The original cocktail of Logan Square
This drink is not mine. A good friend and one of the owners of the Whistler, Billy Helmkamp, came up with this smooth sipping winner about ten years ago. I mentioned him last week on the blog when I was talking about bars that keep their sidewalks clean. Billy has been at it for a long time in the Windy City. If you get . . .
Good service starts at the curb
The way the sidewalk in front of your establishment looks says a ton about how you do business inside.
It isn't easy to keep the sidewalk clean. The sidewalks here in Chicago are a doozy. On these gritty paths I have seen mattresses, diapers, red panties, chicken bones, and enough broken glass to encapsulate a high . . .
Using the bartender to push off-premise sales
I often get asked by new clients: "Luke, how do I get people to try/buy/like my product?"
The beverage world is a jungle. There are so many products new and old that are competing for space in the consumer's glass. My biggest tip for this question stems from how people order drinks these days.
How . . .
And why Standard Cocktails are for Rubes
Over the last week I spent my time between Amsterdam and Paris. Both cities are lovely. Amsterdam has it's canals, bikes, and window shopping for anything you can imagine, while Paris has this perfect mixture of leisure and franticness. While eating and drinking through these two great cities I found myself more than one night . . .
and don't forget the Gin Buck
With Baseball season right around the corner pull out a collins glass and let's run through the best day game companion save for light beer and sunflower seeds. This long drink at its simplest is gin with sparkling lemonade. Of course, the Old Tom Collins should be made with Old Tom gin but I assure you that a standard London . . .
Pretty freaking awesome
About two years ago I got a Twitter mention from a stranger:
@LukeAndrews I would love to chat with you about a line of bar mixers my company is launching that we are interested in featuring you on
I had recently quit my job as the beverage director of a hip cocktail bar in Chicago. I also said "I . . .
Two for One Margs!
I have gone back and forth for years and years on the Margarita recipe I stand by. There are great ones out there all across the sweetness spectrum. Some call for lemon and lime. Some just call for one or the other. There are even some modern ones calling for Yellow Chartreuse. The thing with Margaritas is I am never . . .