Jellyfish Rolls Out a New Cocktail Lineup

—Elle Eichinger | February 21, 2013 | Homepage Latest The Latest

The oceanic décor and fresh fish sushi at Gold Coast restaurant Jellyfish don’t call warm winter libations to mind, but beverage director Daniel Finnigan has put a hot twist on tropical cocktails with his revamped drink menu. Inspired by Shennog, ancient Chinese mythology’s god of farming, the seasonal selection blends warm ingredients—tea, espresso, and the like—with tropical fruits and herbs.

Most notable on the new menu are Finnigan’s mar-TEA-nis, cocktails made with the guest’s choice of tea-infused organic vodka: Red Ginseng Recharge, Vanilla Mint Chai, or Tropical Crimson tea. The vodka-teas are shaken with honey, lemon, rhubarb jam, and plum wine for a drink that will relax and relieve stress, as well as promote anti-aging and act as an aphrodisiac.

If you aren’t a tea drinker, there are plenty of other additions to warm you up. Shennog’s Peak features Xante Pear Cognac mixed with warm espresso, cardamom cream, and a bite-sized brownie. The Butter Rum Malt veers even further from Jellyfish’s pan-Asian norm with rum, butter, brown sugar, Chinese 5 spice, barley malt, and maple sugar. Not all the new drinks are warm, though: we’re excited to try Three Sovereigns, comprised of gin, rosemary Antica Carpano, sparkling sake, cranberry bitters, and lemon.

Come in with a group after dinner or a show on Friday or Saturday nights—Jellyfish has just introduced its After Dinner Lounge complete with live entertainment. To complement the cocktails, we recommend small-plates like the pork belly bao with spicy peanut hoisin, and the wagyu tataki with sweet ginger, ponzu, and crispy garlic. 1009 N. Rush St., 312-660-3111

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