I rarely gush over modern cocktails. For me, I usually prefer the classics. Not the riff of a riff that ends up being okay but too far from the much better original. Most cocktail books these days include those types of riffy drinks made with proprietary ingredients and rare spirits the average home bartender can't find at their . . .
A classic cocktail should be familiar like a pair of Chucks, brown loafers, or an always shined pair of black dress shoes. These are without a doubt staples that every guy should have in their closet. A modern cocktail, on the other hand, may or may not stand the test of time like the previously mentioned enduring footwear. I'll . . .
The original cocktail of Logan Square
This drink is not mine. A good friend and one of the owners of the Whistler, Billy Helmkamp, came up with this smooth sipping winner about ten years ago. I mentioned him last week on the blog when I was talking about bars that keep their sidewalks clean. Billy has been at it for a long time in the Windy City. If you get . . .
Pretty freaking awesome
About two years ago I got a Twitter mention from a stranger:
@LukeAndrews I would love to chat with you about a line of bar mixers my company is launching that we are interested in featuring you on
I had recently quit my job as the beverage director of a hip cocktail bar in Chicago. I also said "I . . .
Like it's 1849
If you master the whiskey sour but your guest wants something with a little more flavor toss in some honey and make it the same way. This is technically a modern classic as it only shows up in recent cocktail history and T.J. Siegal of Milk and Honey of New York (currently closed) gets the credits. I have not checked his . . .