Tastings around town
The bar's summer cocktails, served in keepsake cups, include the Pain Killer -- coconut cream, pineapple juice, orange juice, peach Lambic and 10 Cane Rum, $12; Drunk Dial -- lemon juice, simple syrup, water, mango juice, Rubi Rey Rum and Hoegaarden White Beer, $12, and the Naughty Lemonade -- Skyy Passion Fruit Vodka Passion and house-made lemonade, $9. Details: (773) 489-5050.
The bar goes green with its summer drinks. The base for the eco-friendly "green-tails" drinks is VeeV, an acai-based liquor. Acai is a Brazilian berry many believe has high antioxidant factors.
Drinks include a Cosmo -- VeeV Acai liquor, cranberry juice and lime juice garnished with dusted powder; Mojito -- VeeV Acai liquor, mint, sugar, lime and simple syrup, and the Saki -- Say What Cocktail -- VeeV Acai liquor, sake and splash of green tea. Details: (312) 666-6006.
The lounge hosts an outdoor beach-themed patio party from 3 to 5 p.m. Sunday.
Free samples of Cruzan Rum drinks and complimentary appetizers will be offered during the Escape to St. Croix party.
Specialty cocktails made with Cruzan rum will be priced at $5. Varieties include Voodoo Juice -- Cruzan Pineapple Rum, Cruzan Banana Rum, Cruzan Orange Rum, Cruzan Coconut Rum, cranberry juice, pineapple juice over ice. Details: (773) 525-1111.
Drinks made with Kilo Kai, a spiced rum that is infused with flavors and scents of the Caribbean including vanilla, banana, cherry, nutmeg, anise and orange peels, highlight the venue's Bikes, Babes & BBQ Sundays, which are going on at noon Sundays all summer long. Food specials include all-you-can-eat outdoor barbecue; $4.95. Details: (312) 433-0007.
Wines from New Zealand are the center of attraction at the restaurant's next Wine Engagement series, which kicks off at 6:30 p.m. Thursday; $150.
Featured wines are from Cloudy Bay Vineyards and include Cloudy Bay Sauvignon Blanc. Details: (312) 335-1234.
A hands-on drink class featuring margaritas will begin at 6:30 p.m. July 24; $25.
Seasonal as well as traditional varieties will be explored. Chef Mark Mendez will prepare appetizers. Details: (312) 850-5005.
The sixth event in the 2008 Pourings and Pairings dinner takes place at 6:30 p.m. July 23; $100. Lancaster Estate Wines will be the featured vintage. Selections include a 2004 Lancaster Estate Cabernet Sauvignon.
A spokesperson from the winery will walk guests through the dinner pairings, which includes a salmon, steak and dessert course. Details: (312) 670-9900.