Through the Liquor Glass

Cocktails & Pastries

2012-01-25T18:54:00.000-06:00

His 'n' Hers

2012-01-23T23:15:00.000-06:00

Crème de Cassis: We thought it would be fun to take a long forgotten, dusty bottle off the shelf and serve up two completely different cocktails, a his 'n' hers if you will. The Mr. Beaumont is a take on a Manhattan, while the Kir Royal is a classic cocktail we wanted to revisit.

Mr. Beaumont
1 1/2 oz bourbon
1 oz ginger/cinnamon infused vermouth (see below)
1/2 oz crème de cassis
Angostura bitters

Stir over ice and strain into chilled rocks glass.
Garnish with brandied cherry

Kir Royal
1/2 oz crème de cassis
Chilled sparkling wine

Serve in flute.
Garnish with lemon peel

Notes: Ginger is a nice compliment to currants. To make ginger/cinnamon infused vermouth, we followed a recipe from the Hungry Mother, published by Imbibe Magazine. Combine 1 liter of sweet vermouth with 1 ounce of grated ginger and 2 sticks of cinnamon, broken into pieces. Steep overnight, fine strain into a bottle and store in the refrigerator.

What's In Your Home Bar: Ina Strauss and Jacob Hand

2012-01-05T20:05:00.000-06:00

jacob and ina

We were excited to interview our friends Ina and Jacob about their home bar. It is a perfect example of a small bar, easily disguised and selectively and purposely stocked with all of the essentials. Ina Strauss is an actress and server at Nightwood restaurant.Jacob Hand is a professional photographer. They live together in acharming vintage loft in Chicago’s Ukranian village with their dogDakota, A.K.A. Bear.

We love your bar. It is incognito. Where did you find it and what got youinterested in making cocktails and collecting for your homebar?
Jacob: I inherited the bar as part of a Heywood-Wakefield furniture set previously owned by my great-aunt. It was probably originally intended to be a buffet or something. I have no recollection of my aunt owning this set because she had it covered with table-cloths and doilies. After she passed, and I was moving to Chicago, my Mom gave the set to me to furnish my apartment. I fell in love with the wood finish and it's how I started getting interested in Mid-Century Modern furniture.

Ina: Ooh, Mid-Century Modern. So hip. Jacob takes great pride in having a fully stocked bar. He makes a hell of a Manhattan. I think it's how he got me to spend the night the first time. We are prepared for you to come over and spend the night too. What's your poison?

We have a little something for everyone. Except maybe for vodka drinkers- you'll have to try the bison grass vodka. There's no real bison in it and it's good. We will ALWAYS have some bourbon. The favorite right now is Bulleit.

You have a themed cocktail night with some friends. Whatis the idea behind it, how did it get started?
Jacob: We belong to a group of friends who decided to watch the entire Twin Peaks series as a regular gathering. There are lots of food referenced in the show which we prepared as snacks for the gatherings: donuts, "damn-fine" coffee, cherry pie, creamed corn, etc. After we exhausted those we started getting a little creative; one couple made organic vegan sugar-cookies in the shape of Douglas Fir pine-trees, another couple made a cherry pie cocktail made from Chambord, vanilla vodka, and a sugar-cookie rim. So we took that idea and decided to make an pine-related cocktail. We sought out a pine liqueur and ended up making The Douglas Fir (a variation on The Evergreen). See recipe below.

What was one of your most exciting new purchases for your homebar?
Ina: I think some of the recent cool acquisitions are the liqueurs. As Jacob mentioned, the pine liqueur is cool. I really like Hum (from Chicago)- it's like a punch in the face when had neat. Perfect nightcap. We also keep a variety of serving glasses. None of them are customary or fancy but we have from thimble size to Jacob size.

What are your top 5 staples for your homebar…can’t live without,always gets replenished?
Jacob: It's not a huge bar, so we have to be selective. As for the staples of our bar, as Ina said, we have something for everyone. We've got a couple kinds of rum, a couple kinds of tequila, a couple kinds of gin- usually Right Gin (for gimlets) and Hendricks (for martinis), a scotch or two (one blended, one single-malt). Ina insists on a bottle of St. Germain, but most of all it's about the bourbon. We usually have 3-5 bottles of bourbons and/or rye at one time.

Would you care to share a favorite recipe?
The Douglas Fir
1.5 parts Bulleit Rye
.5 parts Zirbenz Pine liqueur
muddled sprig of mint

Wishing you a Ziegfeld New Year's Eve

2011-12-31T17:00:00.000-06:00

We hope that you have a grand New Year's Eve... be it a small soiree, lavish party, a crowded bar or safe at home. We hope you dress up a bit, drink a little champagne and get a kiss.

The Zeigfeld Follies were our inspiration for this year's final cocktail. It's decadent with champagne like the ladies of the New York stage revue, boozy like the 1920's and fruity like one the Follies most infamous entertainers W. C. Fields (enjoy the clip below). Fields, a boozehound on and off-screen, carried a flask of "pineapple juice" on set. When a prankster replaced the flask liquor with actual pineapple juice, he reportedly said "who put pineapple juice in my pineapple juice?!"

The Toast of Manhatten (makes two drinks)
1 1/2 oz Rye
3/4 oz Sweet Vermouth
1 oz Pineapple Syrup
Several Dash Peychaud's
6-8 oz Champagne

Add first four ingredients to mixing glass with ice and stir to chill. Strain into two champagne glasses, dividing equally. Top with dry champagne and garnish with a brandied cherry.

Make the pineapple syrup: Add one cup brown or cane sugar with water. Heat to combine into syrup and cool. Add 1/3 to 1/2 fresh pineapple cut into 1 inch chunks. Let sit for several hours or chill overnight.

Cheers to 2012! Be merry, be happy, be safe. xo Rabbit and Alice

All photos compliments of the interwebs.

Bear Paw

2011-12-25T17:00:00.000-06:00

We hope you have a wonderful holiday season. If you're out and about, stop by the liquor store and pick up a bottle of allspice dram - Christmas in a glass! Below is our recipe for the very satisfying Winter cocktail, the Bear Paw. We served it for Una Mae's Boutique party recently and it was a big hit.

Bear Paw
1 1/2 oz Bourbon or Rye
1/2 oz Allspice Dram
1/2 oz Brown Sugar Simple Syrup
1/2 oz Lemon

Shake all on ice and strain into a coupe glass or in an ice-filled rocks glass. Garnish with bitters.

Notes: Allspice dram is easy to make, but it takes a good month. We used the recipe from the Cocktail Chronicles here, but St. Elizabeth Allspice Dram is delicious and straight from the source (Jamaica).

Taking our cue from The Thin Man

2011-12-23T13:13:00.000-06:00

Our tip for starting the Winter off right: watch The Thin Man. Released in 1934 during the thick of the Great Depression, it introduced movie-goers to Dashiell Hammett's Nick and Nora Charles - unlikely detectives swathed in a world of decadence, glamour and... slapstick comedy. Watching it feels like a good reminder when the weather gets cold and times get tough to look sharp, go for the joke and always make lemonade.

Nick:[to the bartenders on proper drink construction] The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to fox-trot time, a Bronx to two-step time, a dry martini you always shake to waltz time.

Nick: Now my friends, if I may propose a little toast. Let us eat, drink and be merry, for tomorrow we die.
Nora: You give such charming parties, Mr. Charles.
Nick: Thank you, Mrs. Charles.

Nora: How many drinks have you had?

Nick: This will make six Martinis.

Nora: [to the waiter] All right. Will you bring me five more Martinis, Leo? Line them right up here.

Nora: [suffering from a hang-over] What hit me?
Nick: The last martini.

The Bronx (a perfect* martini with OJ)
2 oz Gin
1/2 oz Dry Vermouth
1/2 oz Sweet Vermouth
1 oz Orange Juice

Shake and strain into a cocktail glass. Garnish with an orange twist.

* Perfect refers to the equal part dry and sweet vermouth. Not the esteemed quality of the drink.

Notes: Experiment! Try blood oranges or kumquats for the orange juice. Try adding marmalade and different kinds of orange bitters. Try different kinds of gin - those with more herbaceous-ness would balance out the juice. Try subbing Averna for the sweet vermouth.

Happy holidays!

Take Ivy

2011-12-09T15:45:00.001-06:00

This post is inspired by the book Take Ivy, a collection of photos taken on Ivy League campuses in the 60's by Japanese photographer Teruyoshi Hayashida, to capture the style of the times and men's fashion in America. This rare book has since been reprinted in the U.S. and documents a great testament to fashion coming full circle. Hmm...gift inspiration anyone?

The Harvard
1 1/2 oz cognac
3/4 oz sweet vermouth
1/4 oz lemon
1 tsp. grenadine
2-3 dashes Angostura bitters

Shake and strain into chilled glass. Garnish with lemon twist.

The Cornell
1/2 oz gin
1/2 oz benedictine
1/2 oz lemon
1/2 oz water

Stir over ice and strain into chilled cocktail glass.

The Princeton
2 dashes orange bitters
1/3 oz port wine
2/3 oz old Tom gin

Stir over ice and strain into chilled cocktail glass. Garnish with lemon twist.

The Yale
2 oz gin
3 dashes orange bitters
1 dash angostura bitters

Shake and strain into chilled glass. Garnish with lemon twist.

Winter Fruit

2011-12-02T12:00:00.000-06:00

A lovely poster by Claire Nereim available for purchase on Etsy. This would look swell hanging above a home bar, especially with the companion "Summer Fruit", and is great inspiration for Winter cocktails. It's also a reminder that citrus season is fast upon us. Fresh and cheap. Yes!

Here are the fruits:
limes - fill up your refrigerator! On movie nights, I'll often juice half a lime for rum and cokes, dark and stormy's or gin and tonics and use the other half to replace half the butter for popcorn. Just make 5 or 6 cups of popcorn, melt a tablespoon butter, add the lime juice and 1/4 to 1/2 tsp of salt, mustard powder, tumeric, cayenne, garam masala and cumin.
kumquats - the tiny cousin of the orange. Native to Asia, it's quite versatile. Often used to make jams, you can also eat it raw, infuse with liquors, juice and mix with tea, or make a lovely cocktail garnish.
citron - the fruit most resembling french fries above, is also one of the oldest. Perhaps the father of all citrus fruit, it is native to Southeast Asia and the Middle East. It's not great for juicing, but if you can find it use the zest and then cook it down to make jam (jam cocktails being all the rage these days)
pomegranate - now is the time to make your own grenadine. See our instructions here and try the classic Jack Rose cocktail - 3 parts Applejack brandy, 2 parts lemon or lime juice and 2 dashes of grenadine shaken and strained.
blood orange - oh the allure. A truly beautiful fruit. Try the Blood Orange Flip recipe from early on in our blog.
pomelo - a citrus as big as your head! It's generally milder and sweeter than it's progeny, the grapefruit. In India, it's eaten raw with salt and sliced chilies - an excellent idea for a cocktail. Just juice the pomelo, make a thai chili simple syrup, add gin, ice and garnish with a slice of chili and a salt rim. Breakfast is served.
lemons - the workhorse of most classic cocktails. Now would be a good time to experiment with preserving lemons. See instructions here.
pear - easy to cook down in a syrup to get a lot of flavor. Lately, I've been roasting them to caramelize the sugars and then cooking them down into a simple syrup.
tangerine - sweeter and smaller than the orange. This would be pretty juiced with a honey syrup, rooibos tea and cognac - just note that you might need to supplement with some lemon juice for correct balance.
grapefruit - a relatively young hybrid, made from the pomelo and the Jamaican sweet orange. The pink variety was born in the early 20th century. To celebrate it's heritage, I might try a cocktail of Jamaican dark rum, Allspice dram and grapefruit juice.

What's In Your Home Bar: The Evergreen Lounge

2011-11-28T13:34:00.000-06:00

We have been wanting to do a regular feature on people's home bars forsome time now. The funny thing we have realized about the homebar, is that understandably, it can be a difficult thing to keepstocked. My friends Eric and Jamie are an exception to thatrule. They keep a stellar home bar A.K.A. the Evergreen Lounge,with an amazing liquor collection and were kind enough to share it withus. We asked them a few questions about the inspiration behindtheir bar.

Eric Davis is a server at Nightwood restaurant where he isalso one of the creators of the cocktail menu. He infusesspirits, makes liqueurs, simple syrups and his own bitters which arefeatured in several of the drinks. The Chicago Reader recentlypublished an article about the Nocino hemakes for the restaurant.

Jaime Lynn Davis co-owns and manages a sustainable event venue in Chicago calledthe Greenhouse loft. She is also aphotographer.

Eric,you have an amazing collection of spirits and bar pharaphernaliaincluding an awesome Tiki bar which you mentioned you bought severalyears ago for $50. What got you interested in making cocktailsand collecting for your home bar?

We had a really big bar growing up. It started out in the corner of ourfamily room and eventually occupied the whole room. It servedentertaining purposes but mostly displayed my father's ever growingcollection of spirits and liqueurs. When I was a kid we traveled a lot, somy father was always on the hunt for new additions to the shelves. So Iguess I'm following in his footsteps.

Jamie and I live a few blocks away from the Violet Hour. When it firstopened we were hooked right away, probably going at least once a week.Eventually we started making drinks at home, buying cocktailsbooks, and visiting Binny's on a regular basis.

Jamie,you two have thrown some pretty awesome cocktail parties at your home, Iwas lucky enough to attend one. Any advice for preparing for acocktail party?

