The Chicago Sun-Times has an article this week about dealing with winter weather the old fashioned way: drinking yourself warm.
There's the usual mentions and recipes from bartenders in New York and (of course) Chicago, but then author Seanan Forbes mentions not one, not two, but three bartenders from Kansas City.
The first is Ryan Maybee:
"Contrast might be the bartender's best tool. Kansas City's Ryan Maybee,Maybee was a partner in J.P. Wine Bar and now has a Crossroads bar in the works called Manifesto. It's scheduled to open up later this year.one of the Midwest's hottest mixologists, uses a mist of absinthe to
spark the senses... Maybee smokes liquor, puts roasted butternut squash in drinks and makes
a pumpkin infusion with mulling spices. Warmth comes with sweetness, too"
"Canatser's [sic] a trained botanist, and Beavers is keen on infusions. TheyThe article doesn't mention it but Conatser was the winner of the 2008 Kansas City Bartending Competition.flavor bourbon with dates and brandy with apples and apricots. They
make crabapple infusion ('It's surprisingly good,' Beavers says). They
have even taken to making vermouth: dry, sweet and sipping."
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