Would you have the nerve to mix these on your own?/Photo: Adam Seger
By Lauren Knight
More than just the traditional bartender, the mixologist is a crafter of recipes, a purveyor of liquefied bliss who mixes up sometimes arcane ingredients to please us with innovative flavor combinations. The craft of mixology remains a mystery for most, an enigma stirred into a paradox, served in a double Old Fashioned glass.
The rising trend of DIY cocktails makes mixology more accessible.
“It is about letting people be their own mixologist,” says Adam Seger, a veteran of the craft who has spent his career developing cocktails that challenge standards. From working directly with chefs and involving the kitchen in the bar program, to sourcing unusual ingredients for his recipes, Seger is a pioneer in the craft cocktail revolution.
It was through that latter endeavor that Rare Botanical Bitters came about. Seger partnered with Rodrick Markus, whose Rare Tea Cellar is highly regarded throughout the food community as a source for hard-to-find ingredients and unique tea blends. Markus and Seger, his customer of twelve years, decided to work together to create syrups, shrubs and other beverage components using the highest-quality teas, sweeteners, and botanicals. Read the rest of this entry »
Owen Worley, TETE Charcuterie
By David Hammond
H.L. Mencken called the martini “the only American invention as perfect as the sonnet.” The martini is an elegantly simple drink, following classic three-ingredient structure: gin or vodka, dry vermouth and a garnish (usually olive or a lemon twist).
What could go wrong? Lots. We chatted with several Chicago bartenders to get their take on how such a simple thing as a martini can go totally FUBAR. Read the rest of this entry »
Pauly Graves of Gemini Bistro, courtesy Neil Burger
By Dennis Lee
Gemini Bistro in Lincoln Park recently celebrated its fifth year in business. I stopped by just after their anniversary to chat with head bartender Pauly Graves, who’s been with Gemini Bistro since opening day. Pauly has an easygoing demeanor, but one that also speaks to his seventeen-year experience behind the bar. He greets his customers like family, but also maintains his professional posture, making sure their experience is as comforting as the food and drinks he serves. I watched him serve drinks with a deft hand and a generous pour as he reflected on his five years at Gemini Bistro.
What’s the most important lesson you’ve learned in terms of what you do now?
Reading people and giving them what they need, other than booze in a glass. The guy who wants to sit here, read his book, and not be bothered? I’m great at that. He doesn’t even know I’m there. The woman who just lost her husband and wants to talk; I got that in my wheelhouse too, no problem. I like to give more of a… bedside manner. I’m used to the Chicago drinker now. I know what they want. Everyone’s first words when they look at this menu, “Is it sweet, is it sweet, is it sweet?” Read the rest of this entry »
By Ernest Barteldes
A decade or so ago, the açaí berry was starting to get a lot of attention in Brazil, where many began consuming its pulp in a bowl mixed with granola or other ingredients to benefit from its antioxidant and energetic properties.
Word spread quickly, and soon the fruit—which is taken from palm trees that grow natively in the Amazon region—made its way to the United States market. The first company to exploit it stateside was Sambazon, an American company that specializes in exotic tropical fruit. Açaí has come to be regarded as a “super fruit” that is now featured in dozens of products, going from fruit smoothies to dietary supplements, conditioners and açaí-infused vodkas by Absolut and VeeV—the latter of which is used to make the “Veev a Loca” martini at the Signature Room on Michigan Avenue. Read the rest of this entry »
Can’t figure out what to drink while listening to music on Spotify? There’s a website for that. It’s called Drinkify.
Drinkify.org was “created in twenty-four boozy hours ” by Hannah Donovan, Lindsay Eyink and Matthew Ogle. They all met each other through music jobs at Last.fm and iTunes. At the event Music Hack Day in Boston they came up with the idea of combining music and alcohol— perhaps sparked by Donovan’s epic hangover from the night before.
Drinkify attempts to pair whatever song you’re playing with the perfect cocktail recipe. Just type in the artist, song or band, hit the “What should I drink?” and bam: Cocktail recipe. Read the rest of this entry »
When asked whether he considers himself a bartender or a mixologist, Peter Gugni answers with a grin and a nod, “I’m a bartender. I take care of my bar.” Gugni is also the general manager of The Bedford. Once the Home Bank & Trust, the basement of 1612 West Division is now a late-night kitchen and bar. Gugni designed the bar to be “built for speed,” he explains. “I wanted to make it so you don’t have to wait fifteen minutes for a drink.” Taking a minimalist approach when creating the original cocktail list with more than a dozen options, Gugni used “the fewest ingredients—but with the most flavor.” Such strategizing allows bartenders to carefully create beverages without having to cut corners to meet a busy crowd’s requests. Yet an overwhelming grand opening and a noticeably swamped bar staff led Gugni to rethink The Bedford’s offerings. With more than thirty wine and twenty beer options, there are only three cocktails on the menu. To offer the highest and most consistent quality drinks, Gugni decided to take a step back. “I don’t want to say we are a cocktail bar,” admits Gugni, “but we are a bar that does great cocktails.” Read the rest of this entry »
Koval Distillery will hold its first mixology contest on Saturday, November 28. Taking place at 7pm at Binny’s Beverage Depot in the South Loop, contestants will go head to head and create an on-the-spot, original cocktail to be judged by a panel of four. “We’re looking to find some great upcoming mixologists that we can collaborate with in the future,” says co-owner Sonat Birnecker Hart. Koval Distillery is a family-owned business, boasting high-end, all-organic grain spirits and kosher products. “There aren’t that many small family-owned distilleries anymore; they were all wiped out during prohibition,” says Hart. “We make everything here from scratch, and it’s all organic and kosher. It’s important to build sustainable agriculture.”
By Michael Nagrant
“Second floor retail is murder,” says Kyle McHugh, aka “The Boozehound” and owner of boutique wine, beer and spirits retailer Drinks Over Dearborn (DOD). Though McHugh learned this truism in business school, he opened DOD on the second floor of an old office building called The Raleigh on Dearborn between Erie and Ontario anyway.
It wasn’t that he was the Evil Knievel of liquor retailers interested in spitting on MBA textbook theories. Rather, a greater truism trumped all: rent prices in the Gold Coast (an area he preferred for its affluent traffic) were a straight-up serial killing. McHugh figured he could better avoid the death of his business by executing his business plan the right way: get a bigger space to conduct classes, tastings and host a wide variety of interesting stock instead of compromising and blowing his life’s savings and small-business loan on a dinky little box on the first floor.
And in a business climate where faux anonymity and cloak and dagger is the new version of the Vegas-style blinking neon sign, who could discount McHugh’s decision? After all, the Lincoln Park restaurant Alinea doesn’t even have a sign and the popular Wicker Park cocktail lounge The Violet Hour looks like a graffiti-covered abandoned building.
If you build it, they will come, right? Read the rest of this entry »
By Jonathan Silverstein
Somewhere along the line, I discovered that I had both a talent for mixing cocktails and a tragically low tolerance for alcohol. After a few regrettable experiments, which I cannot remember but my former friends cannot forget, I decided to devote myself to the pursuit of quality over quantity.
The big obstacle I kept running into was the poor state of commercially available liqueurs and flavoring agents. Most of them are packed with artificial flavors and high fructose corn syrup, making them unfit for anything other than a Trixie’s candy martini, the kind garnished with lollipops and washed down with Diet Coke.
It turns out that it is ridiculously easy to infuse booze with flavors. Read the rest of this entry »
The new cocktail menu at Sepia, curated by Joshua Pearson & Peter Vestinos Read the rest of this entry »