In support of Earth Day on Saturday, April 22, aliveOne in Lincoln Park will feature a specialty “The John Muir” cocktail for $8 each, and $1 from each cocktail sold will benefit the National Parks Conservation Association. The cocktail features Ketel One Vodka, demerara syrup, fresh lime juice and grapefruit La Croix.
For 100 years, the nonpartisan National Parks Conservation Association has been the leading voice in safeguarding national parks. NPCA and its members and supporters work together to protect and preserve the nation’s most iconic and inspirational places for future generations.
Central Park Bar
In recognition of Earth Day, Saturday, April 22, Central Park Bar in Avondale will donate $1 from every Banana Stand cocktail sold to the Illinois Green Alliance. The $10 cocktail is served frozen and features Ron Zacapa Centenario Rum, Giffard Banane du Bresil, cream of hazelnut, and Fee Brothers Aztec Chocolate Bitters.
Illinois Green Alliance is a member-driven nonprofit working to promote buildings and communities that give people better, brighter, healthier places to live, work, and learn. They foster a growing and vibrant green building community with programs, advocacy, and education driven by volunteers and members.
Easy Bar
Easy Bar will donate $1 from each Mule sold on Saturday, April 22 to Conservation International. Building upon a strong foundation of science, partnership and field demonstration, Conservation International (CI) empowers societies to responsibly and sustainably care for nature, our global biodiversity, and for the well-being of humanity.
Estelle's
Estelle’s will host an “Earth Day Market” from 4 p.m. to 8 p.m. Guests can sip and shop local and sustainable items from Chicago-area artists and vendors who will be selling candles, coquito, plants, stones, crafts, art, jewelry, vintage items and more. The event is for guests who are 21 and over only.
Patrons who arrive early can take advantage of Estelle’s half-price happy hour from 4 p.m. to 6 p.m. which features half-off beer, wine, and signature cocktails.
H&C Pour House
In support of Earth Day on Saturday, April 22, H&C Pour House in Lincoln Park will offer a special Green River Margarita for $14 featuring FINO Tequila, Green River Soda and Green Chartreuse. A portion of proceeds from each cocktail sold will be donated to the Alliance for the Great Lakes.
Created in 1970 and headquartered in Chicago, the Alliance for the Great Lakes is a nonpartisan nonprofit working across the region to protect our most precious resource: the fresh, clean, and natural waters of the Great Lakes.
Remedy
In honor of Earth Day, Remedy will feature a $5 Right Bee Cider special all evening on Saturday, April 22. Located on Chicago’s northwest side, Right Bee’s Urban Cidery features ten bee hives on the roof, managed by The Hive Supply, that provide honey for many of their ciders. The bees pollinate the wildflowers that grow on the train tracks outside of Right Bee.
Sweet Mandy B's
To celebrate Earth Day, Sweet Mandy B’s, the old fashioned bakeshop with locations in Lincoln Park and Streeterville, will hold a special giveaway. The first 20 guests who visit either location on Saturday, April 22 and purchase a Dirt Cup (layers of Chocolate cake with whipped cream, topped with crushed Oreos and gummy worms; $4.50) or an Earth Day Cookie will receive a complimentary Sweet Mandy B’s reusable bag.
The Owl
On Saturday, April 22 The Owl in Logan Square will donate $1 from each $6 Daisy Cutter (16-ounce cans) sold to the National Parks Conservation Association.
For 100 years, the nonpartisan National Parks Conservation Association has been the leading voice in safeguarding national parks. NPCA and its members and supporters work together to protect and preserve the nation’s most iconic and inspirational places for future generations.
Photo courtesy of Remedy
CH Distillery/Jinsei Motto
The Hive is a locally owned business with over 300 beehives in Chicago. The CH Distillery in Pilsen houses the headquarters for The Hive. They are helping bees and pollinators reproduce while creating an opportunity for education and jobs. CH Distillery has a beehive on their roof and uses the honey in their cocktails and a dessert at Jinsei Motto.
LeTour
Chef Debbie Gold creates French-Moroccan that includes locally-sourced ingredients for their dishes:
In the Soup de Poisson, Gold uses Red Drum as a more local selection compared to the classic Provencal dish.
Gold uses Mick Klug apples whenever possible in her Apple Cake, a mix between a Tarte Tatin and a Gateau Basque.
