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Joel Rund – Hirsch Gupta

On May 30, 2013 by Paul

Hirsch Gupta Cocktail at Rebar

The shoot for Rebar was a lot of firsts: It was the first one where my wife accompanied me (we had stayed in the city the night before) and it was also the first time that I was using a lavaliere microphone. The microphone makes a huge difference in sound and I am looking forward to its use in the future. The view at Rebar is really astounding and while I captured it on the video, to fully appreciate it, you should see it in person.

Walk into most cocktail bars and you may find yourself walking into a dimly lit room where the only light, it seems, comes from candles. There is nothing wrong with this, of course, it can give a nice cozy feeling to the evening and set a nice mood. However, there are times where the scenery can become as integral to the experience as the drinks and ambience.

Located on the mezzanine level of the Trump International Hotel, Rebar (the name references the 50,000 short tons of reinforcing steel, aka rebar, that the concrete building contains), has some of the most breathtaking views of the city and the Chicago River. Seating is arranged so you can sit back, relax, and take in the sights.

That’s not saying that the most interesting thing about Rebar is the view. Bartender Joel Rund is doing some interesting things with his cocktails as well. A perfectly clear ice cube in his Hirsch Gupta Cocktail is actually a rosemary and smoke infused cube. I will admit that hearing “smoked ice cube” made me first think of Portlandia, but I soon discovered that the ice not only helps dilute the cocktail slowly, it also helps to slowly infuse the cocktail with a delicate rosemary and smoke flavor.

With a view of Chicago in front of you and an interesting cocktail in your hand, all that you have to do is sit back and be reminded of how beautiful our city is.

Hirsch Gupta
2oz. Hirsch Small Batch Reserve Bourbon
1 teaspoon maple syrup
1 dash Bitter Truth Creole Bitters

Add maple syrup and bitters to a rocks glass. Add rosemary smoked ice cube and stir for 10 seconds. Add bourbon and continue stirring. Garnish with a flamed orange zest.

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