Venture into an authentic—not fake or boujee—lounge or tavern on the West or South Sides, where all of the liquor is above the bar and at the same time sold in brown paper bags, order a “mixed” drink, notice the ratio of alcohol-to-chaser is 80/20. That is because “real” Chi imbibe establishments (aka: neighborhood) don’t employ people to tend bar, they employ “whiskey pourers.” In this new-aged -ism of alcohol, the whiskey pourer is attempting to make a comeback in cool, ultra-hip establishments across the country. Just know, they started in—and never left—Chicago. (Scoop Jackson)
