If there’s a single place in the city that signifies “cocktail bar,” it’s this Victorian-esque Wicker Park lounge. Order the First Snow cocktail: http://tmoutchi.us/13EV7jr
The O’Leary’s Cow, a bitter mix of Old Weller 107 bourbon, Campari, Fernet and coffee liqueur with a rinse of peaty Laphroaig, is—like most drinks here—perfectly complex. http://tmoutchi.us/13EV7jr Read more.
The winner: the Sepia Mule, the bar’s take on the Moscow Mule, made with ginger-infused vodka for a spicy-yet-refreshing sip: http://tmoutchi.us/13EV7jr Read more.
Cocktails at this revived classic nightspot are competently executed versions of the classics. Order the ginger margarita made with Olmeca Altos tequila: http://tmoutchi.us/13EV7jr Read more.
Make a meal out of small plates like the wings, slicked in a gingery soy-caramel glaze and tossed with cucumber kimchi and sip on the perfect stirred Sazerac: http://tmoutchi.us/13EV7jr
Clubgoers will appreciate the better-than-average drinks at this salsa hot-spot. Order the Chadwick mojito: sweet and gingery with a subtle after bite of habañero pepper: http://tmoutchi.us/13EV7jr Read more.
Every drink tastes like a classic cocktail should, replete with a healthy dose of booze. The margaritas and gimlets are still the draw: smooth, delicious and sweet: http://tmoutchi.us/13EV7jr Read more.
Drinks are stiff and true to tradition, order a classic sidecar or sloe gin fizz: http://tmoutchi.us/13EV7jr Read more.
The best drink here is closest to a classic margarita: the Double DAAisy, well-balanced with Espolón tequila reposado, Cointreau, lime juice, orange and agave: http://tmoutchi.us/13EV7jr Read more.
Warm lighting and Art Deco decor give the place its timelessness. Order a martini, and you’ll be asked, “With what kind of olives?” Get the ones stuffed with blue cheese: http://tmoutchi.us/13EV7jr Read more.
Order the Fools in Paradise, which makes whiskey go down smoothly by mixing it with cinnamon-infused pear brandy and citrus: http://tmoutchi.us/13EV7jr Read more.
Drinks boast intriguing ingredients such as Corsair red absinthe and cinnamon bitters and the view is nothing to complain about: http://tmoutchi.us/13EV7jr Read more.
This bar is built on theatrics: including a Rob Roy served in a vacuum-sealed bag of lavender air, an ice slingshot for the In the Rocks and more: http://tmoutchi.us/13EV7jr Read more.
The bartenders have a way with whiskey—the green Chartreuse and sherry in the Witch & the Warlock balances the bite of rye: http://tmoutchi.us/13EV7jr Read more.
Order the Rosemary Collins, essentially a Tom Collins with a sprig of rosemary, which provides a refreshing burst of flavor on the tongue and in the nose: http://tmoutchi.us/13EV7jr Read more.
Order the Bar DeVille cocktail, a potent elixir of rye, Campari, grapefruit juice, lemon juice, bitters, simple syrup and egg white, it's a frothy delight: http://tmoutchi.us/13EV7jr Read more.
The Sutter’s Mill cocktail is a standout, with Four Roses bourbon, honey ginger syrup, lime, Averna and cubes of vanilla ice: http://tmoutchi.us/13EV7jr Read more.
Bartenders don’t stop at the classics, creating original drinks like the Subourbon: bourbon, amaro, blood orange liqueur, ginger beer and lemon juice: http://tmoutchi.us/13EV7jr Read more.
If you’re lucky, you can snag a couch in the back by the fireplace where you can take in the cool vintage bar, sip some seasonal glogg and check out the friendly neighborhood crowd.
You can’t sit among the sparkling fountain and oversized flower arrangements, slowly sipping your perfectly shaken martini, without thinking that your mom was right all along: You are special.
Try the pear brandy, made by infusing Seedling Farms pears with brandy in a dark space for three-and-a-half months. Read more.
The Publican’s winey boudin blanc; garlicky kielbasa; apple-studded, fennel-kissed pork breakfast sausage; and chunky, sweet spiced headcheese will fulfill your wildest dry-&-wet-cured porcine dreams. Read more.
The nanobrewer leads collaborative beer-making experiments that results ina beer made with espresso and doughnuts, an IPA with curry spices and a brown ale made to resemble an Old Fashioned. Read more.
In addition to three mainstays (including the Mary Hoppins pale ale), brewer Brandon fills a fourth tap with rotating seasonal beer and has limited-edition bottles like the gluten-free Goldilocks. Read more.
Stone Wolf Vineyards in McMinnville, Oregon, designated a pinot gris and pinot noir for Paris Club, which began going through a recyclable keg of tap wine a night. Read more.
California's Silvertap Wines created two custom blends for the bar: a white blend of sauvignon blanc and chardonnay, and a multivintage red blend of merlot, cabernet sauvignon and a little zinfandel. Read more.
This Mag Mile restaurant turned its rooftop into a garden, which grows hops and houses beehives. Chef Myk Banas plans to create house wines each year, including a viognier, a zinfandel and a cabernet. Read more.
