"Now here I go again, I see the crystal visions."

Joins us this Saturday, February 2 from 11-7PM at Eskell, 1509 N. Milwaukee for a Valentine's party. They'll be food (überlegit) and drinks and a great selection of jewelry (with custom engraving!) and ladies wear.

We just got back from California and drank a lot of interesting cocktail there - lots of ideas for new drinks. My dear friend Boris in San Fran has been working with roasted white chocolate and I'm going to try to weave that into a drink for Saturday. Come by to see if I've got it working! Otherwise, we'll have something spicy, red and tingly.

Above is my little Carmel, CA/Rumours/Vday collage. The theme for the party is... Fleetwood Mac. Yes.

Joins us for a Roaring 20's themed soiree. Through the Liquor Glass will be tending bar on New Year's Eve at the Heaven Gallery, 1550 N. Milwaukee, in Chicago's Wicker Park.

We've created two custom cocktails in the style of Pre-Prohibition, so it's more than worth the $50 ticket price - plus it goes to a great cause - supporting the local Wicker Park art scene.

Come toast the new year with us! But, if you can't make it, have a lovely and safe night.

XO, TTLG

Here's a lovely cocktail to bring home for the holidays and something just for you the next morning.

Hot Apple Buttered Rum
4 parts hot water
1 part apple butter syrup*
1 part dark or spiced rum

*Make the syrup: Slice and core two or three apples. Add them to a pot with one cup water and one cup sugar. Add a cinnamon stick or two, a few cloves, star anise or any other baking spices you choose (sliced ginger, nutmeg, etc., just nothing that's hard to pick out after strained). Simmer on medium low for 15-20 minutes or when the apples start to get soft and translucent. Strain, reserve solids for the next morning. Add 1/4 to 1/2 tablespoon of unsalted butter to the still hot syrup.

Don't forget to double or triple the recipe depending on how many people you'll serving. Makes about 8-12 servings.

An afternoon of drinks with friends and family: put a kettle of water on low. Add the syrup (you should have about a cup) to an equal amount of rum. Fill a small mug with half the syrup/rum mixture and half hot water.

You can keep the kettle on throughout the day as people come and go, refilling with water as necessary. You can also free yourself up to enjoy the day, jut setting out the mugs and telling people  to serve themselves half and half mixture.

The next morning: cook some regular or steel cut oats on the stove with water, milk and a dash of salt. Add some of the reserved apples, removing the spices, at the end of cooking. Enjoy the morning.

Through the Liquor Glass wishes you a festive holiday season. Peace.

Up for bid at local Chicago auction house, Wright, is a vast collection of vintage and pristine cocktail shakers. As part of the bi-Annual Modern Design sale, they're easily overlooked - nestled in with the likes of Prouvé, Eames, Knoll and Wegner.  I've never seen anything like them - both cheeky and highbrow. I urge you to click through and take a look at the lot, or better yet see them in person (1440 W. Hubbard) at the preview from October 11-17. The auction is October 18 and estimates start at $1500 per shaker - making them a bit too valuable to use, and relegating these cocktail tools to art, not craft.








 Thanks to Franny for the tip!