2011 Nominee Breakout Chefs of the Year – Dan Pancake & Beth Partridge

Intro to Shrubs and Switchels Class


Saturday, February 6th Noon-3pm

What is a shrub?  How is it different than a switchel?

What do shrubs have to do with apples? And what are the benefits?

Why are so many bartenders incorporating shrubs into their cocktails?

We will answer these questions and students will prepare their own shrub.

Class fee is $50 and includes tastings of shrub cocktails and a light lunch.

For more information and to RSVP, call 708-775-8122

Halloween Spirits Event

dancing skeletons

On October 31st at 6pm, join us for a spooky cocktail experience.

Come as you are, or better yet, in full costume to taste Halloween themed cocktails made by Becci West, Bill Anderson of Vie and Missy Kissling of Parlour Bar in Minneapolis.

Prizes will be awarded to the spookiest costume…win dinner on us or scary gifts from Horrobles!

$45 includes tastings of 6 cocktails and bites from our talented culinary team of Dan Pancake, Beth Partridge and Andrew Kerns!

Pro/Am Bloody Mary Competition

Join us on Sunday, October 4th at noon for a bloody mary competition for the ages.  Alumni from Autre Monde’s cocktail classes will face off with some of the hottest bartenders in Chicago for bragging rights and a coveted spot on our cocktail menu.

Awards will be announced for best tasting, prettiest, best use of oddball ingredient and more!

$10 admission includes tastes of the competing bloody marys and bites from our brunch menu.

Get your tickets here

Happy Hour at Autre Monde

happy hour

Welcome back happy hour to Chicago with Autre Monde!

Happy Hour specials will run on Tuesdays and Wednesdays starting on July 28th from 5-7pm for guests seated at our bar.

(Not available for tables seated in the dining room or on our patio)

On Tuesdays we proudly offer 1/2 price wines by the glass.  Our wine list changes often, so you can explore a different wine or region every week!

On Wednesdays come try any of our specialty cocktails for 1/2 price-including “The Best of the West” featured cocktail, which changes every week.


Fall Mixology Class

fall image

In our continuing cocktail class series, House Mixologist and Bar Manager, Becci Visconti West demonstrates how to turn your favorite summer coolers into drinks suitable for the upcoming cooler months.

September 12 from noon-3pm

Class fee is $50 and includes a light lunch and a cocktail tasting

RSVP to Autre Monde 708-775-8122

Summer Mixology Class

summer cocktails1

We have been waiting for the warmer weather!  Please join us for our continuing cocktail series on Saturday, June 27th from 12pm to 3pm.

Our Bar Manager and Mixologist, Becci Visconti West will be featuring spins on classic summer cocktails, showing you how to pack your cocktail kit for road trips and vacations, lunch, recipes and much more!


Spring Mixology

sangriaLearn everything you ever wanted to know about Sangria. This hands-on class includes a light lunch and sampling of the finished product! We will discuss the history of sangria, making custom ice cubes and much more! April 11th at Noon. $50

Exploring Barrel Aging with Classic Cocktails

By Marcus Reidy

The finished product

The finished product

Due to the fire we had last summer, I found myself out of regular bartending work for 3 ½ months. I decided to use this time to my advantage and test some new mixology projects that I thought would work well for our reopening. Most of the cocktails on our current menu are a result of that 3 1/2 month experimentation period. The “6.28,” for example, is named after the date of that June blaze, and features a house-made syrup infused with smoked tea.
Amongst all of my ideas for the new recipes, the one thing I was most excited ti attempt was a barrel aged cocktail. This notion was inspired by a trip I took to Portland at the beginning of the summer. Though I had heard of barrel aged cocktails before, and had even enjoyed a few here in our own city, I was eager to try one made by the man who really helped popularize the concept. He is Jeffrey Morgenthaler of the bar Clyde Common. Upon tasting his barrel aged Negroni, I knew that I wanted to implement this technique at our restaurant. Typically a beautiful, bittersweet cocktail, his barrel aged Negroni presents a more rounded fusion of bitter and sweet, and a rich, burnt orange flavor.
Unfortunately, the day I came back home from my west coast trip was the very same day of our fire. But perhaps this was a blessing in some ways. This gave me 3 ½ months to come up with the perfect cocktail for my barrel aging endeavor. I knew immediately that I wanted it to be a whiskey cocktail, strictly for selfish reasons. Next, I wanted it to involve sweet vermouth. The slight oxidation of vermouth seems to add richness to a drink. Finally, it had to be an “all booze” cocktail; aging anything with juice isn’t a good idea. After extensive research, I decided on an old New Orleans classic, the Vieux Carre. This cocktail comprises equal parts Templeton Rye, Carpano-Antica sweet vermouth, E&J brandy, a splash of Benedictine, and a dash each of Peychaud and Angostura bitters. All ingredients are stirred gently and served over one large, slow-melting ice cube. It’s a tasty, sweet, and boozy cocktail, with a slightly bitter fullness.
About three weeks ago, after acquiring a used Templeton Rye barrel, I began to age the Vieux Carre. I added all the booze ingredients, minus the bitters, undiluted to the barrel. Then I sealed it and let it sit. After 2 ½ weeks I decided we should pull our first batch and test it. In just this brief aging period, a drastic change had occurred. The charred oak of the barrel imparted vanilla and caramel notes to the Carpano-Antica and Templeton Rye, and yielded a prevalent burnt orange character. These emerging aromatic flavors softened the bite of the alcohol. Even non-diluted, this aged version is mellow, rich, and smooth. Adding the bitters to order creates a wonderfully full-flavored, dangerously sippable cocktail that I hope you will come in and enjoy while supplies last!
Unassuming deliciousness in a barrel await.

