Chicago Bartenders Spotlight: Dylan Grant from Robert’s Pizza

It’s no secret that Chicago is bursting at the seams with culinary talent from the kitchen, but too often in the shadows are the equally talented mixologists—spirit sages redefining the cocktail and reimagining our bar experience. One of these Chicago bartenders is Dylan Grant from Robert’s Pizza {465 North McClurg Court, Chicago; 312.265.1328}, who is getting us summer ready with cocktail inspiration, and an easy recipe you can make at home.

DiningOut: Describe your process for designing the perfect cocktail.

Grant: I’m not certain it is possible to create a “perfect cocktail.” I try to make sure my drinks are as approachable and enjoyable for as many people as possible. I think you just need to start with flavors you know work well together and keep trying things until you find a combination people will like.

What do you love most about bartending?

The thing I love most about bartending is the connections you are able to make with people. Getting to know the people that come into Robert’s and are excited to come visit us on a regular basis is the most rewarding part of my job.

What’s the inspiration behind this cocktail?

The inspiration for this cocktail is our location on the Ogden Slip and summers spent by the lake. We wanted a summer cocktail that celebrates our waterfront and the feeling of a refreshing summer breeze.

Blueberry Ogden Blast (BOB for short) Recipe

Combine 2 ounces Deep Eddy lemon vodka, with 2 ounces blueberry/lemon/chamomile oleo Saccharum, and 1 ounce Saint Germain. The cocktail is served in a wine glass filled with ice and topped with Montelliana prosecco, then garnished with fresh blueberries.