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A Cocktail Called Bitter: A Recipe from Chicago's the Aviary

Drinks Roger Kamholz 1 comment

Craig Schoettler is handy with a blowtorch. It's not your typical bartool, but then again, the Aviary—where Schoettler runs the beverage program—is far from your typical bar. Always hunting for new inspiration and raw materials, Schoettler happened to ask the folks at Heaven Hill in Kentucky if the Aviary could have one of the distillery's spent bourbon barrels. They happily obliged, and soon enough Schoettler was devising ways to incorporate the sweet, comforting, campfire aroma locked within the charred, whiskey-seasoned wood into an Aviary cocktail. More

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