Michigan Avenue - Niche Media - Michigan Avenue magazine is a luxury lifestyle magazine centered around Chicago’s finest people, events, fashion, health & beauty, fine dining & more!
Issue link: http://digital.greengale.com/i/94797
PHOTOGRAPHY BY HOANG LAM PHOTOGRAPHY (HOGAN); DEREK RICHMOND PHOTOGRAPHY (DRINK) GUIDE imbibe check-in time YOU'LL WANT TO SPEND THE NIGHT. BY ZARA HUSAINI The Bar at The Peninsula W ith a glowing fireplace and Art Nouveau décor, The Peninsula is home to one seriously sleek watering hole. Sip on cocktails like the Elderberry Smash, made with muddled blackberries, blueberries, and raspberries, topped with St-Germain. 108 E. Superior St., 312-337-2888; peninsula.com Bernard's Bar A fter a long day of shopping in the Gold Coast, cozy up with the gin and vermouth-based Tuxedo #2 cocktail. Indulge in Bernard's signature homemade potato chips amid a luxurious atmo- sphere with suede and velvet accents and charcoal drawings by Francine Turk. 11 E. Walton St., 312-646-1300; elysianhotels.com C-View W atch the lights on Michigan Avenue twinkle from atop the MileNorth Hotel's penthouse lounge, where the libations are positively festive; the Poinsettia blends citrus vodka, bay leaf cranberry syrup, and sparkling wine, while the adults-only hot chocolate is spiked with spiced dark rum, amaretto, and cherry cardamom or Kahlúa. 166 E. Superior St., 312-523-0923; c-houserestaurant.com Deca Restaurant + Bar W hether by the glass or bottle, the Ritz-Carlton's 12th floor has it all: 146 MICHIGANAVEMAG.COM THESE HOTEL BARS ARE SO SOPHISTICATED, The wine room at NoMI Lounge. 147 Dom Pérignon, old world whites like 799 Pinot Gris, and new world reds such as 450 Clos Du Val. The Health & Happiness cocktail sets the standard with La Marca Prosecco, pomegranate liqueur, and orange juice. 160 Pearson St., 312-573-5160; decarestaurant.com The J. Parker T he Hotel Lincoln's rooftop bar transcends the boundaries of seasonality with a swanky interior that rivals its outdoor terrace. Sip on a Parker Collins with Death's Door Gin by Perennial Virant beverage director Erin Hayes while taking in an unparalleled view of the city. 1816 N. Clark St., 312-254-4747; jparkerchicago.com Le Bar W ith its palpable French influence, romance is in the air at the Sofitel's dimly lit bar. The menu offers separate suggestions for him and her, but the French Old Fashioned's mix of Bastille 1789 French whiskey, orange, cherry, and bitters is something ladies and gentlemen can both agree on. 20 E. Chestnut St., 312-324-4000; cafedesarchitectes.com/le_bar NoMI Lounge T he Park Hyatt boasts bird's-eye views of Michigan Avenue as well as expertly shaken cocktails; the Two Step mixes Tito's Handmade Vodka, fresh raspberries, and lime, while the Layered Fizz marries Laird's Applejack and Chambord with egg white and lemon. 800 N. Michigan Ave., 312-239-4030; nomirestaurant.com Pump Room F rank Sinatra, Lauren Bacall, and Humphrey Bogart frequented this legendary Gold Coast oasis in its heyday. See and be seen while enjoying The Ambassador, a heady mix of Gentleman Jack, Luxardo Maraschino, 1847 Oloroso Dulce Sherry, Peychaud's Bitters, and orange essence. 1301 N. State Parkway, 312-787-3700; pumproom.com Roof P erched above the Loop, The Wit's rooftop bar features a classic formula of intoxicating music, stunning views, and cocktails by mixologist Jonny Abens. Thanks to an all-glass enclosure with climate control system, it's easier than ever to indulge in late-night revelry on the 27th floor. 201 N. State St., 312-239-9501; roofonthewit.com Vertigo Sky Lounge E njoy the breathtaking view from the year-round ice bar on the Dana Hotel's 26th floor while sipping on a Blackberry Bonfire cocktail with Bird Dog Blackberry whiskey and cherry brandy, or the Elderflower East Collins with Bombay Sapphire East and elderflower liqueur. 2 W. Erie St., 312-202-6060; vertigoskylounge.com MA The Gilded Age: 1.5 oz. Calvados 1.5 oz. Earl Grey and pear syrup 0.5 oz. lemon juice 0.5 oz. angostura Splash of club soda Shake ingredients and strain in a highball glass with crushed ice. Garnish with grated cinnamon. GOLD TOAST Raise a glass to the New Year with this whiskey-based cocktail by Bernard's Bar's Tom Hogan.