Pink Lion Award Winning Cocktail

The competition was hosted and judged by Top Chef judge, Tom Coliccchio along with two other mixologists. The event raised funds for the National Restaurant Association Educational Foundation's ProStart program, which prepares 90,000 high school students nationwide for careers in the restaurant industry. LoPresti's "Pink Lion" cocktail was selected as the winner. LoPresti visited ABC7 to prepare his award winning cocktail, along with a few other summer time refreshing cocktails.

Mercadito Chicago
108 W. Kinzie
(312) 329-9555

Double A at Mercadito:

  • Led by the talented mixologist duo, Tad Carducci and Paul Tanguay of Tippling Bros., Double A is an unmarked, intimate, 65-seat lounge located below Mercadito restaurant in Chicago's River North neighborhood.
  • The completely unique beverage program offers guests the opportunity to create their own palate pleasing concoction or choose from a truly inventive list of cocktails.
  • The non-traditional bottle service consists of incomparable house made mixers, which are personally mixed with a bottle of choice by our resident mixologists.
  • The lounge itself has the air of exclusivity with five large banquettes and limited standing room which gives the guests an elite and extremely tailored night out.
  • Double A has launched the concept of the "mixologist's table," similar in nature of a chef's table, where guests can watch first-hand the mixing of their drinks, interact with the bartenders, and become fully immersed in the experience.
  • Double A hosts intimate events from beverage seminars on Tuesdays called Tippling Tuesdays, monthly Mercadito Cooking demos with Chef Patricio Sandoval, unique DJ experiences and more.

    Pink Lion
    1 oz. fresh lemon juice
    shallow 1/4 oz. Simple syrup (1:1)
    5 dashes of Hibiscus liqueur
    1/2 oz Lillet blanc
    1 oz Elderflower Liqueuer
    1 oz Cazadores Blanco
    1 lemon peel

    Add all ingredients in a boston shaker with ice. Shake vigorously. Strain into a chilled cocktail coupe. Mist with lemon oil from peel and leave in drink for garnish drink.

    The "Sanjay"
    1 slice of chile serrano
    1 sprig of cilantro
    1 oz. fresh lemon juice
    1 oz. cucumber puree
    3/4 oz. agave nectar
    2 oz. Espolon Blanco Tequila

    Muddle chile & cilantro. Add other ingredients to shaker with ice. Shake and double strain over fresh ice into cocktail glass. Garnish with cucumber slice and cilantro leaf.

    Veritas Sour
    1 egg white
    3 ripe cherries
    3/4 oz. lemon juice
    1/4 oz. simple syrup
    1/2 oz. Heering Cherry liqueur
    1 1/2 oz. Michael Collins Irish Whiskey

    Muddle cherries, add all ingredients to shaker. Shake hard without ice. Add ice and shake again. Strain into cocktail coupe or over fresh ice into a Collins glass.

    Raspberry Basil Virgin Fizz
    3 raspberries
    1 sprig of basil
    1 1/2 oz fresh lemon juice
    1 1/2 oz simple syrup

    In a shaker tin, muddle raspberries and basil. Add other ingredients . Shake with ice and double strain over fresh ice. Top with Soda. Garnish with a basil leaf and a raspberry.

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