The Mixology Bug: Chicago’s Top 10 Drinks

Written and Photographed by Eileen Zara

I’d like to take a breather from the hustle and bustle of Mercedes-Benz Fashion Week to fill in those of you back home in Chicago of the best drinks to get in our lovely city. It’s the end of the week, which gives you ample time to plan out weekend drink dates or upcoming happy hour meetings as in vogue as these past few days have been for the Project-Captured team!


If you ever find yourself refusing to order your once “regular” drink of rum & coke, opting for specialty drinks with an array of ingredients from pineapple to saffron… you’ve caught the mixology bug. See, the art of mixing alcohol to create the perfect cocktail has a rich history, and the essence of that cocktail you order today, tomorrow or a year from now has and will have a base spirit, a modifier, and a flavor profile. However, in recent years, as consumers become more knowledgeable, expectations also run higher. Drinking has morphed into an elaborate adventure and simplicity simply does not cut it anymore.

Peter Gugni, General Manager & Master Mixologist at The Bedford, says “we’re a gin & tonic [type] bar maybe two days out of the week and that’s it” — a trend that seems to be true across the board at all the top bars in Chicago. More and more drinkers are beginning to understand the idea of drinking to utter inebriation has its place and time; they are looking for fulfillment in both flavor and experience. And although personal taste and showmanship are heavily involved when interacting with your regular bartender, mixology edges drinkers out of their comfort zone, taking them through a continuous journey to explore new tastes like they would during a savory opting-to-order-goat-instead-of-beef type of meal.

Gugni’s accolades include Reserve, Le Passage, and Cantina (San Francisco), just to name a few. Having resided outside of Chicago for a few years, the differences in how we order drinks compared to our other big city counterparts are easily detected by someone like himself. Chicagoans are known to explore and “have very educated taste palettes”, Gugni notes, so it’s no surprise Chicago is one of the major cities caught in mixology’s big boom.

As fine dining suggests a luxe sophistication, so does mixology. Chicago is truly a modern audience for fine drinks, embracing the trend. The best part is, you can come across it at a multitude of bars, from lounges to gastropubs all around the city. You may even have that token list of places you’ve been wanting to go to but never get around to trying…maybe because that very list could quite possibly become a bar crawl long enough to last 5 years. No worries! Project-Captured has hunted down Chicago’s best — all in time for the last few days of the summer wind down. The mixology trend is highly contagious, leaving you happy and a bit more cultured, instead of miserable with the flu.

So put down your cranberry-vodka and grab one of following!

Radiant & Refreshing Picks

With summer winding down, we’re holding onto the fleeting warmth as our taste buds crave for something a little cool and a little light.

The “Cucumber Cooler” at The Bedford
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The Drink: Hendrick’s Gin or Reyka vodka, aperol, lime, simple syrup, muddled cucumber
The Lowdown: Cucumber based cocktails are the perfect pick-me-ups. Peter Gugni’s version, however, is perfectly balanced. Think leisurely summer afternoons, sun, and a fresh breeze. No one flavor outdoes the other, but it’s not one-noted either.

This is what I’m loving in Gugni’s creations. He takes a minimalistic approach to his craft without the lack of flavor dimensions. The drink menu itself is short and sweet. It’s classic with a twist, a sparkler just like The Bedford’s architectural space. At the end of the day he wants this to be your neighborhood bar and kitchen, and it is.

The 1920s bank transformed bar and kitchen is anything but average. “The Vault” has become one of the most sought out seats to grab a drink in Chicago. If you have been living under a rock and don’t know what this vault is, here’s the Sparks-Note version: 1) The Bedford’s dining and bar space used to be an MB Financial Bank 2) Several of the bank elements are integrated into The Bedford’s design, including old safe deposit boxes and an enormous bank vault, complete with the original door 3) You and your friends can drink inside this very swanky Vault 4) It’s spacious, accommodating up to 45 people 5) It’s creativity end-to-end.

