CheekyChicago

The chic, bespoke Double A lounge quietly opened last November and is discreetly tucked underneath the bustling dining room of Mercadito. It’s here that handcrafted cocktails are centerstage and top notch mixology talent runs rampant (if the basement nook is packed, meander up to the Mercadito bar, have Dan de Olveria make you a special marg and ask him to substitute tequila for Makers Mark; you won’t be disappointed).

Led by the mixologist duo Tad Carducci and Paul Tanguay of Tippling Bro, Double A’s cocktail program offers variations of classic cocktails made with artisanal spirits, fresh fruits and herbs, Kold-Draft ice cubes and are often prepared with Japanese-crafted barware.

Most spring cocktails are described as light, floral, refreshing. The flavor profile for Double A’s libations is simple: big, bold, and intense.

From the Caipisutra made with Leblon cachaça, pineapple, grapefruit, lime, and garam masala to the Kissyomama which consists of Cazadores reposado, mango ginger liqueur, Thai basil, and habanero sauce, it’s clear that this intimate, 65-seat lounge has gotten it right.  For a lighter cocktail, opt for the cherry-garnished Slapappy: a blend of 42 Below Vodka, yellow chartreuse, pineapple, cranberry, and rhubarb bitters. And for those who can’t turn down a sassy drink, the Cheeky Chicky Boom Boom is a personal favorite – Absolut 100 is combined with St. Germain, strawberry, lemon, and vanilla sugar.

The handcrafted cocktails aren’t the only unique element: rather than purchasing a bottle of liquor with a standard lineup of mixers, the Tippling Bros. offer a range of fresh preparations to be enjoyed with the guest’s spirit of choice, such as the “Smash & Dash” with mint, lemon, and angostura and “Boggie Style” with grapefruit, cranberry, and ginger.

Cheers.