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Entries in drinks (69)

Thursday
Feb072013

Raising the bar at DRUMBAR

Drumbar made quite a splash on the scene this summer, with a fabulous rooftop overlooking its posh Streeterville address...but what's a Chicago bar to do in winter?

Enter Craig Schoettler, formerly of The Aviary. Craig came on several months ago and quickly got to work developing an adventerous cocktail menu to enchant both business travelers and "been there, drank that" locals. Balanced tastes and clever presentation combine to make Drumbar a permanent fixture on the city's mixology trail. If you've been to Aviary, some of these tricks might look familiar, but they're no less enjoyable (in fact, more so, what with Drumbar's brighter lighting and less intimidating doormen).

 

Rooibos: Gin and gingerbread rooibos tea percolate in a vacuum pot, and are then stirred with a cinnamon stick to create an aromatic blend that's an ideal nightcap.

 

Smoke: First, a white oak "coaster" is gently charred. Next, the smoke is trapped by a glass, into which a cocktail of Laird's Apple Brandy and sarsaparilla is poured. Don't let this one sit around — it's more enjoyable while the hint of smoke still lingers.

 

Less flashy in presentation are the Lavender (ice cold tequila and lavender in a glass flask) and Sour (bourbon and passionfruit espuma...resist the temptation to eat the espuma on its own). Both strike me as being ideal for warm weather sipping.

Drumbar's Progressive Cocktail Menu is available on Tuesday and Wednesday evenings only.
201 E Delaware Place, atop the Raffaello Hotel

Saturday
Oct202012

Three CRAFT Halloween COCKTAILS

Some people always order "the usual", no matter what the weather. Others (i.e. me) throw ourselves headfirst into the sips of the season. Floral in the spring! Fruity in the summer! And fall brings boots, scarves, and heavier cocktails.

These recipes are from Benny's Chop House appropriately named "Pick Your Poison" cocktail menu. They're hosting a (free!) North Shore Distillery Party on November 2. Passed apps, cocktails, and the usual merriment will ensue.

Should you want to try your hand at being a Benny's mixologist, the recipes are below. Some of these ingredients are on the exotic side, and unless you're a serious liquor aficionado, I admit they might sit on your bar cart for quite a while afterwards. But maybe you should invite lots of people over for cocktails before heading out to any number of Halloween events in the city ...most of which are not actually on Halloween, leaving parents and single-house dwellers free to do door duty on the 31st.

At any rate, you have November 1st to recover. I'll see you at Benny's on the 2nd!

Corpse Reviver #444

Rinse glass with North Shore Absinthe
-1 oz. North Shore Gin #6
-1 oz. Fresh Lemon
-1 oz. Combier Orange Liquor
-1 oz. Lillet Blanc
Garnish with Cherry


Gotham and Gomorrah

-2 oz. Willet Rye Whiskey
-.5 oz. Vanilla-Pear Syrup
-Dash Fernet Branca
-Top with Peychaud's Bitters

Headless Horseman

-.75 oz. Falernum
-.75 oz Sailor Jerry Rum
Top with O'Fallon Pumpkin Ale

Photo Credit: Cheston Boque

More Halloween tipples:

Silly/Sophisticated Halloween Cocktails

Fruity Cocktails for Fall

Pumpkin Chai Cocktail

Wednesday
Apr042012

COCKTAILS that say SPRING

Today's post is part of the #HolidayHQ Blog Hop. See the links below for more posts from the best party and entertaining experts, and join us tonight at 8pm EST on Twitter for our #HolidayHQ chat.

 

Happy spring! Did anyone else get a sunburn on St Patrick's day this year? Personally, I've enjoyed this fair weather trend and have happily sent my wool coat and boots to the back of the closet. It's also a time to change up menu offerings, and that includes drinks. I found the four spring-appropriate recipes below, just in time for Easter brunch. Cheers to warm days ahead!

 

Butterfly Martini Cocktail by Grey Goose

1.5 parts lemon-flavored vodka
2 parts White Grape Juice
3 Basil Leaves
3 Mint Leaves
1 tsp Elderflower Cordial
1 tsp Fresh Lemon Juice
1 Lemon Rind
Fill a cocktail shaker with shredded basil and mint leaves, and combine with all other ingredients. Shake with ice and strain through a fine sieve. Top with a squeeze of lemon rind. Serve in a cocktail glass and garnish with an edible flower.
 
 

Lemon Drop Sparkle by Korbel

(12 oz.) can lemonade frozen concentrate, thawed
1 bottle of extra dry sparkling wine
4 oz. Tuaca liqueur
1 1/2 cups sparkling water
1 lemon, thinly sliced
1/3 cup lemon drop candies, crushed

In a pitcher, stir to combine lemonade concentrate, champagne, Tuaca and sparkling water. Using a slice of lemon, moisten the rim of each glass. Dip rim into crushed lemon drop candies. Pour in the champagne mixture and garnish with sliced lemons or lemon twist.

Source

 
 

Sapphire Revelation by Bombay

3 parts Gin
2 drops rose water
1/2 part elderflower liqueur

Stir in a mixing glass filled with ice then strain into a chilled martini cocktail glass. Garnish with a single rose petal.

