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"\n\nNYC\u2019s Leo Robitschek on the best drink in Chi-town &amp;amp;#x2192; \n\nStop One\n\nThe Aquarian Exposition\n\nMike Ryan | Sable Kitchen &amp;amp; Bar, Chicago\n\n Leo Robitschek:&amp;quot;Mike Ryan has a culinary background as a sous chef at Moto [in Chicago], where he was very much into molecular gastronomy, so I enjoy his approach to cocktails. He also has an amazing dedication to hospitality, which isn\u2019t something you see often from people who\u2019ve worked in kitchens.&amp;quot;\n\nFacebookPinterest\n\n2 oz. Cognac\n\n3/4 oz. lemon juice\n\n 3/4 oz. pineapple syrup\n\n 1/2 oz. Luxardo\n\n 2 dashes absinthe\n\n1 egg white\n\n Shake all ingredients over ice, strain into a chilled coupe glass, and dash a couple drops of absinthe over top. For pineapple syrup, vigorously mix equal parts hot water and sugar. Add in an equal part diced and peeled pineapple chunks. Let macerate 1-2 days and strain through a fine mesh sieve.\n\nMike Ryan: &amp;quot;For me, the Aquarian Exposition is like a beginner\u2019s Campari cocktail\u2014it has Luxardo for the bitterness, cognac, pineapple, and egg whites. Its roots are in a cocktail I was inspired by called the Riviera. When I\u2019m stuck on a name for a cocktail, I\u2019ll do the Wikipedia thing, where I pick a random starting point and keep clicking until I find a name I like. The Aquarian Exposition is another name for Woodstock, the music festival.&amp;quot;\n\n\n\nMIKE RYAN ON LOUISVILLE\u2019S BEST NON-BOURBON DRINK &amp;amp;#x2192; \n\nStop Two\n\nAny Port in the Storm\n\nby Jared Schubert | Meat, Louisville\n\n Mike Ryan:&amp;quot;The first time I went into Meat I asked Jared to make whatever he wanted. Meat had just opened. It\u2019s almost like a New York-style speakeasy, which you don\u2019t see often in Louisville. The drink just kind of tasted like coming home for me. It\u2019s refreshing without being too froufrou.&amp;quot;\n\nFacebookPinterest\n\n1 oz. Sailor Jerry rum\n\n2 oz. Mount Gay Eclipse\n\n3/4 to 1 oz. lime juice\n\n 1 dash demerara syrup\n\nBarritt\u2019s Ginger Beer\n\n1/2 oz. Kopke port (or any tawny port)\n\n Build first four ingredients in a Collins glass. Add ice and top with ginger beer. Float port over top and garnish with a lime. \n\nJared Schubert: &amp;quot;The name comes from an inside joke. When I was learning to make classic cocktails and trying to become a better bartender, I was hanging out with some of the crew at the Violet Hour. Whenever my sexual preference was brought up, I would claim that, in a pinch, I\u2019d take \u2019any port in a storm.\u2019 The phrase stuck.&amp;quot;\n\n\n\nTHE COCKTAIL THAT SAVED SAVANNAH FROM THE CIVIL WAR &amp;amp;#x2192; \n\nStop Three\n\nChatham County Artillery Punch\n\nby Chris Hannah | French 75, New Orleans\n\n Jared Schubert:&amp;quot;Legend has it that when Sherman was burning his way through the South during the Civil War, the residents of Savannah (which is in Chatham County) fed him so much punch he decided to save the city. I think it takes a Southerner to make that punch properly. For me, French 75 with Chris Hannah behind the bar is the best place to get a classic cocktail. It\u2019s like Old Hollywood\u2014you sit down and people want their picture taken with Chris.&amp;quot;\n\nFacebookPinterest\n\n 26 oz. tea\n\n26 oz. Catawba wine\n\n15 oz. Gold rum\n\n10 oz. London dry gin\n\n10 oz. Cognac VS\n\n15 oz. rye whiskey\n\n10 oz. orange juice\n\n10 oz. lemon juice\n\n3 oz. Benedictine champagne brandied cherries\n\n Batch all ingredients into a large container. Shake each serving over ice, strain into a cocktail glass, and top with two ounces of champagne. Garnish with brandied cherries.