Welcome back to Cocktail Club, The Takeout’s video series featuring our favorite bartenders teaching us their riff on their favorite drinks. This season, we’ve brought in Abbie Rhoads from Parachute, one of our favorite restaurants in Chicago (you may remember chef Beverly Kim from our Good Gravy! show and from Top Chef).

In this episode, Rhoads teaches us Parachute’s take on the classic Whiskey Sour—which, befitting the restaurant’s Asian influences, uses a syrup made from tea. (To make this at home, just steep Rooibos tea leaves with equal parts sugar and water.)

Advertisement

Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.

Share This Story

Get our newsletter

DISCUSSION

How is it befitting their Asian influence to have rooibos tea in there?  Rooibos is native to South Africa, not Asia.

Advertisement

Advertisement