bradleybolt

sam's wines and spirits in chicago finally has the plymouth sloe gin. i picked up a bottle last week and man is it good.

Here's a simple Sidecar variation that I put on the menu at Angels & Kings, 710 N. Clark, Chicago Trainwreck 1.5 Jameson 0.75 Fresh Lemon Juice 0.75 Cointreau 1 dash Fee's Orange Bitters Shake with ice, strain into cocktail glass, and garnish with an orange twist. And another cocktail that is making its way onto the cocktail menu at Bar DeVille, 701 N. Damen, Chicago. We are opening mid-July. Smith Park Swizzle 1.5 Bombay Dry 0.5 Jameson 0.75 Fresh Lemon 0.75 Orange Curacao 0.25 Simple Syrup 1:1 Fresh Mint Sprigs Angostura Bitters In a collins glass, muddle mint leaves and rub essential oils up and down glass leaving mint to rest at the bottom of it. Add ingredients. Fill glass with crushed ice and swizzle until ice forms on the outside of the glass. Add more crushed ice and stain red with Angostura bitters. Garnish with mint spring. Toby- I'll try and stop in tonight to try your Irish Cream! See you soon.

for pasta, one restaurant i love is bar pitti 268 6th ave. i absolutely love eating there. other places i recommend that dont break the bank: momofuku noodle bar florent marlow and sons (brooklyn) tia pol for drinks: death and co. (ask for joaquin) pegu club PDT milk and honey rusty knot (ask for toby) cheers!

stayed in brooklyn for a week last month in williamsburg and always had a pleasant experience at blackbird on bedford. i think the cross street was north 6th. nice interior, friendly staff, and one of the employees added some extra fruit into our smoothies and it was great.

Yes, i was in fact referring to Jameson Irish Whisky. I'll see you up at TVH soon Troy. I'll keep you all posted about the opening, I'd love for you all to make it over. But it is another 7-8 (optimistic) weeks until that time. I brought Kirk and Michael over to the space yesterday for them to check it out and they seemed to like it.

let's see. Illinois. and i'm in chicago. BOILERMAKER yeah. a high life and shot of turkey.

I like to talk to the person the drink is prepared for and work with them in the naming of a cocktail. On the other hand, when I am working alone at home or the bar I like to take into account the roots of the drink and its preparation as well as my current location and what's going on around me. For my latest creation, making its debut at a new bar opening soon, I took the classic "park swizzle" cocktails and named the drink after a park in the neighborhood where our bar is located. So here it is, give it a whirl: Smith Park Swizzle 1.5 Bombay Dry .5 Jameson .75 Fresh Lemon .75 Orange Curacao .25 Simple Syrup 1:1 Fresh Mint Sprigs Angostura Bitters In a collins glass, muddle mint leaves and rub essential oils up and down glass leaving mint to rest at the bottom of it. Add ingredients. Fill glass with crushed ice and swizzle until ice forms on the outside of the glass. Add more crushed ice and stain red with Angostura bitters. Garnish with mint spring. AND TROY- WHAT UP HOMIE?!