by Stephanie Paige Miller - 0 Reviews - 1 List
Creating a cocktail is an art. It requires precision and an innate understanding of how textures and flavors work together. Master mixologists around town are experimenting with class 4 lasers, producing their own bitters and serving drinks in rare Japanese barware. When a vodka soda just won't do, head to one of the venues below for a cocktail that's anything but ordinary.
Updated: March 17, 2010
The new seasonal cocktails at the Michigan Avenue gastro-pub are a surefire sign that spring is on its way. A new selection of luscious libations employs refreshing ingredients such as Earl Grey tea, housemade grape syrup, cucumber and locally made HUM botanical spirit to reinvigorate the post-winter bar scene.
Traditionally known for its top notch wine selection, the Tasting Room is quickly becoming one of the city's best places for thoughtful, innovative drinks. Enjoy handcrafted libations such as the Smoke Rings in the Dark, made with smoked cedar infused whiskey cordial, key lime & sprig muddle mint nectar, and a ginger ale float or opt for the Sleeping Single in a Double Bed, created with honeydew infused rum cordial, fresh basil muddle, wild flower honey & honeydew water, and garnished with a black pepper rim.
The innovation behind the bar at Elate is stemming from a South American super fruit ? acai ? a berry that has taken over Chicago. It's a quick solution when you're looking to create a palate-pleasing cocktail. A splash or dash of VeeV creates effervescent and airy sippers that elicit beaches and sun. The masters behind the bar are serving up the Fresh Felix, which is a blend of VeeV, St. Germain Elderflower liqueur, orange juice, fresh lemon, and flamed orange peel. For those looking for something a bit sweeter, turn to the Sugar Plum.
This month, the mixologists behind the glossy black bar at Sunda are serving up simple, yet innovative cocktails such as the Blushing Geisha. Tres Generaciones Reposado, Pama, Domain de Canton, guava juice and calamance soda are shaken and served in a highball glass with a flower garnish.