Hosting a cocktail party is a lot of fun but it can be a lot of workand get expensive, so having a clear and concise menu planned andprinted is a good idea. We tend to go a little overboard, but aregetting better! We stick with certain liquors like gin, whiskeyand rum, then develop a cocktail list. This allows for people totry a little of each. We also like to play the bartenders. We practice the cocktails before the party, and make little cheat sheetrecipes cards so we can make the drinks efficiently.

Making sure the parties are smaller is also a good idea. You want tohave the right glassware, so checking out thrift stores or ikea is agood way of stocking up on interesting stuff -- if you don't want abillion glasses after the party, maybe split the cost with anotherfriend, then you both have a new collection of glasses after theparty!

We are usually the bartenders only up to a certain point in theevening- it's actually really fun and you get to visit with people andtell them about the drinks as you make them, and we don't mind doingthe work. After a couple hours though it's a good idea tojoin the party and mingle.

For our NYE cocktail party, we stopped making drinks at midnight, andafter that we had a pre-made punch and an absinthe drip out foreveryone. At that point everyone was fine with scooping up somerum punch or trying out the drip.

Food is also very important. If you are hosting a cocktail party,we think it's fair to ask the guests to bring an horsto share. Also, to make it extra special, we have sent out invites in the mail toour guests, with probation era themes - even a special password theymust know for the door. It's really fun, people really get intoit - even dressing the part!

Youguys have some pretty interesting bottles in your collection includingbottled cocktails and spirits that are no longer available in theUS. What was one of your most exciting purchases?

A few years ago we found a bottle of Wray & Nephew PimentoLiqueur. As far as I can tell, this pimento liqueur (also know asallspice dram) hasn't been imported into the US for around twentyyears. Using recipes I found online and in Imbibe magazine, I've triedreplicating my own version several times before finding the bottle. Soit was interesting to finally taste the real deal and compare it to myown versions.

Where do you shop for your spirits?

Lush and Binny's here in Chicago. Whenever we are in Madison visitingJamie's family, we stock up at Woodman's.

Eric, are youworking on any new liqueurs or cocktails?

I started a green walnut liqueur (nocino) back in July. It's now readyto be strained and cut with simple syrup. After that I would liketo work on a Vin D'orange when winter citrus is in season.

Wouldyou like to share a recipe?

This is the time of the year we like to make our version of an eggnogusing Silk pumpkin soy milk, which is only available in Nov and Dec.

1 1/2 oz spice rum (try Old New Orleans Spiced Rum)
1/2 oz maple syrup
1/4 oz amaro (we've also tried allspice liqueur, walnut liqueur andsherry)
5 oz pumpkin soy milk
Fee's old fashion aromatic bitters and orange bitters grated nutmeg

Serve hot or cold.

Glossary: Bonded

2011-11-16T15:30:00.000-06:00

Bonded Whiskey Warehouse. Photo via PBS

During a recent visit to Barrelhouse Flat, we noticed something we had never seen on a cocktail menu before - 'bonded" bourbons and ryes. The bartender did a good job of explaining the distinction, and we wanted to pass it on to you.

"Remember the Maine" cocktail at Barrelhouse Flat

The term comes from the U.S. Bottled-in-Bond Act of 1897, which was enacted to ensure patrons were getting the real deal liquor in their glass. There are a few distilleries still adhering to the practice - like Wild Turkey, Laird's Applejack and Evan Williams - so it's good to know a little provenance.

Here are the stipulations for an American spirit to be bottled in bond:

1. It must be the product of one distillation season.
2. It must come from one distiller and one distillery.
3. It must be stored in a federally bonded facility under government supervision for four years.
4. It must be 100 proof (the very reason to know the meaning of this term when ordering - that's a stiff cocktail!).
5. The bottled spirit's label must identify the distillery (as a number), where it was distilled and where it was bottled.

I encourage you to peruse Barrelhouse Flat's online cocktail menu, and if you get the chance, stop by and get a drink - you'll definitely enjoy the bygone aesthetic.

The cocktail this week is from the New York Times. Said to aid the digestion of a stuffed stomach, it's a good nightcap after a holiday meal. Remember though, at 100-proof, stick to just one.

Medicinal Bonded Whiskey, an exception during Prohibition. Photo via PBS

The Reanimator via the New York Times
1 1/2 ounces straight rye whiskey, like Rittenhouse Bonded Rye Whiskey
1 1/2 ounces lighter Italian amaro, like Nonino
Thin-cut lemon peel, for garnish.

Stir the rye and amaro together with plenty of cracked ice. Strain into a chilled cocktail glass. Top with the lemon peel.

P.S. A wealth of information: Ken Burn's "Prohibition"

Inspiration from the Forest

2011-11-07T16:00:00.002-06:00

The cold is fast upon us and it is time to winterize those cocktails. We tapped into the forest for some inspiration. Whenever a recipe calls for simple syrup, why not switch it up with one of these sticky suggestions.

Birch Syrup
Popular in Alaska and Canada, birch syrup is similar to maple syrup, but spicier and a little more concentrated in flavor. We are thinking this would be delicious in your old fashioned or paired nicely with a sweet vermouth and rye. We found a nice source for birch syrup here at Edible Canada.

Maple Syrup
Again, this would be great with bourbon. We were thinking a whiskey smash with lemon and maple syrup would be a winning combination. Try a barspoon or two in a hot toddy in place of honey. Quality is key here, you want the good stuff! Your local farmers market is a great source for maple syrup as is your local health food store.

Cinnamon Syrup
We have seen a lot of drinks made with cinnamon syrup lately. Cinnamon is a very versatile spice and is a fun way to winterize some of those summery cocktails. We are thinking this might be fun to try with tequila or rum. Cinnamon margaritas and cinnamon mojitos anyone? The Spice House in Chicago carries a wide assortment of cinnamon if you want to branch out from your local supermarket varieties.

Pine Syrup
Pine can be very potent, a little goes a long way. But when used at the right proportion, it can add a nice refreshing spin on a cocktail. We think pine compliments the juniper in gin and would be delicious in a tom collins. We like Uncle Harry's for edible pine but have also discovered L'Epicerie.

Note: When making simple syrup, we usually follow a 1:1 ratio of water to sugar/syrup simmered over low heat until the sugar dissolves. The syrup should keep in the fridge for a few weeks.

When making cinnamon syrup we recommend breaking the cinnamon sticks into pieces and simmering them on low for about 30 min. with sugar and water mix. When you reach your desired flavor, strain out cinnamon.

Pine will most likely come in a tincture. You will want to add to sugar water mix literally, one drop at a time for desired flavor.

Eskell 6th Anniversary Party: Next Saturday 11/12/11

2011-11-04T15:10:00.002-05:00

Join us next Saturday! We'll be serving up some Fall punches at Eskell Boutique, 1509 North Milwaukee, from 5-8pm. We're super-excited cuz it's always a great mix of people and Martha from the awesome Bike Fancy blog is co-hosting/co-celebrating with Eskell. I was actually featured on the blog a few months ago with my Summer bike (that is sadly no more) here.

See you then!

Silencio

2011-11-02T14:48:00.002-05:00

I have just started watching David Lynch's entire Twin Peaks series for the first time. Relishing his aesthetic, seduced by the unraveling of a mystery, I have been savoring every minute...trying to make it last. But, as I come closer to maybe never discovering who killed Laura Palmer, I can't help but notice that David Lynch is lurking near by.

David Lynch just debuted a new album Crazy Clown Time which I found surprisingly listenable. It is soft, melodic, dreamy, as he whispers and sings through voice distortion, and collaborates on a song with Karen O from the Yeah Yeah Yeah's. I even thought I recognized a cameo from the theme song to Twin Peaks. You might consider this album synth-pop, I would consider it the perfect soundtrack to a winter road trip.

Lynch also recently opened a members only bar in Paris called Silencio inspired by his fictitious club Silencio in Mulholland Drive. There are some pictures of the space in press throughout the internet and he has published a few exclusive images for an article in Nowness, but he intends for the interior to remain shrouded in mystery. The bar is nestled in a basement 6 floors underground, will serve original cocktails, has a stage for live shows, a cinema, a library with some of his exotic book collection and holds a smoking room disguised as an indoor forest. It is a members only bar until midnight when it opens to the public. I can only hope to one day have a drink at this bar, in the mean time, I will have to visit in my dreams.

Happy Halloween: Films for Jackrabbits and Scaredy Cats

2011-10-31T12:31:00.001-05:00

I'm a lightweight when it comes to horror. I just saw "The Others" (Nicole Kidman, as a mother of two children allergic to sunlight in a big house in the country) and was legitimately scared just about the whole movie.

Below are my lesser-known horror movie picks for the jackrabbits, scaredy cats and cowardly lions like me.

Repulsion, Roman Polanski, 1965

Rebecca, Alfred Hitchcock, 1941

The Innocents, Jack Clayton, 1961

And just for fun.... the re-cut trailer for the classic "horror" film "Willy Wonka and the Chocolate Factory".

Jackrabbit Sidecar
1 1/2 oz Applejack
3/4 oz Grand Marnier
3/4 oz Lemon
1/2 oz Allspice Syrup
1 oz Apple Cider

Combine all ingredients in a shaker and garnish with aromatic or orange bitters.

Make the Allspice Syrup: use one cup water, one cup sugar and a handful of crushed allspice berries. Bring to a simmer for 5-10 minutes. Let cool and strain.

Scaredy Cat, Looney Tunes, 1948

I have a friend in Sylvester the Cat: "a yellow dog of a cowardy cat"

Happy Halloween!

Día de los Muertos

2011-10-28T18:52:00.000-05:00

Day of the Dead is a hauntingly beautiful way to remember your loved ones and celebrate rebirth. Here are some inspired spirits for your ritual.
p.s. try this website for your Day of the Dead party paraphernalia.

Second Star Margarita

2 oz jalepeño infused mezcal (recipe below)

3/4 oz fresh squeezed lime juice

3/4 oz couintreau

Shake and serve over ice. Garnish with a marigold.

The smoke from the mezcal and the spice from the jalepeño make this cocktail perfect for fall.

Jalepeño infused mezcal
1 750ml bottle mezcal
2-4 jalepeno peppers

Slice jalepeños in halves, then quarters lengthwise and remove seeds. Place peppers in mezcal bottle. Store in dark cool place for 48-60 hours tasting infusion periodically for desired heat. Strain mezcal through damp cheese cloth and pour infusion back into bottle.

Pumpkin old fashioned
2 oz bourbon
3/4 oz pumpkin spice simple syrup (recipe below)
Angostura bitters

Stir with ice and strain into chilled rocks glass. Garnish with brandied cherry.

Pumpkin spice simple syrup
Halve one small pie pumpkin. Scoop out seeds and place pieces, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 until soft. Scoop out roasted pumpkin and simmer in 2 cups water with 2 cups sugar for aprox. 30-40 min. For flavor variations try adding a combination of orange peel, fresh ginger, vanilla beans, clove, star anise, fresh grated nutmeg or fresh cinnamon. Cool and strain with damp cheese cloth. Syrup should keep in refrigerator for a few weeks.

Corpse Reviver (No. 2)
1 oz lemon juice
1 oz Lillet
1 oz Couintreau
1 oz gin
1 dash Absinthe

Shake and strain into chilled coupe glass. Garnish with orange peel.
Note: According to Harry Craddock, 4 in a row will unrevive the corpse again!

Glossary: Fat Washing

2011-10-12T17:01:00.009-05:00

Fat Washing is a method of infusing a spirit with a fat. The goal is to get the flavor of the fat, washing away the actual fat content. Once you learn the simple process, a whole world of flavor possibilities opens and cocktails enter the realm of umami.

Fats from left to right, top to bottom:
1. Hazelnut oil. We're working on fat washing the oil with gin and pairing with a roasted pear syrup and lemon.
2. Coconut oil + rum. Seems like a match made in heaven.
3. Chocolate. You can infuse spirits with cocoa nibs without using fat washing, but how do you get the white chocolate flavor? I haven't tested this, but it might be fun to try vanilla extract with food-grade cocoa butter with a vodka.
4. Bacon. Perhaps the very reason for fat washing. A natural for bourbon and the vodka in a Bloody. Save all your bacon grease from now on. See a recipe and watch the technique here.
5. Peanut Butter. Melt down the peanut butter and try our PB&J recipe with tequila from last year here.
6. Duck fat. Is this testing the limits of our palates? Maybe, but for the bold, try this duck a l'Orange-inspired recipe here.
7. Almond Paste. I would love to do a almond-paste infused brandy in a sidecar.
8. Butter. Have you tried browning butter? It's delicious. Hot-buttered rum without the calories!
9. Ghee, or clarified butter. This seems like an excellent opportunity to do an Indian-inspired cocktail, by infusing the ghee with Indian spices like cardamom, cumin and ginger. Perhaps a Rum infused with ghee and cardamom with an horchata rice milk?
10. Olive Oil. Try infusing this with gin to make a dirty martini without the salt. Not really so dirty anymore though, is it?
11. Sesame Oil. Would be great in sake martini.
12. Sausages. A lot of pork recipes call for juniper berries, so this would be a great opportunity to use the pork sausage drippings with gin. Chorizo with tequila is also a good pair.

Honorable mentions: cheese (particularly blue), avocado, marrow, and er, brains.

Here's how to do it:
1. Pick a base spirit (gin, whiskey, vodka, tequila, brandy, rum, etc.)
2. Pick a fat
2. Heat the fat to liquid form if need be. In the case of meats, use the heated drippings. If you use dried meat, like chorizo, you do not need to use the fat washing method.
4. Pour the fat into a container with the spirit.
5. Give it a good shake.
6. Let sit at room temperature for an hour to a few days (there's much disparity on infusion time, so experiment!).
7. Move to the freezer to solidify the fat.
8. After frozen, break through the layer of fat that has risen to the top.
9. Pour out the spirit, straining through a coffee filter or cheese cloth.

