Chicago Classic Bartending

Few cities in the world can boast the diversity that Chicago is blessed with. As the home of the speakeasy, I felt it is only appropriate that the classic style be represented by them. In the following, you will find some striking similarities with 732 Social, Louisville's bastion of classic technique. I truly enjoy this style- more for what's placed in the glass, than what leads up to it. You will find some similarities to the Japanese style, especially in the dedication to detail with regards to ice and general technique. Just minus the formality.

If you haven't tried the results of this labor, I highly recommend you do so. And the egg-whites? VERY important. It's just not the same drink without them. You can, actually, purchase dehydrated egg-white online, if you are that concerned about salmonella (but I wouldn't be...[another conversation]) So without further ado...

http://www.youtube.com/watch?v=Le6eeliGu34

Now he's impressive! I'd much rather sit at a bar and watch him work than the juggling guy.
So what imperfections were in the ice to make his toss out some selected cubes?

Now he's impressive! I'd much rather sit at a bar and watch him work than the juggling guy.
So what imperfections were in the ice to make his toss out some selected cubes?

In full agreement with Carla, this is the guy I want making my drinks. I am just going to take a guess on the ice question...I assume that hes discarding the cracked cubes. They would probably add to much water to the drink after that vigorous shake. The old Trader Vics in the basement of the Palmer House in Chicago had special ice bins with coils in them that keep the ice very far below the freezing mark. They also ran the water through a special filter that not only keep the ice clear, but as the bar man said,kept it more solid.

I'll see this guy and raise you one "Sam Malone". <sigh> Seriously, if my bartender doesn't know the latest scores, can't tell a joke, tune in a sympathetic ear or dish out some good advice, I don't care what he can do with a cocktail shaker.

I can't recall the guys name right off the top of my head but the bartender at Dutch's on in St. Matts has got it going on. Personable, efficient and still knows what a real Martini is. I'd sit at that man's bar any day.

I'll see this guy and raise you one "Sam Malone". <sigh> Seriously, if my bartender doesn't know the latest scores, can't tell a joke, tune in a sympathetic ear or dish out some good advice, I don't care what he can do with a cocktail shaker.

Yeah Steve, you've got your finger on the pulse of "real Americans". Screw those highfalutin big city elitists and their fancy drink makin ways. Shot and a PBR for for everybody wearing their Sarah shirts. Go Wasilla!

I'll see this guy and raise you one "Sam Malone". <sigh> Seriously, if my bartender doesn't know the latest scores, can't tell a joke, tune in a sympathetic ear or dish out some good advice, I don't care what he can do with a cocktail shaker.

Go Wasilla!

Speaking as a card carrying democrat and former union member, that sir was an open slap to my blue collar face. I am hurt...no wait I am hurt and stunned and I hereby challenge you to a (insert French accent) due-ell. Yes, a due-el. 22 ounces of Hoptimus at twenty two paces. May the best man win and may God have mercy.

Go Wasilla...<sheez>....That was to the bone dude...to the bone.

I was waiting for that.

Cutest argument I've ever seen on LHB.

And on topic, I've never had a pisco sour, never cared for the idea, but I do now.

Go Wasilla...<sheez>....That was to the bone dude...to the bone.

I know, Id only get away with saying that cause you're a buddy a mine.