By Erik Eastman, Easy & Oskey
Photos by James Eastman
Brunch is officially a thing. No longer is brunch synonymous with soggy pancakes and limp bacon in scalding hot chafing dishes at the Hotel No Name. Some of the best restaurants in our twin towns are offering a fabulous brunch experience, including The Strip Club in St. Paul, Sea Change in Minneapolis, and a lot more.
Of course, one thing any proper brunch shouldn’t be without is a delicious cocktail. Said cocktail can be “restorative”—The Strip Club’s Ryan Ecklund’s term for a little helping hand back to the world from the prior evening’s festivities—or can simply be refreshing and food-friendly.
The Abeille 75 is just such a cocktail, leaning heavily on one of our favorite things, sparkling wine. Chuck Kanski, proprietor of the wildly popular Solo Vino on Selby Avenue in St. Paul, is a sparkling wine advocate. His shop stocks everything from very cost effective Spanish Cava to Grower Champagne. “I always have a bottle of Cava ready in my fridge,” says Kanski. “Cava is cost effective and the perfect choice when needing an accent for a cocktail or mimosa or just a simple glass to start the day. I mean finish the day!”
Obviously, Chuck is our kind of guy. And the Abeille 75 is your kind of drink. Don’t let the simplicity of the ingredients fool you. This drink packs plenty of flavor and charm. Choose a quality honey for the honey syrup and a dry Spanish Cava for the bubbles, and you’ll be the talk of your next brunch event.
1.5 oz Dry Gin (such as Beefeater, or Prairie Organic if you’d like to keep it local)
½ oz honey syrup (equal parts quality honey and water, heated, dissolved)
½ oz fresh lemon juice
2 oz Dry Spanish Cava, such as Peralada (availableat Solo Vino)
¼ tsp Easy & Oskey Apricot Bitters
Combine gin, honey syrup, and lemon juice in a cocktail shaker with clean ice. Shake, and strain into a coupe glass. Top with Cava and bitters. Note: Use 4 oz dried apricots with the Easy & Oskey Naked Bitters Kit to fashion your own apricot bitters.