broken shaker menu - Amazon Simple Storage Service (S3)
C O C K TA I L S GRANDMA’S OLD FASHIONED $13
Old Forester Bourbon, and Lairds Applejack stirred with baked apple cordial, and Ceylon cinnamon bitters
JEAN JACKET WEATHER $13
New Amsterdam Vodka, Pimms, and Luxardo Bitter Bianco shaken with Chamomile and fresh citrus topped with club soda
I WOULD DIE 4 U $14
Beefeater Gin and Clement Canne Bleue Rhum Frappé with blackberry, Tempus Fugit Violette, Absinthe, coconut, and fresh citrus
CASHIN’ IN $16
Foie Gras infused St~ Germain, Bols Genever, Absolut Elyx Vodka and Barley Shochu stirred with apricot and lemon bitters
RETURN OF THE MACK $14
Sailor Jerry Spiced Rum infused with roasted butternut squash, Luxardo Amaretto, and Lustau Pedro Ximenez whipped with fresh citrus and egg white
WE RESERVE THE RIGHT TO HOLD AN I.D. FOR ALL SPECIALTY GLASSWARE
C O C K TA I L S DREAMSICLE COBBLER $14
Shaker Lustau Sherry Blend, Hennessy VSOP, and Wolfberger Amer Bière Orange swizzled on crushed ice with Dreamsicle Oleo and bergarmot
DISCO PANTS $14
Del Maguey Vida Mezcal, Krogstad Aquavit, and pamplemousse rosè whipped with fresh lime and Tahitian vanilla topped with disco hemp
LITERALLY CAN’T EVEN $15
Jameson Irish Whisky and Novo Fogo Aged Cacha�a, shaken with applecot cordial and fresh citrus
ROLLIN’ DOWN RODEO $15
Lot 40 Rye, Johnnie Walker Black Label, Amargo Vallet and house-made spiced coffee liqueur served on block ice
# S H A K E R L I F E $8
Tecate, shaker salt & copita of mezcal
# G O O D V I B E S O N LY $8 Highlife, shot of Medley Bros Bourbon
S U S TA I N A B L E S I P S SUSTAINABLE AF G&T $13
Fords Gin infused with sage stem topped with applecot tonic
CARBON FOOTPRINT $13
Ca�na Brava Rum, coffee dusted sugar and black citrus
DOUBLE SUNRISE $13
Tequila Cabeza, home-made Curaçao, winter berry cordial and Pink Citrus $1 FROM ALL SUSTAINABLE COCKTAILS GOES TOWARD A LOCAL CHICAGO CHARITY, ASK YOUR SERVER FOR DETAILS
PUNCH SERVICE Choose your Spirit, Fruit & Botanical PITC HER | $70 (Serves 4-6) BOWL | $200 (Serves 8-15)
HAPPY HOUR MONDAY-FRIDAY 4-7PM DRAFTS & HOUSE WINES 5.00 DAILY COCKTAIL & PUNCH 7.00
BREWS bottled & canned
Miller High Life / Lager - Milwaukee, WI............................................ 5.00 Tecate / Lager - Mexico......................................................................5.00 Left Hand Brewing / Nitro Milk Stout- CO......................................... 9.00 Half Acre Daisy Cutter / 16 oz - Chicago............................................. 9.00 Vander Mill Cider / MI.......................................................................8.00 Whiner Beer Co. Le Tub / IL............................................................... 7.00 Surly Furious / IPA / MN / draft......................................................... 8.00 Off Color Tooth and Claw / Pilsner / Chicago/ draft.......................... 8.00
WINES BENGOE T XE, T X AKOLINA- 10 / 46 TAMAR ACK CELL ARS, CHARDONNAY - 12 / 56 GER ARD BERTR AND PERLES, SAUVINGNON BL ANC - 13 /60 SIMI, ROS � - 12 / 56 MATCHLOCK, C ABERNE T SAUVIGNON - 10 / 46 FUNK ZONE, RED BLEND - 13 / 60 TORTOISE CREEK, PINOT NOIR - 11 / 50
00
DAILY COCKTAIL & PUNCH 10 SPARKLING JP CHENET SPARKLING $10/46 CANARD-DUCHENE CHAMPAGNE $20/90 CHANDON SPARKLING $25 Split
BAR FOOD NAANCHOS $13
Baked naan, veggie chili, house queso, pickled shallot, scallion, whipped yogurt
VEGGIE RIBS $12
Fried corn on the cob drizzled with chipotle aioli, cilantro, queso fresco
WEINER JOKES $10
House vegan hot dog served Chicago style...on a New England roll
