A little bit country, a little bit...?

Is this what a tiki bar in the basement of a country & western bar is supposed to look like? Whoa.

Thanks for the heads up on this one, Ben Poster. 

Vermouth cocktail round-up.

Spent the morning working on a magazine story about vermouth cocktails. My contributions were a vermouth spritzer, a vermouth cobbler, a reverse martini, and a negroni sbagliato. The negroni sbagliato is currently on the cocktail menu at RPM Italian, my home base until tiki time arrives. 

 

I picked up this great little Bitter Truth traveler's set when I made a vermouth-run to Binny's. I added a few dashes of the Jerry Thomas Decanter Bitters to the mint bouquet on my vermouth spritzer. 

Is there a Dewey Decimal classification for 'tiki'?

I'm anxiously awaiting three new titles for my library of cocktail books:

Trader Vic's Tiki Party by Stephen Siegelman; Hawaii Tropical Rum Drinks Cuisine by Don the Beachcomber; Scrounging the Islands with the Legendary Don the Beachcomber: Host to Diplomat, Beachcomber, Prince and Pirate by Arnold Britner.

I'm also the very proud new owner of Ed Hamilton's book, Rums of the Eastern Caribbean. I was lucky enough to score a copy from the Minister of Rum himself, and he was gracious enough to autographed the book for me.

Regarding Mother's Ruin...

This week, Lauren Viera contributed an essay to the Chicago Reader that used Chicago's newest cocktail bar, Scofflaw, to illustrate the "embarrassing gap" between our community and those of "the competing bicoastal metropolises."

Plenty of other people have made more eloquent rebuttals than I ever could (Julia Kramer, Mike Sula, Ronnie Kaplan), but I just wanted to take a moment to point out two factual errors that I haven't seen called out in any of the other responses:

"...Dutch restaurant Vandaag, whose beverage menu is even more obscure: there are no basic London drys (e.g. Tanqueray, Bombay, etc.)--only genevers and aquavit."

Vandaag currently has five drinks on their menu that do not include genever or aquavit (New Amsterdam Toddy, V.O.C. Grogg, CB3 Sour, Bohemian Spritz, Euro Flip), not to mention an entire selection of beer, wine, cider, and mead. In fact, when I visited Vandaag last spring, I had a great conversation about whiskey with the whiskey-obsessed bartender over a whiskey-based cocktail.

"If you want, say, a tequila cocktail, your best bet is to saunter down the street to Mayahuel, which serves that and only that."

Mayahuel has an entire section of their menu devoted to Spanish sherries, which have nothing to do with tequila or any other agave-based spirits. They also serve cocktails that do not include tequila ("Sherry Nice Cocktails": Appleseed Punch, Hey Zucca, Flip For Jerez, Sobret Abla, Smoked Palomino), as well as beer cocktails (Chelada, Michelada, El Jimador's Shifty, Ariba en Umo). Meanwhile, the cocktail menu at Masa Azul in Logan Square is 100% agave-spirit-based cocktails.

So, two of the three spirit-programs Viera puts forward as shining examples of New York's superiority over Chicago's Midwestern cowardice are also too chicken shit* to be as exclusive as she purports them to be. And while Madam Geneva's cocktail menu is exclusively gin-based, they offer twice as many wine and beer selections as they do gin cocktails.

Also, there is one other point she makes that I can't empirically prove as bullshit, but I bet a lot of people would agree with me:

"...the Violet Hour is essentially a long-past-due sequel to New York City's famed Milk & Honey..."

Aside from both offering classic, pre-Prohibition-era cocktails, these places are absolutely nothing alike. Milk & Honey is a 30ish-person-capacity pitch-black dive, with ripped upholstery and a bathroom I was afraid to let my wife visit alone, while Violet Hour is a classy-ass joint five times the size of its 'prequel' with more drapery and crown molding than Ima Hogg's mansion. Milk & Honey is awesome, but to write off Violet Hour as its sequel is completely absurd.

