CheekyChicago

Most would associate the Underground with hardcore VIP lists, expensive bottle service, scantily clad cocktail waitresses, nationally known DJs and, well, a long ass line every weekend. But one story below Illinois Street, you can find some of the finest, freshest cocktail talent in town. The man behind all that madness, er, magic is British import, Benjamin Newby, general manager and head mixologist leading the whole operation. And if you haven’t met him yet (or tasted his drinks), maybe you should get in that line.

Unlike many professional mixologists, Newby didn’t graduate from a highly credited spirit institute, but rather sharpened and honed his skills in the UK’s nightlife scene in the early 2000s. Once a podium dancer (hot pants and all), then a wedding planner (which he detested) and eventually a PR and marketing master who earned a reputation for being a nightclub “King Midas” with a gift for turning sinking clubs into bonafide hot-spots all over London, Ben had always approached mixology as an exciting and passionate hobby, but a hobby all the same.

It wasn’t until a chance encounter brought him together with one of London’s best mixologists, Stuart Bannerman, who became his mentor. Under Bannerman’s direction, Newby took on the art of mixology like an eager, newly hired bartender, perfecting his own unique style and sensibility of balance, measurements and flavors. Learning to create his own recipes at home gave him the freedom to experiment and play by his own rules. He even picked up tips off of YouTube. He insists that creating cocktails should not be about some impressive, infused simple syrup or a carefully crafted fruit puree (although you can happily find these ingredients throughout his entire menu), but Newby’s mixology motto has always been simple: “Drink it because it tastes good.”

When his wife’s job brought him to America three years ago, he had another chance encounter with Arturo Gomez of Rockit Ranch Productions, which landed him at the epicenter of Chicago’s most exciting and successful nightclub. Today, Underground possesses one of the most delicious, tongue-in-cheek and sophisticated cocktail menus around. Want proof? As of just this week, Ben has been nominated by the Bombay Sapphire National Competition presented by GQ Magazine as one of the nation’s top mixologists for his signature martini, “The Bombay General.” He’s off to Vegas in August to win the whole thing. Check Cheeky as the date approaches on voting details.

And check out the recipe for “The Bombay General,” as well as Cheeky’s top picks off of Newby’s fantastic menu. Line or not, these drinks are worth every minute of that wait.

The Bombay General

2 oz. of Bombay Sapphire

1 tsp. Tangerine Marmalade

1 oz Domaine De Canton Ginger Liqueur

1/2 Fresh Squeezed Lemon

1/2 tsp. White Sugar

1 Egg White

Bunker Blues

1 oz. Absolut Raspberri

1 oz. Absolut Berri Acai

1 oz. Pama Liqueur

3/4 oz. Cranberry Juice

3/4 oz. Pom Juice

2 Muddled Strawberries

1/2 Squeezed Lime

Strawberry Slice

Operation Honey Red

1 oz. American Honey Whiskey

1 oz. Red Stag Black Cherry Whiskey

1/2 oz. Passion Fruit Puree

2 Muddled Orange Slices

Project Punch

2 oz. Kilo Kai

1 oz. St. Germain

1 oz. Muddled Strawberry

1 Muddled Lemon

1 Muddled Lime

1 Muddled Mint Leaf

Dash Orange Bitters

UG Joy

2 oz. UV Coconut Vodka

1 oz. Trader Vic’s Chocolate Liqueur

3/4 oz. Amaretto

1 oz. Cream

Rime with Honey and Toasted Coconut