Challenged to create a cocktail with the antacid, Gary Matthews of Drumbar comes up with a twist on the Ramos Gin Fizz.
On Tuesday evening two tiki luminaries will sign their new book, Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki, at Lost Lake.
Challenged to create a cocktail with black sesame, Patrick Smith of the Violet Hour makes a drink that’s “like a painkiller.”
Challenged to create a cocktail with duck fat, Brian Bolles of Maude’s Liquor Bar tries to overcome its “thick, heavy flavor.”
Aaron Dexter of the Owl uses the “devil’s dung” to harmonize sweet, sour, bitter, and spicy flavors.
An Italian digestif gets a local Chicago spin.
Four simple cocktails made with a total of eight ingredients
Challenged to create a cocktail with hard-boiled eggs, Celina Dzyacky of Lula Cafe makes an “adult milk shake.”
Spritz Burger, the Hearty Boys’ collaboration with Gale Gand, hops on the upscale-burger bandwagon a half decade too late.
At Rockit Ranch’s Bottlefork, a fine chef meets the Dec
Paul McGee’s tiki bar is an island paradise amid the River North flotsam.
A collection of curious cocktails: eight bartenders contribute an unusual creation to our dream cocktail list.
Balena bartender Natalia Cardenas makes a horchata-inspired cocktail with white lentils.
Challenged with cod milt, Blackbird’s Mary Rose Braun makes an elegant cocktail of fish sperm.
Sable’s chief bartender shares his recipe for an horchata-based cocktail made with Lemon Hart 151 overproof rum