Stuck at Home Easy to Make Drink Recipes

Cocktail: Meet the Woolworth Manhattan coming at you from The Violet Hour circa. 2008. A riff on what’s known as a “Black Manhattan” by Michael Rubel (@_denim.on.denim of @estereo_chicago) who was The Violet Hour’s first Bar Manager, this drink is a classic.
Recipe:
2.0oz Buffalo Trace Bourbon
.75 oz Carpano Antica Sweet Vermouth
.25 oz Cynar
9 drops Angostura Bitters

Glass: Coupe
Ice: None
Garnish: Cherry
12 drops Homemade Root Beer Bitters

Cocktail: Iron Cross by Toby Maloney. This cocktail is an enhanced version of the Pisco Sour that takes the basic recipe and transforms it into an intense floral experience.
Recipe:
2.0 oz Pisco
.75 oz lemon juice
.75 oz simple syrup
1 egg white
3 drops orange blossom water
2 dashes Grapefruit
Angostura bitters (garnish)

Add everything but the Angostura to a shaker without ice and “mime” shake. This silent action premixes the ingredients and builds a protien emulsion. Add ice and shake very hard until your arm is sore. Allow the drink to settle a moment, then strain it into a chilled cocktail glass. Garnish the surface with drops of Angostura bitters and swirl them with a toothpick.

In addition to these cocktails The Violet Hour has many more listed on their instagram profile (@violethourchicago) as well as a virtual cocktail class.

Cocktail: Backyard Tea by Ashley Thomas, Sailor Jerry Brand Ambassador

Ashley Thomas’ Instagram: @theoriginalashe
Recipe:
2 parts Sailor Jerry Spiced Rum
1 part iced tea
2 parts lemonade

Method: Serve on the rocks, garnished with a lemon.

Cocktail: Reyka Orange Crush by Trevor Schneider, Reyka Vodka Brand Ambassador

Trevor Schneider’s Instagram: @cocktailninja
Recipe:
1.5 parts Reyka Vodka
3 part fresh orange juice
Top sprite OR soda

Method: build by combining all ingredients.

Glass: Pint glass
Garnish: orange slice

Cocktail: Rum Boulevard by Charlotte Voisey, William Grant & Sons

Charlotte Voisey’s Instagram: @charlottehdovoisey
Recipe:
1 part Flor de Cana 7
¾ parts Campari
¾ part Sweet Vermouth

Method: Combine ingredients and stir well. Strain over a large block of ice in a rocks glass. Spritz and garnish with a large orange peel.

Cocktail: The Freshest Margarita by Jaime Salas, Milagro Tequila Brand Ambassador

Jaime Salas’ Instagram: @jthetequilaguy
Recipe:
2 Parts Milagro Silver
¾ Part Agave Nectar
1 Part Fresh Lime Juice

Method: Pour all ingredients into a Boston shaker, shake and strain over ice in a rocks glass. Garnish with a lime wheel.

Cocktail: Pioneer Old Fashioned by David Powell, Hudson Whiskey Brand Ambassador

David Powell’s Instagram: @blahsquiat
Recipe:
2 parts Hudson Baby Bourbon
1 tsp Demerara simple syrup
3-4 dashes aromatic bitters
Orange twist

Method: Add to a mixing glass: simple syrup, bitters, then Baby Bourbon. Stir well to combine and chill. Strain into Double Old Fashioned glass over one large rock (or fill the glass with smaller cubes).

Cocktail: The Mixed Up Monkey by Vance Henderson, William Grant & Sons

Vance Henderson’s Instagram: @vtwiseguy
Recipe:
1 ½ parts Monkey Shoulder
¾ parts Mint Simple Syrup
½ parts Fresh Lemon Juice
3 parts Club Soda
Garnish with mint sprig

Method: Build in highball glass over ice, lightly stir and garnish with a mint sprig.

Cocktail: Killer Queen
Restaurant: Onward | 6580 N. Sheridan Rd.
Recipe:
1 oz Two Brothers Gin Rosé
2 oz Still Rosé
.50 oz Lime Juice
.75 oz Pineapple syrup
.25 oz Luxardo Bitters
—
Build in shaker
Shake
Pour into a glass with ice

Cocktail: Ruby Slippers
Restaurant: Mastro’s Steakhouse | 520 N Dearborn St.

Recipe:
1 oz. Nolet’s gin
1.5 oz. Deep Eddy’s Ruby Red Vodka
.25 oz. Solerno Blood Orange Liqueur
1/2 lime squeeze and discard
Splash Tres Agave Nectar
—
Shake and pour into wine glass
Add ice
Splash Fever Tree ginger beer
Glassware: Wine
Garnish: Grapefruit slice

Cocktail: Mastro’s Steakhouse Jack Sour
Restaurant: Mastro’s Steakhouse | 520 N Dearborn St.
Recipe:
2 oz. Jack Daniels Whiskey
.5 oz. Honey water (2 parts honey, 1 part water mix)
.5 oz. White grapefruit juice
1/2 lemon squeeze and discard
—
Shake and strain into bucket over a large cube
Top with 1 dash Peychaud’s bitters
Glassware: Bucket
Garnish: Lemon zest