Chicago’s The Bedford aims to get you lubed at the brunch hour, the new cocktail hour, doncha’ know?
Chicago just won’t slow down with pretty cool new drink joints. The Bedford: a restaurant and sophisticates bar housed in an historic bank (vault dining, natch) is kinda something else. Even if money dweebs overtake it, we’d still check it out. Beautiful space. Now the newish hot-spot has started brunch with several twists: not Bloodies with weird garnishes but some serious concoctions. The Wall Street Journal recently featured beers that go with breakfast, so, why not live a little? The Bedford is located at 1612 W. Division Street in wicked-good Wicker Park. Here’s three of their drink recipes, below. Now go bring home the bacon, bub.
Corpse Reviver No. 3 | Created with Citadelle gin, orange liquer, Lillet Blanc, grapefruit juice, and Absinthe. Served in a martini glass and garnished with a lemon peel.
Popularly drank and known in the 19th and early 20th century as the “hair of the dog” drink (as in taking the hair of the dog that bit you to help treat the wound); the Corpse Reviver was one of the most renowned hangover-fighting remedies (fight the alcohol-induced hangover pain with more alcohol!). Therefore, the appropriately named Corpse Reviver cocktail promises to do just that! Pete puts his own spin on this antiqued cocktail by adding in a kick of Absinthe that will help your body bring into its finest form in just a few sips!
Bacon and Egg Cocktail | Created with bacon infused bourbon, lemon juice, simple syrup and an egg white. Served tall over ice in a Collins glass.
Adding food to a drink might not seem like the most ideal idea, especially foods that are usually only known for being on a plate. But what better way to bring breakfast into the glass by adding bacon into the mix? This beloved brunch favorite is put in Pete’s Bacon and Egg Cocktail by being featured with bacon infused bacon and with a perfectly-fried piece put right in any cup! Adding an egg to the cocktail adds body to the drink and adds an unexpected touch of flavor.
Bloody Bedford | Created with Stoli vodka, Don Amado Mezcal Repo, Edmund Fitzgerald Porter, tomato juice, Kimchi, red hot sauce, Worcestershire sauce, lemon juice, salt and pepper. Served in a punch glass, over ice and garnished with a celery stick.
The Bloody Mary might be known as the world’s most complex cocktail and luckily Pete isn’t afraid of a challenge. He took this classic drink and brought it up a notch by adding a usual Friday or Saturday night foe – tequila. Adding tequila into the typical Bloody Mary not only turns it into a Bloody Maria but also helps to bring out a better taste in the tomato juice. Pete’s drink also features a dash of Edmond Fitzgerald Porter, a locally-brewed beer which features a coffee taste, so patrons can say they did indulge in their morning coffee!