A guide for the best summer sippin’

By Elisa Shoenberger, Staff Writer

Summer time is a great for trying new and invigorating cocktails made with  fresh ingredients and various liquors.

Eden, 1748 W. Lake St., a restaurant featuring American cuisine, is developing a selection of cocktails for the summer. Led by chef Devon Quinn, Eden has its own greenhouse, providing  herbs and vegetables. What they do not grow themselves, they get from local farms.

Eden mixologist Alex Rydzewski said they’ll be debuting a new liquor, Banhez Ensemble mezcal, made by a cooperative that prioritizes sustainable growing. A summer drink to be featured is Groovy Situation, made with  Banhez mezcal, Strega liqueur, pineapple, lime and tamarind demerara sugar. They’ll also have their popular Frose, containing rose wine, vodka and peach syrup.

Rydzewski said they will take advantage of the summer’s bounty from their own greenhouse. He plans to use lovage, a Mediterranean herb that he describes as “tasting like celery,” along with different types of mints including pineapple mint and chocolate mint.

Rydzewski explained the perfect summer cocktail should be “refreshing… something that isn’t going to be too strong, sour, or sweet. It’ll be balanced; something you’ll enjoy in the summer heat and the humidity we have in Chicago.”

Rydzewski notes Eden is working on non-alcoholic drinks. He said  non-alcoholic drinks “don’t need to take a backseat to the main cocktails. We are trying to make them as complex and unique as a regular drink without putting in the alcohol.”

Rydzewski said people should look for unique ingredients and fresh fruits and berries in their summer drinks. He recommends avoiding “a bunch of liqueurs and syrups that will crowd a cocktail.”

Eden has a patio, offering an outdoor space that pairs well with any drink.

For more information visit edeninchicago.com