Latest news with #PaperPlane
Eater
3 days ago
- Business
- Eater
Chicago's Influential Violet Hour Is Closed Until Further Notice
For the past three weeks, the Violet Hour has remained dormant in Wicker Park, with ownership saying the cocktail bar was in dire need of plumbing repairs. Originally, the owners planned on reopening last week, but now the 18-year-old cocktail bar will stay closed 'until further notice,' missing the onslaught of culinary tourists in town next weekend for the 35th annual James Beard Awards. Ownership from One Off Hospitality Group, the restaurant company behind the Publican and Big Star, says they're in negotiations with the building's landlord, attempting to reach common ground over those repairs. A rep declined to say how much that would cost, only saying 'substantial' fixes are needed. Floors would need to be ripped up, and the ground dug out. The bar's furniture remains intact at 1520 N. Damen Avenue. Public records showed the owner listed as Magic Carpet LLC, which leads to Newcastle Investors. A press release shows Newcastle acquired the property in 2023. 'We're working hard to resume service and will continue to share updates as they become available, so please keep an eye on our social media pages for the latest news,' a Violet Hour statement reads. 'Thank you for your continued support — we can't wait to welcome you back, if and when the time is right.' Violet Hour's importance extends a few layers deep. The bar's debut ushered in the age of the mixologist with sophisticated cocktails using not-so-easy-to-find ingredients. And a multitude of different types of ice. But its influence extended across the country. Chicagoans enjoyed martinis and Manhattans, but Violet Hour's bartenders showed them new drinks, introducing them to future bar staples like the Paper Plane and the Art of Choke. In 2015, the bar won the Beard for Outstanding Bar Program. The bar has made numerous local and national lists and is one of Chicago's essential bars. An arsenal of bartenders remains thankful for their time working the bar, which helped launch their careers. The bar's arrival also marked the start of One Off's Wicker Park presence as the area rapidly gentrified. MTV brought the neighborhood attention when it brought its Real World circus to North Avenue in 2001-2002. One Off partner Terry Alexander was already an integral part of the area — he was also behind Danny's Tavern in nearby Bucktown and soon joined Paul Kahan and Donnie Madia's group. After opening Big Star, they eventually took over the neighboring space to the north and opened Dove's Luncheonette. In 2016, the group opened a spinoff of its pioneering Publican, but the restaurant struggled to find traction as the neighborhood continued to change. An ancillary Beard event, scheduled for Sunday, June 15 — a collaboration with Portland, Oregon Beard Award finalist Scotch Lodge — will move to Friends of Friends, a new bar that Alexander opened last week with Violet Hour alum Abe Vucekovich. Alexander's familiarity with the Violet Hour spans more than two decades through MOD, a restaurant that was open from 2000 to 2005; and Del Toro, a restaurant that gave Andrew Zimmerman a chance to shine. Zimmerman would go on to open West Loop icon Sepia, a Michelin-starred restaurant. While One Off appears to be cautiously optimistic about a reopening, a decision to shutter could echo what happened in 2020 in West Loop when the company closed Blackbird, a gastronomic trailblazer, after two decades. Fans of Blackbird didn't get a chance to have a final meal. One Off hopes Violet Hour doesn't face the same fate and gets a proper last call. Sign up for our newsletter.
News18
12-05-2025
- Entertainment
- News18
Cheers to World Cocktail Day: Celebrate with 11 Stunning Summer Serves
Last Updated: From reinvented classics to regionally inspired creations, there's something here for every palate. Every year on May 13, cocktail lovers around the world raise a glass to celebrate World Cocktail Day, marking the birth of the first-ever definition of a cocktail published in 1806. This year, toast in style with a collection of 11 exquisite cocktail recipes—each crafted to reflect the diverse flavours, cultural twists, and seasonal freshness that make a perfect summer sip. From reinvented classics to regionally inspired creations, there's something here for every palate. Let the mixing begin! Paper Plane A bittersweet, zesty modern classic with a smooth malt depth. Ingredients: 25 ml The Glenlivet 12 Year Old 25 ml Aperol 25 ml Amaro 25 ml Fresh Lemon Juice Method: Add all ingredients to a shaker with ice. Shake well and double strain into a chilled coupe glass. Garnish with a twist of orange zest. Horse's Neck Highball A 19th-century classic revived with Chivas Regal XV. Ingredients: 50 ml Chivas Regal XV 100 ml Soda Build in a highball glass filled with ice. Stir gently and garnish with a long lemon twist. JGL (Jameson, Ginger & Lime) A globally loved signature serve that's zesty and refreshing. Ingredients: 45 ml Jameson Irish Whiskey Ginger ale (top up) Lime wedge Method: Fill a highball glass with ice. Pour Jameson, top with ginger ale, and squeeze in a lime wedge. The Pinklet A vibrant strawberry-forward cocktail, perfect for sunlit afternoons. Ingredients: 50 ml Beefeater Pink Strawberry 20 ml Fresh Lime Juice 10 ml Sugar Syrup Shake all ingredients with ice and strain straight. Garnish with a strawberry. The Cobbler Ingredients 40ml The Macallan Double Cask 12 Years Old 10ml Lemon juice 20ml Freshly pressed apple juice 5ml Elderflower cordial Garnish: Fruit slices and a mint sprig Method Add all ingredients to an ice-filled shaker Shake well and strain into a highball glass filled with crushed ice Top with soda water and garnish with fruit slices and a mint sprig Amalfi Settantacinque A zesty champagne cocktail with a Mediterranean touch. Ingredients: 25 ml Malfy Con Limone 20 ml Clementine Juice 15 ml Simple Syrup 20 ml Lemon Juice 75 ml Perrier-Jouët NV Brut Method: Shake the first four ingredients with ice, double strain into a champagne flute, and top with champagne. Garnish with a lemon twist