Results tagged “gin”

If you were crazy enough to make the Tiki on Acid after we posted about it then chances are you've still got a bottle of green chartreuse in your liquor cabinet. The magical green elixir has such a potent kick that a little goes a long way, and there aren't many cocktails in standard rotation that even try to incorporate its intense herbal flavors.

              

(Last month we arranged to have our "Properly Sauced" tag team of Anthony and Rob tour North Shore Distillery. North Shore's Sonja Kassebaum told us that today is the distillery's fifth year anniversary. We hope you enjoy this recap of Anthony and Rob's tour.)

Before “Shaken not Stirred,” medium-dry vodka martinis and fresh bottles of Stoli, James Bond was a drinker of a different sort. In his initial outing as Britain’s favorite superhero spy, he instructed the bartender to make him a drink, which has become one of our favorites. Later, the drink was identified with the love interest of the story, Vesper Lynd. We love the Vesper for a lot of reasons - the association with the dapper gentleman of the 60s, the combination of Gin and Lillet Blanc - but it has faded from public view in favor of flashier, neon-colored successors.

In the weeks leading up to our anniversary party Saturday night, Whistler mixologist Paul McGee was in touch with Sonja and Derek Kassebaum of North Shore Distillery to work on the cocktail that many of us downed in large numbers. McGee came through with flying colors with an eponymous, deceptively potent concoction with North Shore No. 6 gin as the base spirit. "I like the botanicals in No. 6, which is one of North Shore's lighter gins," McGee said.

That's what some of us will be by the end of the day, no doubt. Might as well get there pleasantly. And that means avoiding the stupid green beer -- or anything else that looks like the slime mold from Swamp Thing. Instead, try some nice Irish whiskey with a goodly portion of lime juice. To be honest, the Suffering Bastard is really more of a summertime drink. But since it's so gorgeous out there today, what's the harm in having a little wishful thinking?

Toby Maloney calls it a “crazy year,” but it's been over a year since he opened up The Violet Hour, the now-famous bar with no sign, no cellphones, no smoking (pre-ban) and some of the finest drinks that Chicago has ever seen. With a focus on fresh-squeezed juices, homemade syrups and bitters, and an excellent array of fine spirits with an emphasis on gin, rum and rye – no vodka at the outset – VH was the kind of place you either loved instantly, or just didn’t get it.

Since last week was Mexican Independence Day (September 16), we received several suggestions for cocktails that included Kahlúa. Created in 1936, and refined to its current recipe in Mérida, the capital city of the Yucatan, Kahlúa is a liqueur that hadn’t really crossed our path, except as an ingredient in Coffee Martinis and Black Russians. After making some truly awful concoctions (most of which involved mixing Kahlúa and Tequila – just because they’re both products of Mexico does NOT mean they taste good together), we came across the Yucatan Sling.

We're going to be doing a special Valentine's Day version of the Buffet next week. Until then, here are some events to tie you over.