SUNTORY “TOKI” BLENDED JAPANESE WHISKY, SPARKLING WATER. If you’ve ever been to Japan, it will come as no surprise that the best highball you’ve ever tasted comes from a Japanese machine designed to dispense them.
CH VODKA, ILLINOIS SPARKLING CO. BRUT, LEMON JUICE. This shaved Kakigōri-style iced French 75 variation was inspired by its Platonic ideal, served at Johnnie’s Beef in Elmwood Park, Illinois.
ILLINOIS SPARKLING CO. BRUT, CAMPARI, MARTINI ROSSO VERMOUTH, CH RUBIN, AMARO CINPATRAZZO. Scott Kitsmiller ratchets up the bitterness in his Sbagliatio variation with an arugula amaro formulated by Oak Park-based architect Pat Magner.
LETHERBEE ROYALE CUP, OCHO BLANCO TEQUILA, LEMON JUICE, HUILERIE BEAUJOLIASE STRAWBERRY VINEGAR, SPARKLING WATER. A salt rim and a shot of aromatic tequila distinguish Meehan’s eponymous aperitif from its more buttoned-up English progenitor.
TANQUERAY 10 GIN, ITALICUS BERGAMOT ROSOLIO, LEMON JUICE, MATSUTAKE ESSENCE. Aromatic bergamot orange peel and matsutake mushroom essence will stop you in your tracks like a gallery goer perusing a painter’s still life.
J. RIEGER & CO. MIDWESTERN DRY GIN, DOLIN BLANC VERMOUTH, REISETBAUER APRICOT EAU DE VIE, SUZE. Our take on New York bartender Julie Reiner’s Gin Blossom is served with a rinse of gentian bitter and garnished with a pickled baby peach in place of the citrus peel.
BANKS 7 GOLDEN AGE RUM, HOT CHOCOLATE PU-ERH TEA, GONZALES BYASS NOÉ PEDRO XIMÉNEZ SHERRY, BANANA, LIME JUICE. This improbable hodgepodge of haute ingredients is named after the 1893 Chicago World’s Fair, where 46 nations built elaborate pavilions to showcase their culture to over 27 million visitors.
LOT 40 CANADIAN RYE WHISKY, DUPONT FINE CALVADOS, CANADIAN MAPLE SYRUP, MITTON’S APPLE CINNAMON BITTERS. Toronto bartender Dave Mitton supplied the bitters to complete the triumvirate (with Canadian whisky and maple syrup) in this tip of the hat to our neighbors to the north.
RITTENHOUSE RYE WHISKEY, DOLIN BLANC VERMOUTH, CONTRATTO BITTER, ST. GEORGE FRAMBOISE. This Old Pal cocktail variation is named after the original recipe’s creator; journalist William “ Sparrow” Robertson, who was Harry MacElhone of Harry’s New York Bar in Paris’s “old pal”.
SACRED BOND BRANDY, ANGOSTURA BITTERS, ORANGE, CHERRY. This much-maligned style of old-fashioned (with muddled orange and cherry) became popular around the time period Frank Lloyd Wright began deriding skyscrapers, calling them “tall boxes”.
WILD TURKEY RYE WHISKEY, COCCHI VERMOUTH DI TORINO, LEOPOLD BROTHERS MICHIGAN TART CHERRY LIQUEUR, LETHERBEE FERNET. This Midwestern Brooklyn cocktail variation refers to the region’s superlative stone fruit, which plays a key role in our West Loop bar’s locavorian beverage program.
ETHIOPIAN KOCHERE COFFEE, RHINE HALL PLUM BRANDY, CARDAMARO, EGG. We use the slow-drip, Kyoto-style cold brew method - “falling water” to preserve the stone fruit notes in our Ethiopian coffee, which we’ve spiked with plum brandy and a wine-based, cardoon-accented amaro.
HALF ACRE ‘PONY PILS’ · 5.5% ABV · CHICAGO, IL. Brewmaster Matt Gallagher lagers Pony Pils three times longer than his ales to create a clean, crisp body emboldened with Tradition, Tettnang, and Liberty hops, which impart a traditional German-style Pilsner’s characteristic bite.
OFF COLOR ‘FIERCE’ · 3.8% ABV · CHICAGO, IL. This approachable ale, brewed with equal parts pilsner malt and wheat, gets its prickly name from the souring process, in which the wort grows “furious” after the house lactobacillus culture is added to the kettle.
WHINER ‘LE TUB’ · 6.6% ABV · CHICAGO, IL. Brian Taylor blends his saison with a small portion of a batch that’s been soured with lactobacillus, then ages the mixture in Cabernet barrels with the addition of brettanomyces bruxellensis to impart citrus notes that pair well with fruity Amarillo hops.
HOPEWELL ‘OUTSIDE VOICE’ · 4.8% ABV · CHICAGO, IL. This newish Logan Square brewery’s pale ale is bittered with Mosaic hops, which give the beer tropical fruit overtones and a citrus zest undercurrent.
ILLINOIS SPARKLING CO. BRUT · 2015 12.5% ABV · UTICA, IL. Illinois-grown St. Pepin, Frontenac Gris, and La Crosse grapes are blended by winemaker Mark Wenzel to produce a sparkling wine using traditional production methods developed in Champagne.
DAY WINES ‘VIN DE DAYS BLANC’ · 2016 12% ABV · WILLAMETTE VALLEY, OR. The “Vin de Days Blanc,”- a playful nod to non- A.O.C. French table wines “Vin de Pays”- is a blend of organic and biodynamically farmed Pinot Blanc, Pinot Gris, Riesling, Müller Thurgau and Muscat grapes.
DAY WINES ‘VIN DE DAYS ROUGE’ · 2017 13% ABV · DUNDEE, OR. Winemaker Brianne Day preserved the berry qualities in the Pinot Noir by fermenting half the grapes in whole clusters in stainless steel tanks, then adding 5% Gamay and Cab Franc to round out the blend.
E.Z. ORCHARDS · 6.4% ABV · 16.9OZ BOTTLE · SALEM, OR. Willamette Valley’s E.Z. Orchards - named after orchardist Kevin Zielinksi’s great grandfather Edward - grows a variety of heirloom apples to produce tannic, effervescent, French-style cidre.
EINBECKER · 0.5% ABV · EINBECK, GERMANY Founded before 1378, Einbecker brewery - named after the town of Einbeck in Lower Saxony - is one of the oldest breweries in the world.
MALABAR INFUSION, SUNFLOWER HONEY, LEMON JUICE, SPARKLING WATER. In the Indian region of Malabar, ginger and black pepper are commonly infused into a daily tonic Spirit Tea bolstered with turmeric, lemongrass and licorice.
Rosella The Riveter
ROSELLA INFUSION, OKINAWA KOKUTO SUGAR, LIME JUICE, SPARKLING WATER. Hibiscus is the focal point of Spirit Tea’s Rosella, which incorporates lemongrass, citrus peel and licorice root into a bracing tonic we’ve sweetened with earthy Japanese sugar and lime.
Red Chai Horchata
RED CHAI INFUSION, HORCHATA, MAPLE SYRUP. Spirit Tea’s twist on masala chai relies on Rooibos, the South African shrub, as the foundation for their Red Chai, which we’ve lengthened with creamy, dairy-free horchata.
Almonds, Pistachios, Cashews, Smoked Paprika
Citrus, Tamari, Ginger, Serrano
Summer Sausage, Crackers, Walnut, Dill
SmokedSalmon, FriedCapers, PickledShallot
FRIED CHEESE CURDS
Beer Onions, Grain Mustard