Eat, Drink, Celebrate Local at the Green City Market Chef BBQ
Jul. 18, 2016
At Breakthru, we don’t just embrace local, we celebrate it.
As a sponsor of the Green City Market Chef BBQ, we have an exciting opportunity
to support our city. Featuring more than 100 of Chicago’s top , the Chef
BBQ fare focuses on local produce and meat sourced from Green City Market farmers.
Join us at the Breakthru Beverage tent where we’ll be serving up innovative local
craft-inspired cocktails and craft beers from our partners.
“If you visit the farmers market, you can source the
freshest, most local ingredients for your cocktails like berries, fruits,
vegetables and herbs.” - Eric Hay, Breakthru IL Beverage Development Manager
Check out these quick tips from Eric Hay on how to incorporate local ingredients into your cocktails.
Muddle
Muddle fruits like berries or sliced melon to get a fresh pop of flavor in your cocktail.
Juice
Send vegetables like cucumber or celery through a juice extractor or food
processor and use the liquid to make a simple syrup or a cordial. Substitute
the extracted juice for the water in the syrup.
Directions for a quick simple syrup: Equal parts sugar and
water.
- Tip: Before juicing cucumbers, make sure to remove the green
skin. It contains bitter agents and chlorophyll that will affect the cocktail’s
flavor.
- Tip: Try adding a pinch of sea salt to your juices or syrups
for extra flavor.
- Tip: If you’re using naturally sweet items like watermelon
or honeydew, use ¾ the amount of sugar.
Slap
Herbs like basil and mint don’t require much muddling. Giving their leaves
a quick slap will break up the delicate veins to release their natural oils and
aroma. Drop those into a cocktail shaker with the rest of your ingredients, and
just by shaking it up, the flavor will infuse the cocktail.
- Tip: Eighty percent of taste is smell. Once your cocktail is
made, take a rosemary stem, give it a quick slap and throw it in your drink.
Just the mere action of smelling it and then drinking will allow you to taste
the flavor.
A devotion to
craft is at the heart of what we do. We are proud to feature these craft beers
and craft spirits in this year’s Green City Market Chef BBQ.
In the spirit of celebrating local,
Death’s Door fits well within the theme. Distilled in Wisconsin, Death’s Door
Gin showcases a botanic mix of locally-sourced juniper berries, coriander and
fennel. With spicy, citrusy notes followed by a soft, cooling finish, Death’s
Door describes this craft spirit as the “’utility’ gin of our time.”
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Sunshine Daydream
Death's Door Gin
Grapefruit orange cordial
Lemon balm
Bitters
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Crafted from the original
1820 Lucas Bols recipe, Bols Genever offers a smooth, subtle, malty flavor. The
flavor results from using more than 50% malt wine that is triple-distilled in
copper pot stills. Following distillation, the malt wine is infused with
botanicals and brought to 42% alcohol, a percentage that Bols Genevrer’s master
distiller says offers the “perfect combination of aroma and mouth-feel.”
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Summer Lovin’
Bols Genever
Salted watermelon cordial
Fresh lemon
Basil
Unsweetened green tea
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Suerte Tequila uniquely maintains its authenticity,
while simultaneously appealing to the modern tequila drinker. Using traditional
methods including slow cooking at a low temperature, and the use of a Tahona,
Suerte provides a “true artisanal Tequila experience.” Suerte Blanco consists
of 100% Tahona-crushed Blue Weber Agave and boasts herbal, citrus and sweet
notes with a smooth finish. Rested in stainless steel tanks for at least two
months prior to bottling, Suerte is made to sip straight, to enjoy on the rocks
or to mix into a cocktail.
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Lucky Break
Suerte Blanco Tequila
Verdita (pineapple, lime, mint, cilantro)
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Described as a “moonshiner by trade,
but a craftsman by heart,” Clyde May was never much of a follower. Famous for
his “Alabama Style” Whiskey, he aged small moonshine batches in charred oak
barrels, adding oven-dried apples to offer a unique, smoother finish than other
whiskeys. Today Clyde May’s continues to keep with the tradition of the
“Alabama style,” bourbons.
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Cherry Bomb
Clyde May's Whiskey
Door County Montmorency tart cherry syrup
Fresh lemon
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Coined “The Good Stuff,” Templeton Rye
started in the small town of Templeton, IA. When
federal agents raided Templeton during prohibition, locals stood together to
protect their trade. And thanks to them, we’re still able to enjoy Templeton
Rye nearly 100 years later. Templeton has a spicy, grassy aroma and subtle
tasting notes of caramel, butterscotch, toffee and allspice. It’s well balanced
with a clean and smooth finish.
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Blueberry Hill
Templeton Rye
Blueberry/lemon cordial
Green tea |
The full name of this craft spirit is
Campo de Encanto Pisco; campo de encanto translates into
“field of enchantment” in Spanish. Encanto Pisco is a tropical, fresh and rich
pure grape spirit. Encanto Pisco Grand & Noble offers tasting notes of
plums, peaches, almonds and chocolate, with hints of peppermint and honeysuckle.
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Huacachina Punch
Encanto Pisco Grand & Noble
Strawberry/lime/rosemary cordial
Soda |
Ballast Point began with a group of homebrewers venturing to
make a better beer than what they’d experienced. At Ballast Point, they
consider brewing beer to be more art than science, and they work by that mantra
as they attempt to reinterpret beer. Some of their creations include a
hopped-up porter and an IPA with habanero peppers. .
BuckleDown Brewing considers the two most important
qualities for greatness to be creativity and determination. That’s exactly what
its two founders exemplified when they started BuckleDown Brewing in Lyons, IL.
Brewing small-batch craft beer, BuckleDown’s founders make flavorful beers that
they enjoy drinking. .
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