Mike's Mix: 2 Cocktails From Tongue In Cheek
Every Saturday, Mike Augustyniak learns a new cocktail recipe from a local mixologist. This week, he's heading to St. Paul's Payne-Phalen neighborhood for a not hardly seasonal drink to take you away from these winter months.
Paradise By The Boiler Room Light
Ingredients
- 1 oz. 11 Wells Boiler Room Rum
- ½ oz. 11 Wells Cherry Liqueur
- ¼ oz. Luxardo Maraschino Liqueur
- 1 ½ oz. pineapple juice
- ¼ oz. lemon juice
- 2 dashes of Dashfire bitters
Directions
Combine in a mixing glass with ice. Shake and strain into Pilsner glass with ice. Top with soda water.
Taste Test
This cocktail is an option for those who want to ignore winter's chill, and transport themselves (mentally) to a warmer clime. Serve the "Paradise…" in a mug with an umbrella, and it could even pass for a tiki drink. If you're looking for balanced sweetness and acidity, with a fruity flavor, this one is for you.
Norway Jose
Ingredients
- 1 ¼ oz. Linie Aquavit
- ½ oz. Grand Marnier
- ½ oz. lemon juice
- ½ oz. lime juice
- ½ oz. simple syrup
- 1 egg white
Directions
Combine in a mixing glass with ice. Shake and strain into stemless wine glass. Drizzle 2 shakes of Peychaud bitters over top. Swirl bitters to make it look pretty.
Taste Test
This cocktail has a completely different flavor profile from the first. The cask-aged Linie Aquavit gives the drink a rounded caraway base that's complex and interesting, with the hint of anise on the nose, from the Peychaud's. An egg white creates a foamy head to the cocktail, with a "thicker" drinking consistency.
About Tongue In Cheek
Tongue In Cheek, located in St. Paul's Payne-Phalen neighborhood, has a daily happy hour from 4 to 7 p.m. that features drink and food specials.
