Not only has America’s love for cocktails grown tremendously in recent years, so has the skill of those who prepare them. Restaurant Hospitality’s editorial staff selected 16 top cocktails prepared by mixologists around the country. See all winners >>
November 9, 2015
Category: Global
Restaurant: The Whistler, Chicago
Creators: Billy Helmkamp, Rob Brenner, Eric Henry
Inspiration: “To create a unique play on the chartreuse swizzle.”
Key Ingredients: Green Chartreuse, verdita, falernum, lime juice.
Cost: $8
What the Judges Said: Chartreuse made a big appearance in this year’s contest, showing up in dozens of cocktails. This was one of the best uses of the herbal digestive. But what made this cocktail a winner was the surprising use of verdita, a Mexican shot designed to be thrown back before a shot of tequila. Verdita (a blend of cilantro, mint, jalapenos, lime and pineapple juice) provided a nice counterbalance to the Chartreuse, with a little help from the falernum (a rum-based cordial from Barbados that includes lime, ginger, cloves and almonds). Yes, it looks like something Kermit the Frog would drink, but it’s one tasty sweet and spicy cocktail.
Next: Karl the Fog
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