A German-style dark wheat beer brewed with Belgian yeast and aged in Heaven Hill barrels
Tag: bourbon
Posted inBlogs
What’s the incentive, Kickstarter?
If the incentives are right (and a little outlandish), Kickstarter is worth the few bucks—just ask Murder by Death’s fans
Posted inFood & Drink
Cocktail Challenge: shrimp paste
Sunda’s Nahm Kim counters shrimp paste with Booker’s in an Asian manhattan
Posted inBest of Chicago
Best of Chicago 2012
Best of Chicago 2012: An exhaustive exploration of our city and all its eccentricities
Posted inBlogs
One Sip: cocktails with ginger syrup
Ginger syrup and its many uses (mostly cocktails)
Posted inBlogs
Beyond the bitters: last night’s “Manhattan Experience”
The results of last night’s “Manhattan Experience,” a cocktail mix-off.
Posted inBlogs
This Week in Food & Drink: Madison’s Nostrano and Underground Food Collective, Key Ingredient bourbon, recent openings, alfresco dining, and more
In this week’s Food & Drink: Madison’s Nostrano and Underground Food Collective, Key Ingredient bourbon, recent openings, alfresco dining, and more
Posted inFood & Drink
Key Ingredient: City Provisions’ Cleetus Friedman shows that, like bacon, bourbon makes everything better
The Chef: Cleetus Friedman (City Provisions) The challenger: Barry Sorkin (Smoque) The ingredient: Bourbon One thing Cleetus Friedman learned years ago is that you shouldn’t cook with a wine you wouldn’t drink. The same goes for bourbon, which is why one step of the recipe he came up with for bourbon-glazed ham is: “Pour half […]
Posted inBlogs
This Week in Food & Drink: Next—Paris 1906, the Doughnut Vault Taste Test, Key Ingredient Vienna Beef Hot Dogs, and More
This week in Food & Drink: the Alinea group’s Next, the intern and the food critic on the Doughnut Vault, Smoque’s Barry Sorkin turns Vienna Beef hot dogs into dragon turds for Key Ingredient, and Sepia’s Josh Pearson creates the Propawhat Margarita out of the bee resin propolis for our new cocktail challenge.
Posted inBlogs
Take a Sip: Koval Aged Rye and Oat Whiskeys
The city’s one and only distillery releases its first aged whiskeys next week.
Posted inBlogs
This Week’s Food and Drink Events
Beer sampling, food writing, dessert crawling, and more.
Posted inBlogs
Don’t call it a comeback: Four Roses bourbon
The iconic Four Roses bourbon arrives in Chicago next month.