New cocktails at Bub City!

The spring 'warm weather' cocktail menu at Bub City is in full effect as of this very minute.

Menu workshopping.

• Crosstown Rivals - Corazon Blanco Tequila, Del Maguey Vida Mezcal, Green Chartreuse, lime, watermelon
• Whiskey Tango #2 - Wild Turkey Rye, sweet tea, peach, lemon
• North to Alaska (served frozen!) - JW Dant Bourbon, blackberry, lemon, mint
• Ponderosa Pine - Letherbee Gin, rhubarb, ginger ale, rosemary
• Claim Jumper - El Dorado White Rum, pineapple, lime, Hellfire bitters
• County Line - Old Heaven Hill Bourbon, Punt e Mes, strawberry, lemon
• ‘Member the Maine - Rittenhouse Rye, Carpano Antica, Cherry Heering, absinthe
• Old Fashioned - Very Old Barton Bourbon, demerara, smoked peach bitters

One Night Only: RJ Grunt's, The Fern Bar!

Here's a (hopefully) cool alternative to all those Chicago Craft Beer Week events: On Monday, May 20th, from 9pm-2am, I'll be serving a fern bar cocktail menu at an actual fern bar!

With the opening of Three Dots and a Dash a little over a month away, I realize I've got a little rust to shake off before I start bartending full time again. My first full night behind a bar since last February will be much like my first full night behind a bar ever: filled with Tequila Sunrises, Harvey Wallbangers, and Sloe Comfortable Screws. You can even shout 'Woo Woo!' at me, and I'll make you a shot.

See you next week at RJ Grunt's, untouched since 1971: 2056 North Lincoln Park West.

Whiskey Flights at Bub City

Some beautiful photographs of the whiskey flight presentation at Bub City, by the talented Anjali Pinto.

Day Drinking at Paris Club (and other wholesome Easter weekend activities)

Brunch service is starting at Paris Club this weekend. Paris Club is definitely one of those restaurants that flies a little under the radar, and though I haven't tasted any of the brunch menu, I'm excited to see what Doug and Alex have up their sleeves. 

When making my liquid contributions to the menu, I look for light, lower alcohol content cocktails that will accentuate the food without overpowering. Fruity, citrusy, and sparkling are the flavors and textures I crave the morning after a night out. And while we'll definitely be able to make mimosas, I hope you'll try some of these less popular brunch classics: 

• The Clipperton (Pimm's #1, Dry Vermouth, Raspberry, Sparkling Wine, Mint) and Parasol (Lillet Blanc, St. Germain, Honey, Lemon, Sparkling Wine) are both from the evening cocktail menu, but translate well to daylight hours.
• Champagne Punch, c. 1862 - Pineapple, Raspberry, Lemon, Sparkling Wine. Originally from Jerry Thomas's Bartender's Guide, 1862, and rediscovered by me after reading David Wondrich's Punch, Champagne Punch is a straight forward adaptation of a 19th Century crowd pleaser. 
• Bramble - Beefeater Gin, Creme de Mure, Lemon. Dick Bradsell came up with this classic in the mid 1980s at Fred's Club in the SoHo neighborhood of London. An excellent brunch cocktail: refreshing, bright berry notes, crushed ice, yum.
• Bloody Mary - Grey Goose Vodka, Tomato Juice, Spices; served with a Kronenbourg back in a mini pilsner glass. There's a reason pretty much every brunch menu includes a Bloody Mary. Most people drink it with vodka, but Bloody Marys are awesome with a bunch of different spirits: Scotch, Aquavit, Gin—all of which are available for you to call at Paris Club. I raided the dinner menu's charcuterie board for the appetizer-sized garnish: horseradish glazed-carrot, radish, cured meat, cornichon, pepper. 

Plus, RPM is doing brunch this weekend for Easter, and I added two classics just for the occassion: Clover Leaf (Beefeater Gin, Dry Vermouth, Raspberry, Lemon, Egg White) and Cocchi Spritz (Cocchi Americano, Sparkling Wine, Soda). For the Cocchi Spritz, instead of just combining soda and Cocchi, I added a little Prossecco. Fancy! 

However, in my opinion, the best Easter drink is the Welcome Back, which is a play on a Corpse Reviver #2… you can find it on RPM's cocktail menu every day as the Lower Door (Broker's London Dry Gin, St. Germain, Cocchi Americano), which is named after a Tibetan zombie-safety tip: Legend says zombies can't bend at the waist, so if you lower the height of your front door—such that you have to stoop to enter—zombies won't be able to get into your house and eat your brains (or drink your cocktails).

How'd ya like to hang your stocking on a great big coconut tree?

Bub City!

Tonight is our first 'practice party' at Bub City—the time to iron out kinks and do things like spellcheck the menus (don't worry, Letherbee Gin, I'm on it!) before we open our doors to the public.

The bar looks amazing and we've got it stocked with tons of whiskey, including three of the barrels I picked up along the Bourbon Trail this summer (look for 'Bub City Barrels' of Four Roses, Jack Daniel, and Weller 107.)

