Category Archives: cocktails

Jake Melnick’s kicks a** on Chicago’s BBQ scene

You know how sometimes when you walk in a place – air-conditioned and comfortable-like – on a hot day, you feel so grateful you decide to set a spell. That’s how it feels to walk into Jake Melnick’s Corner Tap, 41 E. Superior. Don’t let the address fool you. It’s a quick and easy walk from Michigan Ave., sitting nearly katty-corner to  The Peninsula Hotel.
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Helpful classifications on Jake's beer menu
Helpful classifications on Jake’s beer menu

The lighting is a mixture of behind-the-bar, overhead (subtle) and twinkle lights; the effect is warm and cozy – even the tiny lights lining the panels of the dark wood ceiling are a warm orange-y shade. The music is upbeat, and the mood is laid-back party. With a big selection of beers, craft and otherwise, plus a selected list of decent wines and a full bar, you can get anything you want to slake your thirst and/or complement your food. Remember, the keynotes here are ‘barbeque’ and ‘fried.’

Jake's Street fries accompaniments - practically a full meal
Jake’s Street fries accompaniments – practically a full meal

Jake’s signature Street Fries are amazing. Served with half a dozen condiments, from creamy, rich cheese sauce, sriracha and jalapeños to pulled pork, delicious chunky guacamole and chopped cilantro, they’re skin-on, just-crispy-enough French fries. You can get them with everything dumped on top or with everything on the side so you can customize your taste experience. The cilantro and guac combo is excellent – even sans fries. Dip some fries in the cheese sauce and top with fresh chopped jalapeño – scrumptious.

The pickles tend to slide out of the breading, but the flavor is great
The pickles tend to slide out of the breading, but the flavor is great

The deep-fried pickles are cut in long, thin whole-pickle slices rather than chips or spears so you get plenty of the delicious breading in every salty, savory bite – which you can further enhance by dipping in a little tub of Ranch dressing. The hand-cut BBQ potato chips are crunchy and gently-BBQ-seasoned. Topped with a sprinkle of blue cheese and chopped scallions and served with a light blue cheese dressing, these were the only items that didn’t quite live up to expectations.

Jake's French fries - skin-on and crispy
Jake’s French fries – skin-on and crispy

Order the pulled pork sliders, served with a huge pile of French fries, so you can have the chance to try all three of Jake’s signature sauces – Carolina (vinegar-based), Georgia (mustardy and delicious) and traditional BBQ flavors – one on each of three mini egg buns full of sweet, juicy pulled pork that’s smoked right on the premises. They smoke all their meats here – brisket, chicken, ribs and more.

Jake Melnick’s has been servin’ up good BBQ in Chicago for 15 years now. Even as I write I’m still dipping fries in the cheese sauce and scarfing up the rest of the jalapeños. Great place to hang with a group of friends or bring the family. With a choice of so many signature sauces for almost everything, ketchup on the fries seems like overkill – but at Jake’s, you make the call.
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Monthly specials at Jake Melnick's
Monthly specials at Jake Melnick’s

And don’t forget the wings, burgers and sides – and the monthly specials. August specials are: 1) Jake’s jumbo crispy Charred Orange Bourbon Maple chicken wings served with rosemary Ranch dressing $13.95, 2) Burger al Pastor (pork marinated with red choke paste, fresh herbs & citrus, grilled and topped with roasted Serrano aioli, grilled pineapple, onions & shredded lettuce, served with fries) $15.95, 3) Mac Daddy Mac n Cheese Pizza Mac (crispy pizza dough with house-made pizza sauce, Jake’s creamy Mac, cheddar cheese, local Makowski hot link & green onion) $11.95; and 4) Jake the Ripper Makowski hot link wrapped in bacon, served on a sausage roll & topped with grilled onions, fresh pico de gallo & chipotle-lime cream) $12.95.

