Spring Cocktails

by Josh Theisinger

Spring is finally here, even though the weather may not show it yet. Don't let the rain and cold put a damper on thoughts of warmer weather... we've added some new cocktails to put you in the right frame of mind!

Starting with something spicy we introduce the Jalapeno-Orange Margarita. It starts with freshly muddled jalapenos before we add Solerno Blood Orange Liqueur. It is then finished off like a classic margarita with tequila, sweet and sour, and just a splash of orange juice.

Next on the list is the Blueberry Smash, a creation from the mind of mix-master Kim. She starts with fresh blueberries and just a pinch of brown sugar before she muddles it with lemon juice. Finished off with some spiced rum and a splash of ginger ale, the result is a perfectly smooth and sweet concoction.

On to something a little lighter on the palate... the Cucumber Elderflower Martini. It starts with Hendricks gin (infused with rose petals) and St. Germain Elderflower liqueur. We then counteract the sweet and floral with freshly squeezed lemon and lime juice before it is topped off with a fresh cucumber slice. Light and elegant, it's an embodiment of springtime.

Finally we have the Spring Time Fizz. Close to a gin fizz, we substitute for a little more sweetness. We combine blue curacao, pomegranate liqueur, and pineapple juice before it is topped off with ginger ale.

It's finally time to start ditching the heavier portioned meals and warming drinks and get ready for something a little cooler and sweeter. The weather will change soon, and so will your appetites.

Let us get you started off right with these new spring cocktails. But stop in soon, because before you know it, summer will be here!

Wine and Food Pairings

by Jim Lannen

For many people, the most challenging aspect of drinking wine is knowing how to match it with food. With over 75 different wines on our bottle and glass list, we are confident there will be one that fits your taste. Yet knowing which specific one to choose with your meal can be confusing.

One of the most common questions we receive prior to ordering a glass or bottle is, "What one matches best with a specific dish?"  There is a general rule of thumb when it comes to choosing the right combination. However, more and more, servers and chefs must look at how a dish is prepared in order to make the best suggestion.

When it comes to serving seafood, for example, white wine is not always the only suggestion we can make. Due to new flavor influences and cooking techniques, the old adage of serving white wine with all fish does not necessarily apply.

In other words, to know that you’ll be ordering scallops is not all that’s relevant in choosing a wine. How are the scallops being prepared? Are they raw, poached, boiled, baked, broiled, grilled, roasted, deep fried, or blackened? Is there a cream sauce, fruit chutney, or an herb butter to accompany it? Once we consider how the fish is prepared, how cooking transforms its texture, and what its accompaniments are... only then can we can offer our best suggestion. 

There are six elements to consider in helping to pair food with wine:

Fat
A lot of our favorite foods - both meat and dairy products - have high levels of fat. Wine doesn’t contain fat, so when matching a wine with fatty foods, remember that it has to balance that fat with acid, cut it with tannin, or match its richness with alcohol.

Acid
In wine, it adds freshness and lift. It will do the same with food. When looking for a wine to go with an acidic dish, you should make sure that the perceived acidity of the wine is at least equal to that of the food, or the wine will taste bland and washed out.

Salt
Salty foods seem to limit wine choices. Salt can do strange things to your palate with wine. But with a bit of imagination, you can introduce your taste buds to some remarkable combinations of salty foods and sweet wines. Bleu cheese and Sauternes is another one of the world’s classic food and wine combos.

Sweetness
With desserts, you must be certain that the wine tastes sweeter than the dessert; otherwise the dessert will strip the wine of its sweetness and render it bitter or tart.

Bitterness
Anything more than just a hint is likely to be perceived as unpleasant. When bitterness in wine meets bitterness in food, it acts the opposite of sugar. One does not cancel out the other; they merely combine, so be careful.

Texture
As for matching textures, think light and heavy. Light foods are best with light wines; heavy foods with heavy wines. That’s the safest way to go about it. Try to match a wine's body to the power of the strongest ingredient in the food. Serve delicate-flavored foods such as simple white fish or poached chicken with lighter bodied wines and stronger, more robust foods such as grilled tuna with spiced lentils or osso buco with full-bodied wines. Many white wines will do jobs which are conventionally regarded as red wine jobs, and vice versa.

For more tips, click here to view 15 examples of what works well with what.

And remember that for every rule of wine pairing there is, you will often find just as many conflicting opinions. The most important rule of all is to trust your own palate and enjoy! With over 75 bottles to choose from, you have to start somewhere!

And we do have wine doggy bags to take home your leftover wine.  Cheers!

Greenbush Anger Black IPA

by Jim Lannen

The India Pale Ale style of beer has been (and still is) quite popular. It seems like every few years a new craft brewery is opening and producing these heavy hopped West Coast IPAs. Of course, with every trend, there comes time for some change...

