Cocktails CocktailsC U C U M B E R C R U S H 1 4

Vodka, Cucumber, Basil, St~Germain, Grande Liqueur De Sapins

M A N G O T H I R S T T R A P 1 4

Altos Blancos Tequila, Mango, Turmeric, Lime, Kimchi

I S L E O F O L D F A S H I O N E D 1 4

Old Forester Bonded Bourbon, Ron Zacapa, Pineapple, Demerara

D A T I N G A P P S P R I T Z 1 3

Aperol, Uruapan Charanda Cane Spirit, Raspberry, Soda

R E T A I L T H E R A P Y 1 4

Hendricks Gin, Amycus White Blend, Local Rhubarb Soda

P O O R U N F O R T U N A T E S O U L S 1 5

Nori Ilegal Mezcal, Ramazzotti Amaro, Dry Vermouth, Lime

C I N N C I T Y “ P A L O M A ” 1 5

Rujero Singani Cynar, Grapefruit, Passionfruit, Cinnamon

* H I G H * B A L L E R 1 3

Beefeater Gin, Glenlivet Founder’s, St~Germain, Masala Chai Tonic,

Lemon

T H E 9 0 2 1 0 1 5

Lot 40 Rye, Lustau Amontillado Peach, Apricot, Lemon

P A S S T H E D U T C H I E 1 5

Bols Genever, Rhinehall Mango Brandy, Pedro Ximenez, Sherry, Apple, Lime

C O O L F O R T H E S U M M E R 1 5

Knob Creek Bourbon, El Dorado 5 yr Rum, Blackberry, Honey, Lemon,

Hamilton Pimento Dram

L A T E N I G H T T E X T M A N H A T T A N 1 6

Highland Park Magnus Single Malt, Lot 40 Rye, Ancho Reyes, Coffee

M A R T I N I T E A S E R V I C E 1 6

Jasmine Pearl Absolut Elyx, Salers, Extra Dry Vermouth,

Rhinehall Cherry Brandy

# 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 L Y 8 Highlife & Shot of Medley Bros Bourbon

# B O D Y S H O T S 1 3Ramona Sparkling Wine & Shot of St~Germain

BAR MANAGER: DJ DODD TEAM: AMY PROBASCO, ERIC O’NEILL, JUANARIAS LOPEZ, JAYARE WUO

20% SERVICE CHARGE WILL BE ADDED TOPARTIES OF SIX OR MORE. WE RESERVE THE RIGHT TO HOLD AN I.D. FOR ALL SPECIALTY GLASSWARE.

S H A K E R Q U E E N 1 3

Monkey Shoulder, Cana Brava Rum, Ginger, Lemon,

Fernet Lola

C H O O S E Y O U R S P I R I T ,

F R U I T & B O T A N I C A L

PITCHER | 70 (Serves 4-6)

BOWL | 200 (Serves 8-15)

M O N D A Y - F R I D A Y

4 P M - 6 P M

Drafts & House Wines 5

Daily Cocktail & Punch 7

After Happy Hour: Daily Cocktail & Punch 10

$1 FROM EACH DAILY DAIQUIRI WILL GO TO THE TREVOR PROJECT, PROVIDING CRISIS INTERVENTION AND SUICIDE PREVENTION

SERVICES TO LGBTQ+ YOUTH AND WILL BE MATCHED BY HOUSE SPIRITS - ASK YOUR SERVER FOR DETAILS

Punch Service

Daily Daiquiri Happy Hour

F R E E H A N D B U R G E R ,

H O U S E F R I E S , D O M E S T I C B R E W

Impossible burger vegetarian patty +2

(Available only during Happy Hour: M-F, 4pm-6pm)

Wines

Sparkling Wines

H O B O W I N E C O “ C A M P ”

