Every Friday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. Throughout January, he’s putting some pep in his morning step with breakfast cocktail recipes from The Freehouse, the brand new brewpub in the North Loop of Minneapolis. This week’s selection features bacon, which who’s going to argue against bacon for brunch?
1½ oz. Crown Royal Maple
½ oz. Jagermeister
2 dashes Angustura Bitters
1 oz. Orange Juice
1 slice Orange
Garnish: Skewered candied Bacon*
*To make candied bacon: cook bacon as you normally would, but cover with brown sugar for the final few moments of cooking.
Muddle the orange slice in the bottom of a mixing glass.
Add the fresh-squeezed orange juice and bitters, and fill the mixing glass with ice.
Pour in the Crown Royal and Jagermeister.
Shake well until mixed.
Garnish with candied bacon.
Jagermeister? Yes, Jagermeister – it’s not just for college bars anymore! Despite my skepticism at the outset, bartender Travis Waltz’s was right to insist that the Jager would smooth out when combined with the other ingredients. I tried to taste it, but I couldn’t; instead, I tasted the mapley goodness of the Crown Royal, orange, and, the salty-sweet candied bacon. This might be my new favorite brunch beverage … and I might just have to invite Jager to another classy cocktail party in the future.
About The Freehouse
“There are other brewpubs, taprooms and bars that serve only one brand of beer. But we are not that. We serve our beer side-by-side with that of our competition with the belief that quality and selection of our ingredients and the care and craft of our brewmasters and chefs will shine through in every batch we brew, every pint we pour and every plate we serve,” their website promises. See Curiocity columnist Sara Pelissero’s review of the restaurant’s food menu here.
To find more recipes from Mike’s Mix, click here.