Archive for November 2010

Dovetail's Holiday Party this Thursday!

We're overjoyed to be at Dovetail (1452 W. Chicago Avenue) again this Thursday, December 2, from 7pm to 10pm for their holiday party and sale. Jewelry by local designers and friends Laura Lombardi, Meghan Lorenz, and Julie Ghatan. 30% off merchandise, but only during the party.We're also excited to be doing a truly classic party cocktail. Perfect for the season and event. Recipe to follow after the event... or taste for yourself on Thursday.P.S. We don't mention it enough... these are free events with complimentary cocktails. Yeow!

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Happy Thanksgiving!


Wishing you all a Happy Thanksgiving...anyway you like it!

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Cocktails from the Underworld

Thank you all for coming out on Friday to celebrate the launch of Una Mae's online store.   The event was a huge success!

Our drinks for the evening were inspired by the Underworld.  We featured the "Three Headed Dog", A.K.A. "The Cerberus", as our take on a Salty Dog.  As the story goes, Cerberus was the mythical dog who guarded the gates of Hades.  The three heads in our drink were smoky (from the chipotle infused vodka), sweet (from the fresh squeezed grapefruit juice) and salty (from the salted rim, we used pink Himalayan sea salt).

We also featured "Persephone's Fool" which was our take on a Whiskey Daisy.  For those of you who don't remember, Persephone was the goddess of nature who was abducted by Hades.  Upon her rescue, Hades tricks her into eating the seeds of the pomegranate, which was forbidden.  As her punishment she is forced to return to the Underground every winter, and in her absence the earth goes barren.  Happy winter...please come back soon Persephone!

See recipe below for home-made grenadine.

Grenadine
4-6 pomegranates
2 cups sugar
2 cups water
lemon rind
orange rind





Wash and cut pomegranates in quarters.  Remove peel with paring knife.  If you soak seeds in water, the spongy pulp will float to the top to make for easy removal.  In medium saucepan muddle seeds with sugar to extract juices.  Take care as this can be a messy and colorful task!  Add the water and a few slices of orange and lemon rind.  Simmer over medium heat for 20-30 minutes as sugar dissolves and the oils of the citrus peel are released and absorbed.  Remove from heat and let cool.  Strain into container with tight-fitting lid.  Should keep in refrigerator for up to 2 weeks.

We will be posting recipes for the above cocktails.

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Warm it up Kris

Here's a couple of resources for surviving the winter - whether you're staying in or braving the cold.

Esquire Magazine's 27 Best Winter Cocktails:

The Manhattan

They have one the of most decisive and comprehensive databases on cocktails I've seen. Whether you like the semi-pretentious tone of the site or not, you'll definitely learn something.

Tasting Tables Best Chicago Cocktails - where to get them and their recipes:

The Hard Sell by Brad Bolt

I've only tried a few on the list... this could definitely be a fun mission to accomplish.

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UnaMae's

We're excited to be part of the UnaMae's boutique event for the launch of their new website. They have a lot planned, so come check it next Friday.

We can't say exactly what cocktails we have planned, but we're taking our cue from the ultra-cool vibe of the store.

Gold Statue

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The Dovetail Cocktails: Part 2

Below is the second cocktail we served at Dovetail boutique last week.


The Tom Collins was the base for the drink. It is a pre-20th Century cocktail consisting of gin, sugar, lemon juice and soda water. It's a good starting off point for a lot of variation, whether it be muddled fruit with the sugar or a simple syrup infused with an herb, spice or fruit.
The Rosemary Collins
2oz gin
1oz rosemary syrup
1oz lemon juice

Shake above with ice and strain into a collins glass with ice. Top with equal parts soda water and 7up (we pre-mixed these for ease) and garnish with a small rosemary sprig.

