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Tossing Our Hat Into the Ring! Err... Onto The Bar!

By Roger Kamholz in Food on Dec 10, 2010 9:40PM

No need to panic. Well, maybe for you. On a dare from our editor-in-chief, your humble cocktail reporter entered Prairie Fire's competition to guest-bartend at the restaurant. They asked amateur mixers to submit a recipe for an original cocktail on their Facebook page. The first round of the contest ends today; next, two finalists will be chosen for an evening of head-to-head bartending at Prairie Fire. The better-tipped competitor wins, with all the proceeds going to a very good cause: Share Our Strength, a charity combating childhood hunger. I've slung drinks in intimate company, but never to order. Gulp.

On to the cocktail. I envisioned a version of a Hot Toddy that could be prepared tableside and enjoyed as a duo of after-dinner drinks - first as a neat whiskey, then as a hot spiked tea. The contest calls for use of a local ingredient, but instead of featuring a local spirit or beer, I thought to include some of Chicago's finest in my recipe, straight from the humble tap. I call it The Red Beard. (Yes, another cocktail goes by that name, but since it hinges on Parrot Bay Rum, I figured there wouldn't be any confusion.)

Support the competition with your own entry! (Did I mention that each finalist and three of his or her friends will receive a meal on the house at Prairie Fire?) To enter, all you have to do is "Like" Prairie Fire's page on Facebook and upload the recipe with a pretty photo of your creation. You'd be doing something to help a good cause...and maybe saving me some embarrassment in the process.

The Red Beard

2 ounces Irish whiskey
1 bag African Rooibos (aka Red Bush) tea leaves
2 lemon wedges
3 dashes Angostura bitters
3-4 whole cloves
4 ounces boiling water
generous squeeze honey

Chill a heatproof, glass handled mug and 1 lemon wedge in freezer for at least 20 minutes. Stud other lemon wedge with cloves. Add to empty single-cup French press pot along with tea bag, honey and bitters. Pour whiskey into a small tumbler glass and serve. Present frosted mug with frozen lemon wedge on the rim. Add boiling water to press pot and let steep for 5 minutes. After enjoying a few sips of whiskey neat, complete the drink by combining whiskey, frozen lemon and hot tea mixture in chilled glass. The temperature should end up right to drink liberally.