Thursday, May 19, 2011

Food & Wine's Essential Cocktail Guide


It came in the mail today.

Food & Wine's awesome and indispensable little cocktail party guide spotlighting the country's top culinary and cocktail kings and queens.

And you know we wouldn't even be gushing about this if it didn't include Chicago's stars of the highest order. In the Party Food section, you'll find a recipe for Chickpea Fritters with Tapenade from Girl & The Goat's Stephanie Izard. Apparently she eats cooked chickpeas straight from the can.

Brad Bolt of Bar DeVille. (Photo: Bar DeVille)

There's also a recipe for Pimento Cheese from Kith & Kin's Andrew Brochu and Asian-inspired wings (East-Meets-West Wings) from Nick Podesta and Jason Freiman of Duchamp.

In the Mixologist All Stars section, Sable's Mike Ryan contributes the Bridal Shower cocktail, in which he roasts rhubarb for the drink's syrup to caramelize the edges of the stalks and to accentuate their subtle, earthy bitterness.

And finally, if you're looking for the pros to make your drink instead, check out the Top 100 American Bars section. Making the cut are Bar DeVille ("Mixologist Brad Bolt serves excellent Sazeracs, swizzles and pisco sours. . ."), Double A ("...offers more than 25 tequila options, and guests can 'interact' with bartenders at a 'mixologist's table'. . ."), The Drawing Room ("...visitors can have their drinks prepared from a custom-made bar cart"), The Violet Hour ("...where guests enjoy concoctions like Baron's Brew: tea-infused gin, lemon juice, neroli-violet syrup and house-made tonic.") and The Whistler ("...Paul McGee makes drinks like the Mamie Taylor: Scotch, ginger liqueur, ginger beer, lime and rosemary.").

The pocket-sized book is available now at bookstores for $14.95.

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