\n\nChris Hannah: &amp;quot;Savannah has no cocktail scene. Maybe one bar. I don\u2019t judge them for that. On a trip there once, I was walking around and I saw &amp;quot;Chatham County Artillery Punch&amp;quot; on the window of the River House. I was like, &amp;quot;How do they know how to make that? No one knows how to make that.&amp;quot; I went in and asked, and the bartender said, &amp;quot;I make it all the time, and I never sell it. I have to toss it at the end of the week.&amp;quot; He had placemats with the recipe on it so I took one with me. It\u2019s supposed to be a winter drink, but we do &amp;quot;Christmas in July&amp;quot; at French 75, so I make it every summer.&amp;quot;\n\n\n\nCHRIS HANNAH PRAISES THE COCKTAIL THAT PUT PORTLAND ON THE MAP &amp;amp;#x2192; \n\nStop Four\n\nBarrel-Aged Negroni\n\nJeffrey Morgenthaler | Clyde Common, Portland\n\n Chris Hannah:&amp;quot;My very first drink from Jeffrey was at a strip club in Portland\u2014Mary\u2019s. He was making daiquiris or gin and tonics for Portland Cocktail Week. Then I went to see him at the Clyde and I had never tasted a barrel-aged cocktail before. It was pretty cool to have one for the first time from him\u2014the expert. I also just love that first drink he made me was at a strip club.&amp;quot;\n\nFacebookPinterest\n\n128 oz. dry gin (approx. five 750 ml bottles)\n\n 128 oz. sweet vermouth\n\n128 oz. Campari\n\n Stir ingredients together (without ice) and pour into a three-gallon oak barrel. Let rest for five to seven weeks and pour into glass bottles until ready to serve. \n\nJeffrey Morgenthaler: &amp;quot;I got the idea for barrel aging cocktails after I went to 69 Colebrooke Row in London in 2009. A friend told me to ask Tony [Conigliaro] for the aged Manhattan. It was like a secret thing. He had been aging cocktails in glass. It wasn\u2019t that different\u2014it was more about subtlety\u2014but it was a crazy awesome different idea. I started thinking about it and thought, &amp;quot;Oh! I have a little barrel full of Madeira. I\u2019ll throw it in there. And that was how it started.&amp;quot;\n\n\n\nJEFFREY MORGENTHALER STRUGGLES TO RECREATE THE COMPETITION\u2019S COCKTAIL &amp;amp;#x2192; \n\nStop Five\n\nBumble Bee\n\nby Erik Adkins | The Slanted Door, San Francisco\n\n Jeffrey Morgenthaler: &amp;quot;One night, a couple of years ago, I was working at the Clyde and this woman comes in and says she just moved to Portland and her bartender in San Francisco said she had to come to me for cocktails. I asked her who her bartender was and she said, &amp;quot;Erik from The Slanted Door. He always made my favorite drink: the Bumble Bee.&amp;quot; The Bumble Bee is a classic Charles H. Baker drink. I knew I could totally make that! So I make it for her and I\u2019m super-precise and careful. I made the best Bumble Bee I\u2019ve ever made. I give it to her and I watch her reaction and I\u2019m like, &amp;quot;Well?&amp;quot; And she\u2019s like, &amp;quot;Ehhh, it\u2019s pretty good.&amp;quot;\n\nMy ego is thinking, &amp;quot;It\u2019s fuckin\u2019 pretty good? It\u2019s fucking amazing.&amp;quot; So to the woman, I\u2019m like, &amp;quot;Whatever. Welcome to the neighborhood. That\u2019ll be $9.&amp;quot; Later that night, I text Erik because it\u2019s still stuck in my craw. I\u2019m like, &amp;quot;Okay, motherfucker. What\u2019s your fuckin\u2019 recipe?&amp;quot; Of course he gives it to me\u2014he doesn\u2019t really think that he\u2019s as good as he is. He doesn\u2019t know. I see the recipe right off and I\u2019m like &amp;quot;Fuck, of course!