What We're Drinking: Bartender’s Choice

2011-01-31T07:00:00Z 2014-08-21T15:02:22Z What We're Drinking: Bartender’s ChoiceWritten by Catherine Neville
Photography by J. Pollack Photography
Feast Magazine | Inspired Local Food Culture/Midwest

Pick your poison and let the stellar bartenders at Pi's Central West End location do the rest. For just six bucks, they'll whip up a wild-card cocktail with whatever base spirit you like - gin, bourbon, tequila, whatever. You may be asked whether you'd prefer a hot cocktail or one that's cold, but that's all the information they need to craft a cocktail that will certainly please your palate. The fun is in the anticipation and taking that first surprising sip. When we recently stopped by on a wintry evening after work, we picked whiskey and let bartender Melody Raccagno take it from there.

Pi in the Central West End, 400 N. Euclid Ave., Central West End, 314.367.4300, restaurantpi.com


By Melody Raccagno, Pi in the Central West End

Serves | 1 |

  • ¼ oz Pernod or absinthe
  • 2½ oz rye whiskey (Raccagno chose Old Overholt Straight Rye Whiskey)
  • ½ oz simple syrup
  • 3 dashes Peychaud's Bitters
  • lemon twist

| Preparation | Fill a rocks glass with ice. Add Pernod and fill the glass with water. In a separate ice-filled glass, mix whiskey, simple syrup and bitters. Stir. Dump the ice and water out of the rocks glass and strain the cocktail into the Pernod-washed glass. Garnish with lemon twist.


Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.