Be advised, come hungry and leave your diet behind. And if you want a little more nutrition, they’ve got salads. And brick oven pizzas.
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And, oh, yeah. sweet potato fries.
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Bulletin…this just in. In case you have room for dessert – or that’s really what you want anyway – they’ve got some kick-a** items in that category, too:
  • Fried Oreos. The classic cookie, pancake battered and fried, then served over vanilla ice cream and drizzled with chocolate sauce. – $6.95
  • Warm Apple Pie Skillet. Fresh-baked old-fashioned apple pie with vanilla ice cream. – $6.95
  • Chocolate Chip Cookie Skillet Sundae – a giant warm chocolate chip cookie with vanilla ice cream, warm fudge and whipped cream. – $6.95
  • NEW! Jake’s Carnival Fries:house-made funnel cake strings tossed in powdered sugar, topped with vanilla ice cream, strawberries and caramel sauce with whipped cream and sprinkles. $7.95

Drink, dine and do good NOW on #CharlieTrotterDays

Celebrate Charlie Trotter Days – Today through Sunday Aug. 20, 2017. Dine in one of these restaurants in Chicago – and others across the country. When you enjoy one of their Trotter-inspired dishes, portions of the proceeds on each item will benefit
@TrotterProject, an effort to inspire and encourage young chefs.

Participating Chicago restaurants include:

What a perfect excuse to indulge yourself and family or friends at one of these excellent establishments. It’s always nice to know that when you’re spending money, you’re also helping young folks who are reaching for the stars.
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Share this with everyone you know! Sponsors and all their social media tags are listed below:
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The Trotter Project
Instagram: @thetrotterproject
Twitter: @TrotterProject
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The Peninsula Hotel
Instagram: @thepeninsulachi
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Woodford Reserve
Instagram: @woodfordreserve
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GreenRiver
Instagram: @greenriverchi
Twitter: @greenriverchi
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Otto Mezzo
Instagram: @ottomezzobar
Facebook: Otto Mezzo Bar
Twitter: @OttoMezzoBar
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United Airlines
Instagram: @united
Facebook: United
Twitter: @united

Patio pleasures at Trattoria Gianni

Trattoria Gianni's charming enclosed patio
Trattoria Gianni’s charming enclosed patio
Sitting on a block of Halsted in Lincoln Park that’s also home to high-flying successes like Alinea and Boka can be a challenge for any restaurant. Trattoria Gianni, 1711 N. Halsted, takes it on as a comfortable Italian oasis that has the distinct summer advantage of a large, enclosed, charmingly decorated patio.
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On a recent press visit we sampled some of the restaurant’s signature dishes. Rice balls that were tender inside and deep-fried just enough to give a hint of crunch on the outside. Meatballs made with pork and veal. Pasta veggie primavera. Italian-dressed romaine and tomato salad with Italian bread. Italian food, filling and plentiful.

Prices are reasonable, and this is an ideal place to come before or after the theater – Steppenwolf Theatre is across the street down the block. Be forewarned that the air conditioning works much better in the front section of the restaurant; the hot day we were there it was uncomfortably warm in the back section. But if it’s a nice day, don’t hesitate to take advantage of the patio. This patio is beside the restaurant – not stuck out on the sidewalk as so many are these days – and runs the length of the building, so it’s roomy. A glass door opening to the patio allows servers a clear view of tables and easy access to patrons. Sadly, it was raining the day we visited so we didn’t get to experience it personally, but I can picture us enjoying some wine or a summer cocktail among the flowers and the twinkling lights.

Wine in cans, organic spirits, and real-fruit sparkling water

New players in the huge beverage market are out there contending for our drink dollars and responding to the public’s deep desires for 1) convenience, 2) organic and natural, and 3) healthy alternatives to soda pop. We don’t include plain bottled water ‘cuz we worry a lot about companies siphoning water from natural springs that already belong to the people – and charging us for processing it and putting it in bottles. Doesn’t sound like a pyramid scheme at all, right? So here are a few new items worth a try:
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Backpack Wines
Backpack Wines

Backpack canned wine. You’ve heard of boxed wine, of course, and a number of makers are putting out some excellent quality in that formerly-scorned-but-becoming-more-popular packaging. Now comes wine in a can. Backpack Wines, based here in Chicago, recently put out two blend varieties: Cheek Rosè® and Snappy White®, in four-can packs. Made with grapes from quality vineyards, the wines come in recyclable cans you can take anywhere with the same convenience you get from canned beer or soda. We’re not talking luxury wines here, but the taste is reasonable and the convenience unbeatable. Chill a few cans for your next barbecue, picnic, beach outing – or just sip one with a friend sittin’ on the patio on a summer evening (yes, summer is going to hit with a vengeaance any minute).

