Inside the Hyatt Regency Hotel on Chicago’s Magnificent Mile, Stetsons Modern Steak + Sushi (formerly Stetson’s Chophouse & Bar) offers what its menu calls an “updated urban steakhouse experience.” There are limitless varieties of sushi, sustainable seafood, and organic produce. But the real reason to visit this Windy City staple is still the beef. Purchased from farms within a 250-mile radius of the city, Stetsons’s steaks are so good that the words “well done” are all but verboten.
To accentuate the meaty main menu, Stetsons Lounge offers an abridged version of the restaurant menu and myriad cocktails crafted with local spirits and house-made ingredients. Since fall is in full swing, Stetsons Sommelier Amy Witz suggests patrons fight off the cool lake breezes by ordering a Stetson Street Manhattan.
“Using molasses instead of sweet vermouth gives the cocktail a smooth finish and the cherry bark vanilla bitters complement the flavor profile in Evan Williams 10 year,” says Witz, adding that a Stetson Street is the perfect accompaniment to a prime rib.
Stetson Street Manhattan
• 1 1/2 oz Evan Williams 10 year/Stetsons Barrel
• 1/4 oz Luxardo maraschino cherry liqueur
• 1/2 oz molasses
• Dash of cherry bark vanilla bitters
• 4 brandied cherries from Door County, Wisconsin
Measure and pour the bourbon, cherry liqueur, molasses, and bitters into a pint glass. Add cracked ice to the glass, and stir all ingredients. Use a strainer to transfer the now-chilled liquid into a martini or standard cocktail glass, depending on personal preference. Add the brandied cherries and enjoy.