Behind The Bar: The Whistler's Milk Maid Recipe

The Whistler
2421 N. Milwaukee Ave.
Chicago, IL, 60647

Bar, art gallery, record label and music venue — these are just a few terms that best describe the unpredictable Logan Square neighborhood haunt, The Whistler. Step inside the eclectic establishment on any given night and you're likely to encounter performances ranging from energetic rock concerts to sophisticated evenings of jazz. There are even some art displays tossed into the mix.

The space was originally designed as strictly a music venue, but it quickly transformed into a thrilling spot to indulge in craft cocktails. Its dynamic beverage list features an always‑changing menu of both classic libations and enticing original concoctions.

"We aren't afraid to do things a bit more odd here," says head bartender Marina Holter. "While keeping the consumer in mind, we seek to give them a drink experience that they can't get elsewhere."

With cocktails donning names like Dopesmoker, Milk Maid and Delhi Cooler, it's clear that the team puts some extra effort into thinking outside the box. "The concepts come from all over the place," says Holter. "I love tapping into nostalgia and food dishes or experiences."

Although the quirky spot doesn't sell food, it will whip up any refreshment from their plethora of past or present menus — like the Milk Maid, which Holter so kindly shared the recipe for. On the off chance that you're not heading over to the lively hangout this weekend, try crafting this signature cocktail at home, straight from behind the bar at The Whistler:

The Whistler's Milk Maid

• 2 oz. blanco tequila
• .75 oz. Coco Lopez
• .25 oz. simple syrup
• .75 oz. lime juice

Directions: Shake with two cucumber slices. Pour into a rocks glass. Garnish with two pumps of salt and a slice of cucumber.