Best of the boites
FRUITY COCKTAILS, HYBRID MARTINIS
GO DOWN WELL WITH THE CLUB CROWD
by William Rice
Despite, or perhaps because of, the unsettled economy and poor performance of Chicago's
athletic teams, the passion for faux martinis and exotic fruit drinks is unabated in our
trendiest clubs and bars.
The one constant with drinks labeled martini is the glass. Vermouth has given way to
flavored liqueours and gin has been replaced by new, high-end vodka brands from abroad
or somewhere in the U.S. For instance, Wave, in the W Chicago Lakeshore hotel, serves
a martini featuring Turi, a top-of-the-line vodka from Estonia that was introduced
here only in September. Another new vodka from Poland bears the name "Jazz".
Bartenders also have been doing their part to help patrons reach their recommended daily
allowance of citrus juice. Lime is a vital ingredient in Swank's mohito and at the
new Rumba, the popular La Vida Loca contains both pineapple and orange juice.
Wave, W Chicago Lakeshore, 644 N. Lake
Shore Dr., 312-255-4460.
Martini magic weaves a spell here nightly. One of the most popular new drinks this
season is the Turitini, made with an unusually smooth and subtle vodka, Turi, imported
from Estonia.
WAVE'S TURITINI
Makes two martinis
Confectioners' sugar
1/3 cup vodka, Turi preferred
1/3 cup moscato d'Asti (Italian sparkling wine)
Ice
2 candied lemon twists, or regular lemon twists
1. Moisten rim of two martini glasses, then roll the rims in confectioner's sugar until
rims are coated. Place glasses in the freezer, if space allows.
2. Combine vodka and moscato in a cocktail shaker. Add 8 ice cubes and stir until
cold. Strain into chilled glasses, garnish with lemon twist and serve.
Sugar, 108 W. Kinzie St., 312-822-9999
Chicago's first and foremost dessert bar opened at the end of summer to a flurry of
admiring articles and has been on chocoholics' dance cards ever since.
SUGAR'S STARRY NIGHT
Makes two cocktails
1/3 cup espresso-strength coffee, at room temperature
1/3 cup Van Gogh Dutch Chocolate Vodka
1/3 cup Kahlua
Ice
2 white chocolate truffles
Pour coffee, vodka and Kahlua into a coctail shaker. Add 8 cubes ice, shake until the
liquids are well chilled and strain into two chilled martini glasses. Garnish each
cocktail with a truffle.
Monsoon, 2813 N. Broadway, 773-665-9463.
This enchanting, newly opened restaurant offers elegant Indian fare and lots of creature
comforts, including the U-shaped bar just inside the entrance. House cocktails awaken
the palate, especially when sipped in the company of Monsoon's appetizers.
MONSOON'S GOLDEN LAKSHMI
Makes two martinis
1/3 cup brandy, Cognac preferred
1/4 cup mango juice
1 tablespoon Midori liqueur
Ice
2 splashes Grenadine
Pour brandy, mango juice, and Midori into a cocktail shaker. Add 8 ice cubes and stir
until the liquids are well chilled. Strain into two chilled martini glasses and top
each cocktail with a splash of Grenadine.
Swank, 710 N. Wells St., 312-274-9500
Ask bartender Jaime to make you a Swank mojito, watch carefully as he does, then re-create
it at home.
SWANK'S MOJITO
Makes two cocktails
8 leaves fresh mint
4 teaspoons sugar
6 lime wedges
1/2 cup Bacardi limon
Rose's lime juice
Ice
Club soda
1. Place mint, sugar and 4 lime wedges into a cocktail shaker. Muddle firmly until
sugar dissolves and lime has lost most of its juices. Add Bacardi, 2 splashes of
lime juice and 8 ice cubes.
2. Cover, shake vigorously and strain over fresh ice into two highball glasses. Top
with soda and garnish with remaining lime wedges.
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