Welcome back to Cocktail Club, The Takeout’s video series featuring our favorite bartenders teaching us their riff on their favorite drinks. This season, we’ve brought in Abbie Rhoads from Parachute, one of our favorite restaurants in Chicago (you may remember chef Beverly Kim from our Good Gravy! show and from Top Chef). In this episode, Rhoads teaches us Parachute’s take on the classic Whiskey Sour—which, befitting the restaurant’s Asian influences, uses a syrup made from tea. (To make this at home, just steep Rooibos tea leaves with equal parts sugar and water.)
