Post Up With 50-Year-Old Fernet at This Wrigleyville Cocktail Bar
Briefly

Post Up With 50-Year-Old Fernet at This Wrigleyville Cocktail Bar
"The cocktail bar, with a library of vintage spirits, is a great place to catch the game. Every Cubs hit excites thunderous cheers live from the stadium, as the large TVs at the bar show the slow-motion recap. Bacon jam from a fat burger drips down my fingers as I wait for an umpire review. The hollering from across the road gives it away each time."
"Take advantage of the old spirits here: Fernet from the '70s, 15-year-old calvados, '70s amaros, and aged gin. The Vintage Hank Panky ($30), made with '80s Boodles gin and '70s Fernet, may cost more than other drinks on the menu, but the rarity justifies the splurge. The Mordecai burger with bacon jam is worth getting for the side of fries alone. They are fried in beef fat and go down easy with a martini. (Add the hearty Caesar salad and you've got an "It Girl" dinner.)"
"The polenta fries with shishito peppers are great bar bites. We'd never recommend missing an inning, but Mordecai fills up fast after the game lets out, so head in quickly. There is only one unisex bathroom, so you may have to wait in line as crowds trickle in. Posting up at the bar during the game makes it a cozy affair with front row seats to cocktails and a live Cubs audience."
Mordecai sits across from Wrigley Field with open-air sightlines and large TVs that display slow-motion replays, producing thunderous cheers with each Cubs hit. The cocktail bar maintains a cellar of rare vintage spirits, including '70s Fernet, 15-year-old calvados, '70s amaros, and aged gin, and features specialty cocktails such as the Vintage Hank Panky made with '80s Boodles gin. The menu emphasizes hearty bar food—the Mordecai burger with bacon jam, fries fried in beef fat, polenta fries with shishito peppers—and classic martinis. The space fills quickly after games, has one unisex bathroom, and rewards posting up at the bar for proximity to cocktails and the live crowd; general manager Leland Fischer shares knowledge and occasional vintage pours.
Read at Eater Chicago
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