An emerging new beer style is offering a darker twist to the traditional flavor profile of these hop heavy brews. The American black ale, otherwise known as a black IPA (or the India Dark Ale, India Black Ale or dark IPA), is starting to gain some interest.

The Black IPA is not necessarily a new style of beer.  In fact, there is some debate whether it's a style all together. Many believe it is only a variation of an American style IPA that is brewed with darker malts, such as those used in porters and stouts.

These black IPAs fit the palate of the "in-between" winter and spring month beer drinkers. It offers the heavy hop and a high ABV that a typical IPA offers. However it also offers a distinct toasty dark malt character with a roast of a strong stout and porter. Black IPAs are a hard style for breweries to dial in, as dark malt sharpness often combines with hop bitterness for an overwhelmingly dry, astringent finish. To each their own when it comes to different styles of beer, but we brought one in for you to try.

Greenbush Brewery out of Sawyer, Michigan started back in 2011. The "good ideas often start over a beer" thought process is where this brewery began. Craft beer is their specialty, and no beer in the place is less than 6% ABV. The names of their beers are quite interesting as well, with names like Broken Promises, Closure, Pain, Distorter, Retribution or Pain. 

Their black IPA is called Anger and starts with a neatly balanced chocolate and roasted malt flavors with piney, citrusy hops.  The bitterness does not tip the scale, and an added fruity thread from Belgian dark malts lends more complexity.

Here is one review from Ratebeer.com "This is the best Black IPA I've ever had. Black beer with a beige head. Smells of roast pine, and chocolate. Huge flavor of chocolate roastiness. Great hop bitterness. I was overall very impressed with this beer."

Discover whether you agree. Try out a glass of this non-traditional brew next time you stop in!

Cynar Vindication

by Ray Anderes

I feel vindicated. A few weeks back, I came across this article in the food section of the Chicago Tribune. It is about is a liqueur we have had on our back bar since we opened in 1985. Not the same bottle... we might use one or two of them a decade.

Over the years, people have made fun of me for my insistence that this bottle of Cynar even occupies a space on our shelves, we sell so little. I have always said the bottle deserves a spot just for its simple beauty, an eye catching, bright red background with a giant angry looking artichoke dominating the label.

It is probably one the most asked about bottles on the back bar. Unfortunately, the interest usually ends there when you tell a customer it is a traditional Italian artichoke aperitif. The jury is out as to whether it is an aperitif, digestif, or a liqueur. Either way, it is my all time favorite.

I found it many years ago at a classic Italian restaurant. The bartender recommended it accompanied by an espresso. My preferred way of serving it is very simple - on the rocks with a twist. The combination is wonderful. It also has a way of soothing a stomach after dinner that I find unmatched. It is lower in alcohol, so it is the perfect way to end an evening out.

I do have friends who actually like it. They had to get past the initial pucker up, sour-faced reaction that most people get when describing it as an "artichoke aperitif." Whenever a restaurant has it, I am surprised, and it immediately gives credibility to that restaurant's liquor list.

With the craft cocktails garnering much more interest in the food world, I really get a kick out of how mixologists have rediscovered so many of these old world concoctions for adding depth to their creations. It might not make a lot of business sense that we stock and display so many of these, given how rarely they are used.

But recipes, history and traditions warrant they belong to any serious bar. That is why we stock almost 400 different items for any occasion.

Hochstadter's Straight Vatted Rye

by Jim Lannen

When the bourbon trend began years ago, I too, found myself enjoying a glass or 2 of all the different ones out there. Remember: in order to sell it, I have to try it first... the fun part of the job!  (But I will admit, the bourbon burn is a little much for my palate.)

So as the bourbon craze continues, it's high time we introduce you to its lesser known cousin rye whiskey, a spirit that's slowly gaining in popularity. I recently experienced a glass of Hochstadter's Straight Vatted Rye. With its milder, yet spicier tones, rye whiskey has now become my preferred drink of the two. If you are a whiskey drinker, I suggest you also give it a try.

Although we currently have a nice selection of rye whiskeys already on our menu - i.e. Bulleit, Cody Road, Templeton and High West Double Rye - this week, we bring something new to our list. Hochstadter's Straight Vatted Rye is the first rye to use a "vatted" designation. This means it is as a blend of 5 straight rye whiskies from different distilleries throughout North America. They are from Kentucky, Pennsylvania, Indiana and Alberta, Canada and have been aged anywhere from 4 to 15 years. This blend is created at the Cooper Spirits distillery in Philadelphia that was created back in 1884. Hochstadter’s has an aroma of nutmeg, clove and toasted rye bread. The palate is rich, filled with notes of molasses and vanilla, and leads to a delicious finish accented by notes of sour cherry, orange zest and candied nuts.

