Midday Fix: Gin, Mezcal cocktails and more from Bar Fight Club contenders

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The Drifter Chicago’s Jill Anderson & Spoon and Stable’s Nathaniel Smith

Bar Fight Club, presented by Fords Gin and Del Maguey (mah-gay), single village mezcal, welcome the return of Bar Fight Club, a competitive evening that celebrates the best of the bar industry highlighting creative cocktails, superb hospitality, a sense of community and the drive for a more inclusive industry.   It is a part of the inaugural forward-thinking Chicago Style cocktail conference (May 7-10).

Bar Fight Club will be held on Monday, May 7, 2018, immediately following the James Beard Foundation Awards, at Fulton Market Kitchen (311 N. Sangamon St.) from 10 p.m. – 2 a.m. (Sold out now!)

More events:

There will be a series of intimate dinners held around Chicago on Wednesday evening, May 9, some still have spaces open to the public.(https://drinkchicagostyle.com/wednesday-may-9/2018/5/9/chicago-style-dinner-party-series)

Also on Wednesday night, May 9 is Wasteland Paradise from 10 p.m. – 2 a.m. at the East Room in Logan Square. The first in a global series, Wasteland Paradise is created by bartenders Kelsey Ramage and Iain Griffiths to focus on a “save-the-environment” attitude…sustainable, anti-waste cocktails and décor.  $5 tickets available online or at the door and $5 cocktail specials all night.



The Drifter - 676-8 N. Orleans St., Chicago


Spoon and Stable - Minneapolis




Juan to Juan

1.5 oz Del Maguey Vida Mezcal

.5 oz Ancho Reyes Chile Liqueur

.5 oz simple syrup 1:1

.75 oz lemon juice

3 dashes Angostura bitters

1 jalapeño, bias cut.

Nick and Norah glass

Combine ingredients in a shaker. Add ice. Shake and strain into nick and nora glass. Garnish with sliced jalapeno.

Supperclub Old Fashioned (Minne-Sconsin style)

2 oz Barrel Aged Fords Gin (This is still delicious without barrel aging)

.25 oz maple syrup

2 dashes Angostura bitters

2 dashes Angostura orange bitters

Orange Slice

4-5 cherries

La Croix

Rocks Glass


Muddled cherry and orange slice in a rocks glass. Add liquid ingredients to glass. Top with ice and stir with bar spoon. Add a splash of La Croix and serve.

John Stamos Ramos

1.5 oz Fords Gin

1 oz Bols Yogurt Liqueur

.5 oz Dumante Pistachio Liqueur

.25 oz ouzo

.25 oz honey

.75 oz lemon juice

1 oz heavy cream

1 Egg white

2 oz soda water

Garnish with honeycomb & crushed pistachios

Collins glass

First put 1 oz of soda water in the bottom of a Collins glass. Then put the egg white in a shaker. Shake the tin to break up the egg white protein (approximately 10 seconds). Add the remaining ingredients to the shaker and 4 medium sized ice cubes. Shake until the ice is gone (no more rattle).  Strain into the Collins glass, leaving about ¼ inch from the top.  Let the drink sit for 3-5 minutes. Rinse the shaker with another ounce of soda water and slowly pour on top of drink, until foams up over the glasses 1/4” to an inch.  Garnish with honeycomb and crushed pistachios.


Del Maguey Chichicapa, yerba buena, spruce tips, honey, lime

1.75 oz Del Maguey Chichicapa

.75 oz Spruce tip honey

.75 oz fresh lime juice

1 fresh spruce tip

5 mint leaves torn

1 lime shell, hollowed

Combine ingredients in shaker tin, add ice and shake hard, strain into ice filled collins glass. Garnish with mint and spruce tips in a hollowed lime shell.

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