It is that time of year again where bars start to roll out their newest fall creations.

Here are a few cocktails from BIG Bar and Stetsons Modern + Steak Sushi, both located in Hyatt Regency Chicago. Each of these cocktails is completely different and would appeal to any cocktail enthusiast.

This fall BIG Bar is offer three very different and distinctive cocktails. The first is the Banana Foster comprised of Kraken rum, Giffards Vanilla, Giffards Banana, and RumChata. The second is the Lake Effect comprised of Fireball whisky, Cream de Cocoa, and topped with whipped cream and cinnamon. The last is the Smokey Lane comprised of Johnny Walker Red, Cointreau, maple syrup, and garnished with an orange twist. Full recipes can be found below my signature.

Stetsons Modern Steak + Sushi is offer a cocktail that is play on cider and juice called the Spiced Cider Mill. The Spiced Cider Mill is comprised of Sailor Jerry Spiced Rum, Cuarenta Y Tres Licor, Stirrings All Natural Ginger Liquer, fresh apple cider, fresh pineapple juice, fresh lemon juice, and garnished with grated cinnamon and a lemon twist.

BIG Bar:

banana-foster

Banana Foster

  • 1 1/4 oz. Kraken Rum
  • 1/2 oz. Giffards Vanilla
  • 1 1/4 oz. Giffards Banana
  • 3/4 oz. RumChata

lake-effect

Lake Effect

  • 1 1/4 oz. Fireball Whisky
  • 1 1/4 oz. Cream de Cocoa
  • Top with whipped cream and cinnamon

smokey-lane

Smokey Lane

  • 1 1/2 oz. Johnny Walker Red
  • 1 1/4 oz. Cointreau
  • 1/2 oz. Maple syrup
  • Top with orange twist

Stetsons Modern Steak + Sushi:
Sushi-Spiced-Cider-Mill

Spiced Cider Mill:

  • 1 oz. Sailor Jerry Spiced Rum,
  • 1 oz. Cuarenta y Tres Licor
  • 1/8 oz. Stirrings All Natural Ginger Liquer
  • 3 oz. Fresh Apple Cider,
  • 1/8 oz. Fresh Pineapple Juice
  • 1/8 oz. Fresh Lemon Juice
  • 1 Cinnamon stick
  • 1 Lemon twist

Preparation: Combine all liquids and shake. Strain into rocks glass over ice. Grate cinnamon stick over cocktail then wrap lemon twist and serve.

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