OK, I just got a new favorite bar and a new favorite cocktail blog (besides mine, of course!). The Drawing Room in downtown Chicago rocks. Think pre-prohibition & innovative cocktails made with hand-squeezed juices, housemade bitters, and perfect square ice cubes. Our insanely knowledgeable bartender, Cristi DeLucca, mixed us up a savory pear daiquiri (made with an egg white for texture), along with the Lost in Translation, meticulouly crafted with Yamazaki 12 yr, yuzu, green-tea ginger syrup, grapefruit and basil (left, how gorgeous is that?). Oh, and the blog: be sure to check out Angel's Share Mixology , where Tim Lacey & Charles Joly serve up cool cocktail recipes like the one below (love the name).
Kickin’ It Old School
1.5 oz aquavit (preferably North Shore)
1.5 oz. Vya sweet vermouth
3 dashes Angostura orange bitters
Orange peel, for garnish
Stir all ingredients and strain into a chilled cocktail glass. Cut a strip of orange peel using a vegetable peeler. Squeeze over drink to express oils and rub around rim. Discard peel
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