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Entries tagged with 'Alex Bachman'

First Look: Cocktails at Billy Sunday, Chicago

Drinks Roger Kamholz 2 comments

Much like at Yusho, Alex Bachman's deep commitment to crafting drinks is evident simply by reading the ingredients in Billy Sunday's cocktails. He's known to develop his own bitters, syrups and tinctures, and the highest cabinets of the back bar are loaded with jars of exotic botanicals. But for all the custom housemade potions he concocts, "Tradition is the core of it all," Bachman said. More

Yusho's Gin & Tonic

Serious Eats Roger Kamholz Post a comment

Alex Bachman's outstanding Old Tom-based Gin & Tonic features tonic syrup he makes from scratch. He's keeping the recipe under wraps for now—Yusho is all but a couple of months old, after all. Bachman recommends this recipe from Imbibe magazine, or you can use this recipe from Serious Eats. More

Yusho's Baconian Cipher

Serious Eats Roger Kamholz Post a comment

With the unique and original ingredient of tamarind bitters and artisanal spirits like Gran Classico, this Negroni-esque cocktail outdoes its inspiration. More

Yusho's Pisco Punch

Serious Eats Roger Kamholz 1 comment

Pisco is grape brandy that hails from Chile and Peru. Like many classic punch recipes, Yusho's Pisco Punch includes tea—a sencha infused with coconut and pineapple, also a prominent flavor in the drink's gomme syrup. More

Yusho's Two Tribes

Serious Eats Roger Kamholz Post a comment

Bar manager Alex Bachman's delicious, spirit-forward rendition of an Old Fashioned features a house-made barrel-aged stone fruit bitters. Bachman emphasizes the importance of aging the bitters in a used American oak barrel, which can be difficult to source. He either uses seasoned casks from Willett or the distillery's smaller 20-liter new oak barrels, which he then seasons with grain neutral spirit to remove primary wood tannin. Do not use new oak, he notes, as the wood tannins will overwhelm subtler flavors. More

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