Booze Muse

The new cocktail menu at Sepia, curated by Joshua Pearson & Peter Vestinos Read the rest of this entry »

The Product: Cointreau Noir

The Premise: A “society marriage:” Cointreau blended with Remy Martin cognac

The Tasters and their Qualifications: Erica, Debbie, Brent, Brian and Jan, the self-anointed “drinking lightweight who never gives up.” Total years of legal drinking experience: 101

The Packaging: A bright copper metallic bottle announces the product with stylish elegance. Read the rest of this entry »

Be green this year while you’re being blue. The Whiskey Blue restaurant and bar chain is taking the 2007 Environmental Pledge to make Chicago the greenest city this Earth Month by asking their patrons to partake in a courageous eco-conscious feat: the consumption of a refreshing alcoholic libation. Whiskey Blue, Whiskey Sky and Mexx Kitchen at the Whiskey will plant a tree—er, actually non-profit environmental advocacy group Live It Green will—with every purchase of their “TreeTini” cocktail, a martini made with vodka, Cointreau and a twist of basil. “It’s a very cool, easy way to kind of do something in an eco-friendly way to help the environment, and the effect is really remarkable,” says Whiskey Blue bar manager Grant Gedemer. The swanky W Hotel bars Whiskey Blue and Whiskey Sky and the newly revamped Latin food-inspired Mexx Kitchen at the Sutton Place Hotel will be offering this “green” cocktail throughout April. Gedemer, a longtime recycler, is very excited. “It’s very difficult for a bar manager to find ways to help the environment,” he says. “It’s the first time I’ve been able to combine what I do for a living with one of my passions.”

Be green this year while you’re being blue. The Whiskey Blue trio of bar lounges is taking the 2007 Environmental Pledge to make Chicago the greenest city this Earth Month by asking their patrons to partake in a courageous eco-conscious feat: the consumption of a refreshing alcoholic libation. Whiskey Blue, Whiskey Sky and Mexx Kitchen at the Whiskey will plant a tree—er, actually environmental advocacy group Live It Green will—with every purchase of their “TreeTini” cocktail, a martini made with vodka, Cointreau and a twist of basil. “It’s a very cool, easy way to kind of do something in an eco-friendly way to help the environment, and the effect is really remarkable,” says Whiskey Blue bar manager Grant Gedemer. The swanky W Hotel bars Whiskey Blue and Whiskey Sky and the newly revamped Latin food-inspired Mexx Kitchen at the Sutton Place Hotel will be offering this “green” cocktail throughout April. Gedemer, a longtime recycler, is very excited. “It’s very difficult for a bar manager to find ways to help the environment,” he says. “It’s the first time I’ve been able to combine what I do for a living with one of my passions.”