Henry Prendergast of Analogue gets down to basics with a pizza-and-Bud michelada.
by Kate Schmidt"Psyched to use pizza grease, something I am known to be very fond of," Henry Prendergast of Analogue e-mailed me—about the last response I expected after the Violet Hour's John Smillie challenged him to make a drink with the stuff. Not only was he psyched, Prendergast immediately knew the perfect source for his ingredient: Dante's Pizzeria, whose pepperoni he deems "Chicago's finest slice."…[ Read more ]