Controlled Burn at Kachina Southwestern Grill
It’s time to bring the heat! If the weather won’t cooperate, then we will have to find other ways to stay warm in May. Luckily, we have just the cocktails for the job. Spicy cocktails have been the hidden gems of bar menus at many bars in Chicago for a while now, but are really building momentum to take the spotlight this summer.
Some of our top spicy cocktails in the city are:
- Pineapple Express at Dolce Italian
- Smoked Sicilian Manhattan at The Bristol
- El Pepino at Moe’s Cantina
- El Chingon at Tanta (bottom of article)
- Picante da la Case at The Allis in Soho House Chicago
- Bloody Mary at Bistronomic (below)
And if you want to make restaurant-level cocktails at home, we have two easy (and spicy!) recipes from other Chicago hot spots below.
Assistive Cane from Filini
In a cocktail shaker filled with ice, add 1-1/2 ounces Ypioca cachaca, 1/2 ounce aperol, 1 ounce spicy pineapple shrub, 3/4 ounce lime juice, 3/4 ounce simple syrup, and a pinch of Hawaiian salt. Shake, then fine strain over crushed ice into a glass. Finish with a lime wheel and a Thai pepper.
Spicy Derby at Bar Toma
Combine 2 ounces Rebel Yell bourbon and 1-1/4 ounces jalapeño simple syrup. Then muddle 6 mint leaves, the juice of 2 limes, and 1 slice of jalapeño in the bottom of a rocks glass. Once the mint gets broken up, fill the glass with ice. Pour in the bourbon and jalapeño simple syrup, then roll the drink in a shaker and pour back into the glass. Add a splash of soda water on top.
El Chingon at Tanta
By Kaleigh Glaza | Online Editor
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