Absinthe Ice Cream & More

I've been traveling a lot lately, and somehow my blogging has gone by the wayside again. I even missed the last Mixology Monday, which was a good one and I had lots of ideas for it.
In the spirit of getting back into it, I bring you some highlights from my recent road trip. I traversed the middle of Illinois, and a good chunk of Indiana. I know you're jealous!

Most interesting Food: Absinthe Ice Cream
My friends at Radio Maria in Champaign, Illinois worked up a series of small plates that paired with pre-Prohibition cocktails for an event we planned together. And they surprised me with absinthe ice cream for dessert, made with our Sirène. It was fantastic, really kind of like eating your absinthe instead of drinking it. Sweet, but not overly so, creamy and oh so complex. If you find yourself in Champaign, stop by and ask if they still have any, or if they've made more - it was a big hit. In any event, their chef Matt is a genius and I highly recommend the food there.

Best Food & Cocktail Pairing: Ginger Gimlet & Scallop Ceviche
I helped organize four cocktail and food pairing dinners in the last month or so. The award for best pairing goes to Seven Saints in Champaign (sorry, no website), where we paired a Ginger Gimlet (gin, fresh lime, ginger syrup) with a Scallop Ceviche (ginger-cilantro oil, green onion and tomato). It was the most popular of the evening by far among the guests, and stands out in my memory as one of the best I've ever had.

Most Interesting Drink: (ri)1 Whiskey
I only give this award to ri because it was the only thing I drank that I had never had before. I've tasted so many things anymore, it's very hard to find something new that I actually want to try. Thanks to Dennis Cheng at the Irish Lion in Bloomington, Indiana (another great restaurant) for sharing a taste of his new bottle of ri with me. It had a wonderful nose (and a great package), but was a bit lighter on the palate than I expected (especially for a rye). Not sure I'd pay $50+ for it, but it was definitely sippable. Interesting to note that there doesn't appear to be an age statement on the bottle.


Now that I'm back in Chicago, I'll soon be out and about looking for cocktail adventures. Stay tuned!

Update on Drinks over Dearborn

Recently I wrote about the challenges that Kyle McHugh encountered in trying to open his boutique spirits, wine and beer shop in the great city of Chicago.

Great news! After much rangling, and many meetings, Kyle has gotten his city license, and Drinks Over Dearborn is opening today!

Cheers to that, and please visit Kyle if you're in Chicago - they're at 650 N. Dearborn, 2nd Floor!

MxMo XXXII: Guilty Pleasures (aka Mmmmmm Chocolate)

Geez, I can't believe so much time has past since my last post. I have got to stop letting this happen. Unfortunately, this time of the year is really busy in the distillery business - did you know that around 50% of the spirits sold in the US are sold between Halloween and New Years?

At any rate, enough excuses, and onto Mixology Monday! This month's host, Stevi Deter over at Two at the Most, has selected the topic of Guilty Pleasures. As Stevi puts it, this should be one of "[t]hose things you love, but hate to admit that you love."

So here's mine (cringing a little at admitting it) - the Chocolate Martini. I love a good dessert, and sometimes I like my dessert in liquid form. I know, I know, it's not a martini, and I know, I know, it's terrible for you. Some of my friends might even say it's an abomination in a glass. But a well-made one is incredibly tasty.

Favorite Recipes
One of my mixologist friends here in Chicago, Rashed Islam at Viet Bistro, makes one of the best ones I've ever had. Of course I haven't gotten him to give me his recipe ... perhaps I'll have to send in a spy. In the meantime, here are two of my favorites recipes.

Ultimate Chocolate Martini
2 parts North Shore Tahitian Vanilla Vodka (you knew I'd use that)
2 parts Godiva White Chocolate liqueur
1 part Godiva Chocolate liqueur
3 parts Baileys

Shake ingredients with ice, strain into cocktail glass. Garnish with chocolate shavings. This one came to me courtesy of a member of the North Shore Distiller's Club, Suzanne.

White Mocha Martini
1 oz North Shore Tahitian Vanilla Vodka
1 oz Godiva White Chocolate Liqueur
1 oz Coffee Liqueur (e.g., Kahlua)
½-1 oz Cream or Half & Half

Rim cocktail glass in a mixture of finely ground espresso, fine sugar and cinnamon. Shake ingredients together over ice, strain into glass.

Cheers!