MINNEAPOLIS (WCCO) — Each week, Mike Augustyniak visits a local mixologist to see what they’re stirring up. This week, he heads to The Moxy Hotel in Minneapolis’ Uptown, which is as unique as its neighborhood.
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1 ½ oz Tattersall Gin
1 oz Tattersall Grapefruit Crema
¾ oz Fresh Lemon Juice
½ oz 1:1 Simple Syrup
Pour all ingredients into shaker tin, add ice, and shake hard. Strain into a chilled Coup glass, and garnish with fun Grapefruit peel cutouts.
2 oz J. Carver Runestone Rye
¼ oz Honey Syrup *
¼ oz Yuzu Puree
½ oz Cardamom Syrup **
* To make Honey Syrup: Dissolve 1 cup honey in 1 cup water over heat. Store for up to 2 weeks.
** To Make Cardamom Syrup: Smash and lightly toast approximately ¼ cup of cardamom pods (Moxy recommends a mix of black and green pods). Combine toasted pods with 1 cup of Demerara sugar and 1 cup of water. Stir over heat until sugar is dissolved. Allow to cool, then allow syrup and pods to infuse for a few days in the refrigerator. Strain off pods and use or store for up to two weeks.
Pour all ingredients into shaker tin, add ice, and lightly shake. Strain into a tin mug, over crushed ice. Garnish with a dried apple chip.
Moxy – Minneapolis Uptown is the first of two planned Moxy Hotels in Minneapolis, which promise “all the comforts of your own living room but with the exciting action of a backstage pass.” The design is “rock-chic,” featuring a full bar and sidewalk patio. Cheeky and well-made craft cocktails, and a daily happy hour from 4 until 7pm, will ensure this becomes one of Uptown’s newest hot spots.