In addition to Chicagoans having educated palettes to begin with, we have a never-ending want to learn more about the food we eat. The Bedford’s “Oysters & Bubbles” night takes this on every Tuesday. Meant for us to gain more appreciation (and enjoy) what wonderful old-fashioned, lemon & mignonette flavored oysters are, this special features 1/2 off on an order of oysters (carefully selected daily) and 1/2 off a glass or bottle of sparkling wine. It’s a fantastic way to learn how to pair your seafood and bubblies!

The Bedford also offers a Farm Fresh Pre-Fixe for $25 on Wednesdays. Chef Steuer heads out to the local farms and farmer’s markets in the morning, then creates a special three-course meal with his market finds that night! All local, all fresh. Make sure to follow their Twitter and like The Bedford on Facebook so you know what the Wednesday night menu will be! They also recently took on a brunch menu, which Pete has created a new cocktail for — with a bacon garnish. Hellooo, pork! (Pork just goes hand-in-hand with Chicago, doesn’t it?)

Another insider tip: Order the Mussels and the Bone-in Gunthrop Farms Pork Chop.

The “Blueberry” at The Aviary
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The Drink: Dried hibiscus, freeze-dried pomegranate, thyme flowers, grapefruit and lemon zest, fresh strawberries and blueberries, Bulleit Rye whiskey, Carpano Antica vermouth, Angostura orange bitters and white verjus
The Lowdown: Grant Achatz has done it again. It seems like only days ago we were wondering “What’s Next?” for the famed culinary superstar, and then Next swarmed onto the scene. For the last few months the buzz has run heavy on this incredible bar, adjacent to Next’s space. Fair warning — if you think just because The Aviary is a bar you won’t have to deal with reservation chaos or the inability to score a seat like you would at Alinea or Next… think again! Walk-ins are welcome given there’s available seating and there’s limited space each night for reservations by e-mail at reservations@theaviary.com. Each day at 3PM they post reservation times, you send an e-mail with contact information, which time slot you want, and the number of people in your party. People are selected at random and confirmations are sent out by 3:30PM. It’s a cycle, but remember, they start from a fresh new reservation slate every day, deleting e-mails every night.

Achatz’s molecular approach to food extends into his drink specialties. The science he’s used to grace Alinea and Next makes The Aviary special on many levels. Pushing the mixology envelope in taste, The “Blueberry” is a sublime example of it, more than a work of art visually. You don’t get just a cup. You don’t get just a straw. You don’t get just a lime wedge. You get a gigantic Martin Kastner-designed pitcher, filled to the very top — this thing’s 2 times the size of my head, if not, more! How the flavor evolves as you drink is by far what makes drinking the “Blueberry” fascinating. Think of when you leave a teabag in water. Some teas require a short brewing time, others are longer, but whatever the case, the tea when you first sip it is much different from the last. There is no requirement for how long to let your “Blueberry” sit, but the general rule is the longer you let it sit, the sweeter it gets. It’s fun, it’s pretty, it’s expensive, it’s nothing like you’ve seen or tasted before. But if you’re ready to kick into autumn full gear with a drink less floral, The Aviary just released a new cocktail called “Cider” (cinnamon, white verjus, and apple brandy).
“Blueberry” Photo Credit: The Huffington Post

The “Nobile Stone” at Old Town Social
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The Drink: Disaronno Original, Chambord, Old Rip Van Winkle Handmade Bourbon, Ace Hard Pear Cider, Rosemary
The Lowdown: Old Town Social is not just a sports bar. Sure, they have huge booths each with its own individual TV so you and your friends can watch the Bears’ game while the basketball lovers the next table over have ESPN going with the NBA updates, hopeful for a 2011-2012 season. OTS is so much more, and the “Noble Stone” is the perfect example of how savory elements make it to a mixologists platform. Outsiders may think “Rosemary? In a drink?” But to culinary daredevils like us, it’s just another element to explore. You would assume the “Nobile Stone” dances with being a Project-Captured “Dark & Dangerous Pick” based on the ingredient list, but the Apple thoroughly lightens up the flavor.