I’M NOT A POOR BOY, YOU ARE $13
Seared Spanish octopus, kimchi remoulade, shaved cabbage, and crumbled potato chips on a New England roll
DON’T FORK THE PORK $14
Pork meatballs tossed in manchurian sauce topped with toasted sesame seeds and herb salad
ASIAN NOODLE SALAD $13 Chilled soba noodles, scallions, slaw, oranges, and sunflower seeds tossed in a sesame peanut dressing topped with fried wontons
FRITES DE MI CASA $7 House fries served with selection of dipping sauces
SHAWARMAC & CHEESE $10
Shawarma roasted cauliflower, super cheesy-cheese-sauce, fried sumac shallots HEAD CHEF - MARIO SCAVUZZO 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF SIX OR MORE
P L AT E S TACO PARTY $20
Build your own tacos with all of the fixins, local tortillas, and your choice of pork carnitas, chicken tinga, or chipotle mushroom (serves 2-4)
PB & SATAY $14
Chicken satay skewers drizzled with blackberry jam, served with peanut dipping sauce Add extra skewer $3
HAPPY HIPSTER $14
Two-custom ground patties, American cheese, lettuce, pickles, onions, and fancy sauce
HAPPY HIPSTER, HAPPY HOUR 14 Happy Hipster burger, house frites, domestic brew
AVAIL ABLE ONLY DURING HAPPY HOUR M-F 5-7PM
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 RESTRICTIONS 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.
Want to host your next event here? (yes)
Contact: [email protected] Special Menus available for parties of 15 or more
Spirits VODK A Absolut Elyx Ketel One Grey Goose Tito’s Belvedere
GIN 13 13 13 13 13
Aviation American Plymouth Brooklyn Fords Botanist Letherbee
Old Grove Barrel Aged
TEQUIL A Tequila Ocho Plata Fortaleza Reposado Tequila Cabeza Tromba Blanco Avion Silver Olmeca Altos Anejo
ME ZC AL 13 16 12 13 15 19
RUM Plantation pineapple Two James Doctor Bird
Cana Brava Ron Zacapa 23yr Smith and cross Clement Canne Bleue
12 13 11 11 12 11 12
12 11 12 12 12 12
Del Maguey Arroqueno
Motelobos Cruz de Fuego Banhez
25 14 11 10
Spirits BOURBON Breckenridge Johnny drum Old Forester Birthday Weller 12 yr Wyoming Whiskey Eagle Rare 10yr
RY E 13 12 20 16 11 13
Angel’s Envy Rye J. Rieger KCt Style
10 18 10
SCOTCH Bowmore Darkest 15 yr Great King Street Glasgow
High West Double Rye
Rittenhouse Whistlepig 10 yr Sazeraz 6yr
11 12 12 18 13
AMARI
WHISK(E)Y Clyde May ’s Alabama Style
Lot 40
12 12 Auchentoshan American Oak 13 16 Glenfarclas 105 15 Abelour A’bunadh 13 Jura superstition 19 Balvenie Caribbean Cask
Fernet-Dogma Amargo-Vallet Cynar 70 Averna
10 10 11 11
S U S TA I N A B I L I T Y MESSAGE The restaurant industr y has a big food waste problem, we at the Broken Shaker have decided to take ac tion towards lowering our food waste and landf ill waste, as well as our impac t on the environment and our communit y. According to an analysis by the Green Restaurant A ssociation, a single restaurant can produce approximately 25,0 0 0 to 75,0 0 0 pounds of food waste in one year. Food waste is not just a problem in America, but across the globe. About 1.3 billion tons of food are wasted globally each year, and around 4 0 % of that comes from restaurant s.
Broken Shaker uses fresh produce daily to create our cock tails. Limes, lemons, pineapples and herbs are all on our daily order list. Creating innovative syrups, tonic s, fresh juices and lavish garnishes all contribute to a mound of daily food waste. Going green takes time, dedication, creativit y and ac tion. We realized as a team that we have the drive and passion to give all of those and star t take small steps towards contributing to the larger conversation of sustainabilit y.
