It’s easy to pour a glass of pinot noir or serve a round of malort shots at home, but whipping up a solid manhattan can be a bit more intimidating. So intimidating, perhaps, that you never try. This winter, I’m challenging you to stay in and perfect your at-home bartending skills. To help, I enlisted top Chicago bartenders and mixologists for advice, tips and liquid encouragement. What I’m really trying to say is that you have no excuse. Happy mixing!
LESS IS MORE
Drew Hamm | Henry’s manager
18 W. Hubbard St. 312-955-8018
“Do not try and make seven cocktails in one night. … Focus on one cocktail each time you are feeling motivated and knock it out of the park. One excellent drink is better than seven poorly made ones. Unless the Bears are on.”
NICE ICE
Andrew Macker | Howells & Hood general manager
435 N. Michigan Ave. 312-262-5310
“Instead of the traditional candy cane garnish, melt those canes with water into a simple syrup and freeze into cubes. Serve a holiday martini on the rocks. The ice will add a bit
of color, and as it dilutes, you’ll be sipping all of the holiday cheer you can handle.”
BALANCING ACT
Revae Schneider | Siena Tavern and Bar Siena mixologist, Femme du Coupe founder
“If you do not have a jigger at home, like we have for our bartenders at Bar Siena and Siena Tavern, try using a shot glass as a measurement device for tasty, more accurately balanced cocktails.”
FRESH START
Stephen Cole | Lone Wolf beverage director
806 W. Randolph St. 312-600-9391
“Don’t overthink it. Classic cocktails, for the most part, are very easy to make. The most important rule is to make sure you use fresh ingredients and quality products. Another quick solution is to utilize Mariano’s for all your fresh lime or lemon juice.”
FAST TRACK
Richard Hanauer | RPM beverage director
“Interestingly enough, the amount of water (melted ice) that finds its way into the recipe will greatly change the cocktail’s flavor. Getting your drink from shaker to glass as quickly as possible will have a greater effect on your flavors than upgrading your liquors or using appropriate glassware. Once you have shaken or stirred your drink, the clock is ticking.”
GET WEIRD
Nic Lutton | Trenchermen bar manager
2039 W. North Ave. 773-661-1540
“People tend to associate an old fashioned with whiskey, but at its most basic level, the cocktail is just a base spirit, sugar and bitters. Play around with different sweeteners and spirits. I was fooling around the other day and made a cocktail with rhum agricole, grapefruit liqueur and fennel bitters.”
TOOL TIME
Dustin Drankiewicz | Tack Room beverage director
1227 W. 18th St. 312-526-3851
“The right tools make putting these cocktails together at home a ton easier. Even though anyone can follow a cocktail recipe, you have to treat beverages the same way as cooking. … The proper product, a noteworthy cocktail book and bar tools are all you need. Trust me.”
BATCH ATTACK
Nandini Khaund | Cindy’s spirit guide
12 S. Michigan Ave. 312-792-3502
“Batching a cocktail is an easy way to not be stuck behind your bar at home, and you have a lot of creativity in presentation. Turn your cocktail into an installation. It can be as easy as adding a beautiful punch bowl, candles, flowers and cute glassware.”
