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Paul McGee

news

Harvey Wallbanger Frappé

The disco classic gets a frozen reboot.

  • story: Chloe Frechette
  • photo: Lizzie Munro
Cocktails

Bring Back the Edgewater Beach

Paul McGee reworks the quasi-tiki rum sour from Chicago. Canned peaches included.

  • story: Drew Lazor
  • photo: Alexa Bendek
news

Edgewater Beach

Paul McGee reworks this Chicago-born, tiki-adjacent recipe with a split rum base.

  • story: Tatiana Bautista
  • photo: Alexa Bendek
news

Paul McGee’s Fog Cutter

In his modern take, Paul McGee tilts the axis of the drink more towards rum.

  • story: Chloe Frechette
  • photo: Lyndon French
news

Paul McGee | Co-Owner, Lost Lake

Paul McGee is one of few bartenders to maintain equal footing in both a classical and tiki approach to drink-making. As the beverage director for Land and Sea Dept., McGee helms…

  • story: Talia Baiocchi
  • photo: Nick Murway
Cocktails

Three-Drink Minimum: Bartending With Paul McGee

One of Chicago's top bartenders considers his drink-making style in three recipes.

  • story: Chloe Frechette
  • photos: Nick Murway
news

Daiquiri Frappé

Paul McGee's take on the classic frappé calls on lime juice and lime zest, blended with ice.

  • story: Chloe Frechette
  • photo: Nick Murway
news

Rum River Mystic

Paul McGee's take on the Preakness cocktail adds a tiki twist with the additions of rum and tiki bitters.

  • story: Chloe Frechette
  • photo: Nick Murway
news

Lost Lake

Riffing on Toby Maloney's Riviera cocktail, Paul McGee swaps gin for Jamaican rum and pineapple for passionfruit for a distinctly tropical profile.

  • story: Chloe Frechette
  • photo: Nick Murway
news

Daily News: Italy’s Forgotten Aperitivo, The Breakout Breweries of 2017

Your daily dose of news and happenings from around the drink-o-sphere: - Senator Jeff Woodburn of New Hampshire has proposed halting the import of Russian vodka in response to their…

  • story: Chloe Frechette
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The Resurgence of the Lion’s Tail
Featured Article

The Resurgence of the Lion’s Tail

How a quirky Prohibition-era bourbon cocktail came to manifest on U.S. drink menus right now.

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