VANILLY IN SICILY
Although vanilla pods are not native to Italy, the vanilla flavour perfectly complements the tanginess of limoncello, a classic Italian digestif. The Inga family's history of quality distillation originates in Noto, Sicily, and the island home of the Inga family lends its name to the title of this refreshing cocktail.
Created by: Scott Walker
Glass: 5 oz Martini
Method: shake & strain
Recipe:
25ml Lorenzo Inga Limoncello
25ml vanilla vodka
5ml gomme
Dash egg white
Put all the ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Double strain into a chilled Martini glass. Garnish with grated lemon zest. The vanilla and bitter lemon notes in this drink combine to create a zesty lemon sherbet flavour.

FRUITY ITALIANO
Created by: Paul Keighley
Glass: 12 oz collins
Method: shake & strain
Recipe:
25ml Lorenzo Inga Grappa
25ml Lorenzo Inga Amaretto
25ml passionfruit puree
25ml fresh lemon juice
50ml apple juice
Put all the ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Strain into an ice-filled Collins glass. Garnish with a green apple fan. The strength of grappa's flavour is complemented and lengthened by the fruitiness and acidity of the apple and passionfruit.

NONNO TANO
Created by: Paul Keighley
Glass: 10 oz rocks
Method: shake & strain
Recipe:
50ml Lorenzo Inga Nonno Tano
25ml fresh lemon juice
5ml gomme
Dash egg white
Dash angostura bitters
Put all the ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Strain into an ice-filled rocks glass. Garnish with a grapefruit flambé. A short and intensely flavoured drink, the lemon and sugar adds complexity to the Nonno tano base.

NEOPOLITAN
This recipe is a contemporary twist on a classic cocktail, the cosmopolitan. Using Lorenzo Inga Limoncello adds a fresh zing to an already refreshing and attractive drink.
Created by: Scott walker
Glass: 5 oz martini
Method: shake & strain
Recipe:
25ml Lorenzo Inga Limoncello
25ml vodka
12.5ml fresh lemon juice
25ml cranberry juice
Dash gomme
Put all the ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Double strain into a chilled Martini glass. Garnish with an orange flambé. Sweet lemon notes in this recipe are balanced by the dryness of the cranberry juice.

SICILIAN SPICE
Created by: Paul Keighley
Glass: 12 oz collins
Method: shake & strain
Recipe:
50ml Lorenzo Inga Amaretto
6 fresh raspberries
25ml fresh lemon juice
Top with ginger beer
Put the first three ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Strain into an ice-filled Collins glass. Top with ginger beer and garnish with a fresh raspberry and a lemon slice. Surprisingly easy to drink, the fresh and zesty flavours of this concoction will please any palate.

PEACHY PERFECTION
Created by: Scott Walker
Glass: 12 oz collins
Method: shake & strain
Recipe:
25ml Lorenzo Inga Nonno Tano
25ml gin
50ml peach juice
50ml apple juice
Put all the ingredients into a mixing glass filled with ice. Cap with a Boston shaker and shake vigorously for a few seconds. Strain into an ice-filled Collins glass. Garnish with a peach slice. A long and refreshing drink, peach juice perfectly complements the already fruity aspects of the Nonno Tano.



Benjamin Schiller

Benjamin Schiller has been immersed in the restaurant industry since the ageof 12, and although he's climbed the normal steps up the hospitality ladder--going from busboy to server to bartender--the talents and knowledge he's amassed along the way have not only made him a multiple award-winning mixologist, but they've enabled him to become the progressive head bartender for the BOKA group at the age of 29. Recently, he was named Bartender of the year by Eater.com, and finished 1st in a mixology competition hosted by Bon Appétit.

In between his arrival in Chicago in 2001 and now, Schiller was part of the opening team at The Peninsula Hotel Chicago where he learned wine, beverage and service standards under the tutelage of its five-star personnel. He moved on to manage a nightclub on Rush Street and then to become the sommelier at a few Chicago wine bars. Amassing more and more experience, Schiller became a panelist for the Beverage Testing Institute and the head mixologist at In Fine Spirits.

While cultivating such an impressive resume, Schiller continues to hone in on his signature style: progressive and seasonal twists on classic favorites with house-made ingredients. His mission to have a more personal relationship with the origins of the products behind his bar has garnished attention from several publications, including Time Out Chicago, ABC News, The New York Times, Eater.com, Grubstreet, The Chicagoist, Chicago Tribune and Chicago Reader.

