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Photograph: Roger Kamholz
Photograph: Roger Kamholz |

"Homestead has a huge outdoor eating area, and so most of the cocktails are meant to go with the food and be drunk in that setting," Schiller says of his seven-drink debut cocktail list. "So, cooler, more refreshing cocktails. We obviously use farm-fresh ingredients from our roof and from our farm whenever we can. But mainly they're meant to take a backseat to chef Chris Curren's food and play a complementary role."

Ben Schiller's cocktails at Homestead rooftop restaurant

What do raspberry ice, tobacco essence and an expertly sliced grapefruit peel have in common? They're what you'll be drinking at this summer-only spot.

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In late April, the Fifty/50 Restaurant Group announced a surprising get: Co-owners Greg Mohr and Scott Weiner had lured Benjamin Schiller from his post as Boka Restaurant Group's "resident mixologist" to run the cocktail program at the rooftop farm-to-table spot Homestead (which reopened for the season last week) and the soon-to-open Berkshire Room. At Homestead (1924 W Chicago Ave, second floor, open Tue–Sun 5pm–2am), Schiller joins the new chef, Chris Curren, and pastry chef Chris Teixeira. We caught up with Schiller to discuss a few of the outdoor-ready debut drinks at Homestead.

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