BAKED CHICAGO RECIPES

Pumpkin Pie Martini Recipe

 
 

• 1 1/2 ounces Absolut Vanilla vodka
• 1 ounce creme de cacao
• 1/2 ounce heavy cream
• 1 ounce homemade pumpkin puree
• whipped cream for garnish

Pour all ingredients into cocktail shaker filled with ice.  Shake and strain into chilled martini glass, rimmed with whipped cream.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Nutty Pumpkin Martini Recipe

 

• 3 ounces Frangelico hazelnut liqueur
• 1 ounce half-and-half
• 1 ounce homemade pumpkin puree
• cinnamon sugar for garnish

Put all ingredients into a cocktail shaker filled with ice and shake vigorously.  Serve in cocktail glass rimmed with cinnamon sugar.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Halloween Chocolate Martini Recipe

 

• 2 ounces Veev Acai Spirit
• 1 ounce Godiva Dark Liqueur
• 1 ounce homemade pumpkin puree
• chocolate syrup for garnish

Put all ingredients into cocktail shaker filled with ice and shake vigorously.  Serve in cocktail glass decorated with chocolate syrup.

Recipe by Brenda Matias, mixologist at The Bar at the InterContinental Chicago hotel.

Summer Blackberry Crush Recipe

• 4 blackberries
• 1 tablespoon fresh lemon juice
• 1 tablespoon simple syrup
• 1 3/4 ounces vodka
• seltzer water
• ice
• mint sprig for garnish

In glass, combine blackberries and lemon juice and simple syrup.  Lightly crush berries to release their juice, then add ice and vodka.  Top with seltzer and stir to combine.  Garnish with mint.

Watermelon Slushie Recipe

• 6 ounces watermelon, seedless
• 1 tablespoon sugar
• 1/4 cup sparkling wine (such as Prosecco)
• 1 pint lemon sorbet, softened

In blender, puree watermelon and sugar until smooth.  Strain mixture through fine mesh sieve and discard solids.

Chill four small glasses in freezer.  Using electric mixer, beat wine, half of sorbet and half watermelon puree on medium-high until uniform in color.  Add remaining sorbet and remaining watermelon puree.  Beat until soft, yet holds peaks.  Spoon into chilled glasses and serve immediately.

Peach Royale Cocktail Recipe

• 2 tablespoons peach nectar
• 2 tablespoons peach liqueur
• 1 cup chilled Prosecco

Pour 1 tablespoon peach nectar and 1 tablespoon peach liqueur into each of 2 champagne glasses.  Fill glasses with Prosecco and serve.

Sangria with Pineapple and Guava Recipe

• 1 750 ml bottle rose
• 4 6-ounce cans pineapple juice
• 2 11.5-ounce cans guava nectar
• 4 cinnamon sticks
• 2 cups fresh pineapple, cut into 3/4-inch cubes
• 2 oranges, halved through stem end, thinly sliced crosswise
• ice cubes

Mix rose, pineapple juice, guava nectar, cinnamon and pineapple in large pitcher.  Set 12 orange slices aside for garnish.  Add remaining orange slices to pitcher.  Cover and chill at least 6 hours.

Fill tumblers with ice.  Pour sangria over and garnish with orange slices.

Key Lime Margaritas Recipe

• 1 key lime, quartered
• kosher salt
• 3/4 cup orange-flavored liqueur
• 1/2 cup tequila
• 1/2 cup fresh key lime juice
• 2 teaspoons super-fine granulated sugar

Run a lime wedge around rim of each of 4 glasses.  Put salt on small plate and dip glasses in salt to lightly coat rims.

Blend liqueur, tequila, juice and sugar in a blender until combined.  Serve over ice in coated glasses.

Raspberry-Pomegranate Smoothie Recipe

 

• 1/3 cup silken tofu
• 1 cup raspberries
• 1/2 cup pomegranate juice
• 2 teaspoons honey
• 1/4 cup ice cubes

In blender, combine tofu, berries, juice, honey and ice.  Puree until smooth.  Serve immediately.

In blender, combine tofu, berries, juice, honey and ice.  Puree until smooth.  Serve immediately.

Raspberry Fizz Punch

It's December 27 and 62F degrees in Chicago (an all-time high).  A great day to take a brief break from holiday baking and enjoy a refreshing drink.  A votre sante!

• 4 cups raspberry sherbet
• 12 ounces frozen (can) raspberry / cran-raspberry juice blend concentrate, thawed
• 3 cups pineapple juice, chilled
• 1/4 cup lemon juice
• 1 liter bottle carbonated water, chilled
• fresh raspberries for garnish, optional

In chilled bowl, stir 1 cup sherbet until softened.  Add juice concentrate, pineapple juice, and lemon juice.  Add remaining sherbet in small scoops.  Slowly add carbonated water.  If desired, top with fresh raspberries.  Makes about 10 six-ounce servings.