P.S. the oils that are liquid at room temp will not freeze as well as the fat solids, so there might be some trial and error. Be patient. Be diligent. And if you have a blast chiller, use it. Ha. I wonder if an ice-cream maker would work.

More Home Bar Inspiration

2011-10-04T11:40:00.003-05:00

From Alice's last post on home bars I was inspired to think about my ideal work space. While perusing Lonnie Magazine, I stumbled upon the bar at ABC Kitchen in NYC and fell in love with the aesthetic. Taking it's cue from a 1920's Parisian laboratory/apothecary, it encompasses a gothic-romantic-scientific vibe all in one - a lovely impetus for cocktail experimentation. Rather than relegate to a dream, I searched out items that could conjure the look at a reasonable expenditure.

1. Metal Shelving, $90 2. Graphite Pendant Light, $40 3. Coupe Glasses, $14 4. Wall Mirror, $499 or DIY Glass Tiles to look like Mercury Glass, 5 for $20. See antiquing technique here 5. DIY farm table, $100-$200 6. Crystals, $15 - $360 7. Pharmacy Jar Terrariums, $32-78 8. Tolix Stool, $250 9. Lab Equipment, $6-10

P.S. As you might notice, the organization of this post is heavily influenced by Design Sponge - a continued source of inspiration for us.

Home Bar Envy: Dovetail

2011-09-20T22:04:00.005-05:00

Our friends at the local West Town Chicago vintage boutique Dovetail, have one of the coolest home bars we have ever laid eyes on. Wood paneled mantel by day, fully equipped party bar with record player, lazy susan, and glowing fireplace by night. Many a time, I have fantasized about buying this bar for my apartment. Unfortunately, someone beat me to the punch.

We asked Jennifer Clower and Julie Ghatan, owner's of Dovetail, a few questions about their killer bar, what great bar paraphernalia they currently have in stock, and where their favorite drinking spot is right now.

Where did you find this awesome bar?

We found this at a thrift shop in the suburbs and couldn't believe our eyes. We had to have it.

We heard you sold it recently, are you going to miss it?

Yes! It was actually really hard to part with. It's such a novelty at parties to bring our friends into the back room and show them the way it lights up and all the hidden compartments for stocking your favorite drinks and tunes.

What other cool bar paraphernalia do you have in your store right now?

We always have GREAT bar paraphernalia, but especially now. Two of my favorite pieces are these vintage clear glass decanters. One looks like a large scientific beaker and it has this incredibly substantial and heavy geometric glass stopper. I'm tempted to take it home. The other one is shaped like a narrow pitcher with an equally substantial glass stopper. Whiskey would look so good in both of them. we also have a ceramic decanter that looks like a Russian man. His hat is the stopper! And we just got a great shaker/stirrer set. The shaker has classic cocktail recipes written on it in cute vintage white and red font. It's really fun.

What is one of your favorite bars in Chicago?

Bar Deville is one of our favorite bars in West Town. They make one of the best and most well-balanced (and strongest, might we add) Manhattans in town. Aside from the amazing drinks, they have a great photobooth ($5 for 2 sets of photos! so you can share with friends) and fun dance parties on the weekends.

Glossary: Gum Syrup

2011-09-16T11:09:00.013-05:00

You may have seen the term " gum syrup" on cocktail lists at higher-end bars or in cocktail books and wondered, like I did, what it meant and why it's used.

Gum syrup (gomme in French) is a simple syrup with gum arabic added. Gum arabic is the hardened sap from the acacia tree - native to Africa and West Asia. Its uses are wide - cake decorating, watercolor painting, film processing, the glue on stamps!

In cocktails, a gum arabic adds thickness (often called viscosity or silkiness) and stops the sugar from crystallizing in simple syrups (especially in syrups that have a higher ratio of sugar to water). It's also said to add a richness (while a thickening agent like egg white can taste dry).

You can find food grade gum arabic in powder, flake or chunk form - check ethnic (like Indian), specialty, baking stores or online.

You can substitute gum arabic with other natural gums (like xanthan or guar gum - results might vary widely) or use egg whites (like in Pisco Punch vs. Pisco Sour). You can also buy gum syrup at Cask.

Gum Syrup
(adapted from Bunnyhugs Blog)
1/2 oz gum arabic
3 oz water
6 oz sugar

Make a paste with the gum arabic and 1 oz of the water. Let sit for a couple of hours. Heat the remaining sugar and water to a low boil. Add the gum paste and return to a boil. Let cool and store in a clean container.

Pisco Punch
(via the Bank Exchange, pre-Prohibition bar in San Francisco)
One Pineapple, cut in to 1" chunks
8oz Gum Syrup
16oz Water (still or sparkling)
10oz lemon juice
One 750ml bottle Pisco

Soak the pineapple in the gum syrup overnight. Add all ingredients to punch bowl next day with a block of ice. Add more lemon or gum syrup to taste. Garnish with reserved pineapple chunks.

Give it a try and let us know if you can taste the difference.

Travels in Hungary and Romania: Palinka

2011-08-30T19:00:00.001-05:00

We're pleased to finally share with you the travelog and guest cocktail blog from our friend Erik Dayrell and his trip to Europe this past Spring.

At the end of May this year I traveled to Romania and Hungary for 10 days with my brother. The main impetus for the trip was a wedding in Oradea, Romania. Located just 7.5 miles from the Hungarian border, Oradea is considered the Little Paris of Eastern Europe for it's collection of stunning Art Nouveau and Baroque architecture. Oradea is also known for its thermal spas, where one can choose from a variety of pools of varying temperatures and mineral contents to cure your body's ailments. There was an active night scene, and considering the ease of getting around (English has been taught in schools since communism fell in the late 80's and mass transit is aplenty) I would highly recommend a visit.

Oradea was where I was first introduced to Palinka, and while the spirit is technically Hungarian, Oradea was a part of Hungary until WWI.

Palinka is a fruit brandy distilled from fruit and grape pomace (the skins, pulp, seeds, and stems of grapes after pressing for juice or oil). Prunes and apricots are the most common fruits used, but pears, peaches, cherries, apples and quince are also used. As of 2004 the European Union designated Palinka as a Hungaricum, a Hungarian specialty. No other country is allowed to use the name Palinka, and to be considered Palinka the spirit must be made within Hungary. The fruit must be grown, the mash fermented and distilled, and finally bottled, all within Hungarian borders. Alcohol and aromas cannot be added, nor can colorants, flavorings and sweeteners (hence the clear color). The final spirit has an ABV between 37.5% and 86%.

Traditionally Palinka is served as a chilled shot. Small pitchers are placed around the table and shots are poured into tulip shaped glasses. Give a toast, finish it off by saying 'Naroc' (Good Luck), and then tip it back. Be careful... the sweet aroma of Palinka is generally followed by a serious alcohol bite.

You can now find Palinka in the States through online liquor stores.

Erik and I tested the Palinka in a few classic coktails with varying results. We'll share with you a couple that we thought were quite drinkable. Please share with us your ideas for experimentation as we're pretty new to it's favor profile.

Palinka Alexander
1 1/2 oz Apricot Palinka
1/2 oz Dark Creme de Cocoa
1 1/2 Cream or Half and Half

Shake on ice and strain into an ice-filled rocks glass. Garnish with grated nutmeg.

Palinka Stinger
1 oz high-proof Palinka
1 oz Absinthe

Shake on ice for a good minute. Stain into ice-filled rocks glass.

Naroc!

Remix: Whiskey and Ginger

2011-08-24T12:00:00.003-05:00

When I bartended many years ago at a local dive bar, the typical order was beer (PBR) or whiskey and ginger. I have many friends who still call whiskey-ginger their drink, so this is dedicated to them and all the storied dive bars of Chicago. Here are a few in my neighborhood:

J&M Tap (aka the Secret Squirrel) on Augusta and Leavitt

Zakopane (named for a ski town in Poland) on Division and Wood

Rite Liquors (bar and liquor store) on Division and Paulina. Photo Credit: Chicago Reader

Marie's Riptide (good late night destination) on Armitage and Hermitage

The actual dive bar I worked, RIP Vertigo, now Blind Robin on Western and Iowa

Summer Whiskey Smash
1 1/2 oz Bourbon
1/2 oz Pimm's
1/2 oz lemon juice
3 oz ginger beer
Sliced strawberries, sugar and ginger root

Muddle one sliced strawberry in a shaker with a bit of fresh grated ginger and a teaspoon of sugar or one sugar cube. Add the bourbon, Pimm's and lemon juice. Shake and pour into collins glass. Top with ginger beer and bitters.

the Buck and the Mule

2011-08-22T23:01:00.008-05:00

I have been craving ginger cocktails ever since I sampled my friend Marc's Cherry Buck, which he made for his baby shower a few weeks ago. He infused Heaven Hill Gold Label bourbon with black cherries, added Cherry Heering, demerara syrup, lime juice and topped it off with ginger beer and some Angostura bitters. It was my first ever "buck" cocktail, and it was a huge hit at the party.

I was familiar with the Moscow Mule, a relative of the buck cocktail made with vodka, lime and ginger beer. Coming full circle, the mule was popular during the 1940's-1960's when vodka was in fashion, hence the nod to Russia.

The buck, usually refers to variations of ginger beer cocktails using gin, bourbon, brandy, rum and other liqueurs. In fact, the dark and stormy is also considered a rum buck. Marc Hellner is manager of local watering hole Bigstar in Chicago, and was nice enough to share his recipe below.

Marc's Cherry Buck
2 oz black cherry infused Heaven Hill Gold Label
1/2 oz Cherry Heering
1/4 oz demerara simple syrup
1/2 oz lime
2 drops Angostura bitters

Shake and serve over ice.

Top with ginger beer.
Garnish with a cherry.

Moscow Mule
2 oz vodka
1 oz fresh lime juice
4 oz ginger beer

Serve over ice.
Garnish with lime.

Welcome Baby Hellner: Baby shower in a bar

2011-08-17T13:31:00.005-05:00

Who said you can't have a baby shower in a bar! With so many talented friends, The Charleston in Chicago's Bucktown neighborhood proved to be the perfect spot to host a co-ed baby shower for soon to be parents of a beautiful boy, Chanel Pease and Marc Hellner. I should point out that Chanel is the Charleston's bar manager, and Marc manages local bar Bigstar.

The beautiful decor and treats were provided by friends and Marc made the punches. I will post a recipe for Marc's Cherry Buck soon.

Cocktail hour for Marwen Foundation

2011-08-06T20:23:00.012-05:00

Nadeau ice sculpture

fiber sculpture (artist unknown)

painting, Suzie Makol

sketchbook, Regin Igloria

We did a cocktail hour last night at a benefit for the Marwin foundation, an awesome program that offers visual arts classes to under-served young people in the Chicago community.

In honor of National Watermelon Day, we made a watermelon gin fizz.

Watermelon Gin Fizz
2 oz watermelon juice
3/4 oz lime
3/4 oz orgeat syrup
1 1/2 oz gin
soda
mint
Angostura bitters

Shake watermelon juice, lime, syrup, gin and strain over ice. Top with soda and garnish with mint sprig and a few drops of bitters.

Notes: In a pinch you can substitute simple syrup for orgeat syrup, but we felt the orgeat syrup gave the cocktail a nice complexity. To juice watermelon, we used a food processor and strained pulp through damp cheese cloth.

Party Batch (makes approximately 40 drinks)
1 handle of gin (1.75 L)
1 med/large watermelon (10 cups/80 oz watermelon juice)
1 batch of orgeat syrup below (30 oz)
30 oz fresh squeezed lime
2 x 2L soda water
Mint

Premix everything but soda water and mint. Pour individual drinks over ice from pitcher and top with soda and mint.

Orgeat Syrup
1 1/2 almonds
3 cups water
3 cups sugar
1/4 cup brandy
1/8 tsp orange flower water

Toast almonds and let cool. Cover with cold water and let soak for 30 min. Strain and chop pretty fine in food processor. I have used pre-slivered almonds to save time and they chop more easily in food processor. Cover chopped almonds with 3 cups water and let stand for 2 hours. Place damp cheesecloth over strainer on top of bowl. Strain almonds and water, squeezing cloth to extract all liquid. Add almond pulp back to water, let soak for another hour and strain again. Repeat again if time allows. The flavor of the syrup will come from the oils and fat in the meat of the almonds which you are helping to release in squeezing process.

Strain once more and discard almond pulp. Warm liquid gently over mild heat and add sugar stirring until fully dissolved. Remove from heat and let cool. Add brandy and orange flower water.

Refrigerate up to 2 weeks. Shake syrup if separation occurs.

Note: I have made this syrup several times. This is a recipe I have adapted from one we found on the Chanticleer Society. I cut back the orange flower water significantly from original recipe and added more water and sugar to the almond ratio. If you are soaking almonds overnight which is perfectly fine, place in refrigerator to prevent fermentation.

Thailand: Prohibition in 2011

2011-07-29T19:47:00.010-05:00

I arrived in Thailand on Thursday June 30 late in the evening, planning to spend the first leg of my 2 week vacation in Bangkok visiting my old friend Dale. Our agenda was to check out the markets, temples, food, get a massage, and of course sample some Thai cocktails in the big city. It just so happened that the elections for the 24th house of representatives fell on that weekend, and there is a law in Thailand that outlaws the sale of alcohol right before an election else, you face up to 6 months of jail time. From 6pm on Sat. 6/2/11 to midnight Sunday 6/3/11, for approximately 30 hours, Thailand went dry and we went thirsty!

