Bartender Agustina Sofo of The Whistler | Chicago
Yield: 1 cocktail
Adapted by StarChefs | AUgust 2024
½ ounce Ancho Reyes verde chile poblano liqueur
½ ounce dill aquavit
¾ ounce velvet falernum
¾ ounce lime juice
¾ ounce gin
4 leaves mint
In a shaker with ice, add all ingredients. Shake, then double strain into a chilled coupe.
Gin, Lime, Poblano Liqueur, Dill Aquavit, Velvet Falernum, Mint | Bartender Agustina Sofo of The Whistler
Matsutake-Infused Gin, Velvet Falernum, Lemon, Simple Syrup, Egg White, Sarsaparilla Bitters | Bartender Monica Casillas-Rios of Elske
Apricot-Infused Rye Whiskey, Lemon, Akvavit, Egg White, Soda Water, Bitters | Bartender Tish Taylor of Otium
Cognac, Aquavit, Dragoncello Liqueur, Green Apple Juice, Honey Syrup, Lemon | Bartender Danny Rubenstein of Here’s Looking At You
Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club
Charred Leek Tequila, Lime Juice, Chile Liqueur, Carrot Juice, Cinnamon Syrup | Bartender Monica Amestoy of Tusk
Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta
Corn Cob-Infused Bourbon, Banana-Infused Oloroso, Shiitake-Honey Syrup, Aquavit, Benedictine, and Angostura Bitters | Bartender Nathan O'Neill of The NoMad
