broken shaker menu
C hic ago Inspired -
$13
-
BE N G A L I O LD FA S H I ONED old forester bourbon stirred with mango and garam masala, finished with toasted sesame bitters
BUMBLED CONNECTIONS
new amsterdam vodka and lustau fino sherry shaken with fresh green apple, cucumber, and caraway, topped with soda
TAN G E R INE T R E E S & M A R M AL ADE SK IES a refreshing blend of bourbon, luxardo aperitivo, and cocchi torino shaken with tangerine marmalade, topped with i.p.a. and a bouquet of mint
DETOX TO RETOX MARGARITA
olmeca altos blanco tequila and ancho verde shaken with roasted grapes, blistered shishito, pineapple, and fresh lime, rimmed with ginger turmeric salt
A F T E R S C H O O L S P E C IAL
lot 40 rye washed with peanut butter, stirred gently with barley shochu, averna amaro, and giffard banane du bresil $15
OLD MAN’S MONEY
lobster butter washed plymouth gin, absolut elyx vodka, and cocchi americano shaken with wetherbys orange saffron bitters and yuzu sake $16
#shakerlife
tecate, shaker salt & copita of mezcal back
#goodvibesonly
highlife, shot of medley bros bourbon
$8
WE RESERVE THE RIGHT TO HOLD AN I.D. FOR ALL SPECIALTY GLASSWARE
-
Spring Forward $14
-
-
$13
-
BROKEN BASTARD
SPRING COBBLER 2.0
STUNTIN’ ON THE JUMBOTRON
THE NAKED KING
hennessy cognac, leatherbee besk, and st-germain, combined with a refreshing housemade ginger-rose tonic
shaker lustau sherry blend, fords gin, and drambuie macerated with guava, honey, and citrus
rujero singani, el dorado 3-year rum, and peachinfused white port shaken with cinnamon-passionfruit cordial, fresh lime, and egg white
cocchi rosa and olmeca altos tequila stirred lightly with a strawberry thyme shrub and lemon bitters, topped with sparkling wine
BROKEN SHAKER HITS NIGHTMARE ON SESAME STREET
-
$13
-
george dickel rye, yellow chartreuse, wray and nephew rum playfully come together with chaz’s fassionola and fresh citrus over crushed ice
FIESTA DE JARDIN
-
$13
-
peloton de la muerte mezcal and alvarinho wine chilled with raspberry, watermelon radish, fresh citrus, alfalfa sprouts
A VIKING FUNERAL
-
$15
-
-
$14
krogstad aquavit, sailor jerry spiced rum, and clement select barrel rhum whipped with a cinnamon-dill shrub, hibiscus, and fresh citrus
MR. TUMNUS SAZERAC
-
johnnie walker black and bols genever stirred with a turkish delight cordial and strained into a chilled, lavender-scented glass
BAR MANAGER, SCOTTY LOBIANCO TEAM: LISA PALMER, DJ DODD, MIKE DUMAPIAS, SCOTT KITSMILLER, COLIN SMYTHE
BEERS
bottled & canned
ON DRAFT
MILLER HIGH LIFE Milwaukee . . . . . . . . . . . . . 5 T E C A T E Mexico. . . . . . . . . . 5
SU R LY H ELL Minnesota
8 T WO B ROTHERS W O B B L E I PA Warrenville
8
LEFT HAND BREWING M I L K S T O U T Colorado. . . . . 9 H A L F ACR E DA I S Y CU T T E R 16 oz. tallboy / Chicago . . . . . . . 9 VA N D E R M I L L C I D E R Michigan . . . . . . . . . . . . . . 8 W H I N ER B EER CO. LE TU B California . . . . . . . . . . . . . . 7
Wines
SPARKLING
J P C H E N E T Sparkling . . . . . . . . . . . . . . . . 1 0 4 6 C A N A R D - D U C H E N E Champagne . . . . . . . . . . 2 0 9 0 WHITES W E I S S B U R G U N D E R Pinot Bianco . . . . . . . . . . T A M A R A C K C E L L A R S Chardonnay . . . . . . . . . N O R T I C O Alvarinho . . . . . . . . . . . . . . . . . G I E S E N Sauvignon Blanc . . . . . . . . . . . . . . . .
