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Grand Lodge Leisure
Assembly of the Order of the Eagle-Moose Brotherhood
By LINDSAY CRUDELE, CHRISTINE LIU AND JAFFNEY ROODE
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DRINKS
Who needs an HMO when we have medical advances like a hot toddy? While you figure out how to creep under the radar of mandated insurance this winter, you might find one of these soothing elixirs handy.
Eastern Standard [528 Comm. Ave., Kenmore Sq., Boston. 617.532.9100. easternstandardboston.com] has launched a menu of five new hot potions. Among them, a toasty house-mulled apple cider ($10) is served with or without alcohol -- order it "with" and they'll spike your juniper and clove cider with W.L. Weller Reserve Bourbon. The Washington Toddy ($10) is Applejack brandy, honey syrup, hot water and Angostura bitters; and their hot buttered rum ($10) is a comforting mix of brown sugar, Barbancourt Réserve du Domaine Rum 15 year old, with hot water and homemade nutmeg butter.
The capable caregivers over at the B-Side Lounge [92 Hampshire St., Kendall Sq., Cambridge. 617.354.0766. bsidelounge.com] share their recipe for a classic hot toddy: Blend an ounce of honey and an ounce and a half of Bushmill's Irish Whiskey, and top it off with hot water and a clove-studded lemon (or stop in and they'll make you one for $8).
Wrap your mitts around a yielding plastic bottle of Cossack vodka, distilled in Somerville by M.S. Walker (unofficial motto: "It's local!") and steep some assorted dried chili peppers in the bottle for a week, strain and serve for a blistering shot.
Or try our new favorite winter warmer, two parts white zinfandel to one part brandy -- we favor the Stock 84 V.S.O.P. from Italy [available at Marty's Liquors, 193 Harvard Ave., Allston. 617.782.3250]. Top it off with cider and cloves; suitably served hot or cold.
EATS
There's something to be said for the rich, rib-sticking reassurance of no-frills food. Especially when lounging the hell out with your circle of friends, you can chew the fat -- and I mean chew the fat -- with a mad assemblage of stewed, smoked or savory snacks. I 
Codaspoke with Simon Robinson, exec chef of all things delicious at Coda [329 Columbus Ave., Back Bay, Boston. 617.536.2632. codaboston.com]. Raised in Ireland, he fell in love with America's classic comfort foods. "I just decided to put m' own spin on it," says Robinson of his mac 'n cheese with wild mushrooms and bacon lardons, and a turkey and Portobello version of mom's meatloaf.
"Comfort food is the stuff you grew up with -- things you used to cringe to -- but now it's making a big comeback." Robinson recalls growing up with tougher meats that necessitated braising -- pork ribs and shanks -- plus fish pie and plenty of potatoes. "I love things that are really slow-cooked," says the chef, waxing nostalgic. "There was always a piece of beef at home, cooking for eight hours." But now these unglamorous ingredients have become haute plates. He suggests pork ribs as a tasty, decadent dish easily prepared: "You could season them with an easy rub recipe, leave them overnight, then put them in the oven," leaving them to slowly cook with the intoxicating aroma of pig.
He also recommends mac 'n cheese for a fail-proof dish: "It's quick, easy, filling, and most people like it." You can make versatile variations by sticking in vegetables or pieces of chicken; or merely deep-frying balls of the cheesy mess. Aged cheddar is a creamy winner, though Robinson also recommends "processed American cheese. Mozzarella isn't so great, and nothing too stinky -- basically, use whatever melts." For cheese shopping or otherwise, take Robinson's cue: "Believe it or not, I love Whole Foods," the chef declares. "It's a matter of convenience. The selection of meat, cheese and fish is one of the best ever. I usually frequent the cheese counter, talk to the cheesemongers; they're so helpful."
Unsurprisingly, Robinson takes pleasure in cooking at home for friends -- eager guinea pigs for his recipes. "You'd think they'd never seen food before," he muses.
QUICK FIX
While your back yard is certainly being gentrified at this very moment, at least in this town you can seek refuge from the taut 'tini crowd in a cozy, neighborhood tavern. Pull up a seat at J.J. Foley's bar [117 E Berkeley St., South End, Boston. 617.728.0315], where the old-fashioned, gentlemanly bartenders will keep your glass full of Paddy whiskey, or depend on the Cantab Lounge [738 Massachusetts Ave., Cambridge. 617.354.2685. cantab-lounge.com] for a rib sandwich, weathered regulars and down-home music.
For access to the real deal, stay tuned to local dance party circuits -- Basstown [basstown.blogspot.com], Compound 440R [compound440r.com], Soulclap [soulclap.us] -- who often host shindigs in secreted, cool-creepy Cantabrigian locales like the Elks Massasoit Lodge, the Greek American Political Club and the American Legion Marsh Post.
If you'd rather leave those new-fangled things to the kids, go pleasantly low-tech at Exploit Boston's roughly monthly Game Nights at Soulfire BBQ [182 Harvard Ave., Allston. 617.787.3003. exploitboston.com, soulfirebbq.com], where you can lay the smack down (quite rightly) at Hungry Hungry Hippos.
DIY
Finally a reason to embrace your apartment's wood paneling! Mount an inflatable moose head [$22, available at urbn.com] on your wall and you'll be one step 
closer to the authentic décor of the fraternal order. Stash a Polaroid camera, turtleneck and V-neck sweater nearby so your guests can capture themselves in all their elk-y glory.
Keep your table looking rugged with a centerpiece culled from Boston's green spaces. Weave together some fallen branches, leaves and acorns, and voilà! A free piece of the pastoral ideal. If it ends up looking like a pile of compost ... well, then use it as a pile of compost.
Copious amounts of smoke are key to achieving that seasoned, brotherly vibe. Class up the joint with some Tatuaje hand-rolled cigars from Miami [Box of 25, $202.50, available at Leavitt & Peirce Tobacco, 1316 Mass. Ave., Harvard Sq., Cambridge. 617.547.0576]. If leaving frosted pink lipstick marks on a Pall Mall is more your style, then hit up any old convenience store and leave stacks of smokes around the room for your guests.
For ambiance, play the new release Andorra by Canadian artist Caribou. The bell-accented psychedelic rhythms should inspire some dancing and/or awkward shuffling. If you're feeling more mundane or simply want to rehash 'Nam, screen Cimino's masterpiece The Deer Hunter.
TRY IT, YOU'LL LIKE IT
If your guests are overstaying their welcome a wee bit -- and oblivious to the yawns of the hosts -- start serving water. Aside from turning the lights on, a booze-free cup is a wakeup call that the party is ovah.
