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.
There’s a new premium vodka in the Twin Cities, and it’s distilled entirely from sugar beets. Local founders Jerad Poling and Ben Brueshoff worked with the Minnesota Department of Agriculture (MDA) to craft the first-of-its-kind BĒT Vodka. “BĒT’s ingredient is not from the deep-red vegetable that grows locally in garden plots; rather, it’s the white-tan sugar beets grown on 430,000 acres throughout Minnesota,” says Poling. “Working with the farm cooperative has given us an appreciation for sugar beet history in Minnesota as the No.
Bloomington’s newest restaurant on the scene—Lela—prides itself not only on its prime steaks, seafood crudos and handmade pasta, but also its craft cocktails. Creator of the London Calling, Leigh Allan, corporate food and beverage director, Wischermann Partners, wanted to highlight gin in this signature drink and use flavors that both complemented and balanced each other. “We chose the Ransom Old Tom Gin, which has a perfect balance of aromas and flavors,” says Allan.
This drink was originally developed for a small private party, who requested an earthy fall menu for their in-home dinner. They knew they wanted something more savory than sweet, so between the beets and the hint of balsamic vinegar, this was the perfect match. Beets have been incredibly popular for the past few years, but I love that this drink showcases them in an unconventional way.”
—1 part beet juice
—1 part carrot juice
—2 parts sweet vermouth
—3 parts bourbon
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.
Ward 6’s signature cocktail is representative of the east side of St. Paul—a cultural blend of Asian, Hispanic and European flavors. The ginger and cilantro combination came to co-owner Bob Parker in a moment of inspiration in the produce market at the Hmong Village. With ginger and cilantro muddled together, vodka as the base, St.
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
The cocktails at Local Kitchen and Bar in Ferndale change seasonally, but its classic drink, The Local, is a favorite all year long.
—1.5 oz. Bulleit Rye whiskey
—1 oz. simple syrup
—1 oz. lemon juice
—A shot of malbec wine
Mix whiskey, simple syrup and lemon juice and finish with the shot of wine.
Courtesy of LOCAL KITCHEN & BAR // 248.291.5650