Bear Medicine Available at Chicago’s Sable Kitchen & Bar, courtesy of Lead Bartender Mike Ryan:
½ oz Tomintoul “Peaty Tang” Whisky- ½ oz Pedro Ximinez Sherry
- ½ oz Lemon Juice
- ½ oz Maple Syrup
- 3 dashes Allspice Dram
- Preheat, pour into a heated mug, and top with 3 to 4 oz hot water. Garnish with a twist of lemon peel
About Mike Ryan:
As head bartender at Sable Kitchen & Bar, Mike Ryan brings his signature culinary flair to the craft cocktail movement. The Cooking and Hospitality Institute of Chicago graduate, former Moto sous chef and self-described “shot and a beer guy” became accidentally enamored with bartending while working as a cook at famed molecular gastronomy restaurant Moto between 2005 and 2008. By putting a cook behind the bar, the Moto team transforming Ryan’s passion from the kitchen to the cocktail.
Ryan grew up outside Philadelphia in Pottstown, Pennsylvania, and moved to Chicago in 2001 to attend culinary school, and, while working at Otom and Moto, began spending his free time at sipping at Wicker Park’s The Violet Hour, where he learned the classics and read up on the history. After realizing his talents behind the bar at Moto, Ryan was recruited to The Violet Hour where he spent his time tasting, learning and truly understanding the relationships between “sweet, sour, bitter and booze.” At the same time, he continued to hone his hospitality skills.