FOLLOW US ON I N S TA G R A M A N D TA G #SHAKERLIFE @BROKENSHAKER
Old Forester Bourbon, and Lairds Applejack stirred with baked apple cordial, and Ceylon cinnamon bitters
JEAN JACKET WEATHER $13
New Amsterdam Vodka, Pimms, and Luxardo Bitter Bianco shaken with Chamomile and fresh citrus topped with club soda
I WOULD DIE 4 U $14
Beefeater Gin and Clement Canne Bleue Rhum Frappé with blackberry, Tempus Fugit Violette, Absinthe, coconut, and fresh citrus
CASHIN’ IN $16
Foie Gras infused St~ Germain, Bols Genever, Absolut Elyx Vodka and Barley Shochu stirred with apricot and lemon bitters
RETURN OF THE MACK $14
Sailor Jerry Spiced Rum infused with roasted butternut squash, Luxardo Amaretto, and Lustau Pedro Ximenez whipped with fresh citrus and egg white
WE RESERVE THE RIGHT TO HOLD AN I.D. FOR ALL SPECIALTY GLASSWARE
C O C K TA I L S DREAMSICLE COBBLER $14
Shaker Lustau Sherry Blend, Hennessy VSOP, and Wolfberger Amer Bière Orange swizzled on crushed ice with Dreamsicle Oleo and bergarmot
DISCO PANTS $14
Del Maguey Vida Mezcal, Krogstad Aquavit, and pamplemousse rosè whipped with fresh lime and Tahitian vanilla topped with disco hemp
LITERALLY CAN’T EVEN $15
Jameson Irish Whisky and Novo Fogo Aged Cacha�a, shaken with applecot cordial and fresh citrus
ROLLIN’ DOWN RODEO $15
Lot 40 Rye, Johnnie Walker Black Label, Amargo Vallet and house-made spiced coffee liqueur served on block ice
# S H A K E R L I F E $8
Tecate, shaker salt & copita of mezcal
# G O O D V I B E S O N LY $8 Highlife, shot of Medley Bros Bourbon
S U S TA I N A B L E S I P S SUSTAINABLE AF G&T $13
Fords Gin infused with sage stem topped with applecot tonic
CARBON FOOTPRINT $13
Ca�na Brava Rum, coffee dusted sugar and black citrus
DOUBLE SUNRISE $13
Tequila Cabeza, home-made Curaçao, winter berry cordial and Pink Citrus $1 FROM ALL SUSTAINABLE COCKTAILS GOES TOWARD A LOCAL CHICAGO CHARITY, ASK YOUR SERVER FOR DETAILS
PUNCH SERVICE Choose your Spirit, Fruit & Botanical PITC HER | $70 (Serves 4-6) BOWL | $200 (Serves 8-15)
HAPPY HOUR MONDAY-FRIDAY 4-7PM DRAFTS & HOUSE WINES 5.00 DAILY COCKTAIL & PUNCH 7.00
BREWS bottled & canned
Miller High Life / Lager - Milwaukee, WI............................................ 5.00 Tecate / Lager - Mexico......................................................................5.00 Left Hand Brewing / Nitro Milk Stout- CO......................................... 9.00 Half Acre Daisy Cutter / 16 oz - Chicago............................................. 9.00 Vander Mill Cider / MI.......................................................................8.00 Whiner Beer Co. Le Tub / IL............................................................... 7.00 Surly Furious / IPA / MN / draft......................................................... 8.00 Off Color Tooth and Claw / Pilsner / Chicago/ draft.......................... 8.00
WINES BENGOE T XE, T X AKOLINA- 10 / 46 TAMAR ACK CELL ARS, CHARDONNAY - 12 / 56 GER ARD BERTR AND PERLES, SAUVINGNON BL ANC - 13 /60 SIMI, ROS � - 12 / 56 MATCHLOCK, C ABERNE T SAUVIGNON - 10 / 46 FUNK ZONE, RED BLEND - 13 / 60 TORTOISE CREEK, PINOT NOIR - 11 / 50
00
DAILY COCKTAIL & PUNCH 10 SPARKLING JP CHENET SPARKLING $10/46 CANARD-DUCHENE CHAMPAGNE $20/90 CHANDON SPARKLING $25 Split
BAR FOOD NAANCHOS $13
Baked naan, veggie chili, house queso, pickled shallot, scallion, whipped yogurt
VEGGIE RIBS $12
Fried corn on the cob drizzled with chipotle aioli, cilantro, queso fresco
WEINER JOKES $10
House vegan hot dog served Chicago style...on a New England roll
I’M NOT A POOR BOY, YOU ARE $13