I did manage to squeeze in a few "Mocktails" during that time...

Chinese plum and sprite float at Greyhound Cafe

Passion Fashion (a blend of passion fruit, pineapple and mint) at Greyhound Cafe

water:-) at Chatuchak weekend market, the aluminum cups were market sheik and helped keep the water extra cold.

Juice stand at Chatuchak weekend market. These fresh juices are tamarind, hibiscus, lime, longan, and coconut. They add sugar and salt to your taste.

Butterfly pea flower tea

Pandan leaf iced tea

My real disappointment was not being able to try the cocktails at food critic Jarrett Wrisley's restaurant Soul Food Mahanakorn. If you happen to be visiting Bangkok anytime soon, I highly recommend you stop in and sample some of his Thai inspired drinks using Kafir lime, coconut sugar syrup, lemon grass, Thai basil, passionfruit and lychee liqueur. I should mention, the food is delicious too!

Thailand: Life on the Beach

2011-07-26T16:15:00.006-05:00

A perfect vacation for me is usually on the beach. Always in search of one more beautiful than the last, my criteria: the bluest water, the softest sand, the gentlest waves, the shadiest trees, brightest fish, and the less touristy the better. After a little research, I landed on Ko Phi Phi in Thailand. It was one of the most jaw dropping, beautiful places I have ever seen. After all, this is where they filmed Leonardo DiCaprio in "The Beach" about a secret tropical paradise. Aside from a knock-out scenery, one more thing the islands here have going for them are the perfect beach accessory: A bucket of whiskey and soda.

How can you not fall in love with these buckets of fun, especially when you crave a break from drinking Chang and Singha or, sweet Tiki cocktails out of pineapples and coconuts. Thai whiskey, the most popular being SangSom, is actually a rum that is light with sweet caramel notes. Often served table side in restaurants with a bucket of ice, soda, cola, or Krating Daeng (the original red bull, invented in Thailand!). In Thai whiskey soda culture it is common to purchase a whole bottle for the evening. If you don't finish your bottle, they put your name on it and save it for your next visit, booyah!

These little prepackaged buckets, ranged from around $6 to $17 depending on the brand of whiskey. Don't forget to fill bucket with ice!

Thailand: Kaffee Boran

2011-07-22T12:00:00.005-05:00

Bangkok, city of angels, how I miss your food, your markets, and your Kaffee Boran!

I had the opportunity to vacation in Thailand recently and 1 1/2 weeks later, in this heatwave of a summer, I am still craving the sweet, syrupy, thirst quenching ancient Thai iced coffee, Kaffee Boran. Not to mention, the stacks of carnation milk cans that decorated the coffee carts in pop art fashion.

Found in markets, street-side and in local restaurants, the ancient coffee is made of a dark Espresso roast grown in Thailand. The Street venders brew a strong batch of the coffee in a tubular filter made of white muslin or cotton attached around the top to a metal ring. They then balance the filter ring above a tea or coffee pot. Boiling water is added and coffee is let to steep to desired strength. Finally, coffee is poured over crushed ice with evaporated milk and topped with sweetened condensed milk to taste. If you are lucky, your barista will do a little coffee dance and aerate your Kaffe Boran for a nice and frothy presentation.

Note: Sweetened condensed milk is really easy to find, has a great shelf life, and is essentially a mix of dehydrated milk and sugar giving it a thick silky texture. I found this recipe online using whole milk.

Sweetened Condensed Milk

1 1/2 cups whole milk
1/2 or 2/3 cup unrefined sugar (organic cane sugar, even sucanat depending on your final goal for the condensed milk)
3 Tbs butter
1 tsp vanilla

Mix sugar and milk together in a heavy-bottomed saucepan. Stirring often, bring to a low simmer over medium-low heat. As soon as steam starts lifting off the milk, lower the heat even further, and when the sugar is entirely dissolved, put the heat as low as it can go. A simmer burner is great for this.
The goal is to reduce the quantity in the pot (which is not about 1 3/4 cups) by approximately half. It takes about 2 hours at very low heat to reduce to one cup of liquid. You could speed it up a bit if you watch carefully and stir often. I preferred the freedom to wander the house doing other tasks, and thus allowed my process to take quite some time.
Once reduced to your satisfaction, whisk in the butter and vanilla.The recipe is equivalent to approximately one half can of brand sweetened condensed milk.
Depending on what final product your sweetened condensed milk will be used in, you will probably need to allow the mixture to cool considerably before using.

One other option for a homemade sweetened condensed milk is to add 1/2 or 2/3 cup unrefined sugar to a can of evaporated milk. You may need to heat to fully dissolve. However, you still have to deal with the unhealthy can lining and whatever over-processing makes the milk shelf stable.

Remix: Dark and Stormy

2011-07-20T14:43:00.006-05:00

We made a Dark and Stormy for a recent party and rather than make the usual recipe (it's becoming rather ubiquitous in Chicago lately) we decided to deviate a bit. The result? A definite crowd-pleaser.

Rhubarb Dark and Stormy
2 oz rum (dark is traditional, but we used a spiced and it was fine)
1/2 oz rhubarb syrup
1/2 oz lime juice
3-4 oz ginger beer
grated ginger

Add all to an ice-filled collins glass and roll to a shaker tin and back to the collins glass. Garnish with a dash of rhubarb bitters.

Make the rhubarb syrup: use one cup sugar, one cup water and 2 stalks chopped rhubarb. Bring to a simmer, let steep, cool and strain.

Batching for a party:
2 cups rum
1/2 cup rhubarb syrup
1/2 cup lime juice
2.5 bottles of 12oz bottles of ginger beer
1 tsp grated ginger
Several dashes of rhubarb bitters

Add all to a pitcher and stir. Pour into ice-filled glasses.

Notes: We made the rhubarb syrup because of the accompanying bitters. The bitters gives the drink a nice depth. You can experiment with other combinations like candied grapefruit peel syrup and grapefruit bitters or a blackberry syrup with Peychaud's bitters. Just pay attention to your citrus/sweetness balance.

We used grated ginger to up the spiciness, but not the sweetness. You can also make a ginger syrup or juice the ginger to get an even spicier taste. Our tasters like the subtleness of the grated ginger.

We also made a sugar-free version! Of course the rum still has sugar, but you can replace the sugar in the syrup with truvia (or any other sugar-substitute, following the directions on the packet for amount to sugar ratio) and use diet ginger beer to get a lower-calorie version. I'm not advocating this (you could taste the dietiness), but for all those ladies riding the "skinny girl" wave, you might want to give it a try. The ladies at the party really love it.

Bastille Day: French Sangria

2011-07-12T18:56:00.010-05:00

In honor of Bastille Day on July 14th (we're feeling very French here this Summer), we wanted to give you a refreshing, light Summer Sangria made mostly from French ingredients.

French Sangria
1 bottle dry Rosé or Beaujolais wine
1/2 cup Lillet Rouge
1/2 cup lavender syrup
1/2 oz lemon juice
1 thinly sliced orange
A few raspberries
Several dashes of orange bitters

Combine all ingredients in pitcher or punch bowl and chill. Serve over ice in a wine glass.

Make the lavender syrup by steeping about a half tablespoon of edible lavender into 1/2 cup sugar and 1/2 cup water. Heat enough to melt sugar, let steep until fragrant and strain. Will make just over 1/2 cup.

Notes: Before adding all ingredients, taste your wine. Take note of the sweetness. You very well may have to add or subtract from the quantities listed to get the right balance. Less sweet is probably better. If you find that your mixture is too sweet, increase the lemon juice and add more bitters.

Because of the delicate nature of the raspberries, you may want to simply garnish each glass with a raspberry or two instead of adding to the mix.

Liberté, égalité, fraternité

Cool Summer

2011-07-07T19:49:00.007-05:00

We wanted to give you the pictogram for the Watermelon Cucumber Punch Alice made in April to encourage you to make it at your next Summer fête. We guarantee it will make you feel as cool as this guy.

Promise.

For more detailed instructions and suggestions, click here.

Made at home: Vin de Noix

2011-07-05T17:22:00.023-05:00

Over the holiday weekend we made the beginnings of what will become [delicious *wink*] Vin de Noix, or Green Walnut Liqueur. I'm not yet lucky enough to have sampled the aperitif, but in France it's used in cooking or sipped during the cold months. I'm anxious to see what cocktails might be inspired when the mixture is ready.

As tradition often dictates necessity, the walnuts are picked between two french holidays - St. Jean's feast day on June 25th and Bastille day on July 14 when they are said to be at peak. Ironically, this made Independence Day a good day for the preparations. The walnuts were ordered from California where they make a brief appearance at farmer's markets.

The basic tenets of making any fortified wine such as this (also vermouth, port or bitters for that matter) is to start with a base spirit (brandy, eau de vie, vodka, grain alcohol), then add a combination of herbs, spices and fruits (cinnamon, cloves, vanilla bean, orange peel, bitter herb), then red or white wine (we omitted the wine for some of our batches, as you would with bitters) and then your sweetness (usually only added if you're using a neutral base spirit or dry white wine).

Then just let it sit in a cool, dark place, occasionally agitating and sampling over time. For the Vin de Noix, this is a four+ month process, as the walnuts lose their bitterness and mellow out.

Here are some loose instructions for making your own batch:
1. Use walnuts that can be pierced easily.
2. Quarter 20-40 walnuts per batch, wearing gloves as you cut for the walnuts easily stain hands, boards and counter tops once opened.
3. Add anywhere from 500 to 1000ml of the base spirit to a large mason jar. We used Smirinoff vodka as nothing expensive should be used.
4. Add the sweetness, for two of the batches we added maple syrup (1/2 to 3/4 of a cup) and for the other two we used sucanat (evaporated cane juice that is slow to dissolve so will need to be shaken occasionally for the next few days).
5. Add the herbs/spices: one or two cinnamon sticks, two or more cloves, one or two star anise (used only in one batch), a half or whole vanilla bean (scored), a few pink peppercorns
6. Add the fruit: a few slices of a lemon or orange or just the peel of either.
7. Add the walnuts and seal, making sure that there is air left in the jar for the oxidation process to begin (hence the walnuts turning black).
8. Top with wine if using. In the first batch we used a white Bordeaux, in the third we used a combination of Noilly Pratt dry vermouth and Lillet.

Batch 1: Light in color due to the white wine; with orange slices, star anise a touch of maple for sweetness.

Batch 2: Dark from shaking the sucanat; with lemon peel and a scant bit of cardamom.

Batch 3: Vermouth with a bit of maple syrup and sliced lemon.

Batch 4: Our own creation.

In a 1.9L jar
One bottle vodka
One bag of earl grey tea
One cup sucanat
The petals of one monarda flower
One sliced orange
One vanilla bean
One cinnamon stick
Two cloves
One tsp anise seed
One tsp mixed peppercorns
30 quartered green walnuts

A monarda flower: similar to bergamot; slightly sweet and a bit herbal.

Credits: The impetus for this experiment is entirely due to our friend Erik Dayrell - chef, landscape architect, father and inquisitor. We're also lucky to have him guest blogging this week on his recent trip to Romania. Thanks Erik!

Grand Royal Fizz

2011-06-24T12:44:00.007-05:00

The first few hours of the evening at the bar, before the crowds rush in, I get to hone my crossword puzzle skills, catch up on some reading, chat with early guests, and experiment with new cocktails. This week Royal, one of my regulars was getting nostalgic for a drink an old friend used to make him back in the day called the Grand Royal Fizz. As you can guess, he was partial to this drink because his name was actually in the title. I looked the recipe up in the Mr. Boston official bar and party guide that lives in the drawer by the register for emergencies like these, and made one for us to try using all fresh squeezed juices. I should have known, as I am partial to all drinks with the word fizz in them, that this drink would be DELICIOUS! Best described as a lip-smacking creamsicle in a glass, with a hint of cherry stone for sweetness from the maraschino liqueur. I highly recommend you go and make yourself one of these immediately!

Grand Royal Fizz

2 oz gin

2 oz fresh squeezed orange juice

1 oz fresh lemon

1/4 oz sugar cane syrup

1/4 oz maraschino liqueur

1 oz cream

top with club soda

Combine all ingredients but soda in shaker. Shake hard and strain over cracked or crushed ice in collins glass. Top with soda. Garnish with orange slice or cherry.

Note: Ideally I would use crushed ice but, since I did not have any on hand I used chip ice instead. Cracked ice would also be fine. Also, simple syrup, confection sugar, agave nectar etc. could be substituted for sugar cane syrup and I am sure it would be just as tasty. One last thought, it might be fun to experiment with an egg white in this drink for extra froth, since it is a relative of the Ramos Gin Fizz.

Blue Bay Bellini

2011-06-17T13:20:00.008-05:00

Could a cocktail really transport one to a place such as this? Well of course not! But at least it allows us to meditate upon the possibility.

Blue Bay Bellini
1 oz blueberry bay syrup
1/2 oz port
1/4 oz lemon
top with cava

Combine all ingredients in a champagne flute. Garnish with orange bitters and bay leaf.

Blueberry Bay Leaf Syrup
1/2 pint blueberries
2-3 dried bay leaves
1 cup sugar
1 cup water

Combine ingredients in pan and let simmer until the blueberries break down and the bay leaf is aromatic. Let steep, cool and strain.

Notes: Per usual, the bitters are essential to this cocktail mellowing out the sweetness and bringing out the herbaceous-ness. Also, make sure to use a dry or brut sparkling wine. We recommend a cava for its dryness and economy.

Great for a brunch, shower or picnic, you can pre-batch everything but the cava.