Their menu goes with the flow of the seasons as they aim to gather local produce and ingredients. Right now try their seasonal specialties while they’re still offered: “Grilled Summer Corn” (a beautiful take on elotes) and their “Sundaly Tea” (three words: sweet tea vodka). An off-menu favorite are their steak frites. Instead of being prepared with a few cut up pieces of steak or a small 4oz. to go alongside the frites, at Old Town Social it’s a nice slab of meat buried underneath the crispy cuts of potato to soak up all the juicy goodness.

However, what I think is one of the coolest things I’ve discovered this past summer at OTS is their “Stagiaire Records” party every Tuesday night, where your favorite chefs from around town guest DJ from 10PM to 2AM. Yes, you read the right, chefs. Name drops here have included the participation of Chris Pandel (The Bristol) and John Anderes (Telegraph), just to name a few. Chef-owner Jared Van Camp kicked this off earlier in the summer, and I love the idea of not only hearing this where food meets music event, but discovering which of my favorite chefs are audiophiles, too! Before I share the best part, only CBS superstar Barney Stinson (Neil Patrick Harris) on How I Met Your Mother can convey the idea I’m going for: “here’s the mini-cherry on top of the regular cherry on top of the sundae of awesomeness that is my life”… it’s also 50% off the menu on these Tuesday Industry nights. E-v-e-r-y-t-h-i-n-g. Including drinks!

The “Blushing Geisha” at Sunda
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The Drink: Tres Generations Blanco, Pama, Domain de Canton, Guava juice, topped with Calamansi Soda
The Lowdown: Citrus fruits have the power to cut and infuse flavor simultaneously. Guava, which transforms into a bit of heavier state in drink form, lightens with the Calamansi soda. I’m sure Sunda could have taken the easy route and used fresh lemon, but I’m glad they didn’t. For those of you unfamiliar with Calamansi (more popularly known as Calamondin), its flavor profile is similar to that of a lemon, with sweeter notes (like a cross between a lemon and a mandarin orange). The fruit used as a soda element makes me feel like a little kid whenever I drink this. Suggestion: If your tongue favors the acid before the sweet, ask for a tad more of the Calamansi soda.

The overall drink menu at Sunda is intense — from premium sakes, Asian beers, Champagnes, sparkling wines, white and red wines, and a cocktail list that changes with the seasons. But don’t forget to eat! Sunda has a very diverse menu, spanning modern takes on Eastern Asian and Southeast Asian regional cuisine. The Loompya (crispy pork and shrimp shanghai style egg rolls, boston lettuce) is unbelievably tasty. It comes with two different dipping sauces that are a great mesh between the traditional and Westernized preparation. One resembles the sweetness we’ve come to expect from sweet & sour sauce, the other on the more acidic end, is their version of the traditional Filipino dipping sauce of vinegar, garlic, and black pepper. The Indo Corn Fritters also make excellent snacks. Sunda is popping even on the weekdays, especially known to be one of the hottest celebrity hangouts, so make sure to grab a reservation!

The “GT at the Beach” at GT Fish & Oyster
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The Drink: Tequila Blanco, Del Maguey Chichicapa Mezcal, Mango Puree, Lime, Topped with Red Chili Flakes
The Lowdown: A little tequila and a little spice can’t hurt. This isn’t your ordinary mango drink. When you first think of mango, you think sweet, right? “GT at the Beach” has a lot more balance in flavor, and the red chili flakes give the drink a little unexpected punch of heat. The heat also makes for slower sipping, which leaves time to sit and think of how the sweet and spicy elements are really coming together. GT has also decided to create a follow-up version of the cocktail called “GT in the Orchard” with a cider and specially picked bourbon, which may appeal better to you dark spirit folks.

GT Fish & Oyster is a small plates place — think Tapas — so try a little bit of everything. The Foie Gras & Shrimp Terrine on Toasted Brioche is what’s up. Somebody understands my love for acid here because the pickled onions are the perfect sour! The Lobster Roll is jam-packed with chunks of lobster. You’d think I wouldn’t have to say this but you’d be surprised at how many restaurants I’ve gone to when ordering a lobster roll turns into a fishing around thinking, “it’s a lobster roll, where’s the lobster?!” fest. It’s fresh, and a lot lighter and refreshing in taste, considering it’s not swimming in mayonnaise or celery.

