Is the no-frills classic cocktail joint that has been serving up inventive bar snacks and tasty drinks in The Fulton Market Neighborhood for more than half a decade.
Operated by 16” on Center hospitality group, the West Loop bar proudly embraces its identity of being “just a bar.” Because sometimes its best to not take things too seriously, and just have a good time.
At the helm of its beverage program is Donavan Mitchem, a man who began his career in the hospitality industry at 20 years old. It all started during his college days, where he tended bar at TGI Fridays to help pay off tuition. He entered the industry while the Cocktail Renaissance in Chicago was at its height, which allowed him to connect with and learn from some very talented individuals. His knowledge and experience quickly snowballed throughout the years, and it was only a matter of time before he took on bigger creative/management roles. Prior to joining 16” on Center in 2017, he held positions in Chicago bar programs including The Bedford, Drumbar, The Carriage House and Celeste.
Mitchem’s nine years of experience were essential to getting him where he is today: Steering the ship of one of the Chicago’s premier drinking destinations. At MONEYGUN, he and his fellow staff members take pride in their core menu of 40 classic cocktails all made in a unique matter. Aside from mixology prowess, another major value of their team is to ALWAYS provide premium hospitality and comfort for guests.
Mai Tai
Clayton Hauck for MoneyGun
Photos courtesy of Lorenzo Tassone
Ingredients:
- 1 oz. Agricole Rum
- 1 oz. Black Rum
- 1/2 oz. pink curaçao
- 3/4 oz. lime juice
- 3/4 oz. orgeat
- 2 dashes Angostura bitters
Preparation: Quick shake and serve over crushed ice. Garnish with skewered pineapple and cherry; absinthe atomized mint sprig; umbrella; stir stick.
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Source: Mixology News