So what is rye whiskey? First of all, unlike bourbon, rye does not need to be made in the United States. However, in order to be called an American rye, the mash bill (blend of grains) must contain at least 51% rye, where bourbon is made from at least 51% corn. This gives rye more peppery flavors making it less sweet than bourbon. This is the signature flavor difference between the two.

Now that you know what it's made of, what about proof and age? These are important when it comes to all spirits. Age - although rye must be aged in new oak barrels, there are no rules for how long it should be stored. However, when you get a bottle with no age specified, it is at least 4 years. Proof - American rye must be at least 80 proof and no more than 160.

Now remember, we have all kinds of whiskey... Scotch, Irish, Canadian or American bourbon to name a few. Each of these whiskeys are native to respective countries. So what does a spirit need to be made of to be called an American rye whiskey? The origins of rye whiskey in the United States date back hundreds of years.

Early European settlers brought with them the tradition of distilling excess grains from their farms into whiskey. For over a century, the production of rye whiskey centered around Pennsylvania and Maryland, where large numbers of Scottish and Irish immigrants had settled. Did you know that George Washington was one our nation's leaders in distilling rye whiskey? By the time he died, he was producing over 11,000 gallons of whiskey a year. As bakers began to use rye in breads, distillers began to use it in whiskey. Over time, that distinct spiciness makes it a great match in creating modern cocktails. 

We think you'll agree once you have a taste of Hochstadter's.

Introducing Beer Bombers

by Jim Lannen

One thing I've always loved about the restaurant industry is experiencing something new almost every day. A major part of the business is trying to keep up with the ever-changing trends of consumers... and I've seen all kinds throughout the years.

Right now, beer and bourbon are what's hot. And this trend only continues to climb. The craft beer market has seen substantial growth over the last 5 years.  Each craft brewery puts a lot of time, effort and money into creating their products, and it shows. You can go into any liquor store these days and find yourself staring at endless rows of all different styles of craft beer.

A few weeks back, I found myself in this exact scenario. My in-laws were coming over, and I was looking to expand my father-in-law's Bud Light palate. Whatever I chose, however, I'd be committed to 6 beers... with a price tag similar to what a 24 pack of Bud Light costs. I decided to go a different route and started looking at the bigger bottles that are becoming more popular... the 22 ounce (750ml) "bomber" bottles. A few of these to share would be perfect to get to know different beers. 

Although the larger bottle size has been around since the pre-prohibition era, the origin of the term "bomber" is not clear. One possibility is from the "bumper" bottle terminology borrowed from England, where it was used more generally to refer to any beer bottle larger than a normal serving.

While we don't question where it came from, we do know this trend has some staying power. These larger bottles have been making their way into more and more restaurants around the country. In fact, ordering a bottle of beer is almost like ordering a wine. From drink menu presentations to the way it is served is now part of the whole experience.

Click here to discover five reasons why you should consider buying these larger bottles of beer. From better tasting beer to sharing with friends, ordering these bottle bombers has its advantages.

This week, we have brought in our first "bomber" bottle, Goose Island Sofie Belgian Style Farmhouse Ale. Belgian beer is one of the most popular styles of beer served in these bigger bottles. It is what they have served them in for centuries.

Come down and enjoy a glass of this tart, dry, sparkling ale with spicy white pepper. Then keep an eye out for more of these style of bottles to enjoy the full experience!

Love Struck Liquors

by Josh Theisinger

It's that time of year again. The love bug has bitten at the Uptown, so we're rolling out some new cocktails that will get even the most steel-hearted person swooning for the season.

Starting with the Cherub's Cup. Our mixologists start with Absolut Citron and mix it with St. Germain Elderflower liqueur, a swirl of sweet simple syrup, and just a splash of lemon juice that will have you buzzing around like a Cherub.

Next is one of our staples that we can't take off the menu due to such popularity over the years. Our famous Valentine Punch returns. A bubbly mixture of vodka, triple sec, pineapple juice, and cranberry juice is an instant and forever classic during the season.

For all you new couples out there, the Flirtini is a perfect way to get the mood moving and break the ice. We've concocted a mix of vodka, triple sec, and pineapple juice with just a splash of pomagranate liqueur.

Finally for a classic twist on an old favorite is the Razmopolitan. It starts with a generous helping of stoli razberri and chambord (raspberry liqueur) before it is finished off with triple sec and a splash of cranberry juice. Much like a classic cosmo, this adds a new twist.

Love is in the air, and these cocktails are sure to help spread it around! Don't forget that Valentine's Day reservations are still available for you last minute planners out there!

