The Bon Vivant’s Companion

The Gimlet was my first foray into big girl cocktails.  It taught me that alcohol wasn’t (entirely) meant to be consumed from plastic cups in someone’s dorm room…

After college, I lived down the block from Chicago’s iconic Green Mill, an old Capone hangout, and a really great jazz bar.  A serious establishment that, I felt, demanded a serious cocktail.  My novice attempt at “serious” was to order a martini — straight up.  It almost killed me.  I was 22 and had heard about martinis, had seen martinis (mainly in the Thin Man movies), but did not realize martinis were solid vodka, and an acquired taste.

Luckily, the Green Mill’s no-nonsense bartender was a highly trained professional.  He watched my seizure-inducing fist sip, laughed, and rescued me with a vodka gimlet.  (A drink that, to my untrained eye, seemed remarkably similar to the one I had just choked on.)  Using almost the same ingredients, the bartender tweaked the flavor profile by adding the Gimlet’s signature ingredient, Roses’ Lime.   I was amazed that such a small adjustment could transform a drink so completely.  The cocktail, still elegant in its up glass, now had a subtly, tart sweetness that cut through the chilled vodka making it far more palatable.   In an instant I went from being overwhelmed by bold alcohol, to having a new “go to drink” that was sophisticated, but simple enough to order at any bar.

These days I live in LA, appreciate a well-made martini, and prefer my gimlets with gin, fresh lime, and homemade simple syrup.  But I recognize that the Green Mill Gimlet was my gateway cocktail, and my introduction to mixology as conversation.

Gimlet

2 oz. Vodka or Gin
1/2 oz. Simple Syrup*
1/2 oz. Fresh Lime Juice*
(*Or substitute 1 oz. Roses’ Lime juice for Syrup and Lime Juice)

Pour ingredients into a Boston Shaker over ice
Shake until chilled
Strain into a martini glass
Garnish with a lime

Michigan Ave

Did you spend election night dancing in the streets?    Does your head hurt from all of the excitement?

Well, whether you’ve been screaming in celebration or smashing things in anguish, I have a morning after cocktail “experience” for you – how about a bloody Mary the size of your car?  That’ll fix what ails you….

Stanley’s Kitchen and Tap, has been dishing out soul food in Chicago’s Lincoln Park since 1993.  The place is kitschy watering hole designed to feel like a ramshackle Louisiana shack (the pre-Katrina, Disneyesque version), complete with gingham curtains and Christmas tree  Stanley’s has a full menu, a weekend brunch buffet, and plenty of high tops and big screens for sports watching.  So go ahead and torture yourself with (insert name of Chicago sports team here)  while sipping bourbon, and munching ribs.  If you feel like a little heavy lifting, belly up to their “build your own” Bloody Mary bar for a Bloody Mary experience (yes, I am going to keep calling it that).

You begins with a Big Gulp sized paper cup filled with ice, 3 ½ shots of vodka, and a straw for your sipping convenience.  Next, take the cup to the main bar where you’ll find every Bloody Mary ingredient known to man.  Want Tomato juice?  Clamato?  Both?  There’s plenty of room in that cup, so knock yourself out.  I lumped horseradish, worcestershire sauce, and Tabasco into my cocktail, and finished it off with pickles, and a shake of black pepper.

On the way back to the table I grabbed a heaping plate of fried chicken and waffles, and settled in for one of the most pleasant (if not calorically shameful) breakfasts of my life.

I plan on stealing the “build your own” idea for my next brunch.  Lining up condiments in a thoughtful way is very easy to replicate at home. It’ll get my guests moving, and keep me from playing bartender all day.

Now, how to replicate the fried chicken experience….