Formento's
At Formento's, Pastry Chef Sarah Muñoz switched out plastic spoons for silver tasting spoons in the kitchen, saves extra peels/scraps to make simple syrups for the beverage team to use in cocktails, and uses excess produce to make preserves and compotes for dishes/cocktails. She also uses these simple syrups to brush cakes after they bake or make a granita. She avoids tropical fruits that aren't locally available or ingredients that have high food miles.
Executive Chef Don Walker likes to use vegetable scraps like mushroom stems to add flavor to soups and sauces - he will also dehydrate those mushrooms to make a powder to add extra flavor later on.
Virgin Hotels Chicago
Virgin Hotels Chicago has transformed their rooftop into a seasonal greenhouse complete with tropical plants and a cocktail menu inspired by a variety of trees like the weeping willow, magnolia, and lilac.The featured cocktails are created with sustainable spirit brands and support One Tree Planted, an organization focused on restoring forests and creating habitats for biodiversity. For every cocktail purchased, Virgin Hotels will work with One Tree Planted to plant a tree in Illinois.
“I wanted to create something that went beyond an instagrammable moment and picture-worthy cocktails,” says Mary Jones, Area Director of Entertainment. “We all have a commitment to the planet. Giving Tree not only offers a unique experience for guests, but also empowers them to make a difference around the world by simply purchasing a cocktail.”
Giving Tree is available through June 21 and is offered daily at the hotel’s rooftop.
Photo courtesy of Virgin Hotels Chicago
Staytion Market & Bar
At Renaissance Chicago Downtown Hotel, Kevin Fahey, Mixologist at the hotel’s restaurant Staytion Market & Bar, has a few tips and tricks up his sleeve for how to concoct sustainable cocktails to try this Earth Month:
Opt for fresh squeezed juices and use the husks as a vessel for a garnish.
Dehydrate the discarded cuts of citrus fruit to create contrast in any cocktail. Allowing for the dehydrated cuts to sit in a spirited cocktail can add a citric acid feel to the drink for a period of time.
Research the spirits you purchase. Staytion Market & Bar opts for local barrel-aged gins produced from Few Spirits, a whiskey distillery where they reuse the whiskey barrels to age gin. Reusing the barrels minimizes natural resource consumption and conserves energy used in production.
Looking to add some spices to the mix? Try Cinnamon. Cinnamon is inherently a sustainable crop as it grows naturally without the aid of agrochemicals and is intercropped with other trees.
Try making some of Kevin’s sustainable cocktails at home:
Barreled Tiki Daiquiri
2 oz Few Barrel Gin
1 oz Fresh Lime
1 oz Cinnamon Syrup
Garnish lime husk flamed, with reused cinnamon stick from syrup production
The Healthy Option
1 oz Few American Gin
1 oz Lemongrass Syrup
1 oz Fresh Lemon Juice
2 oz water
Garnish with lemongrass and dehydrated lemon from juicing
Grill on 21
The Grill on 21 sources ingredients from environmentally responsible, local family farms, ranchers, and sustainable fisheries. Some of their partners include: Cook’s Venture Farms, Mick Klug Farms, Fischer Farms, Mighty Vine, Nichols Farm & Orchard, Kinnikinnick Farms, Hook’s Creamery, Revol Greens.
Galit
At the Middle Eastern restaurant, Chef Zach receives his meat, produce, and fruits from a selection of local farmers. He also takes various products that farmers' can’t sell and finds a way to utilize them at Galit. This allows Chef Zach to utilize as much of a product as he can and prolong the Midwest seasons by preserving ingredients, pickling, fermenting, or drying them out.
Raised, An Urban Rooftop Bar
Raised is committed to sourcing ingredients within 300 miles of the property, partnering with local businesses from the Chicagoland area.
Wood
At Wood, Chef Devin Kreller utilizes every part of the animal. He receives his meat from a variety of local farmers and breaks down each part of the animal himself. The main difference between receiving meat already processed and Chef Devin processing it himself, is he is able to contain the flavor of the cut, and knows exactly how the animal was raised, treated, and fed.
Don Bucio’s Taqueria
Don Bucio’s Taqueria in Chicago’s Logan Square from Chef Rodolfo Cuadros offers his 100% plant based taqueria. His goal is to help diners reduce their carbon footprint, and every dish at Don Bucio’s is plant based. Diners can expect Chicarónes con Salsa without the pork, Asada Tacos with forest mushrooms sans steak and their signature Nopal Milanese Torta with refritos, mojo verde, pico, arugula and DBT escabeche.
