December 11, 2018 | Feature Features National
EDEN
1748 W. Lake St.
Sanguine Sling by Beverage Director Alex Rydzewski
4 ounces fresh blood orange juice
.5 ounces fresh lime juice
.75 ounces rosemary infused honey syrup
Fever Tree ginger beer
Rosemary and orange twist for garnish
To make the honey syrup combine equal parts of hot water and honey and stir until the honey is incorporated. Add a couple sprigs of fresh rosemary and let steep. Once cool strain out the rosemary. Juice 2 blood oranges and 1 large lime. It’s important to use fresh citrus. Combine all the ingredients except the ginger beer and shake with ice. Double strain into a highball glass over ice. Top with chilled ginger beer, rosemary sprig, and an orange twist.
ENTENTE
3056 N. Lincoln Ave.
Cloudy Tokyo
5 ounces Emperor’s Genmaicha tea from Rare Tea Cellar
5 ounces coconut water
.5 ounces coconut milk
.25 ounces simple syrup
Combine all ingredients and carbonate in an iSi or a Soda Stream. Pour in desired glass and enjoy.
IMPERIAL LAMIAN
6 W. Hubbard St.
Shaman by Beverage Manager Gerardo Bernaldaz
1.5 ounces sparkling white grape juice
.75 ounces cranberry juice
.5 ounces Mallorca Melon tea from Rare Tea Cellar
.25 ounces fresh lime juice
.25 ounces cherry syrup
Add ice to a collins glass, followed by the cranberry juice, Mallorca Melon Shrubbery tea, fresh squeezed lime juice, and the cherry syrup. Top if off with the sparkling white grape juice. If you want obvious color separation make sure the grape juice goes last. For a more even red color throughout the drink, stir before serving.
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