Unassuming deliciousness in a barrel await.

Don’t be Shy and Shake it in Your Mini Bar!

by Duri Kwon

Have you ever WAITED for the class? As far as I know, unless a hot biology teacher walked in the classroom, I have always eagerly awaited the break time. On May 12th, I was completely absorbed in the first ever Mixology Class hosted at Autre Monde by our amazing bar team. Are you thinking that there must have been hot teachers? They were good looking & charming to be sure, but I was drawn in not just by that but by the subject matter as well. How many teachers would be willing to make students a little tipsy as part of the class?

With that intro in mind, let me give you a birds eye view of the class and tempt you to joins us for the next one that will happen in July.

God Bless The Internet

As the clock ticked towards noon, I was excited that I could take a free cocktail class. I do love my internship! Marcus’s wit and Diana’s espresso made students comfortable and set an easy atmosphere for the class. The first part of the lesson began with a discussion of bar tools. Although we may think we know about cocktails, without understanding how to use proper tools, how can we even start? Many people don’t even know what they have to have or where to find the proper tools. In my case, these obstacles could easily make me give up before even starting. According to the teachers kind & patient explanation, we can purchase all of them from Amazon or other websites (please refer to below suggestions) that they recommend at a low price. I was surprised to learn that you can get a pretty professional starter set up of tools with a small investment. Perhaps all that silver & gold made me think they were more expensive than they were! They showed us that with the right tools, you can come pretty close to restaurant quality results at home.

2:1:1 or 8:2:1! A simple recipe, no need pen!

I’m embarrassed to admit it but, I don’t cook. Technically, I can’t cook. There are some reasons or excuses I could make as to why, one of the main ones being that the recipe is too complicated. When it reads something like ‘Drop ingredients by teaspoonfuls…’ I freeze I still don’t know my measurements well and have no idea what kind of teaspoon is the proper size! But it’s different when it comes to mixing a cocktail. All I need to do is having fun! Just choose a spirit and add a favorite flavor of syrup and/or fresh juice, mix and shake them or stir in a ratio, simple. The cocktail will be on the table for you to enjoy in a matter of minutes. Most of the classic cocktails follow simple recipes with a focus on a few key techniques and finding the right ingredients. It is more about the shopping, which I definitely know how to do. The best part of the class was that through first observing and then getting some hands-on cocktail training, we all felt a little bit like experts at the end. A little of this knowledge and it is easy to build your own cocktail. To learn about the next class, sign up for our newsletter or visit us on Facebook & follow us on Twitter! If you see me at our next class, let’s raise aglass and make a ‘gun bae’!(Korean toast)

Nicely done!

Tasting different style of cocktails and toast with cocktail lovers exchanging opinions about their favorite flavors in the afternoon, what could it possibly get better than this? It was relaxed and informative time. I would like to thank for sharing secret tips to our amazing teachers Marcus and Diana, and all students who enthusiastically took part in the class.

Here are house recipe for Manhattan & suggestions that we want to share!

Manhattan(House recipe) 3:1


3/4oz. Carpano Antica formula(sweet vurmouth)
2&1/4oz. Whiskey(Rye or Bourbon)
4long dashes of Angostorra bitters


Served on the rocks or up into a chilled martini glass
Garnished with a cherry or twist


Many other versions are 2:1-whiskey,(sweet vermouth) with less bitters
Perfect Manhattan 2:1:1-whiskey, sweet vermouth, dry vermouth
Dry Manhattan 2:1-whiskey, dry vermouth


The Fine Art of Mixing Drinks by David A. Embury
The Savory Cocktail Book by Harry Craddock
Vintage Spirits and Forgotten Cocktails by Ted Haigh

Websites for Equipment: