Saturday, February 24, 2024

Strive Out The World’s Dirtiest Martini and Luxe Seafood Shooters from Venteux

Chicago’s glamorous brasserie, cafe and oyster bar, Venteux, positioned in Pendry Resort has kicked their drink recreation up a notch! Included of their latest menu refresh is what they’re calling the worlds filthiest Martini full with 12 plump olives, in addition to imaginative seafood shooters with picks from their uncooked bar.

Soiled Dozen


  • 3 3/4 oz Belvedere Rye
  • 1 oz soiled vermouth
  • 3/4 oz olive brine
  • 3 inexperienced olives
  • 3 blue cheese olives
  • 3 Nicoise olives
  • 3 Castelvetrano olives

Preparation: Pour vodka, olive brine and vermouth right into a shaker, add ice and shake laborious. Hold shaking till shaker tin could be very chilly. Break up combination between chilled coupe glass and sidecar glass. Garnish coup with skewered olives, and place sidecar in ramekin of ice to maintain chilly.



Basic Shooter


  • 1 oz horseradish-infused vodka
  • 2 oz Bloody Mary combine

Preparation: Shake Bloody Mary combine and vodka with ice and pressure into Nic and Nora glass rimmed with Tajin. Garnish high of glass with shucked oyster on half shell.

M&M Shooter


  • 1 oz pickled shallot-infused Mezcal
  • freshly shucked mussel
  • pickled shallot
  • Calabrian chili oil
  • micro greens

Preparation: Pour Mezcal into Tajin rimmed shot glass. Add mussel, pickled shallot and micro greens. Garnish with three drops of Calabrian chili oil.


Queen for a Day


  • 4 oz Veuve Clicquot Flute
  • Skewered King Crab in shell

Preparation: Pour Veuve into flute and high glass with skewered king crab meat in shell.

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