10 46 12 56 10 46 10 46
ROSÉ S U M M E R W A T E R Rosé . . . . . . . . . . . . . . 1 2 5 6 RED M A T C H L O C K Cabernet Sauvignon . . . . . . . . . . . 1 0 4 6 F U N K Z O N E Red Blend . . . . . . . . . . . . . . . 1 3 6 0 R I C K S H A W Pinot Noir . . . . . . . . . . . . . . . . 1 1 5 1
Punch Service Choose your SPIRIT Choose your FLAVOR PROFILE FROM A VARIETY OF DAILY SQUEEZED JUICES AND FRESH INGREDIENTS
PITCHER $70 SERVES 4-6 BOWL$200 SERVES 8-15
DA I LY CO C K TA I L or
PUNCH $10
Happy Hour 4pm - 6pm Daily
$7 COCKTAIL OF THE DAY OR DAILY PUNCH $5 HOUSE WINE & SPARKLING OR DRAFT BEER
BAR FOOD
C O C O N U T O I L F R I E D A L M O N D S . . . . . . . 6 ginger, garlic, tamari
T A R T A R E T O S T A D A . . . . . . . . . . . . . . M P rotating seafood selection, “pico de gallo”, cilantro salad
N A A N C H O S . . . . . . . . . . . . . . . . . . . . 1 3 baked naan, veggie, chili, house queso, pickled shallot, scallion, whipped yogurt
D E V I L E D E G G S . . . . . . . 3 F O R $ 5 , 6 F O R $ 9 chorizo spice and avocado
S A V O R Y F U N N E L C A K E . . . . . . . . . . . . . 1 1 seared garden vegetables, green goddess, and nori dust
C H I C K E N W I N G S . . . . . . . . . . . . . . . . . 1 4 fried baby eggplant, ajvar, garlic yogurt, wet naps
C H I L L E D B U C K W H E A T N O O D L E S . . . . . . 1 1 sauteed and raw greens, escabeche, sprouts, and cured egg yolk
P L AT E S C ARNI TAS slow roasted pork shoulder with taco fixins and local tortillas 20 (serves 2-4)
PUL PO PO’ BOY seared spanish octopus, kimchi remoulade, shaved cabbage, radish and potato chip crumble on a new england roll 15
BURGER two-custom ground patties, charred spanish onions, tomato, baby lettuce, black garlic aioli, mario’s pickle 14 add 2-year cheddar . . . . . 2 add egg. . . . . . 2 add basket yucca fries . . . . .5 add stoner fries . . . . . . 10
EXECUTIVE CHEF - Jonathan Meyer MANY INGREDIENTS ON OUR MENU ARE NOT LISTED. P L E A S E I N F O R M Y O U R S E R V E R O F A N Y D I E TA R Y R E STRICTIONS OR ALLERGIES. THE C H I C AG O D E PA R T M E N T O F P U B L I C H E A LT H A DV I S E S T H AT C O N S U M P T I O N R AW O R UNDERCOOKED FOODS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF SIX OR MORE
*SPECIAL EVENT MENU AVAILABLE FOR GROUPS OF 15 OR MORE*
SHAKER FAVORITES VODK A absolut elyx ketel one grey goose tito’s belvedere
TEQUIL A
2 oz
13 12 13 13 13 2 oz
tequila ocho plata ‘15 fortaleza reposado tequila cabeza tromba blanco
13 16 12 13
ME ZC AL
2 oz
del maguey arroqueno motelobos layenda durango
25 14 14
GIN aviation american letherbee vernal brooklyn apostoles mate botanist prairie organic
RUM plantation pineapple hamilton jamaican potstill cana brava ron zacapa 23yr smith and cross clement bleue canne
2 oz
12 13 11 11 12 10 2 oz
12 10 12 12 12 12
SHAKER FAVORITES RY E
2 oz
lot 40 high west double rye rittenhouse whistlepig
11 12 12 18
clyde may’s alabama style angel’s envy rye “rum finish” j. rieger kc style
10 18 10
SE A SONED WHISKE Y 2 o z AMARI
2 oz
fernet-dogma amaro-vallet cynar 70 amaro di angostura amaro lucano
10 10 11 10 10
BOURBON 2 o z breckenridge johnny drum old forester birthday belle meade wyoming whiskey four roses single barrel wild turkey rare breed
13 12 20 11 12 13 14
SCOTCH
2 oz
