From the Nighclub & Bar
Autumn’s moving in fast, though bar menus are hanging onto the last images of summer drinking. Seasonality and drinking, in fact, rarely go by the actual calendar, more these days by the harvest. So while we still see plenty of summery drinks, soon there will be more apples, ciders, even roasted squash and pumpkin, making their appearances on menus.
Meanwhile, there are hints of a brown spirits autumn. New York just got a new whiskey temple,The Flatiron Room, boasting 500 or more of them. And following his recent return to Chicago’s Henri as spirits director/mixologist, Clint Rogers has initiated a Spirited Dinner Series employing the skills of other Chicago barfolk.
Co-hosted by Wirtz Beverage Illinois’s beverage development manager Eric Hay, and Thomas Mooneyham, who oversees the bar program at The Gage, each dinner is dedicated to one genre of spirit, and for each, bar teams must craft five cocktails featuring the chosen spirit around which the Henri kitchen will build their menu. Whiskey’s first, followed by rum, Cognac and gin in the coming months.
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