Andrew Wind
Chicago, IL
About Andrew Wind
Originally from St. Louis, Andrew Wind has built an impressive career working with top bar and culinary programs across the country. After spending seven years on the West Coast, he led cocktail programs in Los Angeles under the creative direction of Iain McPherson of Edinburgh’s Panda + Sons and contributed to the acclaimed team at the James Beard-winning Republique alongside beverage director Shawn Lickliter and Chef Walter Manzke. In 2021, he moved to Seattle to assist Canon in its post-pandemic reopening, working under Jamie Boudreau in one of the country’s most structured and detail-driven cocktail bars. Now based in Chicago, Andrew serves as Bar Lead at Esmé in Lincoln Park. In addition to his work behind the bar, he is a classically trained stage actor pursuing a career in theater and on screen. His background in acting and passion for storytelling deeply inform his bartending philosophy, allowing him to share the histories, ingredients, and producers behind each cocktail in a way that enhances the guest experience. Outside of work, Andrew enjoys bouldering at his local climbing gym, sourcing great coffee, and watching classic films.
Koji Cubed
by Andrew Wind
1.5oz ‘Aokage’ Mugi Shochu
0.5oz Yokka Koji Awamori
0.25oz Oka Brand Japanese Bermutto
1.25oz Pandan Water
3 drops of black cocoa sesame oil aka 'boiled oil'
Pull a large 2x2 cube from the freezer and let it temper in a large rocks glass. Build all ingredients except for the oil in a mixing glass and fill the mixing glass with hoshizaki ice. Stir to chill. Strain over a large cube and place 3 drops of 'boiled oil’ on top as garnish. When placed in front of the guest, swirl the top of the drink using tweezers or a skewer to disperse the oil.