Allswell Endswell

Allswell Endswell by Wade McElroy

Here’s a toast, and a wish, to this challenging puzzle and to this challenging year. The toast is a celebration of all we’ve been through, so far, and what is still yet to come, and although there seems no end in sight, I’m ever optimistic. The drink is from Chicago’s Wade McElroy, who came to the windy city from New York in 2011 and has been an award winning fixture in the industry there for the past ten years. Named Eater Chicago’s Bartender of the Year in 2014, his establishments are successful because they evoke the perfect “corner bar” feel and mix unpretentious hospitality with daily creativity.

well-to-do

At his Logan Square “neighborhood hangout” American Bar, he created this delicious mix of mezcal, sloe gin, Salers aperitif, lemon and raspberry. The smoky mezcal is offset beautifully by the tart, floral sloe gin, a perfect seasonal spirit that is just coming into its winter prime. Sloe berries are traditionally harvested after the first frost sometime in late fall or early winter, and sloe gin is then ready after another month or so. Of course most of us don’t make our own, and it’s readily available in stores at any time, but it’s still nice to know the seasons for these things. Saler’s gentian aperitif provides a little herbal bitterness, and raspberry syrup lends a touch of bright sugar to the drink. It’s all quite bittersweet, which I feel is a perfect summary of things and a fitting way to toast the past year. Happy New Year!

This pair is well served

Allswell Endswell by Wade McElroy

1 oz mezcal

½ oz sloe gin

½ oz Salers

¾ oz lemon

¾ oz raspberry syrup

4 dashes Angostura bitters

Mint sprig

Add ingredients to a tall glass filled with crushed ice and stir briskly. Garnish with mint (or a lemon peel bucket).

Fare thee well, 2021