We admit it. Brunching on the regular has turned us into snobs.
These days, it takes a lot to impress our tastebuds. But every once in a while, a tomato juice and vodka concoction will catch us offguard.
Enter The Hawaiian at Bangers & Lace in Wicker Park. We’d been here a handful of times for the impressive craft beer list and brunch. This particular visit, however, was purely bloody-mary motivated.
This bloody mary stuck out in our minds well before we started officially keeping track. In our humble opinion, totally worth a Sunday Funday stop.
It’s spicy, smoky and sweet. And different from any other. You know, much like ourselves.
We’re guessing this bloody owes its smokiness to the Schlenkerla Rauchbier, dubbed on the menu as “bacon beer.” We aren’t familiar, but it labels itself as a “smokebock” elsewhere. Call us Nancy Drew.
Given this joint’s devotion to craft beer, it’s no shocker they do craft vodkas in their bloodies, namely Death’s Door. The housemade mix (sampled in the The House Bloody Mary on a previous visit) has a kick of its own, which is amplified by the ground red pepper. The pineapple juice adds a slightly perfect sweet finish.
The Hawaiian lacks in the garnish department. Frankly, we didn’t miss it. There’s a lot going on, and a garnish would only distract from the goodness.
The Hawaiian: Our rating (scale of 1–5)
Bangers & Lace also has a bloody called The Meat & Potato, made with potato vodka, veal demi-glace and a beef jerky garnish. Anyone tried it?