Step-by-step instructions for making Annemarie Sagoi's Yawning Gap | Slideshows | Chicago Reader

May 10, 2013 Slideshows » Food & Drink

Step-by-step instructions for making Annemarie Sagoi's Yawning Gap 

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The bartender at Big Star and the Charleston concocts a tribute to fish-and-chips.
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Andrea Bauer
The "chaotic ingredients": Linie Aquavit, Benedictine, lemon juice, honey-tarragon simple syrup, tartar sauce, Bittermens Orchard Street Celery Shrub, Bittercube Bolivar Bitters, egg, sea salt, fresh dill, lemon
Andrea Bauer
Start with the spirits: an ounce and a half of Linie Aquavit and half an ounce of Benedictine (Sagoi says the latter adds some sweetness).
Andrea Bauer
Add three quarters of an ounce of lemon juice.
Andrea Bauer
Half an ounce of honey-tarragon simple syrup
Andrea Bauer
And half an ounce of tartar sauce.
Andrea Bauer
Five drops of Bittermens celery shrub adds a vinegar tang to the drink; three drops of Bittercube Bolivar Bitter some notes of chamomile and dried fruit.
Andrea Bauer
Now add an egg white.
Andrea Bauer
Dry shake "until your arms hurt," then add ice and shake some more.
Andrea Bauer
Strain into a coupe.
Andrea Bauer
Squeeze a peel of lemon to extract the oil, "for nose," and top the drink with a dash of sea salt.
Andrea Bauer
The Yawning Gap, named for Ginnungagap, in Norse mythology the primordial void
Andrea Bauer
Annemarie Sagoi
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