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Behind the Bar with Baptiste & Bottle

Learn how to craft your own classic cocktail at home

Conrad Hotel

There is something comforting and almost glamorous about a good hotel bar. If you’re traveling, it’s a nice and convenient escape from your room, without venturing too far from the comfort of bed. If you’re stopping in at a hotel in your own hometown, it can make you feel like you’re on a mini-vacation. In a city like Chicago, where hotels abound, there are plenty of spots to nip in for a drink. This fall, instead of choosing the usual standby, why not try something new?

Conrad Chicago {101 East Erie Street, Chicago; 312.667.6700} will be opening Baptiste & Bottle on their 20th floor to serve as the pillar of the hotel’s food and beverage program on November 14. It features American cuisine with an approachable but vast bourbon-centric beverage program.

Conrad Hotel

The sapce draws influences from Chicago’s former “Whiskey Row” with masculine tones and textures. Essentially, if you’re a Don Draper fan, this is the spot for you. Surround yourself with the incredible views of Michigan Avenue and the city skyline, while you sink into a cocktail.

Featured menu items off Executive Chef James Lintelmann’s menu include:

  • Fluke and Plumb Crudo
  • Asparagus and Pimento Cheese
  • Slow Cooked Short Rib

While those menu items should be enough to have your mouth watering, the real spotlight is on the cocktails, like The Black Betty. The Black Betty is a house cocktail at Baptiste & Bottle, and “expresses our love for all things bourbon.” It’s a complex, layered, slightly bitter whiskey forward cocktail that highlights Fernet Branca Amaro.

Black Betty

Now we do recommend you coming in to drink it onsite, but if you want to give a go at home, we have the (previously) secret recipe for you as well.

Black Betty Recipe:

In a mixing glass filled with ice, combine 2 ounces Wild Turkey 101 Rye, 1/2 ounce Fernet Branca, and 1/4 ounce Demera Syrup. Add 2 dashes orange bitters and Baptise & Bottle Aromatic Bitters (or Angostura as a substitute). Stir until ingredients are chilled and pour into a rocks glass with a large ice cube. Garnish with an orange peel.

By Kaleigh Glaza, Online Editor