FROM LEFT: Elegance ring in 18k white gold with rubellite and diamonds, H. Stern ($22,100). Neiman Marcus, Northbrook Court Shopping Center, 847-498-8161. 14k white-gold earrings set with diamonds and rhodolite garnet, Dana Rebecca Designs ($1,980). Marshall Pierce & Company, 29 E. Madison St., 312-372-2415. Waverly ring with amethyst and pink sapphires in sterling silver, David Yurman ($3,900). 40 E. Oak St., 312-787-7779. 18k gold, diamonds, and pink tourmaline ring, Lulu’s on the Avenue ($1,850). 900 Shops, 900 N. Michigan Ave., Third Fl., 312-888-9149. Celeste martini glass, Ralph Lauren Home ($80)
2 oz. Whistle Pig rye
1 oz. sweet vermouth
2 dashes angostura bitters
Cherry for garnish
Fill a mixing glass with ice. Rinse ice by filling the mixing glass with water, stirring for a few seconds, then draining water out. Add rye, vermouth, and bitters, then stir smoothly for 10 to 15 seconds. Strain into pre-chilled cocktail glass and garnish with a cherry.
“I’m always drawn to simplicity,” says Matthew Lipsky, bar manager at LuxBar. For this 32-year-old veteran, who drew raves in previous gigs at Untitled and Charcoal Bar, the Manhattan fits the bill. “There are three ingredients not including ice—it’s a perfect proportion that can still vary greatly depending on the product you use.” Lipsky’s whiskey of choice is Whistle Pig, but he’ll use Rittenhouse in a pinch. Either way, says the barman, “The Manhattan is the symbol of what a perfect cocktail can be... and of the American way of life—fast, strong, and in-your-face.” 18 E. Bellevue Pl., 312-642-3400
FROM LEFT: Penny Lane cuff with 14k yellow-gold and white diamonds, Jane Berg Jewelry ($29,770). Helen Yi, 1725 N. Damen Ave., 773-252-3838. Perlée bracelet with diamonds set in 18k rose gold, Van Cleef & Arpels ($45,600). 933 N. Michigan Ave., 312-944-8988. Paris Nouvelle Vague earrings with 18k rose gold, diamonds, and colored stones, Cartier ($26,000). 630 N. Michigan Ave., 312-266-7440. Harcourt Champagne coupe, Baccarat ($210)
¾ oz. Maraschino liqueur
¾ oz. green chartreuse
¾ oz. gin
¾ oz. fresh lime juice
Marasca cherry for garnish
Combine ingredients and shake in standard shaker. Serve in coupe and garnish with a cherry.
A mix of equal parts lime juice, maraschino liqueur, green chartreuse, and gin, this Prohibition-era cocktail may be lesser known than other classic libations, but it’s a go-to for Sable Kitchen & Bar mixologist Mike Ryan. “It’s boozy and refreshing at the same time,” says the veteran, who brings a trained chef’s palate to his cocktails (Ryan was formerly a sous at Moto). And though Ryan admits, “It’s a drink that can be made well by pretty much anybody,” he attests that with subtle adjustments—a little more dilution, a bit longer shake—a skilled bartender can take it to the next level, achieving the perfect balance of acidity and sweetness. Simply put, says Ryan, “It’s a good, bold, bracing cocktail before dinner.” 505 N. State St., 312-755-9704
FROM TOP: Oval tsavorite and diamond earrings, Silver Parkes Luxury Collection ($28,000). 5 S. Wabash Ave., 312-750-1775. Round diamond Bombé ring with round diamond pavé shank, Graff Diamonds (price on request). 103 E. Oak St., 312-604-1000. Boulevard-cut crystal highball, Restoration Hardware ($80)
2 oz. Russian Standard vodka
1 oz. lime juice
2 dashes angostura bitters
Gosling’s ginger beer
Lime wedge for garnish
Combine first three ingredients in highball glass with ice. Top with ginger beer; garnish with lime.
