Clams Casino, Legs Malone, Ruby Valentine, and other things that go bump in the night, beckon you into the BOUDOIR OF HORRORS...it will scare your pants off! Make an entire evening of it by making a dinner reservation or by trying one of the specially prepared Halloween inspired cocktails using Kilo Kai the hottest new spice rums. Try a taste of: The Witches Brew -  Kilo Kai spiced rum, Curacao blue, St Germain Liquor, cranberry and pineapple juice ($10.50), The Dead Body - Kilo Kai spiced rum, simple syrup, fig puree and Green Apple puree. ($10.50), The Rotten Apple - Kilo Kai spiced rum, cinnamon syrup, fresh cider and topped with 3 OZ French Normandy apple sparkling cider ($10.50) or go all the way with The Virgin’s Blood - Kilo Kai spiced rum, Herring Liquor, grenadine and pineapple juice ($10.50).



           This will be a night to remember with many ghoulish surprises and fun! Eat, Drink and Smile! Most importantly celebrate your Halloween early so you can avoid crowds, lines and more!  





WHERE:           The Beehive, 541 Tremont Street, Boston, MA 02116 | P. 617.423.0069

WHEN:             Tuesday, October 27, 2009, Show at 8PM, Food & Drink from 5PM-2AM

INFO:              No Cover charge, Cash Bar, Reservations Recommended







About The Beehive:



The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Rebecca Newell with an emphasis on rustic comfort foods with American, European, Mediterranean, and Middle Eastern influences. Open for dinner 5:30 pm to 1:00 am seven days a week, and with cocktails and live entertainment available nightly until 2:00 am; The Beehive is the perfect location for after-work cocktails, dinner, live music, events and more. Come to taste the cuisine, come to view the art, come to hear the music, or simply come to share in the merriment.  The Beehive is located at 541 Tremont Street in Boston, MA, 617-423-0069; beehiveboston.com . Dinner 5:30 p.m. to 1 a.m., bar to 2 a.m., entertainment nightly. Saturday and Sunday Brunch is now being served at The Beehive from 10:30 am until 3:00 pm, bar menu from 3:00 to 5:00 pm.



About Kilo Kai (Rum. The Hard Way!)



1. Ingredients.

Start with an island that was once home to pirates and American revolutionaries. Then throw in three generations of Master Distillers. Now you’ve got something interesting. Now you’ve got real rum hand-crafted by people who know rum. Just ask Angelo. He’s the grandson of Don Leáñez, the guy who started distilling rum on a little island in a far-flung corner of the Caribbean. That same guy was knighted by a Dutch queen for all the good he did for the island. Yeah, we didn’t know the Dutch had a queen either.



Angelo, like his grandfather and father, loves real rum, which is why he’s in charge of making Kilo Kai. Now, all rum comes from sugar cane-the difference lies in the scents and flavors of the island and in the Leáñez family touch. Take a sip of Kilo and you’ll taste what we mean. Vanilla beans. Cinnamon sticks. Nutmeg. This, you’ll catch yourself saying, is what real rum tastes like. And we would nod our heads in agreement.





2. Distillation.

Distillation is a tricky thing. It involves “heads,” “tails,” high temperatures-and fractions. But it’s necessary to turn a young rum into a spirit by driving out undesired impurities and separating the heart of the distillate from everything else. Angelo distills his rum in small batches at his plant on Curaçao, that small, Caribbean island we spoke so highly of a moment ago. Where is Curaçao, you ask? It’s less than 50 miles north of Venezuela. It’s warm, sunny, and everyone drives on the right side of the road.



3. Aging.

We age our rum for 3 years. While the rum matures, the barrels give it that characteristic golden brown color. This is also where some of the rum is lost. No, not to Angelo. To the angels. The maturing rum is in constant contact with the air due to the porous nature of the barrels. 4th grade science class tells us that this is a recipe for evaporation. It’s what’s known as the angel's share. There’s no getting it back. Accept it and move on.

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