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HOME ABOUT SHOP
NEW PRODUCTS
NEW WINE
NEW BEER
NEW SPIRITS
Other Products
TASTINGS

Koval
September 6th 4:00-7:00
Chattanooga Whiskey
September 7th 1:00-4:00
Dixie Vodka
September 7th 4:00-7:00
Chicken Cock Whiskey
September 7th 4:00-7:00
Templeton Rye
September 12th 4:00-7:00
Wine Tasting
September 13th 4:00-7:00
Smokehead Scotch
September 13th 4:00-7:00
34 North Cocktail Cans
September 14th 4:00-7:00
Slow and Low - Rock and Rye
September 20th 3:00-7:00
Fillabuster Whiksey
September 21st 4:00-7:00
TC Craft
September 27th 1:00-4:00
Dr. Stoners Vodka
September 27th 4:00-7:00
Deep Bay
September 27th 4:00-7:00
Wild Roots
September 28th 1:00-4:00
Jeptha Creed
September 28th 4:00-7:00
VIEW ALL POSTS
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MONTHLY RECIPIES

08/20/19

INGREDIENTS

Serving: 1

  • 1 ounce Cynar
  • 1/2 ounce Punt e Mes
  • 1/2 ounce lemon juice
  • 2 dashes grapefruit bitters
  • American Pale Ale, to top

Garnish: half an orange wheel

DIRECTIONS
  1. Combine all ingredients except for the beer in a cocktail shaker and shake.
  2. Add ice to a punch mug and fill halfway with beer.
  3. Strain the shaken ingredients into the mug and garnish with half an orange wheel.

Recipe by 

Zac Sorensen | Chicago

photo: LIZZIE MUNRO

ONCE OVER 

INGREDIENTS

Serving: 1

  • 1 1/2 ounce Aperol
  • 3/4 ounce lime juice
  • 3/4 ounce orgeat
  • 1/2 ounce tequila
  • 5 mint leaves
  • 1/4 ounce mezcal, to float

Garnish: 1/4 ounce of mezcal, mint bouquet

DIRECTIONS
  1. Add all ingredients except the mezcal to a blender.
  2. Add two cups of ice, and blend until smooth.
  3. Pour into glass and garnish with a mint bouquet and a float of mezcal.
EDITOR'S NOTE

Start with less ice; add more as you blend until you've achieved your preferred texture.