When you get to Cantina 1910, head straight upstairs and sit yourself down at the bar, because that is where the magic happens. Beverage Director and Mixologist Michael Fawthrop (formerly of The Aviary) has designed one seriously masterful cocktail list. Each libation is made with 4-5 locally sourced ingredients and a garnish. And while each drink packs a boozy punch, most of the time you don’t even feel like you are consuming alcohol because everything is so well-balanced. He truly is a cocktail master.
If you find yourself always ordering mimosas at brunch, The Meloncotes is going to be your evening go-to at Cantina 1910. Made with Milagro Blanco tequila, peach, Beckarovka, and Illinois sparking wine, it’s light and refreshing and comes in a champagne glass. This drink is bright, flavorful and everything you would expect it to be just by looking at it!
And speaking of brunch, the Kansas Katie is the perfect daytime cocktail. It comes in an adorable glass milk carton (which totally makes it taste better) making it one drink you just have to try. It’s made with lemon, egg white, and sunflower Letherbee Gin that they infuse in house. It has a smooth finish and the ideal lemon to egg to gin ratio. Does it get more impressive than that? Maybe.
With Halloween just around the corner, the Jacko’s Ponche is a truly impressive drink, both aesthetically and in taste. Containing Vida Mezcal, Ancho Reyes, absinthe, and cranberry, this smoky cocktail is a crowd pleaser and surprisingly easy to drink. The smoky component of the drink isn’t just for show — as the vapor swirls around over your cocktail, it’s actually “seasoning” your drink. When Fawthrop served this punchy libation heads were turning throughout the bar area.
And while the drinks at Cantina 1910 might seem like all fun and games, the restaurant is serious about supporting the community. Almost everything in the space — ingredients and décor included, are locally sourced. The details throughout the restaurant are truly impressive. For example, no two drinks are served in the same glass and many ingredients used in the cocktails come from the preservation kitchen. The bar uses this space to preserve certain ingredients to extend their shelf life for use within the cocktails throughout the year. With plans to open a rooftop farm this fall, their ability to come up with ingenious cocktails will only expand.
The bar experience at Cantina 1910 is truly unique. As they update their cocktail menu with the changing seasons I can’t wait to go back and taste what innovative sips Fawthrop thinks of next.
5025 North Clark Street, Chicago IL 60640
