A Cocktail Q & A with Lee Zaremba from Billy Sunday

Hello there! I can’t believe we are already halfway through this season. It is flying by! This week, we visit family run bistro Knife & Tine in Lincoln Park, Luella’s Southern Kitchen in Lincoln Square, and Billy Sunday in Logan Square. Billy Sunday is known for its craft cocktail program, so I spoke with Head Barkeep and General Manager Lee Zaremba about what makes Billy Sunday stand out in a stellar cocktail city. Here’s what he had to say:

Q: You have one of the best Amaro and Fernet collections in the city if not the country. Can you call out a few that you are particularly proud to have in the collection and why?

Lee Zaremba: Thanks, it’s a labor of love. We’re delighted for all of them but some favorites among the staff would certainly be Braulio from the 1960s, Cynar from the ’40s, ’50s, and ’60s, and Zucca from the 1960s. Getting an opportunity to try selections that are still in production today but seeing how they’ve changed in terms of recipe/ alcohol content over the years and how aging has affected the flavor profiles in the bottle is always great fun. 

Q: What are a few spirits we can find at Billy Sunday that we can’t find elsewhere in Chicago? 

Lee Zaremba: I’d say most of our back vintage collection of Amaro and Fernet are still pretty exclusive at this point in the city. We’re also honored to represent scotch whiskey from many of the defunct distilleries in Scotland’s great history of production, including a bottle of Glenlivet from 1943 when production was illegal due to war. 

Q: What's the best way to go about choosing a cocktail to pair with your food at Billy Sunday?

Lee Zaremba: I would say ask your bartender. The bar staff here love cocktails and hanging out with the guests we’re lucky to have at the bar. They know what all the food and cocktails taste like and are happy to help guide you on your journey through the menu. 

Q: If you had to choose one cocktail as your signature cocktail, what would it be and why?

Lee Zaremba: The Victorian. It has been on our list since opening, and is a balanced, booze-forward cocktail that really speaks to the passions in our program. It’s based in a Holland style gin, contains Fernet, Amaro, and is sweetened with sirop de capillaire (a syrup containing maidenhair fern), as well as our house wormwood bitters. Dry, herbaceous, bitter, and balanced. 

Q: We are heading into the holiday season and cocktail party time. Can you share an easy winter cocktail recipe that we can make at home? 

Lee Zaremba: One of our favorite cocktails (and it’s also pretty easy to make at home) would be the Old Fashioned. A great way to warm up after a long commute. In the spirit of holiday cocktail parties, we are hosting a Cocktail 101 Class at Billy Sunday on December 6. We’ll go over 4-5 classic recipes and how to make them, and have a great time sharing stories and building some community. Email [email protected] for more info.

Old Fashioned Recipe
Ingredients
1 sugar cube
1oz water
1/2oz Zucca Rhubarbaro (Most larger liquor stores like Binny’s carry it.)
2oz 100 proof Bourbon (We like Johnny Drum or Rowan’s Creek)
Orange zest (peel)

Directions
Muddle/stir the sugar cube, water, and rhubarbaro until all the solids are dissolved. Add bourbon, and pour over ice. Twist the orange zest over the top and serve. 

Cheers to a happy and safe holiday season!
Catherine