StarChefs Rising Star Cocktails from Local Chicago Mixologists

Cheers to Jaclyn Sisbarro of M Booth & Associates for sharing this press release featuring StarChefs Rising Star Cocktails (Recipes and Images).

Memorial Day is here and with summer right around the corner, the welcomed warm weather is the perfect excuse to try out some new cocktail recipes at your next BBQ (as if you need a reason!).  This week, Starchefs honored some of  Chicago ’s hottest up and coming chefs at the Rising Star Gala at the Fairmont Hotel.  As part of the celebration, several cocktails were created for the Starchefs festivities using Highland Park 12, resulting in the perfect libations to enjoy on a warm evening.

All of the recipes below are from local Chicago bartenders and mixologists and feature Highland Park 12 – a spirit that was just named the best Scotch Whisky to use in Rob Roy and Blood & Sand cocktails during F. Paul Pacult’s Ultimate Cocktail Challenge in New York .

Each cocktail below showcases the Scotch’s versatility in all sorts of different cocktails.  Mix one up and you’ll see it’s a wonderful way to enjoy whisky in the springtime!

Cocktails by Adam Seger, Owner of Hum Spirits

Robin Roy

1/2 ounce of Highland Park 12 Year Single Malt Scotch Whisky
1 ounce Hum Botanical Spirit
Homemade Maraschinos
Tonka Bean Bitters

Method: Stir Scotch and Hum in cocktail shaker, Strain, add Maraschino, 3 drops bitters and serve in Martini Glass

Blood and Stone

1.5 ounces Highland Park 12 Year Single Malt Scotch Whisky
½ of a Muddled CaraCara Orange
½ ounce hum

Method: Combine ingredients over Crushed Ice, Shake. Garnish with Orange Blossom Water-cured Zest. Served in Rocks Glass

Velvet Monkey

1.5 ounces Highland Park 12 Year Single Malt Scotch Whisky
1.5 ounces ginger honey
Tellicherry Braised Rhubarb
Thai Basil, Hedonistic Citrus Bitters -Build in a Pint Glass

Method: Build ingredients in a pint glass, Shake/Strain into an Ice-filled Highball.  Add a serving Spoon of Rhubarb, 3 Drops Bitters on top and garnish with Slapped Thai Basil

The One Trick Pony by Paul Whistler

1.5 ounces Highland Park 12-Year Scotch Whisky
3/4 ounce Bonal Quinquina digestif
1/4 ounce Benedictine
2 dashes Angostura bitters
Walnut liqueur rinse

Method: Stir the whisky, quinquina, benedictine, and bitters in an ice-filled mixing glass for 25 seconds and strain into a walnut liqueur-rinsed coupe glass.

From the mixologists at Old Town Social

Mamie Taylor –

2 oz Highland Park 12 Year Single Malt Scotch Whisky
3/4 oz Freshly Squeezed Lime

Method: Pour into iced 8 ounce highball glass, top with ginger beer

Blood and Sand –

1 oz Highland Park 12 Year Single Malt Scotch Whisky
1 oz Freshly Squeed Orange Juice
3/4 oz Cherry Brandy
3/4 oz Sweet Vermouth

Method: Shake ingredients with ice, Strain, Pour into cocktail glass, Garnish with Marschino Cherry

Chicago ‘s top culinary talents honored at the Rising Stars Revue™
(Experience innovative beverage pairings at each winner’s table)

Monday, May 23, 2011
Fairmont Chicago , Millennium Park
200 North Columbus Drive
Chicago , IL 60613

Chicago Rising Stars

Jimmy Bannos Jr.
The Purple Pig
Milk-braised Pork Shoulder and Mashed Potatoes

Curtis Duffy
Avenues at the Peninsula Chicago
Australian Wagyu Beef Cheeks, Savory Black Sesame Sponge, Smoked Coconut Pudding, Preserved Kumquats, and Sudachi

Dirk Flanigan
Henri and The Gage
Roasted Loin of Cervena Venison, Liver-Mushroom Croquette, Brussels Sprout Purée, Woodland Mushrooms, Berries, and Vadouvan Curry Reduction

Stephanie Izard
Girl & the Goat
Braised Beef Tongue, Masa, Beef Vinaigrette, and Salsa Verde

Chris Pandel
The Bristol
Rabbit Liver and Kidney Lyonnaise, Poached Egg, and Frisée Lettuce

Shin Thompson
Scallop-Crab Motoyaki, Ponzu Aïoli, and Crisped Scallion and Carrot

Andrew Zimmerman
Pheasant Agnolotti, Morel Mushrooms, Albufera Sauce, and Grana Padano Cheese

Patrick Fahy
Kentucky Bourbon Barrel Panna Cotta, Macoun Apples, Bourbon Liquor Candies, and Candied Pine Nuts

Jimmy MacMillan
Cathedral Hall at the University Club of Chicago
Chocolate Cake with White and Dark Chocolate Mousse, Spiced Gooseberry Sorbet, and Chocolate Jam

Meg Galus
Café des Architectes at the Sofitel Chicago Water Tower
Gâteau Basque, Black Cherries, Lemon Zest, Pastry Cream, and Black Cherry Jam

Ryan Poli
“Fish Tacos”: Hiramasa Sashimi, Mango-Papaya-Serrano Chili Relish, Avocado Purée, and Tortilla Infusion

Geoff Rhyne
SugarToad at Hotel Arista
Braised Australian Lamb Neck, Warm Heirloom Tomato Panzanella with Olive Foccacia Croutons, and Sauce Aureole

Jared Van Camp
Old Town Social
Duck Wings, Harissa, and Cucumber-Mint Raita

Kevin Boehm and Rob Katz
Boka Restaurant Group
Spiced Yellowfin Tuna, Prickly Pear, Cilantro Purée, Jicama, Asian Pear Wasabi Vinaigrette, and Kaffir Lime Chip

Paul McGee
The Whistler
• 21st Century: Death’s Door Gin, Cocchi Americano, Crème de Cacao, Lemon Juice, Chocolate Bitters, and Coffee Bean
• One Trick Pony: Featuring Highland Park 12-Year Single Malt Scotch Whisky

Rachael Lowe
Sixteen at Trump International Hotel & Tower
Wine pairings for chefs’ dishes

Michael McAvena
The Publican
Beer pairings for chefs’ dishes

Brad Parsons
Fairmont Chicago , Millennium Park
Beverly Kim-Clark
Aria Restaurant at Fairmont Chicago , Millennium Park
• Caviar Parfait: Bellini Custard, Chopped Dressed Egg, Horseradish Créme, and Petrossian Ossetra Caviar
(VIP reception)
• Grand Cru Gruyère Croque Madame: Jinhua Ham on Brioche Bread with Black Truffle Hollandaise
(VIP reception)
• Buttermilk Blue Cheese Semi Freddo, Port Foam, Macerated Grapes, and Five-Spice Caramelized Walnuts

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