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RASPBERRY MARGARITA MIX

Contains: Raspberries, Orange Peels, Orange Bitters, Sugar, Agave Nectar, Lime Juice. Contains a very, very small amount of alcohol due to the inclusion of bitters. Keep refrigerated and use within a week.

Home Bartender instructions

Shake up the mix, as ingredients may have separated. Using a measuring cup, add 1/4 cup (2oz) of mix per 1/4 cup (2oz) of tequila, or generally, equal parts tequila and mix (scale it up proportional to how much you want to party). If you have a protein powder shaker bottle, or a mason jar with a screw-on lid, or something like that, add both ingredients, and some ice, screw on that lid, and shake it hard for a few seconds (more if your ice is big cubes, less if its small chips, but no more than 10 seconds). Using the lid, or a big spoon or spatula, strain out the ice while pouring the liquid into a short glass with fresh ice.

If you don’t have something with a screw-on lid that could be used as a shaker, grab two large cups or glasses (think pint glasses), add mix, tequila, and ice to one, and pour back and forth between them 10-15 times (more if your ice is big cubes, less if its small chips). This will chill and slightly dilute the drink. Then strain out the ice while pouring the liquid into a short glass with fresh ice. Always err on the side of under-dilution, so you don’t end up with a watery drink (it’ll dilute more as it sits on the ice).

Very Cool Pro Mixologist / TL;DR

Measure out 2oz of mix per 2oz of tequila, add to shaker tin, add ice, shake until chilled, and strain over fresh ice in a short glass.

Bonus Tip

Add a pinch of salt before shaking, or Tajín if you have it. To make a spicy margarita, add one thin slice of jalapeño before shaking (a little goes a long way).

MAI TAI MIX

Contains: Orgeat Syrup (Almond milk !!!NUT ALLERGY ALERT!!!, sugar, sea salt, xanthan gum, sunflower lecithin), Orange Peels, Orange Bitters, Sugar, Lime Juice. Contains a very, very small amount of alcohol due to the inclusion of bitters. Keep refrigerated and use within a week.

Home Bartender instructions

Shake up the mix, as ingredients may have separated. Using a measuring cup, add a 1/4 cup (2oz) of mix per 1/4 cup (2oz) of rum, or generally, equal parts rum and mix (scale it up proportional to how much you want to party). If you have a protein powder shaker bottle, or a mason jar with a screw-on lid, or something like that, add both ingredients, and some ice, screw on that lid, and shake it hard for a few seconds (more if your ice is big cubes, less if its small chips, but no more than 10 seconds). Using the lid, or a big spoon or spatula, strain out the ice while pouring the liquid into a short glass with fresh ice.

If you don’t have something with a screw-on lid that could be used as a shaker, grab two large cups or glasses (think pint glasses), add mix, rum, and ice to one, and pour back and forth between them 10-15 times (more if your ice is big cubes, less if its small chips). This will chill and slightly dilute the drink. Then strain out the ice while pouring the liquid into a short glass with fresh ice. Always err on the side of under-dilution, so you don’t end up with a watery drink (it’ll dilute more as it sits on the ice).

Very Cool Pro Mixologist / TL;DR

Measure out 2oz of mix per 2oz of rum, add to shaker tin, add ice, shake until chilled, and strain over fresh ice in a short glass.

Bonus Tip

If you have other rums, try splitting the 2oz of spirit for added complexity. Generally splitting something more neutral with something more assertive is the way to go. Try doing an ounce each of white rum, and a Jamaican “gold” rum. Or 1.5oz of white rum and a half ounce of Rhum Agricole from Martinique *chef’s kiss*. If you have mint, a big ol’ sprig is a classic garnish!

MULE MIX

Contains: Fresh Ginger Juice, Sugar, Lime Juice. Keep refrigerated and use within a week.

Home Bartender instructions

Shake up the mix, as ingredients may have separated. Using a measuring cup, add a 1/4 cup (2oz) of mix per 1/4 cup (2oz) of vodka, (or generally, equal parts vodka and mix) to a protein powder shaker bottle, or a mason jar with a screw-on lid (or something like that). Add both ingredients, and some ice, screw on that lid, and shake it hard for a few seconds (more if your ice is big cubes, less if its small chips, but no more than about 6 seconds). Using the lid, or a big spoon or spatula, strain out the ice while pouring the liquid into a tall glass with fresh ice. Top off with Topo Chico (about 3-4oz). Stir with a long spoon or wooden spoon handle to integrate.