Bloom Plant Based Kitchen
Bloom Plant Based Kitchen serves up 100% plant-based and gluten free dishes in Chicago’s Wicker Park neighborhood. The restaurant is one of Chicago’s only independent restaurants to have installed an ORCA Biodigester to sustainably rid the restaurant of food waste from forever filling a landfill. The biodigester breaks food waste down into a disposable liquid that is safely transferred into Chicago’s sanitary structures.
The Table at Crate
Sourcing ingredients from independent farms and small suppliers matters when it comes to sustainability at The Table at Crate in Oakbrook. Chef Bill Kim puts theory into action with how the restaurant sources their ingredients, they supports local farmers like Three Sisters Garden and Mick Klug Farm, and they only use ABF chicken from Indiana, sustainable salmon and Publican Quality Breads.
Irene’s
Irene’s supports local suppliers and in-house productions to reduce carbon footprints and operate as sustainably as possible. Irene’s makes jams in-house from Midwest grown berries, bakes their own bagels and sourdough breads and serves up the healthy kids menus. Guests are offered breakfast and lunch options seven days a week that utilize ingredients — from Slagel Farm Eggs and Sir Kensington Ketchup to Jones Soda and Passion House Coffee Roasters.
Hannah's Bretzel
All Hannah’s locations operate 100% on wind and solar power, use 100% biodegradable or recyclable packaging, and deliver to the Chicago community solely with an electric Mini Cooper. In recent years, Hannah’s has also introduced in-store composting to each location's business model to completely close the waste cycle.
When it comes to the menu, Hannah's Bretzel uses ethically sourced ingredients from local, independently owned farms. With a number of local purveyors including Roth Cheese, Mighty Vine, Testa Produce, Inc and more.
At Hannah’s the bretzel bread is made in-house daily and is the foundation for the sandwich menu. Sandwiches include, the Italian Prosciutto di Parma, the Italian Bresaola, the Spanish Serrano, the Hannah's Turkey Club made with Applegate Farms antibiotic and growth hormone free roasted turkey, the vegetarian sandwich fan-favorite Veggie Bomb, a mixed vegetable salad between two slices of organic whole grain bread, and the newly added French Boursin and Roasted Portabella Mushroom sandwich.
For breakfast eaters, Hannah’s egg sandwich menu has options including the Organic Green Eggs + French Ham and the Wild Caught Atlantic Smoked Salmon + Organic Egg. Additionally, Hannah’s offers a vegetarian organic egg breakfast power bowl with whole wheat berries and fresh avocado.
aliveOne
In support of Earth Day on Saturday, April 22, aliveOne in Lincoln Park will feature a specialty “The John Muir” cocktail for $8 each, and $1 from each cocktail sold will benefit the National Parks Conservation Association. The cocktail features Ketel One Vodka, demerara syrup, fresh lime juice and grapefruit La Croix.
For 100 years, the nonpartisan National Parks Conservation Association has been the leading voice in safeguarding national parks. NPCA and its members and supporters work together to protect and preserve the nation’s most iconic and inspirational places for future generations.
Central Park Bar
In recognition of Earth Day, Saturday, April 22, Central Park Bar in Avondale will donate $1 from every Banana Stand cocktail sold to the Illinois Green Alliance. The $10 cocktail is served frozen and features Ron Zacapa Centenario Rum, Giffard Banane du Bresil, cream of hazelnut, and Fee Brothers Aztec Chocolate Bitters.
Illinois Green Alliance is a member-driven nonprofit working to promote buildings and communities that give people better, brighter, healthier places to live, work, and learn. They foster a growing and vibrant green building community with programs, advocacy, and education driven by volunteers and members.
Easy Bar
Easy Bar will donate $1 from each Mule sold on Saturday, April 22 to Conservation International. Building upon a strong foundation of science, partnership and field demonstration, Conservation International (CI) empowers societies to responsibly and sustainably care for nature, our global biodiversity, and for the well-being of humanity.
Estelle's
Estelle’s will host an “Earth Day Market” from 4 p.m. to 8 p.m. Guests can sip and shop local and sustainable items from Chicago-area artists and vendors who will be selling candles, coquito, plants, stones, crafts, art, jewelry, vintage items and more. The event is for guests who are 21 and over only.
Patrons who arrive early can take advantage of Estelle’s half-price happy hour from 4 p.m. to 6 p.m. which features half-off beer, wine, and signature cocktails.
H&C Pour House
In support of Earth Day on Saturday, April 22, H&C Pour House in Lincoln Park will offer a special Green River Margarita for $14 featuring FINO Tequila, Green River Soda and Green Chartreuse. A portion of proceeds from each cocktail sold will be donated to the Alliance for the Great Lakes.
