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Mike's Mix: Fine Spirits Classic

MINNEAPOLIS (WCCO) -- Each week, Mike Augustyniak finds a new cocktail from a local mixologist. This week, Mike checks out a couple of cocktails from the Fine Spirits Classic.

The Professor

  • 2 oz Prairie Gin
  • ¾ oz ginger syrup*
  • ¾ oz lime juice
  • 3 drops of Angostura Bitters

Instructions:

*To make ginger syrup: combine 1 part ginger juice with 2 parts sugar over heat until dissolved.

Combine gin, ginger syrup, lime juice and ice into a cocktail shaker, cover and shake until chilled. Pour into glass and garnish with 3 drops of Angostura Bitters.

Taste Test

A mainstay on the menu since the beginning of Bradstreet Craftshouse, this ginger-y take on the classic Gimlet was developed by bartender Toby Maloney.  It brings on the spice, without any of the heat, using fresh ginger juice in a rich simple syrup.  Tangy, citrusy and balanced, this cocktail is great for summer, and pairs perfectly with Asian-inspired dishes.

Bradstreet Neighborhood Craftshouse serves cocktails with an Eastern influence, and food that can best be described as American classics with a Japanese interpretation.

The Bee's Knees

  • 2 oz Tattersall Gin
  • 1 ½ oz lemon juice
  • ¾ oz honey syrup *

Instructions:

*To make honey syrup, combine equal parts honey and water over heat until dissolved.

Combine gin, lemon juice, honey syrup and ice into a cocktail shaker, cover and shake until chilled. Place in rocks glass and garnish with a lemon wheel.

Taste Test

The Bee's Knees cocktail was developed with a very specific purpose -- mask the horrendous flavor of Prohibition-era bathtub gin.  Apparently this recipe was one of the best, and owes its name to a popular phrase of the era.  The 22 botanicals contained in Tattersall gin gives this version of the cocktail extra complexity and notes befitting of summer.

Citizen Supper Club specializes in the food and drink of the 1960s, and is located in the InterContinental hotel in St. Paul.

 

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