Chicago Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the Windy City (City Cocktails)

EMERALD CITY - CARNIVALE

• 1 oz. Singani 63
• 3/4 oz. Midori Melon Liqueur
• 3/4 oz. Dolin Dry Vermouth
• 3/4 oz. fresh lemon juice
• 1/4 oz. simple syrup
• 1 egg white

1. Combine all of the ingredients in a cocktail shaker

2. Add ice and shake again.

3. Strain the cocktail into a coupe and let the rice paper peacock feather sit on top and serve.

CLOVER CLUB - MONEYGUN

• 6 raspberries
• 1 1/2 oz. Plymouth Gin
• 1 oz. egg white
• 3/4 oz. fresh lemon juice
• 1/2 oz. Dolin Dry Vermouth
• Barspoon powdered sugar

1. Chill a coupe glass. Add 6 raspberries to a cocktail shaker & muddle them.

2. Add the remaining ingredients & dry-shake the mixture, then add ice & wet-shake.

3. Double-strain cocktail into the chilled coupe.

4. Garnish with 2 skewered raspberries on top.

LONE WOLF SOUR - LONE WOLF

• 2 oz. Maker’s Mark
• 3/4 oz. fresh lemon juice
• 3/4 oz. Mango & Passion Fruit
• Cane Syrup (see recipe below)
• 2 dashes Angostura bitters

1. In a shaker tin, combine all of the ingredients and shake vigorously until chilled and diluted.

2. Express a lemon peel over the drink and insert it into the glass.

Mango & Passion Fruit Cane Syrup: Create a simple syrup (with a 1:1 ratio) of hot water and cane sugar. Using purees (fresh or frozen), combine 2 parts mango puree to 1 part passion fruit puree. Stir until integrated. Finish the syrup by combining an equal amount of cane simple syrup, i.e., 1:1 fruit puree to syrup.