Chicago’s Most Instagrammable Cocktails

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Spice up your feed with these summer cocktails.

SO FRESH, SO CLEAN @KITCHEN AMERICAN BISTRO

This new refreshing sipper features arette blanco, yellow chartreuse, pisco, fresno chili, cilantro, lemon and agave. The Kitchen is a sexy bar and bistro located on the Chicago River, shaking up killer drinks and flavors from around the world.

OCEAN EYES @THE HAMPTON SOCIAL

The Hampton Social’s Ocean Eyes cocktail is a refreshing mix of Sneaky Fox vodka, coconut, lavender, butterfly pea, and lemon.

HOT BLOODED  @OLD TOWN POUR HOUSE, CITY WORKS AND SWEETWATER

The Hot Blooded, an 18 oz. spicy Bloody Mary crowned with fried onion rings and a celery stalk, is unlike any Bloody Mary you’ve every encounter. This drink comes topped with a skewer loaded with all of the fixings: candied bacon, house-made spicy pickles, a cheese curd, olive, cornichon, pepperoni, pickled jalapeños, and a hard-boiled egg.

SCORCHED EARTH @ROKA AKOR

www.neiljohnburger.com

The Scorched Earth is a reimagined Mezcal Margarita. Infused with black lime (Rare Tea Cellars), this Mezcal offers a softer balance of smoke and acidity. Additionally, the Mezcal base is paired with an aromatized wine Cocchi Americano, and a herbaceous floral liqueur Dolin Génépi le Chamois. Finally, this cocktail is balanced with bright acid from Sudachi juice and herbal honey bitters.

PORRONS @BORDEL

Porróns are the original large format cocktail receptacle and never go out of style. Guests at Bordel LOVE taking photos and videos drinking from the glass Spanish pitchers making them extremely ‘grammable.

RUBY VROOM @SEPIA

Cucumber is one the buzziest ingredients of the season. Thus, Keith Meicher at Sepia found an amazing way to incorporate it into his cocktail: he juices the cucumber, freezes it, and lets it slowly dissolve as you sip his Ruby Vroom. The longer you sip, the more the cucumber cools into your drink. Meicher’s Ruby Vroom features Avion Reposado tequila, strawberry, Bitter Rosso, lime, cubeb, and cucumber.

SUNRISE OVER JALISCO @TABU 

Sunrise Over Jalisco from the West Loop’s newest Latin restaurant is perfect for tequila enthusiasts. This drink consists of a combination of Hornitos Reposado, oj, hibiscus, calamansi, soda, and Peychaud’s bitters. Where does the sunrise come from? With a final shot of carrot juice!

GTS @BLOOM PLANT BASED KITCHEN

Located in Wicker Park, Bloom Plant Based Kitchen is one of Chicago’s only completely gluten free and vegan restaurants. Bloom serves up their GTS—made with gin, house-made Strawberry Rose Cordial and tonic—to pair with a complete plant-based menu

MOJITO @AMARU

Amaru from Chef Rodolfo Cuadros is Wicker Park’s most beloved Pan-Latin restaurant.  They serve up the quintessential cocktail with their Mojito. The cocktail imbues Amaru’s house rum, lime juice, and fresh mint to top off. Even more, it always tastes better than you remember a Mojito ever could.

BOURBON RENEWAL @THE PRESS ROOM

The Press Room in the West Loop is a small restaurant with a large heart. They serve familiar food, friendly wines, and classic cocktails, like the Bourbon Renewal. This second coming of bourbon is shaken and made with bourbon, cassis, lemon, and a twist of cane sugar.

SHIRLEY’S SISTER @THE DEARBORN

The Dearborn’s Beverage Director Sarah Clark has reinvented the classic Shirley Temple mocktail to offer an elevated version: Shirley’s Sister. Part of the “All Of The Fun, None Of The Booze” menu, this non-alcoholic cocktail features cranberry, morello cherry, rosemary, lemon, and club soda served in a wine glass over ice. Due to the recent popularity of the Dirty Shirley, The Dearborn offers guests the option to spike the zero-proof cocktail with any booze of their choice.

THE PORNSTAR MARTINI @LG’S BAR & KITCHEN

The perfect addition to a warm spring or summer day, this colorful cocktail is typically served with a champagne shooter or splash of champagne. Unlike the Espresso Martini, The Pornstar Martinis’ bold appearance and raunchy name has garnered plenty of attention over the last few decades.

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