This concoction of vodka, ginger beer, and lime may have been born in 1941 in New York’s Chatham Hotel, but from the way Chicagoans are drinking Moscow Mules these days, one could easily assume it’s the official cocktail of the Windy City. Says Mike Karberg, beverage manager of Untitled (which sells 1,100 mules on a typical weekend), “the drink has seen a meteoric rise in the last two years—it’s our best-selling cocktail.” The appeal, for Karberg, is that “it’s one of the most refreshing, simple cocktails you can find. You don’t taste a lot of the alcohol in it, and it’s an easy drink to sip on. You can have it with dinner, you can have it with friends, you can have it in front of a fireplace—there’s not a time when a Moscow Mule doesn’t apply.” 111 W. Kinzie St., 312-880-1511
FROM LEFT: Multi-shape diamond and round sapphire Bombé earrings, Graff Diamonds (price on request). 103 E. Oak St., 312-604-1000. Cushion aquamarine ring with diamonds set in platinum, Tiffany & Co. ($20,000). 730 N. Michigan Ave., 312-944-7500. Oval sapphire ring set in platinum, Harry Winston (price on request). 55 E. Oak St., 312-705-1820. Carat double old-fashioned glass, Orrefors ($130)
1 oz. classic London dry gin such as Beefeater
1 oz. Campari
1 oz. sweet vermouth
Combine all ingredients. Add ice. Stir until proper dilution is reached. Strain into a rocks glass. If served up, express a swath of orange peel over the cocktail and discard the swath. If served over ice, feel free to insert the swath right into cocktail.
“The proper union of gin and vermouth is a great and sudden glory—one of the happiest marriages on earth, and one of the shortest lived.” That quotation is attributed to 20th-century American historian Bernard DeVoto, but it also aptly sums up the philosophy of Chicago barman Sterling Field, for whom the Prohibition-era Negroni, a measure of equal parts gin, sweet vermouth, and Campari, is the ultimate classic cocktail. “It’s great before or after dinner,” says bartender Field, formerly of Sable Kitchen & Bar and Carriage House and now working on a to-be-named cocktail-focused project at 111 West Hubbard Street. “And you can drink it as fast or as slow as you want.” He continues, “The cocktail’s flavors should be pronounced in Campari and vermouth, but gin should be the backbone. It adds structure and a subtle elegance to the drink.”
CLOCKWISE FROM TOP LEFT: 10.25-carat yellow cushion-cut diamond ring with white pear-shaped diamond shoulders, Graff Diamonds (price on request). 103 E. Oak St., 312-604-1000. Platinum and 18k yellow-gold earrings with fancy yellow diamonds and marquise diamonds, Bulgari (price on request). 909 N. Michigan Ave., 312-255-1313. Yellow and white diamond mêlée floral bracelet set in platinum, Tiffany & Co. Blue Book Collection ($175,000). 730 N. Michigan Ave., 312-944-7500. Lismore tall Champagne flute, Waterford ($75). neimanmarcus.com
1 oz. Hennessy VS Cognac
¼ oz. simple syrup
¾ oz. fresh lemon juice
Sparkling wine to top
Orange twist for garnish
Build in mixing glass and shake with fresh ice. Strain into a Champagne flute and top with your favorite bubbles. Cut an orange twist and express the oils on top of the drink, dropping it in the drink to finish it off.
Invented in 1915 and named after a French artillery weapon used during World War I because of its powerful kick, the French 75 is Bangers & Lace bartender Cristiana DeLucca’s classic libation of choice—even though her version forgoes the traditional gin. “I learned it with Cognac,” DeLucca notes, “so I call mine the ‘French’ French 75.” Why is she such a fan? “It’s a really nice way to showcase Cognac without people knowing that it’s Cognac—it’s just very aromatic, it’s refreshing, and it whets your appetite.” 1670 W. Division St., 773-252-6499
Photography by Jeff Westbrook; Drink Styling by Miako Katoh; Jewelry Styling by Mariana Vera