What are the latest cocktail trends Chicago?
It’s very, very seasonal. I see a lot of things going on with winter citrus. When we get into the spring, rhubarb is the first local thing that we get, so I see that coming up quite a bit. More and more bars are starting to grow their own herbs and also go to the farmers market for seasonal produce for cocktails. So definitely seasonal adjustments are on the list quite a bit.
There’s an absolute explosion of local spirits. We’ve gone from probably one craft distillery in the state for a number of years to five just in the city of Chicago. And the mixologists have kind of taken after the trend of the chefs. Chicago is definitely a big locavore city, and the chefs really support the local farmers and produce, and now the mixologists are starting to do the same thing with the local distilleries and local spirits.