A Girl and Her Barstool

“Riff On A Scofflaw” Made with Redemption Rye.

If you haven’t tried Au Cheval yet it is a definite go to! Walking in on Saturday during brunch hours I was prepared for chaos. Although Au Cheval was whirling, it had a nice mellow feel with a comfortable atmosphere. I plopped down on a cushy barstool and perused the back bar. Ah! Redemption Rye. Excellent. I love rye whiskey. Redemption is made in small batches, allowing for a longer barrel aging (over 2 years). To be considered a “rye” whiskey it must be made from a mash of at least 51%. The Redemption Rye uses a mash of 95% premium rye grain. It has an awesome spicy flavor. It’s like biting into a loaf of fresh homemade rye bread.

Au Cheval’s beverage director Joe Darling was behind the bar. I asked him to make me something tasty with the Redemption Rye and he delivered. In fact, he delivered over and over again…..but that’s another story. Joe mixed up a “Riff On A Scofflaw” consisting of Redemption Rye, Grenadine, Cocchi Americano, Lemon Juice and a dash of bitters. I can still taste that pungent grainy rye with a nice tart, sweet and slight bitter finish that the lemon and Cocchi Americano added. My new favorite rye cocktail!

Au Cheval not only offers a creative cocktail menu and craftbeer list but also an insane tasting – heavy on the pork food menu that will comfort you on any cold winter day. The music playing is unique as well. Darling’s favorite thing at Au Cheval is the library of Reel-to Reel tapes mixing right along with him.

hours: Open: Sundays: Brunch 10am-3pm, Dinner 5pm-1am (full menu until midnight) Monday through Thursday: 5pm-2am (full menu until midnight, late night menu 12am-1am) Friday: Lunch 11am-3pm, Dinner 5pm-2am (full menu until midnight, late night menu 12am-1am) Saturday: Brunch 11am-3pm, Dinner 5pm-2am (full menu until midnight, late night menu 12am-1am)

With it’s rich history of the star-ridden supper club that started back in 1938, the PUMP ROOM still has that 1940’s vibe but now with a more modern twist since undergoing a complete renovation in 2011.

Walking through the doors of the past one could see the likes of Natalie Wood, Audrey Hepburn, Frank Sinatra, Elizabeth Taylor and Humphrey Bogart. It has been referenced in Frank Sinatra’s My Kind Of Town (Chicago is) and also part of a scene in Alfred Hitchcock’s North by Northwest. It is no wonder that when I sat down at the swank bar and introduced myself to mixologist Matt Trudeau, he mentioned he was an actor. Most recently seen in Chicago Fire…..and with looks good enough to stand up to the cast! Ok, now where was I going with this article?………Oh yea! The cocktails!

Matt mixed me up one of his best: the Rosemary Paloma. Made with Olmeca Altos Plata, fresh lime, grapefruit juice, homemade rosemary syrup and grapefruit bitters. The Paloma is quite often made with a grapefruit-like soda such as Squirt or Fresca but can be substituted with juice only. The grapefruit juice and grapefruit bitters used at Pump Room helped enhance the sweetness and fruitiness of the Olmeca while the herbaceous Rosemary syrup helped to balance out the citric taste.

Pump Room’s Chef Moosah Reaume does an extraordinary job infusing the bar’s house-made syrups with creative combinations such as Passion Fruit-Chili (my favorite!) and Rasberry-Lychee…allowing for many tasty cocktails on the menu. Unfortunatley I had time for only one, but will most definitley be back to hit up their happy hour when they offer small plate versions of some of their menu items. And I gotta try the Passion Chili next….made with Bourbon, the Passion Fruit-Chili syrup, lime and ginger ale. Ahhhhhh……all my favorite flavors mixed up in a glass of boubon. Heaven!

A Girl and Her Barstool

“Riff On A Scofflaw” with Redemption Rye at Au Cheval

Pump Room- Cocktails with Historical Surroundings

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