Tuesday, July 13, 2010

Sneak Peek of 'GCM Chefs BBQ' Cocktails!

Josh Pearson's "R&R Smash" (Photos: Kate Gross Photography)

Are you getting thirsty?!

If these photos of cocktails prepared by Chicago's hottest mixologists don't get your mouth watering, then something's not right.

Wirtz Beverage Group master mixologist Peter Vestinos has gathered his colleagues to create these masterpieces for the annual Green City Market Chefs BBQ, taking place Thursday.

Guests at the event will get a book with all the yummy recipes, but if you're like me and cannot wait, here they are in all their glory right here.

Peter Vestinos' "Raspberry-Ginger Southside"

You'll find 12 drinks from the likes of Vestinos, as well as Lynn House (Blackbird), Josh Pearson (Sepia), Benjamin Schiller (Boka Restaurant Group) and Luke LeFiles (Hot Chocolate).

Here are a couple of standouts you can make at home—or drink Thursday night at the party:

R & R Smash (Josh Pearson)

1 1/5 oz. Templeton Rye
3/4 oz. sweet vermouth
1/2 oz. Cherry Heering Liqueur
3/4 oz. lemon juice
Dash Angostura Bitters
Sprig rosemary
4 sour cherries

In a cocktail shaker muddle the rosemary and
cherries. Add the remaining ingredients and ice.
Shake well. Double strain onto ice in a rocks glass.
Garnish with a sprig of rosemary.

Vestinos' "Blueberry Lemonade"

Raspberry-Ginger Southside (Peter Vestinos)

1 1/2 oz. Death’s Door Gin
1 oz. lemon juice
1 oz. simple syrup
6 - 8 mint leaves
5 - 6 raspberries
1 oz. Barritts Ginger Beer

Add all except ginger beer to a cocktail shaker
and muddle. Shake and strain over ice. Top
with 1 oz. ginger beer. Stir and garnish.

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