Source

 
 

Bacardi 8 Rum Julep

2 parts Bacardi 8 year old rum
6 parts mint leaves
2/5 part sugar syrup
2 dashes peach bitters
Cubed ice
Spring of mint to garnish

Gently bruise mint with sugar syrup and bitters, in the base of a mixing glass. Then pour rum, add ice, and stir well. Fill a high ball glass with crushed ice, pour the liquid from the mixing glass using a strainer, stir, and add more ice. Garnish with a mint sprig.

Source

 

 Don't forget to pop in on my friends' posts. There are lots of great ideas here...

Housewife Bliss  |  Easter Brunch for Chocolate Lovers
Celebrations At Home  | Spring Garden Tablescape
PaperandPigtails.com  |  Polka Dots & Pastels - Free Printables
The Partybluprints Blog  |  "Little Peeps" Easter Table Centerpiece
Second City Soiree  | Cocktails that say Spring
SkimbacoLifestyle.comEuropean Easter Traditions Galore
Thoughtfully Simple | Simple Easter Brunch
Valley & Co. | Table Top Elements for Marvelous Easter Brunch

Saturday
Dec312011

Sugar + Spice COCKTAIL plus AmEx Gift Card GIVEAWAY

Just in time for New Year's (and the colder weather that follows), I've concocted this sweet and spicy drink with a wintery kick. Inspired by my friends at Sierra Mist Natural (did you see the two Sierra Mist holiday cocktails featured earlier this month?) this "Sugar and Spice Cocktail" has the bite of bourbon, a spicy dash of bitters, and Sierra Mist's 100%-natural-no-artificial-ingredients bubbles.

The recipe is below, along with a chance to win a nice little mixology set plus an AmEx gift card!

Sugar + Spice Cocktail

You will need:
1 part bourbon
1 part Sierra Mist Natural
3 drops Angostura bitters (or to taste)

Directions:
Gently stir all ingredients in a rocks glass, either neat or over one large ice cube. Garnish with a cinnamon stick.


But of course, cocktails do not make themselves. You need the tools of the trade, such as those found in a Sierra Mist Natural gift pack: a shaker, garnishing sugars, 4 cocktail glasses, and a $50 American Express gift card to buy the bourbon, bitters, and anything else that strikes your fancy. Want to win? Here's how to enter..



Rules

Leave a comment below telling me about your favorite cocktail (or mocktail).

For additional entries:
1) Like Sierra Mist on Facebook, and tell them Second City Soiree sent you (but either tag the Second City Soiree FB page, or come back here and tell me you left a comment on Sierra Mist's page, so I can count your vote). You can even share your favorite cocktail on their "Mixology" tab, if the spirit (haha) moves you.
2) Tweet "Winning a @sierramist gift pack from @SecndCitySoiree would be a great way to ring in 2012!  -> http://su.pr/2cY3mr"

Contest closes at 8pm CST, Tuesday, January 3

The contest is now closed. Winners will be announced tomorrow via Twitter and Facebook.

Good luck!


This is a sponsored post, but as always, the opinions are strictly my own.

Friday
Dec162011

Two fizzy holiday COCKTAILS (with MOCKTAIL options)

From Sierra Mist come two festive cocktails, sure to add zing to your holiday parties! If you're avoiding artificial ingredients - as I am - rest your troubled head with the knowledge that Sierra Mist is made with real sugar, no artificial ingredients, 100% natural flavorings.

I made the two below for a recent party, and while I think I prefer "Meet Me at the Mist-letoe" for the holidays, one of my guests pointed out that "Frost Bite" would be prefect for a holiday-in-the-tropics theme, what with the orange and coconut flavors. Good point.

Visit Sierra Mist's Facebook page for more recipe ideas, and watch for the second post in this series, coming next week (there's a giveaway...)

Frost Bite

• 3 oz. Sierra Mist Natural
• 1 oz. Blue Curacao (substitute 2 oz white grape juice for mocktail)
• 1 oz. Coconut Vodka (substitute 1 oz lime juice for mocktail)
• Fresh mint
• 1 oz. Pineapple juice
• Fresh blueberries for garnish

In a shaker filled with ice, mix coconut vodka (or lime juice) and pineapple juice. Add blue curacao (or white grape juice), fresh mint and blueberries. Shake, strain, and top with Sierra Mist Natural. Garnish with fresh blueberries.

 

Meet Me At The Mist-letoe...Martini

• 2 oz. Sierra Mist Natural
• 1 ½ oz. Raspberry Vodka (substitute Raspberry juice for mocktail)
• 3 Leaves fresh basil
• ½ oz. Fresh lime juice
• 1 oz. Blueberry juice

In a glass, muddle two basil leaves and lime juice, then add to shaker filled with ice. Add raspberry vodka (or juice) and blueberry juice to the shaker; shake and strain. Top with Sierra Mist Natural and garnish with a basil leaf.

 

This is a sponsored post, but as ever, opinions are strictly my own.

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