George T. Stagg Jr. Bourbon

by Jim Lannen

George T. Stagg bourbon from the famous Buffalo Trace distillery was first introduced back in 2002 and has earned the reputation of being a very complex, yet balanced bourbon. It has often ranked in the Top 5 among bourbon connoisseurs since then.

Fast forward to 2013, and Buffalo Trace introduced George's younger version: Jr. Ever since, the distillery releases two batches of this George T. Stagg Jr. per year. Each batch is a blend from bourbons that are 8+ years old and distilled to a unique proof. This week, we get our bottle of this allocated bourbon whiskey.

George Jr. is unfiltered, uncut and packs a punch of a whopping 134.4 proof. (Most other bourbons weigh in at a 90 proof or 45% alcohol). The difference between the two is obviously age. George Sr. sits for 15 years whereas Jr. is bottled around 8 or 9.

Made from the same mashbill as dear ole dad, each batch is released when it meets the desired taste the distillery is looking for... rich and complex flavors right from the barrel. Master Distiller Harlen Wheatley describes that taste as, “rich, sweet, chocolate and brown sugar flavors mingled in perfect balance with a bold, rye spiciness. The boundless finish lingers with hints of cherries, cloves and smokiness.”

With high expectations and the George T. Stagg name, many bourbon drinkers originally raised an eyebrow at this new bourbon, expecting the same profile as its predecessor. This quickly changed as each limited batch sells out very quickly. The original has won numerous awards, and Jr. is sure to follow.

Come down this week and give this bourbon a try. Or choose from one of the many other medal winners that we offer:

• baker's 7 yo 
• blanton's single barrel
• buffalo trace 
• bulleit 
• bulleit rye 
• cody road
• eagle rare 10 yo single barrel 
• high west american prairie
• knob creek 9 yo 
• old charter 10 yo old 
• fitzgerald 12 yo 
• woodford reserve
• jim beam 
• jim beam black
• wild turkey 
• wild turkey russell's reserve

Smuttynose Old Brown Dog Ale

by Jim Lannen

Join us this week as we tap a keg of Smuttynose Old Brown Dog Ale, a full bodied brew that goes down easy during these cold winter days. Although this beer is new to us, it has been around for many years and has won medals in the Brown Ale category.

In fact, Old Brown Dog has become a defining example of an American Brown Ale. This brown smells quite bold (nearly porter-like). Expect a rather malty, nutty aroma, with lightly peppery hop notes atop a blend of chocolate and roasted malt.

The brown ale style of beer was born back in 17th century England. Made from brown malts (giving it a darker amber or brown color), they are slightly hopped and can range from very low to moderate levels of alcohol content. The darker style with roasted malts are what make this style preferred during the colder months of the year. While similar to a typical English brown ale, Old Brown Dog is fuller bodied and contains more hop flavor. 

A product of Smuttynose Brewing Company in Portsmouth, New Hampshire, Old Brown Dog is one of their original craft brew creations. The brewery, named after the Smuttynose Island within the Isle of Shoals off Maine's east coast, was founded in 1994 by Peter Eglelston. 

Every bottle of Old Brown Dog Ale features a photo of Peter's best friend Olive, a chocolate lab who serves as the company mascot and an icon for this specific brew

Take a look at Peter himself describing this American classic.  Then stop down and try a pint for yourself!

Moscow Mules

by Josh Theisinger

Drinks always come and go in trends.  For awhile everyone was all about the craft beer or small batch bourbons for the last few years.  Mojitos became the most popular summer drink, and now we're seeing that the Moscow Mule has become one of the new standards at the bar.  But over time all fads seem to change and it needs a little bit more "variety."  Not necessarily that the drink needs to go away, but there always needs to be something different.  In turn we have added a new option to our drink menu that gives you a wide variety of different mules.

London Mule: Gin, Lime Juice, Ginger Beer       

Mezcal Mule: Tequila, Lime Juice, Ginger Beer

Kentucky Mule: Bourbon, Lime Juice, Ginger Beer

Irish Mule: Jameson, Lime Juice, Ginger Beer

Dark and Stormy: Gosling Dark Rum, Lime Juice, Ginger Beer

Spicy Mule: Vodka, Cointreau, Muddled Jalapenos, Lime Juice, Ginger Beer

Gin-Gin Mule: Vodka, Muddled Mint, Lime Juice, Ginger Beer

There's endless combinations to try but we tried to limit it to some of the best.  The craze is still going strong, but why not mix it up a little bit and try something new?  We're sure that out of the list, one of these will become a new favorite!

Winter Cocktails

by Josh Theisinger

Christmas is over and Valentine's isn't quite here.  So before the lovey-dovey cocktails come in, there is still plenty of time to get some of those winter-warmers in here to make the time go by more quickly.

