The Production

Fall is the fading of summer where the suntan fades and the air starts to smell a little different, a little more earthy. This drink is a twist on a drink that is typically thought of for summer, i.e a daiquiri. Like the days that get shorter and the dark of night gets longer, this drink is a little darker and a little earthy like fall.

INGREDIENTS:
—1 oz. truffl e fat washed Havana Club Rum
—1 oz. Gosling Spiced Rum
—1 oz. fresh grapefruit juice
—1 o.z dem simple syrup
—.5 oz. fresh lime

Red Cow might be best known for burgers, but you’d be remiss to ignore the cocktail menu. Crafted by Beverage Director Ian Lowther, drinks range from beer cocktails (called boilermakers) to shaken or stirred specialties. Lowther created the following boozy concoction just for Minnesota Meetings + Events magazine. 

INGREDIENTS:
—1 t. simple syrup
—1/3 oz. fresh grapefruit juice
—1/3 oz. fresh lemon juice
—1/3 oz. Tattersall Grapefruit Crema
—1/3 oz. St. George Pear Brandy
—1 2/3 oz. Lunazul Reposado Tequila

Tullibee’s bar team puts a twist on the French 75 with some Minnesota oomph for a refreshing spring cocktail. For more about the Hewing Hotel, flip to page 56.

RECIPE:
—1.5 oz. Norseman Gin
—.5 oz. lemon juice
—.25 oz. pine scented grenadine
—top with cava
—3 dashes Jamaica #2 bitters
—serve in a flute glass

Courtesy of TULLIBEE AT THE HEWING HOTEL

Kosevich’s Fall of ’75 features a garnish - ment you may not have seen, much less thought was possible: edible spray paint. Mixologists are getting more crafty these days, making a spectacle of their cocktails. 

INGREDIENTS:
—.5 oz. lemon 
—.5 oz. allspice syrup
—1 oz. Bombay Sapphire
—3 oz. sparkling wine
—1 eye drop Bittercube Blackstrap Bitters
—glass: flute
—garnish: edible gold spray paint, safflower

Wine means a lot of things to a lot of people. For some it’s a hobby, for others it’s religious. For some it’s just a type of alcohol, for others it’s a lifestyle. Some may find it unappetizing, while others swear they couldn’t live without it. 

But we can all agree on one thing—wine has been around for centuries, enjoyed all over the world by all groups of people, and it’s not going anywhere. 

So, it’s a no-brainer to host an event where you can toast, taste and sip wine.

Three top accoutrements dress up drinks.

A simple yet complex and delicious bourbon drink, Spice Market Old-Fashioned is one of JW Marriott’s Cocktails with Purpose creations—found on the Lobby Lounge menu at JW Marriott Minneapolis Mall of America. The beverage program, created in collaboration with New York-based Tippling Bros. and with the guidance of nutritionist Keri Glassman, emphasizes well-being and sustainability in its “garden to glass” cocktails. JW mixologists use fresh, seasonal and healthy ingredients to craft better-for-you drinks that are meant to be sipped and savored.

Breakfast cocktails. Need we say more? Yes, of course. Downtown Minneapolis’ Marin Restaurant & Bar—known for its upscale healthy plates from chef Mike Rakun—rolled out its Cheat Day Brunch menu in March, featuring decadent dishes and innovative drinks (because: weekend). The Morning ‘Rita is just one of the choice cocktails to complete your meal. The smokiness of the mezcal adds depth to the drink, differentiating it from your standard margarita, and the Sriracha salt rim adds a little heat that counters the sweet agave syrup.

In light of current events and the changing industry, the association for special event planners changes its name.

The Minnesota State Fair is underway and always a great option for getting out of the office, teambuilding, and gorging on fried food on a stick. There are over 47 new food items at this year’s fair, as well as all the classic picks, and activities to explore from concerts, to animal exhibits, to the Mighty Midway. We’ve listed some of this year’s food highlights as well as all the facts you need to know before hitting the Minnesota State Fair. 

2016 New Food: