The best cocktail in township mayseemdifficult to prepare , but they do n’t have to be . Sure , you may bask an ice cube the size of your face in your drink from time to clip , but what if you could craft well - equilibrize cocktail with a few ingredients at home ? We challenge Chicago ’s top mixologists to grow inventive cocktail using only three components ( apart from garnish ) . The resulting drinks include a miscellanea of spirit from bourbon and gin , to rum and mezcal , allow you to get originative whether you ’re relaxing at place , or looking to instill guest .
Dionysus' Choice
" Dionysus ' Choice features ingredients that are made from wine – vermouth , sherry , and pisco . It is a uncomplicated , equal parts cocktail that let each component to shine . It is delicious when it is first rain buckets over the ice and slow develops in the glass as the frosting melts . ” -Julia Momose , GreenRiver
Sometimes, It Takes Three to Tango
" My favorite 3 ingredient cocktail is a Manhattan . This is a play on the classic , with a fond spiciness flavor leading the path for the full - corporate rye . ” -Melissa Pinkerton , Beverage Director atThe Betty
Fig Daiquiri
" Seedling Farms in South Haven Michigan had a really decent harvest of Hardy Figs , so we thought it would be fun to incorporate some delicious local autumnal yield . ” -Ben Fasman and Michael Rubel , Estereo
Roman Holiday
" The CH Amaro is one of the more complex and interesting spirits we make . The addition of honey , pineapple and a bit of soda mute some of the intense bitter of the spirit while still bringing tending to the spirit that most stand out : rich cocoa , Citrus paradisi and anise plant . It turns this sluggish sipping Italian aperitif into an approachable , bright and refreshing cocktail . ” -Jack Galobich , CH Distillery
The Hanky Panky
" Quite possibly my favourite three - factor cocktail to make and wassail . So simple to make , yet shockingly bitter and complex for a knock rummy cocktail . One of the best things about it , is it ’s certain to fulfill your guests that are more often partial to Bourbon dynasty or Scotch . ” -Eric Trousdale , Head Bartender atArbella
The Bitter Optimist
" This is a expressive style of a cocktail that my first drinkable director introduced me to . It ’s called a bitter sour . I roll in the hay this drinkable because it takes all of the vitriolic , rich , and herbaceous qualities of Italian fernet and marries them with hopeful yield and tart citrous fruit to create a smack dud that endlessly changes . ” -Scott LoBianco , disordered Shakerat The Freehand Hotel
Life Itself
“ The name of this cocktail was revolutionise by the quote from the well roll in the hay book , A Mariner ’s Miscellanyby Peter H. Spectre , ' Bread is the faculty of living ; rummy is living itself . ' " -Jess Lambert , Head Bartender atBoleo
Fresh Juiced Apples
“ The Fresh Juiced Apples is inspired by a recipe gleaned from the southerly hemisphere ’s famously hot continent , Australia . The drink withdraw the most seasonal autumn fruit to create a deceptively dim-witted cocktail . ” -Billy Helmkamp , Co - Owner atThe Whistler
Coffee and Cigarettes
" As an ex - smoker , I still hunger the flavor combination of smoke and coffee . This fuddle most satisfies that craving and is reminiscent of my grandparent ’s house . ” -Alex Berns , Bar Manager atMONEYGUN
The Traveler
" Adding an herbal note to a Black Manhattan ( using amaro rather of vermouth ) has been one of my go - to ’s for Dealer ’s selection for for a while . late I ’ve been subbing French amer for Italian amaro . It ’s higher proof so it does n’t drink quite as weighty and has a really nice promising orangish flavor to counterpoint against its acrimony . The gentian savour from the Suzé adds a prissy herbal note that I find continues to get better as the drink mellows . ” -Christian Hetter , The Berkshire Room
Poor Man’s Caipirinha
" My love for caipirinhas runs deep . I was in Cartagena , Colombia walking home pass a cocktail bar called El Baron . My new Colombian crony Oscar was end the ginmill . I banged on the door just to say hola . know they were closing , I commence to take the air away , but Oscar insisted I have a drink . He probably just meant a shooter ( my Spanish is fearsome ) . So I came in and asked for a caipirinha . He already stow the fruit and was burning ice . The only things he had useable were hydrated lime juice and a really thick , ample house sugar and of course a bottle of Cachaca was on the back bar . So we made a wretched man ’s caipirinha . He laughed at me for suggesting to bumble the classic , but my shock was so persuasive he shook and I drank the progeny of what those two tins created . Oscar was so pleased with my inebriated intermixture that he made two more . ” -Bob Begandy , Beverage Director , Dusek ’s Board & Beer / Punch House / Tack Room
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Dionysus' Choice at Greenriver|Kailley Lindman/Thrillist
Cole Saladino/Thrillist
Cole Saladino/Thrillist
Courtesy of Arbella
Courtesy of Boleo
Cole Saladino/Thrillist
