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

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.

www.drinkchicagostyle.com

 

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

http://www.thedrifterchicago.com

Spoon and Stable - Minneapolis

https://www.spoonandstable.com

 

Recipes:

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

Ice

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.

Mojito

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.