From Italy to Greece, doughnuts at Wicker Park’s Taxim are authenticated with a splash of ouzo. Natalie Zarzour, owner of Andersonville’s late Pasticceria Natalina (R.I.P.), has been chipping in on the desserts at Taxim to help out her friend, chef/owner David Schneider. She says the addition of ouzo to the doughnuts provides a subtle anise flavor and acts as a leavening agent. As the doughnuts are fried and the alcohol cooks off, it expands the dough, making them fluffier. Fluffy and boozy makes for a happy doughnut indeed. She serves them with warm spiced honey sauce.
Booze and doughnuts are frequent bedfellows at Three Aces. The bar deftly combines coffee and booze with their current doughnuts, simultaneously satisfying your need for caffeine and ethanol. The doughnuts are of the cake variety, made with Dark Matter’s Unicorn Blood coffee in the batter and the glaze. They’re served with a side car of stout punch, made with Left Hand Milk Stout Nitro, condensed milk, cinnamon, nutmeg and an egg. “The stout punch is something I had a while back and always wanted to find a way to use it in a culinary sense,” says executive chef Matt Troost. His dessert philosophy is simplicity, and doughnuts are as simple and comforting as they come. But he always likes to partner the doughnuts with something else on the plate, be it stout punch, coffee, or hot chocolate. “At first I thought to go with the obvious of a little side car of coffee, but then I remembered this awesome little drink and it fit perfectly,” he says, calling the stout punch not too sweet, not too boozy, and a perfect complement to the coffee doughnuts. Coming up, Troost will be debuting s’more doughnuts, made with White Russian marshmallow fluff, chocolate and graham cracker, and a glass of milk.