Schiller is in charge of the spirits programs at BOKA, Perennial, Landmark, The Girl and the Goat, and GT Fish and Oyster.

Prosecco

Elegant Solution
2 oz Hayman's Old Tom
1 oz Prosecco Grappa
.5 oz Grapefruit
.5 oz Lemon Juice
.5 oz Simple Syrup
Peychaud's Bitters
Glass: Coupe
Combine the 1st five ingredients in a shaker, add ice, shake and strain into the coupe. Garnish with a dash of Peychaud's bitters on top.

June Afternoon
2 oz Prosecco Grappa
.75 oz Raspberry Syrup
.75 oz Grapefruit
.25 oz Lime
.25 oz Simple Syrup
Orange Blossom Water
Mint
Glass: Double Old Fashioned
Combine the 1st five ingredients in a shaker, add ice, shake and strain over ice. Garnish with mint and 2-3 drops of orange blossom water.

Barolo

Grand Avenue Sling
2 oz Ketal One Vodka
.5 oz Barolo
.5 oz Lime
.25 oz Simple
Soda
1 dash Absinthe
Sage
Glass: Collins
Place 2-3 leafs of gently bruised sage into the bottom of the glass, add ice, add all additional ingredients. Box from Collins glass to mixing tin, and then back again.

Kept Man
2 oz Barolo
.25 oz Apricot Eau de Vie
.25 oz Simple Syrup
10 drops Angostura
Orange Swathe
Glass: Double Old Fashioned
Combine 1st 4 ingredients in a mixing glass, add ice, stir 20- 40 times, and strain over ice. Aromatic garnish with a zested orange swathe.

Moscato

Windmills
1.75 Bols Genever
.75 oz Moscato
.5 oz Lime
.5 oz Simple Syrup
1 dash Celery Bitters
1 egg White
2 cucumbers
Mint
Glass: Coupe
Combine the 1st seven ingredients in a shaker, dry shake, add ice, shake and strain into the coupe. Garnish with mint and citrus zest (optional).

By the Bundle
2 oz Moscato
.75 oz Dimmi
.5 oz Lemon
.5 oz Simple
Basil
Creole Bitters
Glass: Double Old Fashioned
Gently bruise 3-4 basil leafs and place in the bottom of the glass. Combine the 1st 4 ingredients in a shaker, add ice, shake and strain over ice. Float Creole Bitters.

Dolcetto

4th degree
1 oz Nolet's Gin
1 oz Dolcetto
.75 Pimm's No. 1
.75 Lemon
.75 Simple
Grapefruit Swathe
Peychaud's Bitters
Glass: Coupe
Combine all ingredients in a shaker, add ice, shake and double strain into a coupe.

Season's Collection
1.5 oz Dolcetto
.25 oz St. Germain
.25 oz Simple
.25 oz Lemon
Prosecco
2 Drops of Rose Water
Glass: Sparkling Wine
Pour 2-3 ounces of Prosecco into the sparkling wine glass. Combine the 1st four ingredients in a shaker, add ice, shake and strain into the sparkling wine glass. Aromatic garnish with 2 drops of rose water.

Pinot Noir

Nero Sour
2 oz Westerhall Rum
.75 oz Pinot Noir
.5 oz Lemon
.75 oz Blackberry Syrup
Mint
Glass: Double Old Fashioned
Combine 1st 4 ingredients in a shaker, add ice, shake and strain over ice. Garnish with mint.

Past and Present
2 oz Pinot Noir
.5 oz Aperol
.75 oz Carpano Antica
.5 oz Averna Amaro
1 dash Angostura Bitters
Orange Swathe
Glass: Coupe
Combine 1st five ingredients into a mixing glass, add ice and stir 20-40 times. Strain into a coupe, aromatic garnish with a zested orange swathe.

Gavi di Gavi

Ceres
2 oz Weller 12 year
.5 oz Gavi
.5 oz Lime
Top With Ginger Ale
Lime Wheel
Glass: Collins
Fill Collins glass with ice, add 1st four ingredients. Garnish with a lime wheel.

Gentleman's Social
1 oz Altos Tequila
1 oz Gavi
1 oz Green Chartreuse
1 oz Lime
Glass: Coupe
Combine all ingredients in a shaker, add ice, shake and strain into the coupe. Aromatic garnish with citrus zest. (optional)

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