- Brian Guido
Cyndi Fecher and Brian J. Solem, founders and editors of Graze magazine, are downing:
Letherbee Gin After the release party for Graze's first issue, we needed a good, stiff drink—emphasis on good. Naturally, we headed to Lula Cafe, our kitchen-away-from-home, where we discovered two things: the jade-colored Green Garter cocktail, which is a tango between attractive opposites jalapeno and cucumber, and the gin that makes the Green Garter extra special.
Produced by Lula Cafe's head bartender, Brent Engel, and wine distributor Miriam Matasar, Letherbee Gin has an outstanding balance of floral flavors and juniper crispness to pair with just about any gin-friendly cocktail. We like that it's a local, moderately priced spirit that we want to drink for the taste—not just because we want to support Chicago-area distilleries. Cyndi drinks it with a squeeze of lime or a home-brewed shrub, while Brian likes to watch its phosphorescence blush with splashes of Campari and sweet vermouth. We think you'll like it just about any way.