Signature Drink: The Sloe Burn

  • Signature Drink: The Sloe Burn

     
    FROM THE Spring 2018 ISSUE
     

Situated at the thriving intersection of Chicago’s Six Corners in Wicker Park, Café Robey combines modern American dining with high ceilings, floor-to-ceiling windows, and a new menu and drink program. Head chef Kevin McAllister churns out delectable menu items like pastrami-style duck and brioche french toast, while the new drink menu offers delights such as this Sloe Burn.

INGREDIENTS
—1.5 oz. Banhez Mezcal
—.5 oz. Falernum
—.5 oz. Sloe Gin
—.75 oz. lime juice
—.75 oz. Orgeat
—Peychaud’s Bitters (to garnish)
—toasted rosemary (to garnish)

DIRECTIONS
Combine all ingredients in a shaker. Strain into Collins glass over crushed ice. Top with 4 dashes of Peychaud’s Bitters. Garnish with toasted rosemary.

Courtesy of Café Robey

After falling under disrepair for years, Theater on the Lake has emerged from renovations as a brand-new indoor-outdoor venue just in time for summer events.