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Bottom’s Up!

 Bottom’s Up!

Craig Schoettler’s newly-released cocktail menu for Drumbar will have you asking:

Is it 5:00 o’clock somewhere?

Craig Schoettler MAINChicago is known for its superior sips and Craig Schoettler may have something everything to do with it. The former Aviary executive chef and the genius behind its spectacular mixology program (one word: “Porthole”), has now found a new home at Drumbar, nestled atop the Rafaello Hotel, and a fierce title (Beverage Director), but the spirits scientist’s talent for mixing up seriously-curious libations remains perfectly intact.

He may not have written the rules, but the Art of the Cocktail is alive and well at Drumbar under Schoettler’s inventive eye. Unveiled in February, his new cocktail menu is simple to navigate and is split into three categories: Classic, Specialty, and Progressive (Tuesdays and Wednesdays only), and there are dozens of bottle and by-the-glass options at varying price points (a $1100 Dom Pérignon 2000 Rose Magnum tops the list). There’s only one challenge: Picking a drink. Or two.

The Porthole

Need some help choosing? Here are a few drinkable treats you will love to take a pull of again and again: Hemingway Daiquiri (Flor de Caña 4 Year Rum, Luxardo Maraschino, Fresh Lime Juice, and Grapefruit Juice); A Shoe In (42BELOW Vodka, Peach Nectar Rooibos Honey Syrup, Fresh Lemon Juice, Egg White, and Housemade Orange Bitters); and Rattlesnake (Rittenhouse Bonded Rye, Fresh Lemon Juice, Egg White, and Absinthe Rinse). For a more unorthodox swallow, try Smoke (Laird’s Apple Brandy, Nocino, Pineau des Charentes, and Housemade Sarsaparilla Tinctures) served in a glass rinsed in smoke from a bourbon barrel stave.

We’ll take a double.

Drumbar Interior

Drumbar at Rafaello Hotel
201 East Delaware Place, 18th Floor
Chicago, Illinois 60611
Drink Menu  



– Kerry Shorr, Contributing Writer






Photo Credits

Photo 1: Craig Schoettler
Photo 2: The Porthole
Photo 3: Drumbar Interior
Photos 1 & 3 courtesy of Drumbar

The Porthole courtesy of Zbigniew Bzdak/Chicago Tribune

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