Starting with the creamy silk martini... our bartenders expertly mix smooth jim beam maple, kahlua and a shot of rich espresso with just a splash of cream for a silky, sweet martini.

Our next drink is the modern royal. For you bubbly wine lovers who want a little more of a kick, we combine absolut vodka, st germain elderflower liqueur, grapefruit juice and lime juice before topping it with our house moscato. It's a new twist on the kir royal, but it still gives you the sweet and bubbly finish of the classic cocktail.

For those of you who are a little more adventurous, we have the winter sour. Much like your classic whiskey sour, it combines whiskey with lemon juice and simple syrup. But at the end, it is finished off with just a splash of cabernet wine. This still gives the essence of your classic whiskey sour, but ours features a smooth, warming finish of a "heavier" wine that is the epitome of winter.

If that doesn't catch your eye, we also have a new hot drink available. Our wintermint coffee is the perfect way to warm up on the blistering cold nights. It starts with bailey's irish cream, godiva dark chocolate liqueur and a healthy pour of creme de menthe before being topped with coffee and whipped cream.

It won't be long before we swap these out in favor of some cupid-inspired cocktails.  So be sure to stop out and try them while you can!

Left Hand Nitro Milk Stout

by Jim Lannen

With 12 beers on draft, we are constantly rotating in different styles to coordinate with the seasons.  And in January, a nice winter stout is in order.

Traditionally used as a generic term to describe the strongest porters produced by a brewery, a stout is a dark beer made using roasted malt or barley.  Brewed for over 300 years, stout beers are one of those styles that continues to grow right along with the craft beer industry.  And they're a flavor people typically either love or hate.

So for those lovers out there, we introduce Left Hand Nitro Milk Stout.

From Longmont, Colorado, this full bodied, 6% beer is dark and delicious. Left Hand serves a classic milk stout and a NITRO version using nitrogen instead of CO2. We'll be serving up the Nitro.  Here is what Left Hand has to say about the difference between the two. 

"All of our Nitro beers both contain the same ingredients as their classic CO2 equivalents and are meant to be highly similar. The main difference is mouthfeel. Traditional CO2 beers have a much greater carbonic bite compared to the much smoother Nitro series. The addition of Nitrogen to a beer gives way to much smaller bubbles, creating a smoother, creamier experience. Beyond mouthfeel, there are variances in appearance and smell as well.

Take Classic Milk Stout and Milk Stout Nitro. Visually, you will notice that as you pour Classic Milk Stout, it behaves like a normal beer with an instantaneous mahogany body and receding taupe head. As you hard pour Milk Stout Nitro, the beer will immediately begin to cascade, settling to reveal the body and developing a thick, billowy, off white head on top. In regards to smell and taste, Classic Milk Stout overall has a greater nose, as well as a more roasty character and a very slight hop bitterness. Milk Stout Nitro has a more creamy mocha essence throughout the beer, with no noticeable hop element." 

Aside from milk stouts, there are a number of stout variations including dry and imperial stouts. Guinness Draught falls into the dry stout category and is one of the most common and best selling stouts in today's market.

In fact, Guinness has been on our draft tower for over 20 years. (While I think perhaps it has overstayed its welcome, Ray's favorite beer has always managed to stay on our list). And although it is deservedly a classic, today's craft beer drinking crowd is likely to pass it by in favor of something more unique.

The world of fresh tasting breakfast stouts, milk stouts, oatmeal stouts, chocolate stouts, etc. are becoming more and more popular. So why not shy away from the mainstream and stop in this week to warm up with a glass of Left Hand Nitro Milk Stout?

Lingering Liqueurs

by Jim Lannen

Webster defines lingering as, "to remain or stay on in a place longer than is usual or expected, as if from reluctance to leave."

The most recent addition of our bar lounge is a great place to linger, hang out, and enjoy the company of family or friends.  And this is definitely the perfect time of year for it!

Enjoy a nice warm meal in the comfort of our cozy dining room, complete with a festive holiday atmosphere. Then finish it off with one of our amazing desserts or after dinner drinks. (Yes, we encourage after dinner lingering, an art that's often forgotten.)

Many of us view the evening as over once the meal is finished. From our perspective, that's when the fun begins. It's the time to relax and enjoy yourself with family and friends. With all the holiday hustle and bustle, let the conversation continue well after the meal while kicking back in our comfortable lounge setting.

Choose from an array of after dinner liqueurs, port wine or cognacs. For the whiskey drinkers, choose from a Macallan Rare cask scotch or a Blanton's Single Barrel bourbon over an ice ball to serve as your night cap.  Or if a warm beverage is your choice to finish off a meal... a Peppermint Patty or Hot Toddy will certainly do the trick!

