Watch CBS News

Mike's Mix: Dancing In The Moonlight

MINNEAPOLIS (WCCO) -- Each week, Mike Augustyniak searches the Twin Cities for the most creative cocktails around. This week, he's in Borough, trying his hand at a few Thanksgiving cocktails, including Dancing in the Moonlight -- a pumpkin pie in a glass.

1 Whole Egg
1 oz Pumpkin Puree *
¾ oz Ginger Syrup **
½ oz Demerara Syrup ***
¼ oz St. Elizabeth's Allspice Dram
2 oz Plantation 5-Year Rum
2 Dashes of Bittercube Blackstrap Bitters

* To make Pumpkin Puree: in a saucepan, combine 1 can of pumpkin puree and spices (cinnamon, nutmeg, clove, as instructed on the can).  Add 1/4 tsp of vanilla extract, and 1/4 cup of packed brown sugar.  Simmer on low to blend flavors, then remove from heat and let cool at room temperature before using or storing in the refrigerator.

** To make Ginger Syrup: In a saucepan over medium heat, dissolve 1 cup of granulated white sugar in 1 cup of water. Add 1 cup of sliced ginger to the mixture, bring to a boil, and simmer for 15 minutes. Remove from heat, steep for an hour, and then strain out ginger. Use or store in the refrigerator for up to two weeks.

*** To make Demerara Syrup: In a saucepan, over medium heat, dissolve 1 cup of Demerara sugar in 1 cup of water.  Cool, and use or store in the refrigerator for up to two weeks.

Instructions:
Combine all ingredients in a shaker tin, and shake over ice until very cold.  Remove ice by straining, and then shake again (called a "dry shake") until the little flecks of ice are no longer audible.  Strain into a coupe glass and garnish with freshly ground nutmeg.

Not Far From The Tree
¼ oz Vanilla Simple Syrup *
½ oz Dolin Blanc Dry Vermouth
1 oz Leopold Brothers Cranberry Liqueur
1 ¾ oz Green Apple Vodka
2 Dashes Lemon Bitters

* To make Vanilla Simple Syrup: combine 1 cup of granulated white sugar and 1 cup of water in a saucepan over medium-high heat, and stir until sugar is completely dissolved.  Split a vanilla bean lengthwise, place in a heatproof jar or bottle, and pour the hot syrup over the bean.  Allow to stand for 8 to 10 hours; remove bean, and use or store for up to two weeks.

Instructions:
Combine all ingredients in a mixing glass or tin.  Add ice and stir until well-chilled and diluted.  Strain into a chilled coupe glass, and garnish with a lemon twist.

Borough's dining room and bar offer a warm, comfortable and welcoming atmosphere. The menus change frequently with the availability of seasonal ingredients. Happy hour is available at the bar from 5 p.m. - 7 p.m. Monday through Friday. Special happy hour offerings include ½ off select beer taps, $1/ounce pours of select wines, $6 craft cocktails on tap and a special happy hour food menu.

boroughmpls.com

View CBS News In
CBS News App Open
Chrome Safari Continue
Be the first to know
Get browser notifications for breaking news, live events, and exclusive reporting.