Raising the bar at DRUMBAR

Drumbar made quite a splash on the scene this summer, with a fabulous rooftop overlooking its posh Streeterville address...but what's a Chicago bar to do in winter?

Enter Craig Schoettler, formerly of The Aviary. Craig came on several months ago and quickly got to work developing an adventerous cocktail menu to enchant both business travelers and "been there, drank that" locals. Balanced tastes and clever presentation combine to make Drumbar a permanent fixture on the city's mixology trail. If you've been to Aviary, some of these tricks might look familiar, but they're no less enjoyable (in fact, more so, what with Drumbar's brighter lighting and less intimidating doormen).

Rooibos: Gin and gingerbread rooibos tea percolate in a vacuum pot, and are then stirred with a cinnamon stick to create an aromatic blend that's an ideal nightcap.

Smoke: First, a white oak "coaster" is gently charred. Next, the smoke is trapped by a glass, into which a cocktail of Laird's Apple Brandy and sarsaparilla is poured. Don't let this one sit around — it's more enjoyable while the hint of smoke still lingers.

Less flashy in presentation are the Lavender (ice cold tequila and lavender in a glass flask) and Sour (bourbon and passionfruit espuma...resist the temptation to eat the espuma on its own). Both strike me as being ideal for warm weather sipping.

Drumbar's Progressive Cocktail Menu is available on Tuesday and Wednesday evenings only.
201 E Delaware Place, atop the Raffaello Hotel