With the area's most extensive liquor selection, we are confident we've got something for you. Not sure what you're in the mood for? One of our friendly bartenders will be glad to offer a suggestion.

So next time you are in, go ahead and take your time. We encourage you to linger with us and make a night of it!

Fistmas Holiday Ale

by Jim Lannen

As winter moves in, our beer list moves on. Just like our wine list, our beer selection continues to grow... so much so that we almost need to evaluate our selection the same as we do our wines.

With each season, we need to address the different styles on our list. We like to have the variety along with the styles are hot right now.  We may not have 30 different tap handles (but at least we can turn them over), but we do have a pretty nice bottle and draft selection... one that's better than ever before. 

This week, we are bringing in a draft beer from a brewery we have yet to feature. Revolution Brewing is Illinois' largest craft brewery that began in early 2010. Their seasonal Fistmas Holiday Ale is one you will surely want to try. Tis this season?

Fistmas is Revolution's red ale, and it's brewed specifically for the holiday season. Normally, when you think of a seasonal beer like this, you will expect to get notes of pie spices or brown sugar. This one is much different, featuring sweet and toasty malts with hints of ginger root and orange peel. The orange is subtle, yet it balances the bitterness where the hops might otherwise overpower the finish. (Might I add, it's got a phenomenal lingering finish.)  It has a deep reddish amber color and aromas of baked bread, caramel and stone fruits. This is a different take on the traditional holiday beers you may be used to, so come experience the Revolution. At 6.1% ABV, this beer has a bit of bite as well.

Located on the northwest side of Chicago, the Kedzie Avenue brewery is a 60 barrel brew house. Revolution produces about 50 different beer styles each year. Founder Josh Deth started by cleaning kegs at the Golden Prairie Brewing company. As he became more interested in the beer-making business and moved to the infamous Goose Island, his interest evolved into creating Revolution. Although it took a few years to collect the funds and put together the ground work, by February 2010 they were up and running. Today, Revolution Brewing has received local and national recognition with awards from the Great American Beer Festival. 

Come down this week and enjoy a glass of Revolution's Fistmas Holiday Ale. It will not last long.

Stone Enjoy By 12.25.15

by Jim Lannen

We're adding a new, yet familiar beer to our list just in time for the holidays. At the beginning of 2015, we took advantage of an opportunity to offer Stone Enjoy By beers as part of our draft selection.

The freshest IPA available on the market comes from one of the greats in the craft beer industry, Stone Brewing Company. Located in Escondido, California and dating back to 1996, Stone comes out with their Enjoy By series just a few times a year. And just to be clear, this hoppy West Coast beer is brewed and intended to be consumed within 30 days (hence the date).

Earlier this year, we were given one of only a handful of barrels in the state of Illinois outside the city of Chicago. Enjoy By is one of Stone's signatures brews, and we've been fortunate for the chance to continue offering it. 

So the latest and last segment of their Enjoy By series for 2015 comes our way this week. Stone Enjoy By 12.25.15 is the perfect gift to yourself during your holiday visits to the Uptown. But with the "enjoy by" date right around the corner (just like Christmas!), do not miss your chance at enjoying this brew!

A 9.4% ABV golden colored brew with a creamy white head, Enjoy By is smooth up front... but then comes the power of the hops. It contains more than a dozen hops and is a powerful, fresh double IPA. You will get hints of peaches and other tropical fruit, both on the nose and the palate.I must say, I've been nervous that we would not sell out by the date this brew is set to "expire." However, our area loves craft beer and we've gone through our previous Enjoy By brews fairly quickly. Any place with Stone on tap shows how important a good beer selection should be.

Enjoy it while you can while visiting our recently renovated bar and lounge this holiday season!

New Winter Warmers

by Jim Lannen

November has been quite an odd month for the weather, has it not? From above average temperatures one week, to record breaking snow the next!

That first snow finally signals that fall is over and winter is right behind. So why not layer up, then hunker down with a delicious new hot beverage at the Uptown!

When you dine with us, there are all sorts of winter warmers to choose from. From a traditional cappuccino or Ghirardelli hot chocolate, to a hot nutty Irishman or dreamy winter delight, you will find a nice selection to try here.

This week we have added a few new winter drinks to help you warm up this season:

Eskimo Kiss
Maybe not exactly what they serve up in the Arctic, but this kiss will definitely warm you up. Made with a Stolichnaya Karmel vodka and bourbon cream liqueur mixed with hot chocolate, it's topped with whipped cream and a drizzle of housemade caramel sauce.

Blizzard Coffee
This whirlwind of a coffee drink is delicious. We take our house blend coffee and add a touch of Nutella, Irish cream liqueur and Jameson Irish whiskey.

Warm Hazelnut Toddy
We take a classic and add a little twist. Frangelico hazelnut liqueur and hot water are topped with whipped cream and ground nutmeg.

