We’re classing things up a bit for the cinephiles who are also whiskey fans. This week’s cocktail from Chicago’s Acanto Restaurant + Wine Bar.
Steps from Millennium Park and along Chicago’s Cultural Mile, Acanto a destination for Italian cuisine. So, it only makes sense that they have a cocktail with “spaghetti.”
Ingredients:
- 1.5 oz High West Rye
- .5 oz Luxardo Apricot
- .5 oz Abano
- .75 oz Lemon
- .5 oz Demerara
- 1 Egg white
Instructions:
Add all ingredients into your shaker and do a dry shake (no ice). Then add ice and shake again. Strain into a coupe and garnish with charred rosemary
Let us know if you have a cocktail recipe you love or if there’s a recipe that you want us to break down on social media with the hashtag, #TWLcocktail. Please drink responsibly.
