Cheers! Drink Recipes that Stir the Soul!
Original Six* by Greg Flemming from Lone Wolf {806 West Randolph Street, Chicago; 312.600.9391}
In a mixing glass, combine 2 ounces Lot 40 Rye Whisky**, 1/4 ounce Rhine Hall Mango Brandy, 1/4 ounce Apologue saffron liqueur, one bar spoon Roof Crop organic honey, 3 dashes Peychaud’s bitters, and 1 dash Angostura bitters. Add ice and stir until chilled. Strain into an absinthe-rinsed old fashioned glass. To finish and serve, express a lemon peel over the cocktail.
*From Mixologist Greg Flemming: “Chicago is a big hockey town, so the Original Six is an homage to our team and the origin of the sport. Lot 40, being a delicate Canadian rye, needs delicate supporting characters to accompany it. We use Chicago-sourced, organic Roof Crop honey, Rhine Hall Mango Brandy, and Apologue saffron liqueur to make a light-bodied Saffron Sazerac.”
**Lot 40 whisky is a simple, authentic, and unique 100% single-pot still rye whisky. Ready for mixing or prime straight sipping, this full-bodied whisky is incredibly versatile.
S’mores Old Fashioned from VU Rooftop Bar {133 East Cermak Road, Chicago; 312.528.0191}
In a metal stirring vessel, add 1-1/2 ounces New Holland Beer Barrel Aged whiskey, 1/2 ounce Averna, 2 dashes orange bitters, a bar spoon of Angostura bitters, and ice. Stir 40 revolutions or until the tin gets very cold. Wet the outside and rim of a double old fashioned glass with water. On a plate, add finely ground graham crackers. Twist the top of the glass in the graham crackers to cover the rim. Using a julep strainer, strain the liquid into the glass. Garnish with a skewered marshmallow. Brulée the marshmallow and serve.
The Rubicon from Vajra {1329 West Chicago Avenue, Chicago; 312.929.4990}
In a cocktail shaker filled with ice, add 1-1/2 ounces lemongrass infusion*, 1-1/2 ounces FINO reposado tequila, 1 ounce Italicus Bergamot liqueur, and 1-1/2 ounces fresh lime juice. Shake and strain into a chilled coupe. Garnish with a dehydrated lime wheel.
*For the lemongrass infusion: In a pot, bring 10 ounces water to a boil. Add 1 stalk of lemongrass and infuse for 24 hours.
Rosemary Gimlet from Ella Elli {1349 West Cornelia Avenue, Chicago; 773.935.3552}
In a rocks glass, take a sprig of rosemary and curl it at the bottom of the glass. Spray six sprays of green chartreuse over top. Light the rosemary on fire and let it burn for a few seconds. Pour ice on top of the flame to put it out. In a shaker, add 1-1/2 ounces Ketel One Rose Grapefruit vodka, 1/2 ounce lime juice, 1/2 ounce simple syrup, and 3/4 ounce grapefruit juice. Shake for 15 seconds and pour the mixture into the glass.
Curated by Morgan Carter