High Chicago

Will Elliott, Maison Premiere | Brooklyn, NY

“This is an expression of sun-kissed beta-carotene plants and vegetables and colors,” says bar director Will Elliott of Maison Premiere’s High Chicago, a vegetal and stone fruit-driven blend of the Dutch liqueur kümmel, the Greek spirit mastiha, Austrian apricot eau de vie and French dessert wine.

Elliott describes it as a “clean, light and lifting stirred drink,” not to mention an international tour of some more obscure traditional spirits.

Ingredients

Serving: 1

  • 1/4 tsp kümmel
  • 1 tsp Suze
  • 1/2 ounce curaçao
  • 1/2 ounce Pineau de Charentes
  • 3/4 ounce mastiha
  • 1 ounce apricot eau de vie, preferably Blume de Merrilen

Garnish: cleaned, curled carrot peel, discarded orange and atomized carrot eau de vie

Directions
  1. Build in mixing glass over one KD ice cube and stir.
  2. Strain into Nick & Nora glass and garnish with cleaned, curled carrot peel, discarded orange and atomized carrot eau de vie.
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