Created in 1970 and headquartered in Chicago, the Alliance for the Great Lakes is a nonpartisan nonprofit working across the region to protect our most precious resource: the fresh, clean, and natural waters of the Great Lakes.
Remedy
In honor of Earth Day, Remedy will feature a $5 Right Bee Cider special all evening on Saturday, April 22. Located on Chicago’s northwest side, Right Bee’s Urban Cidery features ten bee hives on the roof, managed by The Hive Supply, that provide honey for many of their ciders. The bees pollinate the wildflowers that grow on the train tracks outside of Right Bee.
Sweet Mandy B's
To celebrate Earth Day, Sweet Mandy B’s, the old fashioned bakeshop with locations in Lincoln Park and Streeterville, will hold a special giveaway. The first 20 guests who visit either location on Saturday, April 22 and purchase a Dirt Cup (layers of Chocolate cake with whipped cream, topped with crushed Oreos and gummy worms; $4.50) or an Earth Day Cookie will receive a complimentary Sweet Mandy B’s reusable bag.
The Owl
On Saturday, April 22 The Owl in Logan Square will donate $1 from each $6 Daisy Cutter (16-ounce cans) sold to the National Parks Conservation Association.
For 100 years, the nonpartisan National Parks Conservation Association has been the leading voice in safeguarding national parks. NPCA and its members and supporters work together to protect and preserve the nation’s most iconic and inspirational places for future generations.
CH Distillery/Jinsei Motto
The Hive is a locally owned business with over 300 beehives in Chicago. The CH Distillery in Pilsen houses the headquarters for The Hive. They are helping bees and pollinators reproduce while creating an opportunity for education and jobs. CH Distillery has a beehive on their roof and uses the honey in their cocktails and a dessert at Jinsei Motto.
LeTour
Chef Debbie Gold creates French-Moroccan that includes locally-sourced ingredients for their dishes:
Formento's
At Formento's, Pastry Chef Sarah Muñoz switched out plastic spoons for silver tasting spoons in the kitchen, saves extra peels/scraps to make simple syrups for the beverage team to use in cocktails, and uses excess produce to make preserves and compotes for dishes/cocktails. She also uses these simple syrups to brush cakes after they bake or make a granita. She avoids tropical fruits that aren't locally available or ingredients that have high food miles.
Executive Chef Don Walker likes to use vegetable scraps like mushroom stems to add flavor to soups and sauces - he will also dehydrate those mushrooms to make a powder to add extra flavor later on.
Virgin Hotels Chicago
Virgin Hotels Chicago has transformed their rooftop into a seasonal greenhouse complete with tropical plants and a cocktail menu inspired by a variety of trees like the weeping willow, magnolia, and lilac.The featured cocktails are created with sustainable spirit brands and support One Tree Planted, an organization focused on restoring forests and creating habitats for biodiversity. For every cocktail purchased, Virgin Hotels will work with One Tree Planted to plant a tree in Illinois.
“I wanted to create something that went beyond an instagrammable moment and picture-worthy cocktails,” says Mary Jones, Area Director of Entertainment. “We all have a commitment to the planet. Giving Tree not only offers a unique experience for guests, but also empowers them to make a difference around the world by simply purchasing a cocktail.”
Giving Tree is available through June 21 and is offered daily at the hotel’s rooftop.
Staytion Market & Bar
At Renaissance Chicago Downtown Hotel, Kevin Fahey, Mixologist at the hotel’s restaurant Staytion Market & Bar, has a few tips and tricks up his sleeve for how to concoct sustainable cocktails to try this Earth Month:
Opt for fresh squeezed juices and use the husks as a vessel for a garnish.
Dehydrate the discarded cuts of citrus fruit to create contrast in any cocktail. Allowing for the dehydrated cuts to sit in a spirited cocktail can add a citric acid feel to the drink for a period of time.
Research the spirits you purchase. Staytion Market & Bar opts for local barrel-aged gins produced from Few Spirits, a whiskey distillery where they reuse the whiskey barrels to age gin. Reusing the barrels minimizes natural resource consumption and conserves energy used in production.
Looking to add some spices to the mix? Try Cinnamon. Cinnamon is inherently a sustainable crop as it grows naturally without the aid of agrochemicals and is intercropped with other trees.
