Chicago Fizz
Whip 1 egg white and double strain into a shaker. Add in 1/2 ounce lemon juice, 1/2 ounce Demerara, 3/4 ounces Hamilton 86 Proof Rum, 1-1/2 ounces Quinta Ruby Port. Shake and pour into a Fizz glass. Add 10 drops of Saline solution and top with 2 ounces soda. Add ice if needed.
Espresso Martini
In a shaker, combine 1-1/2 ounces Hanks, 3/4 ounce of Varnelli Mocha, 1/2 ounce St. George Nola Coffee Liqueur, and 1-1/2 ounces espresso syrup. Add in a dash of Ango and 10 drops Saline solution before shaking and double straining into a coup glass. Garnish with espresso beans.
Pump Room Grasshopper
In a shaker, add 1-1/2 ounces Vedrenne Crème de Menthe, 1/2 ounce Vedrenne Crème de Cacao, 1 ounce heavy cream, and 5 drops Saline Solution. Shake and double strain into a Nick & Nora glass. Garnish with a mint sprig.
Booth One {1301 North State Parkway, Chicago; 312.649.0535}
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