Prairie cucumber vodka
Prairie cucumber vodka

Prairie organic spirits. Another new player in the alcoholic beverages category is the line of Prairie organic Spirits. “Made with respect from seed to glass,” Prairie Organic Spirits offers 100% certified organic vodka, made from a single-sourced, organic corn grown on a handful family-owned and operated Minnesota farms. Each bottle of Prairie Organic Spirits takes three years of meticulous work. The Cucumber version we sampled gives off lovely and unmistakable aromas of fresh cucumbers. Immediately upon opening the bottle we imagined making our favorite chilled gazpacho or Bloody Mary recipe spiked with this pure, unadulterated spirit. It’s also great as a mixer with flavored sparkling water or in your favorite cocktail. Without question will increase the aromatic intensity of whatever you use it in.

Spindrift sparkling fruit water
Spindrift sparkling fruit water

Spindrift fresh-squeezed-fruit-flavored sparkling water. It’s always important to stay hydrated, but it can be problematic if you don’t enjoy plain water. And there’s some evidence that neither sugar nor artificial sweeteners are very healthy, so here’s a new option: sparkling water made with real fruit. Spindrift is the only bubbly that uses real fruit to flavor its water. It’s refreshing on its own or a great mixer for summer cocktails. These waters are flavored only with 100% organically grown fruit – juice and purée. We love the fruit aromas and the bubbles of all the flavors. Now imagine topping up a shot of Prairie cucumber vodka (above) with ice and a few ounces of cucumber Spindriftr sparkling water – and top it with a spring of mint. Hard to get more refreshing than that. Comes in blackberry, cucumber, grapefruit, orange mango, lemon and – our favorite so far – raspberry lime.

Cafe Brauer – good food, cocktails and great views

English: Cafe Brauer also called South Pond Re...
English: Cafe Brauer also called South Pond Refectory is a National Historic Place in Lincoln Park Chicago. It is currently run by the Lincoln Park Zoological Society (Photo credit: Wikipedia)

Lincoln Park has a number of interesting places to eat, and I just discovered the pleasure of one of those – the patio at Cafe Brauer. Delicious American food specialties, served by warm and friendly people, and a small selection of wines, craft beers and cocktails designed to satisfy most of us. One menu item promises fresh vegetables from Green City Market, one of the city of Chicago’s markets that sets up every Wednesday and Saturday nearly across the street on Stockton Blvd. This is a marriage made in heaven.

I love the fact that the patio  sits right next to the Nature Boardwalk that meanders through a nature preserve. Watch people walk their dogs, ride their bikes, enjoy the scenery. Or bring your own dog – the restaurant welcomes dogs on the patio.
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English: Lincoln Park South Pond and Lincoln P...
English: Lincoln Park South Pond and Lincoln Park Zoo Nature Boardwalk in Chicago (Photo credit: Wikipedia)

Entrance to the Nature Boardwalk is right off the patio. You can walk all the way around its half-mile perimeter as it wends through a 14-acre nature preserve. It’s a closed pathway, so you can trust that your bicycling or dog-walking grandchild or friend will definitely find her way back to you. No way to get lost. Being in “the wild” in the middle of the city without being worried you’ll get lost. Can’t wait to bring my granddaughter here.

Mallard duck pairs occasionally break the still waters of the pond next to the patio. It’s an incredibly peaceful and calming environment. Bird song everywhere. People walking.

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Fried chicken with french fries
Fried chicken with french fries (Photo credit: Wikipedia)

The Cafe Brauer patio is the site of many weddings, school and corporate events. The staff are highly experienced at providing buffets full of tasty all-American foods like buttermilk fried chicken (delicious!). The regular menu offers big plates to share – calamari, wings, guac and salsa, or steak chili nachos. Then there are soups and salads, plus paninis, burgers – including turkey and black bean and classic sandwiches, all served with fries. Sides are interesting – side salad,  Parmesan fries, waffle-battered sweet potato fries with maple-vinegar aioli, mac & cheese, and stir-fried Green City Market vegetablea, all priced at $4.95, but if you order them with a sandwich they’re only two bucks. Desserts are $5.95 and include Brownie Sundae, Blueberry Crisp, and Cookie Skillet with ice cream. Hungry yet?

Basically, Cafe Brauer has just about anything your heart could desire. They even play upbeat music at just the right decibel level – cheers the atmosphere and lightens the spirit.

