Easy At-Home Spring Cocktails from Chicago’s Hot Spots

“Mood Indigo” from Bernie’s {660 North Orleans Street, Chicago; 312.624.9892}

Combine 1 oz Suntory Whiskey with 2 oz red wine and 1/4 oz Creme de Mure. Add 3/4 oz Black Pepper Sage Syrup and 1/2 oz each of lime and orange juice, plus 3 dashes Black Walnut Bitters. Shake them all to combine with ice. Pour into a margarita glass. Garnish with sage flower to finish!

“Le Saint” from Cochon Volant Brasserie {100 West Monroe Street, Chicago; 312.754.6560}

Pour 1 oz Cachaca (preferred Leblon) with ½ oz each berry liquor (preferred Apologue Aroina) and lime juice, as well as ¼ oz simple syrup. Pour all contents into a shaker or mixing glass, then shake or stir contents with ice. Rim a new glass with tajin or equivalent spice. Pour mixture over fresh ice into new glass. Fill remainder of glass with ginger beer (preferred Barritt’s Ginger Beer).

“Last Word” from Francois Frankie {222 West Randolph Street, Chicago; 312.600.9659}

Combine 3/4 oz of each London Dry Gin, Green Chartreuse, Luxardo Maraschino Liqueur, and lime juice. Shake all ingredients together in a cocktail shaker for 30 seconds. Strain into a Nick & Nora or coupe and garnish with a maraschino cherry directly into the glass.

London Dry Gin can also be replaced with the same amount of Silver Tequila and garnished with a lime flag to recreate Francois Frankie’s “Day of the Dead” cocktail

“The Ruby Crown” from Taureaux Tavern {155 West Van Buren Street, Chicago; 312.624.8778}

Combine 2 oz hibiscus-infused vodka with 1/4 oz each of lemon juice and simple syrup. Top with your choice of brut Champagne. Garnish with a lemon wheel and mint sprig. Serve with flair!