Progressive Autumn, Courtesy of the new Prasino restaurant location in Rosemont.

1.25 oz. bourbon
.75 oz. pomegranate juice
.5 oz. lemon juice
.5 oz. agave sweetener
absinthe mist

1. Add bourbon, pomegranate juice, lemon and agave to a cocktail shaker with ice.
2. Shake vigorously for 10 seconds and strain into an ice-filled double old-fashioned glass.
3. In an olive oil mister, add absinthe and pour into the glass.
4. Garnish with a lemon twist.

—3 oz. dry sparkling rosé
—1.5 oz. Ramazzotti Aperitivo Rosato
—.5 oz. Batavia Arrack (or Blanc Rhum Agricole)
—1 oz. tonic water

Combine ingredients in a wine glass, add ice and enjoy!


—1.5 oz. Sotol
—.5 oz. Luxardo Bitter Bianco
—.75 oz. lime juice
—.75 oz. mint simple syrup
—.25 oz. Amargo-Vallet

Combine Sotol, Luxardo Bitter Bianco, lime juice and mint simple syrup in a shaker, shake and strain into a Collins glass. Add ice and top with soda, slapped mint and a straw. Finally, top with an Amargo-Vallet float to create two distinct layers.


Crafted by award-winning bartender and spirits professional Peter Vestinos, this refreshing summer sipper—a gin and tonic at its heart—has been artfully infused by the spirits and flavors of Greece and the country’s cuisine. “The Chareau liqueur provides Mediterranean flavors of cucumber, mint, and lemon and the Verino Mastiha integrates a signature herbal resin flavor, while the cardamom adds a unique earthy and exotic note,” says Vestinos.