The Weekday

2011-06-13T14:26:00.012-05:00

Enjoying the work week can be a difficult task.

Sasha Pivovarova does the best "work is a drag" looks.

As we contemplate all the things that must be done in the week ahead, I give you a cocktail that is meant to be enjoyed mid-week for its low-alcohol content (equivalent to a glass of wine) that won't leave you feeling unmotivated and chewed up the next day.

The Weekday
1oz Sherry
1/4oz Brandy
1/2oz Dry Vermouth
1/2oz strawberry rhubarb syrup
1/2oz lemon

Recipe for strawberry rhubarb syrup here.

Combine all ingredients in shaker with ice. Shake and strain into coupe glass. Top with a dash of orange bitters.

Notes: I made this drink as a way to use up some of the strawberry rhubarb syrup in my fridge. It's a pretty versatile syrup that we have combined with gin, bourbon, tequila and now fermented wine. Try also subbing it in for any drink that calls for grenadine.

A Well Traveled Cocktail

2011-06-11T23:34:00.009-05:00

I recently discovered my perfect summer cocktail. The Pegu Club. Brought to you all the way from its inception at a club in Burma in the 1800's, this favorite drink not only has a NY cocktail lounge named after it, but was also written about in head barman Harry Craddock's 1930's Savoy Cocktail Book as, "one that has traveled, and is asked for, round the world."

What I adore about this drink, is it's sophisticated simplicity. It is like the little black dress of cocktails. A perfect balance of orange, lime and spice, this drink is a crisp, tart, and refreshing alternative to a margarita on a hot and balmy night.

Pegu Club
2 oz London Dry Gin
3/4 oz Curaçao or Cointreau
3/4 oz lime
angostura bitters
orange bitters

Shake and strain into chilled coupe glass. Garnish with bitters and lime peel.

Dovetail + Strawberry + Rhubarb + Gin

2011-06-03T15:27:00.003-05:00

= an awesome Saturday afternoon! Don't forget to visit us tomorrow afternoon for a refreshing cocktail (or two), insane vintage shopping and a mix of eclectic, happy (weather-induced) people at Dovetail, 1452 W. Chicago Avenue from 12:00PM-3:00PM .

Endless Summer: BBQ's

2011-05-27T23:24:00.017-05:00

Coming off the rush of semi-nice weather this Memorial Day, we're inspired. We want to be outside all-day, laying on blankets, under oak trees, talking with our friends and sipping iced cocktails.

And we just happen to have the ultimate BBQ cocktail which we created for CY magazine in the name of summer! We will also be serving this cocktail at Dovetail's 3rd year anniversary Sat. June 4 from 12:00pm-3:00pm. Come help us celebrate.

Summertime CY
1 1/2 gin
3/4 oz fresh lemon
1 oz strawberry-rhubarb simple syrup
fresh mint
soda water
angostura bitters

Muddle 3-4 mint leaves in cocktail shaker. Add gin, lemon, and strawberry-rhubarb simple syrup. Shake and serve over ice in collins glass. Top with soda water. Garnish with 3 drops bitters and sprig of fresh mint.

Strawberry-rhubarb simple syrup
pint strawberries
3 stalks rhubarb
1 1/2 cup sugar
1 1/2 cup water

Cut strawberries and rhubarb roughly into 1/2 inch pieces. Combine strawberries, rhubarb, sugar and water. Bring to boil and then simmer gently for 30 min. Cool and strain into tightly sealed container. Should keep in refrigerator for several weeks.

Notes: The fresh mint really is the key to this refreshing cocktail. Muddling the mint before building the cocktail in the shaker will help to release the essential oils and give your drink that extra layer of summer deliciousness.

Glossary: Pousse-café

2011-05-17T11:35:00.004-05:00

The first in a series of posts dedicated to demystifying the vernacular of the studied bartender.

The first word is the pousse-café and was inspired by my trip to Mexico and the tourist bars that cater to a clientele who perhaps favors flourish over flavor.

pousse-café \ˌpüs-(ˌ)ka-ˈfā\ a drink with layers of spirits, juices or other liquids. In french it means coffee-chaser as it was originally intended as a digestif after coffee. To make, a bartender starts with the densest liquid (typically those sweeter and less alcoholic) pouring each spirit individually in the glass using the back of a spoon or the side of the glass.

The patron is then meant to enjoy the drink as it is presented... never stirring.

Now my only questions is what place the pousse-café has in modern mixology. Traditional recipes are very sweet. Is it possible to created one that is balanced or satisfying like the courses of a meal? Could the pousse-café be re-imagined like the fantastic chewing sensation in Willy Wonka's Chocolate Factory?

Willy Wonka: Don't you know what this is?
Violet Beauregarde: By gum, it's gum.
Willy Wonka: Wrong! It's the most amazing, fabulous, sensational gum in the whole world.
Violet Beauregarde: What's so fab about it?
Willy Wonka: This little piece of gum is a three-course dinner.
Mr. Salt: Bull.
Willy Wonka: No, roast beef. But I haven't got it quite right yet.

Stay tuned.

Resources:
Great list of liquor densities
WSJ Article "Neither Shaken Nor Stirred"
Tons of Recipes

Thai Classic

2011-05-13T15:09:00.002-05:00

Last night we enjoyed another fantastic meal with Grubwithus at Thai Classic in Lakeview. We met some amazing people and enjoyed some great conversation. For the meal we created two cocktails that would compliment the Thai cuisine and this beautiful Chicago weather we are having.

Our first cocktail, the Thai Tea Cooler is a take on a tea punch. We infused the vodka with Thai Chilis to give it some heat, then mixed in some sweet pineapple syrup and balanced it out with some lime and iced tea. This is a great summer "cooler" as the heat in the vodka should get your blood pumping and aid in turning down that body temp.

Our second drink for the evening was inspired by the classic Cuba Libre, otherwise known as a rum and coke with a lime. Note, there is no Cola in our cocktail! Instead we used Sailor Jerry, a spicy rum with heavy vanilla notes, made a syrup out of tamarind, a popular Asian fruit that has a sweet and sour flavor, added Hum liqueur, which is made from Hibiscus flower, Kaffir lime, Cardamom and ginger, and then balanced the drink out with fresh squeezed lime and topped it with soda water for some fizz.

We are turning these dinners into a monthly. Sign up with our grubwithus group here for updates on future meals. We look forward to dining with you!

Thai Tea Cooler
2 oz Thai chili infused vodka
1 1/2 oz grilled pineapple syrup
1/2 fresh lime
Top with iced earl grey tea

Add vodka, pineapple syrup and lime in shaker, add some basil leaves and shake with ice to bruise basil (This will help to release the essential oils in the basil). Strain into collins glass over ice. Top with iced tea. Garnish with sprig of Thai basil.

Notes: When making the simple syrup we grilled the pineapple to caramelize the sugars. This additional step is optional, but we thought it added a nice richness and depth to the syrup. Also we encourage you to experiment with different chili's, when infusing the vodka. Whatever you are growing in the garden or find at the local market should work great. The chili's we used were grown by Rabbit. Finally, If you are not a fan of Earl Grey, replace it with some of your favorite tea for sipping in the sun.

Thai Libre
2 oz spiced rum
1 oz tamarind syrup
1/2 oz Hum liqueur
1/2 oz lime juice
Top with soda water

Add rum, tamarind syrup, Hum liqueur and lime juice to shaker. Shake and strain in rocks glass over ice. Top with soda water. Garnish with lime wheel.

Notes: We used a tamarind paste that we found at Whole Foods, it looks like molasses in a tiny jar. Tamarind is commonly used in Mexican, Indian and Thai cuisine and should be easy to find at those specialty food shops in a paste form.

PS...we love this episode of This American Life, where Ira Glass thinks he may have uncovered the original recipe for Coca-Cola.

CinemaJaw...top 5 drinking movies

2011-05-03T08:00:00.005-05:00

This past Tuesday we had the pleasure to sit in as podcast guests with MattK and Ry the movie guy of CinemaJaw. Check out their podcast as they take on new categories of cinema and give you their latest in movie reviews, top 5 lists and entertaining trivia. Rabbit and I tried to hold our own with these two movie experts as we chatted about our favorite drinking flicks. We had a blast!

Please listen here for the whole podcast. "Spoiler alert" Below, Rabbit and I share our top 5 picks with their appropriate cocktail pairing.

Top 5 picks for Alice

5. Cocktail
Sorry...I had to say it! What could be more relevant than a movie starring Tom Cruise making cocktails in the 80's?! "Coughlin's law: never show surprise, never lose your cool."
Alabama Slammer
1/2 oz amaretto
1/2 oz Southern Comfort
1/2 oz sloe gin
splash fresh squeezed orange juice
1/4 fresh lemon
1/4 simple syrup
Shake and strain into old-fashioned glass. Garnish with an umbrella.

4. Swingers
A great 90's flick about a bunch of guys trying to pick up "beautiful babies" in the LA bar scene. Hmm...not much has changed. "You are so money you don't even know it!"
Scotch on the rocks! Single malt, no blends. Any kind of "Glen"...livet, ...morangie, ...fiddich will do!

3. Casablanca
This classic movie takes place in a nightclub in Morocco owned by ex-patriot Rick Blaine, played by Humphrey Bogart. It also stars Ingmar Bergman and is everything that is sexy about cocktails in the 40's. If you haven't seen this movie, well...you should. "Here's looking at you kid"
Champagne cocktail
1 sugar cube
2-3 dashes of Angostura bitters
Champagne
1 oz brandy
twist
Douse sugar cube with bitters at the bottom of flute glass. Add brandy and top with champagne. Garnish with twist.

2. Road House
Hubba hubba...Patrick Swayze plays one of the hottest door guys ever! Sam Elliot also makes an appearance and despite all of the violence, this move has one of the best sex scenes. Meow!
Shot and a beer, AKA Boilermaker

1. Goldfinger
James Bond loved his martinis ice cold! "Shaken, not stirred"
We talk about the difference between shaking and stirring on the podcast;-)
(Correction: on CinemaJaw I mention Casino Royale as my #1. with James Bond's girl Vesper Lynd...which I am sure you all caught. I meant to say Goldfinger, because that is the movie which really stars Sean Connery, and where he orders a martini he names the Vesper, after Vesper Lynd. Oops.)
Vesper
"Three measures of Gordons (gin), one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?'

Top 5 picks for Rabbit

5. Moulin Rouge
For best personification of a liquor... the Absinthe green fairy! Also starring John Leguizamo as the notorious alcoholic, painter Henri de Toulouse-Lautrec.
Toulouse-Lautrec is said to have created the Tremblement de Terre (the Earthquake) cocktail.
3 parts Absinthe, 3 parts Cognac served in a wine goblet with ice.

4. The Big Lebowski
For best use of cocktail as prop. "Hey, careful, man, there's a beverage here!"
The White Russian
2 oz Vodka
1 oz Kahlua
Add to rocks glass with ice and add cream.
Like the Dude, remember, it's ok to open the container of cream at the grocery store to ensure you get the freshest.

3. A Clockwork Orange
For best bar. "There was me, that is Alex, and my three droogs, that is Pete, Georgie, and Dim, and we sat in the Korova Milkbar trying to make up our rassoodocks what to do with the evening. The Korova milkbar sold milk-plus, milk plus vellocet or synthemesc or drencrom, which is what we were drinking. This would sharpen you up and make you ready for a bit of the old ultra-violence."
Aspirin in Milk
Dissolve a quarter aspirin in milk and feel the ultra-violence creep in... umm I mean, ultra-health benefits: Montreal Gazette 9/10/10

2. Jules and Jim
For it's representation of one the best cocktail eras - 1920's Paris. But one of the best scenes is not on cocktails but on wine:

Might I recommend the Bloody Mary, birthed in Harry's New York bar in Paris (opened in 1911). From Harry's bartender Fernand Petiot “I cover the bottom of the shaker with four large dashes of salt, two dashes of black pepper, two dashes of cayenne pepper, and a layer of Worcestershire sauce; I then add a dash of lemon juice and some cracked ice, put in two ounces of vodka and two ounces of thick tomato juice, shake, strain, and pour.”

1. Barfly
For best drunk, Mickey Rourke as Bukowski's alter-ego Henry Chinaski.
"Anybody can be a non-drunk. It takes a special talent to be a drunk. It takes endurance. Endurance is more important than truth."
Like Swingers, this is another LA bar-scene film where they drink scotch. I would also suggest a bottle of beer with a few cigarette butts inside.

The Paris Wife

2011-05-01T20:08:00.003-05:00

I wanted to contribute a daiquiri to the cocktail menu at Nightwood. For those of you who don't know, Hemingway, a daiquiri connoisseur, was notorious for drinking variations of them all over Florida and Cuba during prohibition. There is a classic and delicious cocktail using maraschino liqueur named for him called the Hemingway daiquiri.

The Hemingway Daiquiri

1 1/2oz light rum

3/4 oz fresh lime juice

1/4 oz fresh grapefruit juice

1/4 oz maraschino liqueur

Shake and serve over crushed ice. This drink may be enjoyed straight up as well. Garnish with lime wheel.

I wanted to use Amaro Nonino, an Italian digestif, slightly bitter with mellow notes of caramel and baking spices. Here is a glimpse of our process. We don't always get the drink right on the first try. We played around with proportions and tried other bitters such as Cynar, an artichoke liqueur. We finally settled on a recipe true to the daiquiri, where the lime is very pronounced. This drink is frothy, bright, spicy and refreshing. Pucker up!

