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!)
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
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
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.