Chicago’s glamorous brasserie, cafe and oyster bar, Venteux, positioned in Pendry Lodge has kicked their drink sport up a notch! Included of their latest menu refresh is what they’re calling the worlds filthiest Martini full with 12 plump olives, in addition to imaginative seafood shooters with picks from their uncooked bar.
Soiled Dozen
Elements:
- 3 3/4 oz Belvedere Rye
- 1 oz soiled vermouth
- 3/4 oz olive brine
- 3 inexperienced olives
- 3 blue cheese olives
- 3 Nicoise olives
- 3 Castelvetrano olives
Preparation: Pour vodka, olive brine and vermouth right into a shaker, add ice and shake arduous. Preserve shaking till shaker tin may be very chilly. Break up combination between chilled coupe glass and sidecar glass. Garnish coup with skewered olives, and place sidecar in ramekin of ice to maintain chilly.
Shooters:
Traditional Shooter
Elements:
- 1 oz horseradish-infused vodka
- 2 oz Bloody Mary combine
Preparation: Shake Bloody Mary combine and vodka with ice and pressure into Nic and Nora glass rimmed with Tajin. Garnish prime of glass with shucked oyster on half shell.
M&M Shooter
Elements:
- 1 oz pickled shallot-infused Mezcal
- freshly shucked mussel
- pickled shallot
- Calabrian chili oil
- micro greens
Preparation: Pour Mezcal into Tajin rimmed shot glass. Add mussel, pickled shallot and micro greens. Garnish with three drops of Calabrian chili oil.
Queen for a Day
Elements:
- 4 oz Veuve Clicquot Flute
- Skewered King Crab in shell
Preparation: Pour Veuve into flute and prime glass with skewered king crab meat in shell.
