HC: Besides the stunning view of Michigan Avenue, what can we expect if we popped up to NoMI on a crisp fall evening for a delicious cocktail?
KB: Once the weather becomes a little less summer, the menu is brown liquor heavy. Lots of bourbon, lots of rye. Amongst other drinks, we will be featuring some craft liquors with home-made bitters. We're taking the "vintage hotel bar" to the next level.
HC: Any special bottles that you are pretty proud of?
KB: I've found this amazing bottle of Amaro, an Italian herb bitter, that goes perfectly with cooler temps and autumn taking over the city.
HC: With such a love for vintage cocktails, are there any cocktails that you can't stand making?
KB: Anything that will make the guest happy, I'm happy to shake-up or stir it. Not everyone shares my tastes in drinks, so I won't force my flavors on a guest.
HC: Which cocktail trends are you looking forward to diving into head first?
KB: I'm loving full vintage cocktails at the moment. I mean, full vintage. Sourcing the ingredients that were used back then is a fun adventure for me and it translates well to what we do here. I've found a book of vintage recipes and have been happily experimenting.
HC: That's exciting, but might cause a nasty hangover, what's your tip to beat the next-day headache when you've indulged too much?
KB: (no hesitation) Blue Gatorade.
HC: Speaking of, what's your trick for getting the over-served to sober up?
KB: I'm happy to order them food, we have a great kitchen! I'd also recommend some of the great rooms we have upstairs. (HC: We can't agree more with the NoMI Kitchen and applaud him for recommending the rooms)
HC: Shaken or stirred?
HC: Red or white?
HC: Preferred spirit?
KB: Bourbon or rye.
HC: Guilty pleasure outside the bar?
HC: Favorite vintage drink?
KB: Last Word, it's features gin with chartreuse, maraschino liquor and lime juice.