Chicago’s neighborhoods offer a unique playground for cocktail lovers, with various bars showcasing innovative drinks that reflect the city’s culture. The recently released book “Chicago Cocktails” by Nicole Schnitzler provides a collection of recipes and stories behind the Windy City-inspired drinks. This book, part of a series that includes others from cities like New Orleans and Tokyo, categorizes 100 cocktail recipes by neighborhood and highlights interviews with those who have shaped the local cocktail scene.
In Bucktown, Remedy serves the “Rhubarbarella,” a gin drink inspired by rhubarb and the sci-fi classic "Barbarella." Over in Andersonville, Elixir’s “Chicago Fire” combines tequila with strawberries and habaneros, while Punch House in Thalia Hall offers the vibrant “Pilsen Pisco,” showcasing the excitement of Lower West Side.
Author Nicole Schnitzler aims to celebrate the creativity and community spirit found in Chicago’s bars. She notes that the book also explores the historical beverage scene in the city, particularly from the late 1800s to early 1900s, when it was predominantly known for beer shots. Some early drinks mentioned include “Cohasset Punch,” a mix of Manhattan and punch, and the “South Side,” rumored to be a favorite of Al Capone.
Schnitzler illustrates how the cocktail culture in Chicago transformed during the 2000s, moving away from rapid-fire shots to thoughtfully crafted drinks emphasizing experience and community. Each recipe in the book offers not just ingredients but also the inspiration and stories behind their creation.
For those looking to try making these cocktails at home, two featured recipes from the book include:
Parallelogram at The Long Room
Ingredients:
- Guerrero Mexican spice rub, for the rim
- 1 1/2 oz. blanco tequila
- 3/4 oz. Aperol
- 3/4 oz. fresh lime juice
- 1/4 oz. agave nectar
- 3 to 4 dashes The Bitter Ex Aromatic “Broken-Hearted” Bitters
- 6 to 7 dashes The Bitter Ex Hot Pepper “Hot & Bothered” Bitters
Directions:
- Rub the rim of a Nick & Nora glass with a lime half-moon then dip it in spice rub salt.
- Combine remaining ingredients (except for the hot pepper bitters) in a cocktail shaker with ice and shake.
- Strain into the prepared glass, garnish with a lime twist, and dash hot pepper bitters on top.
Amaro Daiquiri at Billy Sunday
Ingredients:
- 1 oz. Antico Amaro Noveis
- 3/4 oz. fresh lime juice
- 1 oz. Amaro Sfumato
- 1/2 oz. sirop de capillaire Rabarbaro
Directions:
- Chill a coupe glass. In a shaker with ice, combine all ingredients and shake.
- Double-strain the cocktail into the chilled glass, and garnish with a lime twist.
The recipes offered in “Chicago Cocktails” are a great way to explore the local drink scene and bring a piece of Chicago home.