Over in the kitchen, Chef Juan Cortazar picked three popular desserts – a light and fluffy Tiramisu made with lady fingers, eggs, cream and Mascarpone cheese; Crème Brulee, also with cream and eggs as a basis, but with some “secret” ingredients as well; and a homemade Key Lime Pie that Cortazar is a firm customer favorite.
Almost all chefs will tell you they cook with “love,” but over at Ciao Bella Ristorante Italiano, mixologist Caitlin Schwab feels the same about creating cocktails.
“I just love bartending,” says Schwab, “especially here. I enjoy making the drinks, talking to the people who come here … hearing their stories.”
For the Sun Times’ series on local drinks and desserts, Schwab decided on an espresso martini with a cocoa rim, and espresso and vanilla vodka finished off with Kahlua. Her Bourbon Manhattan is with bitters, sweet Vermouth and a house bourbon; while her mojito is with Bacardi lemon rum with a fresh mint swirl.