Chicago’s cocktail scene has become a vibrant tapestry, intertwining the city’s neighborhoods with creative, history-infused drinks. "Chicago Cocktails," a new book by Nicole Schnitzler, offers an insightful exploration of this culture, featuring 100 recipes organized by neighborhood. With contributions from numerous bartenders and industry insiders, the book captures the essence of the city’s evolving beverage landscape.

Schnitzler aims to celebrate Chicago’s unique cocktail creativity and hospitality. Her research highlights the transformation from a city known mainly for beer and shots to one where cocktails are crafted with intention and artistry. “My hope is that it is really an ode to Chicago and the ways in which the industry is showing up for its city,” she says.

The book also delves into the history of Chicago’s cocktail culture, tracing its roots back to the late 1800s. Notable drinks from that era include the Old Fashioned, documented in the 1888 “Bartenders Manual” by Theodore Proulx, and others like the "Cohasset Punch" and "South Side" cocktail, reportedly favored by Al Capone.

Modern Chicago bars reflect this renaissance, where places like The Violet Hour and The Whistler have cultivated an environment for thoughtful drinking experiences. As Schnitzler notes, today’s bars provide an opportunity for patrons to linger, enhancing both community and creativity.

Among the featured cocktails is the "Parallelogram," a unique twist on the Aperol margarita, created by Ryan Rezvani at The Long Room. Inspired by his background as a teacher, Rezvani enriched the drink with homemade bitters and a Mexican spice rub. "It got them thinking about language arts… it also helped them develop vocabulary," he explains, demonstrating how bartending and teaching share a fundamental connection.

Another standout is the "Amaro Daiquiri" from Billy Sunday, where Corban Kell substitutes rum with amaro, crafting a cocktail that balances herbaceousness, bitterness, and sweetness—a testament to innovation in drink making. Kell expresses pride in the bar’s reputation as an incubator for new ideas, which has led to some staff opening their own successful establishments.

“Chicago Cocktails” doesn’t just share recipes; it tells the stories behind the creations. Through interviews and historical anecdotes, it paints a picture of the influential figures who have shaped the city’s bar scene, allowing readers to craft not just drinks, but also connections to Chicago’s rich beverage heritage.

For cocktail enthusiasts looking to immerse themselves in Chicago’s unique flavors, this book serves as a guide to not only the recipes but also the communal spirit that defines the city’s drinking culture.