Dark & Dangerous Picks

It’s plain and simple: Chicago is a dark spirit city. Where other cities may hold onto them for more historical reasons, Chicago, on the other hand, prefers them. So here’s a quick breakdown of the best twists of a few heavy favorites.

The “Jackknife Judy” at The Bedford
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The Drink: Templeton Rye Whiskey, Rishi Vanilla Black Tea Reduction, Cynar, Muscat Dessert Wine, Orange Bitters
The Lowdown: Pete Gugni named every drink on this menu. And talk about keeping it local — named after a song by The Sleepers, this drink goes into the kind of depths the song does. To the simple palette this may seem like a bootleg “Manhattan”, but please, do not be fooled! Take another sip and really think about it. Cynar, an Italian bitter liqueur made from several plants and herbs (predominantly of artichoke), provides a bittersweet platform to the Muscat’s floral-grape medium and the Templeton’s spice kick. All these elements infuse life into the vanilla.

The “Hills Like Red Elephants” at The Drawing Room
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The Drink: Nolet’s, Grand Marnier, Tio Pepe Fino, Strawberry Syrup
The Lowdown: “They’ve painted something on it,” she said. “What does it say?” It’s a delicious drink, from The Drawing Room. It’s no Ernest Hemingway dialogue, but the fulfillment generated in the story is the same story with “Hills Like Red Elephants”. The difference in The Drawing Room experience is that you will feel more than “fine” — the bar is an overall alluring culinary backdrop for cocktails. In this drink in particular, the feeling of peace and sweetness rolls into one experience. It feels homey, yet classy. The hint of strawberry is the painting of a perfect marriage with the Grand Marnier… makes me think strawberry compote in a strawberry shortcake.

The “Swingin’ on the Lawn” at The Violet Hour
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The Drink: Santiago Queirolo Pisco Acholado, Lemon, Rothman & Winter Cherry Liqueur, Egg White, Cherry Bitters
The Lowdown: A beautiful, inventive brandy-based cocktail. The cherry bitters compliment the every drink dimension, without being too obvious by simply creating brandied cherries. The Violet Hour is truly for the cocktail curious, who have an intrigue the size of this city itself. It isn’t any more clearer than as posted in The Violet Hour’s “House Rules”. This is a “No Cosmopolitans”, “No Grey Goose”, “No O-bombs. No Jager-bombs. No bombs of any kind.” type of place. Some would say this is a little elitist, but it does weed out those who would come here strictly looking for these usual bar staples.

“Gods & Fighting Men” at Lady Gregory’s
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The Drink: Michael Collins Irish Whiskey, Solerno Blood Orange Liqueur, Hum Spiced Spirit, Punte Mes Sweet Vermouth, Fresh Orange
The Lowdown: Only fitting for this Irish upscale Irish bar Andersonville. Lady Gregory’s opened later this year, showing us that recovering from a massive fire is just another fork in the road. For a bar completely stocked in whiskeys (count 300 of them — 40 being Irish whiskeys alone, and housing every style of Jameson ever produced), I wasn’t counting on fine cocktails or blended drinks, but boy, was I wrong! “Gods & Fighting Men” is a balance of bittersweet, not to mention it’s made with Hum, a spirit proudly made right here in Chicago.

Lillie’s Pride at Blackbird
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The Drink: Four Roses Single Barrel, Mathilde Raspberry, Berry Cherry, Serrano Jam, Creole Bitters
The Lowdown: Let there be rock… and let there never be an end to Lynn House’s creativity. If higher rye bourbons are your thing, “Lillie’s Pride” will get you going. Included in a new line of cocktails that hit the Blackbird drink menu in August, “Lillie’s Pride” packs the flavor without masking the bourbon’s integrity. I absolutely hate when non-blended whiskeys get butchered. Note to all other mixologists, bartenders, and what have you: get ambitious, but not too ambitious. Blackbird got it right here. “Lillie’s Pride” is an earthy cocktail that commands attention, yet mellows you out. A long, rich finish ends with a smooth mix of vanilla and caramel notes from the Single Barrel matched with the delicate berry flavors. It’s phenomenal, to say the least.