Get ready for a duel—this drink is meant to be reminiscent of walking into a saloon in the mid 1800s. “The flavors are very classic. The charred wood of the bourbon and the stone fruit of the apricot are deep and rich,” says Robert LaPata, co-owner of Evanston’s newest hot spot. The recipe is even further significant, reflecting on the history of the original Ten Mile House, the town’s “first gathering point,” which opened in 1836. The new iteration opened last November and offers an extensive, comfortbased menu.
— 1.5 oz. Woodford Reserve Bourbon
— .25 oz. Giffard Abricot du Roussillon
— .5 oz. Averna
— .5 oz. Carpano Antica Formula
1. Build in a mixing glass. Add all ingredients and stir for 15
2. Serve in a double old fashioned glass.
3. Garnish with a lemon swath with oils expressed over the top and a dried apricot.
—1.5 oz. Sotol
—.5 oz. Luxardo Bitter Bianco
—.75 oz. lime juice
—.75 oz. mint simple syrup
—.25 oz. Amargo-Vallet
Combine Sotol, Luxardo Bitter Bianco, lime juice and mint simple syrup in a shaker, shake and strain into a Collins glass. Add ice and top with soda, slapped mint and a straw. Finally, top with an Amargo-Vallet float to create two distinct layers.