The Paris Wife

2 oz Mount Gay rum

1 oz Amaro Nonino

1 1/2 oz fresh lime juice

1/4 simple syrup

1 egg white

Garnish: Angostura bitters

Build in cocktail shaker and give a good pre-ice shake (also known as a mime shake), this should help incorporate the egg white. Add scoop of ice and shake in cocktail shaker approximately 1 minute, or until ice emulsifies. Garnish with a few drops of Angostura bitters.

New in Chicago: The Bedford

2011-04-28T14:58:00.010-05:00

We had a girls night out last night and visited the new restaurant, the Bedford, for it's soft opening.

They were serving one cocktail (which is often the case on soft openings as to not overwhelm the staff). It was the Bedford Bramble (i.e Blackberry cocktail) and coincidentally very close to my Blackberry Ginger Smash. They used Pisco, lemon juice, muddled blackberries and sugar and ginger beer. Very refreshing. They were also serving Schlitz and Old Style, which I'm guessing was to keep it local and non-corporate.

The space is located at Ashland and Division (entry on Division St.) and is in the basement of a converted bank. They used a lot of original material from the bank such as the marble flooring, but the real treat is the lounge in the old bank vault.

The food is meant to be classic Midwest and is arranged in categories: Soil, Sea, Pasture, etc. I think all the ladies particularly enjoyed the bacon dust on the deviled eggs. But, why is it white?

Photos courtesy of Frances Arnold.

Grub With Us

2011-04-27T14:00:00.008-05:00

Thai Classic

5/10/11

7:30-9:30

Through the Liquor Glass is excited to collaborate on out 3rd meal with the social dining website Grubwithus. This is a great way to meet new people and build friendships over an all-inclusive family style meal at some of Chicago's favorite BYOB restaurants, as well as sample some delicious cocktails and learn a few tips for making your own. Check out our previous posts, where we dined with fellow grubbers at Los Nepoles and Simply It.

Please join us on Tues. 5/10/11 at 7:30 PM for an evening of delicious Thai food at Thai Classic in Lakeview. We will be pairing 2 custom cocktails to enjoy with our meal, as well as dishing out some tips and recipes. There are only 8 spaces, so hurry and sign up here!

Watermelon Cucumber Punch

2011-04-22T15:22:00.012-05:00

little Connie gives Harrison a farewell kiss

This weekend we threw a Bon Voyage party for Nightwood's fabulous hostess/daytime manager Laurel, and her boyfriend Harrison. They are moving to Portland Oregon. I wanted to make a self-serve punch for the party so I would have time to mingle.

I sifted through several cocktail books and vintage punches for the perfect combination of flavors for the occasion, and in the end, decided to make my own recipe. Channeling spring, I went with a watermelon cucumber punch, inspired by a cocktail I had at Aviary (see post below). The punch has cucumber serrano infused vodka (delicious on its own!), Mezcal (see tequila vs. mezcal post), watermelon juice and fresh squeezed lime. Depending on the sweetness of the watermelon, you may want to add a touch of sugar. This punch has a hint of spice from the serrano, some smoke from the Mezcal, and looks beautiful in a punch bowl. This will make a great punch for a hot summer day...hopefully coming soon!

Watermelon Cucumber Punch
2 parts fresh squeezed watermelon juice. (puree watermelon in blender and strain in chinoise)
1/2 part Mescal
1 1/2 part cucumber serrano infused vodka (see recipe below)
3/4 part fresh lime juice (I prefer to strain pulp)
1/4 part simple syrup (1:1 ratio sugar to water)

Prebatch ingredients and chill until ready to serve. Serve in vintage punch bowl with block of watermelon ice. I used a heart shaped cake mold and filled it with left over watermelon juice. Empty milk cartons also make great ice molds. Garnish with cucumber slices or watermelon balls.

Cucumber Serrano infused Vodka
Bottle of vodka (I used Titos)
2 cucumbers peeled and thinly sliced.
1 serrano chili sliced lengthwise with seeds removed.

Put ingredients into glass container with lid. Let rest 48 hours in a cool, dark place. Strain, pour back into bottle and chill.

Notes: For a party of around 30 people I used a handle of Titos vodka (1.75L) and a 750 ml bottle of Mezcal. There was also plenty of wine and beer for guests. I am sharing the recipe with the measurements in "parts" which can easily be translated to ounces or cups for your convenience. A nice Mezcal can be pricy, as a substitute you might try using a smoky chili with the serrano when infusing the vodka.

Mexico Parte Dos: Tequila vs. Mezcal

2011-04-19T21:30:00.001-05:00

More greetings from sunny Mexico.

I can't talk about Mexico without talking about its national spirits.

I won't go into too much detail about the differences between the two, but I did want to give a few pointers that will hopefully help you make an informed decision when ordering a cocktail or buying a bottle:

- All tequilas are technically mezcals, as mezcal originally just referred to the process of distilling the agave plant. I think this is a bit confusing today as the process of making the two is different enough to drastically change the flavors.
- Tequila, which must be made in the state of Jalisco to be called a tequila, is made with the Blue Weber agave plant. The agave is steamed before distillation making it easier to taste than in mezcal.
- Mezcal on the other hand, is roasted in clay ovens before distillation giving it a smoky, intense flavor. It's also predominantly made in the state of Oaxaca from up to 28 different types of agave.

If you click above you can see Oaxaca in the south and Jalisco a little north and west of it

- Both spirits are made from the center fruit, or peña (named for its pineapple likeness), of the agave fruit. The worm that you will sometimes see in the bottom of the mezcal bottle lives in this fruit.
- A blanco tequila is bottled with no aging, a reposado is "rested" in oak barrels for at least 60 days and an anejo is aged for at least a year. The longer the aging the more smooth and potentially sweet. Blancos will have the most peppery taste.
- Always look for 100% agave on the bottle as anything else will be made up of sugars, other liquors or worse, chemicals.

In my humble opinion:
- A couple of good, entry-level tequila choices are Jose Cuervo Traditional Reposado and Cazadores Blanco.
- Any of the Del Maguey offerings are a good choice in mezcals, but they tend to be pretty expensive. For a cheap and delicious taste of mezcal, head to Big Star in Chicago... honestly my favorite margarita in the city.

Stayed tuned for a delicious vodka and mezcal cocktail for those still easing into mezcal's smokiness.

Mexico Parte Uno: Michelada

2011-04-13T17:43:00.009-05:00

Oh Mexico. I recently took a trip there and the vistas are unbelievable.

The drinks on the other hand... well.

If you're an American tourist in Mexico you will be treated to a lot of fruity, sweet drinks. Now whether this is because of economic reasons (it's cheaper to use a flavored syrup rather than a pulverized fruit) or tourist demand (are our palates shot by too much high fructose corn syrup?) is unclear, but either way it's a shame.

Don't get me wrong, there are a lot of great drinks to be had in Mexico but the onus in finding them is on you.

I offer one alternative.

The Michelada (pronounced Mi CHEE lada)
6-12oz light beer like Dos Equis
1-1/2 oz lime juice
1-1/2 oz "pepper" sauce (a mixture of Tabasco, Worcestershire and Soy Sauce)

Salt and black pepper the rim of a pint glass or imperial mug. Add ice then beer and top with lime juice and pepper sauce.

Notes: This is a drink as variable as the Bloody Mary. 1-3 oz of tomato juice or Clamato (tomato with a bit of clam juice) is traditional in some areas and not in others (it wasn't where I was on the Yucatán peninsula). You can also substitute lemon juice for the lime and experiment with different hot sauces.

Bottom line: this is a great drink for a hot climate and perfect for day drinking because of the low-alcohol. In Mexico it seemed like a primarily male-ordered drink and one bartender called it the Red Bull of Mexico. Hmm, I guess it has some balls.

Salud.

Extreme Cocktails

2011-04-13T14:44:00.010-05:00

AVIARY

I had the pleasure of sampling some of Grant Achatz and his mixologists extreme cocktails the other night. The drinks were served in beautiful vessels hand crafted by Martin Kastner. Leave it to these culinary geniuses to take the art of cocktail making to the next level, with no small detail left unconsidered.

The drinks were carefully balanced and full of surprises as we sipped unusual combinations such as popcorn butter mixed with crème fraiche and rum, and cucumber vodka mixed with mescal, fresh watermelon and a chili ice cube.

But the real pleasure was the level of interaction you experienced with your cocktail. We watched flavored ice cubes melt into and subtly change the profile of our drinks, poured hot punch steeped in a glass blown percolater (tableside) into a tiny punch cup, and guzzled house-made carbonated gin from a bottle wrapped in a brown paper bag. All of our senses were stroked and sated. Drink up Chicago!

Top Secret: The booths act as an echo chamber. Lean back and whisper secrets to the guest sitting at the opposite end.

Honey Badger

2011-04-05T10:24:00.005-05:00

Nightwood's spring cocktail menu is in its initial phases. We had our first meeting yesterday and have some great drink ideas in the works. Here is a preview...

Honey Badger
2 oz Ransom Old Tom Gin
3/4 oz Koval Chrysanthemum honey liqueur
3/4 oz Charteuse

Shake and strain into chilled rocks glass. Garnish with lemon peel.
Note: This is a boozy drink for the fearless!

A New Orleans twist on an old classic, the Aviation...

The Big and Easy
2oz Gin
3/4 oz fresh lemon
3/4 oz Luxardo Maraschino Liqueur
1/4 oz simple syrup
7 generous dashes of Peychauds bitters

Shake and serve in chilled rocks glass. Garnish with lemon peel.

We are also working on a take on an Arnold Palmer called the Sam Snead, a Calimocho with Eric's housemade cola syrup, a champagne cocktail using Crème de Violette, a delicious Rooibus tea punch and many other refreshing concoctions. The spring menu goes live at the end of this month.

Brunch

2011-03-31T12:07:00.021-05:00

I'm planning a brunch this weekend and want to breakout of the standard bloody and champagne cocktail fare. Of course there are tons of great variations on both drinks, but considering the institution brunch has become, I'd like to add to the repertoire.

Some tips on pairing:

Bring on the citrus. Many brunch foods like pastries are high in fats so it's good to have an acidic drink that cuts through that taste and cleanses the palate. Any drink with fresh squeezed citrus will fit the bill - just remember to go easy on the sugar.

Focus on low alcohol. There are many spirits that make a drink complex and give you a lot of flavor without putting you out for the rest of the day. Try just a splash of Campari, Averna or Cocchi to fresh-squeezed orange juice or Pimm's Cup with ginger beer or iced tea.

Make it fresh. If there was ever a time to consider nutrition in a cocktail this is it. Most breakfast food skips the produce in favor of carbs, dairy and eggs. You can actually get close to a balanced meal by putting the fruits and veggies in the drinks - deceptively brilliant.

Here are my attempts at widening the menu.

Blackberry Ginger Smash
1 1/2 oz dark rum (I used Gosling's)
3/4 oz lemon juice
1/2 tsp fresh grated ginger
1 1/2 tsp turbinado sugar (varies on how sweet the berries are - mine weren't)
3 large or 4 medium-sized blackberries

In shaker, muddle blackberries, ginger and sugar. Add rum, lemon juice and ice. Shake and pour unstrained into cocktail glass. Optional: top with 2-3 oz soda water or ginger beer. Garnish with blackberry if topping with water or beer or mint leaf if not.

Mango Faux Lassi
1 1/2 oz gin (I used Hendrick's)
1 1/2 oz mango blood orange purée
1 or 1/2 egg white

To make the purée:
2 oz blood orange juice (about one orange)
1/4 of a ripe mango (or 1/3 cup frozen chunks)
1/2 oz lemon juice
1 tbs honey (I used orange blossom honey, which is sweeter and well suited for this drink)
1/3 tsp rose water

Purée well in a blender.

To make the cocktail: add ingredients to shaker with ice and shake well for one minute. Strain into coupe or champagne glass.

Notes: The shake of this cocktail is important (just like a Ramos Gin Fizz). You need to shake hard and long to create the viscosity that mirrors the yogurt in the traditional India Mango Lassi (I'm calling it a faux lassi because it has no yogurt). It's also great for making sure that the honey is completely dissolved into the drink (you usually make a honey syrup by melting honey down with sugar and water to ensure integration).

Salted Mint Lassi (for a savory option)
1 cup Greek yogurt
1/4 cup mint leaves
1/4 cup vodka (I used Ketel One, which might not be right. Perhaps an oilier vodka? Cucumber vodka would be fun here)
1/4 cup peeled cucumber or water
1/2 tsp toasted cumin seed
1/2 tsp salt
1/2 tsp diced jalapeno or ginger

Combine all in a blender reserving a few cumin seeds. Pour into ice-filled glass. Garnish with cumin seeds.

Notes: this is a complicated drink to get right and I fear it's pretty foreign to the American palate (or perhaps I just haven't figured it out yet), but it's ripe for experimentation given its numerous ingredients. So, this would not be my go-to brunch drink though I will continue to experiment on this exotic classic.

P.S. If you're making Bloody Mary(ie?)s consider making your own tomato juice by cooking down tomatoes and then running them through a food mill. If it's not tomato season (like now) use canned tomatoes, then puree and strain them. You can also use one can tomato paste to three cups water (that's basically what the bottled stuff is minus the preservatives). And don't forget the salt.

Chocolate Cocktail

2011-03-25T12:08:00.003-05:00

I was told that recently, someone came into the restaurant bar and ordered a very unusual flavor combination. He wanted equal parts Maraschino Liqueur, Chartreuse and an egg, shaken and served over ice. The drink had a name, Chocolate Cocktail. To everyone's surprise, the drink was delicious, and did indeed taste like chocolate.

I found a recipe for a Chocolate Cocktail (No. 1) in the Savoy Cocktail Book.

