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2524 W Chicago Ave, #4
Chicago, IL, 60622

3124505867

HOLLOW LEG creates original cocktails, provides recipes, and teaches cocktail classes. All of our cocktails are as local, seasonal, sustainable, and organic as possible!

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Blog

Liquor reviews, cocktail recipes, mixology trends, and seasonal ingredients. Includes cocktail tips and info on local whiskey, gin, vodka, beer, and liqueur.

Filtering by Category: Cocktail Recipes

Kimchi Cocktail Recipe: An In-Class Creation

Devin Kidner

In our cocktail classes, we don't like putting Baby in a corner. That's why we don't centre our classes around recipes for certain cocktails.

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We know that what makes a good drink isn't a stuffy bar director or bartender or anyone else telling you that a drink is good. Nope. It's about your palate and your preferences!

In our classes, we give you the tools you need to succeed: Not just the muddlers and the mixers, but the science of how we taste and how to think about creating your perfect drink from the chemical effects to troubleshooting a finished product that doesn't make the cut.

With that, we're stoked when class-goers come up with interesting, creative creations that stem from their own imagination, and even more joyous when they share their recipes for others to enjoy.

Here's the cocktail we're sharing this week:

Just Add Noodles - a bright, spicy, and tangy drink that's both savoury and a little sweet. It's the fermented flavour of a Bloody Mary with the sweetness of orange, like a Mimosa! 

  • 2 oz. dry gin
  • 1 forkful of kimchi and a splash of the juice
  • 1 oz orange juice
  • ½ fresh cayenne pepper (or to taste)

Muddle the kimchi and cayenne into the gin. Add orange juice, then shake vigorously over ice. Serve cold in a small Ball Jar. Garnish with kimchi, a cayenne pepper, and an orange peel on a skewer.

Leftover Halloween Candy Cocktails

Devin Kidner

Face it: You can’t eat as much candy as you could when you were 10. But before you chuck the whole lot in the bin, think of transforming your candy into some fun cocktails, and check out our upcoming classes for more inspiration. Here are 5 popular candies and how you can incorporate them into cocktails this week:

Reese’s Black Russian: Ceres Vodka and a syrup made from Reese’s Peanut Butter Cups and Dark Matter cold brew is simply to die for. Normally made with coffee liqueur, we opted for something…a little more interesting.

To make the syrup, add 2 oz Dark Matter cold brew, 2 Tblsp. Whole milk, and 2 tsp. powdered sugar into a saucepan. Heat on medium heat until the mixture steams. Chop up 3 Mini Reese’s (equivalent to about .75 oz, or 1 classic-sized Reese’s) and add into liquid. Stir until completely melted (this will take longer for the peanut butter, and we used a silicone spatula to break the candy apart). Pour into a shaker.

Over the syrup, add the Ceres Vodka and dry shake your drink, completely combining all ingredients. Take a quick sip and, if you desire, add 1 extra teaspoon of powdered sugar. Stir, then pour over crushed ice into a glass, and garnish with a Mini Reese’s (or a Reese's Pumpkin!).

Skittles Cosmopolitan – Cosmos are a classic drink, made with Triple Sec (orange liqueur), tart cranberry juice and lime juice. In this recipe, however, you will forgo the Triple Sec and infuse the vodka with orange Skittles as a substitute – adding both a sweet orange flavour and cool colour!

  • 3 oz. orange Skittle-infused vodka (we’re using Chicago Distilling Co.’s Ceres vodka - recipe below)
  • 2 ½ tsp powdered sugar
  • 1 oz. fresh cranberry juice
  • 1/2 oz. freshly squeezed lime juice

Separate out all of the orange Skittles from your candy bag - you'll need at least 15. Place them in a jar that has a top. Cover with 3 oz. vodka and 2 ½ tsp. powdered sugar (or more, to taste). Screw on the lid and shake vigorously. Let sit for 20 minutes, shaking intermittently.

While your vodka is infusing, pour cranberry juice and lime juice into a shaker.

Once vodka is infused (the colour should be opaque and very orange), pour into the shaker. Shake vigorously with ice for 12 seconds. Strain into a martini glass and serve with a shot of Skittles!

Breakfast Caffè Corretto With Almond Joy Bitters is the perfect way to wake up: Bitter, oaky, slightly sweet, and caffeinated, it's perfect for folks who need something a little less candy-like. 

  • 1 oz. Rhine Hall Oaked Grappa
  • 2 shots of Dark Matter Espresso, served in a cup large enough to add booze
  • 1 oz. Almond Joy Bitters (recipe follows) 

For the bitters: Chop up 2 Snack Size Almond Joys into small pieces (Mounds work, too, if you have nut allergies) and place into a jar. Cover with ¼ cup Everclear and ¼ cup Rhine Hall Oaked Grappa. Let sit for several days to a week in a cool dark place, shaking the contents of the jar every day. Strain.

For the cocktail: Head to Star Lounge (or your favourite coffee shop), and ask for a double shot of espresso in a small to-go cup (unless they allow drinking, in which case, ask for a small latte cup). 

Pour the oaked grappa and Almond Joy bitters in the cup. No need to stir. Sip and enjoy, while munching on Almond Joys in between. 

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Candy Corn Mimosas are surprisingly delicious, even if you don't like candy corn. We infused aged rum with the corn, creating more complexity and depth of flavour. The orange juice brightens the drink, and the bubbly, of course!

