Rye Old Fashioned by Jessica Lambert of Vol. 39 {39 South LaSalle Street #200, Chicago; 312.604.9909} at The Kimpton Gray Hotel
In a mixing glass, combine 1/4 ounce cold brew coffee Sherry syrup, 2 ounces *Lot No. 40 Rye, 1 dash Angostura bitters, and 1 dash Regan’s orange bitters. Fill mixing glass with ice, stir for 15 to 30 seconds. In a rocks glass, strain over a large ice cube and garnish with expressed orange peel.
Lot No. 40 is a simple, authentic, and unique 100-percent single pot still rye whisky. Ready for mixing or prime for straight sipping, this full-bodied whisky is incredibly versatile.
Nose: Caramelized sugar and snickerdoodle cookie upfront, while cinnamon and clove notes are not far behind. The back end offers up a hint of juicy pear and plums, honey and rose petals, and cola syrup.
Palate: Tongue-coating vanilla upfront as the spice of cinnamon and black pepper creep in and stay through the long finish. The long finish flavor lends itself to cocktail making or to sip on by itself.
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Ocean Blue Goblet from Sugar Factory {55 East Grand Avenue, Chicago; 312.946.2002}
In a shaker filled with ice, add 2 ounces Smirnoff blueberry vodka, 2 ounces blueberry schnapps, 3 ounces Hpnotiq, 2 ounces Cruzan raspberry rum, 7 ounces pineapple juice, 7 ounces sour mix, 2 ounces Sprite, and 1 ounce soda water. Shake and strain into a goblet filled with ice. Garnish with 2-3 gummy sharks.
Strawberry Caipiroska from Texas de Brazil {210 Eeast Upper Illinois Street, Chicago; 312.595.0913}
In a shaker, muddle 9 slices of lime and 1 ounce simple syrup. Add 1-1/2 ounces Grey Goose vodka, 1/2 ounce Strawberry Island Oasis mix, and five slices of strawberry. Add ice and shake. Pour into rocks glass and garnish with a strawberry.
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