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ENTERTAINMENT
November 16, 2011 | By Curt Wagner and RedEye
If fans of ABC's "Revenge" feel like making a drinking game out of watching the soapy series, they now have a drink of choice: the Black Dahlia. In Wednesday's episode, "Treachery," the real Emily Thorne--I'll call her Amanda (Margarita Levieva) to make things easier--mixed up a few Black Dahlias for herself and bar hunk Jack (Nick Wechsler). I looked around the web for the drink and found many versions of it. But not the "Revenge" version. So here's the recipe as Amanda said it: BLACK DAHLIA 3 ounces of vodka 1 ounce Creme de cassis "A little"...
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NEWS
May 29, 2014 | Annie Reed, @annie_e_313
Chicago bars have gotten pretty sexy. We've got “cocktail programs” and “mixologists” and whiskey drinks infused with tobacco. Between the orchid garnishes, the candle-lit nooks and the vintage chandeliers, it's all so charming and boozy and ... wait is THAT my bar tab? When did happy hour start costing more than dinner?  While I adore many aspects of the craft cocktail trend - particularly any drink infused with serrano peppers - at times I wonder whether blowing this much of my disposable income is appropriate at this stage in my life.
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ENTERTAINMENT
January 16, 2013 | By Kate Bernot, @redeyeeatdrink and RedEye
Though it was the food menu from Charlie Trotter alum Matthias Merges that first grabbed headlines when Yusho opened in Avondale in 2012, beverage director Alex Bachman's cocktails soon earned praise of their own. With the opening of cocktail bar Billy Sunday (3143 W. Logan Boulevard) on January 24 at 5 P.M., the spotlight will shine squarely on Bachman's drinks. The 50-seat bar will serve approximately 14 cocktails ($8-$10), with two tonics on a draft system similar to that of Yusho.
ENTERTAINMENT
May 12, 2014 | By Kate Bernot, @redeyeeatdrink and RedEye
Jonah Frank is the first to admit that it's going to be hard following Tona Palomino's act. " He's the warmest and most brilliant and clever and caring guy," Frank said of the former Trenchermen beverage director. After Palomino's exit last month, Frank, 24, was tapped to helm the Wicker Park restaurant's highly regarded cocktail program. While he claims that he'll never be as "charming" as his predecessor, he has his own vision for the cocktail, beer and spirits list. Here are 10 things to know about the fresh face behind Trenchermen's bar.  1. He's a Chicago native.
NEWS
March 31, 2014 | By Mick Swasko, @swasko and Kate Bernot, @kbernot and RedEye
It's an ode to a century of boozing at Wrigley Field. The Cubs announced today they will release ten new "toddies" over the course of the season this year, a nod to each decade the North Side ballpark has endured in Wrigleyville. The cocktails are the brainchild of Wrigley executive chef David Burns, who will reveal the recipes online as they are introduced throughout the season at the park. We can't judge a cocktail by its cover (or at least the written descriptions we were given)
ENTERTAINMENT
April 24, 2013 | By Kate Bernot, RedEye
As colonial kitchen tricks such as pickling and canning come back into vogue, it's no wonder preserved fruits and veggies have hit the cocktail world. Exhibit A is this year's drink of spring: the shrub. No, it's not an herb or a leafy plant; it's a vinegar-based ingredient that more bartenders are making in-house and pairing with diverse spirits from gin to shochu to bourbon. "Shrubs were used back in the day when fruits and vegetables were much more seasonal than they are now," said Paul McGee, head...
ENTERTAINMENT
February 19, 2014 | By Kate Bernot, @redeyeeatdrink and RedEye
Review: Celeste 111 W. Hubbard St. 312-828-9000 Rating: !!!! (out of 4) Already hot Just like that, Celeste was open. The cocktail bar - located in the former Swirl Wine Bar space in River North - flew under the radar until Feb. 3, when owners finally unveiled the two-story bar they had spent three years creating. Given all that work, wouldn't the team want to throw a splashy, press-packed opening bash? Not at all. "In this day and age, you see photos of a place on [restaurant blog]
ENTERTAINMENT
May 7, 2013 | By Kate Bernot, @redeyeeatdrink
At a high-end cocktail bar, everything from glassware to garnishes adds extra detail to your drinks. It's no surprise, then, that ice is the next frontier. The Aviary blew minds when it opened in 2011 with its alcohol-filled ice orbs, and now bartenders across the city are pushing the limits of what can be frozen into water. But these stunners are more than just a pretty embellishment: Flavored ice adds new tastes and aromas to cocktails as the cubes melt, making the last sip of your drink quite different than the first.
ENTERTAINMENT
August 19, 2013 | By Kate Bernot, @redeyeeatdrink and RedEye
The Violet Hour bartenders Henry Prendergast and Robert F. Haynes III hope to replicate that cocktail lounge's success with the opening of Analogue in Logan Square this fall. The just-announced bar at 2523 N. Milwaukee Avenue draws inspiration from the "punk rock, queer, dark, dirty, discos and dive bars of 1970s and '80s Chicago," according to a release. Prendergast and Haynes aren't releasing many further details, but do promise a "three-pronged" cocktail program and New Orleans-leaning food from chef Alfredo Nogueira of Miko's...
ENTERTAINMENT
March 20, 2013 | By Lisa Arnett, @redeyeeatdrink
APRIL 29 UPDATE: Benjamin Schiller is leaving Boka Restaurant Group to become beverage director for The Fifty/50 Group, taking responsibility for the cocktail menus at seasonal rooftop venue Homestead (reopening in late May, pictured) and in-the-works cocktail lounge The Berkshire Room. -- Acme Hotel Company in River North has tapped a local restaurant group to open two new venues inside its property in early June.  The Fifty/50 Restaurant Group, which opened Wicker Park sports bar The Fifty/50 five years ago - and since has...
