Nestle into fall with this frothy whiskey drink from Marshall’s Landing. The “Paper Airplane” is just one of many craft cocktails offered by the new lounge and restaurant located in the Merchandise Mart. Customers will also find chef-inspired seasonal menus, artisanal coffee and a fullservice bar in a casual, vibrant atmosphere. The spot, named for the famous Marshall Field and operated by the DMK Restaurant group, also has catering options, private meeting selections and customized event spaces available.

INGREDIENTS
—1 oz. Jim Beam Bonded
—1/2 oz. aperol
—3/4 oz. Marie Brizard Apry
—3/4 oz. lemon juice
—1/8 oz. St Elizabeth’s All Spice Dram
—1 oz. egg white

DIRECTIONS
1. Add all ingredients in a shaker, separate egg white and drop in another shaker tin.
2. Dry shake with the egg, add ice and shake again.
3. Double strain into a coupe glass. 

Courtesy of Marshall’s Landing

Chicago’s Public House lets guests have their cake and eat it, too … in shake form.

 

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

DIRECTIONS:
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.

 

A Chicago artist is bringing the vintage art form to 21st-century events.