The rooftop’s Boleo bar
With temperatures on the rise, and rooftops and patios opening, it’s high time for a few cocktails in the city. For Loop workers, they need look no further than the Kimpton Gray Hotel {122 West Monroe Street, Chicago; 877.771.7031}, which offers two different dining and drinking experiences perfect for summer happy hours, weekend dinners, and more. For sights and sips, guests can find refuge on the Latin American-inspired rooftop bar Boleo. But for a classy night out, head to wine and cocktail lounge Vol. 39.
Mixologist Jess Lambert, who runs the cocktail program for both bars, helped create a welcoming environment for guests and Chicagoans alike. She explains what it takes to make a great summer cocktail and even shared some recipes with us!
DiningOut: What inspires your cocktail creations?
Jess Lambert: It always starts from a point of inspiration, and then I begin to build recipes around that. Sometimes I’m intrigued by a flavor combination or an experience that I want to re-create. Other times, it’s the spirit itself that is unique and I build a cocktail to highlight the beauty of that spirit. For example, the Cognac Old Fashioned was crafted entirely around the Vintage Caramel pu-erh tea syrup. For Boleo, our spring menu focused on Italy’s influence in Argentina. We highlighted the use of Italian Amari and experimented with mixing Fernet with South American and brandy based spirits such as Pisco.
Vol.39’s spring menu features a new sparkling/spritz cocktail section with a focus on fortified and sparkling wines highlighted through classically rooted cocktails with modern twists.
Vol. 39’s Dame in Spain cocktail
How do you approach both concepts?
Boleo is heavily rooted in Peruvian and Argentinian culture. Sourcing for that menu is tricky, especially if we want to use native and authentic South American produce and ingredients. We have an amazing chef from Peru and he helps me source unique items. I also work closely with our distributors to let them know the unique spirits I’m looking for. Vol.39 is the same way, except I’m sourcing more rare, hard to find ingredients for that menu. Vintage teas, rare and unique sugars—it takes a lot of research.
What do you hope your guests experience at Boleo?
I want them to feel transported to another place—an escape, an adventure. I hope our guests feel a bit of my experience of traveling in South America through our cocktails and taste something they’ve never tried before.
And at Vol. 39?
Hospitality on another level. Vol.39 is all about elevated, experiential service. We want you to feel special, well … because you are!
Which is your favorite cocktail on the current spring menu?
At Vol.39 I love the Odes to Violette. It’s a beautifully nuanced cocktail, with a unique ingredient, Verjus, which is a non-alcoholic wine. This one, in particular, has the flavor profile of Sauternes (dessert wine) that evolves while you sip it. At Boleo, I like the Daq to Basics, a daiquiri variation highlighting the sweet potato, which is heavily used in Peruvian cooking.
What is an old favorite that will never go out of style?
At Vol.39 it’s The Vintage Old Fashioned. And at Boleo it’s The Coconut Negroni and Pisco Sour.
Boleo’s Pisco Punch
To get a taste of Lambert’s expertise, she shared two of her favorite summer recipes with us below:
Boleo’s Pisco Punch
In a shaker filled ice, combine 1-1/2 ounces of Finca Rotondo MV Italia Pisco, 1-1/2 ounces fresh pineapple juice, 3/4 ounce Demerara syrup, 3/4 ounce fresh lime juice, and 2 dashes Bittercube Jamaican #2 bitters. Shake and serve over crushed ice. Garnish with a pineapple leaf.
Vol. 39’s Dame In Spain
In a shaker, combine 1-1/2 ounces of Lustau Manzanilla sherry, 1/4 St. Germain, 1/2 ounce simple syrup, 1 ounce of fresh grapefruit juice, and 2 dashes of Bittercube Jamaican #2 bitters. Shake and strain into a wine flute and top with 2 ounces sparkling wine. Garnish with a grapefruit swath.
By Kaleigh Glaza, Online Editor
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