ENTERTAINMENT
April 24, 2014 | By Julia Borcherts and For RedEye
EAT Fried Chicken Dinner Publican Quality Meats 825 W. Fulton Market 312-445-8977 Close out your weekend with comfort food courtesy of chef Chris Kuziemko, who serves up a one-night a la carte feast featuring a half fried chicken ($9.50) with multiple optional sides including grits and morels with cheddar cheese and peas ($8). 5-8 p.m. Sunday. Nomi Boutique Chocolate Pop-Up Park Hyatt Chicago 800 N. Michigan Ave. 312-335-1234 Pastry chef Meg Galus sweetens your day with French- and American-style pastries, confections, gifts and sweet snacks ($3-$15 for individual...
NEWS
April 4, 2014 | By Lisa Arnett, RedEye
Review: Fulton Market Kitchen 311 N. Sangamon St. 312-733-6900 Rating: 3 (out of four) Off to a good start A mix of art galleries and big-name restaurants mixed in with meatpacking plants is what makes the West Loop a destination. After living in the neighborhood for nearly a decade, Daniel Alonso (of Wicker Park tapas bar Black Bull) partnered up with former Victor Hotel owner Relu Stan to turn that space into his own mixed-media creation. Victor Hotel was a club, not a hotel, and Fulton Market Kitchen is on Sangamon Street, not Fulton, but stay with me here.
NEWS
March 31, 2014 | By Mick Swasko, @swasko and Kate Bernot, @kbernot and RedEye
It's an ode to a century of boozing at Wrigley Field. The Cubs announced today they will release ten new "toddies" over the course of the season this year, a nod to each decade the North Side ballpark has endured in Wrigleyville. The cocktails are the brainchild of Wrigley executive chef David Burns, who will reveal the recipes online as they are introduced throughout the season at the park. We can't judge a cocktail by its cover (or at least the written descriptions we were given)
ENTERTAINMENT
March 19, 2014 | By Elliott Serrano, @ElliottSerrano and For RedEye
I always enjoy sharing the fun and interesting events that go on in Chicago's Geek and Nerd Community, especially when they involve combining the arts, like music and comic books. One such event is taking place at AW YEAH Comics , the comic shop owned by local comic creators - and Eisner Award Winners - Art Baltazar and Franco Aureliani , along with Marc Hammond . They'll have writer/musician October Crifasi in house for "Comics, Chords and Cocktails" , a...
ENTERTAINMENT
February 19, 2014 | By Kate Bernot, @redeyeeatdrink and RedEye
Review: Celeste 111 W. Hubbard St. 312-828-9000 Rating: !!!! (out of 4) Already hot Just like that, Celeste was open. The cocktail bar - located in the former Swirl Wine Bar space in River North - flew under the radar until Feb. 3, when owners finally unveiled the two-story bar they had spent three years creating. Given all that work, wouldn't the team want to throw a splashy, press-packed opening bash? Not at all. "In this day and age, you see photos of a place on [restaurant blog]
ENTERTAINMENT
January 21, 2014 | By Kate Bernot, @redeyeeatdrink and For RedEye
Though most of us were conditioned during our early drinking years to throw shots down our throats as quickly as possible--and chase them with a beer back--it's time to pause and reconsider the humble shot. Some of Chicago's most notable new bars have turned these petite pours into miniature cocktails by infusing and blending liquors, garnishing the glass and even experimenting with gourmet Jell-O shots. The results are playful but grown-up, an encapsulation of the high-low swag that has spelled instant success for spots such as The Whistler and Bar Deville.
ENTERTAINMENT
July 16, 2013 | By Kate Bernot, @kbernot, RedEye and RedEye
Review: The Berkshire Room 15 E. Ohio St. 312-894-0800 Rating: !!!! (out of 4) Already hot Whichever parts of my personality are still in flux as I careen through my mid-20s, this much is certain: I know I like gin and I know I like classic cocktails made with egg whites. This means I order a lot of Clover Clubs. Like, a lot a lot. Most of us have these go-to drinks, the cocktail safety blankets we reach for and hug close when we're intimidated by a menu or when we're just not feeling adventurous.
ENTERTAINMENT
April 4, 2012 | By Emily Van Zandt and RedEye
Put down that lager, that pour of merlot or that heavy craft cocktail. If you haven't eaten yet, you might be treading dangerously close to doing what your mother warned you about: You're going to ruin your supper. Instead, bartenders suggest reaching for something a little lighter to stimulate the appetite, rather than drown it out. Enter the aperitif, a French term for a light drink served before a meal. "Typically the flavors range from bitter, [to] dry or acidic," explains Stephen Cole, owner and bartender at Lincoln Park's The...
ENTERTAINMENT
January 8, 2014 | By Kate Bernot, @redeyeeatdrink and RedEye
Eggnog is lucky that fruitcake exists, otherwise it certainly would be the butt of more holiday jokes. Cartons of the thick, overly sugary stuff have convinced many people that eggs belong nowhere near their cocktails--and that's too bad. Plenty of the city's top bartenders are reaching for eggs this winter to add texture and balance to spiced and cold weather-appropriate drinks. Once shaken (this is where the term "vigorously" really applies), the eggs become light, frothy and just the right complement to spirits of all sorts.
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