Cocktail Challenge: yellow mustard | Cocktail Challenge | Chicago Reader

Food & Drink » Cocktail Challenge

Cocktail Challenge: yellow mustard

Spiaggia's Brendan Smith gives the Brandy Alexander a ballpark twist


Sign up for our newsletters Subscribe


"I hate yellow mustard," Spiaggia bartender Brendan Smith protested after the Palm's Mike Freeman challenged him with the condiment. But thrown a curve, Smith went with it, devising a take on an old-school Brandy Alexander. His twist combines cognac with a honey-mustard gelato he made by adding French's mustard to a base of sugar, water, eggs, cream, and a bit of Miele Thun acacia honey. The name means "dessert mustard" in Italian.

Who's Next

Smith has challenged Karl Fernandez of Old Town Pour House with Parmigiano Reggiano. "Why not a yummy cheese cocktail?" he asks.

(Recipe below slideshow.)

Senape Dolce

1 oz A.E. Dor Napoleon cognac
1/2 oz Amaro Averna
1 scoop honey-mustard gelato
Acacia honey and crushed honey-mustard pretzels for garnish

Put ingredients into a blender and blend until creamy. Pour the cocktail into a martini glass rimmed with acacia honey and crushed honey-mustard pretzels.

"I believe in simplicity," Smith says. "It seems to work."

Support Independent Chicago Journalism: Join the Reader Revolution

We speak Chicago to Chicagoans, but we couldn’t do it without your help. Every dollar you give helps us continue to explore and report on the diverse happenings of our city. Our reporters scour Chicago in search of what’s new, what’s now, and what’s next. Stay connected to our city’s pulse by joining the Reader Revolution.

Are you in?

  Give $35/month →  
  Give $10/month →  
  Give  $5/month  → 

Not ready to commit? Send us what you can!

 One-time donation  → 

Add a comment