Cocktail Challenge: cream of tartar | Cocktail Challenge | Chicago Reader

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Cocktail Challenge: cream of tartar

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Perennial Virant's Matty Eggleston challenged Stephen Cole, formerly of the Violet Hour (he's planning to open a bar called the Barrelhouse Flat in Lincoln Park in October) with cream of tartar. Cole decided to use the acidic salt to create a chemical reaction with baking powder—he originally wanted to make a version of Pop Rocks, but when that didn't work he moved on to a powder that fizzes in your mouth.

The Boston G

1½ oz Siete Leguas tequila blanco

½ oz Luxardo Maraschino liqueur

½ oz lime juice

¼ t cream of tartar

¼ oz simple syrup

2 dashes Regan's orange bitters

½ t baking soda

Rim glass with chartreuse fizzy powder* and place baking soda in glass. Combine all other ingredients in a shaker with ice, shake, strain, and pour into glass. Top with a few dashes of Elixir Vegetal (or another chartreuse).

*Chartreuse Fizzy Powder

¾ cup green chartreuse

2 cups sugar

¼ cup water

1 T baking soda

¼ cup cream of tartar

Add the first three ingredients to a saucepan, heat over medium heat to hard-crack stage on a candy thermometer (be very careful, as the mixture will be extremely hot). Remove from heat and pour carefully into a mixing bowl. Whisk in the baking soda and cream of tartar, then cool in a dry location. Once cooled, process in a food processor to make into powder.

Who's Next:

Cole has challenged Paul McGee of the Whistler with beef stock.

—Julia Thiel

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