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The Coldest Drinks in the Country - URBANDADDY

Conquering Summer with Giant Swizzles, Snow Cones and Frozen Negronis... Full article

Hidden Chicago gems to entertain out of town guests - WGNTV

Chicago food and entertainment writer Audarshia Townsend discusses hidden gems in Chicago to impress out-of-town guests. Full article 

Arbella Notte - FOODITOR

Julia Thiel looks at the cocktails-around-the-world approach of Arbella, from the Tanta parent company: “The focus is on classic cocktails, and the menu provides brief histories of ones that patrons might be unfamiliar with... Full article 

Drink This: A pretty-in-pink mezcal cocktail at Arbella - CHICAGO TRIBUNE

Grenadine is not a dirty word, though it can be, when we're talking about the cheap red syrup from the grocery store. That grenadine is made of corn syrup, red dye and shame.  Full article 

Aboard the good ship Arbella, cocktails flow like water - CHICAGO READER

The cocktails at Arbella, the new River North spot from the team behind Tanta, are all over the map—literally. The tagline for the bar is "drink the world," and the menu is divided into five global regions. Full article 

Nice ice, baby: A guide to Chicago's best artisan cocktail ice - REDEYE CHICAGO

Just about every element of the craft cocktail scene has been fussed with and fancified. Candied ginger, purple pansies and fresh-picked herbs replace syrupy sweet maraschino cherries.  Full article 

Forever Young: 12 ways to be a kid again in Chicago - REDEYE CHICAGO

There are plenty of reasons to miss your childhood. Maybe you peaked in seventh grade or you just loved ordering off the kids’ menu. Or perhaps this whole adulting thing is becoming a total drag. Good news: Nostalgia mania has touched down in Chicago. Full article 

9 Hottest New Bars in Chicago - ZAGAT

Must-order: The Chicago Fire Extinguisher is a locally inspired pick, named for the city’s most infamous disaster and made with BenRiach Heart of Speyside single-malt scotch whiskey, Luxardo amaro abano, smoked angostura bitters and an infusion of hickory smoke. Full article