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Cocktail Of The Month: Bangers & Lace’s The Little Destroyer

November 16, 2011 6:00 AM

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(Credit: Amy Cavanaugh)

(Credit: Amy Cavanaugh)

bangersandlace2  Cocktail Of The Month: Bangers & Lace’s The Little Destroyer

(credit: Amy Cavanaugh)

Bangers & Lace

1670 W. Division St.
Chicago, IL
(773) 252-6499
Hours: Sun – Mon 11am – 2am; Tues – Fri 2pm – 2am; Sat 11am – 3am
bangersandlacechicago.com

Bangers and Lace may be best known for its beer menu, but the Wicker Park restaurant also offers a great selection of cocktails. We recently caught up with head bartender Ronnie Higgins to chat about his cocktail The Little Destroyer. He also shared the recipe, perfect for nights when it’s too cold to venture outside for a drink.

bangersandlace5  Cocktail Of The Month: Bangers & Lace’s The Little Destroyer

(credit: Amy Cavanaugh)

CBSChicago.com: What inspired the cocktail?

Ronnie Higgins: It’s whiskey-oriented and based on a Manhattan, but a little cleaner, with blackberry. Blackberry plays well with oak. It’s got some depth to it. It’s a boozy drink, so it’s made for the winter months to warm you up.

CBSChicago.com: What do decanter bitters add to the drink?

RH: They add cinnamon and a little clove. Bitters can change the aromatics and give you a different mouth feel. These play well with whiskey.

CBSChicago.com: How often do you change up your cocktail menu?

RH: We re-do it twice a year. It’s a Midwestern menu, with mostly American products, and everything is seasonal. The new menu is a little heartier, with spiced rums, whiskies, and gins, but we offer everything. We’re definitely a beer bar, but we serve cocktails that are minimal and get to the point.

CBSChicago.com: What dish on the menu would you pair it with?

RH: Something hearty, like the kielbasa skewer or venison sausage. It works well with something heavier, since it’s a boozy drink with lots of flavor and boldness to it.

bangersandlace6  Cocktail Of The Month: Bangers & Lace’s The Little Destroyer

(credit: Amy Cavanaugh)

The Little Destroyer

Ingredients:

2 oz. Templeton rye
0.5 oz. Marie Brizard blackberry liqueur
0.25 oz. Luxardo Amaro
0.5 oz. Laird’s Applejack brandy
Dash Jerry Thomas decanter bitters

Directions:

1. Add ingredients to a stirring glass, add ice, and stir.
2. Strain into coupe glass.

Makes one.

Amy Cavanaugh, CBS Chicago
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