Banjo After Dark is a community built around good, old-fashioned music. Every Thursday at Borelli's Pizza in Chicago (2124 W Lawrence Ave.) folks gather for a short show at 7pm always followed by an open jam at 8pm.  All are welcome.   Want some materials to help get ready for the jam?  Click HERE

UPCOMING PERFORMERS

5/2 - INADVERTENT MINERS

5/9 - THE WILD WESTERN AVE. ROOTS ENSEMBLE

5/16 -  SINNER'S FRIEND

5/23 - TBA

5/30 - BINGO AFTER DARK

6/6 - TEEN STRING BAND ENSEMBLE

6/13 - on hold

6/20 -  OLD TIME REVIVAL

6/27 - CHUCK COX

7/11 - MARIAN RUNK

7/18 - FULL SPECTRUM

7/25 - GREEN EGGS AND SAM and HUMP NIGHT THUMPERS

8/8 - Cancelled for WHITE OAK FEST (SEE YOU THERE)

8/29 - LUCKY PICKERS

9/5 - 

3/6/25 - NATHAN HUNTER

 

Videos and cocktails

My favorite Mississippi John Hurt tune played on my Chuck Lee fretless Deep Hollow banjo.
The Boulevardier
is:
-1oz Knob Creek Bourbon 
-1oz Ransom Sweet Vermouth
-1/2 oz Campari

PREPARATION
Mix together over ice and strain into glass and garnish with an orange peel.

"Rise When the Rooster Crows" is a great tune recorded by the great Uncle Dave Macon. I like the way the lyric imagery feels lighthearted sometimes and heavy others. Also, the idea of a duck chewing tobacco. The Rooster cocktail is a variation of the Red Rooster I found from the Blue Ribbon Sushi Bar and Grill (they add Lychee Puree which I did not have). Enjoy!

RECIPE
– 2 oz Nikka Coffey Japanese Whiskey
– ¼ oz St Elizabeth Allspice Dram
– ½ oz Lemon Juice
– ½ oz Ginger Simple Syrup*

PREPARATION

In an empty cocktail shaker, add all above ingredients. Add ice and shake. Strain into glass filled with fresh ice. At Blue Ribbon, Hor serves it in a rocks glass, garnished with lime zest and a maraschino cherry.

I'm playing a 12 String banjo with 7 sympathetic strings. A beautiful instrument made by Noel Booth. I love the way is sounds when played slow and I like "Nancy" that way too. Pairs well with a Negroni:
-1 oz Big Gin barrel aged gin
-1/2 oz Ransom Sweet Vermouth
-1/2 oz Campari

PREPARATION
Mix over Ice and garnish with and orange peel. Note: Usually there is a full ounce of vermouth and campari, but I like to cut them back.