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If you hop the bus through Lincoln Park, you can catch either the 156 or the 151 down Stockton Blvd. There are several stops you can get off at; the first stop for the zoo on the southbound 151 is at Webster. The next stop, Armitage, lets you off close to Cafe Brauer.
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Hours for the patio are 11 to 9pm Monday through Friday and 8:30 to 9pm on weekends. Obviously, Café Brauer has been around quite a while, but it sure feels nice to discover this charming option. BTW, they have free Wi-Fi, and if the restaurant is not busy, you are welcome to sit and enjoy as long as you like. So delightful. Thank you, Chicago. Another reason to love our city.

Trader Todd’s shows off its brunch chops

If you know Trader Todd’s, 3216 N. Sheffield, you may think of it mainly as a karaoke joint with tiki-bar-style drinks and atmosphere. But guess what? They are now doing brunch, and their Executive Chef Mark Hill really knows how to put food on the plate, with here and there his own unique touch to dishes you thought you knew.

Sweet spicy crunch chicken and waffles
Sweet spicy crunch chicken and waffles

For example, ever ordered fried chicken and waffles? It’s always seemed like a stretch to understand what makes the two go together. But Chef Hill has changed that up for many Trader Todd brunch customers. The way he combines these two is totally unique – kind of like eating your main course and your dessert at the same time. The waffle has a sweet crunch, and the chicken comes in chunks bathed in a rich, brown, slightly sweet-spicy jerk sauce sparked with Chef’s own mixture of allspice and peppers and maybe some or all of these: cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt. It’s his secret – and it’s a good one.

Tenderly cooked eggs make a moist omelette
Tenderly cooked eggs make a moist omelette

And lest you wonder about the kitchen’s ability to do standard brunch items up right, check out the lovely omelette, cooked so that the eggs come out tender and moist rather than dry and tough. Get your choice of cheeses and fillings and eat ’em with the kitchen’s house-made fried potato chunks – tender inside and just enough crust on the outside. Delicious.

Pile the toppings high on your burger
Pile the toppings high on your burger

Or if you’re in the mood for a burger, Trader Todd’s does ’em good. Nice helping of ground beef, grilled and served with whatever toppings your heart desires. And some more of those good fried potato chunks.  But don’t stop there. They’ve got Benedicts and sliders and conch cakes, Jerk Chicken and Jerk Pork sandwiches and more. It’s pan-tropical food and drink to make you feel like you’re in the islands. Lots of open-air space, and there’s even a boat you can sit in in the back bar. It’s a faux-island paradise for brunchers to start off a Saturday or Sunday of relaxation.

Maggiano’s does brunch Italian-style

Maggiano’s, 516 N. Clark St., a long-time favorite in Chicago along with 51 other locations across the nation, is now doing brunch. Their creative series of Benedicts ($14-$15) is available seven days a week until 3pm, and the extended menu with pancakes, frittatas, and more is available Saturdays and Sundays from 11 to 3pm.

Why brunch, you ask? Because there’s no longer any doubt that brunch in America has become a special occasion in its own right, and Maggiano’s is all about helping you make your occasions special. They now open at 11 on weekends to satisfy your brunch cravings with their own unique take on traditional brunch features and a few surprises of their own. Naturally, because libations are a critical component of the good brunch, order your favorite Bloody Mary – Italian-style with a distinctive Maggiano’s flavor –  mimosa or peach Bellini. The full bar selection – from champagne to whiskey – is available if you prefer your drinks unmixed.

Maggiano’s was recently voted top allergy-friendly chain by Allergy Eats, and in a massive consumer survey by Restaurant Business, was voted the nation’s #1 favorite special event venue and one of the top 5 favorite chain venues in the country. So it’s a good bet there is something for every one.
When you order brunch at Maggiano’s, the first thing that appears in front of you is a light-crumbed orange streusel cake coated in an orange-flavored sugar glaze to amuse your bouche while you look over the menu. One of the star items on the extended brunch menu is the Lemon Ricotta Pancakes ($14.95). When Executive Chef Josh Rodriguez demoed this, we watched him fold whipped egg whites in to lighten the batter that also includes freshly grated lemon zest, egg yolks and vanilla bean paste. Chef uses an ice cream scoop to portion the batter and smush each cake down. Cooked 4 minutes on each side, they come out super-light and ready for you to go crazy with the whipped cream, blueberries, and syrup.