Chocolate Cocktail (No. 1)

1Tsp Powdered Chocolate

1 Egg

1 Liqueur Glass Maraschino

1 Liqueur Glass Yellow Chartreuse

Shake well and strain into large glass.

Chocolate Cocktail (as ordered by patron)

1 1/2 oz Maraschino

1 1/2 oz Green Chartreuse

1 Egg

Shake well and strain over ice.

Notes: As the name suggests, this is a desert drink resembling an adult chocolate milkshake. I used Green chartreuse which was delicious, but to mellow out the anise notes, I would suggest Yellow Chartreuse. Because of its viscosity, I served it over ice.

Sand Dollar

2011-03-24T14:45:00.004-05:00

We went to In Fine Spirits last night for a cocktail. Our bartenders were from Wisconsin's coastal town, Door County. I ordered a Corpse Reviver #2 and my friend ordered a whiskey sour. Hers came with a beautiful sand dollar.

Retail Therapy: Gigi Style

2011-03-17T15:12:00.006-05:00

The film Gigi is all about transitioning from girl to woman. I think one of the major milestones is having your first drink... or getting your first bar set.

There's a lot of great vintage barware on eBay that would have fit right in at Gigi and her mother's Paris flat.

1. 24 piece glassware set - currently $10! 2. Real cocktails swords - currently $15 3. Selzter bottle - $18.5 0 4. Gigi bar set - $25 5. Champagne/Coupe glasses - $13 6. Black and White glasses - currently $1

Winter White Sangria

2011-03-11T10:00:00.002-06:00

As we try and transition to Spring, this is a good drink to sip. It's light and fresh and yet substantial. It's also very pretty for a party.

Winter White Sangria
1 bottle white wine
1 cup macerated berries
1/2 cup mint syrup
1/2 cup brandy
1/4 cup triple sec

Add all to punch bowl. Add an ice block. Serve with soda water and a mint leaf.

Notes: This is a great drink to double, triple, etc. Just take note as you add one component that you add the proportionate next components so that your balance remains. We used a case of wine for the party above and just kept refilling the punch bowl.

Make a block of ice using any baking mold you have that will fit inside the punch bowl.

If you're using ice cubes instead of a block of ice, then skip the soda water on top as you'll have more water naturally in the punch. When we served it, we added a little water to the punch and used dry ice as it naturally carbonates as it cools.

Simply It

2011-03-09T23:07:00.003-06:00

We had another amazing meal this past Tuesday, co-hosted by Grub With Us, at Lincoln Park's charming Vietnamese restaurant Simply It. Both the company of our fellow diners, and the food were fantastic.

We enjoyed the challenge of creating two drinks to accompany our Vietnamese Cuisine for the evening. For our first drink we used the Mojito as inspiration. We chose basil and lemongrass to mix with gin. We topped it with soda and bitters, creating a refreshing beverage to pair with our appetizers and start the night off.

South Pacific

2 oz London Dry gin

1 oz lemongrass simple syrup

3/4 oz fresh lemon juice

sprig of basil

Muddle basil, syrup and lemon in glass. Add gin and stir. Top with ice and soda water. Garnish with a basil leaf and 3 drops Angostura bitters.

Notes: You may want to roll this drink back and forth in a shaker, or give it a nice stir before serving. For a more refined drink, strain and serve in a coupe glass. Float a basil leaf for garnish.

For our second drink of the evening we used the Sidecar as our inspiration. We thought something bright with pear and star anise flavors would be a nice accompaniment to the entree portion of our family style menu. By making a pear and star anise syrup we came up with a nice variation on a classic drink.

Indochine Sidecar

2 oz Cognac

1oz pear star anise syrup

3/4 oz fresh lemon juice

Shake and strain into chilled martini or coupe glass. Garnish with star anise.

Notes: Time really helps to develop flavor in this pear-star anise syrup. The longer you simmer the pear, water and sugar mixture, the more caramelized flavors you will develop. If the syrup reduces, you can always add more water. We simmered the pear syrup for an hour over the stove and it really made a difference in the finished cocktail. Experimentation is encouraged. Also, remember the star anise garnish will highlight the anise flavors in the cocktail.

Stirring Technique via Imbibe

2011-03-04T17:46:00.002-06:00

Speaking of stirring (see post below), here's a great tutorial on looking like a pro... there really is an art to doing it.

P.S. There are tons of other great videos from the great Imbibe Magazine.

In the Spirit of Mardi Gras: New Orleans

2011-03-04T12:46:00.004-06:00

Few cities have as much cocktail caché as New Orleans. Home of the Sazerac, Mint Julip and Ramos Gin Fizz. Below is a cocktail on the rise, which is reminiscent of the Manhattan, but less sweet and more aromatic. This is a great cocktail to practice your stir technique - wherein you stir ingredients with ice to bring the temperature down and release a bit of water.

Vieux Carré
1 or 3/4 oz rye whiskey
1 or 3/4 oz Cognac
1 or 3/4 oz sweet vermouth
1 teaspoon Bénédictine D.O.M.
2 dashes Peychaud's Bitters
2 dashes Angostura Bitters

Mix all ingredients in a double Old Fashioned Drink and stir.

Invented in 1938 by Walter Bergeron, the head bartender at the Monteleone Hotel in New Orleans (one of the oldest in the Quarter), and named after the French term for what they call "The French Quarter" ... le Vieux Carré ("Old Square").

For more New Orleans magic, I urge to you visit the Gumbo Pages here.

Part One, Act One from Tennessee Williams "Vieux Carré"
Writer: Once this house was alive, it was occupied once. In my recollection it still is but by shadowy occupants like ghosts. Now they enter the lighted areas of my memory.

Bon ton roulet!

Los Nepoles

2011-03-02T15:50:00.002-06:00

We had a lovely evening last night dining at Los Nepoles with our new friends from Grub With Us. The night was a huge success, we met some great people and enjoyed a fabulous meal. We hope there will be many more to come. If you are interested in joining us for a meal in the future, please check out our group here.

Our drinks for the evening were inspired by two classic cocktails, the margarita and the daiquiri. The Lark Creek Inn margarita was an example of how to make your own infused spirit at home and incorporate it into a cocktail. The White Daiquiri was an example of how to make an inspired simple syrup and incorporate it into a drink. Two simple concepts that we hope our fellow diners will try at home. Here is what you missed:

Lark Creek Inn Margarita
2 oz Lark Creek Inn infused tequilla
3/4 oz agave nectar or, simple syrup
1 oz fresh squeezed lime juice

Shake and serve into a salt-rimmed rocks glass.

Notes: This infusion is from Bradley Ogden of the Lark Creek Inn, Larkspur, California in 1995. I found it in Gary Regan's book "The Joy of Mixology".

When making infusion, be sure and check every 12 hours for desired spiciness. When I get the desired heat, sometimes I remove the Serrano and leave the pineapple for a few more days to get a more fruit forward infusion. Don't feel limited, this would be a fun recipe to play around with using different chilis. Try a chipotle for a smokier infusion. You could also switch the fruit out. I am sure mango would be delicious.

White Daiquiri

2 oz white rum

3/4 oz cinnamon orange peel syrup

3/4 oz fresh squeezed lime juice

3/4 oz coconut milk

Shake and strain into chilled rocks glass. Garnish with candied orange peel or stick of cinnamon.

Notes: We also tried this drink with some darker rums and it was delicious. With the darker the rum, we noticed more banana, vanilla and spice notes. Also, this drink is lovely over ice, but would be delicious blended.

Grub With Us

2011-02-28T12:01:00.003-06:00

Through the Liquor Glass is excited to collaborate on some meals with Chicago's new social dining website Grub With Us. Meet new people and build friendships over an all-inclusive family style meal at some of Chicago's favorite BYOB restaurants, as well as sample some delicious cocktails and learn a few tips for making your own. This has been a long time in the making and we are happy to announce we have finally set some dates!

Please join us on Tues. 3/1/11 at 8:00 PM for an evening of wonderful Mexican food at Los Nepoles in Lincoln Square. They were recently awarded a Bib Gourmand from the Michelin guide. We will be pairing 2 custom cocktails to enjoy with our meal, as well as dishing out some tips and recipes. There are only 12 spaces, so hurry and sign up here !

Please join us on Tues. 3/8/11 at 7:30 for an evening of Vietnamese food at the charming restaurant Simply It in Lincoln Park. We will be pairing 2 custom cocktails to enjoy with our meal, as well as dishing out some tips and recipes. There are only 12 spaces, so hurry and sign up here! We are looking forward to dining and imbibing with you.

Thank you!

2011-02-24T13:44:00.007-06:00

We just wanted to give a quick shout-out to all our friends, family and readers who have supported us for going on two years! It's been really fun and the response has exceeded our expectations. We're really excited for the future (you'll see us doing a lot more events) and thankful to have you along for the ride.

See below for some lovely artwork by our friends.

by Preeti Samraj - contact us for commissioned work by this lovely artist

Flasks by Shana of In God We Trust and given to us by the lovely ladies of Eskell

Cheers.

Blackberry Drinking Vinegar

2011-02-20T18:33:00.002-06:00

Inspired by a recent trip to Portland (see previous post), I set off to make my own drinking vinegar, also known as a shrub, or in culinary terms a gastrique.

I followed an old NYT recipe from 2008 by Toby Cecchini

Shrub
Makes about 1 1/2 to 2 quarts, depending on fruit used.

These measurements can be played with quite liberally, as some fruits contain more natural sugars.

2 quarts fruit, use any fruit, pears, figs, raspberries, cherries
1 liter apple-cider vinegar (preferably Bragg) or other vinegar.
1/2 to 1 cup raw sugar
Soda water
Ice.

1. Rinse the fruit and discard any rot. Place in a large non-reactive or ceramic pot and mash for several minutes with your hands or a wooden spoon to break up. Pour in enough vinegar to cover and top with a lid. Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top).
2. After a week, stir in 1/2 cup of the sugar and gently boil for 1 hour, stirring occasionally. Cool slightly then strain. (The smell created from boiling is a bit offensive, so open doors and windows.)
3. Make a test shrub: cool 3 to 4 tablespoons of the fruit mixture. Fill a 20-ounce glass with ice. Add water or soda water to almost the rim, then add the chilled fruit mixture. Taste to determine sweetness. If it is too tart, add sugar to the fruit mixture, little by little, while still hot. Cool fully and funnel into bottles. Will keep indefinitely in refrigerator.

Well, the shrub was a success! I am already planning my next batch, which will be Meyer lemon;-).

A few observations:

Getting the ratio of sugar to vinegar is key in the final process. When making the blackberry shrub, I used the full cup of sugar because the blackberries were not as sweet as they could have been.

When I boiled the vinegar with the sugar, it reduced quite a bit, and I lost a lot of liquid. I think when I make my next batch I will simmer it on a lower temp.

When using dark fruit such as blackberries, you may wish to use gloves as the juice tends to stain. I had splattering issues when straining pulp in cheesecloth and my hands took on a purple tint.

At first the smell of vinegar did not bother me. It was only after I had boiled and bottled the shrub that I noticed my apartment took on a vinegar smell. I recommend you remove any cheesecloth, pulp or remnants of shrub to outside garbage right away.

Finally, I used organic cider vinegar from Trader Joe's which came in nice small glass bottles. I soaked these and peeled off the label. They are perfect for bottling the final shrub, especially for gifts.

choc tee ka and choc tee khap!

Aquarius: Harmony and Understanding

2011-02-18T10:00:00.004-06:00

We worked hard to get the balance and harmony right in this drink. When you try it, we think you'll understand. Ha.

The Aquarius
2 oz gin
3/4 oz pine orange blossom syrup
3/4 oz lime

Shake above on ice and strain into a coupe glass. You may also serve on ice in a collins glass and top with a bit of soda.

Notes: We served this drink as a punch using dry ice and it was a big hit. See some pictures here. The dry ice releases carbon, which carbonates the drink. We also added equal parts water (equal to the lime and syrup) to dilute the cocktail to party strength.

For the pine extract, be careful. It's intense. Even one drop will blow out a drink, or two or three. That's why it's important to add it to a syrup. With the proportions above, the syrup makes about 15 drinks per two drops of pine.

If you're wondering where we found it, we had our dear friend Boris send us some from Napa. He's an amazing pastry chef. If you're ever in the neighborhood, you can visit him here. There's an online source for what we used here or a fancy version here.

For a dry ice source in Chicago, we used Polar Ice in Pilsen.

Spicy Bon Bon

2011-02-17T10:00:00.007-06:00

Finally, we have for you the printable pictogram of the Spicy Bon Bon (aka El Bon Bon, the Red Room, the St. Valentine... we kicked around a lot of names). We urge you to try this drink because it's definitely a fruit-bomb crowd-pleaser.

Spicy Bon Bon
two parts Vanilla Vodka
one part Cherry Berry Syrup
one part Lemon Juice

Shake above on ice and strain into a collins glass with ice. Top with a little soda water and garnish with a cocoa cayenne rim.

Notes: When you're dealing with fresh ingredients the intensity will always change - i.e. berries might be sweeter, lemons tarter, spices more intense so it's good to test different proportions.

If you have the time, do the cocoa cayenne rim instead of the sprinkle on top. When we tested the sprinkle, a lot of our guests got cayenne up the nose which may or may not be a pleasant experience.

Drinking Thailand

2011-02-16T10:51:00.006-06:00

After years of hearing about the infamous Thai restaurant Pok Pok in my home town Portland, Or.'s S.E. side, I finally made it! I am happy to say, it totally lived up to all the hype. The restaurant was on a 45 minute wait by the time we made it to the hostess stand, so we bounced across the street to their neighborhood bar, the Whiskey Soda Lounge to start the evening out with a cocktail.

