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The Southeast Cocktail
Wed, Sep 23, 2009 (7:10 p.m.)
The Southeast Cocktail at Restaurant Charlie is $20.
Photo: Xania Woodman
Daring, in the final days of Bourbon Heritage Month, to dabble in food and spirits pairing, I trust my lunch to John DuPont, who paired a few of his signature bourbon cocktails with Restaurant Charlie’s seafood dishes, something I never would have thought of. More outlandish still—and just as tasty—was my homework from Whisky Attic owner Adam Carmer: dip my steak into Knob Creek bourbon. A revelation!
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FacebookIngredients
1-2 small chunks fresh ginger
1 leaf lemon verbena
0.25 oz. simple syrup
1 oz. fresh lemon juice
0.75 oz. Domaine De Canton
Ginger Liqueur
2 oz. Pappy Van Winkle
23-year-old bourbon
Method: Muddle ginger, lemon verbena and syrup. Add lemon juice, ginger liqueur, bourbon and ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon spiral.
Chef Charlie Trotter is famous in Chicago for his innovative gourmet culinary creations and unique dining experiences. If you can afford it, you won't be disappointed by selections such as the poached Maine lobster, yakitori grilled octopus, organic lamb rack and sake steamed abalone. There is also a walk-through wine cellar, a team of trained sommeliers and a suspended table loft where you can sample a spontaneous degustation menu as you watch the chefs work their magic in the kitchen below.
Awards: One Michelin Star 2009
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