Chardonnay, California

A LO I S L A G E D E R

Pinot Bianco, Italy

C LO V I S

Syrah, France

N O F I N E P R I N T

Cabernet Sauvignon, California

D O M A N I N E F I C H E T B O U R G O G N E

Pinot Noir, France

C A M P O V I E J O

Cava, Spain

C A N A R D D U C H E N E B R U T

Champagne, France

C H AT E A U M O N C O N T O U R R O S É

Cremant de Loire, France

12 / 55

12 / 55

10 / 45

12 / 55

12 / 55

10 / 45

20 / 90

12 / 55

M I L L E R H I G H L I F E Lager, Milwaukee, WI

T E C AT E Lager, Mexico

L E F T H A N D B R E W I N G Nitro Milk Stout, CO

H A L F A C R E D A I S Y C U T T E R / Pale Ale, 16oz, Chicago

S E AT T L E D R Y C I D E R WA

W H I N E R B E E R C O. L E T U B Wild Farmhouse Ale, IL

L A G U N I TA S I PA IPA, Draft, Chicago

O F F C O LO R T O O T H A N D C L AW Pilsner, Draft, Chicago

5

5

9

9

8

7

8

8

bottled & canned

Brews

Spirits Spirits

B R E C K E N R I D G E 1 5

W E L L E R 1 2 Y R 1 6

W YO M I N G W H I S K E Y 1 1

B L A N T O N ’ S 1 6

W O O D F O R D R E S E R V E 1 4

T E Q U I L A O C H O P L ATA 1 3

F O R TA L E Z A R E P O S A D O 1 6

T E Q U I L A C A B E Z A 1 3

T R O M B A B L A N C O 1 3

AV I O N S I LV E R 1 5

A N G E L’ S E N V Y R Y E 1 8

J . R I E G E R K C T S T Y L E 1 0

T O K I 1 2

B A S T I L L E S I N G L E M A LT 1 3

LO T 4 0 1 1

H I G H W E S T D O U B L E R Y E 1 2

R I T T E N H O U S E 1 2

W H I S T L E P I G 1 0 Y R 1 8

S A Z E R A Z 6 Y R 1 3

O L D O V E R H O LT B O N D E D 1 3

P L A N TAT I O N P I N E A P P L E 12

T W O J A M E S D O C T O R B I R D 11

C A N A B R AVA 12

S M I T H A N D C R O S S 12

C L E M E N T C A N N E B L E U E 12

S A N TA T E R E S A 1 7 9 6 15

B O W M O R E D A R K E S T 1 5 Y R 2 0

G R E AT K I N G S T R E E T G L A S G O W 1 6

A U C H E N T O S H A N A M E R I C A N O A K 1 8

G L E N FA R C L A S 1 0 5 2 7

A B E LO U R A’ B U N A D H 2 2

J U R A S U P E R S T I T I O N 1 8

B A LV E N I E C A R I B B E A N C A S K 2 1

M O N K E Y S H O U L D E R 1 5

F E R N E T - D O G M A 1 0

A M A R G O - VA L L E T 1 0

C Y N A R 7 0 1 1

AV E R N A 1 1

R H I N E H A L L F E R N E T LO L A 1 1

A B S O LU T E LY X 1 3

K E T E L O N E 1 3

G R E Y G O O S E 1 3

T I T O ’ S 1 3

B E LV E D E R E 1 3

Vodka Bourbon

Tequila Whisk(e)y

AV I AT I O N A M E R I C A N 1 2

P LY M O U T H 1 3

B R O O K LY N 1 1

F O R D S 1 1

B O TA N I S T 1 2

L E T H E R B E E 1 1

O L D G R O V E B A R R E L AG E D 12

Gin Rye

Rum Scotch

M O T E LO B O S 1 4

C R U Z D E F U E G O 1 1

B A N H E Z 1 0

D E L M AG U E Y M A D R E C U I X E 25

I L E G A L S I LV E R 1 2

Mezcal Amari

H E N N E S S Y P R I V L E D G E 1 8

H E N N E S S Y X O 3 0

R H I N E H A L L M A N G O 1 6

R H I N E H A L L B A N A N A 15

R H I N E H A L L B I E R S C H N A P S 1 5

Brandy

G R I D D L E D D A T E S 7Almond, Dark Chocolate, Medjool Dates, Lime, Maldon salt

H O U S E S A L A D 9Arugula, Licorice Vinaigrette, Gorgonzola, Sweety Drop Peppers,

Thyme Bread Crumb

O C T O O N T H E P L A N C H A 1 6Seared Octopus, Corn Puree, Daikon, Jicama, Sweety Drops, Jalapeño

G O A T C H E E S E F O N D U E 1 5Brown Sugar, Whipped Goat Cheese, Blood Orange, Heirloom Cherry

Tomato, Thai Basil, Toasties

B T A 9Bacon (Veggie or Pork), Heirloom Tomato, Arugula, Chipotle Aioli

F R I E D C H I C K E N S A N D O 1 4Rosemary Honey Fried Chicken, Gochujang, House Aioli, Kale,

Molasses Pickle

F O ’ B O Y 1 3Impossible Sausage , Fried Oyster Mushrooms, Cucumber,

Vegan Remoulade, Spring Greens

B R E A D B O A R D $ 1 4House Lavash, Dukkah Spice, Curry Butter, Muhammara, Labneh

W A R F R I E S $ 1 2House Fries, Peanut Satay Sauce, Curry Ketchup,

Aioli, Minced Shallot, Cilantro

F R E E H A N D B U R G E R $ 1 4 Custom-blended Beef, American Cheese, Spring

Greens, Shaved Onion, Fancy SauceSubstitute Impossible burger vegetarian patty +2

F E N N E L P O L L E N C H I P S 6Tonnato

C U C U M B E R S A L A D 6Sesame, Shallot

F R I E S 7Fried sage, Rosemary, House Aioli

L A V A S H 6Curry Butter, Maldon Salt

M E X I C A N C H O C O L A T E M O U S S E 9Dark Chocolate, Macerated Pomegranate, Maldon Salt

Bar Food Bar Food

WANT TO HOST YOUR NEXT EVENT HERE? (YES) CONTACT: BROKENSHAKER.CHICAGO@THEFREEHAND.COMSPECIAL MENUS AVAILABLE FOR PARTIES OF 10 OR MORE

MANY INGREDIENTS ON OUR MENU ARE NOT LISTED. PLEASE INFORM YOUR SERVER OF ANY DIETARY RESTRICTIONS OR ALLERGIES. THE CHICAGO DEPARTMENT OF PUBLIC HEALTH ADVISES THAT

CONSUMPTION RAW OR UNDERCOOKED FOODS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

Lil Bites

EXECUTIVE CHEF: OLLIE WALLECK

F O L L O W U S O N I N S T A G R A M

A N D T A G # S H A K E R L I F E

@brokenshaker

According to a study by the Green Restaurant Association, a single restaurant can produce

between 25,000 to 75,000 pounds of food waste in one year. This is not just a problem in the United States, but throughout the world - with 1.3 billion tons of food wasted annually,

40% of which stems from restaurants.

In an effort to combat this global issue, The Broken Shaker is committed to making an

environmental impact by taking care to use

each ingredient to its fullest, incorporating compostable straws and garnishes into cocktails, and using bamboo and other

environmentally safe materials for packaging and to-go containers.

Going green takes time, dedication and creativity. As a business, we have decided

to take action and to stay informed on how we can make better for our planet - and we

hope you will too.