Cocktail and Food Pairing Dinners
We are partnering with some of the best restaurants in the Chicago area for a series of one-night-only menus of food and cocktails. Get the scoop and join us!
Sirène Absinthe Verte News & Recipes
The response to Sirène has been tremendous. Here's more on how to drink absinthe, more lore, and some great new recipes to share. Read on!
Other Upcoming Events and Outings
We have a bunch of cocktail and mixology classes, tastings and other fun stuff in the works - check out the details!
We're Looking for Help!
Know someone who might be interested in ultra-flexible part-time, at-home work? Please tell them about our opening!
May 2008 News
Many rituals accompany the consumption of absinthe. Traditionally, a small amount of absinthe is poured into an absinthe glass. If desired, a sugar cube is placed on an absinthe spoon over the glass, and cold water is slowly dripped through the cube and spoon to disperse it into the glass. After the desired amount of water has been added, the glass is stirred with the spoon and sipped.
If you don't have a fountain, you can get a brouilleur, or you can use a small pitcher of ice water and a spoon. Or, you can shake water with ice in a shaker, then slowly pour it into the glass over your spoon.
Is Absinthe Bitter?
Well-made absinthes have bitter notes from the wormwood, but they are not overly bitter. The typical dominant flavor comes from anise, and has a black licorice quality. Other herbs round out the flavor profile, adding nuance and complexity.
The concept of pairing great cocktails with great food is new in Chicago, and it has tremendous potential, which we'll be exploring. The options available to a mixologist allow for as much creativity in drinks as a great chef has with food.
Each of these dinners will include a one-night-only tasting menu of food and drink pairings designed by each restaurant’s chef and mixologist teams, in consultation with us. While the number of pairings and style of cuisine and cocktails will vary from restaurant to restaurant, the theme of great pairings is the same.
Each dinner will have a limited number of seats, and the chefs and mixologists will join our group to talk about their creations. Here are the details on the first two in the series, we hope you can join us for one or more of these!
Vie Restaurant, Western Springs
Thurs, May 29th, 6.30 pm
Join us for a 6-course tasting menu, preceded by cocktails and passed items. $110 per person, before tax & gratuity.
Quince Restaurant, Evanston
Thurs, June 12, 7.00 pm
Join us for a 4-course tasting menu. $70 per person, before tax & gratuity.
Contact the restaurants directly for reservations for these limited events!
More Upcoming Events
Sat, May 17, 2-6 pm
In-store Tasting at Treasure Island (Broadway location) in Chicago. Join Sonja and taste some fun springtime cocktail ideas.
Weds, May 21, 6.30-8 pm
Mixology 101 Seminar at Sam's Wine & Spirits in Highland Park. Join Sonja and her mixologist friend, Angie Jackson, for a fun cocktail making & tasting class. We'll cover the basic equipment and techniques for making a range of cocktails, and we'll make a few drinks too. You'll get to take home a muddler and shaker. $25 per person, visit here for tickets.
Fri, May 23, 5-8 pm
In-store Tasting at UnCork it! in Chicago. Join Sonja and taste some cocktail ideas for your Memorial Day BBQ.
Sat, May 24 , 2-5 pm
In-store Tasting at Sunset Foods in Northbrook. Join Sonja and our friends from Longbranch Bloody Mary Mix and taste some cocktail ideas for your Memorial Day BBQ.
Tues, June 3 , 5.30-8 pm
Summer Sipping Soiree at Sam's Wine & Spirits in Highland Park. Come to this festival of summer beverage options, including some new North Shore cocktails. Visit Sam's website for tickets.
Thurs, June 5 , 6.30-8 pm
Summer Cocktails Class at Binny's Beverage Depot in Glen Ellyn. Join Sonja and her mixologist friend, Angie Jackson, for a fun cocktail making & tasting class. We'll make a nd taste a bunch of great summer cocktails using a range of ingredients and spirits. $15 per person, contact the store for tickets!
Toulouse-Latrec
Created by our friend Tim Lacey at Custom House
1 oz. Distiller's Gin No. 6
1 oz. Atholl Brose
½ oz. cane syrup
¾ oz. lemon juice
½ oz. Sirčne Absinthe Verte
1 egg white
Combine all ingredients in a shaker and dry shake. Add ice and
shake the *&!$ out of it. Strain into a chilled coupe and garnish with a
few drops of Angostura bitters.
Orange Absinthe Frappe
½ oz Sirène Absinthe Verte
¾ oz Orange Curacao
1 tsp Fresh Lemon Juice
2 tsp Orange Juice
Stir the ingredients together without ice. Fill a small coupe glass with crushed ice, then pour drink over the ice. Garnish with a thin orange slice.
More Fun Toasts
"Eat, drink and be merry, for tomorrow ye diet."
"Here's to today - the tomorrow you worried about yesterday."
"May the most you wish for be the least you get."
"Here's to hell! May the stay there be as much fun as the way there!" - Rudyard Kipling
"Let us toast the fools; but for them the rest of us could not succeed." - Mark Twain
Source: House & Gardens Drink Guide, 1973.
North Shore Distillery is the first and only artisanal distillery in Illinois. We have a passion for spirits, and for developing creative new products. Learn more about us on northshoredistillery.com. We hope you enjoy our products!