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Each year, Wirtz Beverage participates in a great Chicago culinary event, the Green City Market Chef’s BBQ Benefit (July 18 5:30-8PM). At the event, Wirtz Bev does a popular Green City Cocktails Tent welcoming mixologists using fresh, Market produce and local, organic spirits like Templeton Rye, Death’s Door and Casa Noble, to create original cocktails for BBQ guests. Here are some of the recipes:
Crystal Blue
1½ oz. Casa Noble Crystal Tequila
1 dash Aztec Chocolate Bitters
1 barspoon pepper jazz
½ oz. lemon juice
½ oz. caramel syrup
1½ oz. blueberry Juice
Instructions
Build all ingredients in a shaker tin with ice. Shake. Strain over fresh ice into a glass with a dehydrated blueberry rim. Garnish with mint and blueberry skewer and serve.
Cocktail recipe courtesy of Adam Weber.
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Thyme Collins
1½ oz. Death’s Door Gin
¾ oz. tart cherry thyme syrup
½ oz. lemon juice
Splash of soda water
Instructions
Build gin, tart cherry thyme syrup and lemon juice in a collins glass. Stir. Top with soda water. Garnish with fresh thyme and serve.
Cocktail recipe courtesy of Marcus Reidy.
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Strawberry & Black Pepper Mule
2 oz. Death’s Door Vodka
1½ oz. strawberry infused Death’s Door Vodka*
½ oz. lime juice
3 oz. homemade ginger beer*
Instructions
*Strawberry-infused Death’s Door Vodka
Place strawberries and vodka in and air-tight container. Let sit for 4 days to infuse.
*Homemade ginger beer
Juice ginger with peel on. Add 1 part ginger juice with 1¼ parts demerara sugar. Whip with a whisk. Add 3 parts soda water to 1 part syrup.
Build all ingredients in a cup and top with crushed ice. Stir. Garnish with a lime wheel and serve.
Cocktail recipe courtesy of Clint Rogers.
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Southern Sundie
2 oz. white peach and toasted pecan infused Templeton Rye Whiskey
2 oz. sweet iced tea
½ oz. orange juice
½ oz. lemon juice
Instructions
Build all ingredients in a shaker tin with ice. Shake. Strain over fresh ice into a glass. Garnish with a lemon and serve.
Cocktail recipe courtesy of Tony Selna.
