Properly Sauced: The Chicagoist Cocktail

By Chuck Sudo in Food on Jun 1, 2009 6:00PM

This elixir approved by the staff.

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.

McGee mixed North Shore No. 6 with Aperol, an Italian armoatic bitter similar to Campari, but lighter in color and alcohol content. McGee mixed the two with fresh lemon juice in a 2-1-1 ratio and garnished it with fresh basil. "The Chicagoist" cocktail is a perfect spring or summer libation that can be easily made at home.

The Chicagoist

1½ oz. North Shore No. 6 Gin
¾ oz. Aperol
¾ fresh lemon juice
Fresh basil to garnish

Mix the first three ingredients in a cocktail shaker. Pour into a collins glass filled with ice. Press basil between hands to release oil and garnish.