In April, Deleece spins off Shochu at 3313 N. Clark Street in Wrigleyville, where Asian-edged New American small plates will pair with cocktails made from – you guessed it – Japan's top distilled spirit, shochu. Typically made from rice, barley, sweet potatoes or black sugar, the signature liquor will be mixed with the likes of guava and ginger or green apple and litchi, as well as with traditional brunch Bloody Marys and mimosas.