The hot seat

Gadget I’m enjoying working with a repurposed olive-oil mister. You can load it up with housemade tinctures, bitters, etc. Add a little fire to the mix and you can toast the top of a cocktail with amazing aromatics or brûlée ingredients in a glass.

Bar I keep a spot warmed up at Orbit Room (2959 N California Ave, 773-588-8540). It’s an honest joint, with a great staff and good music. I’ll usually see my way through a glass (or two) of Templeton Rye while catching up with friends. I’ve also been finding myself at Bar DeVille (701 N Damen Ave, 312-929-2349). They have a great spirit selection and comfortable room.

Ingredient I’m playing a lot with rhubarb, as it’s one of the first things to come into season, creating consommé for syrups and infusions on the spring drinks menu.

Essential cocktail book For the industry professional, it’s Imbibe! by Dave Wondrich. He’s taken the original bartender’s manual (c. 1862), The Bon Vivant’s Companion or How to Mix Drinks, and broken it down. It’s filled with a wealth of knowledge, history and recipes. For the enthusiast and professional alike, Dale DeGroff’s Craft of the Cocktail and Bridget Albert’s Market-Fresh Mixology. Spend a little time with these and you’ll be the star of every barbecue this summer.

937 N Rush St (312-255-0022).

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