Nutty Vanilla Cafe Latte
We have added a little warm kick to your traditional frothed milk latte. Our baristas make a fresh latte and add a touch of vanilla vodka and hazelnut.

Come down within the next few weeks and enjoy one of several new drink selections. Let our bartenders warm you up!

Founders Dirty Bastard

by Megan Theisinger

With a name like "Dirty Bastard," do you really need much of an introduction for this, the bad-ass of beers?

This Scotch Ale, brewed with seven varieties of imported malts, first catches your attention with its name (how could it not?!). Next, it hooks you with its dark ruby color. The deal is sealed with the delivery of its complex finish.

With hints of smoke and peat combined with a malty richness, the right amount of hops to balance it out, and an 8.5% ABV, this beer really delivers the 1-2 punch. It ain't for the wee lads!

Stop down and see us if you are finding yourself up for a challenge or needing a break from families, in-laws, prepping Thanksgiving dinners, or Black Friday shopping.

Our experts are here to serve it to you all throughout the holidays. With a name like Dirty Bastard, do you really think you should be left to tackle it on your own? We didn't think so either!

New Wines by the Bottle

by Jim Lannen

Our seasonal wine meeting just occurred, and the result is some great new wines to share with you! During these meetings, we typically review our current list and attempt to bring in new wines that are both amazing in taste and a value to our customers. This happens about twice a year, and it is a LOT of work tasting all these fantastic wines (wink, wink)!

The recent meeting required us to bring in some more "traditional" varietals. Our selection of cabernets and pinot noirs had grown a little thin. However, there are still a few that we stray from the traditional. With that, we are happy to introduce some different and exciting additions to our list.

Cheers!

 
#337 Elk Cove Pinot Gris, Willamette Valley, Oregon - 13% ABV

This is a great pinot gris. Fresh apricot, comice pear and ginger generously introduce a full palate of luscious white peach and honeydew melon.

#338 Le Monde Pinot Grigio, Italy - 13% ABV

Both the nose and the palate display flowers and minerals – influenced by the stony profile of the vineyard. It has a good structure and is nicely textured.

#463 Argiolas Costamolino, Italy - 14% ABV 

This is a bright, crisp white wine made from 95% Vermentino and 5% other Sardinian varietals. The grapes for this wine were vinified in stainless steel tanks to preserve their fresh, aromatic qualities.

#464 Mastroberardino Christi del Vesuvi, Italy - 12.5% ABV

Translates as "tears of Christ." Made from 100% Coda di Volpe grapes grown in volcanic soil, this wine is treated in stainless steel to preserve its unique profile. Straw-yellow in color, this wine contains hints of pineapple, white peach and licorice.

#554 Double Canyon Cabernet Sauvignon, Washington - 13.7% ABV

Full bodied red with mix of fresh ripe red and black plum, intermingled with hints of dried red cherry. The addition of Syrah leads to a full and rich texture on the mid-palate, further accented by luscious blackberry notes supplied by the Malbec and bright acidity from the Petit Verdot.

#555 Gravel Bar Cabernet Sauvignon, Columbia Valley, Washington - 14.5% ABV

Complex mocha and espresso nose. The palate expresses minerality, dark cranberry, stone and spicy leather. Not a fruity Cab. A well-thought of balance of berry and rock. Medium palate and medium to long finish.

#556 Tilia Bonarda, Mendoza, Argentina - 13% ABV

The palate is medium-bodied with fine tannins and very good weight. Bonarda is the 2nd most grown grape in Argentina. They consider it too good to share with the rest of the world.

#646 J. Bookwalter Foreshadow Merlot, Columbia Valley - 14.9% ABV

Deep ruby red-black color. Ripe rich fruit with showy inviting oak aromas. 92% Merlot, 5% Syrah, 3% Cabernet Franc. Great merlot. This was my favorite from the tasting.

#742 Mt. Beautiful Pinot Noir, New Zealand 13% ABV

It begins with sophisticated fragrances of black cherries and violets with a palate of ripe fruit and subtle tannins.

#743 Elouan Pinot Noir, Oregon - 13.7% ABV

This will be the next Meomi our wine guys say. It is a blending of the top Pinot Noir regions together for a richer, more complex style than what you could achieve by sourcing from one small area. In this instance, the grapes are grown in the great Oregon Valleys of Willamette, Umpqua and Rogue. The diversity of these cool climate areas elongates the growing season, developing intense structure, while maintaining a vibrant acidity to differentiate it from any California Pinot Noir.

#744 Leyda Pinot Noir, Chile - 14.5% ABV

An expressive and fruit driven, cold climate style of Pinot Noir, it showcases red acid fruit together with spiciness and floral notes. In the mouth, it is fruity, juicy and fresh with good acidity. The tannins are soft, sweet and well rounded.

