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Friday, April 3

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« Do Deals Make the Drinks Taste Sweeter? Lion's Pride Debuts at Delilah's »

Drink Wed Nov 03 2010

Local Cocktail Creations Reaching Apex Of Absurdity, Deliciousness

By now you've probably seen those awesome YouTube videos courtesy of the Aviary in which head mixologist Craig Schoettler uses every beaker in his chemistry set (and possibly some witchcraft) to create some of the most tripped out drinks this side of Willy Wonka. Now we have an article in Time Out Chicago which only adds fuel (or booze) to the proverbial Molotov Cocktail. Top restaurants all over Chicago are buying their own oak barrels to age spirits in.

We already knew that Schoettler was barrel-aging rye, bourbon and sherry, now we understand "Joshua Pearson has a batch of four-month-aged "Christmas" [bitters] in the works at Sepia." Meanwhile, Benjamin Schiller and Stephanie Izard (maybe you've heard of her?) went down to the Buffalo Trace distillery in Kentucky to hand select a barrel of house bourbon for the Girl and the Goat. From TOC:

Schiller explains he's going to reintroduce the bourbon to its barrel for a Manhattan and remove a portion of the drink monthly "so we can eventually find ourselves in a spot where we can offer our guests a regular Manhattan, a two-month Manhattan, a three-month Manhattan."

Your move, Wonka. [TOC]

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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Drive-Thru is the food and drink section of Gapers Block, covering the city's vibrant dining, drinking and cooking scene. More...
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