Drinking in America

Drinking trends are what make the imbibing world go round, but if you’re searching for the next jager-bomb or whipped cream shot Chris Houk of Lincoln Restaurant won’t be serving it to you. His drink menu defies the norm by “not following trends at all.” A knack for Moscow Mule’s, a love of rye whiskey and an appreciation for Dale Degroff, this veteran of the bar focuses on trends that are here to stay.

When people think of Lincoln Restaurant, what staple drink comes to mind?

The Moscow Mule, served in an authentic copper mug!

Name one Spirit you couldn’t work without & why?

Rye whiskey.  It has a tremendous flavor profile with a great, rich mouth feel, and a spiciness that’s very versatile.

How much of your drink menu is based on seasonal ingredients? And how much changes with trends?

About half.  We have between 6-8 cocktails that are 100% seasonal infusions. As far as trends, we try to come up with originals or twists on classics. We don’t really follow trends at all.

Would you say your best drinks have been happy accidents or the product of many nights behind bar?

Definitely the product of a few nights.

What’s the strangest drink request you’ve ever gotten?

Ghost chili pepper infused vodka with pineapple juice. We have two regulars that always order it. We call it “The Worst Cocktail Ever.”

When a new patron says they’re not a big gin drinker what do you usually recommend as a starter drink to ease them into it?

A Southside, made with Hendricks Gin. Works every time.

For those looking to dabble in home bartending, what’s your best piece of advice?

Read Dale Degroff’s “The Craft of the Cocktail”, make balanced drinks, and not be heavy-handed with the alcohol.