  • Rum (we used Grander Rum because it's been matured in Bourbon barrels which lend an oaky, spicy flavour that balances the sweetness of the candy corn)
  • Candy Corn (we used Brach's Autumn Mix because they use real honey and the pumpkins are adorable for garnishes. We used the traditional candy corn in the bag, not the chocolate ones.)
  • 1 oz OJ
  • Bubbly (any brand will do as long as it's a dry bubby, but we used Illinois Sparkling Company's Extra Brut because it's local and delish!)

To make the Candy Corn Syrup: Place 3 Tblsp. candy corn into a jar with lid. Cover with 4 ounces of rum. Let sit overnight, shaking intermittently. Strain.

To make the cocktail: Pour 2 oz. of candy corn syrup and 1 oz. of orange juice into a glass. To taste, add bubbly, adding more if you like a sweeter cocktail, and less if you want something a little less sweet).** Garnish with candy corn pumpkins on a skewer!

**PRO TIP: Mimosas are usually 1 part OJ to 1 part bubbly, but for this cocktail it's more like 1 part syrup and 1/2 parts OJ to 2 parts bubbly. This should make mixing fairly easy. (1 oz : 1/2 oz : 3 oz; or 2 oz. : 1 oz : 6 oz; and so on)  

York Peppermint Patty Brazilian Mojitos are as refreshing as they are decadent - and it's easy to interchange ingredients! You'll need:

3 oz Cachaça*
3 York Peppermint Patties, chopped
1 small wedge of lime
Mint for garnish (we used Chocolate Mint - an heirloom variety)
Splash of club soda

Melt the Cachaca and peppermint patties in a saucepan, stirring frequently, until completely melted and combined. Remove from heat and let cool completely.

In your coupe glass, squeeze in lime wedge and fill the glass halfway full with crushed ice. Pour the peppermint patty mixture over the ice and add a splash of club soda. Garnish with a peppermint patty and some mint. 

*You can use white rum, which is traditionally used in a mojito. White rum is a little richer in taste, as it's made from molasses, and not fresh sugarcane juice.

Cocktails are meant to be fun! Use the above recipes as guides to incorporate other candies in cocktails, and remember: It's okay to trick-or-treat at any age...especially in the name of cocktails!

We make fun, themed, and seasonal cocktails all year long! Check out our upcoming events and classes here!

Happy Halloween!!

Rhubarb Roses for Mother's Day!

Devin Kidner

Rhubarb is in season just in time for Mother's Day!

Ever since I was little, I've loved rhubarb. Mostly in the form of rhubarb crumble, an English dish my grandmother introduced me to that is equally tart, sweet, and creamy (thanks to the custard that gets poured on top!). 

This year I wanted to make rhubarb cocktails fit for a Queen, and of course that means garnishing them with roses made from rhubarb (full recipe at the bottom)!

Aren't these roses sweet? First you need to slice some rhubarb about 1/8 - 1/4 inch thick. I do this by using a knife, but you can also use a vegetable peeler. Make sure to get some ruby red in every slice, and don't be afraid to make some strips purely green (they dye a pale pink/orange as you sauté them!).

Make sure you cut them to about the thickness shown below. Too thick and they become very clunky. Too thin and they fall apart as you roll them into roses!

Heat up a large fry pan with 1/2 cup water and 1/2 cup sugar and bring it to a simmer. Add the rhubarb and poach for about 45 seconds. You want the rhubarb to soften but not break down. It should be easy to roll.

Remove from heat and let cool for a few minutes on a paper towel.

Make sure your strips of rhubarb are laid out straight, with the rosiest side facing down, and start gently rolling into a rose from the palest, most colourless side. You want to make sure that the majority of your colour ends up on the outside!

As you roll, periodically pause and use your pinky to push the middle of the flower up. You don't want the middle of your flower to sink!

Return your roses to the paper towel and let them cool completely.

Grab a sprig of mint and place the rose on top. You may have to remove the smaller leaves on top of your mint so your rose lays flush on the larger leaves.

In order to make the rose and leaves stay on the edge of your glass, you will need to take a sharp knife, hold the rose upsidedown (gently), and make one or two deep slits on either side of the rose (mine only needed one). You can then wiggle the rose on the edge of the glass with the mint leaves tucked underneath.

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If you have trouble finagling the mint leaves, you can always tuck two leaves under the rose once you affix it to the side of your glass (see below). The cocktail below has the rose facing inwards toward the drinker, rather than straight up, which allows Mom to gaze lovingly at your rose every time she takes a sip!


Rhubarb Cocktail (makes 2)


  • 3 1/2 oz. Rhubarb Coriander Simple Syrup (see recipe below)
  • 2 1/2 oz. whiskey (we used KOVAL Oat Whiskey, but any smooth whiskey will do!)
  • 1 1/2 oz. fresh squeezed lime juice
  • 2 oz. Club Soda

Pour all ingredients into a shaker with ice. Shake vigorously. Strain into glasses and serve ice cold.


Rhubarb Coriander simple syrup is easy to make! Just add 1/2 cup sugar and 1/2 cup water to a pot and add 2 stalks of rhubarb and two teaspoons of stalk of coriander. Bring to a boil then reduce to a simmer for 10 minutes. Strain and let cool.

You can keep this drink completely local and omit the coriander if you wish, but I think the coriander adds a brightness and warmth to the drink!

Happy Mother's Day!

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