Chicago’s Buzzworthy Bartender Delivers the Perfect At-Home Cocktail Recipe
“Chicago is a hard working, hard drinking kind of town.”
This is the phrase that Chicago mixologist Julia Momose and her fiancé Sammy Faze believe perfectly encapsulates the ethos of the windy city. It’s also why we picked Chicago to be one of our first DRINKS markets — now delivering wine, beer, and liquor on-demand in 25 minutes or less.
As a city that was burned and rebuilt by people who continue to push forward, Julia says that the same level of intensity is applied in the world of cocktails. “Bartenders in this city are working to make the best possible drinks for their patrons… I love how a simple, well-made drink can turn someone’s day around. Some people say that their favorite drink is a ‘shift drink’… that beverage enjoyed after an intense day or night of work.”
And we couldn’t agree more with Julia, named Jean Banchet Mixologist of the Year, F&W Best New Mixologist, and Zagat’s 30 Under 30 — along with the creator of the innovative drinks at GreenRiver and The Annex.
With the goal of now giving our customers the opportunity to hone their at-home mixology skills, we asked Julia to give us her take on Postmates DRINKS and the key to unlocking your inner mixologist.
“I think people are being inspired now to make amazing drinks at home too. I am in full support of that! Just so long as you still remember to visit your local bar from time to time.” So if you’re looking forward to a Postmates and at-home cocktail kind of night, Julia recommends keeping it simple.
“It doesn’t have to be anything extremely fancy or extravagant, just great ingredients, combined with care… In the summer, I don’t know if there is anything more refreshing than an ice-cold, fizzy drink such as a Japanese whisky highball, or a gin & tonic. I love a bitter spritz with Campari, Aperol, or Suze. Also delightful in the summer is a low-proof sipper that I mix at home: green tea & tonic, with vermouth.”
Japanese Whisky Highball
- 1 1/2 ounces chilled Japanese whiskey
- 3 or 4 ounces cold seltzer
- Clear cracked ice
Bitter Spritz
- 3 ounces Prosecco
- 2 ounces Campari or Aperol
- 1 ounce club soda
- 1 slice orange
But aside from these recipes — complete with ingredients customers can now postmate directly from the Postmates DRINKS tab — Julia says that there is plenty of room to venture into the “realm of creating some speciality drinks at home of your own design… once you understand the balance behind spirit, bitters, sugar, and water.” If you’re looking to advance your mixology skills and looking for something spirit-forward, “an Old Fashioned, a Negroni, or a dangerously cold Vesper Martini could be just the thing.”
But no matter your skill level, the important thing is to have fun with it. “One of the main reasons why I chose to become a bartender is because I love to make people happy… the same approach should be applied to mixology skills and making those at-home cocktails.”
