Workers On The Tracks
This cocktail is my favorite of the ones I have created. Gary “Gaz” Regan even named it one of the best cocktails of 2016. I appreciate Billy Helmkemp’s (The Whistler) persistence for pushing me to submit it for review. If first appeared on a menu at the Berkshire Room (15 E. Ohio, Chicago) and I wrote about it when I was . . .
da zero ad eroe
Amaro translates very easily into bitter. Campari is actually an amaro but it is crucial enough to get its own section. You can drink these after dinner, or before, to stimulate the appetite and then help to settle the stomach. They have been used as a digestive aid forever and in cocktails they add a . . .
Campari is an Italian company and actually owns Wild Turkey down in Kentucky. For some more cool trivia, it used to be colored with red bug shells but they stopped in 2006. If you care about rankings Wine Enthusiast gave it a 96 out of 100 a few years ago (post bugs) and that places it in great company with some of . . .
for a Cloudy Afternoon
For whatever reason our American taste buds aren't really huge fans of anise the way just about every other culture is. The Turkish go nuts for Raki while the Greek drink their Ouzo. Sambuca is seen more on the table and less in the club in Italy and in Southern France, Pastis and water is a . . .
But it doesn't really matter
You know what I am talking about, Triple sec or Curaçao if you like to sound fancy! The stuff that Chili's has been up charging us for in our giant sugar town presidential margaritas for years. Originally produced on the island of Curaçao in the Caribbean Sea, it is a liqueur (pronounced like . . .
Other Booze to Keep Around
Chartreuse is expensive but there is nothing like it. You have two to choose from. Yellow Chartreuse makes use of honey and saffron to impart their golden tones to this aptly named liqueur which comes in at a lower proof than its envious brother Green Chartreuse. These intensely colored liqueurs have . . .