Another these-carbs-are-so-worth-it! dish is the Crème brûlée French toast. Made with cranberry-raisin bread, it’s got the creamy, rich flavor of the restaurant’s house-made Crème brûlée mix and is another great way to enjoy helpings of strawberries, blueberries, whipped cream and syrup.

Maggiano's fresh veggie frittata
Maggiano’s fresh veggie frittata

Veggie frittata features smoked Gouda, spinach, mushrooms – fresh flavors, softly finished eggs – served with crisp Vesuvio potatoes. You can also choose from the can’t-eat-anymore Italian breakfast of three eggs with ham, bacon and Italian sausage plus potatoes.

How about the Maggiano’s special Chicken & Waffles where the fried chicken is breaded in the same batter as the waffles are made from? Didn’t get to try that one, but it’s on my brunch bucket list.
Alright. The king of all brunch dishes is the Benedict, right? How do you make a bad one of these gloriously rich creations? If you’ve got your Hollandaise under control, your muffins are nicely toasted, and your ingredients are fresh, it’s hard to fail. But it takes some work to get original with it. Maggiano’s has managed it by putting together a few unique combinations.
  • Meatball Benedict – surprising combination. Nice tomato chunk balances richness of egg yolk and Hollandaise with the flavor of the sturdy beefy meatball. The Italian woman at our table – who, of course, makes her own meatballs – couldn’t stop talking about how much she appreciated how these meatballs worked with the Benedict formula. Hey, if an Italian approves…
  • The Chicken Francese Benedict takes a popular item from the regular Maggiano’s dinner menu – lightly breaded chicken that’s fried and served with arugula – and turns it into a house-made Benedict special.
  • The regular Eggs Benedict is served with a uniquely flavored ham made locally and shipped in from Wisconsin – Nueske’s, which also makes the thick, juicy bacon served at brunch.
  • Crab cake Benedict – nice combo. A pleasantly standard crab cake mixture blends well with the Hollandaise and egg yolk.

All Benedicts are served with house-made crispy Vesuvio potatoes – a deliciously salty preparation that was slightly undercooked on this occasion. If you’re a stickler for thoroughly cooked-through potatoes, make sure to ask your server to tell the chef to make them extra crispy.

Everything on all of Maggiano’s menus is made from scratch to order. If you’ve got any food issues, the chef will always come to your table to determine what they are: allergies, celiac, etc., with a view to designing and custom making your food for you. They make sure you’re safe by using completely separate equipment to cook your meal.
The Maggiano’s Clark St. location has been there for 25 years. It’s a dark-wood-paneled cozy spot perfect for dates, family dinners and special occasions. Patrons can reserve private dining space in the Wine Cellar below the main restaurant or around the corner in the beautiful separate building that sports graciously carpeted wide stairways and wood paneling and the warm welcoming service you can always expect at Maggiano’s. Call for reservations and go enjoy brunch at an Italian Chicago institution.
And don’t forget the Make-a-Wish special dessert and the Chef’s guilt-free pasta dishes (less than 600 calories each). And P.S. – their lasagna is DELICIOUS. They often give you an extra portion to take home when you order their pasta. Chances are really good that you will leave full and happy.

2 new rums and a Chile liqueur

Havana Club hot cocktail with homemade ricotta cheese on cinnaman oat pancakes
Havana Club hot cocktail with homemade ricotta cheese on cinnaman oat pancakes

Rum is one of those drinks that can vary wildly in taste and smoothness. Some of the best are so smooth and delicious they can be enjoyed neat – like brandy/cognac, sipped as a post-prandial libation or nightcap. One of the leaders in the rum game is Captain Morgan, and they make a dozen different varieties from spiced (love it!) to regular to tropical flavored and super-premium. Below are a couple of rums and a unique chile liqueur we just learned about.

Oakheart spiced rum is deLISH as a nightcap
Oakheart spiced rum is deLISH as a nightcap


Oakheart Spiced Rum from Bacardi
 is delicately but richly spiced and tastes utterly lovely all by itself, even without ice. In a recent blind taste test, results indicated Oakheart won out over Capt. Morgan, but of course, you must judge for yourself. Oakheart is a clear winner for our nightcap needs around here.  Love the subtle layers of flavor and the gentle spicy warmth going down.

