Popcorn as a late-night snack is generally made in a microwave these days, but bartender Jenn Fink of Pub Royale and her friend Matthew Jannotta, manager of the club bars at Soho House Chicago, have a different tradition. “We’re known to, late night, go back to the crib after the bars and make all types of popcorn—bacon fat, butter, regular salt,” Jannotta says.
Better Than Garrett’s 2 oz butter-washed Balcones Baby Blue corn whiskey ½ oz simple syrup A couple dashes of Fee’s barrel-aged bitters Orange peel Popcorn
