Spirit Magazine - August 2014 - (Page 36)

Eat Drink Sleep DR I N K I N C H IC AG O The Hamptons "I wanted to create a summer keg cocktail-one that we mix ahead of time and serve using a tap-using the flavors of an Arnold Palmer. It looks super boozy, but it's actually light and refreshing. The Punt e Mes, an Italian sweet vermouth, allows for a nice complexity, and the mezcal rinse adds a hint of smoke. At home you can make a pitcher of this: Just multiply all the ingredients by 10, throw it over ice, and serve it at a summer party like you would iced tea." WHO Chris Neustadt, bartender WHERE Jimmy, at The James Chicago WEB jimmychicago.com 1 cup water 1 cup sugar peels & juice of 1½ lemons 1. Make the lemon cordial: Bring water and sugar to a boil. Stir, then remove from heat. Add lemon peels. When cool, add juice. Refrigerate overnight, then discard lemon peels. 1 ounce lemon cordial 1½ ounces Deep Eddy Sweet Tea Vodka ½ ounce Punt e Mes ¼ ounce El Buho mezcal 2. Combine lemon cordial, vodka, and Punt e Mes in a mixing glass. Add ice, and shake. Rinse a rocks glass with mezcal. Add an ice sphere, and pour cocktail over it. Garnish with a lemon peel. Enter to Win! 36 SPIRIT AUGUST 2014 STYLING BY ROBIN FINLAY Visit spirit mag.com/ deepeddy for a chance to win a Deep Eddy-branded Yeti cooler. PHOTOGRAPHY BY ADAM VOORHES http://www.jimmychicago.com http://www.spiritmag.com/deepeddy http://www.spiritmag.com/deepeddy http://www.spiritmag.com/deepeddy

Table of Contents for the Digital Edition of Spirit Magazine - August 2014

Spirit Magazine - August 2014
Contents
Gary’s Greeting
Gary’s Greeting en Español
Star of the Month
Freedom Story
From the Editor
Your Words
Your Pictures
Eat Drink Sleep
Wise Guide
Numbers
Business
Into the Rough
Chaos Theory
Your Adventure In Northwest Flordia Beaches
Calendar
Fun!
Spotlight
Community Outreach
Products & Services
Flight Service
Terminal Maps
Information
Rapid Rewards and A+ Rewards Partners
Route Map
The “If” List

Spirit Magazine - August 2014