Mike’s Mix: The Bitter Redhead
Every Friday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. Throughout April, Mike’s picking up some exciting recipes from the newest dining hotspot in south Minneapolis: the just-opened Heyday in the Lyn-Lake area. This week’s selection has a little heat to it.
The Bitter Redhead
2 oz Cabinstill bourbon (or another inexpensive, but not cheap, bourbon)
¾ oz Campari-ginger-jalepeño syrup (recipe follows)
Fat ¾ oz (between one and ¾ oz) fresh-squeezed lemon juice
Combine ingredients, pour over ice in a shaker, and shake. Serve in a rocks glass. Cut coin-sized circle of lemon peel, squeeze over the glass, and place in drink.
¾ cup chopped ginger, a food processor or robot coupe works great
2 chopped jalepeños, seeds removed
1 3/4 cup white sugar
1 ¼ cup Campari
1.5 c water
Bring all ingredients to a boil in a saucepan, simmer for approximately 40 min, stain off solids.
Not as spicy or as bitter as the name might indicate, this drink a bourbon or whiskey sour at its core. It offers an introduction to Campari… with its bitter flavor, and the spiciness of the jalepeno, being tempered by the ginger and the bourbon.
Heyday is located at 2700 Lyndale Ave. S. The restaurant serves dinner daily, starting at 5 p.m. For a sample menu and more information, click here. For Sara Pelissero’s Q&A with co-owner Lorin Zinter, click here.
To find more recipes from Mike’s Mix, click here.