#745 Martin Ray Pinot Noir, Russian River Valley, California - 14.1% ABV 

100% Pinot Noir aged for 9 months in French oak. This Russian River Valley red offers bright red cranberry, cherry and raspberry, sweet cream, vanilla, toffee and oak character with silky texture and a long finish.

#803 Catena Malbec, Argentina -13.5% ABV

Deep violet color, intense aromas, a soft texture and a concentrated flavor. Deep aromas of ripe red and dark fruits are joined by delicate violet and lavender notes with traces of vanilla and mocha.

#804 Marietta Old Vine Red Lot 62, California 13.5% ABV

Ripe, juicy fruit and a lush mouth feel are the hallmarks of Old Vine Red. Peppery spice and dusty earth add an extra level of richness. Moderate but focused tannins. This is a blend of Zinfandel, Carignane, Petite Sirah, Syrah and a few other varietals.
 
#805 Buenas Tempranillo, Spain - 13% ABV

Tempranillo displays rich, black cherry aromas and lush flavors of plum and spice on the palate with subtle vanilla notes from three months of oak aging. Medium-bodied with balanced acidity, with a smooth finish.

#806 Seghesio Zinfandel, Sonoma - 14.8% ABV

Every year, Seghesio brings in approximately 35 lots of Zinfandel averaging 25-30 years in age. The best of these lots are selected to make Sonoma Zinfandel. A small amount of Petite Sirah is blended in the wine for added complexity. The result is a tantalizing black raspberry red wine, full-bodied red.

#807 Perez Cruz Carmenere, Chile - 14% ABV

Aromatic and dark fruit, well balanced with a smooth finish. Carmenere is the most popular varietal in Chile and is known for having a dark crimson color with a medium to full body.

Lagunitas Brown Shugga'

by Jim Lannen

This week brings a new bottled beer to our list courtesy of the Lagunitas Brewing Company.

The last few years, West Coast IPAs have been becoming more and more popular. Lagunitas has become a staple in this style of beer. Originally founded in Petaluma, California back in 1993, Lagunitas has become one of the hottest and fastest growing breweries in the United States. In recent years, they've even opened a brewhouse in Chicago. (Take a peek at the following video with their founder.)

We have poured their IPA on draft for over a year now while also featuring their New Dogtown pale ale and Little Sumpin' Sumpin' ale. The next beer brought to our list is called Brown Shugga. 

Brown Shugga is their seasonal winter brew, available October through December. This beer stems from their 1997 failed attempt at a batch of their Olde Granley Wine. The result? An all new beer style.

A cross between a barley wine and an American strong ale, this beer will sure warm you up. It's a slow sipper, perfect for this time of year. Packing a whopping 9.9% ABV, it pours with a long, large head and has a dark amber color.

The signature ingredient (and quite obvious one) is brown sugar. The malt is the first flavor which hits the tongue, with a brown sugar/floral sweetness slowly developing in the aftertaste. The combination of brown sugar and floral notes adds to a caramel type flavor. The semi-bitter hops are also distinct throughout.

As the weather turns cooler by the day, stop in and try one of these winter warmer brews, only available for a limited time.

Fall Drink Specials

by Josh Theisinger

Who doesn't love a slice of home baked pies around the holiday times? Now you can have your pie and drink it too. Thanks to mix master Kim and the crew behind the bar we're introducing our cold weather lineup for specialty cocktails

Starting with the Caramel Apple Pie Martini.  We mix a healthy portion of van gogh apple vodka, stoli salted karamel, real housemade caramel, and just the right pinch of cinnamon that will leave you feeling satisfied without the guilt of actually eating a full piece of pie. The only thing missing is a flaky crust!

Next on our list is the Harvest Martini.  Celebrate the end of the harvesting season with absolut vodka, solerno's blood orange liqueur and apricot brandy in the perfect concoction that'll have you feeling warm and toasty on the inside.  

Finally we have the fall punch. This drink swerves away from the martini list and becomes one in its own.  We mix absolut vodka and triple sec with a sweet mixture of ginger ale and cranberry juice for a bubbly and tangy classic that goes down easy.  

And while you may not be jonesing for a cold martini or mixer we always have available our hot classics.  An after dinner irish coffee with real whipped cream and a topping of creme de menth is a perfect ending to any meal (or after a long night of sitting on those cold bleachers at the football game).  Or as always a peppermint patty mixed with pepperment schnapps and giaradelli dark chocolate (we don't use that instant nesquik stuff around here).  No matter the choice any drink on the list will be sure to warm you up in one way or another, and it can only be done in our newly remodeled dining room!