Old-Fashioned Book Club at The Whistler
Is there a better drink than the old fashioned? The Whistler’s regular book club turns its attention to cocktail writer Robert O. Simonson’s The Old-Fashioned and will be making recipes from the book. Expect both classic and modern variations on the drink, plus bartenders from Analogue, Slippery Slope, Lone Wolf and others will be spinning. But don’t just drink old fashioneds—we recently tore through the book in a single night, and it’s a fun, whiskey-soaked read.
Book Club is tonight from 6pm-2am.
Two big happenings this week in the Whistler world—
Each month, The Whistler bartenders select a cocktail book and serve up their favorite drinks from within it. On Wednesday, They will feature old-school and modern cocktails from The New York Times writer Robert Simonson’s new book, The Old-Fashioned. Bonus: Throughout the night, some of our favorite drink-makers from around the city will be spinning records: 7-9pm Joe Darling (Slippery Slope, Scofflaw), 9-11pm Austin Skiles (Barrelhouse Flat, Lone Wolf), and 11pm-12am Robby Haynes (Analogue, Violet Hour).
We debut our Pop-Up Cocktail Bar at Logan Square’s premiere street fest, the Milwaukee Avenue Arts Festival. We’ll be serving some classic cocktails in “swizzle” form for optimal enjoyment under the sun. Look for our pop-up bars at the North and South stages. Full music lineup here.
Verdita crawl, anyone?
via Time Out Chicago:
A popular drink this summer looks more like wheatgrass shot than a partner for tequila. If you’ve been to the Whistler in the past two years, you may have seen the verdita, a sweet-spicy, bright green shot of cilantro, mint, pineapple, lime, jalapeño and habanero peppers, which is served alongside a shot of tequila or used in the Shrinebuilder, the bar’s best-known cocktail. Last year, Parson’s Chicken & Fish added a verdita to its menu, and this year, Scofflaw and Drumbar followed suit, using variations on the verdita in summer cocktails…
Starting around 2009, the Whistler would regularly whip up batches of verditas for bands who played at the venue, but it wasn’t added to the menu until February 2012. Now, it’s available with a shot of Tequila Cabeza or as part of the Shrinebuilder, a play on a chartreuse swizzle, with green chartreuse, falernum, lime and verdita. Since the verdita is labor-intensive—the ingredients are blended, then double-strained—it’s not always on the menu at the Whistler, but it’s available more frequently in the summer.
Stop by for a Verdita. Or if you want to make your own a Shrinebuilder at home, here how.