New Craft Cocktail Program at Chizakaya

The Talented Team at Bittercube Create Neoclassic Cocktails

Chizakaya has collaborated with the cocktail consulting team at Bittercube to introduce a new craft cocktail program at the Lakeview izakaya. The Fall-Winter menu takes the American craft cocktail movement and blends it with Japanese techniques and flavor profiles.

The well-versed talents from Bittercube include Milwaukee residents Ira Koplowitz (formerly of The Violet Hour) and Nicholas Kosevich, an award-winning cocktail crafter, along with assistance from Chicago’s own Paul McGee. Bittercube consults on cocktail offerings and also makes an assortment of liqueurs, bitters, tinctures, syrups, sours and tonics.

Chizakaya’s late night, small plate Japanese pub concept has become a dining and drinking destination for those who appreciate handcrafted libations, an extensive sake list and a mix of local craft brews and Japanese favorites. Chizakaya welcomes guests for dinner, creative cocktails and conversation from 5:30pm-12:30am Monday through Saturday.

Chizakaya Cocktail Menu, $9

Shibuya Station
Old Weller Bourbon, Okinawa Kobuto Cider Syrup, Bittercube Cherry Bark Vanilla Bitters
Tasting Notes: An Autumnal Old Fashioned Whiskey cocktail flavored with a syrup made from Mutsu Apple Cider from Seedling (Michigan) and a rich, unrefined sugar from Japan.

Tsuyu Doki
Sakura Kyoto Tea Infused Broker’s Gin, Lime, Egg White, Plum Juice
Tasting Notes: A refreshing cocktail with floral notes coming from the Japanese tea and slight sweetness from the plum juice. This cocktail has an added frothy texture from the egg white.

The Yasaka Shrine
Yamakazi 12 yr., Lemon, Ginger-Honey Syrup, Angostura Bitters
Tasting Notes: A light whiskey sour made with Japanese whiskey (milder than American whiskies) with a nice spiciness and richness from the ginger honey syrup.

Yokohama 21
Cocchi Americano, Amontillado Sherry, Dolin Dry Vermouth, Bittercube Orange Bitters
Tasting Notes: An aperitif style cocktail (made to whet one’s appetite) with a dry, nutty finish. Lower in alcohol as well.

Rehorst Milwaukee Gin, Lime, House-made Grapefruit Liqueur
Tasting Notes: A bright, gimlet style cocktail made with a gin from Milwaukee and a housemade grapefruit liqueur.

The Poor Cousin
Tariquet Armagnac, Lemon, Ginger Syrup, Sparkling Wine
Tasting Notes: Our sparkling cocktail is flavored with Armagnac (French Brandy) and has a subtle citrusy, spicy finish.

Hong Kong Connection (by Kazuo Uyeda)
Cognac VS, Lime, Yellow Chartreuse, Blue Curacao
Tasting Notes: An original cocktail from Kazuo Uyeda (the legendary bartender at Tender Bar in the Ginza district of Tokyo). This cocktail has a great color expressed from the Yellow Chartreuse (French herbal liqueur) and Blue Curacao (orange liqueur), something Mr. Uyeda strongly expresses in his colorful, well balanced cocktails.

A Loose Riff
Flor de Cana 4yr., Lemon, House-made Shochu Melon Liqueur, Maraschino
Tasting Notes: A citrusy cocktail with a hint of honeydew melon (housemade).

Bob Harris
Old Overholt Rye Whiskey, Cynar Italian Bitter, Carpano Antica Sweet Vermouth
Tasting Notes: Bill Murray’s character in Lost in Translation. A robust whiskey cocktail with strong flavors coming from the American Rye Whiskey and Cynar (Italian bittersweet liqueur flavored with artichokes).

3056 N. Lincoln Avenue
Chicago, IL 60657
coming soon,
twitter @chizakaya


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