What better way to kick off the changing of seasons by swapping out those hot, winter drinks for some fruity, light cocktails to get your mind excited for sunshine! These Chicago restaurants and bars have revamped their beverage menus with funky and fun varietals for your springtime nights out:
Wood
Located in the Northalsted neighborhood, Jeremiah Duncan the beverage director at Wood has handcrafted two new cocktails “Business in the Front'' is a bourbon-based cocktail with notes between a manhattan and a spiced old fashioned made with bulleit bourbon, côte du rhône red wine, red vermouth, allspice liqueur, demerara syrup, moroccan bitters topped with an orange peel. The second is “Party in the Back”, inspired by a French 75, bringing bitter, spice and exotic notes made with prairie organic gin, calvados apple brandy, gentian liqueur, pear nectar, cinnamon bark syrup, pressed lemon juice, sparkling wine, tiki bitters and a lemon peel mullet.
LG’s Bar & Kitchen
New to the menu, diners can sip on the “Pornstar Martini” from LG’s in Chicago’s Old Town neighborhood. Featuring vanilla vodka, passion fruit liqueur and puree, with the option to add a Prosecco split for an additional $6.00. This drink is served with a mini mannequin to top it off.
Grapes & Grains
Grapes & Grains has just released three new Spring cocktails:
Mango in Paris: a fruity cocktail for sipping made with Don Q, Giovanni, Peach Juice, Mango Juice, Coconut milk and topped with orange bitters.
Knee Deep: A beach-inspired sipper with the Knee Deep made with Don Q, Simple, Lime and Coconut.
Heat is On: A take on a spicy margarita made with Herradura Blanco, Habanero simple and pineapple juice.
Photo courtesy of Wood
The Berkshire Room x Sandeman Port Wine
Chicago’s Nigal Vann from The Berkshire Room partnered with Sandeman Port Wine to create a variation of the classic sangria:
Batched Recipe (Serves 10)
Ingredients:
10 part Sandeman Founder's Reserve Ruby Port
10 part sour mix (alternatively equal parts lime and simple syrup)
7 ½ part spiced rum
7 ½ part pineapple juice
2 ½ part Clèment Mahina Coconut
Preparation:
Whisk everything together in a large vessel and pour over crushed ice. Garnish with a pineapple frond and lime wheel.
Grass Tiger - jalapeño infused roku gin, lemongrass, lime, orange, ginger beer, fresh spanked mint $18
Summer House Santa Monica x Dottie May's Oatmilk Cream Liqueur
Cinnamon Toast Brunch - El Dorado 3 year white rum, charred cinnamon syrup, Dottie May's Oatmilk Cream Liqueur
Photo courtesy of Sunda New Asian
Carnivale
Carnivale, the pan-Latin restaurant in the West Loop, has launched a new cocktail menu. Drinks on the new menu include the Emerald City, served with a peacock
feather in foam, Always in Fashion,
served in a flamingo glass, and the Carnivale Old Fashioned, which is smoked right at the table before serving.
The full new menu includes:
Carry On Wayward Son (George Dickel Rye, Brovo #14 Amaro, Wild Banana Chai, Angostura Bitters, Orange Peel)
What better way to kick off the changing of seasons by swapping out those hot, winter drinks for some fruity, light cocktails to get your mind excited for sunshine! These Chicago restaurants and bars have revamped their beverage menus with funky and fun varietals for your springtime nights out:
Wood
Located in the Northalsted neighborhood, Jeremiah Duncan the beverage director at Wood has handcrafted two new cocktails “Business in the Front'' is a bourbon-based cocktail with notes between a manhattan and a spiced old fashioned made with bulleit bourbon, côte du rhône red wine, red vermouth, allspice liqueur, demerara syrup, moroccan bitters topped with an orange peel. The second is “Party in the Back”, inspired by a French 75, bringing bitter, spice and exotic notes made with prairie organic gin, calvados apple brandy, gentian liqueur, pear nectar, cinnamon bark syrup, pressed lemon juice, sparkling wine, tiki bitters and a lemon peel mullet.
LG’s Bar & Kitchen
New to the menu, diners can sip on the “Pornstar Martini” from LG’s in Chicago’s Old Town neighborhood. Featuring vanilla vodka, passion fruit liqueur and puree, with the option to add a Prosecco split for an additional $6.00. This drink is served with a mini mannequin to top it off.
Grapes & Grains
Grapes & Grains has just released three new Spring cocktails:
Mango in Paris: a fruity cocktail for sipping made with Don Q, Giovanni, Peach Juice, Mango Juice, Coconut milk and topped with orange bitters.
Knee Deep: A beach-inspired sipper with the Knee Deep made with Don Q, Simple, Lime and Coconut.
Heat is On: A take on a spicy margarita made with Herradura Blanco, Habanero simple and pineapple juice.
The Berkshire Room x Sandeman Port Wine
Chicago’s Nigal Vann from The Berkshire Room partnered with Sandeman Port Wine to create a variation of the classic sangria:
Batched Recipe (Serves 10)
Ingredients:
Preparation:
Sunda New Asian
Summer House Santa Monica x Dottie May's Oatmilk Cream Liqueur
Carnivale
Carnivale, the pan-Latin restaurant in the West Loop, has launched a new cocktail menu. Drinks on the new menu include the Emerald City, served with a peacock feather in foam, Always in Fashion, served in a flamingo glass, and the Carnivale Old Fashioned, which is smoked right at the table before serving. The full new menu includes:
Carry On Wayward Son (George Dickel Rye, Brovo #14 Amaro, Wild Banana Chai, Angostura Bitters, Orange Peel)
Pisco Sour (House Pisco Blend, Fresh Lime, Cane Sugar, Egg White, Angostura Bitters)
Nuevo Año (Mezcal Verde Amaras, Passionfruit, Vanilla, Fresh Lime, Sparkling Wine, Hibiscus)
Samba Sidecar (Hennessy, Peach, Lychee Noir, Fresh Lemon, Orange Peel)
Under The Night Sky (Beefeater Gin, Luxardo Maraschino, Mango, Fresh Lime, Peychaud's Bitters, Crushed Ice)
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!