Dining Chicago

Latest Blog Posts
Weekly Planner: Brunch News Edition

Brunch News Edition Lowcountry Adds Brunch Fasten those bibs, because brunch is served at Lowcountry. The South Loop outpost of the boil-in-a-bag seafood concept, which specializes in Cajun-style shellfish, has added weekend brunch to its popular portfolio. A slight departure from its usual eat-with-your-hands bag-centric menu, the brunch offerings span a spectrum of Southern comforts, from […]

The post Weekly Planner: Brunch News Edition appeared first on Dining Chicago.

Jun 18, 2018 09:51 PM
Best Restaurants in Boystown

With June being Pride Month, there’s no better time of year to spend dining and drinking in Chicago’s Boystown neighborhood. The vibrant Lakeview area enclave is best known perhaps for its clubs, drag brunches and rainbow pylons, but the neighborhood is becoming a serious dining destination in its own right, thanks to restaurants like these: […]

The post Best Restaurants in Boystown appeared first on Dining Chicago.

Jun 11, 2018 10:32 PM
Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series

Happy Hour at Punch Bowl Social Happy Hour at Punch Bowl Social Happy hour is the happiest of all when you’re surrounded by bowling alleys, bocce courts, karaoke rooms and dart boards. The West Loop’s brand new Punch Bowl Social, a behemoth dining and gaming complex out of Denver, has jumped on the happy hour bandwagon, […]

The post Weekly Planner: Taco Joint’s Specials and ROOF on theWit’s Movie Series appeared first on Dining Chicago.

Jun 05, 2018 06:53 PM
Bearded Dragon
0
Bearded Dragon
The Bearded Dragon makes a bold statement with the spicy Ron Abuelo 12-year-old rum as its main ingredient. Created by Sable Kitchen & Bar mixologist Fred Sarkis..
Prep Time

Cook Time:

Serving

1
Main Ingredient
Rum
Ingredients
  • <ul>
  • <li>
  • <span lang="ES" style="font-size:11.0pt;font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;">2 oz Ron Abuelo 12 A&ntilde;os </span></li>
  • <li>
  • <span lang="ES" style="font-size:11.0pt;font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;">3/4 oz Yellow Chartreuse</span></li>
  • <li>
  • <span style="font-size:11.0pt;font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;">1/4 oz Dolin Dry Vermouth</span></li>
  • <li>
  • <span style="font-size:11.0pt;font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;">2 dashes Angostura Bitters</span></li>
  • <li>
  • <span style="font-size:11.0pt;font-family:&quot;Calibri&quot;,&quot;sans-serif&quot;">1 small dash Tabasco Sauce</span></li>
  • </ul>
 
Directions

Stir all ingredients in mixing glass filled with ice. Strain into chilled cocktail glass with half a rim of fresh cracked black pepper and course ground salt. Garnish with lemon twist. The cocktail was created by Sable Kitchen & Bar mixologist Fred Sarkis.

 


 


(Photo: Ron Abuelo Rum)

Be the first who review and vote for recipe: Bearded Dragon

simple_captcha.jpg
(type the code from the image)

  1. or
    Reset form



Copyright © 2018 Chicago's Restaurant Guide. All Rights Reserved.