Cocktail of the week #14

This is one of my recent recipes from the pop-up bar I did with my pal Adam Seger. Savour the sumptuousness.

South American Sour

2 oz. Machu Pisco
1/2 oz. Perfect Purée Chipotle Sour
1/4 oz. Lemon Juice
1/2-3/4 oz. Ginger Syrup
Egg white
5 drops of tobacco bitters

Build everything except for bitters in cocktail shaker, before adding ice. Shake the egg into the mixture to begin the emulsification process. Add ice and shake well. Strain into a cocktail glass through a tea strainer to create a nice microform, and eliminate any splinters of ice. Let sit and garnish with tobacco bitters (aztec chocolate bitters are an acceptable substitution) and a twist (optional). Sip leisurely until fully consumed. Repeat.

Pop-Up Bar: Omakase

This past weekend my good friend Adam Seger asked me to guest bartend for a 2-day Pop-up Bar at Lush Wine & Spirits location down in UIC.

We took cue from Sushi Chefs and decided to name it Omakase, Japanese for entrust, and a concept for the chefs choice. We as mixologists took the opportunity to discover what our guests enjoy both libations and nourishment-wise to craft a one-of-a-kind cocktail for every individual that walked in the door. With a full-range of seasonally market fresh ingredients and some of the bar essentials we served well over 100 guests on Friday alone.

Hopefully if this social experiment was a success, we may continue to do more Pop-Ups in the future. All in part to our mascot: Drunken Raddish Bunny.