Featured Cocktail of the Week: Mango Pickle’s Holi Chai
This weeks featured cocktail comes from Mango Pickle in Edgewater. If you happen to find yourself on Chicago’s far north side, or accidentally taking the red line the wrong way, get off on Thorndale and enjoy some superb Indian cuisine.
Despite the expectations of many people living in the U.S., Indian food is more than curry and naan. While both are delicious staples (and featured at Mango Pickle), Indian food is far more complex.
Marissa Paolillo-Patel is an Italian-American Chef born and raised in the Chicago area. After discovering her love for cooking, she quit her 9–5 office job and spent 7 years in Bombay, India with her husband, Nakul Patel, a native of India. There, she honed her skills in Indian cuisine and immersed herself in the culture. Although she already had a passion for cooking, being exposed to Indian culture inspired her in a way she had never been before.
That is where Mango Pickle was born. Two years after returning to the U.S., she fulfilled her dream of owning and running her own restaurant. With the help and support of her husband, Mango Pickle opened its doors to the public in January 2017.
Chef Paolillo-Patel used her experiences in India, as well as her upbringing in Chicago, to modernize the menu and create a fresh take on Indian cuisine.
Dishes such as her Daily Lamb Special, which feature a different cut of lamb each day, have kept the menu exciting and colorful. But she has not forgotten about classic favorites, such as Saag Paneer and Butter Chicken Masala.
While the restaurant is food driven, the drink menu is thoughtful enough to warrant visiting for a happy hour drink on its own. Featuring a variety of stirred and shaken cocktails, it’s The Holi Chai that stands out the most. Consisting of three deconstructed parts- bourbon, housemade chai tea, and Sommrus- the cocktail is as tasty as it is interactive.
The star and centerpiece of the cocktail is the house made chai tea. Nakul Patel brought the recipe to Chicago straight from the boroughs of Bombay, India. It is a hot tea made with a special blend of spices that have an unmistakable kick on the tail end, giving it an almost addictive quality.
A shot of Bulleit Bourbon accompanies the tea, along with an Indian made liqueur called Sommrus. Patrons can either pour the bourbon and Sommrus into the chai, or shoot/sip the bourbon and Sommrus while drinking the tea.
But the real magic happens when all 3 components are combined. The creamy and sweet flavor of the Sommrus shine when paired with the spiciness of the Chai and the bite of the bourbon. The three bind harmoniously into a layered cocktail unlike any you have tried.
For warmer weather, Mango Pickle offers a variety of local craft beer as well as classic hand-crafted cocktails with an Indian twist, such as the Bombay Old Fashioned and the Mango Pickle Gin & Tonic. Whichever cocktail you choose will make your stay on their Broadway St. patio that much more enjoyable.
If you aren’t in the market for booze, the chai tea is also sold solo.
Mango Pickle is open on Wednesday and Thursday from 5 pm to 10 pm, on Friday and Saturday a half hour earlier for “chai tea time,” and from 10 am to 2 pm on Sunday for an Indian take on brunch.
