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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]