&amp;quot; His recipe is slightly different and it\u2019s amazing. \n\nSo a week later, this woman comes back and I say, &amp;quot;Guess what? I talked to Erik and I got his recipe. I\u2019m going to make that drink that you love the exact same way.&amp;quot; Then, I make it even more carefully\u2014with Erik\u2019s specs and all the details\u2014and I know it\u2019s right because he\u2019s not the kind of guy to throw me off the scent. So I make it, and put it in front of her, and ask, &amp;quot;What do you think?&amp;quot; She\u2019s like, &amp;quot;Yeah, it\u2019s good.&amp;quot; And I\u2019m like, &amp;quot;That motherfucker!&amp;quot; \n\nA couple months later, I\u2019m in San Francisco and I go to his bar and I\u2019m like, &amp;quot;Yeah, douchebag, make the Bumble Bee.&amp;quot; And when I take a sip I remember what Jon Santer always says about Erik Adkins: \u2019Erik sprinkles magic pixie dust on all of his drinks. Even if you make the same exact drink, the same exact way, it will never be as good as Erik\u2019s.\u2019\n\nAnd I hate his guts. If you want to go see him, he manages the bar at The Slanted Door. He\u2019s the big, dumb looking bald guy.&amp;quot;\n\nFacebookPinterest\n\n3/4 oz. lime juice\n\n3/4 oz. honey syrup*\n\n 1.5 oz. Appleton\u2019s V/X\n\n1/2 oz. Smith and Cross Jamaican rum\n\n1/2 oz. egg white\n\nangostura bitters\n\norange peel\n\n In a shaker, shake all ingredients without ice. (Dry shake.) Add ice to cocktail shaker and shake. Strain into a cocktail glass. Dash Angostura over the foam. Squeeze an orange peel over the top of the egg white and discard. \n\nErik Adkins: &amp;quot;All the drinks from our first two years were Charles Baker drinks. The best part is, Baker was an alcoholic and wrote all of the recipes on napkins so the recipes are crap. We had to rework them, but they\u2019re all from a specific time and place. The Bumble Bee is actually from the South American volume of the Gentleman\u2019s Companion. I liked that the Bumble Bee was sweet and strong and sour.&amp;quot;\n\n\n\nERIK ADKINS ON NOCAL\u2019S BEST THREE-INGREDIENT DRINK &amp;amp;#x2192; \n\nStop Six\n\nTemescal\n\n by Jon Santer | Prizefighter, Emeryville, CA\n\n Erik Adkins:&amp;quot;If craft cocktails take over everywhere, all bars in the US will be like the Prizefighter. The bartenders are completely unaware about how great everything is. Their attitude is more like, &amp;quot;This is my job, and I\u2019m gonna do great at it. Why wouldn\u2019t I?&amp;quot; Jon hand cuts ice and he\u2019s got Kold-Draft, but it\u2019s still just a bar with a shuffleboard court and a patio. They do all three-ingredient drinks at Prizefighter. This one is real simple\u2014rye whiskey, housemade pineapple gum, and aromatic bitters. The sweetness of the pineapple catches the spiciness of the rye.&amp;quot;\n\nFacebookPinterest\n\n2 oz. rye whiskey\n\n1/4 oz. pineapple gum syrup\n\n2 dashes of aromatic bitters\n\n Stir over ice and then strain into a chilled cocktail glass. \n\nJon Santer: &amp;quot;The Temescal is named after a neighborhood in Oakland where my partners live. It\u2019s most comparable to Williamsburg in New York\u2014it\u2019s the cool neighborhood in Oakland. Like all the neighborhood drinks [the Bronx or the Red Hook], it\u2019s a rye-based cocktail that\u2019s stirred.&amp;quot;\n\n\n\nJOHN SANTER\u2019S FAVORITE OLD FASHIONED &amp;amp;#x2192; \n\nStop Seven\n\nThe Old-Old Fashioned\n\nby Courtney Wilson | Williams &amp;amp; Graham, Denver\n\n Jon Santer:&amp;quot;Courtney Wilson is young, smart, and at the top of her game. Last time I was in Denver she wore four-inch heels when we went to shoot pistols. She\u2019s excellent at shooting pistols. And she\u2019s a red head. The fact that she runs a great bar should be mentioned. It\u2019s like a speakeasy crossed with a neighborhood bar. There\u2019s a secret door, but once you\u2019re inside there are no rules. Her Old-Old Fashioned is classic and simple.