P.S. Alice gave the Collins a nice touch by using the 7up. The attendees seemed to really respond to the added sweetness because it balances the herb.
P.P.S. You may have noticed that both drinks are clear, which is something to consider at the party your hosting. For a clothing boutique, it's essential just in case a drink spills on a garment.

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Suitcase Bar

I have been thinking about how people display their booze at home and was inspired by Rabbit's suitcase bar.  Check out these other clever suitcase conversions because, you never know when you might need a portable bar! 

Rabbit's Suitcase Bar
Naughty Secretary Club
The Chanticleer Society
Apartment Therapy
Check out these other cool ideas inspired by old suitcases.
Cheers!

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The Dovetail Cocktails: Part 1

We would like to thank the Dovetail boutique for having us last Friday. We had a great time. To continue with the pictograms, below is one of the cocktails we served at the event, the Rose Rickey.

The Rickey is a cocktail that generally consist of gin, lime, soda and little or no sweetness. For the party, the Rose Rickey was in nice contrast to our other cocktail, the Rosemary Collins, because of its tart and floral notes versus the sweeter, herbal flavors of the Collins. It also had a very subtle pink color because of the bitters.You should be able to print out the above as a take away for your home bar.

The Rose Rickey
2 oz Dry Gin
1 oz Lime Sour
1 tsp Rose Water
4 drops bitters

Shake above with ice and strain into Collins glass. Top with soda and garnish with a lime.

P.S. Don't be afraid of the egg whites. Adding a protein like an egg or cream, mellows out the citrus for a smoother taste. Plus, if you do a dry shake first (i.e. a shake with no ice) and then add the ice you can get a bitchin' froth. Just make sure to use fresh, organic eggs.

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Winter Farmer's Markets

As much for my edification as yours, Grub Street Chicago has a listing of the winter farmer's markets in Chicago:

Green City Market
November 6 - December 22, 2010 (2011 Schedule hasn’t been released)
Every Wednesday and Saturday
8:00 a.m. - 1:00 p.m.
Peggy Notebaert Nature Museum
2430 N. Cannon Dr., Chicago, IL 60614

Logan Square Market
November 7 - March 28, 2011
Every Sunday
10:00 a.m. - 2:00 p.m.
Congress Theater
2135 N. Milwaukee, Chicago, IL 60647

Faith in Place and the Churches' Center for Land and People
November 13 - March 12
Every Sunday
Various Locations

Avondale Farmers Market - Sprouting Out at Concordia Place
Nov 17, 2010
3 - 6 p.m.
Concordia Place
3300 N. Whipple St., Chicago, IL 60616

Englewood Farmers Market
November, 11, 18, 25
Thursdays
9 a.m. - 2 p.m.
63rd St. & Lowe, Chicago, IL 60621

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Blackened Turkey, Circa 1963



My mom is coming to visit over Thanksgiving and she has been talking about wanting to make a Blackened Turkey. Also known as the Thompson Turkey, the recipe is the invention of the late writer and journalist Morton Thompson (1908-1953). Now who's coming to dinner?

Ingredients:
1 turkey
salt
garlic
4 eggs
1 apple
1 orange
1 large can crushed pineapple
1 lemon
4 large onions
6 celery stalks
3 tablespoons preserved ginger
2 cans water chestnuts
3 packages unseasoned bread crumbs
3/4 pound ground veal
1/2 pound ground pork
1/4 pound butter
onion juice
1 quart apple cider

Spice List:
basil
bay leaf
caraway seed
celery seed
chili powder
cloves
ground coriander
mace
marjoram
dry mustard
oregano
parsley
pepper, black
poultry seasoning
poppy seed
sage
savory
Tabasco
thyme
turmeric


Black Turkey, Circa 1963
For about a dozen years, at the approach of turkey-eating season, I have been trumpeting to all who would listen, and to a good many who would rather not, that there is only one way to cook a turkey. This turkey is not my turkey. It is the creation of the late Morton Thompson, who wrote "Not as a Stranger" and other books.

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