Mike's Mix: Fall Cocktails From Red Stag Supper Club

Each week, Mike Augustyniak finds a new cocktail from a local mixologist. This week, he heads to northeast Minneapolis' Red Stag Supper Club for a couple cocktails that will have you in the mood for fall.

Singapore Sling

¼ oz Tattersall Sour Cherry liqueur
1 ½ oz Beefeater Gin
½ oz Benedictine
1 oz sour mix*
2 oz Soda water
3-4 dashes Angostura Bitters

*Sour mix should be made and not bought; combine 2 parts simple syrup, 2 parts lemon juice, and 1 part lime juice. Store in refrigerator for up to several months.

Instructions:

Start by adding the cherry liqueur to the bottom of a hurricane glass. In a mixing tin, combine gin, Benedictine, sour mix and ice. Shake 12-20 seconds. Strain mixture into glass over fresh ice. Top with soda and bitters. Garnish with a lemon wheel and a brandied cherry.

6 Horse

2 oz Angostura Amaro
½ o homemade sour mix*
1 egg white
House-made lemon bitters

*Sour mix should be made and not bought; combine 2 parts simple syrup, 2 parts lemon juice, and 1 part lime juice. Store in refrigerator for up to several months.

Instructions:

Add all ingredients to a shaker tin, without ice. "Dry" shake for 20 seconds or more to whip up the egg white. Add ice to the tin, and shake for another 12-20 seconds to chill. Strain into a glass, like a brandy snifter, and float bitters of your choice. Red Stag uses house-made apple bitters, but Abbott's or Angostura work well.