Not your grandma’s hot chocolate: New beverage alert at Beatnik & Beatnik On The River
With winter loudly knocking on our door, Bonhomme Hospitality Beverage Director Jesse Filkins wanted to embrace the season with beverages that warm from the inside out. Here, we spotlight two of his newest creations at Beatnik West Town and Beatnik On The River. Leave the mittens at home.
Growing up, Jesse was a big fan of Abuelita’s Hot Chocolate. While he’s the first to admit Texas winters have nothing on Chicago’s, as a kid he couldn’t get enough of the cinnamon-spiked Mexican instant hot beverage and the adorable grey-haired grandma, hence its name, on the box.
Now all grown up, Jesse channels that childhood memory into his Tio’s Hot Chocolate. A recipe he started exploring last season, Jesse finally perfected it — and we think it’s worth the wait. For the drink’s base, Jesse starts with warmed oat milk (hello, Lactose-Intolerant!) spiced up with cinnamon, chili powder, vanilla, bittersweet chocolate and cocoa powder. Mezcal adds some soft smokiness, while Frangelico rounds out the chocolate with nutty notes. A sea salt-toasted marshmallow garnish brings the campfire indoors. Rather than name the drink after its granny inspiration, Jesse looked to his uncle (Tio). “My uncle liked to get his drink on,” he says.
A few years ago, Jesse was asked by a local radio station to take part in a segment it was hosting judging the merits — or lack thereof, depending on your preferences — of pumpkin spice. Jesse’s contribution? A pumpkin spice cocktail. Always up for a good challenge, Jesse decided his cocktail would change the minds of PS-phobes for good. And that’s exactly what his White Claw-esque drink did with bold notes of ginger, cinnamon and cloves. The radio host loved it and so did Beatnik’s guests when it was on last year’s winter menu.
Not one to rest on his laurels, Jesse decided to elevate this year’s version. Served in a tulip glass with crushed ice and topped with grated nutmeg and a sage sprig, the vodka-based Dodge, Peary, Tango, is complex, deep, rich and bright (which, come to think of it, kind of sounds like Jesse too). Montenegro Amaro adds floral notes while sherry brings in rich, dried fruit flavors. Pear purée adds a touch of sweetness which is balanced with lemon and Angostura bitters. For its name, Jesse tapped into two defense moves in fencing (“peary” is a play on “parry”) and the passionate Argentinian dance. Says Jesse, “All these ingredients should clash but end up having this beautiful dance together instead."
