kathrynyu

nicolinaart:

After about an hour in the tower we reopened the manhole and instructed everyone to filter back down. Some guy from the bike path spotted our crowd descending the stairs and ran to the emergency phone mid-bridge to call the Police on us. Pulses racing, we made it down the ramp and onto Delancey street just as the police zoomed onto the bridge, lights flashing.

 ……And no one got arrested.

whistlerchicago:

via the Chicago Reader’s Bar Issue:

Three and a half years ago two New Orleans bartenders, Maksym Pazuniak and Kirk Estopinal (formerly of the Violet Hour), published a slim volume and accompanying blog titled Rogue Cocktails, for which they asked their colleagues—many of them working in Chicago—to contribute “unusual and exciting recipes that hopefully broke at least some of the rules of cocktail construction.” Later retitled Beta Cocktails (due to the objections of Oregon’s Rogue Brewery), it featured audacious potables such as the Angostura Sour, featuring a full ounce and a half of bitters, and the Lavender Cadaver, an eggy flip with peaty Islay Scotch and watermelon. These were drinks that upended the sense of complacency that the authors felt was threatening the increasingly mainstream business of craft cocktailing. In that spirit I asked some of my favorite bartenders to offer up some of their more recent challenging, unusual, and delicious creations. —Mike Sula

OLD SALT No. 2

Eric Henry, The Whistler

The Old Salt is a fine rye whiskey drink on the Whistler’s regular menu, but its off-the-books forefather is splendiferous, made from the moonless union of Lemon Hart 151 Overproof Demerara and Smith & Cross Jamaican rums, along with burnt sugar syrup and a salt-and-granulated-honey tincture that makes it taste like a smooth, slow-melting salted caramel. Stirred rum drinks don’t sell well on paper, so you have to know to ask for it.

Mmmmmm… ask for it.

—Billy

Noted.