Located in Western Springs, Illinois, Vie is the brainchild of James Beard Award nominee Chef Paul Virant. This Michelin-starred restaurant is based on Virant's love of preserved ingredients to create modern American dishes, such as wood-grilled quail, smoked acorn squash ravioli, and pan-roasted walleye pike.
Vie's beverage director, Bill Anderson has crafted a cocktail menu full of interesting and mouthwatering selections including drinks containing apple-infused vodka as well as kumquat-infused gin. He also enjoys mixing tea with his cocktails because of the distinct flavors it imparts. If you want to try your hand at mixing tea into a cocktail, Anderson suggests his drink Makes Wide Turns.
"Makes Wide Turns was an ad hoc cocktail I prepared for a group of four thirtysomethings one evening last fall," says Anderson. "They asked for a rye-based cocktail that was velvety and stirred." The group seemed to really enjoy the drink and ordered several rounds. "As they began to leave, one enthusiastic member of the party lightly clipped a doorjamb and giggled." The next day on his drive to work, he read the words "Makes Wide Turns" on the back of a truck. "Recalling the young man's change in depth perception, I decided to put the drink, titled after this trailer sign, onto the list as soon as I arrived at work."
Makes Wide Turns
- 1 1/2 oz Bulleit Rye
- 3/4 oz Bols Genever
- 1/2 oz Aperol
- 1/2 oz vanilla Earl Gray tea syrup
- Fee Old Fashion Aromatic Bitters (to taste)
To make Earl Gray syrup, steep Earl Gray tea in one and a half cups of boiling water with a vanilla seed, bisected lengthwise, in the pot. Strain away tea leaves and vanilla seed. While still piping hot, add an equal amount of granulated sugar. Stir until sugar dissolves, and set aside this solution to cool. Stir all ingredients and serve over a single, large chunk of ice. Garnish with a flamed orange peel, to be discarded.