Uh, yeah. You can mix this with cola, but we think it’s a shame to drown all these flavors: “characteristics of oak barrel staves with the essence of bourbon or brandy, a hint of smoke from the charring process, background notes of dried fruit and heavy delivery of sweet creamy butterscotch. Notes of custard, maple and honey flavors [emphasis ours!] coat the tongue and [the drink] finishes with a touch of pepper.”

Havana Club Añejo Clasico Puerto Rican rum is a dark rum with oaky hints of vanilla and almond, along with fruity notes akin (think pineapple and apricot) with a robust and velvety finish. It’s really good in mixed drinks like the one in the recipe below. Perfect with a weekend brunch or a fireside session.

And on the 8th day...
And on the 8th day…

The 8th Day

  • 1 ½ parts HAVANA CLUB Añejo Clásico Puerto Rican Rum
  • 3 parts Chai tea
  • 1 ¾ parts coconut milk
  • 1 part simple syrup or 1 tbs white sugar

Method: Prepare Chai Tea. While the tea steeps, warm coconut milk over medium heat, do not boil. Combine ingredients in a high temperature resistant mixing glass, adding rum last and stir. Serve in an Irish Coffee Cup or preferred glass coffee cup, and garnish with a cinnamon stick.

Ancho Reyes Chile Liqueur for something different
Ancho Reyes Chile Liqueur for something different

And then there’s the unique Ancho Reyes Chile Liqueur from Puebla, Mexico. It’s good for after-dinner or aperitif, depending on your mood and your menu. This has been a favorite around here since we received the review sample. Thick and creamy, dark amber color, heat and peppery flavors make this a unique experience for your tongue and nose. Maker’s notes say: “Pleasantly sweet, followed by chile with moderate heat and slight acidity. Hints of spices, tamarind, plum, cacao, apple and almonds then subtle notes of fine herbs. A pleasantly lingering pungent taste on the finish.” Works for us!

Holiday drink surprise – Hot Ruby cider

Hot Ruby cranberry cider
Hot Ruby cranberry cider

Surprise is right. We have always been tepid fans of sweeter drinks, including even fresh-made-in-the-fall apple cider. But this drink has us making an exception. Hot Ruby is a rich red cider with cranberry and citrus flavors and spicy-warm aromas of cinnamon and cloves. It tastes really good by itself just heated up in the microwave, like any heart-and-hand-warming winter beverage should. Love the intensity of both the flavors and the spices.

Hot Ruby hot and cold recipes
Hot Ruby hot and cold recipes

But if you’re celebrating the holidays on the beach somewhere, Hot Ruby changes personality in the twinkling of an eye. Try one of their chilled cocktails like Ruby on the Beach, Paloma Rojo, or Bubbly Ruby. Check out all the neat recipes – both alcoholic and not – on the card in the photo. Just expand it so you can read the ingredients, or read ’em here.  Intriguing combinations of flavors like coconut rum and Hot Ruby, or Hot Ruby and sparkling wine sound just delightful. This drink would make a fun party gift for your host/hostess or just bring a bottle or jar along when you next go visiting. Highly recommended. Buy it online because it’s not yet available in Chicago, but we hope it will be soon.

Works for romantic intentions, too!
Works for romantic intentions, too!

Cognac is hot – for sipping and mixing

The spirits fates can be fickle. Remember the great vodka wars – Ketel One, Grey Goose, later Tito’s, etc. – “What does your vodka say about you?” Nowadays Cognac is the new favorite cocktail base for many bartenders and consumers. Sophisticated palates appreciate sipping it to enjoy the many subtle layers of flavors to be found in various iterations of the spirit, including in the gradations of VS, VSOP and XO.
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Cognac Rémy Martin
Cognac Rémy Martin

Rémy Martin Cognac, for example – a name well-known among aficionados – recently set up pop-up “experiences” in major cities in the U.S., Chicago included. Titled “La Maison Rémy Martin,” the pop-up included 80 minutes of workshops and masterclasses in which consumers met and interacted with some of the world’s preeminent progressive thinkers from music, fashion, cuisine and art – for example, French Kinetic Artist Vincent Leroy who was commissioned to create a piece and to design the box featured at La Maison Rémy Martin experience. All the while participants learned about the process of making Cognac and got to blend their own. Cool, eh?

