With Independence Day falling on a Thursday this year, we knew that the long weekend would mean a succession of parties. We did the sides and salad thing on the actual 4th, so decided it might be fun to bring an appropriately spirited drink to the next sparklers stocked celebration. We contacted The Whistler in Chicago for a red, white or blue hued recipe suggestion.
Or so we thought.
Soon after we sent out the request, the makings for a fruit filled cocktail landed in our inbox from the Whistler, Robert Stemmons. Jacque had emailed a talented triller and bird trainer, not the bar. Mr. Stemmons teaches our winged friends to warble and taught us – good sport that he is – to make a patriotic pitcher.
- 1 oz Peychaud’s Bitters
- .5 oz Angostura Bitters
- .75 oz Simple Syrup (1:1)
- .75 oz Lemon Juice
- Cel-Ray Soda
- Strain into Collins glass
- Top w/ 2 oz Dr. Brown’s Cel-Ray Celery Soda
- Garnish w/ lemon twist
Cheers to both Whistlers (and Billy too) – you made our holiday weekend shine.