and star anise. Discarded Highball An elegant rum highball with sustainable spirit. Ingredients: 60 ml Camikara 3-Year-Old Rum 120 ml Discarded Soda Orange coin & mint sprig for garnish Method: Build in a highball glass with ice. Stir gently and garnish with orange coin and mint. Cranberry Punch A vibrant, fruity cooler with a hint of herbaceous rosemary. Ingredients: 25 ml Absolut Vodka 25 ml Lillet Rosé 25 ml Lime Juice 25 ml Simple Syrup 1 cup Cranberries (for infusion) Soda water Rosemary sprig for garnish Method: Blend cranberries with vodka, strain, and combine with remaining ingredients over ice in a rocks glass. Top with soda and garnish with rosemary. Appletini A crisp, festive drink with a tropical rum twist. Ingredients: 45 ml Khukri White Rum 15 ml Green Apple Syrup 15 ml Triple Sec 15 ml Lemon Juice 20 ml Apple Juice Apple slice for garnish Method: Shake all ingredients with ice and strain into a martini glass. Garnish with an apple slice. Ballantine's Whisky Flip A creamy, indulgent after-dinner drink with a classic flair. Ingredients: 35 ml Ballantine's 7 American Barrel 15 ml Amaretto 20 ml Double Cream 1 Whole Egg Ice Nutmeg for garnish Method: Shake all ingredients vigorously with ice. Strain into a chilled glass and dust with nutmeg. Camikara's Summer Mule A tropical mule with an Indian twist of mango and khus. Ingredients: 50 ml Camikara 3-Year-Old Rum 30 ml Mango and Khus Cordial Ginger Ale (top up) Edible flower for garnish Mule mug for serving Method: Shake rum and cordial with ice. Strain into a mule mug and top with ginger ale. Garnish with an edible flower. Longitude77 Ratnagiri Alphonso Mango Smash A rich Indian whisky cocktail with creamy aamras and mint. Ingredients: 60 ml Longitude77 Indian Single Malt 20 ml Alphonso Mango Juice 15 ml Lime Juice 20 ml Mint Syrup 30 ml Cow Milk Garnish: A slice of Ratnagiri Alphonso or mango leather (aam papad) top videos View all Method: Shake all ingredients except milk with ice. Strain, then add milk and allow it to settle. Filter through a coffee filter before serving. Watch CNN-News18 here. The News18 Lifestyle section brings you the latest on health, fashion, travel, food, and culture — with wellness tips, celebrity style, travel inspiration, and recipes. Also Download the News18 App to stay updated! tags : cnn-news18 cocktail cocktail drugs Cocktail Recipes cocktails gin cocktails latest news lifestyle news18 Location : New Delhi, India, India First Published: May 12, 2025, 20:59 IST News lifestyle Cheers to World Cocktail Day: Celebrate with 11 Stunning Summer Serves
The Independent
09-04-2025
- Business
- The Independent
Businesses braced for ‘nosedive' in consumer confidence amid Trump's new tariffs
Businesses in the UK have said they are bracing for a 'nosedive' in consumer confidence following the imposition of sweeping tariffs by Donald Trump. The US president announced a wave of global tariffs last week, including a blanket 10% charge on goods from the UK. Amid ongoing market turmoil, UK firms are facing uncertainty over how the changes will impact their business. British audio brand Rega Research said the US is its largest export market, accounting for more than a fifth of its exports. Simon Webster, sales and marketing co-ordinator of the Essex-based company, said: 'The effect on Rega and our US distributor could still be profound. 'Only time will tell how the US consumer will react to the increases. 'Our US distributor expects consumer confidence to nosedive and predicts that spending will effectively stop due to changes in the economy.' He added: 'If the US had applied the same 20% tariff as the EU, the potential effect on Rega and our US distributor would have been catastrophic. 'The 10% UK tariff is perhaps an easier pill to swallow. However, it is certainly not without its challenges.' Jack Thorpe, who co-owns gifting and cards website Paper Plane with his partner Laura Harvey, said prices may rise as a result of the tariffs. 'So many people are still unsure as to how this is going to affect their business overall,' he said. 'It's certainly stopped them spending for a little while, which is having a knock-on effect on us even though we're not directly affected by the tariffs for a lot of our orders. 'It's obviously weird, uncertain times. I think we will have to raise prices. We've done it with a few things, we've had to. 'We've been going for 10 years and the price of a greeting card has always been exactly the same for those 10 years, but in that time our costs have gone up, so the profit margin on that one card is going down, and down, and down.' Total UK exports to the US amounted to more than £180 billion last year, according to the Department for Business and Trade. Lucy Monks, international affairs director at the Federation of Small Businesses, said: 'We have had a lot of members get in touch with us. There are a range of views on how they might deal with this. 'Some have decided they're not going to bother with the hassle of exporting to the US, some are going to try and see how it goes. We're expecting to see some drop off. 'There's also a question mark over how exactly the US government is going to implement the tariffs and how far they have the systems in place. 'They're going to have to look and make reassessments on how they manage tariffs for a huge number of countries. That might cause knock-on effects on the variability of the US as a market as well.' Liz Webster, founder of Save British Farming, said: 'For our group of farmers, the biggest fear is dumping. 'A lot of American produce goes to China, but won't now. That displaced produce will need to go somewhere. 'British food standards don't allow a lot of American produce, but our border system is as good as a chocolate teapot. 'We've got illegal foods coming in here and we're worried about a flood of cheap produce coming in. 'As to what it means for our inputs, we're reliant on fertiliser from the States. It depends what happens with inflation in the US, which could push up costs. 'We've bought our fertiliser for this year so it's not going to impact us this year, but from next year we could see a problem.'
