Meet the Mixologists of the 2015 Meals on Wheels Celebrity Chef Ball

Oct. 29, 2015

We are proud to sponsor the Meals on Wheels Chicago Celebrity Chef Ball for a seventh consecutive year. One of the city’s longest-running culinary fundraisers, the 27^th annual event brings together some of Chicago’s best to support the organization.

Meals on Wheels Chicago provides home-delivered meals to our city’s senior citizens and individuals with disabilities, helping them maintain an independent lifestyle. We’re thrilled to join our partners E&J Gallo and William Grant & Sons in delivering wine and cocktails for the evening’s guests. Tickets are still available for both the VIP Chef’s Table and the Chef’s Tasting Party.

We caught up with the Celebrity Chef Ball’s featured mixologists to find out what inspired their involvement and how they'll be stirring-up sponsoring brand Hendrick's Gin on November 13^th at Morgan Manufacturing.  

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Stephen Cole, The Barrelhouse Flat and Lone Wolf

Cocktail: “Dandy Lion”

2 oz. Hendrick’s Gin, .5 oz. Absinthe, .75 oz. Lemon, .5 oz. simple syrup, 2 slices of muddled cucumber, garnish: cucumber slice. Method: muddle cucumber and add directly after the absinthe. Add the rest of the ingredients, shake and strain, (served in footed Collins glass)

Freddie Sarkis, Broken Shaker

Cocktail: “Yummy Numby”

1.5 oz. Hendrick’s Gin, .5 oz. fino sherry, .5 oz. passion fruit puree, .5 oz. Sze Chuan pepper corn syrup, .5 oz. lime, garnish: cucumber ribbon wheel and rosemary sprig (served in Collins glass)

Harrison Ginsberg, The Dawson

“Any time you can get a group of people together to work towards a common goal, it builds a stronger community. The food and beverage scene in Chicago is already very close-knit. It is important to come together and give back to the city that we all love.” 

Cocktail: “Sunday Drive”

1 oz. Hendrick’s Gin, 1 oz. Manzanilla Sherry, .75 oz. lemon, .5 oz. raspberry syrup, .5 oz. fennel juice, 1 dash absinthe, garnish: fennel frond (served on the rocks)

Arthur Horocki, CELESTE 

“The Mango Shrub’s base is a house made drinking vinegar. The vinegar excites the palate and encourages appetite, the preserved mango reminds us of summer flavors year round. We add Hendrick’s Gin and house made tonic to create dimension and effervescence. The cocktail is light and refreshing while complimenting food.”

Cocktail: “Mango Shrub”

1.5 oz. Hendrick’s Gin, 1.5 oz. house made Mango shrub, tonic water

Griffin Elliott, Sepia 

Cocktail: "Pineapple Express"

2 oz. Hendrick’s Gin, .75 oz. Kina L'Aero D'Or (Tenzing), .75 oz. pineapple gomme, .75 oz. lemon juice, 1 dash Regan's orange bitters, 1 pinch of salt, 1 sprig of rosemary, garnish: orange peel and mint sprig  (served in rocks glass)

Steve Carrow, Author of the Potation Handbook 

“Meals on Wheels has long been one of my favorite charities. I was fortunate to spend my grandparents’ final years with them. My grandfather was an incredible man who took pride in how he took care of his family. When he was unable to do so I could see that helplessness in him and I decided to relieve him of that duty. MOW provides a spirit-saving service to so many people nationwide and I am humbled to be even a small part of making someone, if anyone, not feel helpless.”

Cocktail: “Shrubellini”

Hendrick’s Gin, Rare Tea Cellars Champagne Peach Shrubbery (served in coupe glass)

Wade McElroy, Sportsman’s Club 

Cocktail: “Splice the Mainbrace” 

2 oz. Hendrick’s Gin, .75 oz. Lemon, 1 oz. Early Gray Tea Syrup, 4 drops Saline Solution, 1 dash Angostura Bitters, garnish: Maldon salt, method: shaken and strained (served in coupe or cocktail glass)

Brad Bolt, Bar Deville

Cocktail: “Army Navy”

2 oz. Hendrick’s Gin, 1 oz. Orgeat syrup, .75 oz. Lemon Juice, garnish: lemon peel  

Dessert Cocktail: “Fairies Kangaroo”

1.5 oz. Flor de Cana aged rum, .25 oz. Crème de Cacao, .25 oz. Branca Menta coupe 

John Stanton, Sable Kitchen 

"I'm a big fan of this event. It's a great gathering of culinary and bar minds, and an opportunity to do something special and creative for a great cause."

Cocktail: “Sunset and Dooryards”

1.75 oz. Hendrick’s Gin, .75 oz. Cynar, raspberry syrup, .75 oz. lime juice, .25 oz. honey, 1 dropper Elemakule Tiki Bitters, and muddled cucumber (served in coupe with cucumber garnish)

Cocktail: “HEALTH & BEAUTY”

1.5 oz. Hendrick’s Gin, .25 oz. chartreuse, .25 oz. maraschino, .5 oz. lemon, .5 oz. sorrel syrup, 3 dash celery bitters, top with cucumber soda (served in Collins glass) 

Danny Shapiro, Scofflaw 

Cocktail: “The Bluff”

1 oz. Hendrick’s Gin, 1 oz. bonded apple brandy, .5 oz. French aperitif, .25 oz. Lucky Falernum (served in rock glass)

Justin Anderson, The Promontory 

"I am humbly honored and excited to be a part of this event for a fourth consecutive year. This annual function allows us the rare chance to be around so many of Chicago’s most talented hospitality leaders for an evening, while most importantly, affording us the opportunity to help promote awareness and support for a truly important cause."

Cocktail: “Long In The Tooth”

1.5 oz. Hendrick’s Gin (infused w/ kilogram of organic chamomile tea), .5 oz. pineapple cordial, .5 oz. lime juice, .5 oz. turbinado simple, 1 oz. sparkling cider, garnish: pineapple leaf and chamomile (served in 10 oz. Collins glass)

Clint Rogers, The Gage & The Dawson

Cocktail: “Swiss Watch”

1 oz. Hendrick's Gin, 1.5 oz. cherry infused Carpano Bianco, .75 lime, .5 oz. simple syrup, 2 oz. soda, garnish: a madeira cured cherry