This shouldn’t be difficult. Take four ounces of vodka or gin, pour it into a shaker with a ton of ice, and shake until the shaker is so cold your skin starts sticking. Pour a dab-for the love of God, not a shot, or even a half-shot-of dry vermouth in the glass. Let the skewered olives-three mind you, not one or two or four-sit in the vermouth for two or three seconds, and pour the chilled booze over the olives, right up to the brim. If you shook hard enough, ice crystals should form at the top. Easy, right? Then why do so many bartenders screw it up? Laziness. They’re “in a hurry,” or they’re “busy.” So that’s why we’re going with the Green Mill, a joint with informed bartenders who take the little extra time necessary to make you happy.
4802 North Broadway (773)878-5552
Audience choice: Club Lucky
1824 West Wabansia (773)227-2300
Best of Chicago 2002