FOOD & DRINK

Introducing Cindy’s Beverage Manager: Scotty LoBianco

Get to know the man behind the bar, and what holiday cocktails he’s serving up this season


DECEMBER 2019 — This season, get to know Cindy’s new Beverage Manager, Scotty LoBianco, as the latest addition to the team. Visit Cindy’s this month to experience LoBianco’s holiday rollout with the aptly-named “Christmas With Andy” Warhol-inspired cocktail and a new mulled wine beverage to cozy up to, which is sure to be a mainstay for the winter beverage menu.  Cheers!

GET TO KNOW SCOTTY

A Chicago hospitality veteran, LoBianco joins the Cindy’s team most recently from St. Germain as a local Brand Specialist, and from the Freehand Chicago’s Broken Shaker as Bar Manager. Previously, LoBianco worked with Chicago cocktail institutions Presidio, Sportsman Club, Good Measure, Ludlow Liquors, Berkshire Room, and more.

Through a childhood spent tending to his grandmother’s extensive Midwestern garden, LoBianco developed a passion for botany, understanding of seasonality, and use of local flavors. Brought up in a large family, LoBianco experienced firsthand how food can be the catalyst to bringing loved ones together at a common table. He credits his upbringing and the unifying power of food and drink as the main influences in his craft.

LoBianco’s culinary-driven beverage program at Cindy’s is rooted in collaboration between him and Executive Chef Christian Ragano. His beverage character aligns with the Cindy’s dining menu, seasonally changing to focus on the bounty of local farms and flavors of the Great Lakes region. As LoBianco puts it, “expect inventive balanced cocktails, designed with approachability in mind.”

SERVE UP SCOTTY’S “FRUITS OF LABOR” THIS SEASON

LoBianco brings his industry insight to his holiday survival tips, putting it simply: “always be over-prepared.”  Never overlook “mise en place” or the idea of organizing ingredients efficiently, he says. LoBianco asserts this importance as the number of gatherings start to grow (quickly!) during the holidays.  With a large family like his, preparing well makes time for the “minutiae of crafting a beautiful presentation”.

Get ahead of those unexpected friends and family visitors with an exclusive cocktail recipe for “Fruits of Labor,” LoBianco’s holiday-inspired Old Fashioned.  Pre-batch and keep refrigerated ahead of time, ready to serve your guests throughout the holiday season:

FRUITS OF LABOR

  • 1 oz Rittenhouse Rye
  • 1 oz Lairds Apple Brandy Bonded
  • 1/2 oz pear liquor
  • 1/4 oz 2:1 brown sugar syrup
  • 1-2 dashes Angostura bitters

Stir all ingredients with ice. Strain over ice in rocks glass. Garnish with an orange twist.

From The Vault

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