Venteux Uses Raw Bar to Create Luxe Seafood Shooters and More!

Chicago’s glamorous brasserie, cafe and oyster bar, Venteux, located in Pendry Hotel has kicked their drink game up a notch! Included in their recent menu refresh is what they are calling the worlds filthiest Martini complete with 12 plump olives, as well as imaginative seafood shooters with selections from their raw bar.

Dirty Dozen

Ingredients:

• 3 3/4 oz Belvedere Rye
• 1 oz dirty vermouth
• 3/4 oz olive brine
• 3 green olives
• 3 blue cheese olives
• 3 Nicoise olives
• 3 Castelvetrano olives

Preparation: Pour vodka, olive brine and vermouth into a shaker, add ice and shake hard. Keep shaking until shaker tin is very cold. Split mixture between chilled coupe glass and sidecar glass. Garnish coup with skewered olives, and place sidecar in ramekin of ice to keep cold.

 

Shooters:

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Classic Shooter

Ingredients:

• 1 oz horseradish-infused vodka
• 2 oz Bloody Mary mix

Preparation: Shake Bloody Mary mix and vodka with ice and strain into Nic and Nora glass rimmed with Tajin. Garnish top of glass with shucked oyster on half shell.

M&M Shooter

Ingredients:

• 1 oz pickled shallot-infused Mezcal
• freshly shucked mussel
• pickled shallot
• Calabrian chili oil
• micro greens

Preparation: Pour Mezcal into Tajin rimmed shot glass. Add mussel, pickled shallot and micro greens. Garnish with three drops of Calabrian chili oil.

 

Queen for a Day

Ingredients:

• 4 oz Veuve Clicquot Flute
• Skewered King Crab in shell

Preparation: Pour Veuve into flute and top glass with skewered king crab meat in shell.