bowmore 15 year“darkest” great king street glasgow auchentoshan american oak glenfarclas 105 compass box peat monster abelour a’bunadh jura superstition
12 12 10 13 15 13 14
THE DEVONSHIRE HOTEL - 1922
BU I L DI NG H I S T ORY The bu ild ing whe r e you and t he B roken S hake r cu r r e nt ly sit has a stor ied past. De signed by ar chite ct R al ph C . H arris, it ope ned its door s as t he De vonshir e H ote l in 192 7. S itt ing 17 stor ie s tall, t he ‘sk yscrape r ’ boaste d its proxi mit y to M ichigan B ou le var d and t he State St r e e t st r e e tcar line s, as we l l as bei ng ne w and mode r n in e ve r y re spect. A f te r a long r u n as t he De vons hi re, it closed and was r eope ned in 19 7 8 as t he Tok yo H ote l. G one we r e t he days whe r e t he bu ild ing att racted t he r it z y gue sts of ye ste r year, but instead fou nd a r e putat ion as a t ransie nt hote l – cate r ing to Chicago’s le ss g lamorous du r ing t he 8 0s and 90s.
Att ract ing back packe r s, stude nts and a seed ie r crowd, t he Tok yo be gan to r u n its cou r se. Fast for war d a cou ple decade s and it fou nd itse lf as one of t he last ope rat ing budge t hote ls in a sea of posh. W hile much has changed in t he R ive r Nor t h ne ig hbor hood since t he n, t he out post at 19 E . Ohio has r e mained all t he while wit h t he same pu r pose – offe r ing folk s a place to stay and now, an e ven be tter place to dr ink. A f ter its ce lebrated downt rodde n year s as a t ransient fr equent, t he st r uctur e ye t again ge ts a ne w life as t he Fr ee hand Chicago, cr eated for a ne w ge ne rat ion of t rave le r s.
Located inside FREEHAND CHICAGO 19 E. Ohio St., Chicago, IL 60611 [email protected] (312) 940-3699
$13
-
BE N G A L I O LD FA S H I ONED old forester bourbon stirred with mango and garam masala, finished with toasted sesame bitters
BUMBLED CONNECTIONS
new amsterdam vodka and lustau fino sherry shaken with fresh green apple, cucumber, and caraway, topped with soda
TAN G E R INE T R E E S & M A R M AL ADE SK IES a refreshing blend of bourbon, luxardo aperitivo, and cocchi torino shaken with tangerine marmalade, topped with i.p.a. and a bouquet of mint
DETOX TO RETOX MARGARITA
olmeca altos blanco tequila and ancho verde shaken with roasted grapes, blistered shishito, pineapple, and fresh lime, rimmed with ginger turmeric salt
A F T E R S C H O O L S P E C IAL
lot 40 rye washed with peanut butter, stirred gently with barley shochu, averna amaro, and giffard banane du bresil $15
OLD MAN’S MONEY
lobster butter washed plymouth gin, absolut elyx vodka, and cocchi americano shaken with wetherbys orange saffron bitters and yuzu sake $16
#shakerlife
tecate, shaker salt & copita of mezcal back
#goodvibesonly
highlife, shot of medley bros bourbon
$8
WE RESERVE THE RIGHT TO HOLD AN I.D. FOR ALL SPECIALTY GLASSWARE
-
Spring Forward $14
-
-
$13
-
BROKEN BASTARD
SPRING COBBLER 2.0
STUNTIN’ ON THE JUMBOTRON
THE NAKED KING
hennessy cognac, leatherbee besk, and st-germain, combined with a refreshing housemade ginger-rose tonic
shaker lustau sherry blend, fords gin, and drambuie macerated with guava, honey, and citrus
rujero singani, el dorado 3-year rum, and peachinfused white port shaken with cinnamon-passionfruit cordial, fresh lime, and egg white
cocchi rosa and olmeca altos tequila stirred lightly with a strawberry thyme shrub and lemon bitters, topped with sparkling wine
