It’s time for a new brunch cocktail. Haven’t we all had enough Bellinis and Mimosas for a lifetime? We submit to you: The Modern Sage. This is an intricately mixed cocktail with flavors of spiced vanilla, savory fruit and fresh sage. It blends beautifully for a savory treat and isn’t as complicated as it seems, and it’s good enough that it works as a substitute for dessert.
The Modern Sage recipe after the jump. Read more
Prepare to leave your plain hot chocolate days in the past. The Aztec Hot Chocolate is a blend of Ancho Reyes and Cinnamon Tequila that adds bold spiciness to your hot chocolate. It’s a whirlwind of sweet and spicy goodness that will warm you up instantly.
Aztec Hot Chocolate recipe after the jump. Read more
Like a good Manhattan? Then you’ll love the Holiday Road. Build it just like a Manhattan, but substitute your favorite rum for the usual whiskey. Lincoln Park Tasting Room bartenders Caitey and Angie use El Dorado 15 year because, as they put it, go big or go home.
Holiday Road recipe after the jump! Read more
Festive cocktails are all the rage this time of year. Dress up your Champagne with some festive additions in this delightful cocktail your guests will love to sip. Party planning pro tip: Allow party goers to choose their own bittering flavor in the Holly Berry. Cherry, lemon, peach or orange are all great substitutes!
Holly Berry recipe after the jump. Read more
Stressed about holiday shopping? De-stress with Kahlua at this two day event. Bring your unwrapped presents (limit 2 per customer) to Binny’s Oak Brook, and have them wrapped while you indulge in brownies, coffee, candy and Kahlua holiday cocktails. Mrs. Claus is bringing Kahlua’s elves to wrap your presents in a Kahlua airstream. You’ll also have a chance to win swag, prizes and more!
Dates and times after the jump. Read more
This isn’t your Grandma’s punch. It’s mixed with Kronan Swedish Punsch, a Swedish liqueur with a sugar cane base from the East and West Indies. It adds an extra kick of toffee, smoke and molasses to the rum while the Cointreau offers a tangy twist. Try this punch at your next party and your guests will beg for the recipe.
Punsch Drunk Recipe after the jump. Read more
They don’t get much more classic than the whiskey sour. It has been around for more than a century, a sort of comfort cocktail that’s as easy to drink as it is to make. Start with whiskey – it doesn’t have to be great whiskey but it can’t hurt – and add the cut of citrus and the sweetness of sugar. It’ll bring you back to life after a weekend with the family or an afternoon running errands. With so many different whiskies to choose from, how will you decide?
Cocktail image courtesy of Liquor.com. Whiskey Sour recipe after the jump. Read more
If you’re new to trying Bison Grass Vodka, the Zu Keeper is a great introductory avenue. Have you tried zubrowka? In English, call it bison grass vodka, a rye vodka flavored with bison grass that gives the vodka its yellow tint. Bison carries subtle flavors including fresh herbs, vanilla, coconut and almond. Legend has it bison grass vodka has aphrodisiac properties. We can’t say one way or the other, but it is great with oysters. In the Zu Keeper, the vodka’s warm flavor mixes with the tart raspberry and lemon for a refreshing and complex cocktail.
Zu Keeper cocktail recipe after the jump. Read more
Have you ever tasted fall? You will after trying this Salted Caramel Chai Sangria. It’s a subtle mix of sweet and salty, and will leave you feeling warm and fuzzy. It’s splendidly simple to make in large batches. Try it at your next Friendsgiving or Black Wednesday pregame.
Cocktail recipe and photo courtesy of Cosmopolitan. Salted Caramel Chai Sangria recipe after the jump! Read more
You’ve never had a gimlet? What are you waiting for? It’s a classic combination of gin, lime and soda. Easy peasy. This refreshingly crisp cocktail delights with Sunday brunch, dinner salad or hummus and cheese. Our addition of basil gives the classic a savory twist. You’ll feel good drinking it, considering the herb’s great heath benefits. Make sure to muddle the basil into granulated sugar – the sugar’s sharp crystals tear open the basil to release its flavor.
Basil Gin Gimlet recipe after the jump. Read more