Chicago Peninsula Debuts New Rooftop Bar

Every city has its must-sees. Landmarks or museums or views that any self-respecting tourist can't fly home without seeing. Chicago has the Field Museum, Second City, Cloud Gate (okay, the Bean), Navy Pier and now a rooftop bar that, as of June, is being added to the list of Windy City bragging rights.

Chicago's Five-Star, AAA Five Diamond Peninsula Hotel already claims the city's biggest (and priciest) luxury suite. It's 3654-square foot eponymous suite has three bedrooms, a full living room with a baby grand, a gym, a media room and a 2000-square foot wrap-around terrace with an outdoor jacuzzi.

But in mid-June, this Chicago icon will debut what will surely become the city's best (and perhaps priciest) rooftop bar.

Z Bar, named for the Peninsula's long-time manager, Maria Zec, will not only offer stunning views (it overlooks Michigan Avenue and provides inspiring glimpses of Lake Michigan), but will also offer a whole menu of international cocktails found nowhere else in Chicago. Or the world, for that matter.

Vlad Novikov, a Russian-born chemist, is the Director of Cocktails and Culture, an unusual job title that, as far as we know, only he can claim.

"People like to use the term mixologist, but I see my job as so much more," he says. "You have to know the history and the culture behind any spirit to really understand it. You can't fully appreciate cognac, for example, without knowing where it comes from."

"I'm just so proud of what we're doing," Novikov says of Z Bar's meticulously-curated menu. "Every single ingredient in every single cocktail is intentionally chosen. From the barrel aged bitters in the Old-Fashioned (Z Bar bought the entire supply from San Franciso's Bitter Queens) to the cane sugar (specially processed in Louisiana) is the most exceptional ingredient available today."

Take Z Bar's Paralia, for example. The genesis for this breezy, Greek-inspired cocktail was Novikov studies (along with chemistry, he majored in Greek and Latin) in the Greek islands of Cyclades.

While on Chios, he discovered mastiha, a liqueur made from the sap of the lentisk tree. The rare sap grows one place in the world (the south side of Chios) and for thousands of years, it has been used to make sweets and liqueurs.

Z Bar's Paralia, combines this ancient Greek spirit with lemon verbena, a French peach liquor and tsipouro, a Greek grape liqueur. Its garnished with a tiny green peach that looks like an olive but tastes like a well, a peach.

Z Bar's Manhattan Royale stars a rare 18-year-old bourbon garnished tableside and served over ice laced with 24-karat gold.

The Disco Fever, an Absolut Elyx-based cocktail, will be served in a disco ball.

Each and every drink is Instagram-worthy and, for those who want to "try this at home," mixology master classes will be offered.

Z Bar will also have an exclusive playlist put together by internationally-renowned DJ and producer Alyson Calagna, an exclusive elevator (it's forest themed and will be unlike any other elevator) and exclusive décor designed by Yabu Pushelberg.

So whether you sample from its international drink menu or just hang out in its private salon, you will want to add a selfie from Z Bar to your Chicago bucket list.