With the Super Bowl in New Orleans this Sunday, every TV show in the country is showing people how to celebrate like they do in NOLA: gumbo, jambalaya, etc. But I say if you want to party like a local, you really should be drinking a brandy milk punch or a sazerac.
I’ve always loved cocktails. But the problem as of late has more to do with bar chefs clouding the flavors of the hard-to-source, sought-after spirirts that are supposed to shine through. Does every other drink have to contain elderflower (St. Germain) or a rosemary/blueberry/fill-in-the-blank syrup? Sometimes, I just want a simple, straightforward cocktail, like this all-American classic.
The old saying “hair of the dog,” referring to hangover cures, continues to live on in the name of a particular cocktail. The Corpse Reviver has been around at least since the 1930s, a result of the cognac and gin-based libations whipped up by Harry Craddock in the Savoy Cocktail Handbook. Today, we’re going to the brand new Tortoise Club (which has a grand opening, invite-only party this Thursday), where you’ll be able to get one from behind the massive, wooden bar. Cheers.
We’re kicking the week off in a spirited way today, with a nod to the past and a look to the future. The nod comes in the form of an Old Fashioned recipe, courtesy Mixologist Eric Hay, of Chicago’s Wirtz Beverage. Rather than muddling cherries and orange, a la “Mad Men” era, he’s going even further back (note his old fashioned leather bartender’s vest) with a prohibition-era version. The look to the future comes in the form of our setting for today’s recipe. It’s at the soon-to-open Tortoise Club, near the Marina City complex on State Street. It promises to restore the old lustre and glamour of a bygone era, while also taking into account some of the more modern trends in food and drink. Cheers.
The recent heatwave has me reaching for an arsenal of summer-friendly recipes, including one of my favorites, gazpacho. But tomatoes aren’t quite there yet, so we’re turning to cucumbers and garlic scopes today – familiar sites at most markets this time of year. Read More
We’re in the thick of graduation/wedding/shower season, and that means parties; usually at someone’s home; sometimes catered. But for those casual lunches or dinners that don’t really demand a ton of resources (say, 20 guests) you’re probably going to want to make a few things yourself. Whenever I’m asked to bring a salad over to a party, this is the dish I most frequently bring. I typically have most of the ingredients on hand, and for the ones I have to pick up at the store, I rarely spend more than $25. I think you (and the rest of the gang) are going to love it. How do I know? Because at last weekend’s soiree at a friend’s house, my notoriously picky niece and nephew (both of whom are under 12) devoured it.
When it comes to pickles, Paul Virant is a bit of a savant. Long before amuses of pickled purple carrots arrived on tables and garnishes with pickled ramps began to be standard operating procedure at brunches across the city, Virant was picking his peak-of-season produce then pickling it for use during the long winters at his Western Springs restaurant, Vie. He’s always taken the method seriously, even relying on a Twitter handle (@jarstarvie) that highlights his passion. Read More