Try making some of Kevin’s sustainable cocktails at home:
Barreled Tiki Daiquiri
2 oz Few Barrel Gin
1 oz Fresh Lime
1 oz Cinnamon Syrup
Garnish lime husk flamed, with reused cinnamon stick from syrup production
The Healthy Option
1 oz Few American Gin
1 oz Lemongrass Syrup
1 oz Fresh Lemon Juice
2 oz water
Garnish with lemongrass and dehydrated lemon from juicing
Grill on 21
The Grill on 21 sources ingredients from environmentally responsible, local family farms, ranchers, and sustainable fisheries. Some of their partners include: Cook’s Venture Farms, Mick Klug Farms, Fischer Farms, Mighty Vine, Nichols Farm & Orchard, Kinnikinnick Farms, Hook’s Creamery, Revol Greens.
Galit
At the Middle Eastern restaurant, Chef Zach receives his meat, produce, and fruits from a selection of local farmers. He also takes various products that farmers' can’t sell and finds a way to utilize them at Galit. This allows Chef Zach to utilize as much of a product as he can and prolong the Midwest seasons by preserving ingredients, pickling, fermenting, or drying them out.
Raised, An Urban Rooftop Bar
Raised is committed to sourcing ingredients within 300 miles of the property, partnering with local businesses from the Chicagoland area.
Wood
At Wood, Chef Devin Kreller utilizes every part of the animal. He receives his meat from a variety of local farmers and breaks down each part of the animal himself. The main difference between receiving meat already processed and Chef Devin processing it himself, is he is able to contain the flavor of the cut, and knows exactly how the animal was raised, treated, and fed.
Don Bucio’s Taqueria
Don Bucio’s Taqueria in Chicago’s Logan Square from Chef Rodolfo Cuadros offers his 100% plant based taqueria. His goal is to help diners reduce their carbon footprint, and every dish at Don Bucio’s is plant based. Diners can expect Chicarónes con Salsa without the pork, Asada Tacos with forest mushrooms sans steak and their signature Nopal Milanese Torta with refritos, mojo verde, pico, arugula and DBT escabeche.
Bloom Plant Based Kitchen
Bloom Plant Based Kitchen serves up 100% plant-based and gluten free dishes in Chicago’s Wicker Park neighborhood. The restaurant is one of Chicago’s only independent restaurants to have installed an ORCA Biodigester to sustainably rid the restaurant of food waste from forever filling a landfill. The biodigester breaks food waste down into a disposable liquid that is safely transferred into Chicago’s sanitary structures.
The Table at Crate
Sourcing ingredients from independent farms and small suppliers matters when it comes to sustainability at The Table at Crate in Oakbrook. Chef Bill Kim puts theory into action with how the restaurant sources their ingredients, they supports local farmers like Three Sisters Garden and Mick Klug Farm, and they only use ABF chicken from Indiana, sustainable salmon and Publican Quality Breads.
Irene’s
Irene’s supports local suppliers and in-house productions to reduce carbon footprints and operate as sustainably as possible. Irene’s makes jams in-house from Midwest grown berries, bakes their own bagels and sourdough breads and serves up the healthy kids menus. Guests are offered breakfast and lunch options seven days a week that utilize ingredients — from Slagel Farm Eggs and Sir Kensington Ketchup to Jones Soda and Passion House Coffee Roasters.
Hannah's Bretzel
All Hannah’s locations operate 100% on wind and solar power, use 100% biodegradable or recyclable packaging, and deliver to the Chicago community solely with an electric Mini Cooper. In recent years, Hannah’s has also introduced in-store composting to each location's business model to completely close the waste cycle.
When it comes to the menu, Hannah's Bretzel uses ethically sourced ingredients from local, independently owned farms. With a number of local purveyors including Roth Cheese, Mighty Vine, Testa Produce, Inc and more.
At Hannah’s the bretzel bread is made in-house daily and is the foundation for the sandwich menu. Sandwiches include, the Italian Prosciutto di Parma, the Italian Bresaola, the Spanish Serrano, the Hannah's Turkey Club made with Applegate Farms antibiotic and growth hormone free roasted turkey, the vegetarian sandwich fan-favorite Veggie Bomb, a mixed vegetable salad between two slices of organic whole grain bread, and the newly added French Boursin and Roasted Portabella Mushroom sandwich.
For breakfast eaters, Hannah’s egg sandwich menu has options including the Organic Green Eggs + French Ham and the Wild Caught Atlantic Smoked Salmon + Organic Egg. Additionally, Hannah’s offers a vegetarian organic egg breakfast power bowl with whole wheat berries and fresh avocado.
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