Verdita crawl, anyone?
via Time Out Chicago:
A popular drink this summer looks more like wheatgrass shot than a partner for tequila. If you’ve been to the Whistler in the past two years, you may have seen the verdita, a sweet-spicy, bright green shot of cilantro, mint, pineapple, lime, jalapeño and habanero peppers, which is served alongside a shot of tequila or used in the Shrinebuilder, the bar’s best-known cocktail. Last year, Parson’s Chicken & Fish added a verdita to its menu, and this year, Scofflaw and Drumbar followed suit, using variations on the verdita in summer cocktails…
Starting around 2009, the Whistler would regularly whip up batches of verditas for bands who played at the venue, but it wasn’t added to the menu until February 2012. Now, it’s available with a shot of Tequila Cabeza or as part of the Shrinebuilder, a play on a chartreuse swizzle, with green chartreuse, falernum, lime and verdita. Since the verdita is labor-intensive—the ingredients are blended, then double-strained—it’s not always on the menu at the Whistler, but it’s available more frequently in the summer.
Stop by for a Verdita. Or if you want to make your own a Shrinebuilder at home, here how.