Chicago may be known more for pizza and hot dogs than grits and gumbo, but authentic Southern cooking does in fact exist here. This type of regional cuisine hasn't always been a focus of the food scene, but we think that's changed. You can find BBQ done every which way, beignets for breakfast in multiple neighborhoods and eat like you never left the sweet comfort of your mama's home cookin'. more ›

This bourbon and sarsaparilla cocktail is sure to be a big hit at any winter parties. more ›

Time to get back to brown spirits with this classic fall cocktail. more ›

Bad news first: tickets to the Chicago edition of Malt Advocate magazine's annual WhiskyFest, which takes place tomorrow at the Hyatt Regency, are sold out. Now to the good news: whisk(e)y lovers of all stripes, including those who didn't get around to buying their WhiskyFest tickets, have numerous opportunities over the coming days to get in on the interesting tastings, pairing dinners, product launches and previews, and general brown-booze-colored revelry that make up the ancillary festivities known as WhiskyWeek. more ›

The bar team at the Southern has been tinkering behind the scenes with a brand new cocktail menu for spring brimming with fresh ingredients and cooling flavors. And now they want to test it out on you. On Tuesday, April 12, from 6 to 9 p.m., the Southern will preview all the new cocktails for 5 bucks apiece. more ›

If you are interested in attending Whisky Fest, the booziest day of the year in Chicago (aside from St. Patrick's Day) get your tickets now. The Tribune reported last night that the event was down to 250 tickets, out of almost 2000 originally on sale. The event lets whiskey/whisky lovers taste hundreds of whiskeys, scotches and bourbons, along with a few other spirits. There are seminars, meet and greets with distillers and a gourmet buffet to munch on all night long. This event is certainly not for everyone, but if you're a whiskey lover, it could be a once-in-a-lifetime experience. Tickets are $135 for regular admission, and the event will be held at the Hyatt Regency. more ›

Our loyal readers know how much we love flowcharts, especially when they have to do with food and booze. This chart from Foodzie will take you through all possible relationship scenarios to help you decide what to buy your man, starting with the length of the relationship and how good your last name sounds with his. Result? Bourbon, Bacon, Beer or nothing. What do you end up with? more ›

Winemakers, distillers and brewers have been aging their handiwork in barrels for centuries. It does magical things. Seeing an opportunity to experiment, bartenders have recently adopted the practice, too, aging cocktails in large batches using barrels obtained second-hand from distilleries. Hearing that a barrel-aged Manhattan recently appeared on The Violet Hour's menu, we paid a visit to taste what all the fuss is about. more ›

Sound like this would only happen in an absurd alternate universe? Not so, since it could be you sampling bourbons over a four-course feast, sharing conversations with the "Whiskey Professor" and the great-grandson of Jim Beam on Tuesday, Jan. 18 at Schubas. more ›

It's the time of the year for "best-of" statements, and when someone has drunk as many cocktails as we have in a year (gosh, that sounds bad) it's a very difficult decision to make. Surprisingly, the prize may go to a drink from a slightly unexpected location - neither the Violet Hour nor the Whistler takes our top honors this year, but a humble infusion from The Southern. more ›

Every home cook (even those who fear baking) has a little brown bottle in their spice cabinet labeled "Vanilla Extract." But how many of us have really paid attention to it? What is in the bottle? Who makes it? Where does it come from? If you are lucky, or you happen to be a vanilla connoisseur, it is likely that your vanilla comes from right here in Chicagoland. Nielsen-Massey has been producing vanilla in Chicago since 1907, and we were lucky enough to get a glimpse inside their production facility. Want to know how vanilla gets into that little bottle? Come along on the tour! more ›

Mix all ingredients in a tumbler glass and add ice cubes. To serve at a party, simply multiply all ingredients to fill a pitcher, mix and chill in the refrigerator ahead of time. more ›

If there was one spot in Chicago where we would chose to pair food with our weekly dose of bourbon, it would be The Gage. They have put together an awesome menu focused on the classic American spirit, including new appetizers, entrees, bourbon flights and cocktails. The special Bourbon Week menu will be available from the 14th - 22nd of November. more ›

We heart Neko in a big, big way. Middle Cyclone and Fox Confessor Brings the Flood are two albums we never grow tired of spinning and we decided the smart-and-sultry chanteuse deserves a cocktail of her own. We figured it ought to have bourbon in it. High-proof bourbon. After fiddling with various components in various proportions, the end result was ... more ›

Not too much to say about this one--summertime is just around the corner, we like bourbon, and we've been listening to a whole lot of recordings by steel guitar wizard Speedy West. Somehow they all kinda go together. And after coming across this recipe at Embury Cocktails, they really came together. We tweaked it ever so slightly with some falernum (a liqueur we never tire of) and came up with this, a sprightly sunset sipper. more ›

Booze-flavored lollipops, of course! Lollyphile, an online independent candy boutique, offers amazing hand-made suckers in some amazing flavors. Feeling like The Dude? Try a White Russian. Wanna explore your tough side while eating candy? Try the dark, smoky/sweet Bourbon lolly. more ›

Faith and Whiskey invites you to stop in tonight from 7 - 9 for an informative, free discussion (read: SAMPLES!) of Knob Creek, Canadian Club, and Laphroaig to learn more about the differences between bourbon, whiskey, and scotch. Experts will be on hand to guide you through the tasting and provide some history and education on these spirits. RSVP: 773.248.9119 or greatwhiskeydebate@gmail.com. more ›

It’s rare that we actually invent anything new here at Chicagoist cocktail labs. We have our hands full most of the time testing out recipes and trying to figure out the perfect ways to make classic cocktails – besides, with so many recipes out there, inspiration is hard to come by. However, freezing our butts off is the mother of invention (or something like that). more ›

Read an interesting article in Malt Advocate over the weekend. The theme of the story was about whisky (natch); specifically, the rise of "testosterone overload" in today's whisky drinker. A well-crafted whisky-based cocktail — or even cutting a dram with some water — has been largely pushed aside in favor of straight shots these days. There was once a time when sweeter, whisky-based cocktails were commonplace. more ›

The Great Migration of the 20th Century was one of the seminal events that changed the demographics of Chicago. Between 1900 and 1970, African Americans came to the north in wave seeking a better life. From 1940-1960 the black population in Chicago increased from 278,000 to 813,000. It helped spur the Golden Age of Bronzeville and gave us such local soul food treasures as Army & Lou's and Lem's BBQ. more ›

Tom Bulleit of Bulleit Bourbon more ›

Another year, another WhiskyFest down in the books. Malt Advocate magazine's annual festival celebrating all there is to celebrate about whiskies was, by all notes, a rousing success. Many exhibitor booths were four-to-five deep with patrons and customers paying $110 a pop to sample whisky. This having been our third WhiskyFest, we had to look long and hard for some new brands. more ›