&amp;quot;\n\nFacebookPinterest\n\n1 raw sugar cube\n\n2 dashes Angostura\n\n Lemon peel\n\n2 oz. Jim Beam rye\n\n Muddle a sugar cube with the angostura and a lemon peel. Add a large chunk of ice, rye, and stir.\n\nCOURTNEY WILSON: &amp;quot;I like to make the Old-Old Fashioned because it\u2019s really versatile. It works well with mezcal, an aged rum, and always with rye. And it always looks pretty when it\u2019s served over a big rock.&amp;quot;\n\n\n\nYOUR GO-TO SUMMER COCKTAIL FROM SEATTLE &amp;amp;#x2192; \n\nStop Eight\n\nBlue Bark Rickey\n\nby Anu Apte | Rob Roy, Seattle\n\n COURTNEY WILSON:&amp;quot;The Blue Bark Rickey is a play on the Collins and is super different\u2014blueberries, gin, and turmeric syrup\u2014not the usual. Rob Roy is quirky, too. It has a huge vinyl collection and bartenders can bring their own vinyl to play on certain nights.&amp;quot;\n\nFacebookPinterest\n\n1.5 oz. gin\n\n 3/4 oz. lime juice\n\n1/2 oz. turmeric syrup\n\n 1/4 oz. St. Germain\n\n8 blueberries\n\nLime wheel and blueberry for garnish\n\n Muddle eight blueberries. Shake with ingredients. Strain into a Collins glass, add ice, and top with soda. Garnish with a lime wheel wrapped around a blueberry on a toothpick.\n\n For simple syrup, mix together a 1/2 cup hot water with 1/2 cup sugar and 1/2 tbs. turmeric. Agitate to mix. \n\nANU APTE: &amp;quot;I\u2019m a huge fan of rich, herbal, bitter, and earthy things. You get an earthy bitterness from the turmeric and an herbal aspect from the gin, and it\u2019s good in summer because it\u2019s a refreshing, tall drink.&amp;quot;\n\n\n\n[THE BEST PLACE TO GET A DRINK IN A DRY\n\nTOWN &amp;amp;#x2192;\n\n](/food-travel/restaurants-and-bars/201206/bar-crawl-bartenders-favorite-cocktails-in-america?currentPage=10)\n\nStop Nine\n\nThe Medicine Hat\n\nby Richard Noel and Duncan Burrell | Bar-X, Salt Lake City\n\n ANU APTE:&amp;quot;I don\u2019t know how they\u2019re doing it, but at Bar-X they figured out how to make proper cocktails within the Salt Lake City liquor laws. You can only serve an ounce and a half of hard liquor at a time there (ingredients like vermouth and liqueurs are flavorings, so they don\u2019t count). Salt Lake never took the time to research how you could make good classic cocktails until these guys. They\u2019re probably the only place in Utah that has a Kold-Draft machine. The Medicine Hat is a Fernet drink. I know Fernet is not a popular ingredient in Utah, so I like the cocktail because of that, and because it\u2019s simple, shaken, and served up. It\u2019s hard to find dark brown and bitter cocktails in Salt Lake City. I probably drank twenty the night I first had it.&amp;quot;\n\nFacebookPinterest\n\n1.5 oz. Lairds Bonded Applejack\n\n 3/4 oz. lemon juice\n\n1/2 oz. Fernet Branca\n\n1/2 oz. simple syrup\n\n2 dashes of house grenadine\n\n Shake all ingredients over ice and strain into a chilled cocktail glass.\n\nRICHARD NOEL: &amp;quot;Bar-X has been around since 1933 when prohibition ended, so it\u2019s one of the oldest\u2014if not the oldest\u2014bars in the city. It used to be beer only, like a cowboy and men\u2019s bar. Women weren\u2019t allowed in the door until the 1980s. We have to get a little creative because the Utah liquor laws are so different; we special order in a lot of liquors and we\u2019ve all gotten really good at math. The Medicine Hat was created by a bartender named David White. Duncan named it after a city in Canada called Medicine Hat.&amp;quot; \n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/bar-crawl-bartenders-favorite-cocktails-in-america>