Curious about the new popularity of this spirit, we asked Mixologist Dan Rook of South Water Kitchen in Chicago a few questions about the phenomenon:
 
How would you explain the cocktail sensation going on in the U.S. today? 
The cocktail Renaissance going on in this country lately has to do with the evolving tastes of the consumer. Nowadays people are much more informed about what they put into their bodies, even when it comes to cocktails. Many people now expect fresh juice in lieux of sour mix, all natural ingredients, and house-made custom recipes. It’s becoming the norm rather than the exception, and I’m proud to be a part of it.
What is it about Cognac that mixologists like and why is it becoming so attractive to cocktail lovers?
I think Cognac has always been attractive to cocktail lovers. Some of the best classic cocktails – Sidecar, Sazerac, and Vieux Carre’ – all call for Cognac. The more educated modern bartenders become about the history of the craft cocktail, the more often they’ll reach for a bottle of Cognac. Cognac is a form of brandy, and brandy has been a bedrock in cocktails for a long time.
Cognac is unique in that it is an appellation and can only be distilled in one specific place, using Ugni Blanc grapes from a handful of regions in France. That makes for a very specific flavor profile that can be mimicked, but not replicated. Of course, there is still some diversity within the variety of Cognacs, based on the terrior where the grapes are grown, how long it’s aged, etc. That exclusivity of region and production method is really what sets Cognac apart, providing bartenders with a unique flavor for their drinks that they cannot get anywhere else. One of my go-to premium mixing Cognac is D’USSÉ™ VSOP. It has a full-bodied, bold taste that’s versatile and adds a unique twist to classic drinks.
Are some generations more into this trend than others?
Younger generations today grew up with more options than ever before – particularly Millennials. Instant gratification is the norm now; everything is one Google search away. A side effect is that these tech-savvy consumers tend to be more aware of current options that help them make more-informed choices. As an example, we recently had an older woman come in for a Gimlet and specifically request Rose’s Lime juice – something we simply do not carry. I suggested she try it instead with fresh juice, and she was over the moon for it. For us as bartenders, it’s really about taking that first step with a guest without being pretentious.
Which cognac-based cocktail do you recommend for newbies to the spirit? Or does it matter – since expertly crafted cocktails sometimes mask the strength/sensations of the main spirit?
Rather than mask anything, expertly crafted cocktails should showcase the flavors of the main spirit in a balanced and appropriate way; that’s how I approach it. I think the perfect Cognac-based cocktail for a newbie would be the classic Sidecar. It’s very easy to make, very well balanced, and always seems to please. My go-to build for it is 2 oz D’USSÉ VSOP Cognac, 3/4 oz of fresh (always fresh) lemon juice, 3/4 oz of quality orange curacao, shaken, up, in a half sugar rimmed cocktail coupe.
Among classic cocktail recipes with Cognac, which are your 3 favorites:  
My favorites are The Sidecar, Sazerac and Vieux Carre’, all of which pair well with the unique flavor profile of D’USSÉ VSOP Cognac.
SIDECAR
  • 2 oz of D’USSÉ™ VSOP Cognac
  • 1 part triple sec
  • 3/4 oz of freshly squeezed lemon juice
  • 3/4 oz of quality orange curacao

SERVE: Shake and strain all ingredients into a sugar-rimmed coupe glass.  GARNISH: Lemon peel and a sugared rim. TIP: To create a unique take on the Sidecar, substitute the triple sec with ¾ part of Giffard Framboise to create the D’USSÉ™ Framboise Sidecar.

THE SAZERAC
  • 1 ½ oz D’USSÉ™ VSOP Cognac
  • ¼ oz Absinthe
  • Half a tea spoon demerara sugar
  • Three dashes Peychauds Bitters

SERVE: Rinse a chilled old-fashioned glass with the absinthe, add crushed ice and set it aside. Stir the remaining ingredients over ice and set aside. Discard the ice and any excess absinthe from the prepared glass, and strain the drink into the glass. GARNISH: Lemon Peel.

VIEW CARRE’
  • 1 part D’USSÉ™ VSOP Cognac
  • 1 part rye whisky
  • 1 part NOILLY PRAT® Rouge Sweet Vermouth Dash Peychaud’s Bitters
  • Dash Angostura® Bitters
  • ½ part BENEDICTINE® Liqueur

SERVE: Combine all ingredients, stir and pour into a glass of choice. GARNISH: Lemon peel.