BROKEN SHAKER HITS NIGHTMARE ON SESAME STREET
-
$13
-
george dickel rye, yellow chartreuse, wray and nephew rum playfully come together with chaz’s fassionola and fresh citrus over crushed ice
FIESTA DE JARDIN
-
$13
-
peloton de la muerte mezcal and alvarinho wine chilled with raspberry, watermelon radish, fresh citrus, alfalfa sprouts
A VIKING FUNERAL
-
$15
-
-
$14
krogstad aquavit, sailor jerry spiced rum, and clement select barrel rhum whipped with a cinnamon-dill shrub, hibiscus, and fresh citrus
MR. TUMNUS SAZERAC
-
johnnie walker black and bols genever stirred with a turkish delight cordial and strained into a chilled, lavender-scented glass
BAR MANAGER, SCOTTY LOBIANCO TEAM: LISA PALMER, DJ DODD, MIKE DUMAPIAS, SCOTT KITSMILLER, COLIN SMYTHE
BEERS
bottled & canned
ON DRAFT
MILLER HIGH LIFE Milwaukee . . . . . . . . . . . . . 5 T E C A T E Mexico. . . . . . . . . . 5
SU R LY H ELL Minnesota
8 T WO B ROTHERS W O B B L E I PA Warrenville
8
LEFT HAND BREWING M I L K S T O U T Colorado. . . . . 9 H A L F ACR E DA I S Y CU T T E R 16 oz. tallboy / Chicago . . . . . . . 9 VA N D E R M I L L C I D E R Michigan . . . . . . . . . . . . . . 8 W H I N ER B EER CO. LE TU B California . . . . . . . . . . . . . . 7
Wines
SPARKLING
J P C H E N E T Sparkling . . . . . . . . . . . . . . . . 1 0 4 6 C A N A R D - D U C H E N E Champagne . . . . . . . . . . 2 0 9 0 WHITES W E I S S B U R G U N D E R Pinot Bianco . . . . . . . . . . T A M A R A C K C E L L A R S Chardonnay . . . . . . . . . N O R T I C O Alvarinho . . . . . . . . . . . . . . . . . G I E S E N Sauvignon Blanc . . . . . . . . . . . . . . . .
10 46 12 56 10 46 10 46
ROSÉ S U M M E R W A T E R Rosé . . . . . . . . . . . . . . 1 2 5 6 RED M A T C H L O C K Cabernet Sauvignon . . . . . . . . . . . 1 0 4 6 F U N K Z O N E Red Blend . . . . . . . . . . . . . . . 1 3 6 0 R I C K S H A W Pinot Noir . . . . . . . . . . . . . . . . 1 1 5 1
Punch Service Choose your SPIRIT Choose your FLAVOR PROFILE FROM A VARIETY OF DAILY SQUEEZED JUICES AND FRESH INGREDIENTS
PITCHER $70 SERVES 4-6 BOWL$200 SERVES 8-15
DA I LY CO C K TA I L or
PUNCH $10
Happy Hour 4pm - 6pm Daily
$7 COCKTAIL OF THE DAY OR DAILY PUNCH $5 HOUSE WINE & SPARKLING OR DRAFT BEER
BAR FOOD
C O C O N U T O I L F R I E D A L M O N D S . . . . . . . 6 ginger, garlic, tamari
T A R T A R E T O S T A D A . . . . . . . . . . . . . . M P rotating seafood selection, “pico de gallo”, cilantro salad
N A A N C H O S . . . . . . . . . . . . . . . . . . . . 1 3 baked naan, veggie, chili, house queso, pickled shallot, scallion, whipped yogurt
D E V I L E D E G G S . . . . . . . 3 F O R $ 5 , 6 F O R $ 9 chorizo spice and avocado
S A V O R Y F U N N E L C A K E . . . . . . . . . . . . . 1 1 seared garden vegetables, green goddess, and nori dust
C H I C K E N W I N G S . . . . . . . . . . . . . . . . . 1 4 fried baby eggplant, ajvar, garlic yogurt, wet naps
C H I L L E D B U C K W H E A T N O O D L E S . . . . . . 1 1 sauteed and raw greens, escabeche, sprouts, and cured egg yolk
P L AT E S C ARNI TAS slow roasted pork shoulder with taco fixins and local tortillas 20 (serves 2-4)
PUL PO PO’ BOY seared spanish octopus, kimchi remoulade, shaved cabbage, radish and potato chip crumble on a new england roll 15
