From Us


fall, two ways

Everyone’s favorite fleeting season is upon us and we’re diving deep into the joys of fall flavors. This month, we're spotlighting a hearty grain salad AND a flavorful Inspiro Tequila cocktail, both crafted from locally sourced, seasonal ingredients found at our favorite Green City Farmers’ Market. It’s no surprise that “seasonal” and “local” are two of our all-time favorite words, and just as we prefer our food to be fresh and local, when we enjoy a cocktail we also prioritize simplicity and purity.

Our most unforgettable dishes consistently begin with top-notch ingredients, and an unforgettable cocktail always starts with a high-quality, clean spirit. Fortunately, we have the ideal tequila for your new favorite fall drink – Inspiro Luna Blanco. This tequila is meticulously crafted exclusively from the finest 100% Blue Weber Agave, then carefully aged in American oak barrels for a lunar quarter, resulting in a uniquely smooth tequila that not only enhances your cocktail but is also delightful when savored on its own. As an added bonus, it hails from right here in Chicago and is crafted and owned by women.

So, without further delay, discover two recipes we can't get enough of this season.

Simple Cider Cocktail

This simple cocktail calls for very little ingredients - make sure they are all high quality and flavorful. Pure apple cider, ideally from your local market, is key.

makes 1 cocktail


  • 4 ounces of apple cider
  • 2 ounces of Inspiro Luna Blanco Tequila
  • 1 ounce freshly squeezed lime juice
  • 1 teaspoon of pure maple syrup
  • A sprig of fresh rosemary, for garnish


  • Combine all the ingredients, either by stirring or shaking, according to your preference.
  • Pour the mixture over ice.
  • Garnish with a fresh rosemary sprig.

Use code FARE10 for 10% off first Inspiro Tequila purchase at

Fall Farro

Enjoy it as a side or make it the main course - this hearty dish is full of the best fall flavors.

Serves 4

Lemon Dressing:

  • 4 Tbsp. olive oil
  • 2 Tbsp. fresh squeezed lemon juice
  • Zest from 1 lemon
  • 1/2 tsp. salt
  • 1/4 tsp. Fresh cracked pepper
  • 1 garlic clove, grated
  • Pinch red pepper flakes


Combine 4 Tbsp. olive oil, 2 Tbsp. lemon juice, salt pepper and red pepper flakes in a small jar. Secure lid tightly and shake to combine. Set aside


  • 2 lbs butternut squash, peeled and diced into 1 inch cubes
  • 1 small red onion - diced into 1 inch pieces
  • 2 cups cooked farro
  • 1 cup celery - sliced 1/4 inch thin
  • 1/2 cup parmesan cheese - freshly shaved w/ peeler
  • 2 Tbsp fresh rosemary sprigs
  • Olive oil
  • Salt
  • Maple syrup


Preheat oven to 425. Toss squash and red onion with 2 Tbsp. olive oil, 1 Tbsp. Maple syrup and 2 tsp. salt and arrange on a parchment lined baking sheet, in a single layer. Roast 25-30 minutes until evenly charred and tender. Set aside. While the squash roasts, cook farro according to package instructions, be sure to salt cooking water generously! Once farro and squash are cooked, combine in a large mixing bowl with cut celery, rosemary and lemon dressing. Add parmesan cheese and toss gently once more.