Bub City via A Drink With Chicago

I've also put together a cocktail menu that I think perfectly suits Bub City's country-western dive-vibe. All three- or four-ingredient riffs on classics, including one I'm particularly excited about: a Mexican Firing Squad Special straight out of a French Quarter-worthy frozen drink machine. 

Bub City will be my homebase for the next few weeks, so come by and say hello!

Drinking Vinegars, Meet Daiquiri.

Drinking vinegars are where it's at this fall—they're the perfect way to get dead-of-summer fruit tastes when the dead-of-summer is long gone.

Someone sent RPM's executive chef Doug Psaltis some samples of Pok Pok Som Drinking Vinegars, and he passed them on to me suggesting I give them a whirl behind the bar. I liked the pomegranate and pineapple so much that I ordered two full-sized bottles. At almost $19 a whack, they're pretty expensive, but because I'm only using a quarter of an ounce at a time, I feel like I'm really getting my money's worth.

I added some of Pok Pok Som's Full Strength Pineapple Drinking Vinegar to my daiquiri recipe, and the result was awesome. It's almost like adding salt to chocolate chip cookies; the vinegar just opens up all the subtle flavors of the cocktail. The aroma in intensified, you taste a level of pineapple acidity that isn't possible even with the freshest pineapple juice, and the finish is a pleasant, lingering one.

These vinegars will also make great 'mocktails': just add one part drinking vinegar to four parts soda.

Prichards' Distillery

After visiting Jack Daniel's, we drove to nearby Kelso, Tennessee, so I could pick up a bottle of Prichards' Private Stock rum (which is only available at the distillery's gift shop). The distillery itself is really special—it's in an old school (complete with gymnasium-turned-booze warehouse), and, as you can see in the photos, a true mom and pop operation.

Click 'read more' for all the photos...

Jack Daniel Distillery

Paid a quick visit the Jack Daniel Distillery on Wednesday morning, where I picked up a barrel of Jack Daniel's Single Barrel Select for Bub City. The tasting experience there differed wildly from the three I'd experienced earlier this week, as I'm sure you can tell from these photos. There wasn't a whiskey thief in sight, but I think the folks who normally won't touch Jack Daniel's are going to be pleasantly surprised by this particular barrel. 

Click 'read more' for photos...

Buffalo Trace

Headed to Buffalo Trace in the afternoon, and picked out a barrel of seven-year old Old Weller 107, also for Bub City. Click through for photos of their beautiful property...

Four Roses

Bought an 11-year old barrel-strength Four Roses barrel for Bub City today. Click through for photos of the distillery and bottling facility...

Heaven Hill Distillery

Spent the afternoon at Heaven Hill touring the property and tasting ten-year-old Evan Williams. Click through for more...

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 autograph 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!

Our Home Bar.

This great little story about setting up a home bar ran in the Chicago Reader today, and happens to feature a set up that's very close to my own heart! Thanks to Dean Fisher for the kind words and beautiful photos.

If you're hoping to elevate the mood in your home, a well-tended bar will do the trick. And who better to share tips on how to style and stock your bar than Paul McGee, head bartender and partner at Logan Square's The Whistler?

When McGee and his wife Shelby Allison relocated from Las Vegas in 2008, Allison immediately began scouring thrift stores and estate sales for items to round out her mid-century-meets-Americana aesthetic. The couple scored this stunning stainless steel rolling banquet bar at an auction in the suburbs for $275. It was produced in the 1940s by Brunswick in a building that now houses Columbia College and came complete with forgotten treasures tucked in the drawers, including cocktail flags dotted with just 48 stars.

Flanking the bar is an industrial lamp found at an antique store for $150 and a fiberglass bar stool Allison picked up at Andersonville's Scout for $40. The print that hangs over the bar might look like an investment piece, but it's actually an iPhone photo of Lake Michigan that Allison blew up and stuck in IKEA's Ribba frame—an easy DIY that cost under $30.

If you keep an open mind at thrift stores, most anything can be turned into a home bar: a bookshelf, tea cart, baker's rack, or just a decorative tray atop some spare counter space. McGee and Allison's bar cart is every drinker's dream, topped with curious elixirs and tools. The cart features everything from clay cups for sipping mezcal, a crystal mixing glass which is the benchmark of Japanese mixology and has recently become a fixture in high-end cocktail bars stateside, vintage bartending books found at various thrift shops and on eBay, copper Moscow Mule mugs (purchased from Cocktail Kingdom in New York for $13 each), and a wide variety of bitters, including the full line of Bittercube bitters, which are produced in Wisconsin.

As for the stocking part, McGee recommends these ten bottles to get your personal speakeasy started: rye whiskey, bourbon whiskey, London dry gin, silver tequila, Carpano Antica sweet vermouth, white rum, Luxardo maraschino liqueur, Combier orange liqueur, Peychaud's bitters, and Angostura bitters.