Image may be NSFW.
Clik here to view.
Cheers to the holiday season! It’s a time for festivity and fun, and we have just the cocktails to help bring the party. From Chicago’s best restaurants and brightest bars, here are the winter cocktails you’ll want to make for your next big fete or cozy night in…
Holiday Nog Cocktail from Truluck’s {41 East Chestnut Street, Chicago; 312.982.0050}
In a pint glass, combine 1 ounce egg whites, 1 ounce condensed milk, 1-1/4 ounce Buffalo Trace Bourbon, and 1 ounce Buffalo Trace Bourbon Crème. Add a pinch each of nutmeg, cinnamon, and star anise. Dry shake. Add ice and shake vigorously again. Rim half a coupe glass with “Sugar with a Kick” mix*. Strain into coupe glass, take a pinch of “Sugar with a Kick” and sprinkle it down the middle of the glass, then place a star anise just to the side of the sprinkle.
*“Sugar with a Kick” Topping
Combine 1 cup sugar with 1 tablespoon each cinnamon, nutmeg, smoked paprika, and cayenne pepper. Combine all ingredients in a container with a lid and shake until it is completely mixed.
Image may be NSFW.
Clik here to view.
The Pen Globe from The Lobby at The Peninsula Chicago {108 East Superior Street, Chicago; 312.337.2888}
Muddle 2 maraschino cherries in a rock glass. Add 2 ounces Makers Brown Butter Whiskey, 1/2 ounce Carpano Antica Vermouth, and 1 dash each orange bitters and black walnut bitters. Stir gently before adding ice, a cinnamon stick, and an orange peel for garnish. Cover with glass sphere and smoke. Then, serve with a flair!
Image may be NSFW.
Clik here to view.
Rosemary’s Baby from MAD Social {1140 West Madison Street, Chicago; 312.243.2097}
Fill a shaker with ice, add 2 ounces rosemary-infused vodka*, 1 ounce each of herrings cherry liquor and lime juice. Pour into a copper mug or highball glass, and top with a splash of ginger beer. Garnish with a sprig of rosemary.
*Rosemary-Infused Vodka
In a mason jar, combine 3 cups vodka and 10 sprigs fresh rosemary. Shake and let sit for 5-7 days in a dark space.
Grow A Pear from Bar Cargo {605 North Wells Street, Chicago; 312.929.0065}
In a shaker with ice, combine 2 ounces Copper Dog whisky, 3/4 ounce spiced pear syrup, and 1/2 ounce Averna amaro. Finish with a dash of angostura bitters. Shake until chilled. Strain into a rocks glass and garnish with a pear slice.
Image may be NSFW.
Clik here to view.
Holiday Bliss from Morton’s The Steakhouse {various locations}
Place dry ice into Lightbulb Glassware. Combine 1 ounce Grey Goose Vodka, 1-1/2 ounce Passoã Passion Fruit Liqueur, 2 ounces cranberry juice, and 1/2 ounces each lemon juice and simple syrup into a mixing glass. Stir and strain into the Lightbulb Glassware over the dry ice. Top with La Marca Prosecco and garnish with 3 skewered raspberries. The dry ice will activate once the liquid is poured. The gas will pour out of the Lightbulb giving the illusion of steam! So, serve with coupe glass and pour table-side.
Jack Sour from Mastro’s Steakhouse {520 North Dearborn Street, Chicago; 312.521.5100}
Combine 2 ounces Jack Daniels Whiskey, 1/2 ounce each honey water and white grapefruit juice, and half a squeezed lemon into a shaker with fresh ice. Shake vigorously. In a bucket glass with one large ice cube, pour chilled cocktail and top with 1 dash of Peychaud’s Bitters. Garnish with a lemon twist.
The post Cold Weather Cocktails for Holiday Entertaining appeared first on DiningOut Chicago.