Favorite
Cocktails from the Green City Market Chef's BBQ Benefit
By FBWorld Team
Each
year, Wirtz Beverage participates in a great Chicago culinary
event, the Green City Market Chef's BBQ Benefit (July
18 5:30-8PM). At the event, Wirtz Bev does a popular Green
City Cocktails Tent welcoming mixologists using fresh,
Market produce and local, organic spirits like Templeton
Rye, Death's Door and Casa Noble, to create original cocktails
for BBQ guests. Here are some of the recipes:
Crystal
Blue
Ingredients:
11/2 oz. Casa Noble Crystal Tequila
1 dash Aztec Chocolate Bitters
1 barspoon pepper jazz
1/2 oz. lemon juice
1/2 oz. caramel syrup
11/2 oz. blueberry Juice
Instructions:
Build all ingredients in a shaker tin with ice. Shake.
Strain over fresh ice into a glass with a dehydrated blueberry
rim. Garnish with mint and blueberry skewer and serve.
Cocktail
recipe courtesy of Adam Weber.
.
Thyme Collins
Ingredients:
11/2 oz. Death's Door Gin
3/4 oz. tart cherry thyme syrup
1/2 oz. lemon juice
Splash of soda water
Instructions:
Build gin, tart cherry thyme syrup and lemon juice in
a collins glass. Stir. Top with soda water. Garnish with
fresh thyme and serve.
Cocktail recipe courtesy of Marcus Reidy.
.
Strawberry & Black
Pepper Mule
Ingredients:
2 oz. Death's Door Vodka
11/2 oz. strawberry infused Death's Door Vodka*
1/2 oz. lime juice
3 oz. homemade ginger beer*
Instructions:
*Strawberry-infused Death's Door Vodka
Place strawberries and vodka in and air-tight container.
Let sit for 4 days to infuse.
*Homemade
ginger beer
Juice
ginger with peel on. Add 1 part ginger juice with 11/4
parts demerara sugar. Whip with a whisk. Add 3 parts soda
water to 1 part syrup.
Build
all ingredients in a cup and top with crushed ice. Stir.
Garnish with a lime wheel and serve.
Cocktail
recipe courtesy of Clint Rogers.
.
Southern Sundie
Ingredients:
2 oz. white peach and toasted pecan infused Templeton
Rye Whiskey
2 oz. sweet iced tea
1/2 oz. orange juice
1/2 oz. lemon juice
Instructions:
Build all ingredients in a shaker tin with ice. Shake.
Strain over fresh ice into a glass. Garnish with a lemon
and serve.
Cocktail recipe courtesy of Tony Selna.
|
