Drinking ON OUR RADAR
KNOW YOUR BARTENDER
Josh Fossitt
Bad Hunter à 802 W Randolph St (312-265-1745,
badhunter.com)
f Flamingo Rum Club ttttt This spot is the embodiment of a River North establishment: a sceney flamingo mural
outside, dim lighting inside and cocktails that are set aflame. The bar hosts regular burlesque shows with dancers dressed head to toe in sparkling gems and feather boas. Drinks range from classic rum-laced cocktails like daiquiris and mojitos to original numbers like the Booty Collins, a vodka-filled gold swan with passion fruit and lemon, designed to be shared. Those concoctions are fine, as is the food (we like the ropa vieja crostini), but you’re here for the show—and a photo opportunity with the stars of it. à 601 N Wells St (312-929-0060,
theflamingorumclub.com)
s Income Tax ttttt Wine bar Income Tax focuses on four wine regions and
offers shared dishes and entrée-size portions from those areas. The food is delightful and satisfying, from a beautiful flammenkuchen, with flaky pastry topped with pearl onions and pieces of chewy bacon, to a fancily plated coq au vin with hearty stew vegetables. Enthusiastic and knowledgeable staff are happy to guide you to just the right vino—whether you want to try a mineral-laden white out of the Loire Valley or an eau de vie for the first time. The employees even tell you what you should pick up from Independent Spirits (5947 N Broadway) on your way home. à 5959 N Broadway (773-897-9165,
incometaxbar.com)
How did you get involved with Bad Hunter? I just moved to Chicago a year and a half ago from the NoMad Bar in New York. When I got here, I got in touch with Sportsman’s Club (948 N Western Ave), and they gave me a job once a week on the patio. I got with Heisler Hospitality [owners of Bad Hunter] from there. I opened Queen Mary (2125 W Division St), then they offered me this gig.
How do you come up with your cocktail recipes? I’m a big name guy; I love cocktail names. I’ll come up with a name and fit something into that mold.
DRINK THIS Algonquin
We team with Cherry Circle Room to create a drink that makes us think about spring.
Time Out Chicago March 8–June 6, 2017
When the sun starts shining, a refreshing drink is just the thing we need to welcome a new season. This April, try the Algonquin—a riff on a daiquiri from Ted Saucier’s book, Bottoms Up. It’s bright, with rum, lime, blackberry and Bénédictine. You can find this drink along with even more Time Out Chicago collaboration cocktails at Land & Sea Dept. bars this spring. Cheers! à 12 S Michigan Ave (312-792-3515,
cherrycircleroom.com). $13.
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Is there a philosophy behind the Bad Hunter drinks program? It’s a sustainable sort of drinking program, one that encourages you to drink your cocktail for a while. We’re doing really fun light cocktails that can be enjoyed by everyone, like the Mermaid Water, with Dolin blanc, Jack Rudy Cocktail Co. tonic syrup, Tanqueray 10, rhubarb and Nardini Acqua di Cedro. We want to focus on drinks that everyone can enjoy, whether they’re a young industry professional or someone who isn’t as interested in the food- and-drink scene.
What do you order at the bar? I’ve been drinking a lot of mescal and soda. It’s just enough of something in there. If you’re wanting something and you’re a little full, it’ll do you right. ■ Elizabeth Atkinson
PHOTOGRAPHS: JACLYN RIVAS
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