We’re Elated

For the foodies who can’t make it to Miami for the annual South Beach Food & Wine Festival next weekend (I’m officially jelly), the mixologists at Elate at the eco-friendly Hotel Felix, are serving up light and crisp cocktails that will put a spring in your step.

The innovation behind the bar is stemming from a South American super fruit – acai – a berry that’s taking over Chicago. It’s been on bar shelves for more than two years, but VeeV is quickly becoming a go-to sprit that mixologists are gravitating towards. It’s a quick solution when you’re looking to create a palate-pleasing cocktail. A splash or dash of VeeV creates effervescent and airy sippers that elicit beaches and babes, rather than snow and cozy fires. It’s a liquor that all Chicagoans need to experience.

Like, now.

The cold months are dragging on.

The Fresh Felix is a blend of VeeV, an acai spirit that boasts anti-aging qualities (see? Liquor can good for you), St. Germain Elderflower liqueur, orange juice, fresh lemon, and flamed orange peel.  For those looking for something a bit sweeter, turn to the Sugar Plum. The breezy cocktail features Pearl vodka, a splash of acai juice, and a healthy dose of Champagne.  Served in a sugar rimmed martini glass, it’s a great precursor to a night out. The Acai Collins meshes Bombay Sapphire gin (my personal fave) with VeeV, and the cocktail melody continues by adding fresh sour and a dash of club soda.

I’ve always been a fan of brown spirits so I’m thrilled see Elate offer several approachable selections for women who have been traditionally turned off by bourbon or whiskey. Ladies, it’s not just for the fellas.

The Maple Sour consists of Templeton Rye, a small batch rye whiskey that’s distilled in Templeton, a small town in Iowa that played a huge role during Prohibition, a drizzle of maple syrup, lemon juice, and egg white. Don’t be afraid of the egg white (hello, pisco sours?!). It produces a frothy texture that complements the sweet syrup and whiskey.

An interesting option is the Sage Noir which starts with Cointreau Noir (think really dark blood orange and cognac) and is then added to muddled pineapple, with a hint of sage and a dash of citrus flavoring.

Cheers to fighting the winter blahs.