Craft Cocktail: Rosolio Spritz at Icehouse

A good cocktail doesn’t need to be complicated. Context is king, and this is the season for splashing liqueur into a glass full of ice, topping it with sparkling wine, and calling it an afternoon. On a recent lazy day in the sunshine of Eat Street, we ducked into Icehouse where bar manager Whitney Evans … [ Read more]

Spirits Close-Up: Egg Whites

If a cocktail has citrus, try adding an egg white,” says bartender Sean Cooke, separating an egg behind the bar at Fitzgerald’s on Selby Avenue in St. Paul. “Sours, daiquiris, gimlets, amaretto sour with egg white is amazing, and it makes a luxurious margarita.” (He made us one. It sure does.) So we asked bartenders … [ Read more]

Craft Cocktail: Clover Club at Hodges Bend

A ring of egg white foam makes a cocktail look undeniably enticing. Like the blooming head on a pint of pale ale or the pillowy tuft of milk dolloped atop a latte, a layer of foam announces your drink will have texture and contrast—two defining features of our cocktail this month. We find it at … [ Read more]

Craft Cocktail: Tattersall’s Salty Dog

A clear spirit and a slug of Fresca is tailor-made for an oversized plastic cup and the ragged sunshine of June. It’s a combination that says, “I’m going to lounge on a boat that’s still tied to the dock and don’t bother me until I finish this book,” or perhaps, “I have to spend Saturday … [ Read more]

Craft Cocktail: Fleming Florey & Chain

For many drinkers who love a good whisky, the smokiest Scotches can still be challenging. When a distillery smokes their malt over peat moss, it can result in an intensity of flavor that’s hard to ignore. Unless, that is, you doctor it with some other intense flavors like ginger and lemon in a cocktail like … [ Read more]

Spirits Close-up: Blended Whiskey

The world of spirits is full of outdated terms. But perhaps no phrase should be relegated to the recycle bin of booze history quite like “blended whiskey.” As a contrast to “straight bourbon whiskey,” “blended whiskey” was a catch-all term created to describe the strategy of stretching the leftovers—a little of the good stuff, mixed … [ Read more]

Craft Cocktail: Avocadarita at fig + farro

Margaritas and avocados go hand in hand, especially when the weather turns hot and humid. And at fig + farro, both can literally be in your hand at the same time with their Avocadarita. “Avocados lend an amazing, creamy mouthfeel and an awesome light color,” says Michael Dunn, bartender at fig + farro. “Sweet orange, … [ Read more]

Craft Cocktail: Murakami Tea Punch at Martina

There’s an old rhyme from Barbados that describes the ratio of ingredients in a bowl of punch: “One of sour, two of sweet, three of strong, and four of weak.” When Dustin Nguyen won the punch-making competition for Martina at this year’s Minneapolis regional of Cochon555, his creation followed those proportions. But it wasn’t that … [ Read more]

Spirits Close-Up: Lesser-Known Liquor

The craft cocktail movement, aided by exciting boutique importers, is bringing so many interesting new bottles of booze to our local shelves. But which ones are worth a bother? Which are versatile enough to play around with, and easy to mix into your favorite drinks? We asked MSP bartenders to endorse three of the stranger … [ Read more]

Spirits Close-Up: Absinthe

Absinthe is loaded with misinformation. So let’s get a few things straight: Absinthe in America is as “real” as the absinthe in Europe. Since before Prohibition, we had mistakenly attributed mind-altering properties to a compound called thujone that’s found in wormwood (Artemisia absinthium), the main flavoring agent of absinthe. Thujone is not hallucinogenic and, despite … [ Read more]

Craft Cocktail: Lychee Keen at Hai Hai

Outside of Hai Hai in Northeast Minneapolis, the snow banks are growing and the wind is howling. Inside, there’s sugar cane being pressed, limes being juiced, and a thicket of green herbs covering the bar. As long as I don’t leave this bar seat, it’s no longer winter as far as I’m concerned. Let’s keep … [ Read more]

Craft Cocktails: Martini recipes from Marvel Bar

Gin, vermouth, bitters, ice, stir, strain. The most classic of all cocktails is as simple as it is spectacular. Here, the martini experts at Marvel Bar offer five takes: On Marvel’s house martini Peder Schweigert, General Manager “You’re trying to create this thing that is greater than the sum of its parts. It’s not about … [ Read more]

Spirits Close-Up: White Aperitifs

When you’re making cocktails, there’s easy, and there’s interesting, and rarely the twain shall meet. On the one hand, you can buy pre-bottled cocktails and take your rail booze with a side of preservatives and corn syrup. On the other, you can spend the better part of an afternoon infusing spirits, simmering gomme syrup, and … [ Read more]

Craft Cocktail: Walter Mondale at Young Joni’s Back Bar

February drinking in Minnesota often leads us down dark alleys into dark basements, drinking dark spirits to soothe our darkening spirits. But this alley behind Dangerous Man Brewing is leading me toward something a little more lighthearted. “It’s served up, it’s elegant, and has this really pretty color,” says Adam Gorski, pouring a copper-orange drink … [ Read more]

Spirits Close Up: Sherry

There’s no doubt that sherry can be an acquired taste. Sipped neat, one might find it tangy and robust, or acetic and brash. But paired with the right spirit or sugar, it can be transformed to show more like toffee, hazelnuts, and salted caramel. Here’s how to mix it. Bit player: Sherry is an oxidized, … [ Read more]