If you don’t have something with a screw-on lid that could be used as a shaker, you can mix this drink right in the glass. Get your tall glass, fill with ice, add a 1/4 cup (2oz) of mix and 1/4 cup (2oz) of vodka, top with soda, and stir a couple rotations with a long spoon or wooden spoon handle to integrate and chill.

Very Cool Pro Mixologist / TL;DR

Measure out 2oz of mix per 2oz of vodka, add to shaker tin, add ice, shake until chilled, and strain over fresh ice in a tall glass. Top with Topo Chico.

Bonus Tip

Pretty much any spirit works with this Mule Mix. American, Scotch, or Irish whiskies are great, as are gin, rum, tequila, mezcal, or my favorite, pisco. If you have Mule Mix left over but used all your Topo Chico, try this with a flavored seltzer instead (mango works especially well).

OLD FASHIONED PACK (BITTERED DEM)

Contains: Demerara Sugar, Water, Angostura Bitters, Orange Bitters. Contains a small amount of alcohol due to inclusion of bitters. Keep refrigerated and use within a month.

Home Bartender instructions

Shake up the mix, as ingredients may have separated. Scoop or pour one teaspoon of Bittered Dem syrup into a short glass, leaving the spoon with any residual syrup in the glass. Using a measuring cup, add a 1/4 cup (2oz) of bourbon to the glass. Add a few cubes of ice, and with the teaspoon, stir the mixture (try and hold the spoon loosely, so the back of it stays against the side of the glass, and pretend like you’re drawing a circle in the bottom of the glass with it) to integrate the ingredients and chill the drink. Top off the cocktail with more fresh ice. Using a vegetable peeler or a knife, carefully cut a wide swath of peel from an orange, not too deep though (so you don’t get too much bitter pith, or dig into the flesh). Pinch the peel on the wide side over the drink to release its oils, then insert the peel into the glass.

Very Cool Pro Mixologist / TL;DR

Add 2oz of bourbon and a fat 1/8oz of Bittered Dem to a glass. Add ice and stir until integrated, chilled, and slightly diluted. Cut a swath of orange, express oils, and insert.

Bonus Tip

Anything can be Old Fashioned-ed! Especially aged rum and brandy.

SPRITZ PACK

Home Bartender instructions

Fill your choice of a tall glass or larger-bowl wine glass with ice. With a measuring cup, add 1/4 cup (2oz) of Lillet Rosé, a little less than 1/2 cup (3-4oz) sparkling wine, and 1/8 cup (1oz) Topo Chico. Using a teaspoon or the handle of a long wooden spoon, gently stir the ingredients to integrate. Using a vegetable peeler or a knife, carefully cut a wide swath of peel from an orange, not too deep though (so you don’t get too much bitter pith, or dig into the flesh). Pinch the peel on the wide side over the drink to release its oils, then insert the peel into the glass.

Very Cool Pro Mixologist / TL;DR

Fill a tall glass or burgundy bowl with ice. Add 2oz of Lillet Rosé, 3oz sparkling wine, and 1oz soda water. Stir to integrate. Cut a swath of orange, express oils, and insert.

Bonus Tip

Chilling the glass for 10 minutes in your freezer first, and keeping the ingredients chilled as well, will help keep the ice from melting and your drink from getting watery too quick.

CAIPIRINHA PACK

Contains: Dehydrated Cane Juice, Water. Also, Limes.

Home Bartender instructions

Cut a lime into eight pieces (cut in half, cut each half in half, cut each quarter in half). Depending on the size of lime, add 4-8 pieces to a short glass (try to get one on the larger side with a thick bottom for stability). If you have a muddler, bust it out. If you don’t, grab a fat-handled blunt implement - some wooden or plastic kitchen tool, like whisk or spatula. Make sure the glass is on a stable surface before muddling. A dampened towel on your countertop is a good platform to prevent slippage. Using the handle end of your implement of choice, gently and carefully press down on the lime wedges in the glass, to release their oils and juices. No, you don’t have to go as hard as they do in the old Mojito ads. Add a teaspoon of cane syrup, leaving the spoon with any residual syrup in the glass. Add 1/4 cup (2oz) of cachaça. Pack the glass with ice, then stir with the teaspoon to integrate, chill, and dilute the mixture.

Bonus Tip

You can always add more lime (just squeeze one of the wedges on top, then stir it in) or cane syrup to balance out the drink if its too sweet or too tart. Adding some soft flesh fruit in place of some of the syrup is also delicious - try peaches or strawberries.