Signature Drink: Traditional Sazerac

What better way to toast the changing of the leaves and arrival of cool fall breezes than with a cozy snifter of Sazerac crafted by the talented Esker Grove bar manager Jon Olson?

Nestled between the Walker Art Center’s contemporary collections and iconic Minneapolis landmarks, Esker Grove has attracted a following of its own. The restaurant was recently named one of the Travel Channel’s 10 best international museum restaurants and has quickly become a favorite local spot to enjoy New American fare and creative cocktails. 

With two full floor-to-ceiling glass walls, the airy space is also the perfect spot for private events. “It’s a very open, bright, naturally lit space with truly great light and a gorgeous view,” says General Manager Kim Tong. “Guests can enjoy their event in an urban space while looking out at the Minneapolis Sculpture Garden and the Basilica of Saint Mary, and the view from the outside looking in is just as interesting and inviting.” 

INGREDIENTS:
» 70 ml Old Overholt rye whiskey
» 7.5 ml Demerara syrup *
» 10 dashes Peychaud’s bitters
» rinse of absinthe or Herbsaint liqueur 

DIRECTIONS:
Mix all ingredients in a stirring glass. Add ice and stir for 30 seconds. Rinse a lowball glass with a splash of absinthe and a few small pieces of ice. Swirl until absinthe becomes cloudy and viscus. Coat the walls of the glass and discard absinthe in another glass. Strain into a rinsed glass. Express a lemon peel over cocktail and discard. 

*DEMERARA SYRUP:
Add 2 parts Demerara sugar and 1 part water in a saucepan. Bring to a simmer and stir until sugar is completely dissolved. Allow the syrup to cool, then keep refrigerated.

 

Courtesy of Jon Olson, Esker Grove bar manager | hello@eskergrove.com

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