Chicago supper club shares summer cocktail recipes on Cooking up a Storm

CHICAGO (WLS) -- Ice cream goes hand-in-hand with these hot summer months.

Now, a Chicago supper club is adding a twist for adults: ice cream cocktails.

ABC7 Chicago is now streaming 24/7. Click here to watch

Motel Bar on Chicago Avenue is new to the River North dining scene.

Chris Wilson is the general manager; he joined ABC7 Chicago's Cooking Up a Storm Thursday to talk more about it.

Recipes

Grasshopper

Ingredients include 1 oz. Crème de Menthe, 1 oz. White Crème de Cacao and 1 scoop of vanilla ice cream.

Method

1. Chill the Glass: Place a coupe glass in the freezer for about 5-10 minutes before you start. A chilled glass prevents the ice cream from melting immediately upon contact.

2. Layer the Liquids First: Pour the 1 oz. of Green Crème de Menthe and 1 oz. of White Crème de Cacao directly into the bottom of your blender pitcher. Adding the liquid first gives the blender blades immediate traction and prevents the ice cream from getting stuck.

3. Add the Ice Cream: Add one large, solid scoop of vanilla ice cream right on top of the liqueurs.

4. Blend to Perfection: Secure the lid and start the blender on a low speed for about 5 seconds to break up the ice cream scoop; then switch to high speed for another 5-10 seconds. You want a completely smooth, velvety texture with no solid lumps left. Do not over-blend, or the friction from the blades will heat the drink up and turn it runny.

5. Garnish: Gently rest white and dark chocolate cigarellos across the rim of the glass or angled inside it. Serve immediately.

Pink Squirrel

Ingredients include 1 oz. Crème de Noyaux, 1 oz. White Crème de Cacao, 1 scoop of vanilla ice cream.

Method

1. Add the Spirits: Pour 1 oz. of Crème de Noyaux and 1 oz. of White Crème de Cacao into the blender.

2. Add the Ice Cream: Place your large scoop of vanilla ice cream into the blender pitcher.

3. Blend Until Smooth: Start the blender on low to incorporate the ingredients; then crank it to high for roughly 10 seconds. You are looking for a uniform, pastel-pink color and a thick, soft-serve milkshake consistency.

4. Garnish and Serve: Top the cocktail with strawberry meringue (either whole or crushed crumbs) in a goblet. The crispy, airy texture of the meringue contrasts beautifully with the rich, creamy cocktail. Serve right away.