Amaro da Verde Collaboration: Co-op Sauce & 18th St. Distillery at Foodball
If you’ve ever experienced the sensation of overindulging in a plethora of rich and decadent dishes, leaving you feeling like you might burst open at the seams, you’re not alone. In those moments, reaching for a digestif like Chartreuse, Underberg, or Malört can provide some relief. However, imagine instead being offered a shot of Amaro da Verde by Mike Bancroft in his tuxedo tails.
Amaro da Verde is the latest spirit collaboration between Bancroft’s Co-op Sauce and Drew Fox’s 18th Street Distillery, following the success of last year’s Fernet Fungo. Released under their new Fractional Spirits label, this herbal maceration combines green rhubarb, blood orange, lemon verbena, mint, and angelica root to create a unique and flavorful spirit. Bancroft suggests that it can be a versatile ingredient in cocktails, especially as a substitute for Last Word when Carthusian liqueur is scarce. However, the best way to enjoy it is straight and cold.
At the upcoming Monday Night Foodball event hosted by the Reader at Frank and Mary’s Tavern, Bancroft’s Sauce and Bread Kitchen will be showcasing their menu alongside Amaro da Verde. The menu, curated by Bancroft and SBK partner Ann Kostroski, is designed to complement the spirit’s digestive qualities. One of the featured items is the Beefy Cheezy, which consists of chopped dry-aged ribeye on Kostroski’s baguette, smothered in Hook’s three-year cheddar sauce.
For vegan options, there’s a VLT made with baconized tofu skin, leafy greens, gochujang aioli, and heirloom tomatoes on Kostroski’s pan de mie. And for those looking for a heartier dish, there’s a twist on the Wisconsin wildcat, featuring steak tartare, sauce gribiche, and raw onions on Club crackers, served with port wine pimiento cheese.
Accompanied by carrot top and radish kimchi, as well as Kostroski’s griddled apple custard cake with vanilla ice cream, the menu promises to put Amaro da Verde to the test in refreshing and satisfying ways. The event will take place at 6 PM on Monday, September 23, at 2905 N. Elston in Avondale.
In addition to this exciting collaboration, there’s a brand-new autumn Foodball schedule to look forward to, featuring a variety of culinary experiences and offerings. Check out the upcoming events to explore more of Chicago’s diverse and delicious food scene.