Tickets include a flight of 4 wines paired with Thanksgiving focused bites by Dutch's chef Patrick Hague. The wines featured in the flight, in addition to others, will be available for purchase to take home with you. Limited Availability so grab right now!
Attention Chicago restaurant community... I'm excited and humbled to announce that I've been nominated for a Jean Banchet award as best Sommelier in Chicago. Please take a moment and request a ballot and vote for me! Polling is open until December 11 so vote now!
Awards and winners will be announced on January 14, 2018.
I finally got around to digging up some of my old mixtapes many of which from the "seasonal tunes" series. While I still dream of making new ones I haven't quite found the time to dive back in. Check out my Mixcloud page to hear some of my favorite mixtapes from the past!
I love Adi Badenhorst's wines so I was very excited to try his chenin blanc based vermouth. It was developed it through the help of a dutch mixologist and historical "Caperitif" recipes. It's made using a lot of different herbs and botanicals but in the spirit of terroir they are utilizing many of which that grow specifically in the Cape of South Africa.
In the same spirit I kept rolling with the dutch theme and explored other ingredients such as Batavia Arrack and Genever. "The Triple Dutch" is a stirred style cocktail that doesn't put the focus on the main spirit but dials the Genever back to allow for a lot of complexity of the bitter botanicals. I'm very happy with the way this drink came out, but mostly how the grapefruit zest garnish completely transforms and finishes the drink.
- 1 oz badenhorst capertif
- .75 oz peket houyeu genever
- .5 oz batavia-arrack
- .25 oz luxardo maraschino
- 2 dash orange bitters
- 1 dash angostura bitters
- garnish: grapefruit peel