A Journey from the Middle East to the New World, Perfectly Timed with America’s 250th Anniversary

BOSTON (March 30, 2026): Marcelino and Basel Badawi, owners of the award-winning cocktail haven Marcelino’s Seaport, announce the debut of a truly unique innovative cocktail program and menu rooted in the flavors of the Middle East and Mediterranean. Inspired by their personal journeys to Boston, the offerings invite guests on a culinary journey to the New World.

The debut arrives at a particularly resonant moment, as America prepares to celebrate its 250th anniversary, with Boston as the main stage, an apt reflection of the American dream told through food and drink.

“This menu is a story,” says Marcelino. “It begins in the ancient markets of the Middle East, crosses the Mediterranean, and arrives on American shores, here in Boston, celebrating the heritage and diversity that define this nation. Old World meets New World, with today’s cutting-edge Boston, and the results are delicious.

THE OUTDOOR DINING ROOM

Marcelino’s, weather permitting, will reopen its fabulous patio—more of an outdoor dining room with a covered ceiling than a traditional terrace. Located directly on the water and overlooking Boston’s signature postcard harbor views, the space offers multiple seating options, from lounge and bar seating to two-tops, four-tops, and private group dining. With seating for up to 180 guests, Marcelino’s features live music and the area’s only outdoor DJ booth—making it the ultimate spot to catch a sunset, feel the breeze, watch boats glide by, and sip a cocktail.

ABOUT THE NEW COCKTAIL PROGRAM

Cocktail Map

The latest cocktail menu is a sophisticated, 20-drink program drawing on ingredients and traditions from the Middle East, the Mediterranean, and the Americas. The physical menu itself is a work of art, next level.

Highlights include:

Roots in Middle East

• Jallab: Planteray 5-Year Barbados rum meets grape, date, carob, and floral water.

• Aloe Vera Fizz: Gin, Aloe Vera, Lemon Myrtle, Seaweed, Tonic 

• Passion Fruit Margarita: Tequila, Mezcal Union, Fortified Wines, Passion Fruit and Champagne Cordial

• Saffron Daiquiri: A riff on a classic, built on Zacapa XO with black lime, honey, saffron, and Peychaud’s Bitters.

Crossing the Mediterranean 

• Sumac Paloma: Tequila brightened by pomegranate, sumac, and grapefruit, finished with CO2.

• Black Cardamom Manhattan: Bulleit Rye and Bourbon anchored by sweet vermouth, black cardamom, and strawberry.

• Fig & Grapes Old Fashioned: Jefferson Bourbon with red figs, grapes, and balsamico.

• Wine Spritz: Condesa Gin, Champagne & Riesling Cordial, Vanilla and CO2. 

Dream of a New World 

• Boston Tea Milk Punch: Rooibos, apple, chamomile, oats, and Champagne.

• Corn & Banana Highball: Whiskey, corn, banana, and Nixta. 

• Blood Orange Negroni: Gin, Campari, sweet vermouth, and blood orange with a briny olive finish.

• Oyster Shell Martini: Citadelle Gin, dry vermouth, Riesling, oyster acid, and lemon oil.

• Orchad New Fashioned: Johnnie Walker Blue Label, maple, ice wine, and bitters.

• Peach & Honey Gimlet: Oxymel, Lemon Thyme, Apricot and White Peach 

• Irish Cider Sour: Irish Whiskey with Apple Cider, Elderflower and Pine Bitters 

• Fig Leaf & Smoke Highball: Lagavullin 16 YO, olive oil washed Vermouth, fig Leaf soda finished with white balsamic 

• Cranberry 50/50 Martini: Vodka, cranberry, fortified wines, and Peychaud’s Bitters, a vivid, crowd-pleasing sipper.

• Boston Cream Espresso Martini: Ketel One shaken with Boston Crème syrup, espresso, and chocolate bitters, dessert and nightcap in one.

ABOUT THE NEW MENU

Not to be outdone, Marcelino’s culinary team introduces new dishes alongside signature staples, bringing that same spirit of cultural journey to the plate:

• Za’atar Crusted Grilled Tuna: Char-grilled tuna in aromatic za’atar, served with herb-roasted potatoes and a briny artichoke-olive tapenade with wasabi mayo.

• Lebanese Spiced Whole Branzino: Flame-grilled whole branzino with Lebanese spices, charred lemon, and Samke Harra sauce.

• Garlic Shrimp: Succulent shrimp sautéed in olive oil with garlic, dry sherry, and chili flakes, served with artisanal pita.

• Levantine Ribeye (8 oz.): Prime ribeye finished with pistachio butter, harissa-spiced tomatoes, and pomegranate seeds.

• Mediterranean Tuna Ceviche: Sushi-grade tuna with citrus, white balsamic, coconut, chili, honey, and hints of mango and peach.

• Caviar Selection: Kaluga Hybrid Premium Amber, California White Sturgeon Classic, and Osetra varieties, served with horseradish herb dip and house-made mini pita.

Check out the menus here!