The Official Cocktails of the 2016 Grand Chefs Gala Nightcap
Jan. 26, 2016
The Cystic Fibrosis Foundation’s 19th annual Grand Chefs Gala is on Friday, January 29 at Chicago’s Navy Pier, a fitting location for an evening celebrating the iconic attraction’s 100th Anniversary. Over 50 of Chicago’s noteworthy chefs and mixologists will gather together to support CFF’s fundraising efforts. The event will feature dinner, live music, dancing and a premium auction. The evening will conclude with Nightcap, the official night party featuring mouth-watering desserts by top pastry chefs and custom cocktails created and served by admired Chicago bartenders.
Here’s a look at the Nightcap’s starring mixologists and the spirit brands partnering with us in sponsoring the 2016 Grand Chefs Gala.
The Marty Brothers, Best Intentions
“Mojo JoJo”
Monkey Shoulder Blended Malt Scotch + Carpano Bianco Vermouth + Luxardo Maraschino + Bigallet China-China Amer + aromatic bitters
Stirred with lemon oil. Served up (or low, without ice).
Freddie Sarkis & Elad Zvi, Broken Shaker
“Frank N Furters Fancy”
Bombay Sapphire Dry Gin + passion fruit and green curry reduction + Hellfire Bitters
“Shaken to the tune of The Time Warp, and dumped viciously into the glass. Garnish with a delicate flower.”
Julia Momose, Green River
“For 65 Roses”
Woodford Reserve Bourbon + Carpano Bianco Vermouth + Fernet Angelico
Stirred. Garnish with an expressed lemon.
Dustin Drankiewicz, Tack Room
"Deep Dish Daiquiri"
Bacardi Maestro Rum + basil syrup + cherry tomato + citric acid + sea salt
Shaken and served up with basil leaf and seal salt garnish.
Revae Schneider, Bar Siena
“Burnt Rosemary”
Pere Magloire Calvados + Glenrothes Select Reserve Single Malt + Lustau Easr India Sherry + lemon + Le Sirop Ginger Zest
Served in punch bowl.
Will Duncan, Punch House
“Pageant of Progress Punch”
Hendricks Gin + Carpano Dry + orange + cumin + cranberry-pickled fennel
Shake and double strain into tall Collins glass filled with ice. Garnish with cranberry-pickled fennel.
Mony Bunni, Queen Mary
“Compass Rose”
Zacapa 23 Solera Rum + Giffard Banane du Brésil+ Créole shrub + lime + Tiki bitters
Shaken, served up, garnish with dehydrated lime wheel.
Matty Eggleston, Nico Osteria
“Mahalo Leg"
Tanqueray 10 Gin + Luxardo Aperitivo + coconut, fresh lime and grapefruit juices + Bitter Turht Aromatic Bitters
Garnish with powdered, toasted coconut. Served in a punch bowl.
Anthony Mitchell, La Sirena
"West Texas Wind"
Don Julio Blanco Tequila + Maison Briottet Crème De Cassis + lime + orgeat + aromatic bitters
Shaken and served over ice.
Nandini Khaund, Cindy’s
"Slow Burn, Cold Night"
Bulleit Bourbon, Ancho Reyes, St. George NOLA Coffee Liqueur, Lustau Amontillado
For more information about the Cystic Fibrosis Foundation, the 19th annual gala, or to purchase tickets, visit the Grand Chef Gala online.