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Sunday night: The fit. The make-up. You're looking fierce and those chicken cutlets in your dress are serving eye-popping décolletage. But girl you're all dressed up with nowhere to go! Where can someone see and be seen by the upper echelons of fabulosity like yourself? Baby, you need to sashay that ass to Smart Bar's weekly Sunday service drag party, Queen! Tonight DMC and the Queen! resident party people will save your life.

Smart Bar, for the uninitiated, is the nightclub located under Metro and one of the United States' most important nightclubs featuring cutting-edge DJs from around the world. For the last 10 years, Queen! has been hosted by legendary drag queens Lucy Stoole, Jojo Baby, and Nico serving the looks with music selections by resident DJs Derrick Carter, Michael Serafini, and Garrett David. Consider it your weekly gospel to underground House and Disco.

For the coffee, we wanted to create a juicy, rich coffee cold, strong enough to keep you moving through the 4am crowd. Using a natural processed Pacas from Las Marias as the base with its red fruit notes, we paired this with a honey processed Sarchimor from Finca San Jeronimo Miramar to bring in the sweetness of brown sugar.

Together these create a balanced, smooth coffee cold and phantom disco balls clouding your vision.

Initially put together to support venues during the height of the pandemic, the first Situation Chicago LP successfully raised 35k for more than 25 stages. We're back for round two, and this time around, proceeds from the follow-up record go to the CIVL SAVE Emergency Relief Fund, powered by The Giving Back Fund, giving need-based grants to furloughed staff, local artists, and venues via need-based grants in the Chicagoland area. Volume 2 features tracks from Jeff Parker, Umphrey's McGee, and Fess Grandiose.

For this coffee cold can, we chose to highlight a fun, fruity coffee from El Salvador that went through a unique fermentation process. The Pacamara cultivar is a cross between Pacas and Maragogype, a spontaneous mutation of Typica with especially large cherries. Immediately after the cherries were picked, they were collected in an enclosed vessel using carbon dioxide to purge out any oxygen remaining. The intact cherries were left to ferment in this closed system, allowing the natural microbes and yeasts present to ferment the mucilage on the bean without introducing any outside factors. After a few days, the cherries were removed and dried in their skins on raised beds, further developing the acidity and complexity of the coffee.