Seared Spanish octopus, kimchi remoulade, shaved cabbage, and crumbled potato chips on a New England roll
DON’T FORK THE PORK $14
Pork meatballs tossed in manchurian sauce topped with toasted sesame seeds and herb salad
ASIAN NOODLE SALAD $13 Chilled soba noodles, scallions, slaw, oranges, and sunflower seeds tossed in a sesame peanut dressing topped with fried wontons
FRITES DE MI CASA $7 House fries served with selection of dipping sauces
SHAWARMAC & CHEESE $10
Shawarma roasted cauliflower, super cheesy-cheese-sauce, fried sumac shallots HEAD CHEF - MARIO SCAVUZZO 20% SERVICE CHARGE WILL BE ADDED TO PARTIES OF SIX OR MORE
P L AT E S TACO PARTY $20
Build your own tacos with all of the fixins, local tortillas, and your choice of pork carnitas, chicken tinga, or chipotle mushroom (serves 2-4)
PB & SATAY $14
Chicken satay skewers drizzled with blackberry jam, served with peanut dipping sauce Add extra skewer $3
HAPPY HIPSTER $14
Two-custom ground patties, American cheese, lettuce, pickles, onions, and fancy sauce
HAPPY HIPSTER, HAPPY HOUR 14 Happy Hipster burger, house frites, domestic brew
AVAIL ABLE ONLY DURING HAPPY HOUR M-F 5-7PM
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 RESTRICTIONS 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.
Want to host your next event here? (yes)
Contact: [email protected] Special Menus available for parties of 15 or more
Spirits VODK A Absolut Elyx Ketel One Grey Goose Tito’s Belvedere
GIN 13 13 13 13 13
Aviation American Plymouth Brooklyn Fords Botanist Letherbee
Old Grove Barrel Aged
TEQUIL A Tequila Ocho Plata Fortaleza Reposado Tequila Cabeza Tromba Blanco Avion Silver Olmeca Altos Anejo
ME ZC AL 13 16 12 13 15 19
RUM Plantation pineapple Two James Doctor Bird
Cana Brava Ron Zacapa 23yr Smith and cross Clement Canne Bleue
12 13 11 11 12 11 12
12 11 12 12 12 12
Del Maguey Arroqueno
Motelobos Cruz de Fuego Banhez
25 14 11 10
Spirits BOURBON Breckenridge Johnny drum Old Forester Birthday Weller 12 yr Wyoming Whiskey Eagle Rare 10yr
RY E 13 12 20 16 11 13
Angel’s Envy Rye J. Rieger KCt Style
10 18 10
SCOTCH Bowmore Darkest 15 yr Great King Street Glasgow
High West Double Rye
Rittenhouse Whistlepig 10 yr Sazeraz 6yr
11 12 12 18 13
AMARI
WHISK(E)Y Clyde May ’s Alabama Style
Lot 40
12 12 Auchentoshan American Oak 13 16 Glenfarclas 105 15 Abelour A’bunadh 13 Jura superstition 19 Balvenie Caribbean Cask
Fernet-Dogma Amargo-Vallet Cynar 70 Averna
10 10 11 11
S U S TA I N A B I L I T Y MESSAGE The restaurant industr y has a big food waste problem, we at the Broken Shaker have decided to take ac tion towards lowering our food waste and landf ill waste, as well as our impac t on the environment and our communit y. According to an analysis by the Green Restaurant A ssociation, a single restaurant can produce approximately 25,0 0 0 to 75,0 0 0 pounds of food waste in one year. Food waste is not just a problem in America, but across the globe. About 1.3 billion tons of food are wasted globally each year, and around 4 0 % of that comes from restaurant s.
Broken Shaker uses fresh produce daily to create our cock tails. Limes, lemons, pineapples and herbs are all on our daily order list. Creating innovative syrups, tonic s, fresh juices and lavish garnishes all contribute to a mound of daily food waste. Going green takes time, dedication, creativit y and ac tion. We realized as a team that we have the drive and passion to give all of those and star t take small steps towards contributing to the larger conversation of sustainabilit y.
FOLLOW US ON I N S TA G R A M A N D TA G #SHAKERLIFE @BROKENSHAKER
