Every Saturday, Mike Augustyniak helps kick off the weekend by checking out some of the best cocktail recipes from bars in the Twin Cities. This week, he meets Billy Morrisette from St. Paul’s Dark Horse Bar and Eatery to learn the secret behind their take on a classic cocktail.
2 oz Bulleit Rye
¾ oz Cinzano dry vermouth
¼ oz Luxardo maraschino liqueur
3 dashes Angostura bitters
Combine all ingredients in a mixing glass or tin, over ice. Stir to combine. Serve straight up in a chilled martini glass, with a maraschino cherry for garnish.
Bar Manager Billy Morrisette sees the Brooklyn cocktail as a “dark horse” of the cocktail world. A classic cocktail in its own right, the Brooklyn is a riff on the Manhattan that substitutes dry vermouth instead of sweet, and introduces sweet maraschino liqueur in its place.
Using a mild-flavored rye like Bulleit ensures that the whiskey taste is tamed, making this a respectable (yet palatable) substitute for its slightly stronger-flavored cousin.
Dark Horse is the latest addition to a Lowertown St. Paul revitalization. It serves “global comfort food,” 40 beers on tap and a curated menu of cocktails that cost from $8 to $11.
Happy hour is daily from 3 p.m. to 6 p.m., and from 11 p.m. to 2 a.m. Click here for more info.