In Chicago we have the best in the world ? and to prove it ? we brought in the best bartender in the WORLD ? Charles Joly from right here in Chicago at the Aviary!!
1 1/2 Tanqueray Ten
3/4 yuzu liqueur
1/2 oz Benedictine
3/4 oz lemon juice
1/2 oz honey syrup
Combine all ingredients in cocktail tin, add ice, shake and pour into French press with dried chamomile, thyme, orange and grapefruit zest.
Let steep and pour into coupe. Garnish with thyme bunch wrapped in lemon knot.
Midnight Mary #3
1 1/2 oz curry infused Ketel One
3/4 oz lime juice
1/2 -3/4 oz simple syrup (to taste)
1 1/2 oz tomato water
pinch smoked salt
Muddle basil with all liquid ingredients to infuse and strain out leaves. Pour cocktail in tin, shake with ice and strain into chilled coupe. Garnish with cherry tomato skewered with basil sprig.
1 oz Ron Zacapa Centenario
1 oz port
1 oz lemon juice
1 oz raspberry simple syrup
1 egg white
Combine all liquid ingredients in shaker tin. Dry shake without ice to emulsify. Add ice, shake and strain into old fashioned glass. Scrape nutmeg over cocktail.