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Dining Chicago Christmas Drinking Guide 2017

Where to eat, drink, dance and be merry this Christmas. Petterino’s: Santa’s coming to town a little early this year, and he’s hungry for brunch. Pay a visit to Mr. Claus at Petterino’s, where he’ll be stationed December 16 and 17 from 11:00 a.m. until 2:00 p.m. both days. The perfect stopover before an afternoon […]

The post Dining Chicago Christmas Drinking Guide 2017 appeared first on Dining Chicago.

Dec 09, 2017 07:40 PM
Chicago’s Weekly Planner: TWO’s Restaurant Royale

 TWO is gearing up to host its first annual Restaurant Royale Get ready for a culinary smackdown for the ages, because TWO is gearing up to host its first annual Restaurant Royale on December 13 at The Ivy Room (12 E. Ohio St., #100). In conjunction with Terlato Distell Artisan Spirits, the competition is a bit of restaurant […]

The post Chicago’s Weekly Planner: TWO’s Restaurant Royale appeared first on Dining Chicago.

Dec 08, 2017 05:44 AM
Weekly Planner: Sip & Paint Party, White Truffle Season, Half Acre Tap

White Truffle Season at Spiaggia In addition to booze and merriment, this is also the season for white truffles, one of the most coveted and opulent ingredients of the year. No better place to celebrate the mighty truffle than at Spiaggia, where chef/partner Tony Mantuano and executive chef Joe Flamm have upped the ante on […]

The post Weekly Planner: Sip & Paint Party, White Truffle Season, Half Acre Tap appeared first on Dining Chicago.

Nov 30, 2017 06:09 AM
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)

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