After midnight, when the fancy bars have sucked your wallet dry, the classic Chicago corner dive is always there for you. Advertisements
HORCHATA If your jaw is wired shut, Nuevo Léon’s horchata, the popular milky rice drink sweetened with sugar and dusted with cinnamon, is the perfect straw-friendly fix. 1515 W. 18th St.; 312-421-1517 $1.75 AGUA FRESCA Typically, agua fresca, a mix of water and fruit available at almost every taquería, tastes like diluted Kool-Aid. The one at La Lagartija Taquería is a juicy elixir rife with sweet watermelon cubes and plump strawberry hunks. 132 S. Ashland Ave.; 312-733-7772 $2.25 MARGARITA A good margarita starts with 100 percent blue agave tequila and real lime juice. By that standard, the margarita at Salud Tequila Lounge, made with peppery pear-noted Herradura Silver, agave syrup, and fresh-squeezed lime is great. 1471 N. Milwaukee Ave.; 773-235-5577 $8 CHAMPURRADO Mexican hot chocolate often means thin reconstituted powder mix. Rick Bayless’s sandwich emporium, Xoco, serves a thick brew of champurrado (bean-to-cup chocolate) made with fresh-roasted ground cacao beans that display bright acidity and nuanced coffeelike flavors. 449 N. Clark St.; 312-334-3688 $2.50 to $4.25 MICHELADA Start with beer and mix in any number of items, such as salt, hot sauce, or honey, and you’ve got yourself a hot cocktail. Maiz’s tart rum, lime, and Mexican beer mix, a.k.a.…
If Jose Cuervo is the patron saint of bad judgment and horrid hangovers, then Ron Cooper, purveyor of Del Maguey Mezcal, is the angel of discretion and good taste. Though sometimes his is a case of “Do as say, not as I do.” On the morning I interview Cooper, he chain-smokes and squints in the morning light falling over Oak Street near the Newberry Library, his eyes rimmed by puffy bags. As a spirits professional, Cooper has no shortage of drinking buddies, and a few of them kept him out late after a tasting at Binny’s South Loop the night before.
From the increase in mortgage loan defaults to the roller coaster of a stock market, all the grim economic news might make you want to hit the bottle.
Peter Vestinos is Iron Chef Liquor. In October, Vestinos, head barkeep at Sepia (123 North Jefferson), beat out a host of local luminaries, including Adam Seger of Nacional 27, in an Iron Bar Chef competition.
Rum (a.k.a. Nelson’s blood, kill-devil, demon water) is no longer the exclusive domain of ruthless pirates, drunken sailors and Caribbean magnates.
I generally don’t like to eat anything that came out the ass of a Civet.
Don’t call it a comeback. Cocktail bitters have been here for years.
Wretched excess is barely enough, so goes the personal motto of Toby Maloney, “chief intoxologist” and owner of Wicker Park cocktail lounge the Violet Hour. Serving eight kinds of ice (from hand-cracked versions to 5œ-inch shards), seven home-brewed cocktail bitters with an eighth winter version on the way, fresh-squeezed juices and house-made limoncello, Maloney puts his cocktail shaker where his mouth is.
They say defeat is an orphan and victory has a hundred fathers. Likewise, the origin of many classic cocktails or iconic dishes is usually mired in pitched battles between generations of families, restaurateurs, and shady credit claimers.