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Mae Governale: Bartenders Worth a Damn

Mae graduated from Columbia Chicago with a degree in film. She spent time in Los Angeles and Rio. She held down a respectable corporate job. But through it all, Mae had a second life: bartending.

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Chris Marty: Bartenders Worth a Damn

Chris Marty is a bartender at Untitled 111. He’s been an industry lifer since the age of thirteen, and has been behind the stick for fourteen years.

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Whiskey Guardian Bio: Erik Trickett

Erik Trickett believes that things are only worth doing if he’s passionate about them.

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Fall Soirée

Created by Victoria D’Amato-Moran, owner of Cent’Anni Cocktails, and Pizans Italian Seafood Room, San Francisco

Build all ingredients in a mixing glass.  Shake without ice. Add ice and shake again. Strain into a prepared cocktail coupe. Garnish: Drawn Sugar Basket, Nuts



Rue Barbara

Created by Jason Beatty, Indianapolis IN
  • 1¼ oz Angel’s Envy Bourbon
  • ½ oz Royal Combier Grande Liqueur
  • 1¾ oz Strawberry & Rhubarb Punch*
  • healthy dash of Taza Chocolate Extract
  • dash of Rhubarb Brooklyn Hemispherical Bitters

Build in a collins glass over ice and garnish with a slice of strawberry.
*Strawberry & Rhubarb Punch:  Place ¾ cup of rhubarb cut into 1 inch slices with water into a sauce pan and reduce, boiling for 8 minutes.  Strain with a cheese cloth and add water back into the pan with a cup of strawberries cut in half and slightly reduce, removing once it comes to a boil.  Do not strain yet and pour contents into a container, then leave in fridge until it cools down.  Add 2 ounces of fresh squeezed lemon juice and 3 ounces of Montifaud Pineau des Charentes Rose into the blender with the strawberry puree being half of the remainder and ginger beer as the other.  Blend on low for 7 seconds.  Strain into container with cheese cloth and refrigerate, lasts for a month.

 



Thanksgiving Angel

Created by Mathew Watts, Chicago IL
  • 6 rosemary leaves, 1 sprig of rosemary
  • 3 lemon slices
  • 4 brandied cherries
  • ½ ounce simple syrup
  • 1 cup ice
  • 2 oz Angel’s Envy
  • ½ ounce of cherry liqueur
  • 1 ounce chilled black tea
  • ½ ounce fresh lemon juice

In a cocktail shaker, muddle the rosemary leaves with 2 lemon slices, 3 brandied cherries and the simple syrup.Add the ice, Angel’s Envy, cherry liqueur, tea and lemon juice. Shake well and pour into a rocks glass.Garnish with the rosemary sprig and remaining lemon slice and brandied cherry.

 



The Vampyre

Created by Ryan Velilla of Chapter 1, Santa Ana
  • 1 oz Angel’s Envy
  • 1 oz Port
  • ¾ oz Blood Orange Juice
  • ¼ oz Lemon Juice
  • 2 Dashes of Angostura

Add ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled cocktail glass.