Signature Drink: BeeSqueezin’

For a fundraiser at Everwood Farmstead Foundation, located in Glenwood City, Wisconsin, Jason Suss of A Proper Pour created two signature drinks, including BeeSqueezin’, that were inspired by the beehives located on the farmstead (and in which he got to use the farm’s honey and cider). 

In late September, guests gathered at Everwood Farmstead, about 70 miles east of Minneapolis, for the foundation’s annual Cultivate fundraiser, where they dined on a meal created by Jim Christiansen of Heyday Restaurant and enjoyed local artists such as Kevin Kling, Chastity Brown and Simone Perrin—all while enjoying the thoughtfully crafted cocktails from Suss.

INGREDIENTS:
—2 oz. Tattersall (or other) gin
—2 oz. apple cider
—1/2 oz. fresh lime juice
—3/4 oz. honey syrup (Everwood Honey ... if you are lucky enough to have some)
—one dash of bitters; Bittercube Bolivar or Dashfire Spiced Apple are great local options

DIRECTIONS:
Add above ingredients to cocktail shaker with ice. Shake. Strain and pour into glass with ice and matchstick-cut apples. Garnish with a slapped thyme sprig and fresh ground cinnamon.

Courtesy of Jason Suss of A Proper Pour, A Proper Pour provides professional bartending services for parties and private events.

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