Preparation: Combine ingredients in a mixing glass. Stir for 20 seconds and strain into a chilled cocktail glass. Express the oils from an orange peel over the glass and garnish.
This is a recipe from an article by Paul Clarke on the website Serious Eats. It is another Manhattan variation where the Fernet and simple syrup replace the sweet vermouth. There are a number of variations of this cocktail online with different amounts of Fernet, but the .25 found here seems to be the consensus.
Preparation: Combine the bourbon, Aperol, walnut liqueur and bitters in a mixing glass. Add ice and stir for 30-40 rotations. Strain into an old-fashioned glass over large ice. Garnish with orange oil by zesting a patch of the orange over the drink. Garnish with 3 drops of Allspice Dram.
This is a recipe from an online article about 20 Iconic Chicago Cocktails and is attributed to Benjamin Schiller of Boka in Chicago.
Preparation: Put cucumber slices and salt in a mixing glass and muddle. Add a sprig of mint, lime juice, simple syrup and shake in an ice-filled cocktail shaker. Strain into a cocktail glass. Garnish with a mint leaf and the drops of bitters and rose water.
This is a recipe from Toby Maloney of The Violet Hour in Chicago.
1 750 ml bottle Peche Lambic Beer (try Lindemans or substitute Framboise Lambic)
1 750 ml bottle Dry Prosecco
10 dashes Angostura Bitters
1 cup Seltzer
.5 cup (or to taste) Honey Syrup
.5 cup (or to taste) freshly squeezed Lemon Juice
4 peaches, thinly sliced
4 lemons sliced into wheels
Garnish: Peach Slice and Blueberries
Tools: Large Bowl or Pitcher, Muddler, Bar Spoon
Preparation: In a large bowl or pitcher, gently press the blueberries until they split. Add lambic beer, prosecco, bitters, and seltzer. Add honey syrup and lemon juice slowly, adjusting the amount to your desired sweetness or tartness. Add peached and lemons. Serve in ice-filled collins glass or cups, making sure that each serving is alloted some of the fruit
This is a recipe from In Style Magazine and is attributed to Jason Stevens of Bar Congress in Austin. The recipe serves 8-10 with leftovers. It also recommends an option to create ice cubes with freshly steeped and cooled ginger tea