Mini-Christmas menu!

So working on a few holiday oriented cocktails for Elixir... Here's a small taste of what's to come!

It's been a while.

So, just an update. The month of October flew by, filled with lots of work at Elixir, and time with family too. We launched the seasonal menu at the end of September and will be doing a small revision around thanksgiving. To think it's been almost 6 months now...

Currently, I'm attending the Tanqueray Ginstitute with Angus Winchester; working on some professional development. As I mentioned a long time ago, a bartender has to constantly educate oneself. Otherwise, like a new computer 3 months afterward, you're obsolete. I'm also planning a punch for my friend's book launch party. Suggestions are always welcome!

Oh, and I'm running for Secretary of USBG Chicago too!

That's all for now, I promise to check in more often. I'm going to start making cordials soon.

Till then, Cheers!

Fall menu is out at Elixir, finally!

It's been a while. Obviously, I've been busy planning the fall menu for the Elixir as well as helping my colleagues with their submissions. So looking at the season, we wanted to push our guests into a set of darker spirits and fall flavours. So we took a few ingredients we felt were quintessentially autumn. Dried figs, preserved peaches, pears, black walnuts, smoky campfires with marshmallows, spices, apples, cinnamon, cloves, pumpkin, cider and a Canadian maple black tea. We paired those with a lightly peated scotch, bourbon, mezcal, aged rum, gin and of course the vodka to keep it approachable. With names like georgia is burning, the acolyte and Fig. 5. I feel it's a pretty well rounded menu, Hope you enjoy!

Vintage is always in fashion

What is the most overlooked part of crafting a cocktail... The vessel. The glassware plays an integral part not only is presentation, but also helps with dilution, or to emphasize sensory aspects.

Yeah, there's plenty of new stuff on the market that has laser engraved ____ points. But a vintage piece of glassware can generally accomplish the same statement, while still looking timeless. As for shopping for glassware, it's not easy and takes time. In Chicago, Brimfield and Urban mischief in the Andersonville neighbourhood are two of the best places I've found to procure my wares. Brimfield has an enormous selection of vintage glassware and trinkets in smaller quantities. While Urban Mischief on the other hand has a very large vintage playboy/burlesque selection of cocktail sets (shakers, glassware & stemware) while not being offensive; perfect for the entertainer... No pun intended!

Should you need any awesome
Barware in the future. Check out either place. I have yet to find any place with better options.

Happy Hunting!!!

Cocktail of the Week #16

Gearing up for the fall menu at Elixir. I've been mixing up some drinks using samples of Perfect Purée's Beverage Artistry Series that I obtained from
a new friend I made. I've worked with some of the mixes before, so I'm pretty comfortable with the amazing quality and the variety of ways to use the product.

Paradise Found
2 oz. Plantation 5 yr. Barbados Rum
3/4 oz. Perfect Purée, El Corazon
1/2 oz. fresh squeezed lime juice
1/4 oz. fresh squeezed orange juice
1/4 oz. Luxardo Maraschino
2 dashes Rhubarb Bitters

Build in shaker glass, add ice, shake, strain into a coupe. Garnish with a swath of lemon oil.

Bartending videos

So apparently my rise to mixology fame is putting me on TV to mix drinks for the world. This past weekend I made a his & hers cocktail for local wedding show "Bridal Wave." Where I blended up some charisma and created a Peach Julep and a blended Country Thyme Lemonade featuring a new Kenmore Elite Blender.

I also have a mixology shoot for a local magazine called RedEye. Making some delicious drinks.

Links and photos coming soon.

Taste of the Nation

One word... Awesome! I can't wait to do it next year.