Every week, Mike Augustyniak picks a new cocktail recipe from a local mixologist. This week he’s taking a look at the Strange Relationship from the St. Paul Grill.
Ten years ago, it seemed everyone was drinking vodka. Now, whiskey is all the rage. But the popularity comes with a price. From scotch to bourbon, whiskey has become a hip drink again and people want the good stuff.
Turns out I went herb shopping just in thyme (time, I mean time) to make an herby cocktail with bourbon, lemon juice, and thyme. It requires making simple syrup and while you’ll have to wash a saucepan, I swear the syrup is truly simple to make.
Our state is known for its 10,000 lakes, frigid winters and “Minnesota Nice,” but fewer people know about the “Minnesota Flavor.” It’s a mellow sweetness that many winemakers and distilleries count on, and it comes from a surprising source – our woods.
Overnight in northeast Minneapolis, it looked like Black Friday deals had returned. A long line of people stood outside of Surdyk’s Liquor store, long before it opened — all for a rare and expensive bourbon called Pappy Van Winkle.
There’s a new title for an already decorated restaurant in downtown Minneapolis Thursday morning. Butcher and the Boar was just named the No. 1 seller of Knob Creek single barrel bourbon in the entire world. They held an exclusive tasting to celebrate Wednesday night, and our cameras were allowed inside.