Chef's Special Cocktail Bar in Chicago’s Bucktown has a dive bar spirit, outdoor seating and American-Chinese cuisine like king crab fried rice or spicy clams over rice noodles. General manager Chase Bracamontes pours local beers, natural wines and crushable cocktails. This drink amps up bourbon and fernet with vanilla, lemon and a colorful dose of hibiscus, resulting in a toasty, herbal and tart cocktail.
This recipe originally appeared as part of “9 Bourbon (and Other Whiskey) Cocktails to Drink in Bars Now.”
Add all ingredients into a shaker with ice and shake.
Strain into a rocks glass over fresh ice.
Garnish with a skewered maraschino cherry.
*Hibiscus honey syrup: Combine 300 g honey, 25 g hibiscus flowers and 200 g hot water and let cool for 5 minutes. Strain out flowers and let fully cool. Bottle and keep refrigerated up to 6 weeks. Makes 1 cup.