Food & Drink

Chicago's Top Bartenders Share Their Best 3-Ingredient Cocktail Recipes

Published On 10/25/2016 Published On 10/25/2016
3-ingredient cocktails
Dionysus' Choice at Greenriver | Kailley Lindman/Thrillist

Ingredients:

  • 0.75oz Carpano Bianco vermouth
  • 0.75oz Lustau Amontillado sherry
  • 0.75oz Pisco Porton La Caravedo

Directions:

  • Build ingredients over cracked ice and stir.
  • Finish by expressing the oils from a grapefruit peel over the top of the drink.

Ingredients:

  • 2oz Rittenhouse rye
  • .75oz Sorel liqueur
  • 3 dashes Fee Brothers Molasses bitters

Directions:

  • In an empty mixing glass, build the cocktail adding the bitters, Sorel and Rittenhouse.
  • Add fresh ice and stir. Usually 30 rotations will chill and dilute the cocktail to the optimal level.
  • Strain the cocktail into a coupe and garnish with an orange ribbon.
Cole Saladino/Thrillist

Ingredients:

  • 2oz El Dorado 5yr
  • 3/4 Lime
  • 3/4 Fig syrup

Directions:

Shake well, strain, and serve up.
Cole Saladino/Thrillist

Ingredients:

  • .25oz Honey syrup
  • 1oz Pineapple juice
  • 1.5oz CH amaro

Directions:

  • Measure and pour each ingredient into a shaker tin, fill the other tin with ice.
  • Shake for 10-12 seconds then strain into Collins glass with ice.
  • Top with soda water, peel orange swath, express and garnish.
Courtesy of Arbella

Ingredients:

  • 1 1/2oz London dry gin
  • 1 1/2oz Vermouth di Torino (or any sweet vermouth)
  • 1/8oz CH Fernet-Dogma (Fernet-Branca works if not available)

Directions:

  • Build over ice and stir.
  • Strain into coupe or martini glass.
  • Garnish with expressed orange peel (ideally flamed).

Ingredients:

  • 2oz Fernet-Branca
  • 1oz lemon juice
  • .75oz strawberry cordial

Directions:

  • Combine all ingredients into a shaker tin and add ice. Shake well.
  • Fine strain into a chilled coupe. Enjoy. Repeat. Enjoy. Repeat. Enjoy.


Strawberry cordial: In a sauce pot combine 2 cups water, 2 cups white sugar, and 1.5 cups diced strawberries. Bring to a boil and let simmer for 5 minutes. Blend everything and fine strain. Chill for later use.
Courtesy of Boleo

Ingredients:

  • 2oz Plantation Pineapple rum
  • .75oz Mate syrup
  • .75oz lime juice

Directions:

  • Combine rum, mate syrup, and lime.
  • Shake over ice, strain, serve up.

Yerba Mate Syrup
2.5tbsp terba mate tea
2 cups granulated sugar
3 cups HOT Water
1 small lemon peel (optional)
 
  • Combine loose tea with hot water to brew a strong tea. Let steep for 10 min.  Be careful to not over steep, as the tea will become tannic and very bitter.
  • Strain tea through fine mesh tea strainer, being careful to not press to hard or pass loose tea through the strainer.
  • Combine tea water, lemon peel, and granulated sugar in a sauce pan on medium heat, until sugar is dissolved.
  • Let cool, and refrigerate

Ingredients:

  • One entire Granny Smith apple
  • 1.5oz of bourbon or mezcal
  • Ice

Directions:

  • Pour your choice of either bourbon or mezcal into a pint glass.
  • Juice 1 entire quartered Granny Smith apple (seeds and all) with a Breville or Robot Coupe-style juicer into the pint glass.
  • Mix in a mound of ice and enjoy!

Ingredients:

  • 2oz Mezcal
  • 1oz fresh espresso
  • .25 - .5oz house syrup (Demerara works)

Directions:

  • Shake all ingredients.
  • Double strain into martini/cocktail coupe.

Ingredients:

  • 2oz bourbon
  • .75oz Amer (Bigallet China-China or Wolfberger Wolfamer are what I like to use)
  • .25 Suzé

Directions:

  • Combine all ingredients in a mixing glass and stir over cracked ice.
  • Strain into chilled coupe and enjoy.
Cole Saladino/Thrillist

Ingredients:

  • 2oz Cachaca
  • .75oz lime juice
  • .5oz Demerara

Directions:

  • Combine all ingredients into a shaker with ice.
  • Shake until chilled, pour into the coup glass, and garnish with a cinnamon stick.

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