Shower beer.

September 8, 2009 at 4:42 pm (Beer, Current Events, What we are thinking, What we're drinking) (, , , , )

by Erin

There are plenty of Friday nights when the rest of the world is out pounding the pavement, drinking it up at bars, clubs, rock venues, and house parties all over the city. Drinking, and probably drinking too much. After all, it’s the weekend! What we work for all the week. A time to unwind, be social, and do things ill-advised for tamer evenings, like Tuesdays.

Unless you work in the hospitality industry, that is. We of the bizarro schedules are usually working our hardest on Fridays and Saturdays, while early on in the week–school nights!–are usually the best times to really tie one on, if so inclined. It is a fine balance; plenty of my friends work ‘normal people hours’ and as such they expect me to come hit it, hard, with them on weekend nights. And sometimes I join them, occasionally making a visit to Jim’s Original before the Sunday shift a complete and total restorative necessity. All that said, there are plenty of weary Friday evenings when I refuse to join the crowds and instead opt to settle in, have a glass of wine, maybe two, and conk out.

When thinking of drinking, I feel like many people have some idea about when it ‘should’ occur. Of course, this idea varies tremendously across different cultural groups. Many French will drink some wine with lunch, while here in the States, we joke about having to wait until 5 PM to have a cocktail–and then go get obliterated. For me, I sometimes opt out of when it’s ‘normal’ to have a few drinks, like on the weekends. But I do sometimes just want some wine, or a beer. In the morning. And so, if I am not heading to work, I have one! And that, my friends, is balance– don’t drink if you don’t feel it. And have a beer if you want one. I recommend the lazy morning shower beer, personally*. Try it out sometime!

*A special occasion variation is the shower flute of Champagne.

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LUSH Interview: 10 Questions with Rob Salitore

May 1, 2009 at 9:09 pm (Current Events, Interviews, Our Favorite Things, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

Ten Questions With…

ROB SALITORE

BIO: Rob is a long time supporter of LUSH, actually one of our first customers!  Although he works mainly in construction, Rob’s latent talent is developing deep friendships and creating a growing appreciate for sharing moments, and sips, with amazing people.  He also has phenomenal connections in the beer and wine world.  On his ‘off’ time, Rob represents Linne Calodo wines in Chicago.    This is one cool guy.

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French Wine Series: Sessions 2 & 3

March 23, 2009 at 9:35 pm (class, French Wine) (, , , , , , )

We just finished up the final session in our French series last night. And what a way to end it, focusing on the wines of Bordeaux and Champagne! Two heavy hitting regions that can be rather intimidating, we wanted to provide an overview of the terroir, the grapes used, how the wines are made, and important information for buying wines from these areas. And we wanted to open wines that would demonstrate the variety that each region has to offer! The wines we poured were:

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LUSH Interview: 10 Questions with Adam Seger

February 10, 2009 at 8:31 pm (Interviews, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , , , , , , , , )

10 Questions with…

ADAM SEGER

Nacional 27

Mixologist, Sommelier, and General Manger

NACIONAL 27
325 West Huron
Chicago, IL 60610
(312) 664-2727

http://www.nacional27.net/

BIO:

Notorious on the Chicago scene as a wild brandisher of swords, a thrower of fullly adorned Christmas trees, and the instigator behind many feasts comprised of the ultimate pairing of vintage Champagne and fried chicken, Adam Seger is a mover and shaker (of cocktails). At Nacional 27, Mr. Seger approaches mixology and wine pairing as a chef, focused on the elements of each cocktail playing in tandem with each ingredient to create a culinary-mixology fusion, seamlessly intertwining components of the bar and the kitchen. If you care for accolades and achievements, Mr. Seger is also a Certified Culinary Professional (CCP) and has passed the Advanced Exam of the Court of Master Sommeliers. No surprise that he tinkers in the kitchen to hand-craft custom liqueurs and uses primarily boutique, authentic, hard to track down spirits…he has a serious ingredient obsession. He makes his own maraschino cherries! Mr. Seger is dabbling in boldness of flavor that is deftly balanced and elegant to boot, while wowing the palate.

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LUSH Interview: 10 Questions with Mitch Einhorn.

January 13, 2009 at 9:38 pm (Beer, French Wine, Interviews, Our Favorite Things, Travel, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , , , , , , , , , , , , , , , , , , , , , )

10 Questions with…

MITCH EINHORN

LUSH Wine and Spirits

Owner, Head LUSH

BIO:

Mitch Einhorn, a local boy with a penchant for incredibly irreverent humor, yummy food, wine, beer, and bourbon, is the catalyst to making LUSH happen.  He loves good wine and wants to share.  He cooks…gourmet chef style, with big knives, and loads of local, or at least gourmet, ingredients.  He has a couple awesome kids that inherited the precocious tendency to entertain.  The Einhorns have been involved in several local Chicago projects, including Bone Daddy, Pie Hole, and the Twisted Spoke…um, Smut and Eggs anyone?  Mitch is a serious wine drinker…and likes to spread the love for all things fermented.  Hence, each and every day wine, beer, and spirits are OPEN and available to sample.  LUSH strives to offer hand-crafted, eclectic, boutique bottles.  Any budget is welcome, just make sure you are ready for an adventure.  Open your palate and step into Lush.

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Champagne, with a side of sword.

January 6, 2009 at 8:29 am (Our Favorite Things, Special Events, What we are thinking) (, , , , , , )

by Ms. Rachel Driver, LUSH Manager

Feeling a bit STABBY? PLAY with KNIVES and CHAMPAGNE!

Get the bottle open. Swords are highly recommended. But, a sharp knife, utility tool, or exacto knife will due. Let the bottle bubble forth. Sexy sexy. Sparkle sparkle
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Drinking a Vintage: 2000 Champagne

January 5, 2009 at 8:10 pm (Our Favorite Things, What we are thinking) (, , , , , )

by Jane Lopes on Champagne

2000 in Champagne has been called a “winemaker’s vintage”. This means, essentially, that the vintage was problematic: winemakers couldn’t rest on their laurels, counting on good conditions to produce optimal fruit. A warm, damp winter was followed by a wet spring and not much warmth until May. June and August were warm and dry, but July was cold and rainy. The result of this variable weather was variable fruit: some afflicted by mold and chlorosis (a yellowing of the vine due to a lack of chlorophyll and other nutrients), some overly ripe; some vineyards had very high yields, some very low. Luckily, the weather evened out for harvest (beginning on September 11th and ending in early October), saving a considerable number of the grapes. Read the rest of this entry »

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What will you be drinking New Year’s Eve?

December 30, 2008 at 3:49 am (French Wine, What we're drinking) (, , )

Despite its lack of originality for the day, I will certainly be drinking bubbly on New Year’s Eve. I just can’t imagine toasting the New Year with anything fizzless. BUT, within the grand category of sparkling wine, there are many options that certainly do not lack originality. Read the rest of this entry »

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