he move to cool-season libations will not be rushed in one establishment. “I’m not ready to make the flip just yet,” says Jess Sandberg, head bartender of Proxi in Chicago. The contemporary American restaurant is known for its globally inspired street food menu and inventive bar program. After all, Chicago temperatures were still reaching well into the 80s more than a week after Labor Day. Proxi patrons were holding tight to summer, sipping light, refreshing elixirs like Japanese gin with cilantro-infused blanc vermouth. [Read more...]

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