In conclusion: I just wanted to let you all know that, factually speaking, this essay was a little half-cocked, and I wanted to make sure those inaccuracies were brought to light.

*Mayahuel and Vandaag are not chicken shit, and I love them.

New Year, New You!

After three and a half years at The Whistler, I am moving on to an exciting new project with RJ and Jerrod Melman. My partners at The Whistler, Robert Brenner and Billy Helmkamp, remain great friends, and the wonderful and extremely capable staff of The Whistler will continue the great work we’ve done together since the beginning. My time behind the bar there will end on February 1^st, with the final installment of our Book Club series.

Thank you so much for your support over the years, and I am looking forward to keeping you updated with the details of my next adventure. While you may not be able to find me behind a bar for the next few months, I’ll be keeping my blog updated with my activities and whereabouts.

A Dick Move

Chicago Reader has this kinda-weekly feature called "Cocktail Challenge," in which 'one bartender challenges another to make a drink based on a chosen ingredient.' It's been a fun series to keep my eye on, as there have been some pretty ridiculous ingredients chosen--everything from garlic mustard to honey bee resin. Last go-around, my pal Stephen Cole challenged me to make a cocktail incorporating beef stock.

Photo by Andrea Bauer

From the Reader:

The Whistler's Paul McGee named his concoction "A Dick Move" after Stephen Cole of the forthcoming Lincoln Park bar the Barrelhouse Flat challenged him with beef stock. "He knows I'm vegan and thought it would be funny," McGee says. "I took it a bit further and decided to make a jellied cocktail using gelatin (more animal parts) and serve it in a cow femur. It should be 'enjoyed' by eating it like bone marrow. The cocktail turned out to be boozy, slightly sweet, savory, and had a bitter finish."

Yes, he tried a bit, as did our photographer, Andrea Bauer, a vegetarian. "This is sick," she said. McGee agreed.

A Dick Move
1 oz Wild Turkey rye
.5 oz Del Maguey Chichicapa mezcal
.5 oz Punt e Mes sweet vermouth
.5 oz Zucca Rabarbaro (or a bittersweet Italian amaro such as Cynar)
5 drops Bittercube orange bitters
10 drops beef stock
Place ingredients in a mixing glass along with one bar spoon of powdered gelatin. Add one ounce boiling water and stir until the gelatin is dissolved. Pour contents into the cow femur and refrigerate for two hours or until gelatin is set.

Who's Next: McGee has challenged Sterling Field of Sable Kitchen & Bar with nutritional yeast.

Esquire's Handbook For Hosts, 1949

Tomorrow night is the first Wednesday of the month, which means it's once again time for 'Book Club' here at The Whistler. This month, I've chosen the 1949 edition of Esquire's Handbook For Hosts. The book came to me on the same day that I scored that amazing vintage banquet bar at a suburban auction--you may remember seeing it featured in Chicago Reader's Space column. There was a whole bounty of vintage cocktail stuff tucked in the drawers, including a stash of 48-star American flag cocktail picks and an unopened package of paper napkins from Bar St Germain in France. However, my favorite treasure found within was the very edition of Esquire's Handbook For Hosts being used for this month's Book Club selection.


The book is much more than cocktail recipes; it includes directions for Boeuf Bourguignon, party tricks, and clever ways to let your inebriated guests know it's time to head home. One of the neatest features is the Bartender's Box Score: a handy chart perfect for keeping track of your guests' favorite (and least favorite) libations:


While preparing for Book Club, I spend a few weeks going through the book and studying the recipes, trying to come away with 20 or 30 to test out.


I then go through those recipes, tasting and tweaking them until I settle on 10 or so of the book's best.


Sometimes there are too many good drinks to fit on one menu, as is the case with the East India Cocktail. So even though you won't be able to order this particular concoction tomorrow evening, you can take Dale DeGroff's modern version of the recipe and make it at home:



See you at Book Club tomorrow night!