Cabra-Cada-Bra

To toast this magic rabbit we’ll tip our hats to the trendy new Peruvian inspired rooftop restaurant Cabra, Chicago’s new “cevicheria” where imbibers can soak in the views at the sensational bar. Lee Zaremba, the well-known Chicago mixologist and Head Bartender from Billy Sunday, helms the new bar and has come up with a summer stunner that’s just right for this pairing.

Cabra-Cada-Bra by Lee Zaremba

He does a little trick here with bourbon, which is always a great place to start, and creates a drink so delicious it will instantly disappear. The secret lies in the lip smacking fresh strawberry cordial which shines as the magician’s assistant and will misdirect you completely. To that he adds the alluring Cocchi Rosa aperitif and … abra-cadabra … the rest is simply magic. Cheers!

Strawberry delight

Cabra-Cada-Bra by Lee Zaremba

1 oz bourbon

1 oz Cocchi Rosa

¾ oz strawberry cordial

¾ oz egg white

½ oz fresh lime

Shake without ice then with to chill and strain into a favorite glass. Garnish with a few drops of aromatic bitters, or a wily rabbit in a hat.

Strawberry cordial:

1 cup fresh strawberry, tops removed, sliced. 1 cup water, 1 cup sugar, 1 lime zest. Combine ingredients and simmer over low heat until sugar has dissolved. Add lime zest and let cool. Strain through mesh and refrigerate for up to seven days.

This pair is magical