“Whether you love winter in Minnesota or hate it, a good winter drink can make the season more enjoyable. My favorite winter drinks are a whole category of cocktails called Flips. A cousin to the eponymous eggnog—but so, so, so much more delicious—Flips incorporate heavy cream with a whole egg, spirit, and sugar to make a dangerously delightful drink.
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.
—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
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.
—.5 oz. lemon
—.5 oz. allspice syrup
—1 oz. Bombay Sapphire
—3 oz. sparkling wine
—1 eye drop Bittercube Blackstrap Bitters
—garnish: edible gold spray paint, safflower
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.
These interviews are part of a series that highlights new hires within the industry. Have you recently started a new role or do you know someone who has? Submit your ideas to firstname.lastname@example.org.
Susie Scott was recently hired to be the restaurant manager of the Carillon in Austin, Texas.
1. What are you looking forward to in your new role as the restaurant manager of The Carillon?
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.
Recently opened on St. Paul’s Cathedral Hill, The Salt Cellar is a blend of old-school service and modern, locally inspired cuisine mixed with an interactive dining experience. The steak and seafood restaurant’s private dining room, the Cathedral Room, seats up to 50 people and comes with a customized menu for any event. The Martinez, one of Salt Cellar’s signature drinks, evokes the restaurants’ modern-classic theme.
—1.5 oz. Haymans Old Tom Gin
—1.5 oz. Carpano Antica Formula
—.25 oz. Luxardo Maraschino liqueur
—Regans orange bitters
Sugarlands Shine, authentic moonshine that hails from the mountains of east Tennessee, recently found its way to Minnesota and is now available across the state in stores, bars and restaurants. Sugarlands Distilling Company stays true to Tennessee’s rich history; grains are ground in an artisanal stone mill and mixed with Smoky Mountain water and every batch of moonshine is distilled six times.
A Minneapolis staple, Eat Street Social created this perfect holiday cocktail. The Jersey Lightning was popular during the Colonial Era; George Washington even requested the recipe for this buzzy drink. Festive and presidential? We’ll cheers to that.
—1 oz. Laird’s AppleJack
—.5 oz. Pierre Ferrand 1840 cognac
—.75 oz. Cocchi Americano
—.75 oz. Carpano Antica
—1/2 eyedropper cinnamon tincture
—1 eyedropper Bittercube Orange bitters
Serving alcohol at a meeting or event tends to be a boon for guests, but it can also add stress for planners. Luckily, Complete Beverage Service, a Minneapolis-based beverage company, has spent more than 20 years perfecting the art of beverage catering in the metro area.