Fan Fiction Sneak Peek: Fish House Punch and Fred Collins

The weekend won't stop us from getting you hyped about Monday night! That's when Fan Fiction returns with eight stellar recipes from Ted Haigh's Vintage Spirits and Forgotten Cocktails. Here are two to look forward to: the Fish House Punch and the Fred Collins Fizz.

Fish House Punch - Appleton Jamaican Rum, VSOP Brandy, Peach Brandy, Luxardo Maraschino Liqueur,  Green Tea, Lemon,  Powdered Sugar, Champagne

Fred Collins Fizz - Rye Whiskey, Curaçao, Lemon, Simple Syrup, Soda

In his book, Ted Haigh cites an anecdote from the 1885 edition of Bacchus & Cordon Bleu's New Guide for the Hotel, Bar, Restaurant, Butler, & Chef:

The Celebrated Collins Drink is fizzing stuff, only I should be glad if our caterers would agree to what it is to be perpetually named. One barkeeper calls it a John Collins, another Tom Collins. There are also Harry and Fred, all members of the same family. I prefer to call mine the Fred Collins Fizz. 

Please be sure to join us for Fan Fiction: Vintage Spirits and Forgotten Cocktails (D, E, & F) on Monday, December 17th, from 5pm-2am. Let it be your holiday gift to yourself!

Fan Fiction Sneak Peek: Diki Diki and French 75

Fan Fiction is but a few days away (Monday night!), and we're got two more of the evening's featured cocktails to share with you! 

Diki Diki - Calvados, Swedish Punsch, grapefruit

French 75 - London Dry Gin, lemon, simple syrup, cava

In regards to the French 75, Ted Haigh tells us:

Named after the French 75-mm field gun, a model of 1987 (and companion shell). This bit of heavy artillery was the mainstay weapon of World War I, and its recoil system made for a soft, smooth operation. It was really the first technical weaponry advance of the twentieth century, and its use continued into World War II.  

The parallels between it and the cocktail named for it should be obvious... smoother, yet packs a wallop. Still, the drink itself is rather counterintuitive. Who would imagine combining gin and Champagne? Yet with the addition of a bit of sugar and a soupçon of fresh lemon juice, it is a refreshing delectation. 

Please be sure to join us for Fan Fiction: Vintage Spirits and Forgotten Cocktails (D, E, & F) on Monday, December 17th, from 5pm-2am. Let it be your holiday gift to yourself!

Fan Fiction: Vintage Spirits and Forgotten Cocktails, Part 2!

For this Monday's Fan Fiction, Danny will continue his exploration of Ted Haigh's Vintage Spirits and Forgotten Cocktails. Last time he visited this book, you may have noticed the menu stuck to the ABCs—so naturally, we'll continue on with the DEFs!

Your first sneak peek of Monday's menu are of the Ford Cocktail and the Delicious Sour:

Left: Ford Cocktail (Hayman's Old Tom Gin, Benedictine, Dry Vermouth, Orange Bitters)
Right: The Delicious Sour (Laird's Bonded Apple Brandy, Peach Brandy, Lime, Egg White, Sugar, Soda)

Ted Haigh has been quoted as counting the Ford Cocktail among his all-time faves. Of the Delicious Sour, he writes:

One of the better drinks from the 1892 book The Flowing Bowl by William "The Only William" Schmidt, Schmidt liked to be different. Many of the drinks in his book were unquestionably of his own creation. He liked to use ingredients no one else used, but this often resulted in drinks containing things like red wine and rum with a plop of vanilla ice cream. Here, and every now and again, he'd ring the bell and get a clear note.

Please be sure to join us for Fan Fiction: Vintage Spirits and Forgotten Cocktails (D, E, & F) on Monday, December 17th, from 5pm-2am. Let it be your holiday gift to yourself!

New Menus at Scofflaw!

We've got a brand new cocktail menu! Perhaps you had a chance to pick out a favorite when it debuted this past weekend?

First Row, Left to Right: Jasmine, Max's Error
Second Row, Left to Right: Hot Buttered Rum, Deco Step, Velero
Third Row, Left to Right: Sutter's Mill, Caledonia, Scofflaw Swizzle #3

Chef Mickey also added some tasty dishes to our food offerings.

Clockwise from top right: Veg ($4), Po' Boy ($8),  Belly ($8), Wedge ($8)

Click through to see the full menu...

New Year's Eve at Scofflaw!

Scofflaw, Logan Square’s favorite cocktail spot, is throwing our first New Year’s Eve bash (and we’ve got it scheduled for December 31, 2012). All the makings for a solid party will be present:

• Hors d'oeuvres!
• Open bar!*
• DJ for special end-of-year dance moves!
• Champagne toast at midnight!

And don't worry—we haven’t forgotten that we’re Scofflaw, and "phoning it in" just isn't our style. Danny Shapiro, Eater’s Bartender of the Year, is creating a special New Year’s cocktail menu just for lucky attendees.

So ask Grandma for your Christmas money a bit early or cash in your laundry quarters, because tickets are a steal at just $100 per person. Your ticket is waiting for you at the bar, but don't procrastinate because space is limited and we’d really love to ring in the New Year with you! 

*Shots not included.

Tyranena Brewing Co. Beer Dinner

Did you make it to our first beer dinner back in August? We paired some outstanding brews with five spectacular courses from Chef Mickey’s kitchen, and it was awesome. It was so awesome, in fact, that we’ve worked up another outstanding menu just for your tasting pleasure.

On November 26, we’re highlighting Tyranena Brewing Company (our current tap takeover) and a quadruplet of elegantly paired courses. Need more incentive to join us? Take a look at the menu*:

Amuse

Carrot Sponge, Arugula Gel + Headless Man Amber Alt

Skate Wing, Roasted Sunchoke, Salsa Verde + Hop Whore Imperial IPA

Intermezzo

Double Cut Lamb Chop, Rosemary Smashed Potatoes, Mint Sauce + Sheep Shagger Scotch Ale

Fallen Cream Cheese Souffle, Chocolate, Biscotti + Who's Your Daddy Bourbon Barrel Aged Imperial Porter

Mignardise

Scofflaw Tyranena Brewing Company Beer Dinner
Monday, November 26th 6:30pm
$65 (gratuity not included)

Tickets available at the bar. 

*Updated 11/15 to include more special releases from Tyranena Brewing Co!

Winner, Winner, Chicken Dinner!

Funny thing about Sunday nights: Whether you’ve spent the afternoon running errands or kept it parked on the couch all day, when dinner time rolls around you’re usually in the mood for something really comforting. Chef Mickey, a mere mortal just like us, feels the same way—and that’s the reason he instituted Winner, Winner, Chicken Dinner.

Every Sunday night (and only Sunday nights!), Chef Mickey takes five lucky birds and turns them into a five course dinner for your ‘chosen family’ of four. The menu will be a little bit different from week to week, but here’s a pretty great example of what you’ll be able to expect:

Orange Pomegranate Glazed Wing

Bacon Wrapped-Stuffed Dark Meat

Simple Soup with Escarole

Roast Breasts, Salsa Verde

Side: Roasted Potatoes

Side: Simple Salad

Side: Homemade Focaccia

Pear Sorbet and Biscotti

Every Sunday, 5pm-till the birds are gone. $60 for four people (not including tax + gratuity). Tune into Facebook and Twitter for each week’s Winner, Winner Chicken Dinner menu!