It finally happened. After months of delay, summer burst into full bloom. And in the midst of 90-degree heat, we’re loving the cool, crisp flavors in this summer’s flower-infused cocktails, made with ingredients ranging from creme de violette to locally made rose hip liqueur. Why not keep a good thing going and get your flower fix during dinner and dessert too?
3 COCKTAILS
Aestas Gaudeo, $8
What better drink to order on a steamy August evening than one with a sultry Latin name that translates to “summer’s rejoice”? This orchid-garnished cocktail served at Tiny Lounge (4352 N. Leavitt St. 773-463-0396) starts with creme de violette, a liqueur that gets its delicate flavor from violet petals. Add to that Tito’s Handmade Vodka, lemon juice and hints of berry from black currant and maraschino liqueurs, and you’ve got one refreshingly complex cooler.
Elderfizz, $10
Bartenders all over town have been dutifully working St. Germain elderflower liqueur into complicated concoctions, but we admire how Simone’s Bar (960 W. 18th St. 312-666-8601) keeps it simple by matching it with a generous pour of cava. Bonus: All cocktails are $6 on Mondays.
Run for the Roses, $10
The always-inventive mixology minds at Andersonville’s In Fine Spirits Lounge (5420 N. Clark St. 773-334-9463) are big fans of hometown distillery Koval. Inspired by the juleps of Derby days, they’ve matched Koval’s organic rose hip liqueur with Rowan’s Creek bourbon and house-made demerara syrup (a sweetening syrup used with brown liquors), plus a drop of rose water for good measure. Plant yourself on the gorgeous umbrella-outfitted patio and sip away.
3 DISHES
Pound cake french toast with lavender yogurt, $8
Aromatic lavender-flecked yogurt anchors this sweet a.m. entree at North Center bistro Chalkboard (4343 N. Lincoln Ave. 773-477-7144), where chef-owner Gilbert Langlois serves one of the best brunches on the North Side. Langlois coats pound cake in light champagne tempura batter before deep frying and serving it with fresh berries and yogurt infused with lightly toasted lavender flowers.
Costillas, $24.95
Chef-owner Carlos Gaytan deftly melds Mexican and French flavors at West Town’s Mexique (1529 W. Chicago Ave. 312-850-0288). For this dish, he gives short ribs, or costillas, a summer twist by braising them with hibiscus flowers in red wine. He coats the ribs barbecue-style with a glaze made from a hibiscus reduction, sugar, orange juice and morita chiles before finishing them in the oven. They’re served with celery root slaw and truffle pommes frites.
Lobster, creamed corn, Stover’s Farm peaches, lavender, $14
Chef Phillip Foss is constantly switching things up on his innovative menu at Lockwood Restaurant (17 E. Monroe St. 312-917-3404). In this appetizer, a lavender-honey foam crowns hunks of warm lobster atop creamed corn and lightly sauteed peaches. The dish debuted on a tasting menu ($95 for nine courses); look for it as an a la carte option later this week.
3 DESSERTS
House-made s’mores, $6
At recently opened lounge the Red Canary (695 N. Milwaukee Ave. 312-846-1475), Chef Rick Spiros doctors up a gooey campfire classic with made-from-scratch components: a house-made graham cracker, a smear of rich chocolate ganache and a lavender-infused marshmallow.
Mango Supreme, $15
Hibiscus plays a supporting role in this dessert at the Terrace at Trump (401 N. Wabash Ave. 312-588-8600), the tower’s 16th-floor outdoor lounge with killer river views. A layer of slightly tart hibiscus jam plays nicely in a mango mousse cake beside a scoop of five-spice ice cream.
Hibiscus cashews and lavender-lemon chocolates, $2 each
Toni Roberts, executive pastry chef at Streeterville’s C-House (166 E. Superior St. 312-523-0923), works floral flavors into a couple of the offerings on her “candy bar,” a menu of bite-sized sweet treats available by the piece or the flight. Candied cashews get tossed in white chocolate and hibiscus powder for a potent hibiscus hit, while white chocolate truffles are filled with lavender-lemon ganache. Bonus: Get any three candy bar items for $5 during lunch service the week of Aug. 24-28.
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metromix@tribune.com
