Want exoticism? Chicago’s international restaurants share craft cocktail recipes – The Columbia Chronicle

Jungle Bird Cocktail by Esmeralda’s Lounge and Mermaid Bath Water Cocktail by 14 Parish. Photo by Mikaela Helane.

Editor’s note: This article is from the award-winning Echo magazine in the Communications department.

Whether for a romantic evening at home, a summer barbecue with friends or a afternoon spent binging your favorite sitcom, every drink will transport you to a new destination and allow you to live your vicarious mixologist dreams – without having to travel further than your own kitchen.

Esmeralda Lounge – 2539 Division Street West.

Transport yourself to Malaysia with the Jungle Bird, a cocktail brought to us by the co-owner of Humboldt Park’s tropical lounge, Dino Vulpitta. The cocktail, which is said to have originated in the 1970s and was traditionally served in a porcelain bird-shaped glass, combines Blackstrap rum, Campari, pineapple and lime to transport you to an island vacation by the beach.

Jungle Bird Cocktail Recipe

1 ½ ounce dark rum

¾ ounce Campari

½ ounce lime juice

1 ½ ounce pineapple juice

½ ounce simple syrup

Alcohol Substitute Option: Ritual Rum Alternative

Demera – 4801 N. Broadway

Ethiopian cuisine gives way to spicy and tangy nightcaps in Demera, the place that brings authentic and traditional dishes to life and those who are missing at home. Cook and owner Tigist Reda left Ethiopia for Chicago in the early 2000s and made it his mission to share the flavors of the house with every bite, sip and taste. named after A town in southern Ethiopia, Arba Minch is the perfect blend of mango, basil, lime and, let’s not forget, vodka.

Recipe Arba Minch

3 ounces of vodka

1 ripe mango

4-5 fresh basil leaves

1 dash of lime

Alcohol Substitute Option: ArKay Non-Alcoholic Vodka

HaiSub – 1800 S. Carpenter Street

The star-studded Vietnamese restaurant HaiSous was born when husband and wife duo Danielle and chef Thai Dang opened in 2017, and it has since marked Pilsen. Mango lovers are in for a treat with the venue’s frozen mango margarita — zesty, tangy, sweet, and perfect for summer.

Frozen Mango Margarita Recipe

1 cup frozen mango cubes

1/4 cup sugar

1/4 cup water

1 ½ cups tequila or mezcal

1/2 cup triple sec

1/2 cup lime juice

Add all the ingredients to a blender and blend them until smooth. Microplane lime zest in kosher salt before garnishing your favorite serving glass. Garnish with more of a lime wedge.

Alcohol substitute option: Tequila Ritual Zero Proof

14 Parish – 1644 E. 53rd Street.

Welcome jerk chicken, coconut shrimp and chardonnay salmon, 14 Paroisse Restaurant and rum bar blend Jamaican-inspired fusion dishes with hundreds of rum offerings to create an island paradise right in the middle of Hyde Park’s 53rd Street. Owner Racquel Fields offers us a recipe from the menu of the place, named Mermaid Bathwater after her fluorescent turquoise hue and sparkling flavor accents, including coconut and pineapple.

Mermaid bath water recipe

2 ounces dark rum

1 ounce coconut rum

¾ ounce coconut cream

2 ounces of pineapple juice

1 ounce lime

1 ounce of Blue Curaçao

Alcohol Substitute Option: Rosin Rum Alternative

You can read the full Echo issue 2022as well as previous issues, on our website.

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Rozella J. Cook