BURGER two-custom ground patties, charred spanish onions, tomato, baby lettuce, black garlic aioli, mario’s pickle 14 add 2-year cheddar . . . . . 2 add egg. . . . . . 2 add basket yucca fries . . . . .5 add stoner fries . . . . . . 10
EXECUTIVE CHEF - Jonathan Meyer MANY INGREDIENTS ON OUR MENU ARE NOT LISTED. P L E A S E I N F O R M Y O U R S E R V E R O F A N Y D I E TA R Y R E STRICTIONS OR ALLERGIES. THE C H I C AG O D E PA R T M E N T O F P U B L I C H E A LT H A DV I S E S T H AT C O N S U M P T I O N R AW O R UNDERCOOKED FOODS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF SIX OR MORE
*SPECIAL EVENT MENU AVAILABLE FOR GROUPS OF 15 OR MORE*
SHAKER FAVORITES VODK A absolut elyx ketel one grey goose tito’s belvedere
TEQUIL A
2 oz
13 12 13 13 13 2 oz
tequila ocho plata ‘15 fortaleza reposado tequila cabeza tromba blanco
13 16 12 13
ME ZC AL
2 oz
del maguey arroqueno motelobos layenda durango
25 14 14
GIN aviation american letherbee vernal brooklyn apostoles mate botanist prairie organic
RUM plantation pineapple hamilton jamaican potstill cana brava ron zacapa 23yr smith and cross clement bleue canne
2 oz
12 13 11 11 12 10 2 oz
12 10 12 12 12 12
SHAKER FAVORITES RY E
2 oz
lot 40 high west double rye rittenhouse whistlepig
11 12 12 18
clyde may’s alabama style angel’s envy rye “rum finish” j. rieger kc style
10 18 10
SE A SONED WHISKE Y 2 o z AMARI
2 oz
fernet-dogma amaro-vallet cynar 70 amaro di angostura amaro lucano
10 10 11 10 10
BOURBON 2 o z breckenridge johnny drum old forester birthday belle meade wyoming whiskey four roses single barrel wild turkey rare breed
13 12 20 11 12 13 14
SCOTCH
2 oz
bowmore 15 year“darkest” great king street glasgow auchentoshan american oak glenfarclas 105 compass box peat monster abelour a’bunadh jura superstition
12 12 10 13 15 13 14
THE DEVONSHIRE HOTEL - 1922
BU I L DI NG H I S T ORY The bu ild ing whe r e you and t he B roken S hake r cu r r e nt ly sit has a stor ied past. De signed by ar chite ct R al ph C . H arris, it ope ned its door s as t he De vonshir e H ote l in 192 7. S itt ing 17 stor ie s tall, t he ‘sk yscrape r ’ boaste d its proxi mit y to M ichigan B ou le var d and t he State St r e e t st r e e tcar line s, as we l l as bei ng ne w and mode r n in e ve r y re spect. A f te r a long r u n as t he De vons hi re, it closed and was r eope ned in 19 7 8 as t he Tok yo H ote l. G one we r e t he days whe r e t he bu ild ing att racted t he r it z y gue sts of ye ste r year, but instead fou nd a r e putat ion as a t ransie nt hote l – cate r ing to Chicago’s le ss g lamorous du r ing t he 8 0s and 90s.
Att ract ing back packe r s, stude nts and a seed ie r crowd, t he Tok yo be gan to r u n its cou r se. Fast for war d a cou ple decade s and it fou nd itse lf as one of t he last ope rat ing budge t hote ls in a sea of posh. W hile much has changed in t he R ive r Nor t h ne ig hbor hood since t he n, t he out post at 19 E . Ohio has r e mained all t he while wit h t he same pu r pose – offe r ing folk s a place to stay and now, an e ven be tter place to dr ink. A f ter its ce lebrated downt rodde n year s as a t ransient fr equent, t he st r uctur e ye t again ge ts a ne w life as t he Fr ee hand Chicago, cr eated for a ne w ge ne rat ion of t rave le r s.
Located inside FREEHAND CHICAGO 19 E. Ohio St., Chicago, IL 60611 [email protected] (312) 940-3699
