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

DIRECTIONS:
1. Spray edible gold paint on the outside of the flute in a straight line.
2. Dust wet paint with safflower and shake off anything that didn’t stick.
3. Build cocktail in tin set and short shake.
4. Add sparkling wine Strain into painted flute.
5. Express lemon disc atop cocktail and discard. 

Courtesy of NICK KOSEVICH, proprietor of Bittercube 

The annual readers' choice awards are designed to honor the cream of the crop in the regional meetings and events industry. The awards are a celebration of the hard work and above-and-beyond service of suppliers who help planners to be at the top of their game.

 

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.