I sampled the salted plum vodka collins, topped with a delicious candied amarino cherry. The salted plum was muddled into the cocktail and made for a refreshingly salty sour mix, with yummy bits of plum to chew on, adding some sweetness. My friend tried a few of their house made drinking vinegars (alcohol free). The first was flavored with meyer lemon, followed by one made with honey. They were both equally refreshing and delicious, and would be great with or without alcohol.

The bartender let us know when our table was ready, and we headed back across the street. The food was just as delicious as the drinks. To calm those spicy bites, I recommend trying one of their Thai iced coffees.

My next post will be on drinking vinegars, shrubs, and I will attempt to make my own blackberry drinking vinegar, and share a recipe. Until then... feast your eyes on our fancy feast. We had the Kaeng Som Thaleh, a spicy-sour tamarind curry soup with seafood; Yam Samun Phrai, a Northern Thai herbal salad, and finally, Sii Khrong Muu Yaang, Thai baby back ribs.

Inspiration on the Rocks

2011-02-14T12:32:00.005-06:00

Icy-Cool Eskell

2011-02-10T11:49:00.021-06:00

We're excited to be a part of tomorrow's event at Eskell. On Friday, February 11th from 4-8PM Shana of In God We Trust will be at Eskell doing custom engraving on her jewelry, flasks and lighters ... just in time for Valentine's Day.

I'll be there for the tail-end of the party, but our self-serve punches will be there for the duration. We'll have a variation of the Bon Bon that we did for Labrabbit cuz it's so darn good we want everyone to try it. We'll also be doing a white sangria with mint syrup and frozen fruit for all our wine-loving ladies.

Thank you all for coming

2011-02-05T12:22:00.005-06:00

Thank you all for coming out to our event at Labrabbit Optics last night, we had a blast! The theme for the evening was red and white, as seen in the art by Young Joon Kwak. For our inspiration, we decided to use fire and ice. For our red drink, El Bon Bon, we used vanilla vodka, cherry berry simple syrup, fresh squeezed lemon, cocoa and cayenne as our fire. For our white drink, the Aquarius, we used gin, pine simple syrup, fresh squeezed lime juice, orange flower water and served it in a punch bowl over dry ice. We will be posting our recipes soon.

Let's go out

2011-02-03T17:18:00.022-06:00

After this storm, we need a night out. So join us tomorrow! We'll be serving drinks at Labrabbit Optical from 6-10pm on Friday, February 4.

We had a lot of inspiration for this event. Here's our little mood board for the drinks we'll be serving tomorrow:

St. Valentine

2011-02-01T01:14:00.007-06:00

I love this beautiful illustration depicting the death of St. Valentine by Mary and Rob Santiago.

We have been hard at work dreaming up recipes for our upcoming event this Friday at Labrabbit. Here is a preview of one of our latest concoctions inspired by non other than a chocolate bon bon.

Thirsty? A version of this drink will be on special at Nightwood for the month of February.

St. Valentine

1 1/2 oz vanilla vodka
3/4 fresh lemon
3/4 Mathilde Framboise Liqueur or, raspberry syrup
1/8 tsp. cayenne pepper (take care, as some cayenne's are hotter than others)
sweetened cocoa powder for rim of glass

Shake and strain into chilled rocks glass rimmed with sweetened cocoa powder.

Raspberry syrup (this will make for a beautiful red colored drink)
for small serving use 1/4 cup of raspberries (frozen or fresh), 1/4 cup sugar and 1/4 cup water. Simmer over low heat until raspberries break down. Use an immersion blender to puree. Strain to remove seeds.

Punch Drunk Love

2011-01-28T13:28:00.015-06:00

I was looking for inspiration for a lovers punch of the sangria variety. Here are some ideas to get you going.

Amada House White sangria – single 1 Liter batch
2 cups strawberries, raspberries, or fresh cherries sliced in half
6 oz. (3/4 cup) Simple Syrup
6 oz. (3/4 cup) Triple Sec
4 oz. (1/2 cup) Brandy

Macerate fruit pieces in syrup, triple sec and brandy (at least four hours and preferably overnight). Keep covered and refrigerated until ready to serve.

1 750 ml bottle dry White wine
4 oz. plain or herbal simple syrup (try basil, mint or thyme)
4 oz. Spanish Brandy
2 oz. Torres Gran Orange liqueur, Cointreau or Combier
Optional garnish – Sprig of fresh herbs if an herbal syrup is used.

Mix wine, simple syrup, brandy and orange liqueur. This is the base wine product for the sangria. Keep refrigerated until serving.

Serving directions:
Ladle 6-8 oz. of fruit and juices into a large pitcher. Fill with base wine product until almost full. Top with 4 oz. of club soda and stir to combine. Ladle a small amount of fruit into ice filled wine glasses. Pour in wine and garnish if desired.

Recipe adapted from Katie Loeb.
I switched out the stone fruit for red fruit and berries in honor of the "love fest".

Winter white sangria

2 cups raspberries, cherries, or strawberries

1/2 cup superfine of confectionwers sugar

32 ounces apricot nectar or peach, pear, or other nectar chilled

16 ounces plum wine chilled

8 ounces brandy, chilled

Two 750 milliliter bottles sparkling wine, chilled

Add all ingredients but berries and stir well. Refrigerate until ready to serve. Remove from refrigerator, add sparkling wine and berries. Serve immediately.

Recipe adapted from Nick Mautones' Raising the Bar

I want to play with this recipe and add a pear brandy like Belle de Brillet and maybe some white wine to make it a more full bodied sangria in the spirit of winter. I will post an updated recipe later.

Until then, try this Brandy Sangaree

Brandy Sangaree
1/2 tsp. white sugar dissolved in a dash of water
2 oz. brandy
Port wine
Crushed ice
Tools: mixing glass, barspoon, strainer
Glass: rocks
Garnish: freshly grated nutmeg

Combine sugar mixture and brandy in a mixing glass. Fill one-third full of crushed ice, stir well, strain into a small rocks glass and add a dash of port wine. Garnish.

Recipe from Imbibe magazine, adapted from Jerry Thomas’ 1862 Bon Vivant’s Companion

Love Lay Sleeping

2011-01-27T16:29:00.013-06:00

Below are two versions of the same drink for your Valentine's Day lover.

Love Lay Sleeping (a play on the Clover Club)
2oz Old Tom Ransom Gin
3/4oz Lavender Syrup
3/4oz Lemon Juice
Egg White

Love Lay Sleeping No.2 (a play on the Pisco Sour)
2oz Pisco
3/4oz Lavender Syrup
3/4oz Lemon Juice
Egg White

Shake above on ice for 15 seconds. Strain into coupe glass and garnish with a few drops Angostura bitters. Make the syrup by steeping about a tablespoon of edible lavender into one cup sugar and one cup water. Heat enough to melt sugar, let steep until fragrant and strain.

Note: The egg white from one large or jumbo egg is enough for two drinks.

To make the hearts, just pull a knife or toothpick through the drops of bitters. If you use a dropper, you'll have more control of where the Angostura drops fall.

The name of the drink is based on William Blake's famous poem.

The Garden of Love
I laid me down upon a bank,
Where Love lay sleeping;
I heard among the rushes dank
Weeping, weeping.

Then I went to the heath and the wild,
To the thistles and thorns of the waste;
And they told me how they were beguiled,
Driven out, and compelled to the chaste.

I went to the Garden of Love,
And saw what I never had seen;
A Chapel was built in the midst,
Where I used to play on the green.

And the gates of this Chapel were shut
And "Thou shalt not," writ over the door;
So I turned to the Garden of Love
That so many sweet flowers bore.

And I saw it was filled with graves,
And tombstones where flowers should be;
And priests in black gowns were walking their rounds,
And binding with briars my joys and desires.

P.S. This is just part one of the Love Fest... more ideas and recipes to come.

Retail Therapy: Overboard Style

2011-01-25T12:56:00.005-06:00

In the coldest days of Winter, it's easy to romanticize life at sea. To be free in the salt air? Sounds like heaven. Especially if you've got digs like this:

While there's no replacement for sailing, why not take a home bar and make it ship-shape?

1. Boating Flag Tom Collins Glasses. 2. Vintage copper ice bucket and tongs. 3. Vintage Moscow Mule copper mugs. 4. Gilt's "Raising the Bar' sale - starts 1/26/11. 5. Regatta Etched Old Fashioned Glasses. 6. Set of 29 Vintage Sailing Signal Flags.

Moscow Mule
2oz Vodka
1/2 to 1oz lime juice
4-6oz ginger beer

Stir above ingredients over ice in copper mug. Garnish with lime and mint sprig.

Notes: you'll notice that the Moscow Mule differs from the Dark and Stormy cocktail mainly by subbing in vodka for the rum. It's also different in presentation - while in the Dark and Stormy the rum is poured over the ginger beer to create the dark and stormy effect, the mule is simply served in the copper mug - showing you that affectation is important to most cocktails' lasting popularity.

You may up the ginger flavor and sweetness by making a simple syrup with a four inch piece of sliced ginger, one cup sugar and one cup water. Bring to a simmer, let steep, cool and strain.

Rabbit to Rabbit

2011-01-21T17:59:00.009-06:00

Please join us at our upcoming event at Labrabbit Optical on February, 4 from 6-10PM.

Will you excuse the opportunity I took to post gratuitous rabbit photos?

Labrabbit is in West Town at 1104 N. Ashland. As someone who cherishes her vintage Burberry sunglasses, I'm excited for the one-night-only 30% discount on all sunglasses (they have tons of vintage frames!).

We'll be helping to celebrate the debut of new work by Young Joon Kwak by pouring some thematic custom cocktails. See us in action.

Flowers in the Snow

2011-01-14T16:37:00.000-06:00

Here's a little bit of Spring in Winter... alcoholic in nature.

1. St. Germaine As mentioned in previous posts, a liqueur made from the elderflower. Definitely the most popular flower liqueur. See recipes here and below.

2. Cynar An herbal liqueur, whose primary ingredient is the artichoke. Did you know the artichoke was a flower? See it growing below. Cynar (pronounced Chee-nar) is a bitter liqueur so it's a good sub for Sweet Vermouth. The Swiss like it with orange juice.

3. Orange Flower Water Distilled bitter-orange flowers! Most famously in the Ramos Gin Fizz, but I like it in the Absinthe Suissesse.

Absinthe Suissesse
1 1/2 oz absinthe
1/2 oz orgeat syrup
1 egg white
1 dash orange flower water (optional)
2 oz heavy cream or half-and-half

In cocktail shaker, combine absinthe, orgeat syrup, egg white, orange flower water, and heavy cream or half-and-half. Add ice and shake vigorously for at least 20 seconds. Strain into a chilled highball glass with or without ice from the shaker and serve. From Epicurious

Notes: Don't buy pre-packaged orgeat (pronounce or-zhat). It's artificial. Instead, you can make it here or cheat by making a simple syrup and adding almond extract and a little orange flower water.

4. Chrysanthemum Honey Liqueur Made by our favorite local disterally Koval. I would love to try this in a toddy with Chrysanthemum tea, honey and lemon.

5. Crème de Violette Used in the classic cocktail, Aviation. This liqueur's color gives the cocktail a sky blue color, hence the name. For a change, try this martini:

Flower Power Martini by Simon Difford via Cocktail Chronicles
2 oz Plymouth gin
1/2 oz dry vermouth
1/2 oz St. Germaine
1/4 oz Crème de Violette

Stir well with ice, strain into chilled cocktail glass. Garnish with strip of orange zest.

6. Koval Jasmine Liqueur A very perfumey flower. Traditionally, jasmine is harvested at night when its scent is strongest. This makes a great iced tea. Just brew green jasmine tea, add the liqueur and a simple syrup. Garnish with fresh mint.

7. Lavender Makes a nice simple syrup or use lavender honey. Pairs well with vodka and lemon.

8. Rose Water Extremely intense, so use with caution. Pairs really well with gin. Try our Rose Rickey here.

the Hansel and Gretel

2011-01-10T23:42:00.007-06:00

This is my winter take on an old fashioned, one of my favorite drinks to play around with. It was inspired by a gingersnap cookie. While sipping on one, I couldn't help but think of the Grimm's fairy tale Hansel and Gretel.

Hansel and Gretel
bar spoon of molasses
1/2 oz allspice dram
1/2 oz ginger liqueur
2oz bourbon
stir and serve over ice
garnish with orange peel

Note: If you do not have allspice dram or ginger liqueur, you can make your own in a simple syrup. For small batch add 1 cup water and 1 cup sugar. Season with baking spices such as cloves, star anise, cinnamon, fresh ginger, black peppercorn and vanilla bean. The more spices, the better. Simmer over low heat until sugar has dissolved and flavors have been absorbed. You may want to play around with the new spiced syrup ratio in the cocktail. I would start with one bar spoon of molasses and 1/2 oz spiced syrup and go from there.

Update: Try adding an eggwhite to this drink. It helps cut into the viscosity of the molasses. You may also enjoy this drink on the cocktail menu at Nightwood.

Shanghai Royale

2011-01-08T12:00:00.002-06:00

Is it too late for another champagne cocktail? We hope not because this one is really special and easy. Try this when you have a nice dry champagne.

So it's Hong Kong in "In the Mood for Love" but this cocktail would fit right in.

Shanghai Royal
1 oz pear star anise syrup
Dry champagne

Combine one cup sugar, one cup water with two to three chopped pears and a few star anise. Bring to a simmer, let steep, strain and cool. Add one ounce syrup to champagne glass. Top with dry champagne. Garnish with a star anise.