Courtesy Chad Hauge, beverage director, Longman & Eagle, Chicago
At Chicago’s Longman & Eagle, the staff sports t-shirts that read “Eat Sleep Whiskey.” They’re a nod to the tavern’s Michelin-starred food and drink menus, as well as its six inn-style rooms directly overhead. But it’s also the house philosophy. This gastropub is all about the brown stuff, hosting “Whiskey Wednesdays” and new-release launch parties.
The drink menu changes with each season, so “spring whiskey” and “summer whiskey” cocktails appear as the days grow longer, including this rhubarb-spiked libation, ideal for when the rosy stalks appear at the greenmarket.
Note: Try leftover rhubarb syrup mixed with sparkling wine for a rhubarb Bellini, or splashed into soda water with a squeeze of lime.
- 1½ ounces Jim Beam Rye or other rye whiskey
- 1½ ounces rhubarb syrup (see below)
- ¾ ounce lime juice
- 3 Floyds Brewing Co. Gumballhead or other hoppy wheat ale, to top
- Rhubarb peel (for garnish)
In cocktail shaker filled with ice, combine rye, rhubarb syrup and lime juice. Shake well, and double-strain into Pilsner glass. Top with beer. Garnish with thin spiral of rhubarb peel. Insert straw in middle of spiral.
- 1 cup fine-chopped rhubarb
- 1 cup water
- 1 cup sugar
Combine fine-chopped rhubarb, water and sugar in pot. Bring to boil, then reduce heat and simmer for 15 minutes. Strain through fine mesh, and discard solids. Pour syrup into lidded container. Refrigerated, it will keep up to 2 weeks.